A Pan Passed its time to Pretty Pizza Peel

dcarch7 d c f l a s h 7 @ y a h o o . c o m

12 years ago

Each year, billions of non-stick pans get trashed. OK they are recycled. Metal cannot be recycling too many times, and recycling also pollutes.

Re-purposing, re-using is a better strategy.

Here is an idea to re-purpose an expired aluminum pan.

Aluminum is soft and very easy to work with. You can hammer the pan to flatten it and turn it to a useful conversation piece when you have a pizza party.

dcarch

This post was edited by dcarch on Sun, Jul 20, 14 at 11:39

Sort by:Oldest

Comments (23)

User
12 years ago
Very nice. And very pretty. Even the pizza is pretty.

~Ann
lascatx
12 years ago
Cool.
Related Discussions
Pizza Party - Need new peel, recipes
Q
Comments (65)
It will be interesting to hear your recipe, trailrunner! I just made a small batch (way too small as it turned out), this was enough for two pizzas. Minced garlic from 2 heads, simmered slowly in around 1/4 cup olive oil, for 5 minutes only, being carefully to not let brown. I can't remember for sure, but I think it was almost equal parts garlic and XV olive oil. Then, added a small can of tomato paste, 1/4 cup sugar and a couple Tbsp of water, and 1/4 tsp of oregano and pepper. The crusts do look different but I'm pretty sure they are both the Baguette recipe (which I must attempt this week, having found my pans). The second crust looks more like the Bittman recipe, but that was because it was made in a square pan, more deep dish style. I wasn't thrilled with either crust this time. We had a hockey game in the middle of the day so I made the 4 batches of dough in the morning and let them proof in the fridge, then skipped the second rise for the baguette recipe. Maybe they rose too long? Next time, I'll shoot for around two hours before oven time. Then again, I tend to not eat when I am hosting, so maybe I am imagining the difference. Everyone else loved the pizzas, which is all that counts. Between the two, I like the baguette recipe a little better but DH likes the MB.
...See More
First time grilling pizza
Q
Comments (15)
I put the dough straight on the clean grill grates. I usually divide a dough ball into thirds, then roll it out really thin . Brush olive oil on one side of dough and put it on the hot grill grates. Use tongs to check how the dough is cooking, pull the dough off grill, and put olive oil on the other side of the dough. On the cooked side of dough put on sauce, cheeses, peperoni, ect. Put the dough back on the grill and cook the bottom of dough. When the bottom of the dough has cooked, slide the pizza to the cooler side of the grill to melt cheese and cook rest of pizza. I like the crunching sound when I slice the pizza into slices. Phil P.S. I use a three burner gas grill, two burner on high and one off. So I slide the pizza over to the off burner to melt the cheese like in a oven, after the crust has cooked. The three smaller dough are easier to handle then one large dough also.
...See More
RECIPE: Pan-Fried Pizza
Q
Comments (10)
I was going to use my cast iron, but ended up using a large sloped-sided braiser because I thought it was bigger than my cast iron. I think the cast iron would have turned out better because of the heat it would generate to melt the toppings after I flipped the crust. I will definitely use a cast iron next time. I had to take each pie out and use the oven to melt the toppings more. It was easy taking them out as they're pretty crisp with not much sagging - I used an extra wide and long spatula. I liked this method as it was very contained and you can actually make the crust ahead and then top them and warm them in the oven. For a crowd, I don't like making pizza in the oven because the pies seem to need more attention and often times the middle isn't as crispy as the outer part...etc. I like this method as much as I like the 'stromboli' method (roll out the dough, add topings, then roll into a long snake and bake at 500 for 14 or so minutes) because it's just easier for me to prep ahead, cook, and serve(and the taste is the same). Couple of things I learned last night: -I purchased two things of dough from a local pizza place. Next time I will cut the dough in half and roll out a little thinner. It was good, but I prefer a thinner crust and using one thing of dough made a pie that was too thick for my taste. -Keep the heat steady at med-high, and don't futz with the dough. If it starts to rise, gently push it down. Check that it isn't burning. As soon as you turn it, add the toppings and cover right away. -Use thin slices of cheese or grate it so it melts quicker. -Keep and oven on 200 degrees in case you're making more than one. This will keep the other hot until you're ready.
...See More
New cast iron pizza pan arrived, does not appear to be seasoned
Q
Comments (22)
I was going to start a new thread for the pizza I made, but since you brought this back up, I will post the pizza photos here:Pizza right out of the oven and onto a trivet on my counter. Pizza moved to cutting board, and lifted to show the bottom of the crust.Leftover slice, the next day. The pizza did not at all stick to the cast iron; in fact, it shrank away from the sides a bit, which made lifting it that much easier. I used a cake lifter (shown in the second photo) to move the pizza to the board. I did not want to cut it inside the cast iron, and I needed to let it cool for a couple of minutes anyway. I put the dough into a cold pan (although I had been told by others to heat the pan first) because that is much easier, and I wanted to see if it would work, and it did! After stretching the dough into the pan, I let it rest/rise for a while because I was not ready to bake it yet. When I was ready to bake it, I sprinkled the crust with a supermarket blend of dried Italian herbs (very lightly), and then I sprinkled it with a bit of mozzarella cheese and baked it for 5 minutes at the highest temp my oven would go, probably 550°, with the convection setting on. Then I took it out and put the rest of the toppings on, which included thinly sliced strips of mesquite smoked turkey breast (with Kevin could not even taste), the sauce with jalapeños that I had made, and a mixture of mozzarella and Asiago cheeses (about 1 part Asiago to 2 or 3 parts mozzarella). I then finished baking it for 8 minutes more, and that seemed to be the exact amount of time it needed. It was not as thin a crust as I normally make, and it puffed up around the rim, but it tasted better than my thin crust pizza. Kevin and I were both very happy with how it came out, and I now prefer it to my thin crust pizza, but I did have to fold the slices when I ate them. I'm also glad that I sanded my pan before I used it, and I'm sort of glad that the pan is not too heavy! As for peppers - I also grew a mild chili called Tobago, which I think are similar to what you call Cachucha - they are mild and are supposed to be related to Habaneros, but for me, they do not have as much flavor, even considering the loss of heat. My favorite chilies now are the chocolate Habanero, but I neglected to plant any this year - so far. I might still start some, but it is difficult to get them to germinate, and three of my plants from last year have started regrowing from the base of their stalks, and so I am hoping to get more chilies from them this year. I still have sauce leftover from last year's crop, but I've noticed that the heat diminishes during storage :(. Since the name "Habanero" comes from Cuba, I thought that Cubans would like heat, but perhaps the name is misleading. I highly recommend this pizza pan! It is so easy to use - no need to heat it before adding the pizza - and I think it makes the best pizza. The main limitation is the size - it is only 13" diameter inside, and I used to make 14"-16" diameter pizzas. I have a pizza screen that is 17" diameter, but it will not fit in my oven, and I can use it only with the BGE. Here's a video of me stretching dough onto a 14" screen and a 16" screen: I made this video at the request of a friend's son who had had pizza at one of my pizza parties. These pizzas I parbaked in the oven and the finished them in the BGE.
...See More
chas045
12 years ago
Yes, very apeeling. ;-]
arlocat
12 years ago
Very artsy. I love the engraving. Great idea.
plllog
12 years ago
PRETTY!!!

I know guys who might take it to stage 1, or even 2, but wouldn't decorate it beyond their initials. That's really lovely.
foodonastump
12 years ago
Should have been Prime, not Time, to complete the alliteration, no? :)

Very nice. What is used for the reverse image sections?
mtnester
12 years ago
I have the feeling of deja vu--I get the sense that I've seen you post this, or maybe something similar, a few years ago. Was it a different pan? In any case, I love the design.

Sue
Jasdip
12 years ago
That's fantastic! The skillet didn't even look that bad that you re-purposed. The pizza looks good too, btw.
mustangs81
12 years ago
Another amazing project! Does your mind keep you awake at night?
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
12 years ago
Thank you, thank you! Thank you everyone. I appreciate your kind flatteries.

Cathy, Ã¢ÂÂAnother amazing project! Does your mind keep you awake at night?Ã¢ÂÂ

No, as long as I have my security blanket. :-)

Jasdip, Ã¢ÂÂ---The skillet didn't even look that bad that you re-purposed. -------Ã¢ÂÂ

Did you see the picture showing the bottom?

FOAS, Ã¢ÂÂShould have been Prime, not Time, to complete the alliteration, no? :)
Very nice. What is used for the reverse image sections?Ã¢ÂÂ

I gave it some thought Ã¢ÂÂpassed its primeÃ¢ÂÂ means Still OK, but not as good. I decided to go with Ã¢ÂÂPassed its timeÃ¢ÂÂ of usefulness. Then wordsmithing is not my pastime. :-)
Sharp eyes! There is a liquid I use that will turn aluminum black.

Sue, Ã¢ÂÂ I have the feeling of deja vu--I get the sense that I've seen you post this, or maybe something similar, a few years ago. Was it a different pan ? In any case, I love the design.Ã¢ÂÂ

Sue, you have good memory. I think you may be remembering some other projects I have posted using old frying pans.

Dcarch

{{gwi:165234}}

{{gwi:165242}}

{{gwi:133437}}

{{gwi:133442}}

This post was edited by dcarch on Sun, Jul 20, 14 at 21:17
annie1992
12 years ago
dcarch, I agree with Ann T, both the peel and the pizza are pretty, but I really like that triangular spade, that's very unique.

Annie
mtnester
12 years ago
Dcarch, if I have a good memory, it's because the concept and the artistry are unique and delightful! I hope the birds appreciate your talent!

Sue
Islay_Corbel
12 years ago
Lovely things!!! You're a very talented person!
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
12 years ago
Thank you Annie. As it turned out, the hand spade is a great idea. All the gardening spades I have seen are too small for many tasks. This one works well. I wonder why they don't make bigger ones.

Sue, I made the bird bath so that the birds will not pick on my tomatoes because there are no places they can get a drink in my area. The idea panned out. :-)

Islay, thanks. Re-cycling is enjoyable for me, including turning leftover food into new dishes.

dcarch

BTW, the fountain for the birdbath is solar energy operated. No batteries or electric power needed. Inexpensive and works well.

This post was edited by dcarch on Mon, Jul 21, 14 at 7:16
sally2_gw
12 years ago
Wow!

Sally
shirl36
12 years ago
Don't stop reposting...the ones of us who missed the first time or worst yet forgot enjoys second time around!!

It is just incrediable how your mind works. How do you have time for all this?

Shirl
westsider40
12 years ago
You are truly an artist. Not a craftsperson, nor an artisan but an artist. Not that I really know the difference but my gut tells me so.

Thanks for letting us see.
Jasdip
12 years ago
I love the spade, DC!
annie1992
12 years ago
I agree, dcarch, a much better size than those little flimsy tiny things they try to pawn off as a "trowel". Pah, I couldn't plant anything with some of those! Yours is the best of both worlds, both beautiful AND functional.

Annie
Solsthumper
12 years ago
Nodding in assent.

Dcarch, I like your pizza peel, but the 'pretty' description just doesn't fit.

To me, the pan with its black base and silver scrolls 'screams' Rock n' Roll.
Certainly a piece that hip chef, Kerry Simon, would covet.

Sol
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
12 years ago
Thanks again everyone!

It's inspiring to be part of this community. A lot more than cooking, there are so many talented members to draw ideas from; museum quality sculptor, weaver, furniture designer, cabinet maker, photographer, ceramic maker, painter ---------------.

dcarch
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
12 years ago
duplicate deleted.

dcarch

This post was edited by dcarch on Tue, Jul 22, 14 at 16:31
sleevendog (5a NY 6aNYC NL CA)
12 years ago
Saw this the other night at work... immediately wondered what i should make, : )
I seldom use a hand trowel...i use a scarpani most small digging for infant plant starts.
I do need a bird bath and have a few solar fountains...(a dumpster dive in mid-town)
Hmmm...fun designing ideas for the up-coming weekend. Always re-purposing and making things from found objects. I do have a few of those pans i never use any more.

A Pan Passed its time to Pretty Pizza Peel

Comments (23)

User

lascatx

Related Discussions

chas045

arlocat

plllog

foodonastump

mtnester

Jasdip

mustangs81

dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author

annie1992

mtnester

Islay_Corbel

dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author

sally2_gw

shirl36

westsider40

Jasdip

annie1992

Solsthumper

dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author

dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author

sleevendog (5a NY 6aNYC NL CA)

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

A Pan Passed its time to Pretty Pizza Peel

Comments (23)

Related Discussions

dcarch7 d c f l a s h 7 @ y a h o o . c o mOriginal Author

dcarch7 d c f l a s h 7 @ y a h o o . c o mOriginal Author

dcarch7 d c f l a s h 7 @ y a h o o . c o mOriginal Author

dcarch7 d c f l a s h 7 @ y a h o o . c o mOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author

dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author

dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author

dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author