Is this the type of pepperoni that curls up into a "grease bucket" when cooked on a pizza?
1361624
It's good on homemade pizza but does not curl. The curling kind is strictly Italian pepperoni, true Italian. But you won't be disappointed with the Bridgford.
1361625
No chance...it is the best tasting pepperoni out there and lays flat when cooked...you will love it!
1361626
No AND yes. The trick is to 1) make sure the pepperoni is room temperature before putting it on your pizza. 2) leave at least a little space between the pepperonis so the bit of grease that comes off melts the cheese instead of just sitting all on top and 3) it works best if you make a pizza recipe where you pre-bake the crust partially, and then add the toppings and put it back on at broil for 3-8 minutes. If you do this DO NOT TURN THE OVEN UP TO BROIL UNTIL AFTER YOU HAVE PUT THE PIZZA BACK IN THE OVEN. It's the slower rise in temperature that ensures the pepperoni stays flat and crisps up nicely. C: I hope this helped! No AND yes. The trick is to 1) make sure the pepperoni is room temperature before putting it on your pizza. 2) leave at least a little space between the pepperonis so the bit of grease that comes off melts the cheese instead of just sitting all on top and 3) it works best if you make a pizza recipe where you pre-bake the crust partially, and then add the toppings and put it back on at broil for 3-8 minutes. If you do this DO NOT TURN THE OVEN UP TO BROIL UNTIL AFTER YOU HAVE PUT THE PIZZA BACK IN THE OVEN. It's the slower rise in temperature that ensures the pepperoni stays flat and crisps... » Read More No AND yes. The trick is to 1) make sure the pepperoni is room temperature before putting it on your pizza. 2) leave at least a little space between the pepperonis so the bit of grease that comes off melts the cheese instead of just sitting all on top and 3) it works best if you make a pizza recipe where you pre-bake the crust partially, and then add the toppings and put it back on at broil for 3-8 minutes. If you do this DO NOT TURN THE OVEN UP TO BROIL UNTIL AFTER YOU HAVE PUT THE PIZZA BACK IN THE OVEN. It's the slower rise in temperature that ensures the pepperoni stays flat and crisps up nicely. C: I hope this helped! « Show Less
1361627
I didn't have that experience with the turkey pepperoni. I think because turkey has less fat so it doesn't seem to do that.
2013364
It is the same flour. I checked and there was a post discussing this issue. They call it (the Pizzeria flour) Chef's Flour for marketing purposes depending on who the reseller is.MUCH!!! better than all purpose.
565769
I would say so. I bought mine specifically for rolling dough for stuffed pizzas, and the pizzas turn out great.
96728
It has a round nonstick pan. I guess you could use it as a pizza pan. It also comes with a nonstick grill pan and I am confident you could cook pizza dough on that one as well.
621192
Yes, browns nicely but will not get the charring of a true Neopolitan pizza. However for me the pros of portability and ease-of-use outweigh the slight con.
435322
Maybe...is my best guess. When I make a yeast dough for pizza or flatbread, I know I have to work the dough or it just springs back. So, if you are already working the dough, I would think that a rolling pin or if you are adventurous, a few tosses overhead to stretch the dough. I do see how the press would give you a nice flat round. I just don't think it would be any faster or more efficient since you couldn't just punch down the dough and press it. I think you would still have to work the dough and stretch it by hand before you press it. On the other hand, it would give you a nice, thin, even piece of dough (do you really want it that thin?) That's my best guess... Maybe...is my best guess. When I make a yeast dough for pizza or flatbread, I know I have to work the dough or it just springs back. So, if you are already working the dough, I would think that a rolling pin or if you are adventurous, a few tosses overhead to stretch the dough. I do see how the press would give you a nice flat round. I just don't think it would be any faster or more efficient since you couldn't just punch down the dough and press it. I think you would still have to work the dough and stretch it by hand before you press it. On the other hand, it would give you a nice, thin,... » Read More Maybe...is my best guess. When I make a yeast dough for pizza or flatbread, I know I have to work the dough or it just springs back. So, if you are already working the dough, I would think that a rolling pin or if you are adventurous, a few tosses overhead to stretch the dough. I do see how the press would give you a nice flat round. I just don't think it would be any faster or more efficient since you couldn't just punch down the dough and press it. I think you would still have to work the dough and stretch it by hand before you press it. On the other hand, it would give you a nice, thin, even piece of dough (do you really want it that thin?) That's my best guess... « Show Less
109733
There are two surfaces (easily interchanged) on which you can cook a pizza. The flat version is non-Teflon. Don't know what the material is, but it is similar to a traditional pizza stone. There is also a pan or deep-dish sort of insert, which I haven't used, but is (I believe) made of a Teflon or Teflon-like material.
565768
The best for pizza dough is hand tossing :) but, yes, my granddaughter uses it since she hasn't perfected tossing. It works just fine with a little flour on it. The weight of the marble is what makes this rolling pin so great. You don't need much pressure on it.
718918
I forgot what it was. It has been a while, but I remember it was pretty high, and he makes a great thing crust. I don't think the label on the bag had any information. Research the web for your quest.
201134
A giant spatula that is used to move the raw pizza onto the hot stone. The stone must be preheated in the oven and the pizza constructed on the peel or counter then transferred, it is not included here but is an affordable thing to buy.
900605
You have to do a "standing fluted" or pinched crust with this pan, but it is worth it because it bakes crust beautifully. I get alot of compliments on the crust with this pan. Even with a juicy filling like cherry or peach the crust cooks evenly. No soggy bottom crust. Hope this helps!
603348
Well, I'm no expert but I would say it's the difference between a charcoal pizza and a "wood fired" pizza. This incorporates chunks of wood that flame up in the rear of the unit as well as indirect coals to increase the heat.
1066961
no, when you plug it in it rotates all the time. for single piece of pizza you would just put it in the center and it would heat evenly.
1147439
No, this is only a cavatelli maker, which are a smaller, longer form of gnocchi. These do look like professionally done cavatelli once you get the hang of it. For gnocchi, just take the dough, roll into a rope, and cut at 1". Then take and roll each piece down the fork with your thumb if you want the indents. Or you can just put a dimple in them with your thumb (to hold more sauce). There are You-tube videos on it. Have fun!
205306
The is an excellent roaster. I'd highly recommend it. When the garlic is roasted, it is easily squeezed from its cloves. When squeezed, the garlic is much like a paste, with a nutty taste. I've used it as a base for spreads, pizza, pasta sauce etc.
743916
it's a perfect peel! it's tapered at the end; you need to use corn meal to act as "ball bearings" to slide your pizza off...I love this peel....perfect size It's thin but thickness doesn't matter because it's tapered on the end
1056582
Yes! I had a cheese overflow accident from a pizza and it wiped right off even though it had cooked on there for a bit.