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I gotta stop posting drunk.

Today's pies. Taking a break from my sourdough obsession (morbidly failing). Rusty but it came out good...

I'm guessing the one day still had some fermentation to go thru. The heat hits the yeast they go crazy for a matter of seconds and blast a fart of co2 and create rise that way. Still go for the slow fermentation. More flavor right? I would rather get the flavor slowly in the fridge and let the...

Jalapeno poppers are good with dough too.

I think if you can't commit to 5 gallons of meh then you don't have the stomach for experimentation. I've lucked/educated guessed into some of my best and worst beers and it's worth some unspectacular tap fodder for the occasional moment of virtuosity. The bad part is that the drinking buddies...

Latest attempt. Looks better than technically was. Tried bumping up the amount of starter and it didn't have great spring and, I assume, too much protealytic activity during a RT ferment. Also the sour flavor didn't increase at the same rate as the % increase. Also weighing again to try to be...

I started my current sourdough from a mixed culture. It will be robust for sure but for me it took a few generations and feedings to get into a happy place flavor wise. The LAB will eventually stake it's claim but feedings and aeration via stirring will expedite things. Definitely better than...

Paid $22 for a German pizza wheel. Only thing with a safer place in the house is the dog... Been messing with sourdough a lot lately. This one has a ton of moving parts, process wise, but the result might be the tastiest crust yet. Stiff to handle but so much depth. Not for nothing I stopped...

That's always been my experience. It shouldn't be that easy right?

Love that. That's how my country momma made burritos when I was growing up. Being in l.a. and immersed in Mexican culture with a mom from Idaho/kansas/iowa. Hungry now.

Nice work. Stretching dough is a whole thread unto itself. Not easy and there are plenty of ways to go about it. It's not the most romantic way to go about it but a little rolling pin, especially at the beginning will help. In my experience most weak spots are caused way before they show...

How many beers have you had stall out at 1.035? Not to be d!ckey, but if others don't get the same results you may be making assumptions too quickly, so the need to reiterate your question may not be there. There has been a lot of talk about that yeast and co2 or head pressure sensitivity. I...

Ok, basically simulating a Dutch oven effect. As in a ciabatta or the like. It's worth trying. If you do, report back. A lot of what pizza cooks do seems to be focused on drying the crust out. The shorter cook times probably play a factor as well.

Not sure I understand what "sprayed oven" means. Truth is there is no short cuts. This thread is almost 4000 posts of all of us trying to impress of gf's so to speak. I think practice with stretching/dough handling and cold ferments are the best way to invest your effort... Porcini pie...

The first pizzas made with stuff from the garden. Our drought is over... for a year. So far jalapeno and zucchini plus a bunch of herbs. More to come. Got some nice San Marzano coming in. Apparently this will be the year of spaghetti squash for breakfast, lunch, and dinner as well. Get ready...

Thanks. I have a friend who is known for his tri-tip, we have been talking about collaborating. Those are some good ideas. He's tried making pizza with it but didn't like the results.

Someone had posted about frozen stuff. This was from a frozen dough ball. About a week old. Works fine but there is a difference. Your results may vary. I leave mine on the steel longer than a fresh ball. Tasted great. Shaved Brussel sprouts and spinach. The sauce was fresh. I do have some red...

Does the tri-tip dry out? I've been told it's not the same after the bake.

Simcoe is nice for bittering as well. You can do a 20 or 30 minute addition with it, still get some flavor contribution and round out the "cattiness" people sometimes get from it, plus take advantage of it's alpha. Magnum obviously is great early. Amarillo and cascade are in the same ball park...

A couple more pies today. Mushroom, spinach, and tomato slices with goat cheese. Black garlic, shaved brussels, and pine nuts with asiago. That black garlic comes off like super caramelized, umami-fied garlic.