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Discussion in 'The Mainboard' started by teel, Jan 25, 2022.
can you post the full recipe for the non times subscribers?
Speaking of - experimenting w an 85% hydration dough for a Detroit style for Friday.
Odd, it let me get to it but now I'm paywalled too.
153g 00 flour
153g AP flour
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?
stone, and my doughs have always been a bitch to work so I am happy to hear that.
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
Was in New Haven this weekend. 1st pic is Zeneli and 2nd pic is Frank Pepe
Trader Joe's is better than Kroger's
Better than your steak.
I’m sorry. I couldn’t help myself.
Spoiler: Hot out of the oven
oh my fuck
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'm going next month. Anything I should know?
- 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
Pizza is good
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).
Best pizza steel?
Not wearing gloves for food prep?
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.
Just pulled the trigger on an Ooni Karu 16 multi-fuel.
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.
I will weight all the feedback I have received and now make an informed decision!
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.
That is an entire oven you rube
I got one of these a few weeks back. I fucking love it
In Naples - margherita w ricotta and prosciutto
Im having a v difficult time uploading these pics
Kenji swears by these guys so do that tramp
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.
Wicked Wood pizza at Fossil Cove brewery in Fayetteville, AR
I should’ve known better than to open this thread this late..
Pelican what's the name of the place with the s’mores pizza that you’ve previously posted pics of?
It was at a place called J.Marie's Wood-Fired Kitchen in Wapakoneta, Ohio.
Local Omaha favorite of mine. Bernies pizza, my mother brought it too work for me tonight for nurses week.
And it will fit very nicely on that new countertop in your backyard
I love pizza and really should get one of these. Is there anything else you can cook with it?
No comment on the Omaha pizza, good vibes only ITT
I've seen videos of people doing all kinds of stuff. Bread and steak seem popular
you can also get a good charcoal and use the all in one.
If you tried it you’d love it. It’s been around for 40 years.
Doing some Detroit style pies tomorrow, used one of the doughs to try out a focaccia. Tasty!