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#1
Other Types / Re: Windsor style pizza
Last post by kori - Yesterday at 11:35:46 PM
They use canned mushrooms, yuk
#2
Dough Clinic / Re: Does it make sense to use...
Last post by roumin - Yesterday at 11:27:15 PM
Quote from: Jackie Tran on September 01, 2024, 08:30:20 PMOf all the different methods and variations of techniques I have tested and retested throughout the years, my favorite technique is a biga technique using commercial yeast and room temperature fermentation.  If you are using a Biga and not seeing the difference, it's possible that you aren't using enough.  40% of the flour weight is what I use.  If you are using 5-10% Biga then the differences may not be as noticeable.  Biga and preferments build added strength into the gluten matrix and allow the dough to hold onto more water.  This added hydration when coupled with proper gluten strength results in a much fluffier dough and crumb given a sufficient bake time. 
Chau, what is your typical biga hydration?
#3
Cracker Style / Re: IMOs Replica recipe
Last post by nanometric - Yesterday at 11:13:13 PM
@brownSys

Thanks for the inside scoop. FWIW here are the crust ingredients, from the IMO's web site:


https://prod.imos.pchi.link/app/uploads/2022/10/PizzaCrusts_Ingredients_Imos2022.png


#4
Neapolitan Style / Re: Craig's Neapolitan Garage
Last post by Neil O - Yesterday at 10:34:27 PM
Quote from: TXCraig1 on June 17, 2011, 09:36:49 AMNo white sauce. It's just mozz (fresh, but not packed in water), mushrooms, parm or grana, and black pepper. I finish with white truffle oil after baking. It's a really good combo,.

CL
Truffle oil finish sound very nice. Is there a particular brand of White Truffle Oil that you prefer? 
#5
Pizza Toppings / Re: Has anyone been able to re...
Last post by Eager2Learn - Yesterday at 09:02:13 PM
Quote from: jsaras on September 22, 2024, 10:29:00 PMThis should get you in the ballpark: https://www.seriouseats.com/fennel-spiked-pizza-sausage-a-la-pizza-a-casa
Does anyone know if zuppardi par cooks it like this or just pinches it on raw?
#6
Detroit Style / Re: Holes/craters in Detroit u...
Last post by gcpizza - Yesterday at 08:53:59 PM
Quote from: couch on Yesterday at 08:09:32 PMDoes anyone know how I can reduce the size or amount of these holes on the bottom of my Detroit/Sicilian pizza?

I'm happy with my dough right now but can't figure out what's going on here.  Maybe over proofing?  Any tips would be great!


For the dough/process:
Mixed and fermented the dough the day before.
100% KABF
70% water
20% sourdough starter
3% olive oil
2% salt

  • Mix, ferment at room temp until double, shaped, put it in the pan and into the fridge over night
  • Took it out of the fridge, let it temp and proof for ~ 2.5 hours (came to room temp and grew a bit)
  • Dimpled and stretched into pan, let proof for another 2.5 hours until increased in size in the pan.
  • baked in my home oven, no pizza stone/steel
  • 500f for ten minutes with just cheese.  Add toppings for 5-8 more min

Most people ask how to get that type of crust 😉.

Lower your hydration.
#7
Home Ovens / Re: NEW Blackstone II price re...
Last post by JeffCT - Yesterday at 08:42:51 PM
Well, I just finished my first propane tank. Maybe 9-ish cooks? Pretty much an hour each. Does that sound right? I thought I read that it's about a pound of propane an hour.
#8
Detroit Style / Holes/craters in Detroit under...
Last post by couch - Yesterday at 08:09:32 PM
Does anyone know how I can reduce the size or amount of these holes on the bottom of my Detroit/Sicilian pizza? 

I'm happy with my dough right now but can't figure out what's going on here.  Maybe over proofing?  Any tips would be great!


For the dough/process:
Mixed and fermented the dough the day before.
100% KABF
70% water
20% sourdough starter
3% olive oil
2% salt

  • Mix, ferment at room temp until double, shaped, put it in the pan and into the fridge over night
  • Took it out of the fridge, let it temp and proof for ~ 2.5 hours (came to room temp and grew a bit)
  • Dimpled and stretched into pan, let proof for another 2.5 hours until increased in size in the pan.
  • baked in my home oven, no pizza stone/steel
  • 500f for ten minutes with just cheese.   Add toppings for 5-8 more min 
#9
Neapolitan Style / Re: Craig's Neapolitan Garage
Last post by DDT - Yesterday at 07:56:29 PM
Damn! That's a party house for sure.
#10
General Pizza Making / Re: Post a Pic of Your Pie - D...
Last post by Santo - Yesterday at 07:47:58 PM
Same day dough, 68% hydration
Mozz + some provolone