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1
Off-Topic Foods / Re: Chocolate Chip Cookies.
« Last post by FeCheF on Today at 11:00:07 PM »
Looks great. I hate chocolate cookies that cool down. I will only eat them while the chocolate chunks are still gooey. I only buy the nestle tollhouse packagre and bake what me and the wife and kid will eat that day. the rest goes in the fridge for another day.
2
Pizza Ovens / Re: Zio Ciro Avanzini Gas Burner Wind Draft/Gust
« Last post by ilya_n on Today at 10:16:41 PM »
Wow! You donít waste any time!!
Looks fantastic!! Excellent job!

Thank you. We had two amazing days in Jersey around 55-60 so didnít want to pass on those lol
Hopefully itíll work as expected as wellÖ
3
Off-Topic Foods / Re: Chocolate Chip Cookies.
« Last post by Pizzaman106 on Today at 10:08:29 PM »
Looks and sounds good! Below is a link to my favorite cookies. A few people posted their recipes in that thread too.

https://www.pizzamaking.com/forum/index.php?topic=56755.msg572750#msg572750

I gotta give those a try!
4
Dough Clinic / Re: Fresh Yeast lifespan
« Last post by Pete-zza on Today at 10:03:54 PM »
I've been working on NY style pizza doughs using fresh yeast instead of IDY...

My brick of fresh bakers yeast was purchased 10/29 and has been in the fridge wrapped in plastic wrap since then.

Do you think the yeast is still good to use?

Appreciate any help, thanks.
SmokeDawg69,

See Reply 2 at https://www.pizzamaking.com/forum/index.php?topic=57983.msg581752#msg581752, and

Reply 21 at https://www.pizzamaking.com/forum/index.php?topic=14060.msg143223;topicseen#msg143223

Peter
5
Dough Clinic / Fresh Yeast lifespan
« Last post by SmokeDawg69 on Today at 09:50:54 PM »
I've been working on NY style pizza doughs using fresh yeast instead of IDY...

My brick of fresh bakers yeast was purchased 10/29 and has been in the fridge wrapped in plastic wrap since then.

Do you think the yeast is still good to use?

Appreciate any help, thanks.
6
Detroit Style / Re: Detroit Style - My way
« Last post by wilson502 on Today at 09:42:46 PM »
HI, the steel plate for ooni sounds interesting, can you give a little more info on how you cooked you pizza?  Thank you!

In regards to the cook, I preheated it on high for about 25-30 minutes, turned it down to the "secret" low setting before putting the pizza in. I put the pan in for 6 minutes just past the opening (dont want the pan too close to the flames). Turned it 180 degrees and left it in there for another 7 minutes. Turned off the gas around the 13 minute mark, and let it sit in the back of the oven for an additional 2 minutes to give extra crisp to the bottom. Ended up being about 15 minutes total cook time.
7
Off-Topic Foods / Re: Sweets and Desserts
« Last post by sodface on Today at 09:38:19 PM »
I was searching around a bit prior to this year's bake off and came across a post by a gal who said in culinary school they teach a 1:2:3 ratio for pastry.

Just wanted to add this quote from Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman:

Quote
The pie dough ratio is fairly standard: 3 : 2 : 1 (3 parts flour, 2 parts fat, and 1 part water) and itís often referred to as 3-2-1 Pie Dough. Itís a great ratio because itís so versatile. Itís also possible to make a really bad pie dough using this ratio if you donít know the properties of pie dough and the fact that the gentler you are with it, the more tender it will be. But the ratio itself is bedrock.

And also, a rookie mistake on my part referring to it above as 1:2:3 instead of 3:2:1

Quote
All ratios are listed in the order that the ingredients are combined. That is, a 3-2-1 pie dough means that flour is the first ingredient, fat is added to the flour and mixed in, then water is added.
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Off-Topic Foods / Re: Sweets and Desserts
« Last post by halfprice on Today at 09:34:54 PM »
Marbled Nutella cheesecake. Can't wait to eat this

Jerry
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Scott - do you have a feeling for the % of pizzerias in/around NYC that ferment for (i) more than a couple hours, and (ii) 24h+?

Most pizzerias in major cities dont have the walk in space to ferment for a long time unless they are not that busy, and typically those pizzerias dont make it.  Urban pizzerias dont usually have the possibility of having a walk in out back in a parking lot, so if they are inside they are taking up valuable space that could be used for seating or they are in the basement where there is a need for prep space. 

From what I have seen most are doing over night ferments... mix one day use the next, but of course there are also a lot of same day spots as well.   The over night thing seems to be the late 80's rays pizza "recipe" and that has made its way to a lot of places.  48 hours plus is rare and I think thats mainly because of real estate prices.  I dont think anyone is going past 48 unless they have a very unusual building.
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Off-Topic Foods / Re: Chocolate Chip Cookies.
« Last post by hammettjr on Today at 09:20:20 PM »
Looks and sounds good! Below is a link to my favorite cookies. A few people posted their recipes in that thread too.

https://www.pizzamaking.com/forum/index.php?topic=56755.msg572750#msg572750

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