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  1. #1026
    Join Date
    Mar 2009
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    one of those gaper mountain towns
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    3,173
    ^amoeba, no wait, paramecium.


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  2. #1027
    Join Date
    Mar 2017
    Location
    SLC, Utah
    Posts
    2,015
    Quote Originally Posted by MakersTeleMark View Post
    I love the BobMC chronicles, but WTF is with the big ass crust? You definitely are not from downstate. We don't need all that bread. We want thin, chewy, and crispy. To each their own.

    I can't really diss on a pizza, I can, but I want to keep it going. Some of your pies, all of you, look like shit. Not a hater, but what are you going for? For serious?
    sorry, I just can't get the dough round for shit

    the pizza tastes amazing tho

    Sent from my Pixel 4a (5G) using Tapatalk

  3. #1028
    Join Date
    Oct 2006
    Location
    8530' MST/200' EST
    Posts
    3,202
    what temp are you stretching at? I've tried so many different ways, and finally let the dough hit room temp (~70deg) and stretching has been a dream since then, just gotta watch out here in utah for the moisture escaping, creating a film/firm layer on the outside of the dough balls. That and higher hydration%
    "If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"

  4. #1029
    Join Date
    Mar 2017
    Location
    SLC, Utah
    Posts
    2,015
    Quote Originally Posted by Phall View Post
    what temp are you stretching at? I've tried so many different ways, and finally let the dough hit room temp (~70deg) and stretching has been a dream since then, just gotta watch out here in utah for the moisture escaping, creating a film/firm layer on the outside of the dough balls. That and higher hydration%

    ^^ agreed 100%. the trick is to let the dough hit room temp and then stretch, but you can't wait around and let it sit at room temp, otherwise it gets the weird skin thing going on.

    gonna start some dough today, hopefully do a better job at hitting my hydration numbers

  5. #1030
    Join Date
    Mar 2009
    Location
    one of those gaper mountain towns
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    3,173

    The Home-made Pizza thread

    Iím at 8500ft in sunny CO. If suspected altitude and humidity could be a factor, but wasnít sure how to adjust.

    Iíd like to see a more bubbled/airy crust. More yeast or water maybe (in addition to letting the dough reach room temp)?

    Last night was a rush job, and only gave about 1/2 hour to rise per the recipe, but thinking it wasnít enough. Crust was a little cracker-ish vs a good downstate chew.


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  6. #1031
    Join Date
    Sep 2015
    Posts
    88
    Quote Originally Posted by bendtheski View Post
    Iím at 8500ft in sunny CO. If suspected altitude and humidity could be a factor, but wasnít sure how to adjust.

    Iíd like to see a more bubbled/airy crust. More yeast or water maybe (in addition to letting the dough reach room temp)?

    Last night was a rush job, and only gave about 1/2 hour to rise per the recipe, but thinking it wasnít enough. Crust was a little cracker-ish vs a good downstate chew.


    Sent from my iPhone using TGR Forums
    https://ooni.com/blogs/recipes/class...xoCTG8QAvD_BwE

    I've had good success with this recipe all the way up to altitude in silverton.

    They also have an app so that you can plug in how many dough balls you want, what size, hydration, ferment time, temperature and it calculates out all of your water, flour, yeast weights for you.

    What kind of flour are you using? Make user to get some quality 00 flour.

    Sent from my Pixel 3a using Tapatalk

  7. #1032
    Join Date
    Oct 2006
    Location
    8530' MST/200' EST
    Posts
    3,202
    Got a good dough going Thursday. 2 hr bulk room, 35 hr bulk fridge. Ball, 12 hr room temp. Came out great.UUNI 3 gas. For no bravo dough recipe plus a little sugar.

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    New haven style clam pie
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    Cacio y Pepe
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    Sent from my iPhone using TGR Forums
    "If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"

  8. #1033
    Join Date
    Mar 2009
    Location
    one of those gaper mountain towns
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    3,173
    Quote Originally Posted by durangobrad View Post
    https://ooni.com/blogs/recipes/class...xoCTG8QAvD_BwE

    I've had good success with this recipe all the way up to altitude in silverton.

    They also have an app so that you can plug in how many dough balls you want, what size, hydration, ferment time, temperature and it calculates out all of your water, flour, yeast weights for you.

    What kind of flour are you using? Make user to get some quality 00 flour.

    Sent from my Pixel 3a using Tapatalk
    I just picked up some King Arthur bread flour, but now see they sell a 00, which Iíll be ordering. Canít wait to try!

    Thanks for the suggestion. The King Soopers/Safeway selection is pretty limited, so last I used was Hungarian High Altitude, which just came out ok. Better on reheat, but not ideal.


    Sent from my iPhone using TGR Forums
    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  9. #1034
    Join Date
    Apr 2008
    Posts
    64
    Quote Originally Posted by tgapp View Post
    ^^ agreed 100%. the trick is to let the dough hit room temp and then stretch, but you can't wait around and let it sit at room temp, otherwise it gets the weird skin thing going on.
    For those complaining about the "skin" the dough develops; just cover with a damp kitchen towel during the rest/rise.

  10. #1035
    Join Date
    Sep 2015
    Posts
    88
    You can also proof your dough balls in something air tight and you won't get the skin/crust. Like a Tupperware containers.

    Or get some of these.
    https://www.webstaurantstore.com/cho...176DPAN48.html


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  11. #1036
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    17,219
    Re stretching--I switched from bread flour to AP because I was having trouble stretching the former. Note that KA 00 is 8.5% protein and I believe Italian 00 is even lower. If you are having trouble stretching let it rest 15 minutes and it will stretch more.

    If you want your pizzas to be round you need to use O flour. 00 pizzas will be oval and AP--the shape is too horrible to describe.

  12. #1037
    Join Date
    Feb 2010
    Posts
    240
    To preempt any haters, yea, sure, this is cheating, but if you're in a hurry and looking for something quick-n-dirty this actually makes a pretty serviceable slice...

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    Preheat your (toaster) oven a bit, throw a piece of Naan in right from the freezer for 60-90 seconds, (longer if you like crispier crust), then dribble with olive oil and cover with a broken up slice of cheese. Bake till bubbling.

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    Of course you can use whatever cheese you want, add gravy, veggies, meat, whatever, but for fast and cheap this is hard to beat.

  13. #1038
    Join Date
    Nov 2007
    Location
    So. VT
    Posts
    2,436
    Delete that shit.

    You just did a how to on melting cheese on bread. Next week will you be featuring English muffins?

  14. #1039
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    755
    Quote Originally Posted by fomofo View Post
    To preempt any haters, yea, sure, this is cheating, but if you're in a hurry and looking for something quick-n-dirty this actually makes a pretty serviceable slice...

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    Preheat your (toaster) oven a bit, throw a piece of Naan in right from the freezer for 60-90 seconds, (longer if you like crispier crust), then dribble with olive oil and cover with a broken up slice of cheese. Bake till bubbling.

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    Of course you can use whatever cheese you want, add gravy, veggies, meat, whatever, but for fast and cheap this is hard to beat.
    Dude, really?

  15. #1040
    Join Date
    Nov 2002
    Location
    Behind the Zion Curtain
    Posts
    3,988
    My pizza is all doughy and shit, but yet it brings all the girls to the yard...

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  16. #1041
    Join Date
    Mar 2006
    Location
    The bottom of LCC
    Posts
    5,722
    Not my favorite method but did a couple on the grill tonight. Gonna be without an oven for a few months while the kitchen gets redone so I guess I have time to get this dialed.

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  17. #1042
    Join Date
    Jan 2008
    Location
    truckee
    Posts
    17,219
    Came out a little tough did it--or do you just like using that cleaver?

    Used our new Fibrament stone the other night, that sucker is thick and heavy--took 45 minutes to get the oven to 525. I used a method I saw on ATK--switched to broil when the pizza went in the oven although I put the stone on the second lowest rack, not the top. The pizza came out perfect, with some nice char on the edges. Too impatient to take a picture, maybe next time.

  18. #1043
    Join Date
    Mar 2006
    Location
    The bottom of LCC
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    5,722
    Quote Originally Posted by old goat View Post
    Came out a little tough did it--or do you just like using that cleaver?
    kitchen remodel = chaos, couldn't find my normal pizza wheel cutter.

  19. #1044
    Join Date
    Jan 2008
    Location
    truckee
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    17,219
    Quote Originally Posted by dfinn View Post
    kitchen remodel = chaos, couldn't find my normal pizza wheel cutter.
    That cleaver is much cooler than a pizza cutter.
    Good luck--we did a minor kitchen remodel--base cabinets, counter top, floor--and we're still looking for stuff 2 years later.

  20. #1045
    Join Date
    Nov 2008
    Location
    between campus and church
    Posts
    7,476
    Iíve been intrigued by this type of pizza cutting blade.

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  21. #1046
    Join Date
    Apr 2009
    Posts
    2,907
    Quote Originally Posted by Peruvian View Post
    Iíve been intrigued by this type of pizza cutting blade.

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    My wife got me this one for Xmas and threw out all my other pizza cutters...



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  22. #1047
    Join Date
    Jan 2008
    Location
    truckee
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    17,219
    Quote Originally Posted by Undertow View Post
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    My wife got me this one for Xmas and threw out all my other pizza cutters...



    Sent from my iPhone using TGR Forums
    She gonna get you a plaster trowel for next xmas?

  23. #1048
    Join Date
    Feb 2005
    Posts
    15,040
    That purchase signifies a serious coke problem.

  24. #1049
    Join Date
    Nov 2002
    Location
    Behind the Zion Curtain
    Posts
    3,988
    I have that same pizza cutter, works well.

    Took 5 dough balls up to the bypass today, one got sideways and popped the top, developed a skin. The other four were quite delicious, a lot of people enjoyed them.

    Had two left over, made one after arriving home. Iím really digging the bbq/chicken pizza,

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  25. #1050
    Join Date
    Jan 2009
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    907
    Posts
    12,996
    Gluten bubbles in a proper pizza crust are like an extra topping.

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