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Pizza Ovens / Re: Valoriani baby 75?
« Last post by GilScales on Today at 01:20:52 AM »
Nice! Finally got my SC80 today!!! Yay!

When you were curing with the burner, and say on day one you were keeping 300F for 5 hours, do you recall the temp of the floor? I've tried keeping the top of the dome around 150C and the floor is roughly around 40. I know it'll get much warmer when I get to higher temps but just thinking if I should do it differently somehow...

Sweet! that one was really the only other option on my list and not available with gas for months so that was a good score for you, when I first started at 150c the floor was only 40c for a couple of hours but soon warmed up to about 60c,  I had the cover in place with a 1" gap for the hose and small amount of air, I ran the burner for 10 to 15 min at a time, pulled it out and closed up the door for 15 to 20 min, had to repeat that for a while as I could not leave the burner on or the oven would get too hot, after about 3 to 4 hours I was able to get temp a little bit higher and the floor started heating up to 200f to 240f while top of dome at about 400f
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Off-Topic Foods / Re: Today's Bread
« Last post by Pizza_Not_War on Today at 12:25:03 AM »


Also, don't know if anyone has tried Jovial All-Purpose Einkorn but that's probably my #1 most favorite heirloom flour. Adds a great nutty flavor and beautiful yellow color to the crumb.

All time favorite flour of mine. Since Covid my local supply source usually is out of stock. It's best for me in clay baker as it rises well with the cover on.
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Off-Topic Foods / Re: Today's Bread
« Last post by DoouBall on Today at 12:09:40 AM »
Breadtopia has good wheat berries, I think you'd like fresh milled.

Do you think it really makes that much difference? I have a Mockmill 100, and used it many times and also bought fresh milled local wheat flour. I find that dough made with a large % of fresh milled wheat is weaker and doesn't have good volume. But if I am going to rest the flour for 5+ days to age it a bit, aren't I better off just buying a really nice quality local fresh milled flour?

I recently tried this one from Full Belly Farms. I have to say, it was better than anything I've ever milled at home:

https://www.alberteve.com/Heirloom%20Wheat%20Wholegrain%20Frassenetto

I suspect that large professional stone grinders make flour with a superior texture than my Mockmill, but maybe I'm just not using it right.

Also, don't know if anyone has tried Jovial All-Purpose Einkorn but that's probably my #1 most favorite heirloom flour. Adds a great nutty flavor and beautiful yellow color to the crumb.

I did really enjoy the Sprouted Spelt grains from Breadtopia when I was fresh grinding. That was my favorite one from them.

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Sauce Ingredients / Re: Best way pizza sauce
« Last post by RHawthorne on Yesterday at 11:53:06 PM »
Neapolitan style sauce should be just gently crushed San Marzano tomatoes (or Salerno if you can get your hands on some and you don't mind straying slightly off the purist Neapolitan path) with touch of sea salt. New York style can be made with tomatoes of pretty much any origin as long as they're of good quality, and should really not be too heavily seasoned, but a bit of salt and oregano is pretty common. A little crushed fresh or dried garlic can be added if you like, but some old school NY pizza purists say that's inappropriate. Personally, I keep my seasonings very light and simple in my sauce, and prefer to obtain the herb component from those added directly to the pizza, pre and/or post bake, not so much in the sauce. I think the main thing that differentiates the flavor profile of Neapolitan and New York pizzas as far as the herbs go is that NY style is traditionally seasoned more with oregano, and Neapolitan relies on basil, or at least the Margherita style. That might sound like a minor thing, but the difference in flavor is really pretty profound.
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New York Style / Re: Looking for Mama's Too house slice dough recipe
« Last post by RHawthorne on Yesterday at 11:38:38 PM »
I think he has more than one tomato sauce, I don't think they all have carrot, but I could be wrong.  Could it be carrot just in the vodka sauce?   I know that one is cooked.
Yeah, you're right. I missed that. There was a rough cut in the video, and I didn't realize he was talking about the vodka sauce the first time I watched it. That's very interesting. Now there's another thing I need to try!
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He's quite a salesman.   He's an experienced pizzamaker and I'm sure you'd learn something from him.  He often makes things complicated ("this is next level guys-a") but that does not necessarily make it better IMO.  I'd stay away from his NY pizza material as he clearly has no idea what that style is about.  I hear he makes good "swasage" :D
"guys-a" :-D :-D That kills me. Yeah, I watched his most recent video on "next level" NY pizza dough, just for entertainment. I couldn't help noticing how he didn't even specify what kind of flour to use, but just says "flour", and also uses semolina flour in the mix, which is obviously way off the mark for this style. I like to use the stuff myself, but I would never call a pizza I made that way "New York style". I can only assume he's using some brand of "00" flour for the bulk, as he did in his first stab at the style, which is also questionable. I don't know if the guy just can't bring himself to make NY style pizza in the true style because of his strict Neapolitan standards or what, but I hope he doesn't repeat the "New York style" thing again without doing it correctly, because you can tell just looking at the pizzas in his video that they're nothing like they should be. I still like the guy, but he either needs to stick with straight Italian style pizzas or do American styles the right way.
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New York Style / Re: Looking for Mama's Too house slice dough recipe
« Last post by scott r on Yesterday at 11:32:02 PM »
I think he has more than one tomato sauce, I don't think they all have carrot, but I could be wrong.  Could it be carrot just in the vodka sauce?   I know that one is cooked.
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New York Style / Re: Looking for Mama's Too house slice dough recipe
« Last post by RHawthorne on Yesterday at 11:20:25 PM »
good point!   I think its safe to say no added sugar.... and he has long bake times at high temps so that makes sense.   I can't remember if it was bromate or not on the all trumps, but I don't think it was and pretty sure there is no bromate now.
I just skimmed through that video again, and at 12:44, he says "I put no sugar in anything I do in this store". I guess that's honest enough, but I still feel like a little clarification about the dough would not go too far amiss. I also found it interesting that he said he uses some carrot in his pizza sauce. I worked at a place about a decade ago (that's now out of business) where they did that, and it was a cooked sauce. I'm guessing his sauce is probably cooked too, because I can't imagine throwing raw carrot into an uncooked sauce. Or maybe he just cooks the carrots and adds them to the sauce (?). Now I'm intrigued.
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Sauce Ingredients / Re: Best way pizza sauce
« Last post by QwertyJuan on Yesterday at 11:13:54 PM »

New York style or neopoliian

Most people making Neopolitan pizza are in the "quality tomatoes and salt" camp... sometimes New York style will also have a bit of parm, oregano, garlic/onion powder and even a bit of sugar. Some places even go crazy with things like marjoram, thyme or even cinnamon (yup... it's a thing).
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New York Style / Re: Looking for Mama's Too house slice dough recipe
« Last post by scott r on Yesterday at 11:09:07 PM »
good point!   I think its safe to say no added sugar.... and he has long bake times at high temps so that makes sense.   I can't remember if it was bromate or not on the all trumps, but I don't think it was and pretty sure there is no bromate now.
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