lindag

Yes. I do know that smell!

After a few days of not feeling up to par, today I made a real Pizzaola pizza om the stone (not the pan pizza of earlier). Made the rookie mistake of too many toppings. Because it was well-loaded it took longer to bake and the result was a rather tough crust...although that could have been from handling the dough too much. Overall, it wasn't bad and I learned a lot. Biggest problem I had was in shaping the crust and tying to get it even; it wanted to spring back. I used a commercial sauce (Muir Glen Pizza Sauce) that was quite good, rich and thick, I'll do that again. Now I'm ready to try again. Having trouble loading my picture. Edited to add my photo:

Wait! I was wrong. The pan goes right on the surface, no stone. I just watched a Youtube video, this one, check it out, very helpful. I'm going to look for more.

Pan goes on the stone. Not a dumb question.

Don't give up! I know you won't. I made my first pizza using the pan method...easy way to get started. It turned out pretty good and gives me a more ideas. I haven't made another yet partly because I've been a bit under the weather the last few days (flu?) and haven't gotten to the store for more ingredients.

@Jo, I think your recommendation of the Snap N Wrap may have saved my sanity!!!

Not to say that this wouldn't be a really interesting experience, BUT. I really hate Tabasco Sauce. To me, it tastes of pure vinegar. Some years ago I did a side-by-side taste test of hot sauces in my own kitchen...I have a whole lot of different brands, and Tabasco came in dead last, not even close.

(One) of the issue I had with that Ino (one of the issues I had with that Inomata rice washing bowl was that the rice kernels were just the right size for sticking in the holes. (I use Calrose rice a lot). The other was draining the rice without it poring out the spout. I like thta this one has it's own bowl and I can easily see when the water gets clear. A better mousetrap.

I consider it an artform.

Wonderful!!!

I happened to see this (eG-friendly Amazon.com link)and immediately thought of you, @JoNorvelleWalker I have a simple rice rinser bowl but it just doesn't do an adequate job. This one is perfect!

I don't think it will get any cheaper. The Amazon card is a great offer...I use mine all the time and it's wonderful how many items I get free just using the rewards it provides.

I have an Ooni (the outdoor model) and the Pizzaola is so much better! So clean and east to use. I can use it all year long and I do love my pizzas. Comes with the peel, pan and stone.

No.

Meanwhile, there is this: Pizzaola

Yes. I'm not a great photographer but I'll go to work on that.

Trust me, you will never regret it.

I'm ultimately going to place it on a steel rolling cart 24x18" so it doesn't take so much counter real estate. Right now, it's resting on my induction range top.

That's the one I chose. Can't tell you how great it is!. I now have restaurant quality pizza at home.

During which time you'll be working on constructing an add-on to your bulging kitchen!

While it once was in just about every meat case, now it seems to have disappeared. I have a few of my older recipes that use this but I can't find it these days. Is it just here? the rime of year? I Googlod for a substitute and found only Pancetta that might work.

One night this week I'll make a corn chowder with bay scallops using: 6 slices thick-cut bacon, chopped, 1 pound leeks, white and light-green parts only, halved lengthwise, sliced thin, and washed thoroughly, 1¼ teaspoons table salt, divided, 1 teaspoon pepper, 1 teaspoon minced fresh thyme, 1½ pounds russet potatoes, peeled and cut into ½-inch pieces 2 (8-ounce) bottle clam juice, 1½ cups water 3 ears corn, kernels cut from cobs and pulp scraped fromcobs and reserved 1½ pounds small bay scallops, tendons removed and 1 cup heavy cream Cook bacon in Dutch oven over medium-high heat until fat is rendered and bacon is nearly crispy, 6 to 8 minutes. Add leeks, 1 teaspoon salt, pepper, and thyme and cook until leeks are softened, about 4 minutes. Add potatoes and cook, stirring constantly, until mixture is sticky from released starch, about 2 minutes. Add clam juice, water, and corn pulp and bring to boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, about 15 minutes. Using slotted spoon, transfer 1 cup potatoes to bowl and mash with potato masher until smooth. Return mashed potatoes to pot. Sprinkle scallops with remaining ¼ teaspoon salt. Stir scallops and corn kernels into pot and simmer until scallops are cooked through and corn is tender, 3 to 5 minutes. Stir in cream. Season with salt and pepper to taste.

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I meant to add the the original post that this dish didn't hold well for leftovers. Next time I'll halve the recipe. It just got soggy and not particularly appetizing looking. And, I think, the flavors faded.

Each layer was alternating different slices., i.e., layer 1: zuke, squash. tomato onion. next layer the same.