Recent Posts

Pages: [1] 2 3 ... 20
Chitchat / Re: What Are You Eating Right Now???
« Last post by JD on Today at 11:24:32 AM »
A very simple cod with ginger and scallion.

I want that, right now.
Chitchat / Re: What Are You Eating Right Now???
« Last post by Chicago Bob on Today at 11:23:44 AM »
A very simple cod with ginger and scallion.
Looks awesome Tommy.....please tell what you used for the broth.  :chef:
Shop Talk / Re: NY Pizza in Kuala Lumpur, Malaysia: Let's do it again!
« Last post by lzzjp on Today at 11:15:56 AM »
It's great to see someone doing well abroad. If isn't easy at home, imagine in unknown lands...
I am going to have my pizzeria here in Japan, but first  I m looking for a place to set up it and also to find out where to buy the ingredients.

By any chance would you know any distributors in Asia? I am having trouble in finding flour and cheese.

I appreciate any information.

Come visit me here in the Japanese Alps, nice ski resorts and hot springs!

It was time. Time = flavor. Part of it is fermentation, but another big part is the enzymes in the flour, activated by the water, converting the starch to sugars. This takes time. You can speed up the fermentation by adding more yeast, but it's harder to speed up the enzymes. You can try things like adding diastatic malt, but it's not the same.

Time also equals $$, so in an effort to make more money or to be more price competitive, many pizzerias spend less time, and the pizza has no flavor.
Craig, when I was kid and saw 6 check out lanes all with a few customers in them, my mom commented on how slow the store was, and I said, "what difference does it make if all of the cash registers are busy all of the time?"  Intuitively, I understand that having a line 12 deep is better than having one that is 3 deep since you are less likely to run out of customers with a deeper line. But, if you always have 3 deep then you are doing just as well as if you always have 12 deep (other than at closing time when you'll have 9 more customers per register to get through).

I have similar trouble wrapping my mind around the "quicker rise means more pies to sell" mentality.  It does not really seem a function of time as much as real estate. If I can make a total of 100 pies in a day (or 1,000 ... the number doesn't matter), then I only need to have 100 balls of dough ready every morning. Doesn't that mean that I can make the same number of pies whether that dough was made Tuesday night with a 24 hour ferment or Sunday night with a 72 hour ferment?  As long as I am able to make the 100 balls of dough ever day, I should be able to have 100 balls of 72 hour fermented dough ready every single day, same as the guy who ferments for 24 hours.

The trouble is, that I'd have to have space for 300 balls of dough, and not that it takes a long time to ferment that dough, no?
Chitchat / Re: What Are You Eating Right Now???
« Last post by tommy on Today at 11:12:21 AM »
A very simple cod with ginger and scallion.
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by Donjo911 on Today at 11:10:18 AM »
Those look GREAT!! Nice work!

General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by ogdred on Today at 11:07:14 AM »
A couple of All Trumps Bromated. 61% hydration with no sugar.
No problem. 

I always use a mix of rice flour and AP for getting a high hydration bread dough to release from the wicker basket.  I am very liberal with the application. 

I may give the mix a go in one of my little experiments but will then also heed Tom Lehman in his advice to keep the floured side on top.  I tend not to even think about that or keep track.

FWIW, I used PAM again in my last batch (which was very hydrated and probably over fermented - sticky!).  It worked like a charm.  PAM is not identical to oil since there is other stuff in there.  I suspect it is the lecithin that made the difference.  I will keep trying different things to learn more. 


Off-Topic Foods / Re: How cauliflower was meant to be eaten
« Last post by David Esq. on Today at 11:01:45 AM »
I beg to differ with the original post.  Roasting cauliflower in garlic and oil until browned (as in the above photos) is how it was meant to be eaten as it is fantastic hot, warm or cold the next day (and as a topping for your pizza!).

However, if you want to eat it hot, then the best tasting way to eat it is this way!
Dough is so tricky.  Letting it come up to room temperature for an hour or two basically means the dough is continuing to ferment, which means the dough may have needed to ferment more to get to where you wanted it -- and maybe that would have given a similar result had you left it in the fridge for say, another 6 hours ... but that would also have some impact on the flavor of the dough since a longer cold ferment is different from a shorter warm ferment.

I've had my sourdough pizza dough in the fridge for a couple of nights now. Plan to bake right out of the fridge tonight after work if my kids let me.
Pages: [1] 2 3 ... 20