Recent content by Evets

I've been using a cordierite stone for years with no problems with smell or taste.

What am I seeing in the dough?

My friend owns a pizza shop here in Pa. She visited her daughter in Brooklyn and brought home about ten gallons of N.Y.C. water to experiment with. It didn't make a lick of difference!

I use canned(in juice, not heavy syrup) "tidbit" size. Not big chunks or crushed. Drain them in a strainer for about 15-20 minutes and use sparingly.

I like pineapple on pizza, especially with sweet Italian sausage. There, I said it! I like pineapple pizza, but it has to be a fresh hot pie. Any leftover slices get the pineapple picked off. I'll go one step further and say I HATE mushrooms!

I made a couple loaves of purple sweet potato bread. It's basically just Italian bread with about 200g of boiled mashed purple s.p. in place of about 1/3 of the water.

I built the one in my avatar. Here's a link to my build thread on pizzamaking.com. https://www.pizzamaking.com/forum/index.php?topic=11155.0

I made a couple for lunch yesterday.

I made a couple loaves yesterday with 65% Einkorn flour, which I've never used before, and 35% white whole wheat. I got a good rise with my sourdough starter, so I was a bit surprised at the fairly dense crumb.

Thank you. Yours look very good as well.

I made a couple sourdough loaves today.

That looks great!

I really like the smoked pepperoni sticks from Vermont Smoke and Cure. It's not cheap, especially when you factor in shipping, but I still get it now and then. I used to get it buy the case when I had my pizza trailer. Mostly what I use now is Margherita brand stick. That's what's on the last...

It's been a while but I finally made some pizzas last

Nice pies! Soapstone?