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Rocko Bonaparte posted:I was talking about for the dough. I have some wheat gluten since I usually have to boost these hipster flours I use for other stuff. So I usually wind up adding enough to all-purpose flour to increase the flour's gluten by 1%. With a cold ferment, I get pretty similar performance to an Italian type 00. In this case, I wasn't going to use them but actually was going to use KA WW like you concidentally brought up. I've done some more reading and one of the gripes about 100% whole wheat was the bran cuts into the gluten strands and makes it harder to get a good texture. So I think I'll try it at a third for now. I like KA WW at a 1:2 ratio with the KA AP. I get the flavor of the whole wheat and the texture of pizza. The bran doesn’t mess with the crumb this way and it works well. It doesn’t taste like sawdust at all (unless maybe you go above my pleb oven that only goes to 550).
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Jul 4, 2021 18:10
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Forgive me for I have sinned:  Was craving a ham + pineapple.
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Jul 5, 2021 19:15
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StarkingBarfish posted:Forgive me for I have sinned: It looks delicious but something about the taste of warm pineapple really puts me off...
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Jul 5, 2021 19:36
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Malefitz posted:It looks delicious but something about the taste of warm pineapple really puts me off... Normally I'd agree, but for some reason I was feeling nostalgic and it hit the spot.
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Jul 5, 2021 19:40
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Malefitz posted:It looks delicious but something about the taste of warm pineapple really puts me off... So what probably does it for you is warmed canned pineapple. Grilled fresh pineapple is great, and using fresh pineapple on pizza is great.
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Jul 6, 2021 06:05
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Grilled fresh pineapple is great. I still don’t want it on top of cheese and tomato sauce. Do you though, I don’t really care what other people like on their pizza.
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Jul 6, 2021 06:30
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I still have a "ball" (lol) of dough but don't want to defrost any tomato sauce. Recs for pizza bianco topping for my lunch? Thinking cherry tomatoes, goats cheese, pesto?
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Jul 6, 2021 08:34
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ColHannibal posted:So what probably does it for you is warmed canned pineapple. Grilled fresh pineapple is great, and using fresh pineapple on pizza is great. I have heard this before and I would be willing to try grilled fresh pineapple as a standalone. It's still not going to be on my Pizza though. I don't judge people who like it as there's no reason to outside of lovely stale internet memes. But I just know that there are lots of other things I'd rather have on my Pizza than a fruit. knox_harrington posted:I still have a "ball" (lol) of dough but don't want to defrost any tomato sauce. Recs for pizza bianco topping for my lunch? Thinking cherry tomatoes, goats cheese, pesto? As we are talking about toppings which others might find nausea-inducing may I introduce you to Pizza with Sauce Hollandaise, grilled chicken and broccoli?
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Jul 6, 2021 11:43
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Delicious. I think my main problem was incompetence at shaping the pizza but seem to be getting a bit better. Also I remembered that you can use water injection to make crusts more crusty so gave it a few squirts with the cat dissuading spray bottle.  
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Jul 6, 2021 12:37
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knox_harrington posted:I still have a "ball" (lol) of dough but don't want to defrost any tomato sauce. Recs for pizza bianco topping for my lunch? Thinking cherry tomatoes, goats cheese, pesto? That's a tasty combo. I also like: Goats cheese, walnuts and a little honey. Walnuts go on after baking. Gorgonzola, mozz, rocket after baking Pancetta, mozz, borlotti beans
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Jul 6, 2021 13:39
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The local restaurant supply store had 12"x16"x3.5" clear bins with lids, which is as close to what I wanted as I can ever expect to get, so I finally found something that can cold ferment 8 dough balls at once, and two of them should be able to fit on one shelf in my outdoor fridge, so I'm set now.
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Jul 9, 2021 03:18
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I done hosed up. Was stuck at work for ages and came home stressed out. So I made a poolish and dropped it in the fridge without letting it rest outside for an hour first. It naturally hasn't risen at all and I have 2 hours left until I need to start on my dough. Is this poolish salvageable or am I screwed and better of looking for an alternate recipe without poolish? I thought about putting it in my sous vide at 25C to activate the yeast and let it sit for 2 hours, but I guess I can just start a yeast based dough from scratch. Hopper fucked around with this message at 11:43 on Jul 9, 2021 |
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Jul 9, 2021 11:36
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At worst you have a batch of dough that has autolysed well. If you leave that to warm up over the next 2h you'll have something between a quick ferment and an overnight poolish? I've done this once before as well. Maybe in 2h check how bubbly it is and if it still looks a bit flat add some more IDY and treat as you would normally.  Yesterday night's pizza. Lamb shish kebab, mint + onion on a margarita.
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Jul 9, 2021 14:32
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Thanks, I ended up binning it cause it didn't bubble up at all. My electronic scales is apparently also broken and the ratios were screwed... Not my day today
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Jul 9, 2021 18:02
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I got one of the rectangular tubs for proving the dough balls but they just spread out until they were touching. This is 75% hydration with an autolyse step and I kneaded the dough more, also halved the amount of fresh yeast. The pizzas were absolutely delicious but I think I just need to reduce the hydration until I get a bit better bc this floppy dough is a pain in the butt. Fennel salami, artichokes, olives and mozzarella. 
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Jul 9, 2021 21:39
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So, after seasoning a cast iron pan three times with canola, i made a ragusea cast iron pizza. Good side: didn't stick at all, worked like a charm, got it browned on top the way I like and Pizza Pizza could only wish it knew how to do. Downside: misread putting the skillet on a medium as "high". Got a nice dark donut for my trouble. C'est la vie, but still edible. A D-minus overall, but a fixable proof of concept. Estimated cost: CAD $6.00 before labour. Mister Facetious fucked around with this message at 03:14 on Jul 10, 2021 |
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Jul 10, 2021 03:11
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knox_harrington posted:I got one of the rectangular tubs for proving the dough balls but they just spread out until they were touching. That looks pretty good, but yeah, 75% hydration isn't going to hold its shape in a proofing tray. I work with 65% usually and it comes out pretty good. The doughballs do spread in the tray but there's a clear delineation between them due to the gluten envelope of each keeping surface tension.
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Jul 10, 2021 13:00
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Rooted Vegetable posted:I've sold my Ooni 2. Far too fiddly to use while cooking. Too hot at the back too. drat. I didn't know the Oonis were such pieces of poo poo. I was looking to get one myself.
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Jul 10, 2021 14:45
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KinkyJohn posted:drat. I didn't know the Oonis were such pieces of poo poo. I was looking to get one myself. I love my Fyra. 
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Jul 10, 2021 14:51
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honestly I've gotten good enough pizza out of my 550 home oven with a steel now that I don't even care about getting a wood fired oven, I've gotten to where I can get something I would have paid restaurant bux for 90% of the time or more so I don't think it's a big deal
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Jul 10, 2021 18:14
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MrYenko posted:I love my Fyra. Same but my Koda. I don't think making sixty seconds pizzas will ever not be a little fiddly but the results are worth it to me
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Jul 10, 2021 20:32
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Stefan Prodan posted:honestly I've gotten good enough pizza out of my 550 home oven with a steel now that I don't even care about getting a wood fired oven, I've gotten to where I can get something I would have paid restaurant bux for 90% of the time or more so I don't think it's a big deal This is what I've found to be true as well.
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Jul 10, 2021 20:36
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Still dialing in my heat setting for my induction burner. I can go one more tick lower, or I'll probably have to use the stovetop method of popcorn making; slowly rotating the outside of the pan over the inverter to even out the heat.   Seasoned cast iron is purty good ya'll: https://i.imgur.com/kfqzmTL.mp4 Mister Facetious fucked around with this message at 20:44 on Jul 11, 2021 |
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Jul 11, 2021 20:31
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Hey Tagichatn, have you experimented with anything yet? I was thinking out loud about this situation with my wife, who was generally just kind of surprised about what being an issue but gluten being fine. She was thinking it would be odd to use gluten since that would come from a contemporary wheat. However, I was realizing that only matters if you're adding more in the first place.
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Jul 12, 2021 07:21
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Different topic, different post: I actually liked how my 70/30 bread dough came out, but I had also boosted it with some gluten. It actually handled very well. I was surprised by its performance. I am actually thinking of trying 50/50 for giggles.
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Jul 12, 2021 07:22
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Rocko Bonaparte posted:Hey Tagichatn, have you experimented with anything yet? I was thinking out loud about this situation with my wife, who was generally just kind of surprised about what being an issue but gluten being fine. She was thinking it would be odd to use gluten since that would come from a contemporary wheat. However, I was realizing that only matters if you're adding more in the first place. Not yet, I've just made some pizzas with a frozen cauliflower crust. Gluten insensitivity is a thing, notably with celiac disease but apparently wheat allergy is a common allergy in children. So we can still use rye and barley which both have gluten but not wheat. Unfortunately she also has tree nut allergies and almond flour is a super common gluten free flour. We've just been doing gluten free stuff but somehow you can remove the gluten from wheat so not all gluten free foods are actually wheat free. It really sucks but it's common for kids to grow out of it or with immunotherapy. My wife and I were thinking about getting an ooni oven too 
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Jul 13, 2021 03:42
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Tagichatn posted:Not yet, I've just made some pizzas with a frozen cauliflower crust. Gluten insensitivity is a thing, notably with celiac disease but apparently wheat allergy is a common allergy in children. So we can still use rye and barley which both have gluten but not wheat. Unfortunately she also has tree nut allergies and almond flour is a super common gluten free flour. When I was talking to my wife, I had brought up soybean flour as one of those "moon flours" people turn to do try to get something and she was pretty sure that was one of those allergies that likes to join the party, so I thought I'd bring that up as a concern. If the rest of the family can still down their carbs then you can probably still use a crazy oven if you use a circular pizza tray for the hippy crust (cauliflower or whatever). That'll help keep it from burning in some disgusting way. I don't know about the Oonis and all that because I'm a Mr. Brick Oven man over here, but I'll encourage anybody to go full stupid and join my crew. I do all kinds of crap in my oven. It's a great casserole factory in the summer; it doesn't heat up the house and it scratches that itch to rebel against the weather and do Thanksgiving in July (oh look, it's July) that people get into. I also have seared steak something fierce. I also figured out how to smoke meat in it, which did take some effort. Anyways, if you find some setup that makes a compelling pizza crust then I'd like to know so I can keep it on standby. Before the Plague, I would have people over for a board game night and poo poo out some pizzas. I'm generally dealing with a few vegetarians but I want to have a standby for the wheat/gluten crew.
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Jul 13, 2021 07:55
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We haven't had a chance to focus on any product photos in the last few months, so spent the morning grabbing a few updated stills of some of our core pizzas  NY Pepperoni turned out fire today  And I love the way the marinara came out! 
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Jul 14, 2021 23:22
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https://twitter.com/Cursed_warlord/status/1415298556873879555
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Jul 15, 2021 15:12
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Just ordered an Ooni Koda 16. I’ve resisted for months but then Kenji said we were in the golden age of backyard pizza making and I cracked.
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Jul 15, 2021 18:52
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I made 2 day fermented pizzas last night with fresh hand pulled mozzarella and it was wonderfully delicious and I neglected to remember pictures because of it. First one slide off the peel great, but I didn’t do as good a job shaping. Second one stuck after I did a great job shaping. Both tasted great in my 550F steel tray oven. No changes to the oven or sauce, but that cheese and the dough tasted so very good. The extra time really makes the difference.
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Jul 15, 2021 19:58
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bolind posted:Just ordered an Ooni Koda 16. I’ve resisted for months but then Kenji said we were in the golden age of backyard pizza making and I cracked. Hell yeah, welcome to the club 500 (or club 930)
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Jul 15, 2021 20:02
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bolind posted:Just ordered an Ooni Koda 16. I’ve resisted for months but then Kenji said we were in the golden age of backyard pizza making and I cracked. I made this on my Karu 12  you're definitely gonna like it. I've been looking for a gas adapter because I tried putting out like 8 pizzas in an evening, and while they came out well the effort involved in tending the fire and the time taken keeping things up to temp definitely exhausted me where I feel like a gas will keep a consistency for mass cooking. unfortunately the loving things have been sold out forever. they were supposed to be back in stock in mid-june, but then either they got sold out again or the timeline changed and so even a couple of the already overpriced ebay gas adapters i was looking at (120 vs 90 bucks) just jumped up like another 30 loving dollars. goddamn do I ever hate this scalping economy
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Jul 16, 2021 05:50
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I’ve been debating a Koda 16 for a long time but am interested in NY style exclusively. Worth it over stone/steel in our oven that can only get to 500? Feels like a better investment than more into better stones or steel that I may not benefit from given our oven temp. Not really into Neapolitan right now though I guess the option in the future would be nice.
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Jul 17, 2021 15:32
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Deck ovens generally max at ~650, so theoretically you could get a little closer to NY style in an Ooni by regulating the heat but is it really going to be worth the work and cost? Probably not, imo.
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Jul 17, 2021 16:41
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In my opinion, the only reasons to get an ooni or koda, etc over a steel in your home oven is if you have pizza parties where your normally cranking out more than a few pizzas or if you don’t want to heat your house up in the summer time. If your main thing were neopolitan pizzas I’d be a little more inclined to suggest it. I mainly do NY style and have a black stone propane pizza oven. I have to dial the heat on that back a bit so the top doesn’t burn, and that’s with a pizza stone that spins on its own and turning the flame off when I launch the pizza. A koda/ooni without a rotating stone means you’ll have to dial the heat way back and constantly flip that pizza around so you don’t get the back/sides burnt.
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Jul 17, 2021 16:56
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nwin posted:In my opinion, the only reasons to get an ooni or koda, etc over a steel in your home oven is if you have pizza parties where your normally cranking out more than a few pizzas or if you don’t want to heat your house up in the summer time. Gas oven.
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Jul 18, 2021 04:31
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ColHannibal posted:Gas oven. What?
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Jul 18, 2021 11:09
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Ooni was supposed to arrive yesterday. Got a peel and a regulator, but no oven.  It's supposed to arrive today though! I hope my wife won't leave me after Month of Pizza!
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Jul 23, 2021 08:04
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bolind posted:Ooni was supposed to arrive yesterday. Got a peel and a regulator, but no oven. My wife married me BECAUSE of the weekly pizza, best thing ever. Can't wait to see what you put out from your new oven!
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Jul 23, 2021 16:32
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