Made some Za last night. 30 hour cold proofed dough wasn't the best and didn't get a great rise. Don't think I had enough yeast in it due to my scale being wonky (my current gram food scale is from college and was used for other *ahem* purposes)
Birmingham is the Pittsburgh of the South and Pelham (where Stone Cold Steve Austin lives) is obviously the Altoona
Those are bread bowls, not pizza. Buying pizza’s components by the pound- ok. Buying pizza by the pound- fucking abomination
That’s as apt a description for Pizza Hut as there is. Though I’ll admit to enjoying the lunch time pizza buffets they had when I was a kid.
Have close friends who own an Ooni and just moved into a new house. Wanted to get them something thoughtful as a house warming gift. Are there any accessories, recipe books or even some sort of monthly subscription I could get them folks here would recommend?
They probably have a pizza peel, but if they dont have a turning peel - id get them that. It's just a small circle that makes it easier to turn in the oven.
I have never had a coal fire pizza and know it’s a NE regional thing, but they opened a small chain of three coal fire stores in Cincy. Why should I try it? The thought of cooking my food on a coal fire seems kind of nasty to me.
It's the same thing as a "brick oven." You're not cooking it "on a coal fire" like it's a grill or something.
Hi, I have an ooni. Find them some cunty cheese and pepperoni or something of that nature. It will give them an excuse to fire it up.
This presumes they want meat and cheese on their pizzas. I say keep it simple and give them a bag of Gold Medal flour.
I mean I'd fuck with his coal fired pizza, might be a bit much cheese. https://www.hoppinvines.com/delicio-s-pizza
Drunk post and should have actually researched it myself before posting. Im not going to try it now, however, because you guys were mean to me.
Did a beer collab and the brewery I visited makes these awesome sourdough pies, full bakery as well. Fantastic! long beer beer lab/Long Beach bread lab
In the state I operate in you aren't required to wear gloves to prep pizza. As you mentioned it doesn't matter if it is or isn't. You either operate with food safety in mind or not. Not sure if that guy was certified in food safety but most employees aren't and think putting on the gloves solves everything and don't understand they need to be swapped out once you complete a task.