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Originally Posted by LapLap
(Post 32525410)
Am curious to know what kind of coca you’re making. There are way too many for “Coca Catalan” to be meaningful.
The “fluffy” description is what really got me wondering, especially as that would rule out Coca de Recapte (one of the most well known savoury cocas from Catalonia). I’ve grown up with the styles popular in Alicante, and when my family there make them they use beer. The prevailing styles in Alicante tend to be thin, and more dense than fluffy. Some even have a filling inside (coca amb tonyina) which stretches the term “coca” even further to include pies. I won’t go into all the dessert cocas (the first thing that came to mind when I saw “Catalan Coca”)🙂 |
gaobest, do you have a cast iron pan? This recipe is pretty easy and we were happy with the results.
https://www.kingarthurbaking.com/rec...n-pizza-recipe |
Originally Posted by Calcifer
(Post 32548083)
gaobest, do you have a cast iron pan? This recipe is pretty easy and we were happy with the results.
https://www.kingarthurbaking.com/rec...n-pizza-recipe we have a metal skillet pan which I assume is same as cast iron pan. but it’s more like 8” and not 9-10”. Likewise our square 8” pans for the “Detroit style” pan pizzas are square. we buy frozen dough (in individual packs) that seems to yield a 12” round pie or two 8” square pies. The areas mostly match as the 8” square pies are probably more like 7-1/2” squares :-) |
Here’s the Detroit style recipe that I use although I don’t look at this recipe (despite it still being open on my phone’s browser) so I’m using 550 degrees for 9-ish minutes, primarily to avoid burning the bottom. I also think the dough stretches thin so I bake it on the top shelf.
https://www.seriouseats.com/recipes/...za-recipe.html |
Originally Posted by gaobest
(Post 32548314)
ooh fun
we have a metal skillet pan which I assume is same as cast iron pan. but it’s more like 8” and not 9-10”. Likewise our square 8” pans for the “Detroit style” pan pizzas are square. we buy frozen dough (in individual packs) that seems to yield a 12” round pie or two 8” square pies. The areas mostly match as the 8” square pies are probably more like 7-1/2” squares :-)
Originally Posted by gaobest
(Post 32548331)
Here’s the Detroit style recipe that I use although I don’t look at this recipe (despite it still being open on my phone’s browser) so I’m using 550 degrees for 9-ish minutes, primarily to avoid burning the bottom. I also think the dough stretches thin so I bake it on the top shelf.
https://www.seriouseats.com/recipes/...za-recipe.html |
Originally Posted by corky
(Post 32548458)
A regular skillet is not necessarily a cast iron pan. Is it all black and super heavy?
Maybe dough isn't enough for that size pan...it shouldn't be stretched real thin. Maybe let it rest and come back and try to fit it in the pan a bit instead of stretching it. Are you spraying the pan as well as oiling it well? I do let the dough rest in the pan - the instructions on that webpage mention stretching the dough to cover the pan bottom and to then plastic-wrapping it and to then let it rest for 30 min. Definitely adding olive oil to the pan per the instructions. |
I just saw someone on the food network mix chopped jarred pepperoncini (with some of the liquid) with honey and then drizzle that on pizza. I am going to try that...sounds so good.
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I have to eat my leftover pizza - I’ll try some honey on it. L Shana Tovah!
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Originally Posted by corky
(Post 32686803)
I just saw someone on the food network mix chopped jarred pepperoncini (with some of the liquid) with honey and then drizzle that on pizza. I am going to try that...sounds so good.
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Originally Posted by kipper
(Post 32687836)
Let me know if that is as tasty as it sounds!
And of course I will report back. |
Originally Posted by corky
(Post 32688001)
I will be having pizza tomorrow (as I do for all award shows & tomorrow it's the Emmys) and champagne. I am trying to decide which place to order from and what to get. On one hand I really want the Pastrami pizza that I have talked about here but I am not sure the honey/pepperoncini would work with that. I can get a pie from a different place that I like and get maybe bacon and pineapple and that would be good with the honey mix. But I would rather have the pastrami. I have to figure this out by tomorrow afternoon. :confused:
And of course I will report back. |
Originally Posted by gaobest
(Post 32688004)
why aren’t you grilling your own pizza? Having had my carryout pizza, I can see zero reason to get carryout pizza again because my panic pizza is super amazing.
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This thread reminds me of the Italian friends I had while being a grad student in the North Eastern US. For them, the whole extent of the cultural abyss we were facing was exemplified by people ordering a "skim iced caramel macciato with extra vanilla" and a donut with sprinkles in all kinds of artificial colors at Dunkin Donuts.
Needless to say, pineapple, jalapenos, or avo on a "pizza" is no different. And this thread on "pizza" with honey is tantamount to the decline of the West. ;) |
Originally Posted by funkydrummer
(Post 32688113)
This thread reminds me of the Italian friends I had while being a grad student in the North Eastern US. ...
it was utter misery when I’d be at business meals in China and there would be zero white rice. |
I did a little of the honey/pepperoncini mix on a part of my pizza that didn't have pastrami on it. It is delicious ....can't wait to put it on another pizza.
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