Recent Posts

1

New York Style / Re: King Arthur Bread Flour vs. All Trumps (& Storage For Home Use)

« Last post by Decoy205 on Today at 07:05:38 AM »

Honestly I think you can get great NY pizzas with KAAP!  I’ve used KAAP KABF and been using all trumps bleached and bromated. 

I bought a 50 lb bag of AT bagged in 2gal zip locks 5lbs each and put in my basement freezer.  Each time I need a bag I pull from freezer the day before.  Will last a long time this way.  I think I have 25 lbs left of the 50 I got in sept.  Great for bagels and pizza! 

Tom Lehman said freezing can also kill any bug eggs that may be in the flour after 45 days. So added benefit there.

All trumps makes a great pizza but honestly if you get your fermentation time and technique where you want it King Arthur is great and super easy to get.. that being said I want to try the commercial King Arthur Lancelot after I finish my all trumps.

1st pic King Arthur AP. 2nd pic all trumps

2

New York Style / Re: Decoy’s NY pizza practice

« Last post by Decoy205 on Today at 06:49:16 AM »

lookin good decoy

Thanks man!  Feels good to be making pies again. 

3

Pizzeria & Restaurant Reviews / Pizza Review - PizzAmore, Mt. Dora, FL

« Last post by femike99 on Today at 06:40:31 AM »

https://femike99.wordpress.com/2023/12/08/lists-part-2/

Pizza Review - PizzAmore, Mt. Dora, FL

BTW - I apologize for the typo (actually autocorrect that I missed) in my last post.

4

Dough Clinic / Re: Does it make sense to use BIGA??

« Last post by stevenfstein on Today at 06:20:04 AM »

Is there an advantage of poolish/Biga in a NY Style pie? I usually make the dough, ball and CF for 72 hours. I have a "recipe" that my wife really likes so if I wanted to try one of the pre ferments, how would I modify my process. Here are the ingredients - the Preferment is simply corn meal and I'm at 62% hydration.

Flour, Water, Preferment (15%), Instant Dry Yeast, Regular/Fine Sea Salt, Diastatic Malt Powder, Olive Oil, Sugar

Best... Steve

5

Neapolitan Style / Re: Video of Pizzeria Concettina ai Tre Santi , Naples IT, with recipe

« Last post by Matthew on Today at 05:33:51 AM »

Salt is 40g for 1450g flour = 2.7%

Fresh yeast is .48% 7g/1450g, IDY would be ~.24%

The tan bag is Ricca Tippo 0.

7g would be for the entire batch and not/L of water.

6

General Pizza Making / Re: Baker's yeast quantity prediction model - please compare to your results

« Last post by Pizzailolz on Today at 02:12:36 AM »

TheLastOfUs,

You should also keep in mind that measuring out small amounts of yeast can be a real challenge. I tried to make this point, but in a humorous way, in the post at Reply 55 at:

https://www.pizzamaking.com/forum/index.php?topic=7225.msg78615#msg78615

Peter

I read that one before. Loved it! 

7

Pizza Ovens / Re: Consolidated Halo Topic

« Last post by DDT on Today at 01:57:28 AM »

Is the Halo considered a low pressure propane appliance? I am shopping for a longer hose. Also, would that mess up the flame?

8

New York Style / Re: 7 minute New York bake

« Last post by spaceboy on Today at 01:25:39 AM »

spaceboy,

You are correct. For this thread to achieve almost 45,000 views is quite an accomplishment.

Peter

and im a big chunk of those views 

9

General Pizza Making / Re: Baker's yeast quantity prediction model - please compare to your results

« Last post by Pete-zza on Yesterday at 10:43:12 PM »

TheLastOfUs,

You should also keep in mind that measuring out small amounts of yeast can be a real challenge. I tried to make this point, but in a humorous way, in the post at Reply 55 at:

https://www.pizzamaking.com/forum/index.php?topic=7225.msg78615#msg78615

Peter

10

New York Style / Re: 7 minute New York bake

« Last post by Pete-zza on Yesterday at 10:12:22 PM »

yea to me this just pizzaman's pizza thread, and one of the best on the forum

spaceboy,

You are correct. For this thread to achieve almost 45,000 views is quite an accomplishment.

Peter