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Chicago Style / Re: Recommendations for Chicago suburban pizza!
« Last post by LYU370 on Today at 12:05:08 AM »
Slight tangent, since you're in MPLS, have you ever been to Boludo? Argentinian pizza. https://www.boludo.com/ My buddy "Famous Dave" Anderson just posted a few days ago, said it's one of the most unique pizza's he's ever had. https://www.facebook.com/famousdave/posts/10160155142911214 My daughter lives in Roseville, told her she needs to make a field trip & report back.
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Dough Ingredients / Re: Flavor Enhancers
« Last post by 1989cubs on Yesterday at 11:05:21 PM »
What's your current recipe? I agree that time is where the magic is found in a dough, no matter if it's commercial yeast or sourdough.

I'm currently doing a 2-3 day ferment based on my schedule and my recipe is kind of a Frankenstein-ed version of Dan Richer's Everyday Dough.

I've toyed around with bulk fermenting after mixing too with stretch and folds every hour or so. I'm not really noticing much of a difference.
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Don't have this oven. How long do you wait after turning gas valve on tank before trying to light it?
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General Pizza Making / Re: Anyone want to help me?
« Last post by RHawthorne on Yesterday at 11:02:40 PM »
RHawthorne,

I was told the trailer with Nichole and me would be May 9th, and the Full Episode with Nicole and me would air June 8th.  They kept changing the dates along the wasy  I sure don't know how they do things at Pizza Wars.  :-D  I think I was the first person to compete with Nichole, cause I had my pick of dates and picked the first one.  Maybe they film a lot of episodes and then decide what to air.  I sure don't know. 

This is what aired today. Most Expensive Pizza Showdown

https://firstwefeast.com/video/expensive-pizza-showdown-with-dreamdoll-and-mythical-kitchens-nicole-enayati-pizza-wars

Norma
Thanks for the update. I'm really liking the series, but the only thing I don't understand is why Nicole is in every episode. Seems like they could find more people and make the seasons a little longer.
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Off-Topic Foods / Re: Sweets and Desserts
« Last post by HansB on Yesterday at 11:02:06 PM »
More macs.

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Off-Topic Foods / Re: Sweets and Desserts
« Last post by HansB on Yesterday at 11:01:23 PM »
‘Tis the season. Rhubarb crisp. It cooked down nicely and was sweet, tart, and jam-y.

Yum!
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Pizza Ovens / Forno Bravo Primavera 70 advice.
« Last post by Houston6676 on Yesterday at 10:37:40 PM »
Hello everyone.  There are many choices when it comes to selecting a backyard wood-fired pizza oven.  One choice is the Forno Bravo Primavera 70.  I plan on making only one pizza at a time.  And I probably won't make more than four to six pizzas in one session. 

Are there any Primavera 70 users out there in pizza land that would like to comment?  I really want to hear from those who've actually cooked in this oven.  Likes?  Dislikes?  Regrets?  If you had to do it all over again, would you have purchased something else? 
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Off-Topic Foods / Re: Smash burger
« Last post by Jackitup on Yesterday at 10:35:03 PM »
Looks good.

My CampChef has it's 3 sides about the same height as yours.
I had a shield made for it that is 13" high on 3 sides and folds up.
Had it made mainly for when we do bacon.
Don't know if you do much bacon, but bacon grease can get some altitude.

ALWAYS speckles my spectacles!!!
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Dough Clinic / Re: How do you proof your dough?
« Last post by Loarina Vega on Yesterday at 09:22:40 PM »
Tonight at 9 o'clock I make my Poolish Which will stay at room temperature all night   The following day I will make a batch around 10 30 11 o'clock in the morning it's a 15 pound batch I will add. 2.    22 oz  dough balls That  they were from the last batch. Old Dough Procerdure  which goes for a little bit of the flavor the dough these are I think around 72 to 80 hours CF.  ... After the 7 minute making dough  I'll let that room temperature rise about an hour and start panning my half sheets  Which are 32 oz of dough  I will run a docker Lightly oil and Saranwrap they will stay there until 9 o'clock at night where I do the Par bake at only 5 minutes when they're completely cool I will re saranwrap  And they will be in the walkin ready to be sauced cheese the toppings from the refrigerator it's a par bake and they could be used the next day Up to 3 days very convenient  I'm a small market stand Lori V's Pizza Central Market York PA
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Home Ovens / Re: Another Pizza Oven Launches on IndieGoGo - Tomorrow
« Last post by barryvabeach on Yesterday at 09:10:31 PM »
I may be missing something,  but right now there are only offering 25 $849 specials, and 10 $999 specials, and 10 pairs at $1,599 so does that mean that only have to get commitments for 55 ovens to go into production?  That seems very low to me. 
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