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DS w/ SPAM, corn, and black olives is the bomb!
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Prep Equipment / Re: New owner of a Famag IM-S 10
« Last post by billg on Today at 09:59:25 AM »
Congratulations on your purchase.  You're gonna love it!!!  I have the Sunmix 10 but same rules apply.  Add all the flour and yeast first and add about 60% of the water and mix on low.  Once the dough comes together a bit I add the salt.  Gradually add 30% of the remaining water until the dough comes together and starts to form a pumpkin around the breaker bar.  Let it rest for 15 minutes, covering the bowl with a towel.  Then add the remaining 10% of the water and increase the speed ( the higher the hydration % the faster you want to mix) until you have a nice pumpkin around the breaker bar and the dough has completely moved from the side of the bowl.  It should be satiny smooth by now.  Remove from the bowl and let it sit on the counter for 10-15 minutes and see if you need to perform any stretch and folds.  If not, bulk ferment at your desired fermentation regimen.  Pay attention to the final dough temp.  I like 75-78f.  I usually start with cold water and use IDY.  I throw the yeast right into the flour and start the mixer without any water to sort of de-clump the flour for about a minute then start adding the water.  These mixers develop gluten rather quickly and will heat up the dough if you don't pay attention.  Some guys like to add about 70% of the water and salt first then add the dry ingredients.  I've done both methods numerous times but have found the first method works best.  Either way, these things are dough machines.  After a few attempts you will find what works best for you.  Hope this helps a bit!  Good luck and keep us posted!!!!
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Pizza News / Re: we were recognized by our state senator today
« Last post by TXCraig1 on Today at 09:58:09 AM »
Very cool!
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Neapolitan Style / Re: The Doughs of My Life
« Last post by Icelandr on Today at 09:35:36 AM »
Oh,Arne,  the changes made in use of technology, today the use of artificial intelligence where just a few years ago there was a different approach . . . . .
Hehehehehehehehehe
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Try more oil in the dough.
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Shop Talk / Re: Lloyd Pans Sticking Even With Crisco
« Last post by machada on Today at 09:21:54 AM »
I was using them once a week when I originally posted. Now I’m at 3 to 4 times a week. I would definitely agree. More frequent use seems to make them work better

I do find that my Lloyd pans release better the more they are used.
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Neapolitan Style / Re: Grated hard cheese: pre- or post-bake?
« Last post by wotavidone on Today at 09:08:52 AM »
If anyone here does use a grated hard cheese for Neapolitan pizzas, do you apply it before or after the bake?  And provide your reason(s) if you like.   Thanks.
When I remember I grate a little Romano on the pizza. I do it post bake so as not to losetoo much flavour.
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Shop Talk / Re: Lloyd Pans Sticking Even With Crisco
« Last post by HansB on Today at 08:32:48 AM »
I do find that my Lloyd pans release better the more they are used.
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Shop Talk / Re: Lloyd Pans Sticking Even With Crisco
« Last post by machada on Today at 07:52:22 AM »
Update to the update. After using olive oil exclusively for about a month, I’ve seen further improvement with the pans releasing. We’ve been washing them after every use which Lloyd’s recommends. It actually seems like fat buildup on the pans causes more sticking (counterintuitive I know). To wash them, we’ve been spraying with hot Water then submerging in hot soapy water. Wipe them with a cloth dish rag quickly, then rinse and air dry.   The cloth rag has been much better than bristly bushes or sponges. But overall the issue is resolved and they release easily now . So I guess the takeaway here is that traditional seasoning logic doesn’t apply to these pans. In fact, taking that approach seems to cause issues. Hope this helps someone in the future
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by Samson on Today at 07:13:24 AM »
16 inch pie baked for around 8-9 minutes in my home oven. 75% grande WMLM Mozz and 25% creamy havarti. I think it was actually underfermented a bit, still trying to get the feel for that.
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