Odd, it let me get to it but now I'm paywalled too. 153g 00 flour 153g AP flour 200g water 8g salt 2g yeast 4g EVO was the breakdown if memory serves pulled together in the stand mixer, rested 15m, kneaded 3m, rest/rise in balls 3-4 hours. If I got that right I'm kind of impressed with myself.
That's a fairly low hydration dough. Should be pretty easy to work with. Are you cooking in on a stone or in a pan?
Picked this old pellet pizza oven up for $75. Firing it up for the first time to see how long it heats up. Doing some pies in it tomorrow.
I’ve never been able to get a tasty dough without letting it sit for at least a day, but I’m impatient so I usually just get dough from a good local place
Little Italian market in town has par baked pizza crusts from some restaurant in Rome, they are unreal, it’s more like a flat bread than a traditional pizza but my god.
- I liked Zeneli better than the more famous Pepe’s, it’s across the street. The ricotta and burrata was good too - Took Pepe’s to Stony Creek Brewery which wasn’t too far away, cool place - Walk around Yale if you get the chance - Ordinary is a really cool bar. Made a reservation and when you walk in you get to another door and ring a doorbell for someone to come get you. Really cool place for cocktails, think it originated in the 1600’s - Wouldn’t call it a hike but walking to the top of East Rock gives you a great view of New Haven and the Long Island Sound
Late posting but the first few pizzas out of the Dome (back one is Gluten Free). Pretty easy (~30-40 minutes to preheat and then 80-90 seconds to cook). Fantastic.
Does seem odd. But on a side note, gloves give such false comfort to the preparers. I went to a local shop sub shop once and the guy had gloves on but touched everything. I paid walked out and threw it away and never went back. Moral of the story gloves/no gloves I hate watching my food prepared
Hand washing and proper food prep & handling is what protects the consumer. Gloves just keep the preppers hands from getting dirty.
So we tried this place recently and were underwhelmed. Had the regular cheese and the pepperoni hot honey - the crust was elite tier, but the sauce was bland and not enough cheese. Might try the margherita at some point. Not a terrible pizza, but with the sauce and cheese lacking, not worth the hype IMO.
https://bakingsteel.com/collections/steels/products/modernist-cuisine-special-edition i got this one as part of some gofundme or something a million years ago. things bullet proof. not telling you anything new but weight is important for heat transfer and retention, this one is thicker than most their models iirc.
I buy mine from a fabricator on ebay, the thiccer the better. The guy can size it to whatever is perfect for your oven, too. https://www.ebay.com/itm/3241645512...oHMODU-SCe&var=&widget_ver=artemis&media=COPY
Local Omaha favorite of mine. Bernies pizza, my mother brought it too work for me tonight for nurses week.