Author Topic: new on here  (Read 1129 times)

0 Members and 1 Guest are viewing this topic.

Offline cd1168

  • Registered User
  • Posts: 39
  • Location: Houston, TX
new on here
« on: October 29, 2007, 07:48:28 PM »
wanted to say hi to all on here

i have been lurking and learning from experienced passionate pizza makers..

i am from the northeast but now live in houston with very few good choices. so i found jeff v's sight and am following it very closely other than the high heat. but am using a starter and a dlx.. new oven outside next year when i can afford it.

anyhow, thanks for sharing your thoughts on here. i have learned much

-chris
with respect Chris


Offline cd1168

  • Registered User
  • Posts: 39
  • Location: Houston, TX
Re: new on here
« Reply #1 on: October 29, 2007, 07:51:10 PM »
here another pic of a artichoke i made..
with respect Chris

Offline 2stone

  • Lifetime Member
  • *
  • Posts: 520
    • 2stone blog
Re: new on here
« Reply #2 on: October 29, 2007, 09:17:55 PM »
Hey Chris,

Kind of like that rustic look, had forgotten
all about artichokes. Nice
I have a DLX too it's a great machine.

willard
« Last Edit: October 29, 2007, 09:22:17 PM by 2stone »
2Stone blog: www.2stoneblog.com

Offline cd1168

  • Registered User
  • Posts: 39
  • Location: Houston, TX
Re: new on here
« Reply #3 on: October 29, 2007, 10:14:08 PM »
thanks willard, i sauteed the artichokes with olive oil, garlic, balsamic vinegar for about 3 minutes..

i use jeff's recipe as close as possible.. i do not know about the hydration i am going more on feel.. i do add more salt than he does because my calmadoli starter is a bit bland.. the ischia has more sourness to it and i prefer it better for bread..

i love my dlx as well.. alot of money for me but i do like it..

i really want to get a wood oven going. i have been checking out the sights out there and will probably have someone pour the footing and lay the blocks and then i will try to do the actual firebrick work...the other stuff is very heavy work..

please share your  recipe's willard i am looking to learn more...

also i hope not to offend anyone by posting onere in the neapolitan section, as i am not using 00 or using a wood oven but that is the style i am used to . so please no offense to those people who are turned off by lack of knowledge and authenticity..  :D

heres a pic of sicilian...
with respect Chris


 

pizzapan