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1
Neapolitan Style / Re: Does Poolish and Biga Taste the same?
« Last post by stickyD on Today at 03:00:19 PM »
But they are really two different tools, not a choice of flavorings. Biga takes up less space in a commercial operation, can add strength to dough when poolish at +/- 100% hydration might not.

I think both sponge techniques were developed in the 19th century to add a bit SD flavor into baked goods now using packaged yeast. Biga Italian, Poolish (Polish) Austrian Hungarian.

I have little experience using either, unlike Scott and Craig. But I would choose one or the other for the dough product and not the taste--which is probably similar.

I guess, and please correct me if I'm off target, that a biga is the more popular preferment for pizza.
2
Just found your thread, bro, fantastic! One of your formulas I've put on my shortlist to try in June!

I was actually searching for a post of yours where I believe you mention shorter balling times equal crispier crusts? I always see people mention that short to long balling time influences crusts but not how it influences crusts.

Great pics of your pizza and thanks for sharing topping amounts, something that always deeks me. (There's a tiny slit of an exterior shot in one of the pics, looks like you are in Northern Idaho or the High Sierras?)

Dean

Dean, thanks bro!  I appreciate you looking.  I am working with a weird setup right now, hope to get my bakes in the 7-8 minute range with a proper home oven soon.  Yes!  I am following fazzari's method for dough management and have been for quite a while.  His reballing technique initially got me to the crisp crust I was wanting, even when baked entirely on a screen.  Now a days I am starting on screen and moving to steel, and the crisp is actually a bit better from the hearth.  I am doing my best to follow John's current method.  I do mix my dough a bit longer than he does, because I always notice if the dough is not very well developed before moving into cold ferment, I can nearly reball the dough back to back.  I guess that's from a weak dough before cold fermenting.  I am usually shooting for 8-16 hours balled at room temp before bake.  The dough almost balloons up instead of flattening out.  That's the strength showing.  The strength I am convinced is what causes the crispness in the crust.

I'm actually down on the border of Colorado and New Mexico (deep south, central, CO?)

BTW, loving the work you doing on those potato buns bro.  One of these days I am going to do it.  I just bought some 6" rings to use for a Schlotzky's style sandwhich bun, I need to get the smaller ones for burgers.
3
Neapolitan Style / Re: Does Poolish and Biga Taste the same?
« Last post by TXCraig1 on Today at 02:22:41 PM »
I've not noticed any differences that I'd say are meaningful. I think this is one of those things that you have to test and decide for yourself.
4
What about the work done on our forum for pizza hut pan pizza clone recipe?  It was created in 2004.  I've made it myself and thought it was good, even though they are the competition...

https://www.pizzamaking.com/forum/index.php?topic=213.0

Best of luck and don't forget, they were using a lot of oil in the pans, I believe they used 3 pumps of oil (2 Tbsp per pump?) per large.
5
Off-Topic Foods / Re: Steak!
« Last post by TXCraig1 on Today at 02:18:09 PM »
Safeway has some killer beef also. 

They must send the good stuff to CO. The beef they sell down here at their Randall's stores is garbage.
6
Just found your thread, bro, fantastic! One of your formulas I've put on my shortlist to try in June!

I was actually searching for a post of yours where I believe you mention shorter balling times equal crispier crusts? I always see people mention that short to long balling time influences crusts but not how it influences crusts.

Great pics of your pizza and thanks for sharing topping amounts, something that always deeks me. (There's a tiny slit of an exterior shot in one of the pics, looks like you are in Northern Idaho or the High Sierras?)

Dean
7
Neapolitan Style / Re: Does Poolish and Biga Taste the same?
« Last post by nanometric on Today at 02:09:26 PM »
To me, the taste is quite different.
8
Pizza Ovens / Re: Avantco double deck pizza oven
« Last post by Johnnys NY Pizzeria on Today at 02:06:49 PM »
It's the same as the Waring 750 or 500. Chinese made, except the panel looks different but that differs from company to company.

I've had good results with it in a home setting, but not in a commercial setting. In a pizza trailer I'd go with a gas oven, not electric.

Thank you! I actually ended up pre-ordering the new Ooni Koda 2 Max that is gas and can do 20 inch pies. Canít wait!
9
Off-Topic Foods / Re: Steak!
« Last post by PapaJawnz on Today at 01:56:58 PM »
    Jeeez....you guys down there with your HEB Grocers ....ya'll sure got it made man!!    :-\

Safeway has some killer beef also.  Here in Colorado they only use local (state) ranchers and it's black angus.  Damn good steaks, maybe better than costco.  We have no HEB and I try not to be jealous because their customers always be bragging!!
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Sicilian Style / Re: Favorite way to sauce/cheese your sicilian?
« Last post by PapaJawnz on Today at 01:55:16 PM »
I too also get a much better cheese pull with sauce on top of the cheese (both for squares and rounds).  The sauce insulates the cheese and keeps it from browning and oiling off, the pull from a quality whole milk low moisture mozzarella is very good!
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