Date: Fri, 15 Jun 2007 11:21:54 -0700
Reply-To: Jake de Villiers <crescentbeachguitar@GMAIL.COM>
Sender: Vanagon Mailing List <vanagon@gerry.vanagon.com>
From: Jake de Villiers <crescentbeachguitar@GMAIL.COM>
Subject: Re: Stoned pizza
In-Reply-To: <4672D434.7070103@gmail.com>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed
What kind of portable BBQ are you using there Mike?
On 6/15/07, Mike Rocket J Squirrel Elliott <camping.elliott@gmail.com>
wrote:
>
> This is probably not the best forum to discuss pizza preferences. I like
> peppers and tomatoes well enough, but I stick to the simpler --
> Neapolitan -- end of the spectrum. The fresh flavors of good tomato
> sauce, fresh mozzarella and basil (Margherita, the most popular pizza in
> Italy, for good reason) and maybe some olive oil or garlic on a chewy
> crust satisfy me.
>
> Some people like pizza with triple cheese, meats, and every vegetable
> under the sun layered on them.
>
> Answers.com says this,
>
> "As is the case with so many other traditional Italian foods, pizza
> underwent significant changes in the United States. Thanks to the
> American postwar emphasis on excess and increased portion size, as well,
> possibly, as the desire of poor Italian immigrants to eat more copiously
> than they had been able to do at home, the delicate Neapolitan pizza was
> transformed. Formerly lightly embellished with tomatoes and other
> toppings, it was increasingly laden with an abundance of meats and
> cheese, sometimes creating slices weighing close to a pound."
>
> A final note about making Kamping Pizza (or at home, too). Household
> ovens simply don't get hot enough for the simple Neapolitan pizzas.
> Traditional brick-lined wood, electric, or gas-fired pizza ovens used in
> Italy run around 700 degrees F. I don't know how hot my little propane
> barbecue grill gets because the oven thermometer I plunk in there tops
> out at 500F, but the results are similar to pizzas I've had in Italy, so
> it must be doing something right. I'd like to line the inside lid of the
> 'q with stone lining, but I can't picture what kind of adhesive could be
> used that would not outgas something horrible, would hold up the vehicle
> vibrations and the heat of the fire, and accomodate the different
> thermal expansion coefficients of the metal and stone.
>
> --
>
> Mike "Rocket J Squirrel" Elliott
> 71 Type 2: the Wonderbus
> 84 Westfalia: Mellow Yellow ("The Electrical Banana")
> 74 Utility Trailer. Ladybug Trailer, Inc., San Juan Capistrano
> KG6RCR
>
> On 6/15/2007 9:52 AM Aristotle Sagan wrote:
>
> > So you don't put tomatoes on your pizza? Peppers? Both New World
> > foods, not know before 1492.
> >
> > tim
> >
> > On 6/15/07, Michael Elliott <camping.elliott@gmail.com> wrote:
> >> Al's right -- no water on stone, and Home Depot tiles work fine.
> >>
> >> I've done pizzas with and without cornmeal. I don't use it any more --
> >> it burns and flavors the bottom of the pizza with an "off" flavor
> >> (corn's a New World crop, not part of the Old World flavor palette).
> >> Using a peel, my pizzas come off the stone w/o difficulty. When the
> >> stone is cooled I clean it with the scraper edge of a BBQ cleaning
> brush
> >> thingy.
> >>
> >> I prefer simple southern Italy pizzas made with few good-quality
> >> ingredients Margherita, Napoletana, aglio e olio, etc.) not the
> >> overloaded-with-toppings type popular in some American pizza joints, so
> >> I don't have to worry about drippings turning into "epoxy." YMMV.
> >>
> >> Serve with a good Cabernet or Chianti. Invite us over.
> >>
> >> --
> >> Mike "Rocket J Squirrel" Elliott
> >> 71 Type 2: the Wonderbus
> >> 84 Westfalia: Mellow Yellow ("The Electrical Banana")
> >> 74 Utility Trailer. Ladybug Trailer, Inc., San Juan Capistrano
> >> KG6RCR
> >>
> >>
> >>
> >> Pensioner typed:
> >> > A square unglazed 'quarry tile' available at various home improvement
> >> > places, tile purveyors, flooring companies and so on, makes a fine
> >> pizza
> >> > stone. Don't forget the polenta (coarse corn meal) to sprinkle on
> >> the stone
> >> > to prevent any pizza epoxy deposits. You can heat the pizza stone/
> >> quarry
> >> > tile in a pyromid. The square quarry tile also works as a reg'lar
> >> baking
> >> > stone of course. Muffings, cathead biscuits, cornbread in cast
> >> iron... the
> >> > opportunities are limited only by your imagination.
> >> >
> >> > Word of caution, do not WASH the stone. Unglazed as it is it can
> >> absorb
> >> > enough water than when heated it can a poor imitation of an IED and
> >> self
> >> > destruct. Just scrape it off occasionally or replace it when it's
> >> deemed
> >> > unsuitable.
> >> >
> >> > Heat the stone first, using your IR thermometer purchased at
> >> RatShack, the
> >> > one you use to find hotspots in your radiator, to check the
> >> temperature,
> >> > then put on polenta and the pizza.
> >> >
> >>
> >
> >
>
--
Jake
1984 Vanagon GL
1986 Westy Weekender "Dixie"
www.crescentbeachguitar.com
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