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Pizza Ovens / Re: Valoriani baby 75?
« Last post by GilScales on Today at 07:52:05 PM »
All set up, (Except for the gas line, still have to run that) and bought the burner recommended by someone here off of Amazon, put a 6" extension on it so I could keep the flex hose well out of the inside of the oven, gonna go slow on the curing just to be safe!

I just found out after traveling 470 miles with this oven on the top part of the stand and the stand secured very well in the truck that the oven was not bolted to the stand, just press fit is what the manual said, whew, glad it made it home!
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Cracker Style / Re: Tommy's Pizza (Columbus OH) - Any recipe ideas
« Last post by tedcholl on Today at 07:19:42 PM »
I'm pretty sure Tommy's only uses high gluten flour. When I got the picture of the Bellisimo high gluten flour from the Campus Tommy's, the guy/employee I asked to take the picture said that was their only flour.  I also never saw any other flour bags when I did the dumpster diving with Ryan

TIFWIW

Nice to see you back on the forum Floridian.   I've been using a 50/50 blend of King Arthur Bread Flour and King Arthur Hi Gluten to give me the same protein % as the Bellisimo, per their website.  No one, including me have been able to find where and how to buy Bellisimo.
Lot's happened since you were last active.  Hope you're doing well.
Ted
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Cracker Style / Re: Tommy's Pizza (Columbus OH) - Any recipe ideas
« Last post by Floridian on Today at 07:06:05 PM »
I'm pretty sure Tommy's only uses high gluten flour. When I got the picture of the Bellisimo high gluten flour from the Campus Tommy's, the guy/employee I asked to take the picture said that was their only flour.  I also never saw any other flour bags when I did the dumpster diving with Ryan

TIFWIW
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General Pizza Making / Re: Making Costco Pizza Dough (Lamonica's)
« Last post by channer662 on Today at 05:45:25 PM »
Did I miss something?
Was the recipe ever posted?
Dough hydration/Formula?
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Pizza Ovens / Re: Oven help, Pizzeria Pronto
« Last post by smtdev on Today at 05:38:11 PM »
Smart choice I think. You would likely "outgrow" the Pronto pretty quickly.
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Pizza Ovens / Re: Oven help, Pizzeria Pronto
« Last post by Itsamarmot on Today at 05:18:50 PM »
I am gonna hold on for a used ooni I think.
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New York Style / Re: L'industrie
« Last post by Jon in Albany on Today at 04:42:10 PM »
Everything has changed since my one visit there. They've gotten bigger and I think switched to a pizza master oven. I don't remember all the details since I listened a while ago, but Massimo Laviglia was interview on the Pizza City podcast. I think they talked about the dough evolution. Might be a good place to start. It is the 2/28/20 episode. Here's a link or you could probably download it from any podcast app.

https://pizzacityusa.com/podcasts/massimo-laviglia-from-lindustrie-in-brooklyn/
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Pizza Ovens / Re: Oven help, Pizzeria Pronto
« Last post by smtdev on Today at 04:29:50 PM »
I'd imagine that you could make a very tasty pizza with 650-700F.

Yes, I was quite happy with the results at the time.
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Off-Topic Foods / Re: Pasta!
« Last post by Jackitup on Today at 04:13:26 PM »
Cavatelli with roasted and pureed butternut squash. I made this a couple days ago, but wanted to share it here since it came out so good. I wanted to keep the "fresh" flavor of the squash, so for the puree I baked it at 320f until tender. This (in my head at least) drove off a little extra water while not giving too much of a roasted flavor. I put it in the food processor with lite chicken stock, some fresh ricotta, a little calabrian chili powder, salt and some nutmeg. Process until smooth.

Combine the puree off heat with al dente pasta and season with parm reggiano and add pasta water to thin as needed.

The roasted pieces were just caramelized in a skillet over med low heat and used as a garnish. Other garnishes were chives, toasted pine nuts, fried bread crumbs and fresh ricotta.

I just roasted up some butternut squash last nite!!!
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Dough Clinic / Re: Tom Lehmann has Passed Away
« Last post by mrmrva on Today at 03:59:08 PM »
Haven't visited for a while and seeing this just now.

May he rest in peace
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