orionol73
Well-Known Member
I can get dried morels here, does that count?
How to hydrate???
White wine or water. Did water last night for ones I picked and dried myself
And the wife’s pie
I can get dried morels here, does that count?
How to hydrate???
Which one did you get?our regular pizza stone broke last week (it's served well for 6years or so, so I'm not too broken up about it.) I was looking on lone and found a sale on The Baking Steel (https://www.bakingsteel.com)
Used it this week for our weekly pie. For not dialing things in, it came out great. It's a bit bigger than the old stone, so I didn't have to worry about droop over the edge. Crust came out nice and crispy. I think I'll let it preheat a bit longer next time to get it hotter, get a little more color on the bottom, but overall I'm really liking it. Not cheap, but a quarter inch of metal ain't gonna break. It'll last as long as we want it to.
The Original Baking SteelWhich one did you get?
Hmm water treatment on pizza dough....I add gypsum or calcium chloride (depending on what is closest to hand ) to my water as it's very soft out of the tap. like adding table salt, it firms up the dough a bit and makes it easier to handle (less tacky). I think that's the main thing you should do if your water is soft or RO etc. Basically you want at least a moderately hard water. The dough doctor has posted about this on pizzamaking.com, I think he's said it can be a good idea to add between 0.2 to 0.5 % of the weight of flour as gypsum.
Not quite got round to trying different cities profiles though! I know the VPN recommend moderately hard water with 60 -80 mg/L as calcium, which I assume is what is around naples
Tried searching this thread but with no luck. Has anyone tried adjusting their water profile to match NY water/any city for pizza dough. I use Denver tap but I’m curious if this could make a difference.View attachment 628075View attachment 628076
I add gypsum or calcium chloride (depending on what is closest to hand ) to my water as it's very soft out of the tap. like adding table salt, it firms up the dough a bit and makes it easier to handle (less tacky). I think that's the main thing you should do if your water is soft or RO etc. Basically you want at least a moderately hard water. The dough doctor has posted about this on pizzamaking.com, I think he's said it can be a good idea to add between 0.2 to 0.5 % of the weight of flour as gypsum.
Not quite got round to trying different cities profiles though! I know the VPN recommend moderately hard water with 60 -80 mg/L as calcium, which I assume is what is around naples
View attachment 629759 View attachment 629760 I made some basic dough for my kids. My daughter likes to add all the toppings.
What am I seeing in the dough?
I love it!View attachment 631612 View attachment 631613 View attachment 631614
My dream pizza - Bratwurst and Beer cheese. Version 3 - Woodfired cast iron deep dish Edition.
Looks fuggin great!I love it!
Looks delicious, I want pizza for breakfast.View attachment 632530
Pan pizza in a cast iron skillet. Sauce, pepperoni, onions, provolone, and mozzarella. It could have handled a lot more sauce and toppings.
Looks delicious, I want pizza for breakfast.
Did you preheat the pan or start cold?
Also what temp did you cook it?
Looks awesome!Put it in the cold pan and let it rise. Topped and baked at 450 I think. About 35 minutes.
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