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How about the next time you make a starter with a Belgian strain, you build up an extra cup or so and use that for your pizza liquid. It will have Belgian character and plenty of active yeast? I might add some amount of bakers yeast as well, piggy baking on what ericbw said, there will be some...

Had some dough to use, so I whipped this one out while lady gaga was doing whatever it was that lady gaga does. Eggplant and sun-dried tomatoes.

Google "varasano pizza recipe" and be prepared to read a while. Good place to start.

Thursday night is pizza night! So sayeth Icebob... A mushroom, basil, fleur de sel, pie with white truffle oil. I highly recommend missing the mortgage for a month or put the brats in public school to buy some truffle oil. Spendy but so good. Going to switch to porcini and try it with prosciutto...

Saw icebob cooking and then yeastie jumping in got me thinking pizza. Did a 8hr. Poolish + 8hr rt ferment dough and threw together this Greekish pie, "lamb", kalamata, feta, bell pepper, and eggplant. Definitely not replacing my normal routine but not bad for a 24hr pie..

How about 3 min on the steel, and then switch to the stone for the last minute under the broiler. Think you are pretty darn close, but I don't mind a bit of char. The steel will be great for spring regardless of whether it stays there for the full bake or not. :mug:

Here in California there has been an anomaly known throughout the rest of the world as rain. My water has been pretty consistent over the last few years, but lately I'm missing my pH high, and by no small amount. You would assume a deluge and a healthy amount of snow melt would lend itself to...

All my pizzas have been Boboli, there, I said it... I can't keep living this lie!

Don't ruin the vibe this thread is destined for utter nihilism!

Beer drinkers try too hard to sound like somms. Ratebeer, Untapped, etc. are all basically worthless, and filled with "experts" who contradict each other. Brulosophy shows how bad we are at tasting and nothing more.

You'd probably want to season it as well. Rub some cooking oil into it and bake it low and slow. (Can probably find better directions than that online)

Yeah, gas here too. Tray broiler... Truly blows. Get good pies but with finagling. If you plan on using steel and stone I think the quarter inch would be fine. The steel is a heat sink until it's hot, then it radiates pretty well, keep that in mind and playing with your set up is all fun. If you...

The main difference is heat energy stored. So you will really notice a difference when cooking multiple pies. The thicker steel will retain its heat better and cook the next pie more evenly. I think mine is 1/2". I have to cook my pies in progressively shorter times if my oven is cranked up. At...

I have some Ca(OH)2 but of dubious purity as well. Think I'll just buy some new lactic. Thanks for always taking the time.

Thank you AJ. I was thinking my solution was too simple, especially with nothing to buffer in the DI water.

Perfect, thanks a lot! I'll go for it and post when I do.

I would like to test my lactic acid. If I add 1 ml of 88% lactic acid to 1 gallon of distilled water what pH can I expect to achieve? Is this a good way of testing? We were messing around on xmas turning a brett beer into a sour. I wake up the next day and the lactic was left out all night and...

That looks great! Nice to see you posting. How did you handle the shrimp and in what form were they (frozen,fresh...)? I've been wanting to turn my mom's shrimp casserole into a pie and haven't dared yet.

Unless you are doing a very small beer I would pitch the whole pack. There is little risk of over-pitching. At 60% of volume you won't have any problems. If you under pitched the yeast will catch up, you could have some off flavors but yeast is pretty forgiving if you give it the O2 it needs and...

Not to my knowledge. The pizzamaking.com forum would be a safe bet for lots of info. Seen pies from parties there.... Pure heat pizza. Mixed some Aleppo(thanks Evets), regular crushed red, and ground habanero pepper on top of garlic, red onion, jalapeno and mushroom- (because their really old...