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Pizza News / Re: Love Reno TV Show
« Last post by waltertore on Today at 02:29:14 PM »
Great job Walter! Your pizzas look terrific. Bukka White used to call his spontaneous music "Sky Songs."

Thanks.  Bukka White was great.   I got to play with some of that era - Lightning Hopkins, Sonny Terry, and many of the next generation including living with Louisiana Red as a teen.  I came out of music a millioniare in stories but penniless.  Most of my peers are dead.  I am so thankful Spontobeat never made it big. 
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Pizza News / Re: Love Reno TV Show
« Last post by waltertore on Today at 02:26:58 PM »
I already checked all of this out years ago... love it!

Thanks Scott for checking out my tunes :)  The music industry would not retool its approach for Spontobeat.  It was a rough road finacially but wonderful in life experiences.  So many cool things happened, so many great times with great musicians, and I had to work day jobs much of the time in bakeries with dough and such.  If I made it as big in music as in pizza I would probably have been dead by now.  I saw so many start in my band and go on to world famous.  It was sad at times but was part of the place we are in today and I am grateful it went this way.
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Off-Topic Foods / Re: Buffalo Chicken Pizza
« Last post by Jon in Albany on Today at 02:23:41 PM »
I usually poach then dice a thin piece of chicken breast.

To make the pizza, stretch a dough, throw down some Frank's, then mozzarella and the chicken, some gorganzola crumbles, maybe a pinch of Romano if I brought it outside, and then another little bit of Frank's splashed on. It's my sister in law's favorite.

Also good with a little pepperoni thrown own there too.

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Pizza News / Re: Love Reno TV Show
« Last post by waltertore on Today at 02:23:22 PM »
Very cool Walter! Nice work.

Thanks!
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Shop Talk / Re: Pro pizza cutting apparatus has landed!
« Last post by GumbaWill on Today at 02:12:14 PM »
I like Dexter.  One thing however is they are not made like they used to be made.  A good idea to make sure you dry off the metal completely after washing by hand or surface rust begins after a few washes.

Thanks for the heads up. I already knew that carbon steel is prone to rust if it's not dried well. Funny that the Amazon description calls it stainless steel? Anyway, it is a trade-off carbon steel holds a better edge.
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New York Style / what oven temperature in a commercial oven?
« Last post by drimkunas on Today at 02:07:46 PM »
What are typical oven temps in a NY pizza joint typically running at? Bakers Pride etc for baking pies. What about for reheating slices?
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Pizza News / Re: Love Reno TV Show
« Last post by Gene in Acadiana on Today at 02:04:28 PM »
Thanks Scott.  Reno has been good to us and we never thought pizza would take us so far.  That song sound pretty funky to me.  I have a recording studio in my house and record my music and am use to higher quality sound.  Here is a link to my music if you are interested.  I make up all the words and music and record it all live 1 take - drums on my feet, harp on the rack, guitar, vocals.  I call it Spontobeat - spontaneously created music.  I live my life spontaneously as well :)

https://www.soundclick.com/artist/default.cfm?bandid=157137

Great job Walter! Your pizzas look terrific. Bukka White used to call his spontaneous music "Sky Songs."
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My go-to is your 2012 Holy Grail, which I riff off and do other mods on the fats sometimes (up/down, butter/ghee, olive/corn, etc.).  But I've never needed a reason to tweak the salt levels.  Even a % change is a gram or two per pie.

I had to look that up.
The 2012 recipe had a 0.7% salt percentage. That was 0.4 tsp salt for a 12 inch deep dish.
The current 'Deep Dish Holy Grail'(2021) recipe is using 0.25 tsp of salt, which was 0.45%.
I'm using 0.9% or 0.5 tsp of salt for my RDD Quick Dough recipe.

I'm just wondering how much salt everyone else is using for a deep dish specific pizza dough,
and whether it would be a good idea to increase salt level to something more in line with other pizza styles or not.
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Pizza News / Re: Love Reno TV Show
« Last post by scott r on Today at 01:52:15 PM »
I already checked all of this out years ago... love it!
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American Style / Re: Pizza Hut Pan Pizza
« Last post by hotsawce on Today at 01:49:05 PM »
Has anyone tried doing a parbake on this style for a little more crunch/structure? Just curious how it comes out. I know Tom wrote a great article on parbaking pan pie crusts but I don't think I've ever seen a picture of one. These are usually straight bakes
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