tag:blogger.com,1999:blog-24141461.post114676882987877019..comments2024-02-29T00:56:45.315-08:00Comments on Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table: VEGAN PIZZA NIGHTBryanna Clark Groganhttp://www.blogger.com/profile/13235333928055873948noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-24141461.post-52864563329450721262013-05-13T09:14:58.513-07:002013-05-13T09:14:58.513-07:00Anonymous, you'll notice that this post was fr...Anonymous, you'll notice that this post was from May 2006. The other post you mentioned was Jan, 2008, and we had a new stove, about which I wrote: <br />"We bought our stove about 1 1/2 years ago and it's great-- I love it. Except for making pizza. Unfortunately, we did not realize when we bought it that the "covered element" is not on the bottom of the oven, but in the back wall! For this reason, pizza, even on a stone, never gets golden-brown and a bit crispy on the bottom. This has been a source of frustration for me." Two stoves, two different effects of pizza-making!<br /><br />I perhaps wasn't heating the stone enough in that new oven, but I hate having to heat it for an hour at high heat before baking, so now, for large pizzas, I use a cast iron skillet instead of a pizza stone (see http://veganfeastkitchen.blogspot.ca/2011/10/cast-iron-skillet-pizza-perfect.html ) because it heats up in half the time, and I place the rack in the center of the oven. For smaller pizzas, I use the small countertop oven with the stone-- it's heats up much faster than the large oven and the stone does, too. Hope that makes sense!Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-57924873170591605292013-05-13T06:05:39.601-07:002013-05-13T06:05:39.601-07:00Sorry, but I am a little confused on the pizza cru...Sorry, but I am a little confused on the pizza crust.In this page you state:<br /><br />"But the "stone-baked" one has a crust that is crispy all over, not just on the bottom."<br /><br />Which implies the bottom of the crust is crispy.<br /><br />However, on your page of " MY NEW COUNTERTOP "BRICK OVEN" ",<br /><br />You state:<br /><br />"pizza, even on a stone, never gets golden-brown and a bit crispy on the bottom."<br /><br />Implies not crispy on bottom.<br /><br />Please understand, I am not trying to find fault, just if botom of crust gets brown/crispy.<br /><br />Thanks!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-19422577410769264272011-10-17T18:40:24.635-07:002011-10-17T18:40:24.635-07:00No recipe-- just technique! this time I used my h...No recipe-- just technique! this time I used my husband's bread dough. You can see my usual dough here: https://docs.google.com/View?id=dqhrgm2_282cbcrv5dr&pli=1Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-39243888914189266132011-10-17T18:00:15.272-07:002011-10-17T18:00:15.272-07:00I don't see the recipe...am I missing somethin...I don't see the recipe...am I missing something? Sorry!!!Stephaniehttps://www.blogger.com/profile/15977465061095342634noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-58125838614000686162008-07-27T15:43:00.000-07:002008-07-27T15:43:00.000-07:00Joelle-- My recipe is pretty standard in regards t...Joelle-- My recipe is pretty standard in regards to the proportion of liquid to flour in a pizza dough recipe. If you check other recipes, the amount of liquid varies from 1 to 1 1/2 cups liquid for 2 1/2 to 3 1/2 cups flour.<BR/><BR/>My recipe is 1 1/4 cups liquid for 3 1/2 cups flour. I cup of that flour is pastry flour, which sucks up less liquid than ordinary flour. Of course, you have to go by feel with any dough, because flours and conditions vary. but, trust me, i have made this MANY times!Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-83472012337220890172008-07-27T15:15:00.000-07:002008-07-27T15:15:00.000-07:00I'm a little confused - it seemed like either ther...I'm a little confused - it seemed like either there was too little liquid or way too much flour - any suggestions?Joellehttps://www.blogger.com/profile/01570854172212498647noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-24976265878454458832007-04-27T07:06:00.000-07:002007-04-27T07:06:00.000-07:00I tried this pizza dough last night, and it came o...I tried this pizza dough last night, and it came out great! Thanks!Danihttps://www.blogger.com/profile/03102538067576069201noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-1152642190087345442006-07-11T11:23:00.000-07:002006-07-11T11:23:00.000-07:00Thanks, anonymous! I don't know too much about gl...Thanks, anonymous! I don't know too much about gluten free baking, and I don't know whether you would bake it the same. You could use my toppings and a tried-and-true GF pizza crust, but I don't know whether you should follow my baking directiosn with a GF crust. There is something called "Gluten Free Pantry mix called Country French Bread and Pizza Mix", which you might like to try. I also suggest that you get the book by Bette Hagnman, "The Gluten-Free Gourmet Bakes Bread", which has some pizza crusts, some with healthy flours, and she is reliable.Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-1152601745082303902006-07-11T00:09:00.000-07:002006-07-11T00:09:00.000-07:00Hi. Thanks for all your great information! Do you ...Hi. Thanks for all your great information! Do you know if this would work with a wheat/gluten-free flour blend? kit.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-1146794763542686442006-05-04T19:06:00.000-07:002006-05-04T19:06:00.000-07:00That's right, Jane...you can get large tiles with ...That's right, Jane...you can get large tiles with just a tiny bit of the corner nicked off quite cheaply at tile stores.Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.com