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Old 01-08-2019, 07:11 PM   #31
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Can I come over for some cookies and beer?
Well there gone but we can mix up another batch LOL
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Old 01-08-2019, 07:30 PM   #32
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Well there gone but we can mix up another batch LOL


sounds good to me!
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Old 01-09-2019, 09:31 AM   #33
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Great video, Tom! Thanks for sharing. You've inspired me to step up our pizza making here too

A quick question from watching the video. Did the dough rest overnight in the refrigerator or room temp?
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Old 01-09-2019, 09:37 AM   #34
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Oh the meals. My Mom gabe me her hand written recipe for Italian Waffle cookies so we found an old Italian Waffle cookie iron an started a new tradition this year for Christmas. Makin Italian Waffle cookies. Unlike my grandfather I didn't do em over the grill I did em over the gas stove. But me an him would drink beer an eat Waffle cookies till dinner time when I went over to see em for Christmas. Now I do it. It's awesome!!
"Italian waffle cookies", known to me as Pizzelle, are a HUGE tradition in my family!

I also have a hand written recipe from my grandmother. It's one of my most cherished possessions.

We traditionally used irons (cast), usually over a gas stove (of course, it was fire before that). When my grandmother died, I inherited one of her irons. I have only an electric stove though, so I don't use that iron very often because while I have an outdoor propane stove, it's kind of a pain to use with this iron. And we don't often have fires or make coals that can be used.

So I have started "cheating". To be fair, it was actually my grandmother's idea. Many years ago she sent me an electric waffle cone maker with that hand-written recipe. A few years ago I was walking through Bed, Bath and Beyond and found a real, genuine, electric Pizzelle iron made by Cuisinart. There was no discussion or debate, that item went in my basket immediately!! LOL!!

You can get one on Amazon now!! https://www.amazon.com/Cuisinart-WM-...pizzelle+maker

I don't care if it's "cheating", my family and I still have drinks and tell stories in my kitchen around this electric iron, just like we did in my grandmother's kitchen around her cast irons, and in my great grandmother's kitchen around her "pot-belly" stove, and for I don't know how many generations before that.
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Old 01-09-2019, 09:47 AM   #35
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Great video, Tom! Thanks for sharing. You've inspired me to step up our pizza making here too



A quick question from watching the video. Did the dough rest overnight in the refrigerator or room temp?


Excellent question and I should have explained what I was doing better in the video. I kept the dough refrigerated overnight to rest. After I rolled into dough balls, they rested at room temperature.
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Old 01-09-2019, 11:19 AM   #36
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"Italian waffle cookies", known to me as Pizzelle, are a HUGE tradition in my family!



I also have a hand written recipe from my grandmother. It's one of my most cherished possessions.



We traditionally used irons (cast), usually over a gas stove (of course, it was fire before that). When my grandmother died, I inherited one of her irons. I have only an electric stove though, so I don't use that iron very often because while I have an outdoor propane stove, it's kind of a pain to use with this iron. And we don't often have fires or make coals that can be used.



So I have started "cheating". To be fair, it was actually my grandmother's idea. Many years ago she sent me an electric waffle cone maker with that hand-written recipe. A few years ago I was walking through Bed, Bath and Beyond and found a real, genuine, electric Pizzelle iron made by Cuisinart. There was no discussion or debate, that item went in my basket immediately!! LOL!!



You can get one on Amazon now!! https://www.amazon.com/Cuisinart-WM-...pizzelle+maker



I don't care if it's "cheating", my family and I still have drinks and tell stories in my kitchen around this electric iron, just like we did in my grandmother's kitchen around her cast irons, and in my great grandmother's kitchen around her "pot-belly" stove, and for I don't know how many generations before that.
That's kool.
My grandfather's was so old he ended up broking the handle of his and at the time my Mom couldn't find another one so she bought the electric. We'll prolly only make em once a yr for Christmas so I'll prolly stick with doin over the flame of the stove.
I hate to admit this but it was actually kind of fun to make em. Although I was having a time with the dough in the beginning. I called my Mom for advice as I was explaining what I was doin. She found humor in my at the time misery an worry and I beleive was just short of rolling on the floor laughing. She told it woukd start out very sticky but I never imagined it like that. Over all it was a good time and for the first time I was able to send her some rather than her sending them to us.
It's amazing the power of a cookie.
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Old 01-15-2019, 05:01 PM   #37
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That's kool.
My grandfather's was so old he ended up broking the handle of his and at the time my Mom couldn't find another one so she bought the electric. We'll prolly only make em once a yr for Christmas so I'll prolly stick with doin over the flame of the stove.
I hate to admit this but it was actually kind of fun to make em. Although I was having a time with the dough in the beginning. I called my Mom for advice as I was explaining what I was doin. She found humor in my at the time misery an worry and I beleive was just short of rolling on the floor laughing. She told it woukd start out very sticky but I never imagined it like that. Over all it was a good time and for the first time I was able to send her some rather than her sending them to us.
It's amazing the power of a cookie.
One trick I've learned is to only use a little of the "dough" at a time. It handles MUCH better cold. If you take the whole bowl out of the fridge, by the time you get about half way through, the dough gets REALLY sticky as it warms up. So I just pull a little at a time from the fridge so it stays nice and cold.

Also, a cookie scoop works really well. The kind where you push the handle and a scraper dislodges the ball from the scoop. After the first couple cookies, you get a good idea of how much dough you should use to fill up the press, but not have it leak out the sides.

It is really an art, and I still LOVE doing it.
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Old 01-15-2019, 05:37 PM   #38
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Tom... holy cow that was awesome! I'm a HUGE pizza fanatic. I go to NYC (5 hour drive) just to eat pizza. It is far and away my favorite food ever. My wife and I used to make our own dough and pizza, but on a stone in our oven at home. I never found a sauce recipe that I liked, but I have a local italian food place with a great sauce and we buy a cup of sauce from them. I like your simple sauce idea... may have to try that. I am blown away by your pizza oven attachment. Never knew something like that existed. I'm researching ovens now!!!


I am truly inspired by this video. I have a deep dish cast iron recipe that I've been wanting to try, I might have to try yours too. Can you give measurements for your sauce (how much tomato, how much salt?) please? I like my sauce a little sweet, so I might add a pinch of sugar. Some fresh mozz, torn and scattered on top to round it out.


AWESOME post... truly one of the best I've seen here. The background is gorgeous too... but I'm hungry for pizza now (and we just had roast chicken, potatoes and salad!!!).
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Old 01-15-2019, 05:58 PM   #39
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Campground pizza

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Originally Posted by spoon059 View Post
Tom... holy cow that was awesome! I'm a HUGE pizza fanatic. I go to NYC (5 hour drive) just to eat pizza. It is far and away my favorite food ever. My wife and I used to make our own dough and pizza, but on a stone in our oven at home. I never found a sauce recipe that I liked, but I have a local italian food place with a great sauce and we buy a cup of sauce from them. I like your simple sauce idea... may have to try that. I am blown away by your pizza oven attachment. Never knew something like that existed. I'm researching ovens now!!!


I am truly inspired by this video. I have a deep dish cast iron recipe that I've been wanting to try, I might have to try yours too. Can you give measurements for your sauce (how much tomato, how much salt?) please? I like my sauce a little sweet, so I might add a pinch of sugar. Some fresh mozz, torn and scattered on top to round it out.


AWESOME post... truly one of the best I've seen here. The background is gorgeous too... but I'm hungry for pizza now (and we just had roast chicken, potatoes and salad!!!).


Thanks for the kind words.

My sauce is pretty simple.
I can of Cento San marzano tomatoes (28 oz I think)
1 tsp of salt
3-4 basil leaves
Pinch of red pepper flakes (I like it this way but don’t always add it)
Use a stick blender to purée into your desired consistency

I taste the sauce and add salt or a pinch of sugar as needed.

Stay tuned...I have a new oven on the way and I’m going to do a gluten free dough. Seems like a lot of people are interested in GF these days.
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Old 01-15-2019, 06:16 PM   #40
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One trick I've learned is to only use a little of the "dough" at a time. It handles MUCH better cold. If you take the whole bowl out of the fridge, by the time you get about half way through, the dough gets REALLY sticky as it warms up. So I just pull a little at a time from the fridge so it stays nice and cold.



Also, a cookie scoop works really well. The kind where you push the handle and a scraper dislodges the ball from the scoop. After the first couple cookies, you get a good idea of how much dough you should use to fill up the press, but not have it leak out the sides.



It is really an art, and I still LOVE doing it.
Thanks for the tips. I left the dough on the counter from time I made it till I was done.
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