Recent posts

#1

Dough Clinic / Re: Hollow rim

Last post by Heikjo - Today at 01:30:09 AM

I get more of these when the balls are allowed to ferment longer and accumulate more air in the dough. Even if I don't make a particularly thick rim and try to pop the bubbles I can see, there are likely more bubbles inside the rim that create these voids. Lately I've been experimenting with less fermentation, lower than 1.7x even, and have had some decent results. That's an 18h dough in RT with 5-10 minutes of mixing.

#2

Home Ovens / Re: Big Horn Pizza Oven

Last post by WORKSINTHEORY - Today at 12:19:58 AM

I just bought this oven two weeks ago and like any pizza oven, there is a learning curve. First off it is well built, with substantial stainless steel. The top is double layered. The inside top is shapes to reflect heat back to the pizza where the outer layer just gives it a standard hearth look.
First burner is 5000 btus and is under the stone which is 13 x 13.5 and 5/8" think (19mm). The second burner is 16500 btus and on the left side. It is variable from low to high. There is a battery igniter that works well. Just press and hold.
On first attempt, I got the oven up into the upper 800s. It heats fast. Unlike the heated pizza boxes, there is a plenty height to inset other food. The opening is 13.5" wide x 6" high. There is a 4" square chimney with a hat.
2nd pizza came out good, 3rd great and 4th super. Taking the stone down to 650 to 700 really helps. Still need more practice.
Something I just did was to order a ceramic fiber insulation to line this oven. Took 10 minutes, to unscrew, insert 1" insulation (which fit like a glove) and reassemble the top and screws. This thing can be unassembled as far as you want and you can make any changes to it that you can image.
For an entry level oven, it's actually quite wonderful. Weighs about 50 pounds.

These two pic are of the top removed and the ceramic insulation ( 1" thick) showing. It is a perfect flush fit.

What a smart idea! Did this significantly improve the performance? Where and what insulation did you get and what were the measurements you needed. I am looking into this as a possibility vs paying a lot more for the other options. If this mod brings it up to par then no brainer. I see more space up top of the crown, would you have added another piece? 

I wish there was a pic of what it looked like open but before you laid down the insulation. Any chance of the fiber getting into the cooking space?

Thanks!

#3

Prep Equipment / Re: Spriral mixer came in

Last post by Ischia - Today at 12:16:27 AM

I have the exact same mixer, it is a workhorse and quiet too. Enjoy!!

#4

Off-Topic Foods / Re: The mysteries of Fried Chi...

Last post by FeCheF - Yesterday at 11:16:11 PM

I am not sure why, but my wife thought the texas fried chicken sandwich was ( in her words ) "Too spicy" I am assuming she meant too much black pepper, because its not "hot" at all. I am thinking of cutting the breading with 00 flour and adding additional salt and MSG to cut back on the "spice level" to accomodate the wife.

Any thoughts on using 00 flour? I was thinking cake flour as an option too? And also how much salt/MSG is more toward KFC salty levels as i think this breading could be more salty.

Btw, I think the trick to really get a coating to stick and not be too "bready/thick" is to dust it and let it sit in the fridge on a rack for a few hours. I actually put it on a rack raw for a few hours to dry it out before i dust it, then another few hours to let the dusting set.The second trick is the batter needs to be pretty thin. The 1 part breading to 2 parts water is pretty thin, but it really seems to work. Then the third trick is to work some of that thin batter into the dredge to get some clumps/bits. And dont over work it. Just toss it a few times in the breading and sprinkle some breading on any wet spots, then give it a shake and drop it into the hot oil.  At least that has been my results.

#5

New York Style / Re: Matt's NY Pizza, by Hammet...

Last post by hammettjr - Yesterday at 10:07:10 PM

Getting dialed in.

18" with TF of 0.0875 (631 grams).
1 cup sauce, heavy romano on top of it.
About 12 oz grande whole milk.
8 minutes at 550.
Post bake microplaned parm.

#6

Sicilian Style / Re: Worlds Largest THC infused...

Last post by waltertore - Yesterday at 09:48:50 PM

I like that shirt.

It is a cool shirt!

#7

General Pizza Making / Re: My Journey Thus Far

Last post by E.B. - Yesterday at 09:24:14 PM

Nice work Ed!  The string cheese looks like a winner. 

About the crab, did it throw anything off?  I can understand it getting lost, your pie has a lot going on.  I wonder if post bake may let it shine more vs prebake?  Is the lump crab you have fully cooked?  If so you may be able to just strain out the water for a couple portions and let that meat soak in gently warmed butter and then let the heat from the pizza get it fully up to temp after applied.

Thanks, PJ!  

It was fully cooked, ready to eat out of the tub.  That's another reason why I buried it.  Knowing that I was going to use the broiler was also a reason.  I wasn't sure if it would dry up or scorch.  

It did not throw anything off.  It fit right in.  I just need to figure out how to make it shine more.  We could taste it, but it was missing something.  Soaked in butter and topped after would probably be perfect.  Especially those legs you picked up.  Nice, big, chunks.

We have a good amount left.  I'll soak some in butter and top after for our next bake.    

I was hoping it would melt right in.  It kind of did.  Maybe a little too much.  

#8

Off-Topic Foods / Re: Chinese take out style rec...

Last post by PapaJawnz - Yesterday at 09:13:09 PM

Spicy garlic chicken (not date night approved)

For 8oz portion of meat (cooked weight)

Sauce

1 1/2 Tbsp low sodium soy sauce
1 Tbsp chili garlic sauce
1 Tbsp rice vinegar
1 Tbsp honey
1 Tbsp vegetable oil
1/2 tsp sesame oil
3 Tbsp chicken broth
1 1/2 Tbsp minced garlic
1 1/2 tsp corn starch + 2 Tbsp water for slurry

1. Heat vegetable oil in a skillet over medium heat and add garlic and cook until fragrant, stirring for 30-60 seconds
2. Add in the remaining ingredients minus the slurry and mix to combine.  Simmer for 2-3 minutes
3. Add in slurry and continue mixing for 30 seconds or until desired thickness.
4. Add in chicken and mix to coat fully.

This would be great with bell pepper carrot and onion like a sweet and sour but leaning a lot more savory.

#9

General Pizza Making / Re: Post a Pic of Your Pie - D...

Last post by PapaJawnz - Yesterday at 09:03:23 PM

Nice one gc!  I used to make something similar in my baking sheets long long ago before I got my hands on a hearth.  Brings back good memories, those pizzas always came out great.

#10

General Pizza Making / Re: Post a Pic of Your Pie - D...

Last post by gcpizza - Yesterday at 09:01:28 PM

Ledo Pizza Style/Maryland Style. Probably the easiest style to execute in a home environment. No oven mods. No high temperatures. No extended or complicated fermentation schedules. No preferments. No expensive custom pans hand made by one lonely monk at a monastery in the mountains. Just a quick easy peasy different type of pizza.