Hello from Bie

[Jon Solberg]

Greeting Bie!

[_John_]

Roll out pretzel dough, boil it quickly, then make a pizza out of it.

http://www.thrillist.com/eat/nation/little-caesar-s-pretzel-crust-pizza-taste-test

[Bie]

I have only used a pizza stone a few times. And what I have read about using metal is that it can better give heat back again. And then I use my steel plate also for baking in general so having a full plate is just more practical than a round pizza stone (you can of course also get square stones). The big slab of steel just retains the heat better as it is a bigger mass. So doing multiple pizzas and opening the oven a few times does not affect the heat of the steel that much.
Regarding pretzel crust. What is that? Being half German I know very well what pretzel is...but in connection with pizza I do not know what that is.

[_John_]

I knew it! I have not tried sour dough, sounds very good, though I did make a pretzel crust this time. I have never used metal, I have a pizza stone, do you prefer the steel?

[Marauderer]

Hello Bie, and welcome to the "Pit". There are a lot of like minded folks here and I look forward to your Posts and Pics.

[Bie]

Hi there, sounds good with the pizza! Do you have a pizza stone? I use a 8 mm sheet of steel. Combined with the broiler on in my oven it makes quite good results. Have you tried to make sour dough pizza? Tastes very good.
Regarding Danish ribs, there is no such thing in Denmark. I do not think we have anything to do with it. But we are a nation that produces unbelievable amounts of pork and export a lot. We have more pigs than inhabitants (true). But it is mostly big industry and not very good meat. But in the last years people are trying to produce more quality and with different breeds.

[HC in SC]

Welcome bie! Hello from the Charleston, SC area!

[_John_]

Welcome, we have similar interests though I usually don't have the time. My daughter and I made a pizza from scratch last week including the dough, pepperoni and even the Mozzarella (easier than I thought).

And since you are Danish I get to ask a question for an expert. I ate Danish ribs at a restaurant, are these something you guys are famous for or did someone just name them that and nobody there knows what we're talking about?

[Bie]

Hi all
Short introduction to myself. I am living in Denmark (Europe) just north of the capital of Copenhagen. I am ½ Danish and ½ German and grew up just a few kilometers from the Danish/German border on the German side. I was part of the Danish minority in Germany when i grew up.
As for cooking I have an general overarching interest in cooking. I like to make things from the scratch. I have a scientific approach to cooking and have read through "Modernist Cuisine" to get an better understanding on why things do/taste as they do. I am not into making very elaborate modernist cuisine, just the science behind it that I feel I can use in many other apects of cooking.
Since I like food and to cook and like the scientific approach I stumbled over this webpage when researching a little for BBQ (it was spare ribs). And the approach to food and gadgets here is just right down my alley. I have used some recipes from here and all have worked out great.
Here are some of the things I make myself currently:
General cooking with no short cuts (making my own stock etc.)
Sausages
Bacon
Pickled Heering
Cold smoked salmon
Pickling in general
Bread baking
Sous Vide preparations
Chocolate/Hazelnut spread
Learning the BBQ low and slow technics
and there is most likely more to come

As for my equipment I have bought a used 57 inch Weber and a Smokenator (after reading about it here). I have a small extendable barrel for smoking too. I have lots of other tools, but those are not really for BBQ.

Looking forward to see this site develop even more.