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Here we go!
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Oct 9, 2022 16:35
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| # ? May 26, 2024 00:32 |
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CancerCakes posted:Here we go! Roads? Where we’re going, we don’t need roads. 
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Oct 9, 2022 16:59
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Getting real close now  
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Oct 11, 2022 05:16
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I like the little express window to the left of the door  edit: Congrats on the new sign, it looks fantastic!
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Oct 12, 2022 00:53
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super cool. I think I found you guys on instagram. And speaking of instagram, anyone know of good pizza-making-centric accounts to follow?
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Oct 12, 2022 01:38
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bees x1000 posted:super cool. I think I found you guys on instagram. And speaking of instagram, anyone know of good pizza-making-centric accounts to follow? You could follow Joe Rosenthal for a wild mix of pizza content, hoagie content, impropriety by figures in food/fashion media, railing against antisemitism, and much more. All posted with full energy and an aggressively antagonistic style. His NY pizza recipe does look good though.
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Oct 12, 2022 04:41
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bees x1000 posted:super cool. I think I found you guys on instagram. And speaking of instagram, anyone know of good pizza-making-centric accounts to follow? I like Juan Perez, @juangpizza , he is the pizza guy at Posto in Boston and has a crazy efficient wood fired system going. He also shows his dough shaping techniques in detail which is helpful.
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Oct 13, 2022 01:39
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i've been following joe beddia (at pizzacamp on instagram) and it's a shame i didn't have time to swing by his place when i was in philly during the summer with detroit pies i sometimes wonder how much cheese cover i need, because i always end up with some weirdness happening and cheese pooling to one side or to the edges leaving a lot of bare spots  end product is still delicious though
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Oct 16, 2022 16:27
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Bless me pizza thread for I have sinned. I had leftovers from Taco night, soo...  The Taco calzone. Carne asada, carrot, coriander onion and lime, Chipotle and roasted pepper salsa, mozz.  Looks like poo poo, tastes pretty good.
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Oct 16, 2022 19:57
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Tacalzone
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Oct 16, 2022 21:20
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I'm on a budget right now but I want to get a good pizza steel and peel. Right now I use the back of a cookie tray for a peel, and my rectangular (not wide enough) cast iron griddle as a steel. My pizzas come out pretty good but the griddle isn't wide enough and sometimes the pizza sticks to the back of the cookie tray. Are there any recommended peels and steels that might go on sale at this time of year / black friday / etc? What websites should I keep an eye on, what brands are good, etc? I just use a home oven but it's decent and can go up to 550 degrees on broil, or 530 I think without broil.
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Oct 18, 2022 20:22
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This is what I use because it’s a cheat code for pizza sticking to the peel. It’s a conveyer belt sort of thing that eliminates the need to slide it off. You can either use enough semolina on a regular peel to make it not stick(“the right way”) or use this. I chose the latter. But I have this and an aluminum peel which makes life easier when I’m making multiple pies because I can be putting one together on the peel while another pizza cooks and I have a peel free to take it out. Super Peel Non-Stick Pro Composite - 14" Wide https://www.amazon.com/dp/B00CLS8LLE
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Oct 18, 2022 20:29
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The cheapest steel you can get is going to be from a machine shop. You want A36 HRPO in whatever dimensions make sense for you. Give Metal supermarkets a try if there's one near you. That's where I got mine.
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Oct 18, 2022 20:57
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You want a wooden (not aluminum) peel for launching your pie into the oven. I'm not sure brand matters all that much; I have a bamboo peel that works great. It definitely takes practice-- I used parchment as training wheels for a good while-- but it's worth it. Anyway, here are three pies from Sunday pizza night. Margherita, mushroom, thyme and homemade sausage, and sausage/olive/ricotta salata:   
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Oct 18, 2022 21:14
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Flash Gordon Ramsay posted:This is what I use because it’s a cheat code for pizza sticking to the peel. It’s a conveyer belt sort of thing that eliminates the need to slide it off. You can either use enough semolina on a regular peel to make it not stick(“the right way”) or use this. I chose the latter. I feel like I’d burn the cotton by placing it near the pizza steel. Do you just hover it over the steel and launch that way?
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Oct 18, 2022 22:50
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nwin posted:I feel like I’d burn the cotton by placing it near the pizza steel. Do you just hover it over the steel and launch that way? You do it quickly and it definitely doesn't burn I've used one for over a decade now and no burns
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Oct 18, 2022 23:10
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Zombie Dachshund posted:
These look excellent!
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Oct 19, 2022 05:44
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When you make several pizzas in your ooni koda, do you use the special brush after each one to clean it out? I'm getting some unpleasant burned flour on the bottoms
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Oct 21, 2022 19:56
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The NY dough recipe I've been using includes a 12h poolish phase. I decided to skip that and I don't know if I can tell a difference.
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Oct 21, 2022 19:58
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Power Khan posted:When you make several pizzas in your ooni koda, do you use the special brush after each one to clean it out? Only time I use the brush/scraper mid session is if I had some sort of loading disaster or topping spillage that would mess up the next pies. Otherwise I just brush after it's cooled down (or before I fire up the oven). I think technically even the Ooni brush isn't supposed to be used while the oven is hot.
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Oct 21, 2022 21:39
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A decade or so ago, I was experimenting with poolish and biga for pizza dough. I kind of concluded it only really did anything for particularly fussy flour; stuff that was really cheap and/or not even necessarily suitable for bread in the first place. Think discount all-purpose to which you've dumped a little gluten. In that case, it would make the dough "competitive" to just flinging out a sack of Caputo or KA bread flour. Cold ferment is out of scope here. I think it has helped but never really tried to quantify it. It was easy enough to just prep dough balls nearly a week before and just let them do their thing in a fridge. Edit: Artisinal flour could benefit from it from a hydration perspective, and you probably would have to bump water by 5% anyways.
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Oct 21, 2022 21:50
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Honestly, I get away with the 15-30 minutes autolyse step before going to the bulk fermentation steps. Doing a poolish step didn’t seem worth it for me. Maybe if you’re doing a really temperamental whole wheat dough? The cold fermenting step is what really seems to take the dough from okay to great both in taste and texture. Maybe it’s more important for large batch sizes that most of us don’t deal with at home?
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Oct 21, 2022 23:21
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Yeah I'm already not following this recipe entirely, using All Trumps instead of whatever 00 they're recommending, so I'm going to continue skipping the poolish in favor of an additional 12h in the fridge. Streamline.
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Oct 22, 2022 02:55
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Zombie Dachshund posted:Anyway, here are three pies from Sunday pizza night. Margherita, mushroom, thyme and homemade sausage, and sausage/olive/ricotta salata: Holy poo poo that first pie 
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Oct 22, 2022 17:41
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Guest wants a sausage and onion pizza. How thin do I need to slice the onions so they cook enough? I assume I’ll use white onions but I also have red if that’s better for some reason.
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Oct 22, 2022 18:53
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For what it's worth, when I still ate chain pizza one of my favorites was barbeque chicken and red onion. I wanted the onions really thin because I like their flavor but not their texture.
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Oct 22, 2022 19:05
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Thinly sliced onion rings look better but I usually do diced red onion. Also I like raw sausage on top that cooks with the pizza.
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Oct 22, 2022 19:12
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holy moly those all look great but the sausage and mushroom is incredible
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Oct 22, 2022 19:30
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Those are some niiiice looking Pizzas. Hard act to follow, so it's a good thing I'm loving around : Halloween special  Stilton, black pudding, spiced wine jelly. This was suuuper nice if aesthetically abhorrent.
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Oct 22, 2022 20:07
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Consider quick pickling red onions
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Oct 22, 2022 20:09
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Human Tornada posted:Thinly sliced onion rings look better but I usually do diced red onion. Also I like raw sausage on top that cooks with the pizza. I give them a trip through the microwave before throwing them on the pizza. Vegetables just don't cook down in time.
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Oct 22, 2022 21:17
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I prefer veggies semi-raw, unless it's something like a tomato that could make the pizza watery. drat, yesterday was my last day of a month-long vegan diet and now I'm really regretting not putting together a pizza for dinner tonight. All the takeout spots within 20 minutes suck.
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Oct 22, 2022 22:51
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slave to my cravings posted:Consider quick pickling red onions Putting these on an otherwise rich (like sausage) pizza after cooking is a really nice contrast My local place does an amazing house salad that's basically all pizza toppings: huge bowl of arugula with fresh toasted warm croutons from the oven, black olives, pickled red onions, chunks of fresh mozz and a sort of chimichurri style dressing, God it's good
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Oct 23, 2022 04:26
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Swedes are ahead of the game with pizzasallad Shame the actual pizza usually sucks
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Oct 23, 2022 04:44
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NLJP posted:Shame the actual pizza usually sucks You take that back. When I go back to Sweden, I have to get pizza at least a couple of times because it's so much better than anything I can get around here.
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Oct 23, 2022 18:40
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If I wanted a Detroit style dough with a little more flavor could I just use Kenji's and cold fermented for a couple days?
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Oct 27, 2022 00:34
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Human Tornada posted:If I wanted a Detroit style dough with a little more flavor could I just use Kenji's and cold fermented for a couple days? Cold fermenting for longer will help and be great. You can also play with some fun and interesting stuff. A little bit of malted milk powder(2%), or malt syrup(2%), or replace some flour with something more interesting like dark rye flour(10%).
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Oct 27, 2022 02:00
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I put all sorts of stuff in my dough. Cornmeal, malt powder, honey, molasses, egg, egg yolk, milk, cream, nutritional yeast, really tons of stuff works pretty good in there to help complexify the flavor
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Oct 27, 2022 05:22
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Very close to opening. loving utility companies can eat it… Really getting the Sicilian style nailed down! Light as a cloud, crispy on the bottom.   
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Nov 3, 2022 01:11
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| # ? May 26, 2024 00:32 |
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mama fuckin mia
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Nov 3, 2022 04:55
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