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Off-Topic Foods / Re: Today's Bread
« Last post by HansB on Yesterday at 09:49:27 PM »
Breadtopia has good wheat berries, I think you'd like fresh milled.
New York Style / Re: NY/NH style pies in the Carbon oven
« Last post by Jackie Tran on Yesterday at 09:24:01 PM »
Wanted to share a thought in case anyone was wondering.   I don't always make consistently great pizza.  And here's why.   When you test and change up a variable or two, you get a different pizza.   Be it the type of flour, hydration, the mixing times, S&Fs, the fermentation times and/or temps, extent of fermentation (Bulk and ball), bake times and temps, dough opening technique, the amount of toppings use relative to the dough, and a whole host of other factors.   Because I'm often testing and retesting all of these variables to try and increase my understanding of what's happening, my pies are often not consistent or consistently great.   Despite that, I will often post the pretty and not so pretty pies.  This is why it's nearly impossible for another member to replicate another's pies.   Without purpose and understanding, it's 99% unlikely you can replicate another person's work.    Here's an example of this for tonight's bake.   Same dough, same pizza maker, same oven.   Different dough opening technique, different top heat and thus different baking times, and very much different pies.   So it drives me a bit nutty when ppl ask for a recipe, make it one time and tell me that it didn't work out.  9/10 times I never even hear back from members and that's ok too. 9/10 times ppl won't follow a method verbatim.   It's human nature not to.  Hell even I don't do that. 
New York Style / Re: Looking for Mama's Too house slice dough recipe
« Last post by Jon in Albany on Yesterday at 08:37:20 PM »
I think they just got a pizza master oven too.
Off-Topic Foods / Re: Today's Bread
« Last post by norcoscia on Yesterday at 08:28:30 PM »
The next step is to get a Mockmill for fresh milled wheat!

My wife got me this two years ago for my birthday (and a 40 mesh sifter) but I donít think I ever used / tried them - my bad  :-D
New York Style / Re: Looking for Mama's Too house slice dough recipe
« Last post by wb54885 on Yesterday at 08:19:35 PM »
Scott, was/is it bromated AT or nah?
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by HansB on Yesterday at 08:04:04 PM »
GF DS for her and a thin for me.

Off-Topic Foods / Re: Today's Bread
« Last post by HansB on Yesterday at 08:01:46 PM »
Just got these out of the mailbox - they are in my bread queue.

From a WA State farm/miller.


The next step is to get a Mockmill for fresh milled wheat!
Shop Talk / Re: pizza shop question
« Last post by Yael on Yesterday at 07:59:51 PM »
you are asking very open ended questions....imo
What is your vision? if you take a time to put it down then people would shred it based on their thought process.
when i said vision meaning every which way, do you see making 150 pizzas/day,  do you see yourself open from 11am thru 9 pm 6 days or 7 days.
pizza you have in mind to sell to customer, what price would you willing to pay for it if you have to buy it. etc. etc.

Kind of agree with that.

Being in China, my "mission" is to make a better pizza for Chinese people. That's to say:
1/ if the average pizza is 5$ with those ingredients, mine will likely be 6-7$ with my ingredients;
2/ you might have to do the math on this one (how many pizza do I need to sell to make money, instead of "will I make money if I sell 10 pies/day? 50? 200?")
3/ For you, the less the better; for your customers, the more the better  ;D (I used to make 7/7 and that's way too much, I should have thought about my mental health  :-D)
4/ I know delivery is a PITA but with all this covid thing that may be a smart thing to do? Specially if shops around don't do it. This needs to be thought thoroughly.
5/ I'm not sure I understand the question correctly, does that roughly mean "how many employees do I need" ? For this one, I'd refer to #2.

I didn't give you specific answers, but you need to refine the project first. Good luck, keep us posted!
Chickie and Petsís Crab Fries had a longer line today

How do you compare a line in front of a place with no seating to one with seating for over 200 people?
Dough Clinic / Re: Need help with making frozen pizza
« Last post by Yael on Yesterday at 07:35:59 PM »
Hi, another idea:

I prefer to freeze a parbaked crust, because when freezing dough balls you still have to wait for the whole fermentation, that would be CF (24-48H) + proofing at RTF... A little bit complicated when you're in front of your stove, don't know what to make and suddenly think "pizza!".

Here's how I proceed: depending on the oven used, I add sauce, then parbake until just before the rim starts to color. Just as simple as that. If I don't want to add sauce (or I don't have anymore), I just parbake the crust alone.
Member HansB shared his frozen pizza once, they looked veeeery nice  ;D (if he sees this board maybe he'll be able to show you the link of the thread). He was adding the toppings before freezing, like "real" frozen pizza!
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