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« on: March 12, 2009, 08:13:03 PM » |
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Here's my first attempt at a Pizza Slut Pan Pizza clone. Pepperoni and sausage, you bet!!! LOL We'll see how it turns out in about 15 minutes or so yet.  |
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« Reply #1 on: March 12, 2009, 08:13:47 PM » |
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mmm...well seasoned cast iron.
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« Reply #2 on: March 12, 2009, 08:15:23 PM » |
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Looks good.
I never thought of using my castiron skillet as a pizza pan. Thanks for the tip.
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« Reply #3 on: March 12, 2009, 08:17:14 PM » |
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mmm...well seasoned cast iron.
Wagner #12.  |
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« Reply #4 on: March 12, 2009, 08:18:41 PM » |
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Wagner #12. Used lard right? |
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« Reply #5 on: March 12, 2009, 08:18:55 PM » |
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Looks yummy - but I'd say it needs more cheese |
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« Reply #6 on: March 12, 2009, 08:19:16 PM » |
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Looks good.
I never thought of using my castiron skillet as a pizza pan. Thanks for the tip.
I saw on the website that the actual steel pans PH uses are available from somewhere, Greg. I'm not sure if they're nonstick though which I'm not a big fan of. |
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« Reply #7 on: March 12, 2009, 08:19:37 PM » |
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Here's my first attempt at a Pizza Slut Pan Pizza clone. Pepperoni and sausage, you bet!!! LOL We'll see how it turns out in about 15 minutes or so yet. Zoomed in on pic....but Pete, where's the sausage?....wife just picked up some different size skillets....she has already looked at the Cooking Board....will show her this....good idea!.... Paul |
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« Reply #8 on: March 12, 2009, 08:20:25 PM » |
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Used lard right?
It's been seasoned with just about everything so far, Joe. Lard and bacon grease work the best. |
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« Reply #9 on: March 12, 2009, 08:21:22 PM » |
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Looks yummy - but I'd say it needs more cheese LOL Mark!!! There's 3/4 of a pound on there. |
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« Last Edit: March 12, 2009, 09:17:41 PM by PowerWagonPete »
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« Reply #10 on: March 12, 2009, 08:22:29 PM » |
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Okay guys, I'll be back later...  |
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« Reply #11 on: March 12, 2009, 08:26:11 PM » |
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LOL Mark!!! There 3/4 of a pound on there. - I guess that's Ok then Happy eating! |
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« Reply #12 on: March 12, 2009, 08:26:40 PM » |
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I saw on the website that the actual steel pans PH uses are available from somewhere, Greg. I'm not sure if they're nonstick though which I'm not a big fan of. Not a big fan of the nonstick either. I have a 15" lodge that has just about everything you could imagine in it Catfish to tortillas |
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« Reply #13 on: March 12, 2009, 08:38:55 PM » |
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We have a couple well seasoned cast iron pans too. Then we have a couple that are rusty. I'm going to have to sand blast and re-season them....... good idea with the pan too Pete.... |
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« Reply #14 on: March 12, 2009, 09:21:41 PM » |
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Zoomed in on pic....but Pete, where's the sausage?....wife just picked up some different size skillets....she has already looked at the Cooking Board....will show her this....good idea!.... Hey Paul, the pepperoni and sausage are incorporated at bit into the cheese, the way PH used to do it.  Here's the website I was referring to where you can find the original pan pizza dough recipe... Instead of water and milk powder, I just used whole raw milk.  http://www.pizzamaking.com |
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« Reply #15 on: March 12, 2009, 09:23:55 PM » |
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Dead on!!! |
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« Reply #16 on: March 12, 2009, 09:26:04 PM » |
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Happy eating!
Happy belching now, Mark. LOL  |
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« Reply #17 on: March 12, 2009, 09:27:53 PM » |
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Not a big fan of the nonstick either. I have a 15" lodge that has just about everything you could imagine in it Catfish to tortillas
Nothing cooks like well-seasoned cast iron, Greg, including pan pizza. MMMMM!!! |
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« Reply #18 on: March 12, 2009, 09:28:36 PM » |
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Dang - it does ... well did look pretty darn good |
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« Reply #19 on: March 12, 2009, 09:29:41 PM » |
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Nothing cooks like well-seasoned cast iron, Greg, including pan pizza. MMMMM!!! I will give that a try this weekend. |
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« Reply #20 on: March 12, 2009, 09:31:44 PM » |
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We have a couple well seasoned cast iron pans too. Then we have a couple that are rusty. I'm going to have to sand blast and re-season them....... good idea with the pan too Pete.... Thanks, Tony!!! I found a nice #8 deep chicken pan and lid picking up bulk rubbage for the township one year. It's amazing what people throw away. Cleaned those suckers right up and now they're part of the collection also.  |
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« Reply #21 on: March 12, 2009, 09:35:10 PM » |
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Dang - it does ... well did look pretty darn good It turned out to be about the size of a PH medium, Mark. Pepperoni and sausage always fills me up. There's still half of it left. I suppose I could've eaten more if I didn't have three steak sandwiches for dinner, made at home of course!!! LOL |
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« Last Edit: March 12, 2009, 09:44:04 PM by PowerWagonPete »
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« Reply #22 on: March 12, 2009, 09:39:13 PM » |
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I will give that a try this weekend.
Pizzamaking is always a good stay-at-home family-oriented project, Greg. Not only that, homemade pizza is about half the cost compared to unreal thing you get at the chain outlets these days. |
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« Reply #23 on: March 12, 2009, 09:46:18 PM » |
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Pizzamaking is always a good stay-at-home family-oriented project, Greg. Not only that, homemade pizza is about half the cost compared to unreal thing you get at the chain outlets these days. I prefer all of my food to made at home. That way I know what is in it and I keep the chemicals out of it. I can't wait to get the garden going again |
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« Reply #24 on: March 12, 2009, 09:47:42 PM » |
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Hmm, I'll have to bookmark this for future reference. Sunday night at deer camp either my father-in-law or I make what we call 10-pound pizza and the other guys come over for dinner. Usually 5-6 of us and 1 pizza goes the distance easily. But we usually start out with the biggest frozen pizza we can find and add about another 8 pounds of toppings (2-3 jars of sauce, 1 lb beef, 1lb sausage, 1lb pepperoni, 1 lb canadian bacon, black olives, mushrooms and 2-3 lbs of cheese). Ends up over 2" thick.
But I like this idea better. I'll have to check out that website and maybe come up with my own crust next year and find a better pan.
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« Reply #25 on: March 12, 2009, 09:52:07 PM » |
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pete, can i get 2 of those delivered?, one pepperoni, one onion and green pepper please |
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« Reply #26 on: March 12, 2009, 09:54:19 PM » |
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I prefer all of my food to made at home. That way I know what is in it and I keep the chemicals out of it.
I can't wait to get the garden going again
Yeah, PH has that "natural" stuff now, but their dough still comes in on trucks like it has since the early eighties so who knows what's in that? Cleaning solvents, industrial lubricants, etc...? HMMMM... As a rule, the more it's messed with by man, the worse it is for you. |
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« Reply #27 on: March 12, 2009, 09:55:56 PM » |
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Hmm, I'll have to bookmark this for future reference. Sunday night at deer camp either my father-in-law or I make what we call 10-pound pizza and the other guys come over for dinner. Usually 5-6 of us and 1 pizza goes the distance easily. But we usually start out with the biggest frozen pizza we can find and add about another 8 pounds of toppings (2-3 jars of sauce, 1 lb beef, 1lb sausage, 1lb pepperoni, 1 lb canadian bacon, black olives, mushrooms and 2-3 lbs of cheese). Ends up over 2" thick.
But I like this idea better. I'll have to check out that website and maybe come up with my own crust next year and find a better pan.
LOL Johnny!!! Once you start checking out that website... Well, we'll see you again in a couple of days. |
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« Reply #28 on: March 12, 2009, 09:57:51 PM » |
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pete, can i get 2 of those delivered?, one pepperoni, one onion and green pepper please Suuuure you can, Dan. Unfortunately, by the time I get across the river, those pizzas will be gone. |
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« Reply #29 on: March 12, 2009, 10:01:24 PM » |
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Suuuure you can, Dan. Unfortunately, by the time I get across the river, those pizzas will be gone. ok then, can i just get an order for pickup? lol that does look damn good..i havent had pizza hut in forever even though its gooood...simply because i cant justify the price for how freakin SMALL their pizzas are.. |
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mopar65pa
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« Reply #30 on: March 12, 2009, 10:03:38 PM » |
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It turned out to be about the size of a PH medium, Mark. Pepperoni and sausage always fills me up. There's still half of it left. I suppose I could've eaten more if I didn't have three steak sandwiches for dinner, made at home of course!!! LOL LOL........... |
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« Reply #31 on: March 12, 2009, 10:06:42 PM » |
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ok then, can i just get an order for pickup? lol
that does look damn good..i havent had pizza hut in forever even though its gooood...simply because i cant justify the price for how freakin SMALL their pizzas are..
The cool part is, Dan, this dough recipe was posted on the pizzamaking site by an ex-PH employee who worked there many moons ago before they screwed everything up. PH absolutely sucks now compared to what it used to be back in the seventies. The sad part is, guys your age don't know the difference.  I'll tell you what, I'll deliver for the price of a Crew Cab. LOL |
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« Reply #32 on: March 12, 2009, 10:13:29 PM » |
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I'd rather push a DODGE than drive a chevy or a ford!!!!!! 78 D200 Crew Cab 3RC's 77, 79, 89 1TD 80 CTD 90 Durango 98 71 Duster 70 Duster |
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« Reply #33 on: March 12, 2009, 10:22:22 PM » |
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Pizzamaking is always a good stay-at-home family-oriented project, Greg. Not only that, homemade pizza is about half the cost compared to unreal thing you get at the chain outlets these days. I don't actually eat that much pizza, but I agree - home made is best - Out here we can get Amy's pizza (frozen) it's all organic, but $7.00 for a small ... very small I have a 24" square baking stone ... so what I'm really trying to do is learn to make fire roasted/baked pizza in the BBQ ... American pizza is very different than true Italian pizza ... I really like Italian pizza - |
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« Reply #34 on: March 12, 2009, 10:31:17 PM » |
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Wow, my parents had plates like that when I was growing up. I think they still have them. Blast form the past!  |
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« Reply #35 on: March 12, 2009, 10:39:05 PM » |
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American pizza is very different than true Italian pizza ... I really like Italian pizza -
I know what you mean, Mark. I got the opportunity to visit Naples while in the Navy so I got to see first-hand what their pizza is like. That's the original stuff right there!!!  The pizza in Greece was much more like American pizza. It did go great with that opiated ouzo, however. LMAO!!! Wow, my parents had plates like that when I was growing up. I think they still have them. Blast form the past! Those damn Corelle's are hard to break, Kendall. That pattern came from my mom's old set and she got those back in the seventies. Kind of fits the thread though. I think we have about five or six different patterns here now. I have no idea how they just keep showing up but at least they all stack together nice. |
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Member Since: June 6, 2007, 05:23:44 PM
Age: 27
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« Reply #36 on: March 12, 2009, 10:46:34 PM » |
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The cool part is, Dan, this dough recipe was posted on the pizzamaking site by an ex-PH employee who worked there many moons ago before they screwed everything up. PH absolutely sucks now compared to what it used to be back in the seventies. The sad part is, guys your age don't know the difference. I'll tell you what, I'll deliver for the price of a Crew Cab. LOL i'm gonna hafta start calling you tony..sheesh |
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97 ram 2500
93' w150
71' ventura
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oldmanram
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Nor-Cali, CA
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« Reply #37 on: March 12, 2009, 10:50:27 PM » |
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Those damn Corelle's are hard to break, Kendall. That pattern came from my mom's old set and she got those back in the seventies. Kind of fits the thread though. I think we have about five or six different patterns here now. I have no idea how they just keep showing up but at least they all stack together nice. LMAO - I didn't notice the Corelle ware ... I had some of that also (except blue pattern.) You know Pete, IIRC, Corelle was some kinda mix of glass and DuPont plastic, that's why it was so strong ... the plastic is undoubtedly toxic, I'd dump all that stuff ... |
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'99 2500 Cummins, QC, 4x, 35s - Banks equiped
'86 CJ7 some mods
Repeal Ohm’s Law!
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PowerWagonPete
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Annville, PA
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« Reply #38 on: March 12, 2009, 11:01:10 PM » |
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LMAO - I didn't notice the Corelle ware ... I had some of that also (except blue pattern.) You know Pete, IIRC, Corelle was some kinda mix of glass and DuPont plastic, that's why it was so strong ... the plastic is undoubtedly toxic, I'd dump all that stuff ... Corelle dinnerware is made of "Vitrelle" laminated glass, Mark. Corning + Vitrelle = Corelle. LOL http://www.corelle.com/index.asp?pageId=13 |
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1978 W150 Power Wagon Custom
1978 AW100 Ramcharger Custom
1977 W150 Macho Power Wagon Custom
1979 PW100 Trailduster Prospector Custom
1978 D150 Club Cab Adventurer SE
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oldmanram
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Nor-Cali, CA
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« Reply #39 on: March 12, 2009, 11:34:04 PM » |
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I'm not sure about that Pete - "Vitrelle" laminated glass, just sounds like a code word for toxic plastic to me |
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'99 2500 Cummins, QC, 4x, 35s - Banks equiped
'86 CJ7 some mods
Repeal Ohm’s Law!
Member of:
CA4WDC, BlueRibbon Coalition, USAALL, U4WDA, TreadLighty! ....
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KThaxton
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Pangea, UT
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Have leafs, wheel travel.
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« Reply #40 on: March 13, 2009, 07:20:22 AM » |
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Ok, it's official Pete, you spend entirely too much time on the net.  I'm not sure about that Pete - "Vitrelle" laminated glass, just sounds like a code word for toxic plastic to me Don't mind Mark, he's a NorCal hippie....obviously. |
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STOP PLATE TECTONICS!
I'd give my right arm to be ambidextrous.
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Ole Red
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ELLENSBURG, WA, WA
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« Reply #41 on: March 13, 2009, 08:58:05 AM » |
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Looks good.
I never thought of using my castiron skillet as a pizza pan. Thanks for the tip.
that is a hell of an idea. gonna have to try that out! |
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www.OmniPacking.comFor all of your O-rings, Oil Seals, Mechanical Seals, Pump & Valve Packings, and Gasketing needs.
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PrimerGrey
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« Reply #42 on: March 13, 2009, 09:02:17 AM » |
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Damn Pete, that looks good. You're going to be a great catch someday. |
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mopar65pa
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« Reply #43 on: March 13, 2009, 09:07:15 AM » |
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Damn Pete, that looks good. You're going to be a great catch someday. LOL....... I think Ann's got him right where she wants him......... |
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I'd rather push a DODGE than drive a chevy or a ford!!!!!! 78 D200 Crew Cab 3RC's 77, 79, 89 1TD 80 CTD 90 Durango 98 71 Duster 70 Duster |
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PowerWagonPete
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Annville, PA
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The name says it all.
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« Reply #44 on: March 13, 2009, 10:03:52 AM » |
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Well, I always heard the way to a good woman's crotch is through her stomach. LOL  Seriously, I have it easy. The first thing my lovely wife Ann ever said to me was, "I like your truck". |
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1978 W150 Power Wagon Custom
1978 AW100 Ramcharger Custom
1977 W150 Macho Power Wagon Custom
1979 PW100 Trailduster Prospector Custom
1978 D150 Club Cab Adventurer SE
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KThaxton
The Criticizer
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Pangea, UT
Member Since: May 29, 2002, 11:59:11 AM
Age: 38
Have leafs, wheel travel.
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« Reply #45 on: March 13, 2009, 10:44:41 AM » |
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"I like your truck". Well, at least there's one thing she likes. |
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STOP PLATE TECTONICS!
I'd give my right arm to be ambidextrous.
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DanG it..
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new cumberland, PA
Member Since: June 6, 2007, 05:23:44 PM
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« Reply #46 on: March 13, 2009, 11:45:56 AM » |
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The first thing my lovely wife Ann ever said to me was, "I like your truck". that explains so much.... |
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97 ram 2500
93' w150
71' ventura
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PowerWagonPete
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Posts: 13275
Annville, PA
Member Since: December 12, 2008, 05:02:00 AM
Age: 49
The name says it all.
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« Reply #47 on: March 14, 2009, 11:20:49 AM » |
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I posted the recipe I used for the dough here... http://ramchargercentral.com/index.php/topic,119596.0.htmlNext time, I'll attempt to duplicate that tangy original PH sauce which I believe is spiced up a bit with Cayenne pepper. We'll see. LOL |
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1978 W150 Power Wagon Custom
1978 AW100 Ramcharger Custom
1977 W150 Macho Power Wagon Custom
1979 PW100 Trailduster Prospector Custom
1978 D150 Club Cab Adventurer SE
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