A D V E R T I S E M E N T


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Sounds like an upsetting day!
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General Pizza Making / Post a Pic of Your Pie - Daily Update
« Last post by nickyr on Today at 01:31:40 AM »
Very well done Bellucci sicilian, eggplant bar style with some pan sticking issues, and New York style
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by RHawthorne on Today at 01:07:44 AM »
I did several things that I don't usually do making this Al Taglio pizza.  20% biga, 48 hours CF, GM AP flour.  The end result was good, but it's not going to convert me from my usual extended direct RT fermentations.
So what's new here? The biga method? I've been considering doing some preferment experiments for a while myself, but my direct fermentation efforts are usually very satisfying, so I just never get around to it. I often do a 2 stage fermentation with a delayed addition of one ingredient or another (usually salt), but that's just for an hour when I do. I always question how much difference a preferment can really make, when I always conduct at least a 48 hour fermentation anyway. Sounds like maybe you think somewhat along the same lines I do.
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New York Style / Re: Matt's NY Pizza, by HammettJr
« Last post by foreplease on Today at 01:03:32 AM »
Nice, Matt, congratulations! May have to change the name of your thread to Matt’s Pizza Corner.  ;D
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Sauce Ingredients / Cento Italian Kitchen Crushed Tomatoes - Product of Italy
« Last post by jsaras on Yesterday at 11:47:17 PM »
I purchased a 3-pack at the Costco in Simi Valley.  The price was under $3/can, so I figured they were worth trying.  The consistency was very thick, almost like tomato paste and it sort of tasted like tomato paste.  I added 3.5 grams of salt, which made it worse, and then I added some sugar (which I never do), and it didn't help it either.  I know that tastes and expectations vary, but I suggest using some other tomato product.
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by jsaras on Yesterday at 11:29:46 PM »
I did several things that I don't usually do making this Al Taglio pizza.  20% biga, 48 hours CF, GM AP flour.  The end result was good, but it's not going to convert me from my usual extended direct RT fermentations. 
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by tntpizzasd on Yesterday at 11:18:04 PM »
Test pies for pizzeria we are opening soon. Corn pie with kalamata, roasted tomato, jalapeño cilantro sauce, and ricotta. Other one is bacon, date, ricotta, burrata, balsamic reduction + habanero honey.
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Deck ovens cook Detroit style well, and give you the opportunity to parbake the dough if that works better for you, You can also use the deck oven for prep of other toppings. You can add another deck oven if the one there is stackable. I have 0 experience with conveyors but I know people have success with them.
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Starters/Sponges / Re: Is sourdough a good choice for pizza?
« Last post by jose9989 on Yesterday at 10:59:25 PM »
I'm new here, but sourdough pizza crust is all I ever make.  I've had a beautiful 100% hydration rye (I mill it myself) starter going for close to 15 years now.  I use 50g's of starter for 500g's of flour, and bulk proof it overnight on the counter before balling it and refrigerating it until ready to use.

It makes the best crusts!

How much of a volume increase do you go for your bulk?
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Chicago Style / Re: Chicago Deep Dish Pizza: Take 4-5-6?
« Last post by PizzaGarage on Yesterday at 09:05:50 PM »
Reasoning is only to make it more simple until you have the basic texture, rise and color you want to create a baseline.  Afterwards to do more experiments until you arrive at that perfect pizza that works for you.
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