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1
Dough Clinic / Re: Lumpy Biga
« Last post by photosvein on Today at 12:33:34 PM »
at home I use this to keep my biga temp where I like it... or to proof dough balls, or to hold wild yeast where I want it.   I love this thing because it can keep things cold or warm... a home bakers best friend if your into experimenting with different doughs.

I found that kind of incubator in a pet store here in Norway, but offcause here its 2x the cost  :-\
2
Sauce Ingredients / Re: First Field crushed tomatoes?
« Last post by Pete-zza on Today at 12:14:48 PM »
Way back in 2004, Steve (the owner of the forum) quoted a PMQ post on how the California fresh pack tomatoes are processed, at:

https://www.pizzamaking.com/forum/index.php?topic=605.msg5593;topicseen#msg5593

Peter
3
Pizza Toppings / Re: Favorite Cupping Pepperoni?
« Last post by Bert on Today at 12:06:28 PM »
I use boarshead pepperoni stick that I slice using a inexpensive slicer. 
4
Sauce Ingredients / Re: First Field crushed tomatoes?
« Last post by foreplease on Today at 11:58:44 AM »
Canned tomatoes are steam peeled, canned then heated to a high temperature (cooked) to sterilize.
A point too often ignored here. Find me a can that says “uncooked.”  ;D
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Stones/tiles/steel, Pans & Accessories / Re: Gas grill Pizzas with MPS
« Last post by Bert on Today at 11:53:48 AM »
Increased water percentage to 65.
6
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by kori on Today at 11:46:46 AM »
Kori   Nice toasted bottom.  What was your bake time and oven temp?

Thanks! I was very pleased with this bake, made me wan't to make another batch right away lol. I haven't degassed after 24hrs in a while, forgot how much better the pizza turns out, gives it a much better taste IMO.

I'm just baking in an electric home oven at 535F, middle position on a screen, I don't use a stone/steel. I turn the broiler on high for 2min then off just before I put the pie in the oven, bake for 7min, spin 180 then another 5min. I turn the broiler back on for about the last 1 1/2min of the bake.

7
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by Bobino414 on Today at 11:25:28 AM »

Kori   Nice toasted bottom.  What was your bake time and oven temp?
8
New York Style / Re: First try on NY-Style
« Last post by photosvein on Today at 11:19:57 AM »
Its more easy to make small ones  :chef:
Also ditched the grill element, 270C fan (hottest the oven goes without turning on the grill), 7-8min  ;D
9
General Pizza Making / Re: Marc Vetri Roman Dough at 67%
« Last post by RHawthorne on Today at 11:19:06 AM »
I'd say you're fine leaving it in the fridge until the day you plan to use it. But I would take it out a good 3 hours before bake time to let it wake up. In my experience, doughs that have a hydration much beyond 65% or so (especially for thick crust pizzas) need a good RT rest pre-bake so that all that water in the dough can start to warm up and evaporate in the oven properly and not leave the finished dough gummy and under-aerated.
10
Pizza Cheese / Re: Burrata: How too
« Last post by RHawthorne on Today at 11:11:28 AM »
I like to give it at least some bake time, but it's too wet to let it go the whole time. Two minutes at the end is probably good, and if you use a broiler, that might help melt it quickly enough so that it can't make the crust soggy.
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