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1
General Pizza Making / Re: Making Costco Pizza Dough (Lamonica's)
« Last post by channer662 on Today at 05:45:25 PM »
Did I miss something?
Was the recipe ever posted?
Dough hydration/Formula?
2
Pizza Ovens / Re: Oven help, Pizzeria Pronto
« Last post by smtdev on Today at 05:38:11 PM »
Smart choice I think. You would likely "outgrow" the Pronto pretty quickly.
3
Pizza Ovens / Re: Oven help, Pizzeria Pronto
« Last post by Itsamarmot on Today at 05:18:50 PM »
I am gonna hold on for a used ooni I think.
4
New York Style / Re: L'industrie
« Last post by Jon in Albany on Today at 04:42:10 PM »
Everything has changed since my one visit there. They've gotten bigger and I think switched to a pizza master oven. I don't remember all the details since I listened a while ago, but Massimo Laviglia was interview on the Pizza City podcast. I think they talked about the dough evolution. Might be a good place to start. It is the 2/28/20 episode. Here's a link or you could probably download it from any podcast app.

https://pizzacityusa.com/podcasts/massimo-laviglia-from-lindustrie-in-brooklyn/
5
Pizza Ovens / Re: Oven help, Pizzeria Pronto
« Last post by smtdev on Today at 04:29:50 PM »
I'd imagine that you could make a very tasty pizza with 650-700F.

Yes, I was quite happy with the results at the time.
6
Off-Topic Foods / Re: Pasta!
« Last post by Jackitup on Today at 04:13:26 PM »
Cavatelli with roasted and pureed butternut squash. I made this a couple days ago, but wanted to share it here since it came out so good. I wanted to keep the "fresh" flavor of the squash, so for the puree I baked it at 320f until tender. This (in my head at least) drove off a little extra water while not giving too much of a roasted flavor. I put it in the food processor with lite chicken stock, some fresh ricotta, a little calabrian chili powder, salt and some nutmeg. Process until smooth.

Combine the puree off heat with al dente pasta and season with parm reggiano and add pasta water to thin as needed.

The roasted pieces were just caramelized in a skillet over med low heat and used as a garnish. Other garnishes were chives, toasted pine nuts, fried bread crumbs and fresh ricotta.

I just roasted up some butternut squash last nite!!!
7
Dough Clinic / Re: Tom Lehmann has Passed Away
« Last post by mrmrva on Today at 03:59:08 PM »
Haven't visited for a while and seeing this just now.

May he rest in peace
8
Off-Topic Foods / Re: Today's Bread
« Last post by norcoscia on Today at 03:36:07 PM »
Today’s effort, got a new stone so tried w/o the Anova fan running to see if that helps. Seems to be a bit better.

This was an 8” boule, 70% H20, no mixer (just a few sets of stretch and folds). Overnight CF,  ~7 hour counter proof. 100% GM bread flour.

PS. Excited my CM flour just arrived, some Pumpernickel, some Type 70 & Type 110 and some Type 85 spelt :-)
9
Off-Topic Foods / Re: Pasta!
« Last post by jeff v on Today at 03:27:38 PM »
 Cavatelli with roasted and pureed butternut squash. I made this a couple days ago, but wanted to share it here since it came out so good. I wanted to keep the "fresh" flavor of the squash, so for the puree I baked it at 320f until tender. This (in my head at least) drove off a little extra water while not giving too much of a roasted flavor. I put it in the food processor with lite chicken stock, some fresh ricotta, a little calabrian chili powder, salt and some nutmeg. Process until smooth.

Combine the puree off heat with al dente pasta and season with parm reggiano and add pasta water to thin as needed.

The roasted pieces were just caramelized in a skillet over med low heat and used as a garnish. Other garnishes were chives, toasted pine nuts, fried bread crumbs and fresh ricotta.


10
Detroit Style / Re: Detroit Style - My way
« Last post by Quebert on Today at 02:57:21 PM »
MUST make this the pics here look outstanding.  Gonna try and figure it out in my Roccbox,
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