Live Stoner Chat Live Stoner Chat - Apr-Jun '22
- Thread starter 420Forever
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I enjoy cooking, so I generally make everything I can from scratch (it’s a great activity to do between joints). I have zero premade microwave food in my house.
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Same here man! No damn Hungry Man dinners in my freezer!
Sorry @420Forever I know you love a TV dinner or a frozen fish filet for din-din!
I've never had great success with my pizza oven and fresh mozzarella. It cooks too quick to do anything but warm the cheese. Maybe super thin sliced but fresh cheese is tough to slice that thin. Block of polly-o part skim frozen and shredded and shredded parm combo work the best for me. I cook it until the crust is done then hold it up near the top with the paddle to really melt the cheese and meatsWelp….. I finally had enough of the sub par pizza in this town….so I’ve decided to become pizza-self-sufficientdough will be finished tomorrow (gotta rest for 24 hours in the fridge)….I’ll make the sauce tomorrow before taking the new baking stone for its maiden voyage. Once I’m happy with the dough and sauce recipes, get the cooking time down, I’ll start making my own fresh mozzarella too….for now I’m using store bought.
Leave it to NJ to miss 4/20 by a day... 
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Better then Texas trying to miss it by a decade!Leave it to NJ to miss 4/20 by a day...
We voted to legalize recreationally like 6 years ago or something like thatBetter then Texas trying to miss it by a decade!
even elected and reelected a governor based on it already
I passed on the pizza oven, did a little reading (Pizza Camp by Chris Bedia) bought the best baking stone on the market, and decided to see how well I can do in my home oven. Going this route saved me about 800 bucks, and I’ll figure out a way to make something I’m happy with. It will be something close to NY style with a thinner but crispy hand stretched crust. So with the lower temperature (550) it oughta help the fresh cheese brown a bit, although I plan on doing half fresh moz, half full fat/low moisture moz. It’s what the author does at his restaurant. As with every thing, it will be a learning process..
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