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11
Chicago Style / Re: how do you reheat your deep dish?
« Last post by Garvey on Yesterday at 08:26:34 PM »
Electric frypan on low, like 200. Cover very loosely. Be patient, and you will be rewarded.

Been doing this for decades.  And Serious Eats later confirmed the science behind it.
https://www.seriouseats.com/best-way-to-reheat-pizza-science-griddle-method-how-to-reheat-a-slice-of-pizza
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New York Style / Re: Gumbawill's N.Y. style sourdough saga 2019
« Last post by hammettjr on Yesterday at 08:20:07 PM »
Nice Will. Remind me, what's the weight of the dough you use for 18" pies?

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Anyone have the IM-5S HH? Is it really necessary for high hydration? I would think the normal version could get it done.

https://pleasanthillgrain.com/famag-high-hydration-grilletta-spiral-dough-mixer

Thoughts?
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Off-Topic Foods / Re: New waffle maker flex
« Last post by Quebert on Yesterday at 08:01:12 PM »
If you maintain a sourdough culture, waffles leavened with leftover starter are a revelation.


YES, thanks for reminds me. When I made SD last year for pizza dough I tried pancakes and waffles and both were super.  I wonder what SD + the Golden Malted would be like.  I need to try that for sure.
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Off-Topic Foods / Re: Bought a Ninja Creami
« Last post by Pizza_Not_War on Yesterday at 07:37:58 PM »
I looked at it briefly and then remembered I don't eat ice cream anymore. Looks like fun, enjoy it!
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Off-Topic Foods / Re: New waffle maker flex
« Last post by Bill/SFNM on Yesterday at 07:36:52 PM »
If you maintain a sourdough culture, waffles leavened with leftover starter are a revelation.
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Pizza Ovens / Re: Help me pick a new oven
« Last post by Bill/SFNM on Yesterday at 07:34:01 PM »
Bill, just curious if you're ever tried the Roccbox, and how do you feel the Carbon Oven compares to Roccbox? Thanks!

No, Alex. The Carbon is the only small, propane oven I have ever used. Hit up the @thezaman. Larry has tried almost every oven. And Chau (@Jackie Tran) has worked with several also.
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Off-Topic Foods / Bought a Ninja Creami
« Last post by Quebert on Yesterday at 07:18:56 PM »
Had a 30% Kohls's, plus a $10 off, plus a $15 off, and $20 Kohls's cash. This was the only ice cream maker Kohls had in the store.  I bought it so a 6 year old who's addicted to ice cream can learn how to make it at home.

You make the base and put it in the freezer for 24 hours, then it takes a couple of minutes for the machine to turn it into ice cream.  The Cuisinart I was looking at, you freeze the empty container for a day before you start. So they both work out to take the same time. It comes with 3 pint containers.  None of the recipes in the included book require you to heat the milk or do anything fancy. She measured everything out and mixed it.  Then we put it in the freezer for a few days. About 90 seconds in ice cream mode then maybe a minute with mix in mode (mini chocolate chips + cookie dough) and it was done. Came out really good, I was impressed at how creamy it was. It also makes Gelato and Sorbet and has a mix-in mode for adding chunks of stuff.  It was almost the consistency of a Blizzard, very soft and melted fairly quick. She absolutely loved it, the only part she doesn't like is having to wait 24 hours after making the base lol.  Also it only makes a pint, but comes with 3 containers and you can buy more for $10 each. For people like me who don't ice cream often at all, but when we do we go all out. It only being a pint's a plus because I will undoubtedly eat the entire thing in 1 sitting.

I'm unsure how it works, it looks like some type of blender-y thing. I was wondering if when you put it back in the freezer after making it if it would turn into ice or something. But the texture a day later's still like a good ice cream.  I'll probably look up a Gelato recipe so I can make something to go with the pizzas I'm making tomorrow. Also, open a can of pineapple and pour everything in a container and freeze it for a day and BOOM it makes sorbet, doesn't get any easier than that.
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Another attempt at making this pizza as easy as I can for the home baker.

flour    100
water     50
salt         2.5
sugar      2
oil           4
yeast       .75

I've upped the hydration from 34% (restaurant setting) to 50%.  This eases the lamination immensely.  I've also changed the procedure for mixing the dough, the main change is using hot tap water.

For this experiment, I am making a 24 ounce piece of dough.  This day, my tap water is 153 degrees.  I add 7.5 ounces of 153 degree water to my KA bowl, and then add 15.1 ounces of flour, .4 ounces of salt,
.3 ounces of sugar, .6 ounces of oil (I add the oil now as this dough won't mix long enough to incorporate the oil if added later).  I turn on the mixer for about 30 seconds to gather the ingredients, and then add .10 ounce of yeast to the dough (this way the yeast won't get too hot).

This dough mixed 2 minutes 25 seconds on speed 1.  (Picture below)   Mixing is all done

Divided the doughs into 4 six ounce dough balls, rounded and placed in a freezer bag (the dough was 95 degrees).  Let the dough set at room temperature for 45 minutes.
After 45 minutes, I sheeted each of the dough balls into a very thin disk (very, very easy at this hydration and temperature).  This took all of 60 seconds.

I then stacked the 4 sheets on top of each other and rolled a nice thin sheet.  Again this is simple at this hydration.

I then cut out 4 skins, stack them between parchment, place in a freezer bag and place in freezer

John
Hi John.  What kind of flour do you recommend?
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I actually used my Atlas pasta roller to sheet the dough.  Went to setting '6'.  stacked them, then used a rolling pin to shape into a rectangle.....
Hi.  Did you used the same pasta roller setting '6' for both your 4 dough sheets and your final laminated dough or were the 4 dough sheets rolled thinner than for the final laminated sheet?  I've made pasta roller sheets for thin pizza crusts but haven't yet attempted laminating them.
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