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Pizza Cheese / Re: Mozzarella Types--Any experience?
« Last post by Dasnyde4 on Today at 04:29:09 PM »
Thanks.  Wish there was a 50 50 mix to try but unfortunately there isn't.  Have to commit to a full card which is not only expensive, but a ton of cheese haha
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Detroit Style / Re: Detroit Style - My way
« Last post by nikolausp on Today at 03:01:53 PM »
That was my recommendation to Post #229. His oven does not have bottom only baking, only warming.

Exactly.  that's why I said :  "I likely just misunderstood, based on the post you were replying to at the time, it seems."
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Off-Topic Foods / Re: Today's Bread
« Last post by politon on Today at 02:13:34 PM »
Three day cold fermented pizza dough formula, .21% IDY. Pizza is not bread? Hmmm.....
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Off-Topic Foods / Re: Today's Bread
« Last post by Hanglow on Today at 01:25:37 PM »
Semola tangzhong with milk, cheap aldi white bread flour and some sifted granary flour, with an overnight prove. Used IDY.
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Dough Ingredients / Re: Diastatic Malt--The Pizza Bible
« Last post by GPalmer on Today at 01:21:24 PM »
 So, it seems that a few years have passed since this topic was hot. I am curious how DMP users feelings and use has evolved over time. Do you still use it and feel good about its usage? I posted to the original thread since I think it's worthwhile to see how thoughts have evolved over time.
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FWIW, I use my Sunmix for egg pasta (durum/grano duro) too.

I only make about 500g at a time.  It does take most of the work out of the process, but I always have to finish with some hand kneading.
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Home Ovens / Re: Group order Effeuno ovens shipped to NorthEast?
« Last post by amolapizza on Today at 01:06:14 PM »
Of course!  I should have remembered that.  I saw the other day that they sell the 500C version with biscotto and that they should have stock coming in February.
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General Pizza Making / Re: Dough Ball Shaping for First Rise
« Last post by RHawthorne on Today at 01:02:14 PM »
Yes, thanks.
So no balling up dough at all, allowing the round receptacle to create the shape? Love that!

When I first found this forum, I went full out and made the MBE, and my first pizza dough for a party. I portioned my extremely fermented RT dough by weight into 27 baggies and twisted them tightly shut.  Then I kept them in a cooler for transport before the bake.  My friend had worked at a pizza shop, and she assured me the dough was as easy to work with as what she was familiar with.
I started "learning" to do things differently after that, but I didn't realize the very simple lesson to be had.
I may never ball up another pizza dough again!
I wouldn't say I don't ball it up; I just don't worry about shaping the dough 'portions' (I'll use that word) right after kneading. I knead, cut the dough into separate portions, let the portions rise, and only shape them into balls when I'm ready to put them into the refrigerator for the final leg of the process, because I know they won't rise much any more after that. I haven't always done it this way. I was doing all CF for a while, but lately I've been doing more of the process in a closet that stays at around 58 degrees in the winter. I've just come to think that it makes more sense to let the dough portions do what they're going to do naturally, without prematurely forming them into shapes that they'll lose anyway.
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General Pizza Making / Re: Diary of a Pie Boy
« Last post by Jersey Pie Boy on Today at 12:41:02 PM »
Thanks Risa, Bob!
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Off-Topic Foods / Re: Smoking a brisket question
« Last post by jenea on Today at 12:20:33 PM »
how big was your brisket? I usually do 12-16 pounders. at 225 they can take a long time, as long as 12 hours. I have had them stall for 3-5 hours depending on outside temp and if you went from fridge to smoker or gave it some room time sitting before cooking. if you do use the texas crutch, wrapping, then it can shorten the stall, but I would wait as long as possible before wrapping. I found 250 to be the ideal temp for my smoker, a webber smokey mountain. dont go any higher than 275 unless you are going to go with a high heat brisket cook, which works well. still, stay with low and slow. check out the webber smoker forum for great smoking tips.

https://tvwbb.com/forums/barbecuing.69/

john
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