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Neapolitan Style / Re: Oil or Flour for balling (Biga)
« Last post by plusacht on Today at 03:50:04 AM »
So what is the difference between the two oil. vs. flour during balling?
2
I keep wondering if you might be better off with 3 or 4 single loop lower watt heaters. One it might save money and 2 it might turn out that it works better with the middle heaters at a slightly different temperature.  And if you can get the right ones if you need more power, respace them and add a fifth.  Just a thought.


ira
3
Neapolitan Style / Re: Oil or Flour for balling (Biga)
« Last post by Pizza_Not_War on Today at 01:41:48 AM »
It isn't needed in my work flow.
4
Off-Topic Foods / Re: Today's Bread
« Last post by [email protected] on Today at 01:13:23 AM »
Fluffy white loaf.
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Pizza Cheese / Re: Ricotta - I need help
« Last post by mosabrina on Yesterday at 11:59:05 PM »
My apologies for hijacking this thread again. But, I tried Craig's method of spreading the whipped ricotta on the pie before topping it. This Spinach, ricotta, and onion pizza came out fantastic.

Worth it. Even though I eat mostly neapolitan and NY style is not my kind of pizza, aesthetically I think that looks better than most neapolitan pies.  I guess I don't like big puffy crusts
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The turntable looks like it will work well with various modifications such as materials and thickness, which might serve well to alter the bottom heat application, especially for NYC style.

The stainless steel ceiling with molded flame diverter looks like it can make that upper burner punch above its weight. The hinged top is genius, considering the open deck and moving target.

I've been in the market for an outdoor pizza oven for NYC pizza and I'm thinking this might work...
7
Good Show!
I recall, starting out here on the board,  of the pizza summits, 2012 and beyond and thought the idea of gathering and sharing was an incredible opportunity for all who attended. The list of attendees were the posts you would search out to learn from. Cool that there is a similar exchange to this day. I seem to recall Omid in one of his posts asking Craig for adoption or marriage upon learning he had an Acunto oven in his Garage.
Good fun, Good pizza, good camaraderie,  I am quite sure!
Thanks for the posting!
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Sicilian Style / Re: Korean DSP - I'd hit it!
« Last post by politon on Yesterday at 11:04:25 PM »
Looks cool. Duplicate of a thread in the DSP sub-forum  :):
https://www.pizzamaking.com/forum/index.php?topic=72334.0
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Detroit Style / Re: Pizza Today Recipe for Detroit Style Pizza
« Last post by politon on Yesterday at 10:55:39 PM »
TF=.1063

Seems a little thin for a DSP.
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Off-Topic Foods / Re: Pasta YouTube Video - A new rabbit hole for me
« Last post by Bill/SFNM on Yesterday at 10:54:26 PM »
Closeup of fettuccini: this texture grabs the sauce. This is why bronze dies are used.
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