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Call your local health department if you want to be paid. Licenses and health codes need to be followed.
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Thank you for sharing
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Sicilian Style / Re: 12"x12" Cold rolled steel pans
« Last post by [email protected] on Today at 01:09:35 AM »
I just saw the order and didn't realize it was you - all these aliases that are on forums.......  Ignore my email.   Thanks for sharing our pans and for the idea in the signature!  Will do on the instructions and mail them tomorrow.

Haha, no worries. Thanks, Walt. Appreciate it.
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Sicilian Style / Re: 12"x12" Cold rolled steel pans
« Last post by waltertore on Today at 01:00:46 AM »
Hey Walter,

Just ordered a few more pans. A couple are for gifts so if possible a couple extra instruction sheets would be awesome. And just a thought... not sure if possible, but a direct link to purchase "BuyPansHere!" in your signature might be helpful for folks looking to order.

Cheers!

I just saw the order and didn't realize it was you - all these aliases that are on forums.......  Ignore my email.   Thanks for sharing our pans and for the idea in the signature!  Will do on the instructions and mail them tomorrow. 
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Off-Topic Foods / Re: The mysteries of Fried Chicken
« Last post by Jackie Tran on Today at 12:28:57 AM »
I still use my Gustavson Grill for all kinds of cooking projects too! The burner is a breast. Never thought about fried chicken on it however, brilliant!!!

It makes a great NY or hybrid pie too.   I have also been using the cast iron plate to do smash burgers lately. 
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This is perfect advice!  The only thing I would add is that its not just sourdough that would allow you to let them come to room temp for 3-5 hours before baking.   That would work just the same with commercial yeast.  With both sourdough and commercial yeast its all about how much yeast you use. The suggestion to try it first a few times is the best advice here... there are too many variables here caused not only by your temps in cooler, but your mixing temps etc. for someone to quote you on the perfect yeast amount to nail this.  You have to just try it and see.

For the SD pizza dough reaching room temp in 3-5 hours seems like an eternity to me - can someone please elaborate why this is recommended?? Normally when I bake my SD boule (900g), I wait until my oven + dutch oven are preheated to 400F then I take the dough out of the fridge, score, and immediately place it in the dutch oven. There is 0 wait time needed to reach room temperature when I make a SD boule. Of course I am comparing two different things - SD boule to SD pizza dough - which I have never had experience before (the latter) so it makes me scratch my head. Secondly, if I pre-divide the pizza dough into 15 balls @ 180-200g each in the morning before I leave, saran wrap and place them inside a cooler, wouldn't that dramatically lessen the time needed for the dough to reach room temp? I imagine I could maybe take out one ball every 5 minutes making it a total of 75-90 minutes to do all 15 balls in succession.

Aside from all the experimenting, is there anything I should do / try / avoid to increase my chances of success? Should I just opt for a different type of crust to somehow this easier or am I going to run into the same trouble no matter what kind of pizza I attempt? I figured with a high heat oven @ 900F I might as well go for the goal and make use of the oven. But if that means potentially disappointing and starving 10-12 people I might need to change strategies. Thoughts?
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Detroit Style / Re: Red November's Detroit Style - Servius
« Last post by FoodSim on Today at 12:20:41 AM »
red.november,

Beautiful Detroit pizza!  :chef:

Norma

Thank you, Norma.
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Detroit Style / Re: Red November's Detroit Style - Servius
« Last post by FoodSim on Today at 12:19:40 AM »
Thank You for the write up. Information here is in the top 5 of any post explaining pizza making details. I can't wait to try this recipe.

I try to include as much relevant information as I would like to see in a dough formula or pizza recipe. I have also been on the forum long enough to have some idea of what people will ask me if I didn't include it in my initial post(s).

I look forward to your evaluation.
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Sicilian Style / Re: 12"x12" Cold rolled steel pans
« Last post by [email protected] on Today at 12:03:00 AM »
Hey Walter,

Just ordered a few more pans. A couple are for gifts so if possible a couple extra instruction sheets would be awesome. And just a thought... not sure if possible, but a direct link to purchase "BuyPansHere!" in your signature might be helpful for folks looking to order.

Cheers!
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Off-Topic Foods / Re: Today's Bread
« Last post by [email protected] on Yesterday at 11:45:04 PM »
Dean,  how long have you had them?  I bought a few that seem like they are similar construction, an inner lining and some waterproof cover - much better heat resistance than the fabric ones with the silicone lines on the outside, but I found over time that the inner lining started to pull away, so it got hard to get your hand in them ( meaning the lining on the fingers would get inverted when you took out your hand ).  I contacted the manufacturer and that said that that was a common complaint, and they don't make that style anymore.

Had them since February and use them a fair bit. Lining in my pair is just kind of fuzzy, but doesn't feel like anything that I could "pull out" other than the little fuzzies that get caught in the cracks and snags of my beat up paws. $20 at the moment... pretty sure we paid more. Edit:  Checked. Was $23 in Feb, so $20 now considering the rate of inflation, not a bad deal.

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