Recent Posts

1

Shop Talk / Re: Clamshell Pizza Dough Press

« Last post by Jon in Albany on Today at 04:15:55 PM »

I saw a reel yesterday with Roberto Caporuscio. Looked like he was endorsing some equipment. One piece was a dough stretcher. looked like a big drawer with a circular light target for the dough. Close the drawer and something rolls it out. Just looked and I can't find the video to link.

2

Dough Clinic / Re: What does a poolish actually do?

« Last post by TXCraig1 on Today at 04:11:23 PM »

Stretch and folds are an excellent way of developing a strong dough.   Cold fermentation helps too...

If cold water slows gluten development, I would think cold fermenting would as well. Is the thought that the fermentation slows more than the gluten development?

3

Dough Ingredients / Re: Insects

« Last post by TXCraig1 on Today at 03:58:21 PM »

It can do some impressive things, like write code to draw a picture, because it knows how the code syntax works.

I'd be curious for you to think of some things that you don't think it should be able to do based on how you think it works, ask it to do them, and post the results.

4

Prep Equipment / Re: Which is the best blender to buy?

« Last post by Timpanogos Slim on Today at 03:40:36 PM »

About a year ago I bought a Braun. The beast will even grind whole seeds ect for my curry powders and spice mixes -into actual powder. Don't even need a spice grinder! Fairly cheap too compared to the high end ones.

I used to turn rolled oats into oat flour in the blender on the bosch universal. I do like my braun stick blender a lot though.

If i buy a fancy blender it'll probably have to be a blendtek. That company was founded by some guys from the neighborhood i grew up in - I used to see the Will It Blend guy around regularly.

5

General Pizza Making / Re: NJ vs NYC pizza?

« Last post by waltertore on Today at 03:39:31 PM »

NYC pizza has gone off the deep end with new twists and NJ is following.  Pies came in one size unless it was a bar that served pizza. Some of them had what we called "bar pies". they were 12" and cost a couple dollars and you would eat at the bar with your beer.  I never saw a 1/2 topping pie, or more than 2 toppings on a pie in my youth -1960's-70's. I grew up in the Newark NJ area. It was subtle differences in pizzerias, and we would split hairs over the little differences.  We never ventured out of the neighborhood much because there was great pizza there. When we visited relatives, most were 5-15 minutes away, sometimes they would have pizza for us from their favorite place but mostly it was home cooked Italian meals on those visits.  I used to go into NYC to play music and my father commuted 15 minutes to Manhattan for 35 years.  I preferred NJ pies I grew up on. 

6

Dough Ingredients / Re: Insects

« Last post by Timpanogos Slim on Today at 03:36:21 PM »

I've spent a good bit of time testing ChatGPT, and IMO, you grossly underestimate it.

I'd be curious for you to think of some things that you don't think it should be able to do based on how you think it works, ask it to do them, and post the results.

It can do some impressive things, like write code to draw a picture, because it knows how the code syntax works.

7

Dough Clinic / Re: What does a poolish actually do?

« Last post by scott r on Today at 03:15:23 PM »

Stretch and folds are an excellent way of developing a strong dough.   Cold fermentation helps too... as well as the proper hand mixing technique.  Ill bet you have all of that down and thats why you have great pizza!

Dan suggests the high hydration for lower temp ovens.   For his own dough in his wood (and now electric) high temp ovens he is at about 67 and dont forget that he is mixing in T85 flour that is fairly thirsty.  Also, he is doing sourdough, and the acids make for a tighter feel allowing for higher hydration compared to commercial yeast based direct doughs.

8

General Pizza Making / Re: Post a Pic of Your Pie - Daily Update

« Last post by fitzgen on Today at 03:11:03 PM »

Great tutorial! I'm making un-fermented pepperoni this evening, the quick American-style using just the cure but no culture. I'll try your recipe next, thanks.

Let me know if you do! The recipe is roughly based on one from the 2 guys and a cooler YouTube channel, they’re a great salami/sausage resource if you aren’t already aware of them.

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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update

« Last post by fitzgen on Today at 03:09:41 PM »

Excellent! Looks terrific!

Thanks JPB!

10

General Pizza Making / Re: Post a Pic of Your Pie - Daily Update

« Last post by bargebakery on Today at 02:48:33 PM »

Posting some pics of last weekend's Ooni Fyra bake. Pleased with how they came out ultimately, the flavor on the dough was really on point and really pleased with the oven spring.

Ferment:

2 hour bulk fermentation at ambient (3/4 coil folds)
24 cold bulk ferment
Take out of cold 2 hours before final shaping
Back into the cold for 24 hours
Remove from cold 3 hours before fire