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1
Pizza Ovens / Re: Consolidated Halo Topic
« Last post by DirtFish on Today at 06:56:21 PM »
Bill,

I'm sorry, I forgot to include temps in my first reply...

Baking temps were 780 - 800F.
Essen1,
How long of a pre heat on high does it take for you to get your stone to 780-800?
Thanks!
2
Pizza Toppings / Re: Kale as a pizza topping??
« Last post by Pizza_Not_War on Today at 06:55:07 PM »
It works for me, but not a first choice topping.
3
American Style / Quad Cities dough recipes
« Last post by Timpanogos Slim on Today at 06:51:32 PM »
Gonna start by saying I've never been there, never had it. I just think it's an interesting idea.

As I understand it, the dough is in fact sweetened. It's generally agreed that it is sweetened with "malt" which I tend to interpret as malt syrup or malt extract (same thing) rather than malt flour.

Since I also have some experience in home brewing, I'm aware that "diastatic" malt flour means that its ground malted grain, probably barley, that has enough amylase enzyme in it to self-convert the starches to sugars. In fact, malted barley typically has enough alpha and beta amylase to convert a lot more than its own starch, though the limits of adjunct grist escape me at the moment. Since the enzymes would be destroyed by the heat produced by some milling practices, I presume the diastatic stuff has to be milled cold.

Malt extract or malt syrup is what you get as a result of that conversion. You can get malt extract in liquid (consistency like honey) or dry form. Dry sounds at first like it is easier to handle but it is crazy hygroscopic and the dry form is very sticky and annoying to work with in its own right. I would personally rather pour liquid malt extract from a jug than scoop dry malt extract from a bag or container, having experienced both. Unfortunately, LME for homebrewing is generally sold in large, non-reclosable plastic-and-foil bags. So it goes. but I do have a small jug of LME labeled "malt syrup".

Now that we have that out of the way, this makes misc recipes for quad cities pizza dough that specify non-diastatic malt flour sort of suspect.

From what I've found, that chiefly leads me to the recipe published by PMQ a few years ago here: https://www.pmq.com/the-pizza-kitchen-quad-cities-style-pizza/

Quote
25 lbs. high-gluten flour
11.75 lbs. water (cold as possible without using ice)
6.3g instant dry yeast (activated in warm water)
56g malt syrup (non-diastatic)
71g sea salt
50g sugar

As we have established, "diastatic malt syrup" would be a nonsense ingredient, so i don't know why they specified non-diastatic.

When you do the math on this it comes out to 47% hydration. Which seems a bit low to me.

And then there's the recipe that the washington post published in 2016 here: https://www.washingtonpost.com/recipes/quad-cities-style-pizza/15158/

Quote
4 ounces (1/2 cup) warm water
1/4 teaspoon instant yeast, preferably SAF brand
6 tablespoons (3 ounces) malt syrup (see headnote)
4 1/2 cups (18 ounces) bread flour, or more as needed
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dried oregano
2 teaspoons sweet paprika
2/3 cup (5 1/3 ounces) ice water

Super weird how water is listed twice, but it still comes out to about 47%. And they included what looks like sauce seasonings in there too. Very weird. As though someone conflated a bunch of hand-written notes.

The yeast quantity on both of these is pretty low too. A quarter teaspoon vs. half a kilo of flour? Gonna be a slow rise maybe.

So I'm interested if anyone here has some experience with the quad cities style or can comment on the hydration and yeast quantity looking pretty strange in both of these.
4
Pizza News / Re: Domino's Closes All of its Store in Italy
« Last post by kori on Today at 06:48:57 PM »
I wouldn't even have imagined Domino's even existed in Italy.
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Pizza Toppings / Re: Kale as a pizza topping??
« Last post by jsaras on Today at 06:48:46 PM »
I refer to it under it's original name, "garnish".
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While conceptually changing from NG to propane is trivial, getting to the orifice in a Dome might turn out to be considerably more difficult than you think. It looks to be buried in the bottom and I don't know if there is a way to get inside the bottom.
7
Pizza Toppings / Kale as a pizza topping??
« Last post by adamr06 on Today at 06:42:27 PM »
I have NEVER seen kale on pizza before. No pizzeria in my home town in NY had kale even as a topping option. But here in LA, Prime Pizza, the NY style pizzeria known for its connection to Frank Pinello, and recently scoring an 8.1 from Dave Portnoy, has a sausage and kale pizza on their menu. While the rest of the ingredients sound delicious, as far as the KALE is concerned, for me it's a hard pass.

So, kale on pizza? What do you guys think?

8
Pizza News / Domino's Closes All of its Store in Italy
« Last post by Pete-zza on Today at 06:39:47 PM »
It appears that Domino's had a difficult time competing with Italians in the pizza realm.

https://www.pmq.com/dominos-in-italy/

Peter
9
Starters/Sponges / Podcast on Dourdough
« Last post by Pete-zza on Today at 06:29:16 PM »
Today I listened to a very interesting and informative podcast featuring the librarian (Karl De Smedt) of 137 unique sourdoughs from all around the world. The podcast can be found in the following article:

https://www.bakingbusiness.com/articles/56985-karl-de-smedt-believes-sourdough-is-the-future-of-the-baking-industry

Interestingly, sourdoughs became very popular during the pandemic since people spent a lot of time in their homes and, in many cases, commercial yeasts were rationed in markets.

Peter
10
Pizza Ovens / Re: Pellet ovens - softwood VS hardwood pellets
« Last post by Timpanogos Slim on Today at 06:11:37 PM »
Though you'd hope that it's set up for a gasifying / secondary burn, you don't really want the products of the resins in your food.

I didn't see whether you are in the US or what region before i hit reply - as a pellet grill guy my advice is to check the dealer locator at bbqlumberjack.com to see if there is somewhere near you that sells Lumberjack bbq pellets and pick up a bag of their 100% oak. The 20lb bag is sold at $10 several places near me, and I've not seen it advertised higher than $13. And these are premium grade pellets - they are just a smaller operation without major distribution deals.

Also check craigslist / fb marketplace / etc -- there are a large number of pellet smoker enthusiasts who buy the stuff by the pallet and sell out of their own sheds.

I specifically don't recommend Traeger pellets. They are among the worst available.

Most other brands are fine.
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