AlaMoi

from tasting bars it's clear evoo's are a very diverse group. I have both a immersion blender and a one-cup 'food processor' - which is really good for small qtys. I was just curious if there's some known 'common factor' that distinguishes how evoo vs 'just virgin' reacts in an emulsion.

I like to home spin our salad dressings - in some cases absolutely essential. example: Caesar salad we actually _like_ anchovy - I've never found a commercial variety with more than a far off hint, so I do it up at home using flats from can - any extra goes on saltines for a snack.... I use plain ole' virgin(?) olive oil for saute, frying, etc. I use extra virgin for drizzles. so one day I made up the Caesar dressing with Kirkland EVOO. I was struck by the very noticeable difference in how it incorporated / created a much creamery (and stable) vinaigrette.

I preheat the oven to 450'F / 235'C with the stone, for about an hour. I turn the heat back to 425' / 210'Cwhen I put the pizza in - it's typically 5-6" from the top elements. the crust is nicely crisp - I give it 5 minutes to cool on the rack, cut with a 10" chef's knife and it 'snaps' as the cut is made on a wooden board... in this pix you see the stone "protects" the paper - the square corners sticking out browned but not the stone area. I think it also depends on the parchment paper - some seem to brown go crisp at lower temps.

definitely an interesting "trick" mine take about 8-9 minutes to finish. it will be interesting to see how naked on the stone differs. mfg x-Gaienhofen x-Schweinfurt

once upon a time, I tried the dusted peel thing.... I suck at that.... so now I use a typical home kitchen oven, a baking stone, an aluminum cookie sheet, and . . . parchment paper! bought some round sheets (Amazon) - cost worked out to about $0.05 more than the same "length" off the el-cheapo grocery store parchment. it has one very convenient side-bennie - while the stone is in the oven getting to untouchable temps, one can see how big to make the pizza... here is stone, here is parchment round I put the dough on the paper, add toppings, use the cookie s

you don't. either put something under to catch the drips, or do the self-clean routine more often.... I only rarely self-clean the baking stone. dark butter stains do no harm and created at 400"F pose zilch comma zero bacterial "danger"

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our version - 1 bag of cranberries 1 navel orange, with rind 1 can crushed pineapple sugar to taste grind cranberries and orange in old fashion hand cranked grinder add pineapple mix add sugar being the in the Covid-2 state.... we cut back drastically on the number of size of sides this year. DW said she "missed the cranberries" so today we made them to go with leftovers...

leftovers . . . now there's a leg o' truth....

one could open a Dairy Queen above the Arctic Circle and there would be a long line of dog sleds around the local ice berg, with the intent to see what the place is all about . . . on a west coast jaunt, we did an In and Out. decent burger. the rest is hyper hype.

I buy the one pound 'roll' of sausage, slice and par-fry. freeze for later nuke&use. used one patty for a 3 egg Denver omelet . . . chopped sausage patty subbed for ham.... had the same issue, wee bit too much 'stuffings' - just gave it another half-rollover and called it 'got et' someday I'll try 1/2 a patty . . . .

or one could go lab style . . . https://www.lorannoils.com/1-dram-size/buttered-popcorn-flavor-0892-dram

bag or no bag - no way I could sell that level of charred BS to DW.... "fresh" on the stalk is now appearing in the market . . . less char on tap,,,

Italy also has long lunches . . .

not everything works with a "no knead" approach. I do gadzillions of no knead bread styles. I do Jamie Oliver's pizza dough - which takes a 15 minute kneading + rise. I do 'classic' 16th century German bread recipes that take hand kneading.... basically a stand mixer / dough hook will do the typical kneading exercise - saving the baker his aches and pains.... but - kneaded is kneaded - if you enjoy killing your wrists, mixed not required.