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mediaphage posted:is that a bagel bite pizza
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Mar 6, 2021 00:10
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FFT posted:Apparently it's "Employee Appreciation Day" today, so we had a pizza party/contest with prizes for "best" and "worst" right here pal https://forums.somethingawful.com/showthread.php?threadid=3959162
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Mar 6, 2021 00:28
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Ah that makes sense, cheers!
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Mar 6, 2021 01:10
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Can someone recommend a big (16"+) wooden peel? I want a bigger one but I'm afraid to buy a random cheap one on amazon since most of them tell you nothing about the finish.  That's about the biggest slice I can manage at the moment. Gotta up my game. Bonus focaccia: 
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Mar 7, 2021 16:42
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poverty goat posted:Can someone recommend a big (16"+) wooden peel? I want a bigger one but I'm afraid to buy a random cheap one on amazon since most of them tell you nothing about the finish. I bought an American metal craft 3616 16”x17” wooden pizza peel and have been using it for about a year-zero issues. You can get them on Amazon every now and then but I think I got it from a restaurant supply website. https://irdequipment.com/american-metalcraft-116/pizza-peel-3616-ame
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Mar 7, 2021 17:26
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nwin posted:I bought an American metal craft 3616 16”x17” wooden pizza peel and have been using it for about a year-zero issues. You can get them on Amazon every now and then but I think I got it from a restaurant supply website. Thanks, I found the 2616 which looks to be the same thing with a shorter handle on amazon prime for <$20
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Mar 7, 2021 18:15
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is there a way to get Pendleton Flour Mills/Grain Craft Power Flour in Texas that isn’t either out of stock or prohibitively loving expensive?
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Mar 7, 2021 20:37
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I. M. Gei posted:is there a way to get Pendleton Flour Mills/Grain Craft Power Flour in Texas that isn’t either out of stock or prohibitively loving expensive? what about it makes you want it? there’s probably a locally stocked alternative
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Mar 7, 2021 22:01
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I. M. Gei posted:is there a way to get Pendleton Flour Mills/Grain Craft Power Flour in Texas that isn’t either out of stock or prohibitively loving expensive? Yea, what about this brand is so appeals to you? I know I can buy smart and final brand high gluten flower dirt cheap here in California and I assume they sell it nationally.
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Mar 7, 2021 23:07
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mediaphage posted:what about it makes you want it? there’s probably a locally stocked alternative ColHannibal posted:Yea, what about this brand is so appeals to you? I know I can buy smart and final brand high gluten flower dirt cheap here in California and I assume they sell it nationally. Tony Gemignani recommends it in The Pizza Bible as his go-to flour for most standard pizza styles. Apparently it’s really strong and I’m wondering if that will improve my ability to stretch my dough. I’ve only ever used King Arthur Sir Lancelot for pizza which is less strong. I could also try  ALL TRUMPS but the non-bromated stuff is supposed to be less strong than the bromated and Tony says the bromated might cause cancer.
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Mar 8, 2021 00:57
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The King Arthur stuff would be slightly stronger at 14% protein. The one you linked is 13.5%. Most of the Italian 00 I’ve seen are 12-13% too. Did you just not like the flavor of the KA stuff or are you just wanting to try out something else? Because you can make good pizza and bread with either one.
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Mar 8, 2021 01:22
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I kinda wanted to try something new
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Mar 8, 2021 01:31
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I. M. Gei posted:I kinda wanted to try something new that's totally cool but if that's the case tbh i'd look for something like maybe a local mill that mills it for freshness. they'll know what percentage of protein their offerings are, you'll support a local establishment and won't waste money getting flour shipped
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Mar 8, 2021 01:35
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Yeah, I have a bakery nearby that sells the flour they get from nearby. Maybe another place to look for trying something else.
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Mar 8, 2021 01:56
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 I...I did it. I'm so happy right now I can't wait for this thing to arrive!
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Mar 9, 2021 18:34
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Malefitz posted:
swanko! little jelly
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Mar 9, 2021 19:26
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OK, yall, time to get an outdoor pizza oven for the new year. I am eyeballing the Ooni Koda 12 or 16, or the Roccbox. I primarily want the ease of use of propane as fuel and consistent heat. I have read that the Koda are fairly light and don't have the thermal mass of the Roccbox, but if anyone has direct experience with either let me know. Thank ya!
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Mar 9, 2021 19:49
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I have a Fyra, and honestly wood pellets might be easier than even propane. I can’t have propane bottles delivered to the house, as an example.
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Mar 9, 2021 21:56
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Malefitz posted:
Looking forward to seeing what you make with it!
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Mar 9, 2021 23:11
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ShaneB posted:OK, yall, time to get an outdoor pizza oven for the new year. I am eyeballing the Ooni Koda 12 or 16, or the Roccbox. I primarily want the ease of use of propane as fuel and consistent heat. I have read that the Koda are fairly light and don't have the thermal mass of the Roccbox, but if anyone has direct experience with either let me know. I want the size of the 16 but with pellets. But I would prefer gas and larger over smaller and preferred source.
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Mar 10, 2021 02:21
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I love the Koda 12, but I kinda wish I'd gotten the bigger one. If you've got the cash go for the 16 I guess but they're both great pizza ovens. Easy to use, consistent and (at least the smaller one's) fuel efficiency is amazing.
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Mar 11, 2021 06:29
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  pan pizza!
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Mar 11, 2021 22:53
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I make a lot of pan pizza and that's one of the best I've seen. I've never really tried doing one with lots of sauce and cheese but no toppings.
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Mar 12, 2021 04:05
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thotsky posted:I make a lot of pan pizza and that's one of the best I've seen. I've never really tried doing one with lots of sauce and cheese but no toppings. thank you! its the end result of a lot of small tweaks. its a detroit/ny hybrid - i start with a standard detroit dough recipe but add a little sugar and olive oil, and the sauce is a cooked sauce - just some pastene crushed tomatoes with some olive oil, garlic powder, oregano and salt, and then i blitz it really fine - with the best low moisture whole milk mozzarella i can find. i do a one day, non-fermented dough. having a good detroit style pan helps a lot, but ive gotten pretty similar results with a good stainless steel skillet. i've futzed around with doing ny style at home on a steel and while i can get pretty good results, pan pizzas are just so much easier, and the combination of crunchy bottom/airy dough/sweet sauce/browned cheese is kind of unbeatable.
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Mar 12, 2021 05:34
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The full fat motz really let's pan pizzas shine
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Mar 12, 2021 13:49
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Has anyone tried any of Marc Vetri’s Naples dough recipes from Mastering Pizza that use King Arthur bread flour? I’m gonna make pizza next week and since I don’t have any “pizza” flour like Sir Lancelot or  ALL TRUMPS YOOGE & WET  THE PIZZ TAPE IS REAL I figured I should try a new recipe that uses a flour I actually have available.
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Mar 13, 2021 05:16
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I make the Serious Eats foolproof pan pizza a lot and love it. Is it a good idea or a bad idea to use some left over rendered guanciale fat in place of some of the olive oil in the pan? I had too much when making pasta alla Gricia.
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Mar 13, 2021 09:16
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Sir Sidney Poitier posted:I make the Serious Eats foolproof pan pizza a lot and love it. It should work fine, lots of Italian breads use lard instead of or mixed with olive oil. Only thing that'd worry me is the smoke point being too low but its not high for evoo either. Will probably taste amazing.
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Mar 13, 2021 11:05
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It didn't cause any problems, but honestly with the amount of salami I put on top I don't think I'd be able to notice any benefit. I think I'll use such left over fat for other purposes in the future.
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Mar 14, 2021 18:33
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Some pies from the last few weeks... Weather is finally getting a little better. Margherita with bufala mozzarella  Marinara with squash blossom, finished with cold burrata, Maldon sea salt, and cracked pepper.  And finally we did the Pepperoni Pi for Sunday 
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Mar 15, 2021 14:25
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I. M. Gei posted:Has anyone tried any of Marc Vetri’s Naples dough recipes from Mastering Pizza that use King Arthur bread flour? Yes, they worked great for me (specifically the home oven version). I think that in general, unless you’re operating at a pretty high level already, KA will work great, and that the difference between it and, say, Caputo, will be marginal.
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Mar 18, 2021 12:43
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By the way, it might be a bit amateur for GWS pizza experts, but in case it's not common knowledge I'm really liking the PizzApp for quick calculations:  This is my default recipe at the moment, which I copied into the app. It has nice things like overleavening warnings, and in addition to just being able to specify your batch size in the number of doughballs you need it adjusts the yeast quantities based on the salt %age, room/fridge temps and leavening times. It makes it easy to get consistency when your room temp varies seasonally.
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Mar 19, 2021 10:41
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I don't entirely follow the steps it's implying. Is it: 1. 25% flour with all water for poolish for 12 hours (at unspecified temperature) 2. Add remaining flour and ingredients, knead, rest at 5C (fridge?) for 48 hours 3. Leave out at "room temperature" (18C) for one hour
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Mar 19, 2021 18:54
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It's my recipe copied in from a mix of Jeff varsano so not the fault of the app, but : I leave the poolish overnight at room temp for 12h. Its 50/50 water and flour, so 25% of the flour by weight and the same amount of water by weight. I then add the remaining water and flour to 65% hydration, autolyse for 20mins, add the salt and knead for 20. I bulk ferment for 1h at room temp, then ball and cold ferment for 48h.
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Mar 19, 2021 22:55
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First attempt using the Marc Vetri 70%-Hydration Naples dough recipe. This also happened to be my first pizza cooked in an actual oven, rather than my kamado.   Not the handsomest pizza ever (the dough stuck to the peel a bit), but it tasted pretty good. My second attempt (on the grill this time) went much better though.    
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Mar 20, 2021 01:38
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Old news, but Season 2 Vol 1 - Ep 5 (terrible naming scheme) of The Chef Show on Netflix features Robert Rodriguez and his pizza. Nothing really groundbreaking, but a fun and casual 15m watch if you like people shooting the poo poo while baking up some pies. He also makes one with a cauliflower crust (he was on some sort of no flour diet at the time) and what looks like an interesting dessert pizza with a puffy crust and homemade honey.
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Mar 20, 2021 03:23
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do you not scrape clean your pizza stone on kamado?
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Mar 20, 2021 04:09
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BraveUlysses posted:do you not scrape clean your pizza stone on kamado? Not that often. Mine was clean before I used it today, but whenever I do need to clean it I usually just leave it in the grill with the heat up and then brush/scrape off whatever is left on it after that.
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Mar 20, 2021 04:46
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Lunch pizza!  But will it hold? 
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Mar 23, 2021 17:30
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Kale and sausage with Calabrian chili aioli  Pepperoni with jalapeños! 
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Mar 25, 2021 15:15
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