Evets

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Join Date:

01-29-2006

Last Activity:

05-25-2016 7:52 PM

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220 Likes on 97 Posts 

LATEST ACTIVITY

  • Posted in thread: The Home Made Pizza Thread on 04-25-2016 at 09:47 PM
    Folded Parchement trial was partial success. First one was rolled too thin and wide. It was a
    mess getting it on and off the stone. Second one was a more realistic size and handled just
    fine.I do thin...

  • Posted in thread: The Home Made Pizza Thread on 04-04-2016 at 03:30 PM
    Simple cheese. I like cheese. It's not overpowering like, say.............olives?

  • Posted in thread: The hopefully not obnoxious wood fired brick oven build thread on 01-01-2016 at 01:12 PM
    anthracite is a rad wordI dig it too! I mean, not that I'm a miner or anything............I
    used to have a porcelain sign on my shed just like this one.

  • Posted in thread: The hopefully not obnoxious wood fired brick oven build thread on 01-01-2016 at 12:40 AM
    Hey Evets, Do you ever use coal in your oven? Advantages? Disadvantages? TIAI've used lump
    charcoal a few times when using the oven as a smoker but never anthracite. Thought about it but
    I think there...

  • Posted in thread: The Home Made Pizza Thread on 12-15-2015 at 11:06 PM
    What's your recipe for that size pie I'm curious because I am trying to figure out how much
    flour I need to make a bigger pieThat particular batch was for 5 balls @ 400g each.Hi gluten
    flour 1221gH2o ...

  • Posted in thread: The Home Made Pizza Thread on 12-15-2015 at 09:48 PM
    I made three on Saturday but didn't take any pics. I used a leftover dough to make this one for
    lunch yesterday. Doughball originally made for a 15 inch pie, instead used in a 12 inch pan for
    a thicke...

  • Posted in thread: The Home Made Pizza Thread on 12-12-2015 at 09:00 PM
    I'll be baking a couple few later this evening.

  • Posted in thread: The Home Made Pizza Thread on 10-18-2015 at 10:41 PM
    00 is un-malted and lower protein than bread flour. It really likes extremely high temps like
    in a wood-fired oven. Most folks are disappointed with the results when used in a regular oven.
    Some like ...

  • Posted in thread: The Home Made Pizza Thread on 10-15-2015 at 09:08 PM
    And to be fair the cons are that you give the yeast sugars to interfere with the fermentables
    in the flour and it can make your dough a bit stickier...That and the fact of a 65% hydration
    will make fo...

  • Posted in thread: The Home Made Pizza Thread on 09-20-2015 at 05:25 PM
    Awesome. How did you build that? Love if i had one.Kind of hard to describe. You'd probably be
    better off just buying a Blackstone pizza oven.

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