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Thank you Tom for your reply...

Your article stating that the other type of Fats aids gas retention was something I wanted to incorporate into my recipe which I have altered over time, and trying to plug my numbers now in the calculator just won't formulate as the hydration is just too high.

Using your calculator, I see that my IDY will increase to 1.61g to achieve the .6% recommended based on my 460 gram Flour weight.

In regards to the Fats, I was curious how the different types would ultimately affect the finished product, i.e does using margarine increase dough stretchability vs. Olive Oil which I always assumed was the standard.  I did notice that "Extra Virgin Olive Oil" is not recommended on the calculator.  I understand that I just need to do a 1 to 1 replacement.
 
If there are noticeable differences in how the various fats react, then maybe that would be a topic for an article unless you've already covered that....
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Off-Topic Foods / Re: Oklahoma onion burgers
« Last post by jkb on Today at 09:33:02 AM »
they are pretty indestructible!    The shelf life is almost so good that it scares me lol


Yup.  Freeze them and throw them in the microwave for 25s. 

I had some go moldy on me for he first time ever last month.  It was humid and they were 10 days old.
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General Pizza Making / Re: NJ Boardwalk Pizza
« Last post by jkb on Today at 09:25:08 AM »
Iím a slow learner. Finally, after seeing the Manco & Manco Instagram pic Norma posted I can see the hose end stuck in the (undoubtedly sterile) PVC pipe fitting is the sauce delivery end rather than the supply end. Like other plumbing marvels, I would not care to eat anything serviced by it.


In my work at parks and schools I have seen and called attention to many water and hose atrocities in connection with middle school and high school football. My parentsí frozen pizza business had a USDA inspector in the plant 24 hrs a day. Knowing some of the minuscule types of things that could get them shut down for 10 minutes to 2 hrs - such as someone leaving a pair of boots on the locker room floor instead of in their locker in a room 200 feet and many walls away from the production room - Iím quite certain this hose thing would not fly or even be an attractive idea in a food business shipping product across state lines. Even if it is OK on a technicality or because they do not ship across state lines, after seeing this once in person I would not eat there again.

I spent 10 years in the bakery and the supermarket business and then 26 more in pharma.  DI/USP water,  cell culture/mabs.  Don't get me started on the Japanese inspectors asking about the dirty hose in the process area.
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Pizza Ovens / Re: Etna gas oven ( Edil Planet Forni )
« Last post by Roadrunner on Today at 09:01:52 AM »
Show us!

I used this hose https://www.amazon.com/dp/B06XK43NL3/?tag=pmak-20

And these connectors https://www.amazon.com/dp/B00CHI06S4/?tag=pmak-20

I have everything tucked away in my table. Next time I move it Iíll take a picture. It was as simple as cutting the hose in half, attaching the cut end of the male end to the oven with a clamp and using one of the connectors on the regulator hose and attach to the cut end of the female quick connect.
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General Pizza Making / Re: NJ Boardwalk Pizza
« Last post by foreplease on Today at 08:58:10 AM »

But it works...
Iím a slow learner. Finally, after seeing the Manco & Manco Instagram pic Norma posted I can see the hose end stuck in the (undoubtedly sterile) PVC pipe fitting is the sauce delivery end rather than the supply end. Like other plumbing marvels, I would not care to eat anything serviced by it.


In my work at parks and schools I have seen and called attention to many water and hose atrocities in connection with middle school and high school football. My parentsí frozen pizza business had a USDA inspector in the plant 24 hrs a day. Knowing some of the minuscule types of things that could get them shut down for 10 minutes to 2 hrs - such as someone leaving a pair of boots on the locker room floor instead of in their locker in a room 200 feet and many walls away from the production room - Iím quite certain this hose thing would not fly or even be an attractive idea in a food business shipping product across state lines. Even if it is OK on a technicality or because they do not ship across state lines, after seeing this once in person I would not eat there again.

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Pizza Ovens / Re: Etna gas oven ( Edil Planet Forni )
« Last post by dasabonis on Today at 08:16:25 AM »
This oven is powerful. I haven't tested it to see how long it takes to get to 900, but I don't think it'll be too long.
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Off-Topic Foods / Re: Oklahoma onion burgers
« Last post by HansB on Today at 08:05:38 AM »
they are pretty indestructible!    The shelf life is almost so good that it scares me lol

Like Twinkies!  :-D
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Off-Topic Foods / Re: Oklahoma onion burgers
« Last post by scott r on Today at 07:30:33 AM »
I'm going to bring some back and extra to freeze to see how they are after thawing.

they are pretty indestructible!    The shelf life is almost so good that it scares me lol
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New York Style / Re: Forming the cornicione
« Last post by Minolta Rokkor on Today at 07:28:50 AM »
I myself smash the rim when emulating NY Style.
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Chicago Style / Re: ATK Chicago Thin
« Last post by Garvey on Today at 07:21:20 AM »
Itís cool.  I know what you mean.  Really, the ATK is basically PF with 2% less hydration and olive instead of corn oil.  It's interesting to hear you say this makes or would make a good cracker, considering they made it much thicker as a test recipe. For their TF, you'd need that whole dough ball you made and rolled it to 14" instead of 16".  What do you think thicker dough would contribute to the overall balance of the recipe as a whole?
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