What's that you're eating?

Leftover salmon with pasta for dinner.

16AgMuB.jpg
 
Worked at WoodStone Corp for about twelve years. Lots of guys used to take floors and domes home to make backyard pizza ovens. I was probably one of the only shop floor guys who didn’t. Under the original management, they used to let everyone roll through the test kitchen on special days and build a pizza, which was fun, and hard to screw up, but I’ve always sucked at making good dough at home. I keep meaning to buy a dough ball from our local store and make a pizza in the GreenEgg, on their stone, but who knows if I’ll ever get around to it. Some of our local spots make such nice pizza, and we’re lazy, it’s so much easier to just go out.

Anyway those look amazing. Eating leftovers here.
 
I’ve just been following the recipes I found on the Ooni website. One key is using a good “00” pizza flour. I’m using the King Arthur stuff. The dough turns out pretty well, and then I gently stretch the ball by hand. The pizzas usually turn out fairly round, so long as the dough doesn’t stick to the pizza peel.
 
brought home enough mukitake mushrooms for a meal, started those off in the pan with sesame oil. Added aubergine, fennel seeds, chopped garlic and diced onions. Added celery, fresh rosemary, dried oregano, paprika, dried basil and tomatoes and covered for a bit. Move all the veg to the outside of the pan and drop chopped sausage in the middle and cover, when sausage is cooked, combine everything, add can of tomato sauce and cover. Lastly, chopped spinach layered on top, with cheese curds, covered and simmering then start pasta. It's my go to supper move, and made all the better when fresh mushrooms are available.
rSoiXt9.jpg
 
You must log in or register to reply here.
Back
Top