romeroski1 t1_jeabav1 wrote on March 30, 2023 at 3:49 PM

I have a convection oven but I'm starting to use it more and more. Is it really worth getting one? I kinda want to try one out, but storage space is going to be an issue.

KaiserSenpaiAckerman t1_jea9hqy wrote on March 30, 2023 at 3:37 PM

Reply to I [Homemade] made focaccia with basil pesto, cherry tomatoes and rosemary by MrCrowley6465

God this looks amazing, was it hard to bake?

ben_db t1_jea98fp wrote on March 30, 2023 at 3:36 PM

Reply to comment by prayerbear69 in [homemade] Steak Filet by xxseraph

Skillay fillay

ben_db t1_jea96eo wrote on March 30, 2023 at 3:35 PM

Reply to comment by xxseraph in [homemade] Steak Filet by xxseraph

I use the exact same method and I've found it turns out steaks better than any steakhouse I've been to.

I'd smash that garlic up a bit (although I like way too much garlic).

Plsdontcalmdown t1_jea8zit wrote on March 30, 2023 at 3:34 PM

Reply to [Homemade] Margherita pizza by nchiker

Amazing crust.

Yes, I never heat my oven high enough, especially not for an hour... electricity is expensive, yo. Running my oven at full power for an hour would cost like 4-6 EUR...

Other than that my recipe is the same :)

Redrise1 t1_jea7x19 wrote on March 30, 2023 at 3:27 PM

Reply to I [Homemade] made focaccia with basil pesto, cherry tomatoes and rosemary by MrCrowley6465

Why is this picture so satisfying. Great work OP!

rationale4u t1_jea7tla wrote on March 30, 2023 at 3:26 PM

Reply to [Homemade] Rare Steak on Corn Tortilla by goopygilbert

I'm sure it tastes fine, steak looks great. But for me, I don't know if that's supposed to be a taco or a tostada and the salsa looks like a tostitos chunky salsa, which is the last thing you'd want near any delicious looking food. Just my opinion.

nchiker OP t1_jea75ea wrote on March 30, 2023 at 3:21 PM

Reply to comment by opticaIIllusion in [Homemade] Margherita pizza by nchiker

Awesome! You run into any questions give me a shout.

mod-ro OP t1_jea6tye wrote on March 30, 2023 at 3:19 PM

Reply to comment by MercyReign in [Homemade] Lemon tart with shortcrust by mod-ro

It doesn’t mention it but when I put it back in to cook the curd, put foil over your crust so it doesn’t burn.

apocolipse t1_jea6euf wrote on March 30, 2023 at 3:16 PM

Reply to comment by nchiker in [Homemade] Margherita pizza by nchiker

Sauce recipe???
I always like to make my own with Roasted Tomatoes (adds a nice layer of roasty sweetness). You can get them in a can pre-roasted or roast yourself in the oven, but:
1 can roasted tomatoes
1 Tbsp olive oil (extra virgin or regulra)
1 small garlic clove
1/2 tsp dry oregano
1/2 tsp kosher salt

Can also swap fresh oregano, and add fresh basil if you want. No need to cook the sauce before hand, it'll cook enough on the pizza (and tomatoes were already roasted, so...) Just toss it in a blender and get it to desired consistency.

Also, another technique for dough: Instead of 12-24hrs in bowl, you can do 1-2 hours, and then cut/ball onto prep tray and let the balls rest and rise in the fridge for 12-24-48 hours (different times lead to interestingly different crust profiles, fun to experiment, yours looks awesome btw! perfect bubbles and slight charring)
Also, type 00 flour is best for pizza dough... idk why, but literally every pizza place uses it. Caputo tipo 00 from Italy is pretty popular but theres plenty of other brands, and i you see "Pizza flour" thats all it is. It's much more finely ground than all purpose flour, which is better for pizza and pasta.
And finally Cheese!! Fresh mozzarella only!! Make your own if you want with almost expired milk, that's always fun!

(edit: My dough recipe: 1L water, 10g yeast, 55g sea salt, 1700g tipo 00 flour, 20g olive oil, same procedure as yours, salt + oil last as salt will shock the yeast if you mix the salt in water before yeast goes in. Also going by weight means no need to sift flour :P. This recipe is for a lot, i usually 1/3rd it and get about 6 dough balls)