What’s Eating Fans? Dan Responds | Pizza | What’s Eating Dan?

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  3. Dan, try char-grilled wings. A local restaurant does these and douses them with a sauce that tastes half bbq & half hot sauce. God, they are awesome. I was never much of a wing guy but once I tried theirs, its all I ate there for a year!

  4. Bisquick crust in an electric frypan (lid on). In college. Dorm food. Everything on top of the crust was standard, top-of-the-line, but just plain old Bisquick dough on the bottom. When I first made this at home, the adults mostly scoffed, but I wound up having to make three of these it-will-never-work 'zas. For anyone who isn't a pizza snob, I think it's what's on top that counts.

  5. I like to get equipment at a restaurant supply store. Wooden peel was only $7. And skip the pizza stone or steel. Get a pizza screen instead- $3. You can even bake bread on it. Make sure to measure the space in your oven; I bought a 17" screen which just fits for my residential sized oven.

  6. My kitchen is small so I can't quite stand in front of the oven when it's open for me to slide it in, so I use the parchment method. However, I got better results using a silpat instead of parchment. It needs a bit longer in the oven since the pat will stop some heat from tranfering to the dough, but it'll be as crunchy with less of a mess.

  7. ⭐️⭐️ ⭐️⭐️⭐️⭐️⭐️
    Do NOT ATTEMPT to slide a fully prepared pizza off the peel into your oven with stone!! It WILL deform.
    1- shape dough on peel
    2- slide dough onto slightly oiled pizza SCREEN
    3- add sauce, cheese, salt, oregano, etc.
    4- place screen+raw pizza into oven on stone
    5- Use TRAVERTINE floor tile as stone (I use 18").
    6- After dough SETS (3 min), pull screen out from under pizza for full contact with stone. (I use a pan/pot gripper-lifter)
    6- BUY this book: THE ULTIMATE PIZZA MANUAL 2.0
    http://www.amazon.com/dp/0692975624/
    ⭐️⭐️ ⭐️⭐️⭐️⭐️⭐️

  11. Great tips, Dan. I have been using parchment because of sticking but will now get the SuperPeel to use with my baking steel. You guys are great with your methodological approach. Hmm, rationality. Do you think it will ever catch on?

  13. I worked in a pizza shop in San Bernardino, California in 1980 to 1982 part time and we was allowed to make our pizzzas and I loved having Canadian Bacon on the pizza I made for myself and had people who came in and wanted to know why they could not get one like that which I had. I would tell them that I work there and when I can make what I wanted on mine. The place had great pizza and probably the best in the city at that time. I was working full time at the air base and eventually had to give up the part time job since the military had to come first. I would have my pizza packed with food and they came out just fine each time. You can't find good pizzas here in Arkansas and after moving back here the best pizza I ate was purchased outside of Saginaw, Michigan while visiting my family up there.

  23. I've been experimenting with different pizza dough fermentation temperatures. I keep my fridge cold (just above freezing). Putting the dough straight into the fridge hasn't worked well for me. My first batch actually discolored and went bad without ever rising, which has never happened to me before. It was probably user error sice I was using a small amount of yeast, which works fine if allowed to start at room temperature. On subsequent batches I added more yeast (a more typical amount, not the minimal amount I was using) and I did get a rise. However, my dough never rose as much as it did with the initial rise outside of the fridge. So what I moved to, to prolong the rise as much as possible for maximum flavor while still getting a full rise, was to start the rise on the counter, and once the yeast is clearly highly active and the dough has started to rise I put the dough in the fridge to slow down fermentation and let it develop in the fridge for a few days. What would probably work best is a warmer fridge, like a wine fridge. Or a cool place like a cellar. I hear people get good results with long bread fermentation times at those temperatures. Unfortunately at my home I don't have such a cool place, at least now in the summer. Come winter, I'll try.

    That SuperPeel looks intriguing. It offers a lot of control relative to traditional peels, and looks probably about as easy to clean. I might give it a try in the future, although I'm currently pretty confident with my launching skills. And it only took three or four seriously compromised pizzas (not ruined, I ate them!) to get good at it. If I was starting over, I might try the SuperPeel first.

  24. I love the early pizzas. I make them from scratch now but from time to time I still do these:

    Storebought naan bread baked with any toppings you would usually use. I love roasted cherry tomatoes, fresh mozzarella & basil. The storebought naan makes a wonderful pizza crust.

    Fast but tasty: two tortillas, a layer of cheese or cream cheese between the two, topped with sauce and cheese, microwaved until melty.

  27. haha thanks Dan!!! my BBQ chicken english muffins pizzas are now a thing on YT!!! been a huge fan of ATK and CC since forever, so its cool to be a micro part of that universe!!

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