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Thread: The Home-made Pizza thread
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12-10-2018, 10:37 AM #401
Great pizzas.
Wonder if the key to eating warm pizza when cooking for a crowd is leaving pizza at room temp, then firing in a hot oven for a minute or two to reheat like they do at slice places? Might lead to more crisp and heat, instead of trying to keep warm at 170 degrees after cooking.
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12-10-2018, 11:00 AM #402Well maybe I'm the faggot America
I'm not a part of a redneck agenda
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12-10-2018, 11:50 AM #403
Yeah, stretching was much easier with the tough in the 60deg. range, really want to get the next batch closer to 75 before beginning. Tough when you're trying to keep heating costs down!
"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
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12-10-2018, 12:21 PM #404Registered User
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I thought about opening a pizza shop that specializes in cold pizza. We could give all the crust to the local homeless shelter.
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12-10-2018, 12:49 PM #405pura vida
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Anyone here using a Napoli?
https://napolioven.com/products/napo...oor-pizza-oven
Kind of interested. Price seems good, made in the US, people seem pretty happy with them but I don't think there are that many in use yet.
A while back I helped cook pies for a party at a friends that had a Roccbox. Really liked that but it's probably more than I want to invest, this seems similar and in the right price range.
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12-10-2018, 01:08 PM #406
You're more than welcome to borrow/try out the Ooni whenever you want.
"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
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12-10-2018, 01:31 PM #407pura vida
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might take you up on that. are you using pellets or did you get the gas adapter?
I've read that cooking with pellets can be a steep learning curve.
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12-10-2018, 01:33 PM #408
Pellets currently, the learning curve is fairly steep.
"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
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12-10-2018, 01:35 PM #409pura vida
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I think "live fire" would be novel and fun occasionally but I'm not sure I'd want to deal with that every time I wanted to make some pies.
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12-10-2018, 01:45 PM #410
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12-10-2018, 06:19 PM #411
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12-10-2018, 07:21 PM #412
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12-10-2018, 07:23 PM #413
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12-16-2018, 07:38 PM #414
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12-16-2018, 08:33 PM #415
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12-16-2018, 09:00 PM #416
i would rub that on my face
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12-16-2018, 09:06 PM #417
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12-16-2018, 10:03 PM #418
Good stuff!
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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12-16-2018, 10:29 PM #419
The Home-made Pizza thread
Tweaked the recipe tonight let the yeast proof with brown sugar vs white. Highly recommend. Gave the dough a malty flavor.
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12-17-2018, 05:36 AM #420
George would always pour a beer into the dough as the HOBART was mixing it. It was usually Miller.
Beer is certainly going to impart its flavors into the dough. There are also yeast nutrients that could be used although that is for a longer time fermentation scenario.
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12-17-2018, 08:45 AM #421Registered User
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P Ho that looks fantastic!
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12-17-2018, 01:02 PM #422
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12-17-2018, 05:18 PM #423pura vida
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do you fully substitute beer for water or go half and half or less? think I might try this on my dough this week
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12-17-2018, 05:27 PM #424Banned
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All the yeast is gone from a Miller during the filtration process. Don't even know if you'd notice the flavor of a Miller after cooking, but it sure can't hurt I'd imagine.
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12-17-2018, 05:58 PM #425
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