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I see a an easy way to make a launch on You Tube with a length of cloth, using your existing peel. I will have to find the right cloth for it but will give it a try.  If it works, no sense in shelling out the bucks for a dedicated super peel.
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by Gianni5 on Today at 04:07:43 PM »
Plain cheese in the WFO
Home Ovens / Re: Little Black Egg
« Last post by MrP on Today at 03:57:31 PM »
Yup! Speaking from experience, it was a really fun project, and dont regret the time and money spent on it.  However, knowing what I know now I would just get a cheap Baking steel and save up for a real oven.  I moved on to an Uuni Pro ( now Ooni) after 3 years. Now after almost 4 years with the Pro, I am stepping up to a Gozney Dome.

Here is my BBE (Big Black Egg 22);:

Excellent Baking Steel deal:

1/4 x 16" x 16" Steel Plate, A36 Steel, 0.25" Thick https://www.amazon.com/dp/B081Z3FKQM/?tag=pmak-20
I have 2 - the WFO version used first with my Pizza party and now with my Fontana gas oven and thin one that I cut down to use with my Breville Pizziaola. After struggling with launching with both metal and wooden peels, then having a piece of parchment catch on fire in my kitchen while trying to launch into the Breville, I just gave up and bought them. I generally don't make any extra dough and usually am only making one pizza so if I have a failed launch I either have to try to save the mucked up pizza, go hungry, or find something else to eat; I haven't had a failed launch since I started using the super peels.
Neapolitan Style / Re: The Doughs of My Life
« Last post by Icelandr on Today at 03:24:19 PM »
Have to say, getting up this morning to check my dough for lunch today and looking at your post Arne caused a chill of regret . . . Nice timing Greg, you have to post next to THOSE!  Good Luck!

Very nice Arne!
New York Style / Re: Essen1's NY-style pizza project
« Last post by FrankiesPizza on Today at 03:08:31 PM »

That's what I thought. Hopefully one of the 'Scottsmen'  ;D will chime in.

Yesterday I treated my mother, who's a self-proclaimed pizza enthusiast, to a NY-style slice here in SF at Pizzeria Avellino. She travels frequently to NYC for business (Food industry) and has had authentic NY street & elite pizza a bazillion times. I've had slices from Avellino before and was very impressed. They rival my other NY-style spot, Marcello's. Anyway, she couldn't stop remarking how so very close Avellino comes to the real thing. I know from the owners that they all come from Brooklyn so I'm not surprised that the slices are great.

The crust was fantastic. The outer crust wasn't very large and puffy and the slice itself tapered off in thickness to maybe a couple of millimeters in the center, if not thinner. It was light, airy but crisp and foldable with a perfect cheese to sauce ratio. I took some pics with my mother's iPhone since I left mine in the car but the color of the cheese is off in those pics. It was not nearly as orange as it looks. Either way, the slices were dynamite, which prompted me to post a review on Yelp:


On my way home, my mother kept asking me what I think what makes Avellino's crust so great? My thoughts were a low hydration, maybe around 59%, some salt, very small amount of oil and some sugar, combined with perhaps an overnight cold-rise. Baked at 600F in a Baker's Pride. After thinking about their slices I had to put my thoughts into action and whipped up a batch for two dough balls at roughly 400gr each.

100% Flour
59% Water
.2% IDY
1.5% Sea Salt
.5% Oil
1% Sugar

Curious to see how it'll turn out tonight.

Pics from Avellino

When I worked in the city, I'd eat there all the time. I'd ask them lots of questions and got some pretty useful answers.
Cheese is Grande and they use "Mondako flour. Which is really good!. Had really good luck with it. You can pick it up at Chefs store in Santa Rosa.

General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by erickso1 on Today at 03:08:21 PM »
The recipe was from below.  My wife found it and I made it. 

In all honesty, I think its a really tasty alternative.  Carrot blends well with the fontina, and the slice has an overall lightness to it. Would definitely recommend as an alt to a tomato sauce based pie.  Leans to the sweeter side from carrots and onions, but not to sweet.

Cookbook Reviews / Re: Anthony Falco Pizza Czar
« Last post by Jon in Albany on Today at 02:59:24 PM »
I got lucky and had good slices at Upside on two different occasions. I wouldn't buy the book though as he does not seem to share much...
I bought two slices, was there with my wife and kids. We were just like, really? Didn't finish either slice. They're still open so, others must have had similar experiences as yours.
Cookbook Reviews / Re: Anthony Falco Pizza Czar
« Last post by HansB on Today at 02:58:00 PM »
With 20/20 hindsight, I think i have found most pizza books lacking. In terms of dough and dough management, I'd argue you are better off going through a thread like the post a pic of your pie, finding something you like and then trying to make it. Anyone posting there will happily give you the formula and process they used. One just has to dial it in for themselves. Book or forum thread, one still needs practice opening and launching. To me, the best part of going through a book is the topping combinations and variations on sauces. I'm happy with my red sauce, but there or some interesting takes on white sauces.

I wouldn't argue I knew more about dough than an author, but I regularly felt like I knew more about dough than what the author is presenting in the book. Right off the bat, if they are using cups of flour in the recipe with no weights, I'm out. But that's me and my craziness.

Exactly! Cups are as bad as a recipe that calls for one package of yeast! I saw two of his zoom presentations, he did not reveal any good info at all...
Yes, very thick. Usually, DS is around 3.5g per sq in, 220g/7.8 oz for a 9" pan.
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