Pizza making forum.

From my limited experience with the cast iron (and pizza making in general), the cast iron gets plenty hot enough to cook the bottom of the pizza. From there it seems just a matter of finding the right spot in the oven so …I'm currently having a pizza oven built out of a propane tank. The tank will stand on its side making it about 48" tall. The top 12" will be separated from the fire with a 1/4 inch steel plate. The inside diameter of the tank is 29". My plan is to add a cordierite kiln shelf that is 26" in diameter on top of the steel.From their website "VERSA 16 PIZZA OVEN $499.99 Perfect for the backyard or on the go, The HALO Versa 16 Pizza Oven provides an excellent outdoor cooking experience through innovative design and features that let you focus more on why you’re cooking and less on how.Apr 14, 2018 · I was using my standard peel for my kitchen oven, but found it unwieldy. Getting another at 12" width made things a lot easier. Pizzas tried so far: classic Margharita, marina, and a bianco (spinach, ricotta, grated mozzarella, roasted garlic). All-in-all, I am EXTREMELY happy with my Pizza Party Bollore. I think I liked using wood a bit better ...

In today’s digital age, building brand authority and trust is crucial for any business seeking to succeed in their marketing efforts. Forums offer a unique space where users active...1. all flour into mixer. 2. crumble yeast into flour. 3. run on 200rpm for 1 minute to aerate. 4. slowly add 550g water. 5. wait until it forms a solid mass. 6. add rest of water in 4-5 steps. 7. add salt in last, and then final water.

You hear pizza, you think cheese that flows like roof tar; pepperoni slices cupping in the oven, filling with grease; and a crust so overladen with toppings it droops like sorrow w...

Pizza americana is a medium to thin crust pie that is crispy on the outside, yet soft inside. Found at popular pizzerias throughout the U.S. including Papa John's, Domino's, and Pizza Hut. American Style - Pizza Making Forum When thousands of Italian immigrants started arriving in the United States during the late 1800s, they brought their culture, traditions, and food with them. And that included pizz...And truth be told: GGF/Fimar 40x40 cm ovens have 1100W top element while the GMG has 1750W. So assuming the Ooni is 35x35 cm instead, 1800W isn't that bad. Of course the oven can have a very small height of the baking chamber, i.e say 6 cm unlike Effeuno/GGF/etc. Hence the top heater could be …V, Pizza operators who work in high volume pizza production will sometimes pre-sheet dough skins and leave them on racks either at room temperature or in the cooler in advance of being used. This is usually done when they believe that they are going to be slammed. However, once at room temperature, the skins have to be used within about 2 …

Lynwood Cafe) « Reply #7 on: July 12, 2010, 08:43:01 AM ». I have never been to Lynwood Cafe but if their pizza is a Greek Style “bar pizza”, in my opinion they are great pizza. So tender, crispy on the bottom, and a nice light center. The toasted cheese on the edges is delicious. Steve (Ev) has made this Greek …

First time using a bread machine. Appreciate any tips for using this to make pizza dough. Will bake in a home oven at 550F with a steel. Prefer thin crust pizzas and typically 3 days CT. Any tips on recipes, order of adding ingredients such as salt and olive oil, etc. also any tips on using biga or poolish in the bread maker.

#1 · Jun 6, 2009. First post here. Looking foreword to joining in the discussion. So, in my little community of family and friends I'm kind of the cooking guru, mostly for my home …Re: VEVOR / PYY Electric Oven review. One of the first things I noticed about this oven was with the advertised wattage versus the actual wattage specified on the back of the oven which is 1800w. On a standard 120V, 15A circuit, the max power you can get is 1800W, it's physics.Re: Best dough recipe on pizza making forum. I'd start with one of the Lehmann formulations. It's the underlying "theme" upon which infinite variations can be created. I'd start without oil or sugar and vary the water in 1% increments (59-65% is a good working range) and experiment with salt levels between 1.75-2.5%.Oct 9, 2015 · False oven ceiling temp about 500 deg F. Stromboli coated with Egg wash/water mixture. Baked on perforated aluminum pizza pan w/parchment paper. Baked 8 mins and noticed top was browning too quickly. Applied a 2nd coat of egg wash to slow browning. Lowered oven temp by 50 deg F and baked another 4 minutes. The Crumb barely has any sourness and a very faint hint of yeast taste. 3. Most workers there press all the air out of the entire dough. Normally I’ve seen people push down air out of the middle and make the cornicone, but they push the air out of the entire dough similar to a chain pizza place. 4.

Topics about pizza dough prep equipment such as mixers, proofing boxes, sheeters, scales, etc. 12229 Posts 1126 Topics. Last post by Timpanogos Slim in Re: Dough Mixer Help on Yesterday at 11:37:04 PM. Pizza Ovens. Topics related to pizza ovens including gas, electric and wood-fired. 72894 Posts 4288 Topics. NY Style Pizza Sauce Recipes. « on: June 06, 2023, 07:40:22 PM ». Last weekend I made three separate "authentic" NY style pizza sauce recipes using 7/11 ground tomatoes in all of them. 1. Tony Gemignani Pizza Bible New York-New Jersey tomato sauce with 7/11 ground tomatoes and DiNapoli whole tomatoes. 2.PizzaMaking.com is all about pizza. Our pizza forum allows pizza aficionados from around the world to interact and share their passion for making (and eating) the world's greatest food... Pizza! We publish only pizzeria-quality pizza recipes and techniques, and put a wealth of pizza making information and resources at your …Feb 19, 2024 · Join the discussion about different types of pizza ovens, from commercial to home ovens, wood-fired to gas-fired. Find reviews, tips, questions, and answers from other pizza enthusiasts. It seems that every comment I've seen regarding baking temperature calls for the highest possible temperature -- 550 degrees in a conventional oven and, preferably, the 800 degrees or more of a traditional wood-fired oven. So the last time I picked up a slice from my local pizzeria. with its standard (at least here in NYC) …Did a 62% hydration per Hotsawce’s recommendation. Didn’t notice much of a difference from a 57% Roman dough recipe I did a few weeks ago. So, 57-65% should get you there. Did the cooked sauce. Probably cooked for 2-4 hours while I was prepping and baking.

False oven ceiling temp about 500 deg F. Stromboli coated with Egg wash/water mixture. Baked on perforated aluminum pizza pan w/parchment paper. Baked 8 mins and noticed top was browning too quickly. Applied a 2nd coat of egg wash to slow browning. Lowered oven temp by 50 deg F and baked another 4 minutes.Put all in a kitchen aid mixer and mix at lea...st 10 minutes. leave it in the bowl and let it rise. Beat it down and let rise again. Beat it down and rise again and you are ready for pizza. Sauce I use is one 15 0z can of italian stewed tomatoes and one 8 oz can tomatoe sauce. 1tsp basil 1 tsp oregano.

Jan 6, 2023 · Re: Thickness Factor for Bar Pizza. « Reply #19 on: January 14, 2023, 10:26:04 PM ». I get a good crisp bottom baking at 525° on stone for about 13 minutes or 15-17 minutes at 500° on the rack. Logged. Instagram @hans_michigan. "The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." If you’re craving pizza but don’t feel like leaving your house, delivery is the perfect solution. But how do you find the closest delivery pizza near you? Here are some tips and tr...Join the discussion on various Chicago-style pizza recipes, techniques, and tips. Find topics on deep dish, thin crust, stuffed, and more from pizza enthusiasts and …DKM's Thin Crust w/Pictures. Last night I made two of my best-to-date thin crust pizzas using DKM's Pizza Inn recipe! The pizzas were identical except that one was made exactly according to Deven's … Yesterday at 12:01:45 PM. by theppgcowboy. 75 Pies - My Detroit Style Pizza shop/pop ups. Started by Bobby Lawn. 16 Replies. 1107 Views. Yesterday at 10:38:04 AM. by Dangerous Salumi. Climate-related issues take the top three spots in the World Economic Forum's tally of global risks. For the past decade, the World Economic Forum has put out a yearly review of th... I worked for Pizza Hut in the late 60's. Back then about all they had was pizza so it had to be good. Here's what I remember. The dough recipe was pretty standard, no special ingredients. Everything (water, yeast, salt, oil, I don't recall using sugar, I could be wrong) was mixed in the 'ol Hobart and mixed for 1-2 minutes. Divide dough into your size weights. Coat with oil or non stick spray, place in container and cover with plastic or container snap on lid. Let sit AT THE VERY, VERY LEAST 24 hours, 48 better, 72 best of all. Proceed as you wish. NH style pizza is generally split on the type of flour.Re: When do you add honey? « Reply #1 on: February 17, 2021, 01:39:57 PM ». I've found that some honey is too thick to properly disperse in some of my recipes, therefore I don't use it a lot. If your water is warm enough then mix the honey with the water and then add other ingredients. I've switched to Coconut …Lynwood Cafe) « Reply #7 on: July 12, 2010, 08:43:01 AM ». I have never been to Lynwood Cafe but if their pizza is a Greek Style “bar pizza”, in my opinion they are great pizza. So tender, crispy on the bottom, and a nice light center. The toasted cheese on the edges is delicious. Steve (Ev) has made this Greek …

Re: Best type of flour for NY style Pizzas? « Reply #1 on: May 31, 2016, 03:20:52 PM ». Any decent bread flour should work fine (KA, GM, etc.). If you have access to commercial flours, you might look for one on this list: Full Strength Spring King Occident Pillsbury xxxx patent flour Best Bakers King Midas Special Superlative Commander ...

Join the discussion about different types of pizza ovens, from commercial to home ovens, wood-fired to gas-fired. Find reviews, tips, questions, and answers from …

Mar 18, 2023 · 1 gram instant yeast (about ¼ teaspoon) 150 grams cold water (150 milliliters, about ⅔ cup) 30 grams neutral oil, such as light olive oil, vegetable oil or corn oil. Semolina or cornmeal, for dusting. PREPARATION. Step 1. Make the dough: Combine the flour, sugar, salt and yeast in the bowl of a stand mixer (see Tips). Put all in a kitchen aid mixer and mix at lea...st 10 minutes. leave it in the bowl and let it rise. Beat it down and let rise again. Beat it down and rise again and you are ready for pizza. Sauce I use is one 15 0z can of italian stewed tomatoes and one 8 oz can tomatoe sauce. 1tsp basil 1 tsp oregano.Re: New Grande Cheese. « Reply #17 on: October 21, 2022, 06:27:30 PM ». By the way this is the formulation for the dough I used. I also did a three day cold fermentation. Mixed it up then let it sit at room temp for half hour then refridge three days and took out two and a half hours before backing it.Lynwood Cafe) « Reply #7 on: July 12, 2010, 08:43:01 AM ». I have never been to Lynwood Cafe but if their pizza is a Greek Style “bar pizza”, in my opinion they are great pizza. So tender, crispy on the bottom, and a nice light center. The toasted cheese on the edges is delicious. Steve (Ev) has made this Greek … I'm pleased you like it for you are the pizza master. 85% of the times I make a pizza it's using your terrific creation. I make grandma pies, NY (rarely), Detroit (delicious but less healthy than most) but yours is the one I love the most. My model is the Breville BOV650XL Compact Smart Oven and it can bake a 12-inch pie. PizzaMaking.com is all about pizza. Our pizza forum allows pizza aficionados from around the world to interact and share their passion for making (and eating) the world's greatest food... Pizza! We publish only pizzeria-quality pizza recipes and techniques, and put a wealth of pizza making information and resources at your fingertips. My dough method is just simple by the way. I use 150 grams of flower, 90 grams water, 2.5 grams of IDY and 3 grams of salt. I let it rise for about 3 to 5 hours and than i make a new ball out of it, i fold it 2 times and reball it. After 30 minitus or so i make the pizza out of it. Logged.Feb 13, 2024 First bake - Ambient room temp was 68F. RH was 46%. Both upper and lower elements set to 572F (that is labeled on the dial) The bottom element kicked off at 23 minutes. The top element kicked off at 29.5 minutes. When the top element kicked off, I measured the center of the stone at 613 degrees.

Breville Pizzaiolo- Care and Cleaning. I am new to this board, and a recent purchaser of the Breville Pizzaiolo Model 820. Although I love the results, I have found the instructions from the company on care and cleaning to be fairly minimal, so I wanted to start this thread so those of you with far more experience could share your …If you are a pizza lover, then you may have heard of Papa Murphy’s. This pizza chain is known for its unique take-and-bake model, which allows customers to take home a fresh, uncoo... Indoor Electric Pizza Ovens for Home Use. Started by Davydd « 1 2 3 ». 47 Replies. 5346 Views. January 17, 2024, 11:57:31 AM. by mosabrina. 22" Weber Conversion to Wood Fired Oven. Instagram:https://instagram. gabe surviving paradise instagramqueen's nails turlock photosumi downey appointmentgive me the nearest mcdonald's Feb 26, 2024First time using a bread machine. Appreciate any tips for using this to make pizza dough. Will bake in a home oven at 550F with a steel. Prefer thin crust pizzas and typically 3 days CT. Any tips on recipes, order of adding ingredients such as salt and olive oil, etc. also any tips on using biga or poolish in the bread maker. the binding of isaac funblockedmarket place portland maine Powered by Mighty. Scan it with your Phone. This is the place where you can discuss all things pizza, share outdoor cooking tips and hang out with fellow foodies. Think of it as … weather 10 day hartford ct I will follow broadly the same preparation method for each dough. - Activate yeast in c50ml of warm water at 100F/40C for 10 minutes. - Mix flour, salt. - Add remaining water (lukewarm), olive oil (if any) and activated yeast. - Let the dough absorb the water for 5-10 minutes. - Hand mix and knead for 5-10 minutes.That pizza smell you are talking about comes with time. It comes from baking several hundred pies a day everyday. If you do that then your kitchen/house will smell like a awesome and "real" pizzeria.I played a lot with partial doors on my Koda 16. I opted to block the bottom of the oven and leave the top open. My engineer brain figured that the front of the stone is cooled by the incoming air that is drawn in by the hot air rising over the burners, and then flowing over the roof and out the top of the mouth.