Recent content by koopatrain

@applescrap Those are getting super thin, I like the slicing method! I didn't have any sugar in the dough but did do a three day ferment in the fridge, so that might have helped with sugar formation. I have another batch of dough on, and I'll do one with one day ferment and another with threeto...

It feels like cheating compared to the pizza steel in the oven! One was pulled pork with bbq sauce pineapple, olives, and cilantro lime shredded carrot/beets, the other was a carmelized onion base with figs, prosciutto, goat cheese, arugula and a balsamic reduction.

Finally picked up a proper oven, ordered a Gozney Roccbox and it came in the mail yesterday. Pretty happy with the build quality, and it took about 20 minutes to get up to temperature ( ~10 degrees C today). 65% hydration dough 00 Martelli Dough 2% salt 1% yeast

BBQ pizza box on the pellet grill. Darker bottom is with the stone right over the flame and lighter (turned out better overall) is with the stone on indirect heat. Measured 700-780 on the stone on direct heat and 580-630 on the stone with indirect heat the metal on the back and top was reading...

Westmalle dubbel clone. Kegged today so it needs some time to mellow.

+ 5 gallons Belgian Trappist Dubbel 9705

I’d love to spend some money in the future. Not at this house, but maybe do a cob oven with tile floor. This should do in the meantime though, all free or used materials.

About a 1mm coating on the bottom of the barrel. But yes, not the best stuff.

First step for a pizza oven burn the polyurethane out of the barrel. Hopefully get this put together in the next couple of months but I’m not sure when the next day I can get out to the farm is. Planning to use firebricks and refractory cement for insulation with maybe a 304SS sheet metal floor.

Congrats on your first brew (if I read your earlier post right), one word of caution based on your implied bottling schedule. I’d make sure that the FG is holding steady and not continuing to drop (might mean an extra couple days of checking) before transferring to bottles and carbonating just...

Never actually used the convection setting in my oven. How long do you warm the oven/pizza stone for on convection?

Leftover tortillas and steak from last night so I made tostadas with eggs, steak, lemon-cilantro sour cream and some fresh salsa. Last nights dinner: steak tacos on homemade corn tortillas with chimichurri.

Thanks for the pics. Will take a look at the market by my place.

Dashi tea bags! Awesome. Somehow I’ve never heard of those. It’s always a pain to strain the Benito flakes whenever I make miso ramen.

Leftover takeout butter chicken, but we ran out of naan so turned it into a pizza. 550 with a pizza stone, 75% moisture.