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1
Dough Clinic / Base a little burned.
« Last post by Lisa on Today at 04:59:37 PM »
Hello everyone.

I recently purchased a pizza oven ( Ferrari ) and although it is helping me make the best pizza's I have ever made so far I have a slight issue with the bottom being slightly burned. I tend to cook my pizza on the hottest setting which i believe is around four hundred degrees Celsius would a slightly lower temperature help? Or would it simply take longer to cook and result in the same burning but in a longer time frame?

I also use semolina flour on the paddles that are used to load the pizza and although I dust the paddles with only a small amount could it still be having some affect?

I am delighted so far with how my pizza making is developing but this  is one issue I really need to solve.

Thank you.
2
General Pizza Making / Re: Most complicated pizza style?
« Last post by nickyr on Today at 04:51:29 PM »
Nailing a cheese pizza in ANY style is difficult.
Yeah. I find cheese ny style extra hard because there are no pans or high temp ovens to help you out
3
Neapolitan Style / Re: Pizza Party on Gabriola Island
« Last post by Icelandr on Today at 04:42:49 PM »
Hi Dan. My notes say 20.8C and 6% SD, last week it was 5.6%. This week I had to give it a little time out in a cooler place for about an hour, or bake a bit earlier . . .  Science, its not . . .  But alarmingly I am learning a bit.
4
Neapolitan Style / Re: sourdough for tonight
« Last post by beeuu on Today at 04:40:32 PM »
Thanks for the link and suggested ideas to start!

As you know, experimentation is required to find the amounts that works for you. Craigs chart is as good a place to start as any: https://www.pizzamaking.com/forum/index.php?topic=22649.0

For 8 hours at 73F, it predicts somewhere between 20-30% starter. 6-8 hours is a typical time for sourdough bread, which means there are lots of recipes out there with starter amount indications. My SD bread typically takes 7-8 hours from mix to fridge, and I use 20% starter. You might need more or less, but its a potential starting point.

As for the entire recipe, Id start with 60-62% hydration, 20% starter, 2.5% salt.

Concerning large holes, I get less of those with SD than commercial yeast, but that doesnt mean its impossible. Fermentation and handling is what decides most of the results in that aspect. Id forcus on dialing in the starter amount and fermentation first, then look for inprovements after that.
5
Pizza Ovens / Re: New: Ooni Karu 16 Multi-Fuel Oven
« Last post by Rainier42 on Today at 04:32:52 PM »
The Dome looks very cool, but damn pricey, and you still can't even get one lol. Gozney overcharges for everything, $50 for their IR gun which is identical to the $20 ones on Amazon.  $25 for their bench scraper which is, well a bench scraper.  Karu also wins IMHO on it being portable and still able to cook a pizza the same size as the Dome.  You're not moving the Dome by yourself unless it's on the cart with the wheels, or you're Brock Lesnar.

That said I suspect I'll have both in my backyard by the end of 2022 because I can't help myself lol. I really do like my Roccbox but I don't understand why Gozney fanboys talk about it like it's some miracle. The pizzas that come out of it aren't any different than the ones that came out of my Koda 12, which was almost $200 less.  I'd love to see the Dome at $1400. But seeing how it's sold out, and the next batch of them are already sold out. And the batch after that will probably be sold out before they even ship. I doubt Gozney feels they need to drop the price lol.

Yes to everything you've said.  From the video, it does appear the Dome gives you a little more room to load/turn your pizza.  However, the finished product looks the same. 
6
Off-Topic Foods / Re: Today's Bread
« Last post by halfprice on Today at 04:26:52 PM »
my starter is alive and well in fl, ive always made two loaves of bread w the tartine recipe, can i just cut everything in half for one loaf?
Good to gear it's alive.

 And Yep I do that all the time

Jeryy
7
Pizzeria & Restaurant Reviews / Pizza Shackamaxon in Philly
« Last post by Rainier42 on Today at 04:14:38 PM »
Had to pick up my stepson from the Philly airport and he recommended we hit up Pizza Shackamaxon on the way home.  Pizza Shackamaxon is located in Joe Beddhia's old place on Shackamaxon Street in Fish-town.

Shop is little changed since Beddhia had it with the exception of no one is allowed in the shop.  All ordering is at a window on the street and, like their predecessor, one can't call in an order.  Like Beddhia's, the line is long and their hours are limited.

Onto the pizza ... WOW, JUST WOW!!!  I liked Beddhia's pizza but found the new shop to be better.  The crust, sauce, cheese was just perfect and am looking to head back for more.  If you are in the area, I highly recommend.
8
Pizza Ovens / Re: New: Ooni Karu 16 Multi-Fuel Oven
« Last post by Quebert on Today at 04:01:28 PM »
The Dome looks great although a little pricey.  However, the company is no longer taking orders for this oven and so the Karu 16 wins on availability.  One can have the best product in the world but if you can't deliver, you lose.

The Dome looks very cool, but damn pricey, and you still can't even get one lol. Gozney overcharges for everything, $50 for their IR gun which is identical to the $20 ones on Amazon.  $25 for their bench scraper which is, well a bench scraper.  Karu also wins IMHO on it being portable and still able to cook a pizza the same size as the Dome.  You're not moving the Dome by yourself unless it's on the cart with the wheels, or you're Brock Lesnar.

That said I suspect I'll have both in my backyard by the end of 2022 because I can't help myself lol. I really do like my Roccbox but I don't understand why Gozney fanboys talk about it like it's some miracle. The pizzas that come out of it aren't any different than the ones that came out of my Koda 12, which was almost $200 less.  I'd love to see the Dome at $1400. But seeing how it's sold out, and the next batch of them are already sold out. And the batch after that will probably be sold out before they even ship. I doubt Gozney feels they need to drop the price lol.
9
New York Style / Re: 100% cheddar thread
« Last post by Rainier42 on Today at 03:57:44 PM »
Reviving this ... anyone know who carries Mullins cheese here in the Northeast?
10
Shop Talk / Re: Back in the New York Groove
« Last post by SonVolt on Today at 03:54:13 PM »
Am I the only person who's bugged by the fact that he's always referred to as an ex-con every time he's written about? Jesus, he did his time and that was ages ago. Is it not time to stop talking about that already? FFS, let the man move on.


There's a lot of people that romanticize the old New York and the association with the mafia, so throwing around "ex-con" on a red sauce joint or pizzeria is the kind of publicity you can't buy. There's a certain narrative being painted here and it's not necessarily a bad thing. As the saying goes there's no such thing as bad publicity... 
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