A D V E R T I S E M E N T


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Neapolitan Style / Re: My trip to Naples and back
« Last post by Wario on Today at 02:59:27 PM »
What is your launch method? Jiggle or a quick pull? I started with the jiggle, but after some accidents started with the quick pull and found it works a lot better. I use a little flour as an extra insurance since the consequences of a disaster in there are high. The consequences are less of a problem in a WFO, but when I use the P134H indoors I really donít want an upside down pie or one that tear in the middle.
I am aiming at the quick pull but i jiggle to get the pizza of the peel.
Not using too much ingredients or sauce, not going too thin on the skin and being fast on the prepping also matters.
Since i really like thin bottoms, it gets more tricky, but when i am sparse with the sauce it is doable i noticed. Tonight i made two pizza Margaretha's and they both came of perfect of the peel! 

Thanks for the useful tips!
2
Pizza Ovens / Re: Valoriani baby 75?
« Last post by GilScales on Today at 02:56:16 PM »
im sure your getting close... no problem curing 24 hours a day now.  It will eventually stop.   again... what an oven... wow!

I hope so, I promised to make pizza for 12 people Friday night, well if we get rid of all the moisture by then that is
3
Pizza Ovens / Re: Valoriani baby 75?
« Last post by GilScales on Today at 02:54:29 PM »
You have no patience :)
Keep going at the same range as the last one before it stops dripping and then some. Bump up when you are in the clear.

I see you are on her side! Haha, it is slowing a little and still holding in the upper 600ís 4 to 5Ē out from center of the dome
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New York Style / Looking for Mama's Too house slice dough recipe
« Last post by jpitkoff on Today at 02:24:54 PM »
I know most people love Mama's Too for the square slices, but I'm a huge fan of their NY-style house (i.e. triangle) slice and would love to find a recipe for it. The crust is crispy and light with a really great, well-developed flavor. Any leads?

(Wouldn't mind a recipe for the square slices too though!)

5
Cookbook Reviews / Re: Modernist Pizza
« Last post by ptix on Today at 02:17:11 PM »

You said you found many ideas for improving your pizza - can you give examples ?
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General Pizza Making / Re: NJ Boardwalk Pizza
« Last post by aSliceofHeaven on Today at 02:00:15 PM »
Does anybody have a good sauce recipe for a boardwalk style pizza that is sweet?
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Off-Topic Foods / Re: Egg recipes
« Last post by texmex on Today at 01:43:38 PM »
You guys are funny.
fruit or egg in beer is gross.
I know, since I have tried many things in beer.
I wonder if beer poached eggs would be good?

Back to the topic at hand, I was on an egg a day eating spree for about 6 weeks, which is odd for me, but I couldn't stop. From egg on toast to egg burritos, it devolved to buttery french toast, and I mean plenty of it. I started to crave flan custard, but haven't made any. I have used eggs in savory and sweet cheesecakes. I went and made French toast in the middle of trying to write this. gotta eat.
8
Monthly Challenge / Re: Fall 2021 Pizza Challenge: Squash
« Last post by peetzabone on Today at 01:35:36 PM »
A couple weeks ago I made one topped with butternut squash that I'd rubbed in olive oil and salted. Had a base mix of lemon/salt/pepper/ricotta. Used some garden peppers, summer sausage, toasted walnuts, feta, and arugula (post bake). A little hot honey too. I was hoping the squash would have crisped up more (I shaved it with an apple peeler), but it was still pretty good.

Standard NY Style crust. 2-day ferment.

Did you pre-cook your squash?
9
Shop Talk / Re: pizza shop question
« Last post by woodfiredandrew on Today at 01:34:07 PM »
hi

I am in the very early stages of starting my own shop. I am trying to find out some basic info for my business plan. I know there are not spot on or guaranteed numbers I'm just looking for a round about average. so if anyone would be willing to help me out i would really appreciate it.
1st What is a avg ticket price (i know area is a big factor) I've seen estimates for 12-40 does this seem right?
2nd Avg daily transactions i really can't find much on this.
3rd How many days are you guys open? 6/7?
4th Is delivery a must? i know a lot of places around me do not deliver.
5th On a avg day what does your staffing look like?
Help with any of these questions would be a huge help!!!
Thanks again for helping a newb out. :chef:

you are asking very open ended questions....imo
What is your vision? if you take a time to put it down then people would shred it based on their thought process.
when i said vision meaning every which way, do you see making 150 pizzas/day,  do you see yourself open from 11am thru 9 pm 6 days or 7 days.
pizza you have in mind to sell to customer, what price would you willing to pay for it if you have to buy it. etc. etc.   
10
Dough Clinic / Re: Need help with making frozen pizza
« Last post by 02ebz06 on Today at 11:19:17 AM »
I make NY style and freeze the dough balls.
There is no difference in the recipe I use, just the procedure.
My procedure is this:
Instead of shooting for a dough ball that is 75-80f, I shoot for 65-70f.
That involves putting the mixer bowl and hook in the freezer for 15 min. or more.
Measure all the ingredient into separate bowls and put in refrigerator.
I leave it for an hour, but you could just as easily check to see when the water temp gets down to the fridge temp.
After mixing, then form the ball quickly, light put a coat of oil on it, into a bread bag, flatten into a hockey puck, wrap, and put in freezer.

Some have par-baked skins for thin-crust pizza and frozen them.
I have not.  Just my opinion, but I would thing you would be better off freezing the skin by itself. for one thing, you could stand it on edge if needed.
I vacuum seal/freeze all my toppings in amounts that I would put on the pizza.
You could do the same.  Take a par-baked skin and the toppings you want out of the freezer the day before you want to make it.

I've read somewhere that you shouldn't freeze them for more that 2-3 weeks.
Not sure why that it, but I make 3 dough balls and make pizza every other Saturday, so the last one is in freezer for 6 weeks.
I have seen no adverse effects from that.
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