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Author Topic: Pizza Secrets and Pearls  (Read 45700 times)

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Offline Jackie Tran

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Re: Pizza Secrets and Pearls
« Reply #140 on: January 27, 2021, 10:07:49 AM »
The best pies are often the least expected.  Test and retest everything, and then keep an open mind.  Sometimes, it just takes looking at the same situation from a different angle, perspective, or point of view. 

Offline scott r

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Re: Pizza Secrets and Pearls
« Reply #141 on: January 27, 2021, 10:08:55 AM »
Awesome advice Chau!!

Offline JWFPIZZZA

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Re: Pizza Secrets and Pearls
« Reply #142 on: January 30, 2021, 09:27:46 PM »
man that is true Chau! Most of my mistakes always turn into a "eureka" moment. its a really lovely feeling actually. Especially when my world depends on the success of pizza lol.

Offline Bill/SFNM

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Re: Pizza Secrets and Pearls
« Reply #143 on: February 09, 2021, 06:48:41 PM »
Don't underestimate the importance of the peel you use to load your pizza into the oven. All of the work you did to build your dough and prepare your toppings and fire your oven can be destroyed in an instant by using the wrong peel or a poorly maintained one or not knowing how to properly use it - especially with higher hydration doughs. Failing to clean off any residue between pizzas can easily cause sticking/failure to launch (a.k.a. the accidental calzone :D). 

I have too many peels and am doing a "Marie Kondo" and thanking those that no longer spark joy. I have come to appreciate my favorite ones as an essential part of my pizza making.

Offline Jackie Tran

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Re: Pizza Secrets and Pearls
« Reply #144 on: April 04, 2021, 01:14:52 PM »
Not sure If this has been mentioned but take copious notes on your bakes.  Write down as much info as possible.  Post pictures of the pies you're really proud of and mentioned the thread and the reply # in your notes.   I often find myself thinking about certain pies that I want to remake or repeat only to find out that I left out certain key points or notes.   Jot down everything.  Even stuff that seems trivial now.   That info will undoubtedly come in handy later. 

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Offline Pete-zza

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Re: Pizza Secrets and Pearls
« Reply #145 on: April 04, 2021, 10:05:42 PM »
As one who often posts that are long, I try to keep paragraphs at a reasonable length. And I put spaces between the paragraphs. That makes it easier for readers to follow. From time to time, when I see some very good posts but with only a single paragraph or only a few paragraphs in a long post, I use my powers as a Moderator to correct that problem by unobtrusively intervening into the posts and breaking them up into more paragraphs. Sometimes I have even done that with my own posts after the fact.

Peter

Offline TXCraig1

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Re: Pizza Secrets and Pearls
« Reply #146 on: April 11, 2021, 03:05:12 PM »
 ^^^  Proofreading for proper capitalization, punctuation, grammar, spelling, etc. makes a big difference too.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Bbqguy

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Re: Pizza Secrets and Pearls
« Reply #147 on: June 15, 2021, 11:52:03 AM »
As a relative newbie let me offer a couple pieces of advice to other newbies. Though it was already mentioned earlier in the thread Iíll reiterate. Learn to walk before you try to run. When I started to really get serious about making quality pizza and reading the posts on the forums here I found myself wanting to know and to try everything the result of which was I really didnít learn much of anything. Please take my advice (and Pete-zzaís also as he mentioned) pick something relatively simple. Tom Lehmans New York style dough is ideal. Read it, study it, make it, repeat. Get to know how to measure and mix. Get to know and understand the bakers percentages. Learn how to open and stretch your dough. Spend time reading the newbie topics. There is a wealth of valuable information there.
I started out with nothing. I have most of it left.

Offline Jackie Tran

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Re: Pizza Secrets and Pearls
« Reply #148 on: June 18, 2021, 07:09:17 AM »
Absolutely agree.   Nothing beats practice and experience.  I would also add sour dough and starters are really for intermediate to advance students.   Definitely not for the beginner.   As a newbie you want to keep things simple (KISS method). Learned to make a decent pizza first with commercial yeast.  Once you feel comfortable with that then you can start experimenting with sourdough.  You'll have more than enough to focus on starting out.  SD only adds another level of complexity that is not needed.

Offline Jackie Tran

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Re: Pizza Secrets and Pearls
« Reply #149 on: September 01, 2021, 11:30:56 PM »
Sometimes, In order to learn something new you have to be wiĺling to unlearn or let go of old knowledge.   You can't keep doing the same things and expect different results.  If you aren't happy, then experiment.  Experiment without preconceive notions and expectations.   Once you become so familiar with your dough or different doughs, only then will you start to see patterns of behavior and gain understanding of what is happening. 

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Offline TXCraig1

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Re: Pizza Secrets and Pearls
« Reply #150 on: September 02, 2021, 12:34:29 PM »
It doesn't hurt to experiment when you're happy too.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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