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Off-Topic Foods / Re: Pasta YouTube Video - A new rabbit hole for me
« Last post by Jackitup on Today at 11:46:42 PM »
Forgot I took these pics awhile back! These were ramen-ish, my regular noodles I roll to around a 4/5 and are quite thick!!

https://www.pizzamaking.com/forum/index.php?topic=60415.msg667660#msg667660
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Sauce Ingredients / Re: Best Tomatoes (Stanislaus vs. Escalon)
« Last post by RHawthorne on Today at 11:35:33 PM »
I seriously thought 7/11 was the "go-to" for pizza shops?
I'm sure it's still very popular. Alta Cucina is a newer label, but I think it's caught on quite a bit. I would say it probably hasn't yet attained the same level of popularity as 7/11, but with so many new pizzerias opening up in the last ten years or so, it might be catching up.
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Shop Talk / Re: Back in the New York Groove
« Last post by RHawthorne on Today at 11:28:11 PM »

There's a lot of people that romanticize the old New York and the association with the mafia, so throwing around "ex-con" on a red sauce joint or pizzeria is the kind of publicity you can't buy. There's a certain narrative being painted here and it's not necessarily a bad thing. As the saying goes there's no such thing as bad publicity...
I'm not too sure AB would agree with that angle. But what's just as annoying is that, from what I can see at least, the man is almost never interviewed directly by anybody who writes articles about his enterprises. And he did express clearly right here on this thread that he was not happy that even PQ magazine wrote about him and didn't even bother contacting him for input on the article. Seriously- a magazine that's all about pizza and personalities and trends within that realm, couldn't be bothered to give him a call, and just rehashed old information again. I just don't get it.
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Shop Talk / Re: Back in the New York Groove
« Last post by RHawthorne on Today at 11:19:51 PM »
Never heard an Ole and Lena or Ole and Sven joke?!
Sorry, no. I'm totally out of the loop.
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Off-Topic Foods / Re: Italian Beef
« Last post by FeCheF on Today at 11:14:30 PM »
I will say, looking at your close up pics Craig, The cut looks a lot leaner then i thought. Definitely not chuck. I doubt its eye round. Maybe Sirloin Tip Roast. They probably cook it med rare, slice thin (cold) then quickly dunked into the au jus. At least thats my guess.
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I typically use purified water, probably from a croc infested swamp.  :D For the home baker, I don't believe it makes a huge difference, but consistency is always key, which is why I use the same bottled water more times than not.

Apparently modernist bread came to the conclusion that there were negligible differences among water sources when making pizza dough:
https://modernistcuisine.com/wp-content/uploads/2018/12/BREAD_Vol2_2-33_Make_FINAL_16_Errata.pdf
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Off-Topic Foods / Re: Pasta YouTube Video - A new rabbit hole for me
« Last post by Bill/SFNM on Today at 10:40:37 PM »
For me, fresh pasta has to be on the thicker side, rolled too thin and it loses it's bite and gets mushy. My mix has been a 60/40 blend of HG flour to semolina, eggs, salt, olive oil mixed to a dense play dough consistency and by friction of my food processor to 112. Then wrapped, rested overnight in fridge. Have not tried extrusion but it has got me thinking!!!
y

How do you roll out the sheets?
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Shop Talk / Re: Partnering with brewery
« Last post by waltertore on Today at 10:11:22 PM »
Yes it will be all our own kitchen space and equipment. The benefits to us are, as I see them, we aren't paying rent for the tap room square footage, all utilities are included, and rent is low. We currently only operate seasonally out of our trailers so I am hoping we can move all prep from our home to this new space. I am guessing it will add 2 shifts per day for new hires.

It sounds exciting. You probably know all this but I will share it.  Make sure you have qualified people find out if you have enough gas volume/electric, and costs of building out the space.  Check with fire dept/BOH to find out if there are any unknown things you might have to overcome.  Sometimes it is much cheaper to rent a place with an already restaurant set up and you don't have to deal with others. I would still want to see their financials-profit-loss statement/lease.  I would get a professional to help you set up lease for you that would ensure you are secure in the spot. 
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Neapolitan Style / Re: Jerry's Bollore Pizza
« Last post by halfprice on Today at 10:04:45 PM »
Made some dough 2 weeks ago, 24 hr poolish then 24 hr cf bulk at 70% hydration.   Split the dough into 2 before bulk ferment and put half in the freezer.  Cooked the other half next day

Never used frozen dough before at least I dont remember doing  it. Took it out of the freezer Saturday night put in fridge to defrost. Plan was to cook it Monday but got to busy. So cooked it today.   

I was very surprised how well it they came out.  Had about 200 grams of left over dough so I made a calzone with pepperoni, sausage, and cheese.   Came out really good but next time I might add a little sauce in it

Jerry

Ps.  I need to kearn how to take better pics
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Shop Talk / Re: Partnering with brewery
« Last post by hot paddle pizza on Today at 09:56:50 PM »
Yes it will be all our own kitchen space and equipment. The benefits to us are, as I see them, we aren't paying rent for the tap room square footage, all utilities are included, and rent is low. We currently only operate seasonally out of our trailers so I am hoping we can move all prep from our home to this new space. I am guessing it will add 2 shifts per day for new hires.
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