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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by aSliceofHeaven on Yesterday at 11:54:16 PM »
This weekend's experiment..  I was trying a dough recipe that involved using a biga..  The final dough hydration was 66%..  I made a fresh basil/mozz (left), a NYC style (middle), and for lack of a better name on the (right) a "Swirl top"... "Jersey Shore"...  "Grotto'esque"..  LOL..  The pizza on the right which is my favorite style has a sweeter sauce and Land O'lakes mild cheddar..

Do you mind sharing the recipe for the sweet sauce?
Neapolitan Style / Re: Mini Trip Report - Naples & Pizza Class
« Last post by DoouBall on Yesterday at 11:53:56 PM »
Sounds like a very practical workflow for a pizzeria. Thanks for sharing!
Dough Clinic / Re: Dough breaks apart when balling
« Last post by Yael on Yesterday at 10:55:36 PM »
IME, if the surface tears, stop at once..  Next time knead/fold/handle less.

I've only had this happen with high hydration dough, don't know if a lower hydration dough can take more manipulation.

What was explained to me is that when the gluten web tears the water making the bond between the two proteins gets released, that why it gets wetter.  It's probably not just the surface but the entire dough, so if you persist you risk your entire dough disintegrating.

Edit: To answer your question I don't know, but I think the only way to save it is to just leave it alone, any more manipulation will only increase the problem.

Off-Topic Foods / Re: It's Hatch Chili Season!
« Last post by FeCheF on Yesterday at 10:53:30 PM »
The king of all nachos. Serve with pickled jalapenos and some TB Diablo sauce. Or better yet, get a Burrito Supreme, open it up, and use the filling as a dip  ;D

Not sure if this is a joke, but Chipotle nacho's are way better then TB.
Neapolitan Style / Re: My trip to Naples and back
« Last post by DoouBall on Yesterday at 10:19:35 PM »
Launching the pizza in the little oven is very tricky indeed and has frustrated me very often to the point where i'd love to smack it with the iron peel (realizing the expense i can keep myself from doing so). I've noticed that cutting back on the ingredients and keeping them as dry as you can helps slide the pizza off the peel.

Consider a Palamajella or Palabarella. Both are designed for easy peel work specifically for P134H or HA
Off-Topic Foods / Re: Xi'an famous hand ripped noodles (biang biang noodles)
« Last post by Rolls on Yesterday at 09:59:57 PM »
Looks really good Hans.  Bonus points for the dinnerware!

Detroit Style / Re: Detroit Style - My way
« Last post by HansB on Yesterday at 09:32:58 PM »
Par-baked some gluten free crust today. Mild white cheddar around the edge really kept the dough from pulling away from the pan.

Baked at 550 for 6 minutes. Two were baked in PSTK and two in steel, no real difference.
bravo Hans!
Off-Topic Foods / Re: Xi'an famous hand ripped noodles (biang biang noodles)
« Last post by HansB on Yesterday at 09:20:40 PM »
I finally made some Biang-Biang noodles today. This was the Hot Oil Seared recipe on P. 58

Other than more practice needed to get the noodles thinner I'm happy with the them, the sauce was excellent.

Next will be N1.

Dough Clinic / Re: Cold Fermentation vs Room Temp
« Last post by QwertyJuan on Yesterday at 09:09:23 PM »

Thank you for your excellent post. I think this point about hydration is not acknowledged or discussed often enough when considering or choosing the amount of IDY to be used.

It's completely relevant. My dough will definately raise faster when I'm using a higher hydration. And conversely, slower when I am using a lower hydration. Yet, you never see much mention of it.
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