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1
Sauce Ingredients / Re: Sweeter Tomatoes with HOT WATER
« Last post by TXCraig1 on Today at 08:51:44 AM »
Can anyone attest to this in the world of Pizza Making

Seems pretty easy to test for yourself.
2
Sauce Ingredients / Sweeter Tomatoes with HOT WATER
« Last post by PizzaManic on Today at 08:34:52 AM »
Hey Guys

I just came across this interesting piece of information and was wondering whether there is any truth to it. Can anyone attest to this in the world of Pizza Making
https://www.glamour.com/story/how-to-tomatoes-taste

The reason I ask is here in SA, there's no good Canned Tomatoes available but an abundance of Fresh Tomato although not always great tasting. I always have to tweak it by adding Paste and other flavor enhances to give it a more robust tomato flavor - would be nice to have an all natural flavored sauce.

Have a great evening
Mo
3
Neapolitan Style / Re: Introducing "A Taste of Naples Pizza"
« Last post by LaLabbo on Today at 08:18:30 AM »
Hey Brad,

amazing project and outstanding pies, congrats!

I'm not sure if I should use gas or wood (since I use a passione) in a similar setting. If you don't mind some questions on your workflow:

a) During the bake you place your fire in the right back end? -> Is it possible to handle 2 or even 3 9-10 inch pies at a time with this fire?
b) I'm not sure if the side position is best for multiple pie bakes, maybe in the back end and pies in front of the fire, have you tried such a setup?
c) do you even close the door during the event? If possible i want to load the pies directly one after another -> no time to close the door.

I hope I don't annoy you with all the questions ;)

Thank you,
Marv
4
Neapolitan Style / Re: German Passione
« Last post by Rolls on Today at 08:06:33 AM »
Sounds very good. A Neapolitan pizza with gorgonzola is probably the only one on a menu that will tempt me more than my usual margherita.


Rolls
5
Ask the Dough Doctor / Re: Tom, what did I do wrong?
« Last post by werty20 on Today at 07:39:17 AM »
If you have a high level of starch damage in your flour the only option you have is to make a normal dough but keep the total fermentation time LESS THAN 60-minutes. I've never found any way to ferment doughs made with flour having a high level of starch damage.
Tom Lehmann/The Dough Doctor
is there any test i can make to know for sure i have high level of starch damage
6
Stones/tiles/steel, Pans & Accessories / Re: the spatula of champions
« Last post by schold on Today at 07:36:23 AM »
I want one!
7
Stones/tiles/steel, Pans & Accessories / Re: Custom pizza cutters
« Last post by schold on Today at 07:27:57 AM »
No damascus steel?
8
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by HBolte on Today at 05:46:31 AM »
Dayum Hans, you making up for lost time in the air?!?! Beautiful!!!!

 ;D Thanks!
9
Hearth Ovens / Re: I'm finally installing my pizza oven!!!
« Last post by deb415611 on Today at 05:23:05 AM »
awesome
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Neapolitan Style / Re: German Passione
« Last post by LaLabbo on Today at 04:23:32 AM »
Thank you! That is a mix of gorgonzola, mozz., sourcream and onions, cooked up the day bevor
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