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Neapolitan Style / Re: Uuni Pro Journey Continues
« Last post by TXCraig1 on Today at 07:15:23 PM »
I really like what I see in those pies!
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Neapolitan Style / Re: Pizza Party on Gabriola Island
« Last post by TXCraig1 on Today at 07:13:44 PM »
I love the even golden brown on that pie.
3
Prep Equipment / Re: KA Broke already, what's next
« Last post by charbo on Today at 07:09:30 PM »
What about the old KAs?
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Off-Topic Foods / Re: Sausage making weekend starts tommorow
« Last post by apizza on Today at 07:02:08 PM »
A slice of bread, a glass of wine and THAT. Mouth watering. Enjoy.
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Prep Equipment / Re: KA Broke already, what's next
« Last post by mattdiskin on Today at 06:41:36 PM »
Here's how I know I'm getting old...1) One of my favorite topics of conversation is where my body hurts; and, 2) I now hand knead all my dough.  For my work process, by the time all the cleaning is done, I get the same/better results with less time by hand kneading.

I have a Kitchen Aid and a food processor, and when I first got them, I was pumped for their impact on my baking.  I also recall reading baking books where the authors talked about how much they enjoyed kneading by hand.  I can't say that I would choose kneading dough over fly fishing or skiing, but...I guess I'm getting old.   :) 
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Neapolitan Style / Re: Pizza Party on Gabriola Island
« Last post by CaptBob on Today at 06:27:51 PM »
Great work Greg!! :chef:
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Shop Talk / Breadstone ovens 1200 trailer build
« Last post by Little bean on Today at 06:11:04 PM »
As you all know I received my 1200 breadstone oven from Antoine last month, I will be using this thread to update my trailer build to mount this oven for my mobile business. You can check out my website at www.dilaurospizzeria.com Frame is almost complete and will be shipped out for epoxy primer and powder coating next week.
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New York Style / Re: More flavour in dough
« Last post by norma427 on Today at 06:00:26 PM »
Well that stinks. At least it is back and running. How's your hand doing?

Jon in Albany,

Yep at least it is working again.   :)  Should get the cast off this coming Wednesday.  It is driving me crazy.   :-D

Norma
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by hammettjr on Today at 05:39:32 PM »
...  I've blended cheddar into my mozz, but never all cheddar.  That's awesome. 


I haven't done all cheddar either. And with Cabot (and romano) that's bold! Maybe a stronger sauce would help? My pies with cheddar use a paste-based sauce (Bonta).
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