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Posts posted by dad
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But you just got the Koda. So you’re selling it to me already?
Stuffed crust with bacon:- 4
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3 hours ago, Chewbacca said:6 hours ago, Landomatic said:Yours lasted a lot longer than mine would have.
No shit. I would make pizza 2-3 times per month if it were up to me. Alas, it is not and I'm lucky to make it once a month.
I make one every day for my 10 year old for lunch. What usually ends up happening is I eat 3 slices, he eats 2, the wife eats 2 and the 1 year old eats 1. Lately she has been getting tired of it though but its been a solid two months at this point. Diabetus here we come?
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I have no idea what those cacio e pepe pizzas would taste like, and they look unhealthish as far as pizzas go but damn they look good. Great job guys. I'll try them one day but it does seem like a pain in the dick finding all those fancy cheeses ... unless Central Market carries all that shit $$$$$$$.
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33 minutes ago, Landomatic said:
Funny, my fairly attractive female dentist complimented how big my tongue is last time I was there. I mean, I know I have a big tongue, but she sees a lot of them so I must be in like the 1% to warrant her mentioning it.
Dude, she wants you to lick the cooter.
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Lol that sounds like something that cali dude would legitimately do in the YouTube video that Anastasis posted. I was like THIS is his toned down version?!
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Metal peel to launch? I only use the wood one to launch and just assume the metal one will stick more no matter how much semolina flour I use. I need to try detroit style. On a separate topic I used my gas grill topped Bakerstone Pizza oven for the first time and had a great experience but wanted to chronicle it better with pictures since I was in a hurry and it was hot as balls outside so I'll post an update the next time I use it.
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10 minutes ago, DDD Dad said:
Who are they?
Nobody know's but it's provocative.
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Rao’s Margherita Pizza sauce is my go to. I’ll have to check out those tomatoes next time.
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On 8/6/2020 at 7:43 PM, Anastasis said:
Yeah. I've been looking at some other iterations.
wellwearewaiting.gif
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Figured out Central Market had all the pizza supplies I needed so tried out a 50-50 mix of 00 and bread flour this time. I think the biggest differences that it impacted were it’s pliability and taste not necessarily so much the chew like I expected. It was less pliable than pure 00 so this mix could use a high hydration than 66%. Taste was closer to typical pizza crust tastes. Also tried a new pizza cutter and some random pepperoni I liked bc of the size. Also learned that with my baking method of pre cooking the crust and sauce I can place the cheese and pepperonis much earlier when using pepperonis because all of the water they release help the cheese not burn and also makes it take longer for them to crisp up.
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A local guy told me he used one of these Baker Stone ceramic pizza ovens so I looked around and low and behold thanks to google and facebook’s amazing stalker algorithms a random look at all Facebook marketplace items a few days ago yielded this fucking beauty new in a box unopened for $75. I was moments away a few days prior to buying a brand new one for $145 shipped. It seems super promising. It advertises that it can reach much much higher temps than my 600 deg F max electric pizza oven. The concept of routing all of the heat from a gas grill thru the bottom and around the sides of all of the enclosed ceramic plates means it should blast the pizzas with tons of convective, radiant and forced conduction heat with the super close gas flame burning the dough like the Ooni’s of the world. I imagine it could be rigged with its own gas tube mechanism or whatever it’s called under it with a huge flame producing way more BTUs if one were so inclined to reach the 900 deg F of the world but I’m gonna guess that I’ll be able to hit a sweet 750 which should make perfect pizzas for my kind of style of desires crust. I don’t know how this thing isn’t super popular. I am patiently waiting the delivery of 12 bags of 00 flour to make what should start being next level pizzas as far the quality I’ve been able to produce. I haz excite. Borat like.
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I don’t know if it’s because I’m on limited calories and anything tastes good but this Costco crust absolutely blew me away. WTF. If this is semi healthy eating ice found my cheat meal. It was so crunchy unlike my attempt at cauliflower pizza crust that ended up like mashed potatoes. And it had a solid flavor. Would recommend for anyone trying to limit calories and carbs.
Only 500 calories for half of a medium sized pizza loaded with chicken and pepperoni ain’t fucking bad for a great cheat meal.- 2
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Looks good man. What sausage do you use? I have yet to try any. I started a weight loss challenge so no more flour for me. Bought two cauliflower crusts at Costco. Where did you get yours? Any tips for cauliflower pizzas?
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Brisket bbq pizza sauce pizza.
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Came up with a random recipe. Barbacoa chorizo bean pizza. Details in the pizza thread if interested.
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Creativity fueled by the devil’s lettuce lead to this amazing concoction. I present to you Barbacoa chorizo bean pizza.
This time I tried a new hydration level of 73%. Very hard to handle in dough Fleming stage. Had to use wet hands instead of flour to mold shit. This is after two days in the fridge.
Pre cooked dough without the beans in case they dried out too much.
Beans, Barbacoa, queso fresco, jalapeños, a little shredded pizza cheese.
Top it off with salsa. It was fucking amazing. Crunchy exterior. Light interior. Amazing flavor. My thought was this is going to end up exactly like a Barbacoa flour tortilla taco and that’s about the badass flavor levels we reached.- 2
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That Tres Agaves is delicious
Sent from my iPhone using Tapatalk
Wife loves it, I’ve only sipped a few and thought it was good but I don’t ever drink margaritas. I’m just a boring beer drinker.
Tried several new things at the same time. A Mutti pizza sauce someone suggested on here and also tried bbq brisket pizza for the first time. Mutti sauce was solid. Wife said it tasted basic. I took that to mean it’s not overly done with too much stuff in it. I’ll need to try it on cheese pizzas so the toppings don’t interfere too much in the taste comparisons. The chicken was getting a little old so it didn’t taste as great as fresh chicken and that affected the whole thing with the ole taste buds.
Blue = aged in fridge for almost a week.
Red = frozen for half of that
Started in the pizza oven to get the dough cooked.
Added grilled chicken on the boy’s pizza.
Wife and I did bbq.
Tried my oven in the process for the first time. Quick heat to 500 deg F then broiler. Pizza stone only showed 450 F but I didn’t really need the stone at this point. Mainly needed that extreme broiler to get a charred crust.
Wife and kid were both like WTF why did you burn the pizza. I told them to go watch some YouTube videos on Neopolitan pizza before they come talking mess in my kitchen throwing around disrespek.
Wife ended up smashing the bbq pizza. Was a hit. Son hated the crust. He’s a big fat golden brown crust kind of kid and that’s fine.
I gotta say I prefer the non charred crust myself as well so far as well even if it’s not traditional. It’s plenty crunchy and still chewy inside. But of course aesthetically the char makes it look like you used a brick oven and has more of a wow factor (to those that know shit about pizza). I’ll keep doing it at varying ratios of time in each oven and see if it’s with involved the big gas oven at all just to get a little nicer looking crust.
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Check out this massive bubble on a dough ball I am thawing out. Made them on Tues. Froze on Thur. Left another in the fridge the whole time to compare the taste. I’ll make both for lunch.
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Lol I haven’t stopped smoking every few waking hours since April. WFH = dangerous. Short term memory is non existent. Who knows maybe my pizza sucks ass when I’m not stoned.
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1 hour ago, Anastasis said:
FWIW, Mastering Pizza recipes are based on KA bread flour and not 00. 00 is very very fine, and handles the hydration differently.
Interesting, I definitely noticed the moisture differences when I compared my doughs made from 100% AP, 50/50 and 100% 00. The 00 was almost too easy to stretch and form if I let it warm up to room temperature too much before forming. Also the baby powder fine-ness was noticeable.
The link that Sam Lin posted above was interesting. I was even more fascinated by a reference they made within it to https://slice.seriouseats.com/2011/06/the-pizza-lab-on-flour-foams-and-dough.html which sparked my curiosity into bread flour as either an alternative for pizza making OR maybe i'll experiment with mixing it with 00 instead of mixing AP with it. The potential for pairing its chewiness with the crispiness of the 00 sounds fun.- 1
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21 minutes ago, Landomatic said:
Whoa...if I gotta start thinking about all that shit, it’s lost all the fun for me. I’m much more of an art than science guy when I do pizza. This ain’t meth we’re cookin
I hate to break it to you but .. YOU'RE ALREADY A PIZZA NERD lol. You're way past throwing a totinos pizza in the microwave level here.
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2 hours ago, Anastasis said:
I've been doing some reading while I am waiting on my Koda to come. In Mastering Pizza they discuss the relationship between the right hydration level and the temperature of the pizza oven. Lower hydration ~60% is sufficient for a high heat cook, but a lower heat cook @ 500-550 typical oven temps benefits from higher hydration ~70%. I didn't see the influence of temperature discussed in that link on quick skim.
Yeah I also would have liked for the link to discuss temperature. As I was shopping for 00 flour I noticed that there were many different types for different suggested baking temperature ranges so to me that tells me that there is a perfect mix out there of 00 flour, all purpose flour and hydration level that produce the ideal crust at my cooking range of 500-600 deg F.
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3 hours ago, Sam Lin said:
Note that if you're mixing flours and keeping the same recipe (same amount of water), what you're really adjusting when you play with ratios is the hydration ratio of the dough (how much water to how much flour). Different flours contain different amounts of gluten and require different amounts of water to achieve the 'same' result.
If you want to nerd out a bit, this link on hydration has some nice comparison photos and details. Note the last pic showing a pizza that was oven cooked and then finished under a broiler; while I think the pic shows overcooked, you can adapt that strategy if you want more top crust browning.
https://pizzaotherbread.wordpress.com/2016/02/28/pizza-dough-hydration-trial
I'm doing 750 g of 00 flour and 500 g of water so i'm sitting at a 66% hydration with the recipe I'm following from vito iacopelli's youtube channel for Neopolitan which is intended to be used for all purpose flour. This makes me around 5 pizza dough balls give or take. That would land it in the range suggested in the link for this type of flour.
I'm gonna up the hydration levels even more to see how far I can go. I'm thinking 75% range is feasible for my newb dough forming hands.
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Woodworking, DIY, and home repair thread
in Hobbies
Posted
Hey guys I haven’t used this urethane before. The wood stain was a nice gray color before but after two applications it looks streaky yellow and in my opinion bad. Hasn’t dried a whole day yet but I’m wondering I should continue with the typical process and what will come of the yellow color or if I should sand it all off and use a different finish. It’s just a TV mount base going in my garage but I’m using it to learn how to apply the veneer trim to edges of wood and how to properly stain and apply varnish.