tag:blogger.com,1999:blog-4689405125611757524.post5521785696283395077..comments2024-03-26T14:00:15.137-07:00Comments on Farm Fresh Feasts: Seven Tips for Making Pizza at Home.Farm Fresh Feastshttp://www.blogger.com/profile/12041936193523304515noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-4689405125611757524.post-56241832573204560962015-04-22T04:44:17.485-07:002015-04-22T04:44:17.485-07:00Michelle,
Once you go down the rabbit hole it is a...Michelle,<br />Once you go down the rabbit hole it is almost too easy not to DIY. Once we were arriving home after being gone all day. It was near dinner time. My spouse commented that we should call for a pizza. I told him I could have a pizza on the table in the hour it would take the shop to get one to us--and I did!<br />Thanks!Kirstenhttp://www.farmfreshfeasts.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-22224627283718080542015-04-22T04:40:58.921-07:002015-04-22T04:40:58.921-07:00Meghan,
I am so glad--thanks for letting me know t...Meghan,<br />I am so glad--thanks for letting me know these tips made you successful in the kitchen! Asparagus pesto sounds delicious. When's the recipe coming up?<br />I think your spouse may be on to something--I'll try it, perhaps with a bit of Italian herb blend?Kirstenhttp://www.farmfreshfeasts.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-78725130249450729352015-04-22T04:39:11.028-07:002015-04-22T04:39:11.028-07:00Laura,
I'm intrigued by this baking steel--can...Laura,<br />I'm intrigued by this baking steel--can I leave it in the oven full time like I do my stone? (Except at Thanksgiving when the turkey won't fit due to that extra inch of space taken up by the stone, then I need to find a place to put the hot stone since I forgot about it when I preheated the oven. Every. single. time.)<br />Thanks for the tip!Kirstenhttp://www.farmfreshfeasts.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-79740568128516551542015-04-19T15:46:27.994-07:002015-04-19T15:46:27.994-07:00Homemade pizza is something we have often in my ho...Homemade pizza is something we have often in my house too. These are fantastic tips. Anonymoushttps://www.blogger.com/profile/11011718348116152150noreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-46094608737570753862015-04-19T04:26:54.232-07:002015-04-19T04:26:54.232-07:00Not only was this post supremely helpful (along wi...Not only was this post supremely helpful (along with our many FB talks), I heeded your advice when making an Asparagus Pesto Pizza last night and it turned out AH-MAZING. Thank you. I appreciate it and you. <br /><br />The hubby said next time, we should sprinkle a touch of salt and pepper on the oiled parchment paper before pressing out the crust for a little extra flavor oomph in our crust. I thought the idea was genius so I wanted to share. Clean Eats Fast Feetshttps://www.blogger.com/profile/09998219239113321586noreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-82315054120850152382015-04-17T20:45:48.018-07:002015-04-17T20:45:48.018-07:00OK, are you ready for a tip via a former professio...OK, are you ready for a tip via a former professional pizza maker (my husband) - if you can afford it, buy a Bakingsteel sheet (of steel) instead of a pizza stone and turn your oven up higher than 450 degrees if you can. He swears by the Bakingsteel pizza "stone" and I've seen it in action - amazing. It heats up like crazy and stays hot so the bottom of the crust gets all crispy and delicious! The only downsides are that it is heavy - and I mean hheeaavvvyy - and it stays hot for a long time, so you can't take it out of the oven for hours after you've turned it off. MotherWouldKnowhttps://www.blogger.com/profile/05993990603543539149noreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-82129848344695483612015-04-17T14:58:20.995-07:002015-04-17T14:58:20.995-07:00Frances,
I appreciate it! I was planning on a brat...Frances,<br />I appreciate it! I was planning on a brat & tot pizza post for today, but just didn't have the energy to fight with the new Apple Photos system to get the photos ready for it. <br />Then I got to reflecting on several of the questions the ladies asked yesterday, as well as some from friends, and sat down to write and this came out.<br />I've answered Dana's question above--using a cookie sheet I chuck the whole thing into the oven and onto the hot stone for 5 to 8 minutes, then I can shimmy the parchment paper out from under the crust and finish with the crust directly on the hot stone.<br />Thanks for stopping by!<br />Kirstenhttp://www.farmfreshfeasts.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-79151580162205070662015-04-17T14:52:28.761-07:002015-04-17T14:52:28.761-07:00Dana,
Thanks--that's an excellent question and...Dana,<br />Thanks--that's an excellent question and I'm sorry I didn't cover it in this list.<br />Isn't it so frustrating to have a beautiful pizza and then poof!<br />I've used my cookie sheet (large, square and rimless) to transfer pizza onto the stone. I slip it under the parchment paper and slide the whole thing--toppings, crust and parchment paper--onto my hot stone. <br />After 5 to 8 minutes the crust has cooked enough that I can slip the cookie sheet in between the crust and the parchment. I lift up the crust a bit and shimmy the parchment paper out from underneath. <br />Then I finish baking, another 3 to 5 minutes, with the crust directly on the hot stone.<br />I hope this makes sense--please let me know if it doesn't!<br />Kirstenhttp://www.farmfreshfeasts.comnoreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-8009799715058702542015-04-17T12:22:57.202-07:002015-04-17T12:22:57.202-07:00I second Dana's question! Fun post and I follo...I second Dana's question! Fun post and I followed your pinterest pizza board.Frances Pickardhttps://www.blogger.com/profile/12125725138705135925noreply@blogger.comtag:blogger.com,1999:blog-4689405125611757524.post-45270507638139010232015-04-17T11:50:38.059-07:002015-04-17T11:50:38.059-07:00I'm loving this post. Great tips. I just had t...I'm loving this post. Great tips. I just had that problem you referred to this week. I made a beautiful pizza on top of the cutting board and could not get it to transfer intact to the stone. Once you make the pizza on oiled parchment, what do you do next to get it on to the stone? And thanks for the comment re: the peel-- we don't have one either. Best, Dana @ Foodie Goes HealthyDanaShttps://www.blogger.com/profile/13553239780123264054noreply@blogger.com