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So then a wet center is pretty standard? Does the soggy center dough come standard with that as well? I don't mind the moisture as much as the texture of the dough that the moisture causes if that makes sense. I doubt I will ever make it to Italy...

That's a genuine question not intending for that to sound like sarcasm, I just don't know.
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At Dawn it’s still 30 bucks, won’t get it for anything less here at Mile High
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Dough Clinic / Dough generator
« Last post by chillcoolcold on Yesterday at 09:23:57 PM »
Hi, what happened to the dough generator? I used to use it all the time.
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Don't get pizza in Italy if you don't like wet centers...
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Off-Topic Foods / Re: If you like pistachios.....
« Last post by HansB on Yesterday at 09:09:31 PM »
I too really enjoy pistachios. My Pistachio Macarons are by far my favorite. I use pistachio paste in the buttercream and a whole nut in the center.

This is the paste I use, I could eat it right out of the jar: https://www.amazon.com/gp/product/B0763T4QWS/?tag=pmak-20

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Okay, I need some outside opinions on this one. It seems to be the bane of alot of pizzas I am running into that is a really big turn off for me and that is excess moisture. I have my own (albeit still very much amateur) rubric that I try to adhere to and when I get a pizza that is super soggy in the middle I find it really detracts from the quality. I don't feel too far off base with this and would like some confirmation that a pizza in the photos below just have too much moisture to be considered top tier. Granted everyone's pizza preference is different... Let me know what you think? is this too much moisture? Mostly around the center left in the first photo it was a pool when i got it.

This was at A dopo Sourdough Pizza in Knoxville. A little hipstery vibe going in and were only open after 5pm. Outer crust was nice and light and the char was so good but the center of it was bleh imo.
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Off-Topic Foods / Re: If you like pistachios.....
« Last post by FoodSim on Yesterday at 08:51:07 PM »
Pistachio is my favorite nut, my second favorite flavor of pudding, and one of my favorite flavors overall.

My roommate in college had family regularly send bags of pistachios probably weighing 10 lbs or more, harvested from a local California farm operated by either his family or friends.

During my first semester, immediately preceding my Little Caesars tenure starting in the second, I worked in the cafeteria during breakfast, so I had the distinction of bringing back to the dorm room all the leftover bacon.

Between pistachios and bacon we had the snack front covered. With it being northern Wisconsin, all that fat was put to good use during the cold weather.
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Dough Clinic / Re: Grandma Pie (cold ferment) - how much yeast?
« Last post by TXCraig1 on Yesterday at 08:43:38 PM »
For 24 hours cold ferment, I like 0.55% IDY
For 48h, I use 0.25% IDY.
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Call your local foodservice distributors. Many will sell to anyone at the will call dock. That's how I get Caputo here.
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Shop Talk / Re: Simple and Cheap Pizza Oven for Starters?
« Last post by TXCraig1 on Yesterday at 08:40:28 PM »
Your home oven with a decent stone is probably as good as anything for that purpose.
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