chili

6y

think I finally nailed my pizza, s***'s flawless when I cook it on the bbq, finished it off in the broiler to make the cheese golden brown

had some fries on the side to simulate a delivery pizza

Misery

6y

Yup, you was right in the hunch on idy.

The longer you ferment at fridge temp the more flavor your crust will build.

To get a 5 day cold fermentation you need less yeast.

I think .5% yeast will get you 3 days max before it's over proofed.

Lidl is a store brand, basically any all purpose flour will work. I've always also used All Trumps Bleached and bromated which is a high protein flour food in commercial pizzerias.

It's easy to make, just get some lloyd pans 8x10 or use the pans mentioned in the original recipe

i am sasuke

6y

"I like to bake when the deck is about 875F and the walls are 925F+. The dome will be well in excess of 1200F. It will take me at least 10 hours of pre heating to achieve this or even close to it, and I usually stick a 500,000BTU torch in the door for 20 minutes at the beginning to kick things off. It would be so much simpler if I could use the oven every day – starting the day with a hot oven. I use larger (4-6" wide logs for the warm-up and smaller 1-2" wide logs for the bake. The large logs burn longer, but the small logs burn hotter. Bake times are 55-65 seconds typically. Ideally, I have enough heat saturation in the walls and dome that I can run a fire that is not too big. The bigger the fire, the more heat coming from the fire, and the harder it is to get an even bake and avoid charred rims. Notwithstanding, I ALWAYS have flames rolling across the top of the dome when I bake.
"

i think this means "give up now"

i am sasuke

6y

"I like to bake when the deck is about 875F and the walls are 925F+. The dome will be well in excess of 1200F. It will take me at least 10 hours of pre heating to achieve this or even close to it, and I usually stick a 500,000BTU torch in the door for 20 minutes at the beginning to kick things off. It would be so much simpler if I could use the oven every day – starting the day with a hot oven. I use larger (4-6" wide logs for the warm-up and smaller 1-2" wide logs for the bake. The large logs burn longer, but the small logs burn hotter. Bake times are 55-65 seconds typically. Ideally, I have enough heat saturation in the walls and dome that I can run a fire that is not too big. The bigger the fire, the more heat coming from the fire, and the harder it is to get an even bake and avoid charred rims. Notwithstanding, I ALWAYS have flames rolling across the top of the dome when I bake.
"

i think this means "give up now"

chili

6y

I always do room temp. fermentation, never in the fridge, was always worried that it would mess up the rise on my dough.

didn't know fermentation type could affect taste

Misery

6y

However you need 4 things to pull this off

#1 a wine cooler

#2 precision scale able measure less than 1g

#3 a method to measure and induce tiny amounts of yeast with precise amounts
https://www.pizzamaking.com/forum/index.php?topic=21048.0

#4 A predictive model for yeast amounts, temperature and time needed for fermentation.
Look at reply #349, 65*f is the goldilocks temp.

https://www.pizzamaking.com/forum/index.php?topic=26831.340

Not hard at all to put into practice at all really, all you're doing is adding yeast water to the dough mix.

Misery

6y

Holy crap that's OD, smh

i am sasuke

6y

i want neapolitan pizza

the peepo in the neapolitan board were like “if u use a home oven for neapolitan you will just get some neapolitan ny hybrid pizza but u wont get neapolitan pizza”
very upsetting

someone tried it n their pizza looked good tbh djdkdk though the color on the crust was more uniform than standard
but the comments were all just “ya buddy thats not a neapolitan ”

jansndnd

Misery

6y

Neapolitan pizza was attainable, we used to have a Vendor on the forum who sold an oven by the name of Pizza party Adore.

Unfortunately they no longer sell to the U.S

These are your best bet

ANIME

6y

What’s breakfast

i am sasuke

6y

hav no space for that, none whatsoever

bf wont even let me get a kitchenaid stand mixer bc we hav no more space.... persecuted...

i do,.... kinda want a pizza peel tho now after looking at the forum

its fine tho theres a bunch of good neapolitan joints nearish me ill just keep shelling them munni

Misery

6y

Nevermind they're pretty big

Theklaw

6y

I miss @BVL posting basic white girl meals

BVL

6y

what white girl meals did I post