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Author Topic: Pizza Secrets and Pearls  (Read 29595 times)

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Offline quietdesperation

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Re: Pizza Secrets and Pearls
« Reply #100 on: June 14, 2019, 12:18:25 PM »
#57 : Use fresh yeast. It's actual small living animals

I like the reclassification of yeast into the animal kingdom because lately, I've been thinking of dough as a living thing, a pet of sorts, that you raise and eventually...eat. the reclassification makes the whole fantasy so much more satisfying.

« Last Edit: June 14, 2019, 01:22:11 PM by quietdesperation »
"Is that a pie fit for a king
A wondrous sweet
And most particular thing?" - sweeney todd

Offline TXCraig1

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Re: Pizza Secrets and Pearls
« Reply #101 on: June 14, 2019, 07:56:27 PM »
I like the reclassification of yeast into the animal kingdom b

? When did that happen? Every place I look still says Kingdom Fungi.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Carmine Abramo

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Re: Pizza Secrets and Pearls
« Reply #102 on: June 14, 2019, 08:56:44 PM »
? When did that happen? Every place I look still says Kingdom Fungi.

If found living yeast on Mars I'd bet 7 billion people's lives would change.

Offline Jackitup

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Re: Pizza Secrets and Pearls
« Reply #103 on: June 14, 2019, 10:45:39 PM »
I like the reclassification of yeast into the animal kingdom because lately, I've been thinking of dough as a living thing, a pet of sorts, that you raise and eventually...eat. the reclassification makes the whole fantasy so much more satisfying.

That would mess with a LOT of vegans me thinks!!!
Jon

“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline quietdesperation

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Re: Pizza Secrets and Pearls
« Reply #104 on: June 15, 2019, 01:32:44 AM »
? When did that happen? Every place I look still says Kingdom Fungi.

Another example of why the internet is a tough place for humor. I’m not sure if you’re kidding but I was kidding because it happened in member pizzen’s post (which I quoted) And now that I think about it, maybe pizzen’s was kidding which would be kinda brilliant.

Sigh.
« Last Edit: June 15, 2019, 01:36:30 AM by quietdesperation »
"Is that a pie fit for a king
A wondrous sweet
And most particular thing?" - sweeney todd

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Offline Jersey Pie Boy

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Re: Pizza Secrets and Pearls
« Reply #105 on: June 15, 2019, 11:30:15 AM »
Shoot! I was going to adopt a rescue yeast :-D

Offline vdempsey

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Re: Pizza Secrets and Pearls
« Reply #106 on: June 20, 2019, 12:00:08 PM »
...00 Blue Caputo flour can be used in a home oven, with a sourdough starter. You won't know till you try it. I did. And it was a nice pizza.  :pizza:
Vida - Naturally leavened pizza made at home electric oven.

Offline TXCraig1

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Re: Pizza Secrets and Pearls
« Reply #107 on: July 25, 2019, 07:51:34 AM »
58) If you're reading something about making pizza, no matter the credentials of the person writing it, if you see the word "Caputo," that should be a tip-off to be very skeptical of everything you read, good or bad.

(This is not a commentary on the post directly above).
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline vdempsey

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Re: Pizza Secrets and Pearls
« Reply #108 on: July 26, 2019, 09:05:59 AM »
58) If you're reading something about making pizza, no matter the credentials of the person writing it, if you see the word "Caputo," that should be a tip-off to be very skeptical of everything you read, good or bad.

(This is not a commentary on the post directly above).

Just so happen to be the above from your commentary...and you commented.
Vida - Naturally leavened pizza made at home electric oven.

Offline TXCraig1

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Re: Pizza Secrets and Pearls
« Reply #109 on: July 26, 2019, 09:26:15 AM »
Just so happen to be the above from your commentary...and you commented.

What I was trying to say is that it was not your comment that inspired mine.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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Offline john_k

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Re: Pizza Secrets and Pearls
« Reply #110 on: July 26, 2019, 05:42:29 PM »
For teglia dough prep, notice the difference between "pulling" the high-hydration dough to get it to stretch (in the extreme, this would mean pinching it between fingers and thumb, and pulling it to stretch), and "pushing" the dough (pressing more or less straight down with the finger pads to push the air).

The second way will give more oven spring.

Offline john_k

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Re: Pizza Secrets and Pearls
« Reply #111 on: July 26, 2019, 05:45:28 PM »
Inch up or down on one of the ingredients in a recipe you use a lot to see the effect.

I am thinking especially of dialing up or down on the oil in a Chicago thin or cracker crust, but doing the same with salt or yeast, for any style, can be educational.

Offline john_k

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Re: Pizza Secrets and Pearls
« Reply #112 on: July 26, 2019, 05:47:03 PM »
You can mail order a case of 8x8 inch quarry tiles from Home Depot for much less than the cost of a regular baking stone. An angle grinder and a cheapie vise allows you to customize the size for your oven.

Offline john_k

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Re: Pizza Secrets and Pearls
« Reply #113 on: July 26, 2019, 05:52:33 PM »
A very large cutting board (like this one https://www.amazon.com/gp/product/B001DI5VCA/?tag=pmak-20) makes life a lot easier and less messy.

Offline foreplease

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Re: Pizza Secrets and Pearls
« Reply #114 on: July 26, 2019, 08:08:19 PM »
You can mail order a case of 8x8 inch quarry tiles from Home Depot for much less than the cost of a regular baking stone. An angle grinder and a cheapie vise allows you to customize the size for your oven.
I have been using these for years and have given away many sets. They are easier to clean and store too.
-Tony

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Offline jkb

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Re: Pizza Secrets and Pearls
« Reply #115 on: July 26, 2019, 08:22:43 PM »
I have been using these for years and have given away many sets. They are easier to clean and store too.

Clean?  ???  Never clean it!

Store?  ???  My stone stays in the oven unless I have it out to clean it.
« Last Edit: July 26, 2019, 08:25:35 PM by jkb »
John

Offline quietdesperation

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Re: Pizza Secrets and Pearls
« Reply #116 on: July 31, 2019, 10:40:23 AM »
from my brother, who it turns out has made > 10K pies:
when edge stretching, don't just look for thin spots, use your hands to feel for them and adjust accordingly.

he watched me edge stretch a pie, asked if he could do a little, and realized this was part of his muscle memory. helped me quite a bit last night.

« Last Edit: July 31, 2019, 10:43:56 AM by quietdesperation »
"Is that a pie fit for a king
A wondrous sweet
And most particular thing?" - sweeney todd

Offline TXCraig1

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Re: Pizza Secrets and Pearls
« Reply #117 on: July 31, 2019, 11:02:16 AM »
It's a lot easier to thin out a thick spot than it is to thicken up a thin spot.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline quietdesperation

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Re: Pizza Secrets and Pearls
« Reply #118 on: July 31, 2019, 11:08:01 AM »
It's a lot easier to thin out a thick spot than it is to thicken up a thin spot.

ha, that's almost exactly what my bro said! He pointed to a thin spot and said "at the point you can see the thin spot, it's too late. The whole idea is to prevent  them from forming in the first  place"
"Is that a pie fit for a king
A wondrous sweet
And most particular thing?" - sweeney todd

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