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New York Style / Re: 3 months of lessons learned
« Last post by Rainier42 on Today at 06:43:12 PM »
Nice writeup, your pizza looks great!
Chicago Style / Re: Malnati Deep Dish with Semolina
« Last post by mrmattp on Today at 06:14:57 PM »
Totally new to pizza making but always wanted to make Lou's classic sausage pizza at home. Plus retiring somewhere warm is in our future but can't live without lou's. LOL

Equipment:  Chicago Steel 14 pizza pan   Cast Elegance Thermarite  14x16  Kitchen Aid mixer with dough hook   Laser temperature reader

I believe this is a version of BTB's recipe but I did make some changes along the way. I did not have a scale at the time so I used a conversion tool for the first batch. And according to my wife it was pretty close to our favorite pizza and I did use the "long fermentation 24-48 hour refrigerator process) and I used olive oil in the pan. I may use all chefs flour next time but it's a little pricey.

Louís Crust      9inch                    14 inch   cups
Ceresota AP - 95% - 175g            263g    2.0 c         1 cup AP (target brand  Hey it's what I had in the pantry) and 1 Cup Coputo Chefs flour Tipo 00
Semolina - 5% - 10g                     20g    1/4 c         Granoro Semolina Flour
Water - 46% - 85g                       170g    3/4                                     
Corn Oil - 19% - 35g                      70g    1/3
Olive Oil- 4% - 7g                          14g    1/8
Salt - less than 1/8 tsp Kosher                 1/4 tsp
Sugar - 1/4 tsp                                       1/2 tsp
IDY - 1/4 tsp                                          1/2 tsp     Fleishmanís bread machine Instant Yeast

Mix all dry ingredients minus the yeast in a separate bowl.
In Stand mixer bowl add room temp water and salt. Stir to dissolve salt
Add roughly 10% of your flour mixture and beat with a whisk to a batter like consistency.
Add yeast mix it again to dissolve the yeast.
Use dough hook and add the remaining dry ingredients.
If the dough is a little scrappy and not fully formed. Use your hands to form and/or add a tad of water if necessary.
With dough hook now add the oil and incorporate fully into dough.
Either via dough hook or hand kneed for a couple of minutes and put into an oiled bowl,
cover (saran) and put into oven with the light on for 5hrs.
Allow dough to rest at room temp for 1 -2 hours then into the fridge for 24 to 48 hours. Allow to come to room temp 1 Ė 2 hours before using.

Put pizza stone in oven at 450 and wait until stone comes up to temp in center. I use a laser temperature reader that you can get harbor freight, menards, etcÖ for not much money.

Add butter flavored Crisco or olive oil to pan and rub into the bottom and sides.
Place dough in pan and press it out

Add ingredients in this order. Low moisture Mozz 1 lb sliced,  Sausage (very little fennel) 1 lb,  1.5 cups chunky tomatoes.  Dust with romano and parm blend.
Bake for 15 minutes then spin 180 and bake for another 15 minutes
Let it cool for 5 minutes. Enjoy.

Cheese was hand sliced from sams club 5lb Mozzerrlla Worked out fine
Sausage  My father-in-law makes home maid pork sausage and only uses garlic and salt/pepper. I know a true lous has no fennel, but we like the taste so I used 50 50 Family made and the mild from a Chicago land store that makes their own (Angelo Caputos).  It was a very tasty blend and the fennel was almost unnoticeable.
Tomatoes - Alessi san marzano. I did add a touch of onion and garlic powder. Just a touch. Squeezed them into smaller pieces and used some of the juice. Not much.
Parm/ remano blend..  Caputos special blend

Hello again guys, I have an update:

I had an acquaintance who does CAD draw various heaters but after analyzing them
it seems like a better idea to use a simpler design => one of the problems is how to put the heater in the oven chamber
if its size is similar to the oven chamber itself. In the Effeuno, the heaters are attached to the back,
but in my case, I can't do this. Also the S design is harder/costlier to manufacture. And to be honest
I prefer a more original approach. Also the S design is harder to bend if you want to cram in a tight space.

Hence after giving it a lot of thought, the current idea is to make the front hotter by adjusting the spacing
between the rods(sorry for the crude phone photo, design has not been finalized either way,
tbh this is like the 10th design of many or something :-D, I don't mind sharing it after I finalize it)

Now the question is -> do you think this is a good idea and should I use the same design
for the bottom heater? (~2400-2500W top/~1000-1100W bottom)

Also a plea to those of you who own the Effeuno, can you please measure the stone temp in different places while running?
(I wonder if the back is hotter than the center, my logic is that the back should be the hottest)

Dough Clinic / Re: Maintain Dough Balls Temp
« Last post by 02ebz06 on Today at 06:09:12 PM »
There are coolers/warmers, Yeti comes to mind, and Reptile Egg incubators.
Both require electricity though.
Dough Clinic / Re: Caputo 00 thin crust dough recipe
« Last post by stickyD on Today at 05:58:34 PM »
Thanks, guys!
Dough Clinic / Maintain Dough Balls Temp
« Last post by Khaled_Hisham on Today at 05:48:00 PM »
Hello Guys,

May I know how to maintain the dough balls temperature in cold days in an outdoor event? Temperature goes around 8-10 degrees C which makes the dough balls difficult to stretch due to tight gluten.

Thanks.  Food processor would be easy but...I had read someplace that Tom suggested to limit mixing to keep the gluten level low.  Does this make it more tender?  I make a focaccia that I like - nice and tender - that is pretty much no kneed but I don't know how this would stand up to toppings.  Guess there would only be one way to find out. 

Maybe its more of a "focaccia" style that I'm seeking?
I haven't seen anything yet that makes me think the Halo can do NP.
Hearth Ovens / Re: Fire Effeuno P134H
« Last post by Heikjo on Today at 05:17:25 PM »
Iíd check the data on the extinguisher and see if there is anything that helps there. If the biscotto is filled with the stuff, can it be flipped upside down? Does that side have less stuff on it?

When these accidents happen, my main focus is to get as much of the pizza out of the oven. What has made contact with the stone and started to burn or char is lost, but the outcome can be reduced if you are able to remove as much as you can. The rest will just have to pyrolyze in there and can be brushed off as dust when itís all burnt up. Iíve used the metal peel in combination with some other tool to try getting what I can out of there ASAP.

Without knowing the details, Iíd guess the oven itself still works and isnít any risk, but I donít know the implications of the powder. The fire in there exposed the upper element to some heat perhaps, but if it looks fine and works, itís probably fine. If the upper element resistor broke (electrically, inside the element loop) because of the heat, itís dead and needs to be replaced. If it works, it works.

Maybe having a small metal bowl or pan that can be placed on top of stuff that catch fire is something to consider. Keep it at hand when using the oven. The cheese or whatever will still char to dust, but without oxygen at least it wonít catch fire.
New York Style / Re: 3 months of lessons learned
« Last post by hammettjr on Today at 05:09:26 PM »
Thanks hammerttjr!  I'll look for those tomatoes and I'll try adding some hard cheese too.  Do you do the hard cheese pre or post baking?

I do both! This changes over time, but currently I put romano into my sauce, some people toss it onto the sauce.

Then just after the pizza comes out of the oven I microplane parm on top. Parm seems to do better post-bake because it's more mild, and the microplane makes the shreds small enough that they melt and aren't visible.

I look forward to seeing more of your pies.  :pizza:
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