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I also find that one change at a time helps in ones understanding of what is actually going on. I keep a notebook handy and make lots of notes to self. My last 4-6 weeks of Pizza making has taught me much. My pie is certainly next level and that makes me quite happy but will I stop trying to improve...

Mike I don’t understand how you get away with 70% hydration, I’m at 63% and my dough is sticky and wet. I made three pies last night and the first two didn’t cook enough and were doughy. The last one was better but I nearly had to burn it to get there. Rough night. 63% hydration 80% Caputo 00, 20% ...

I used Mike Pobega's basic recipe to make my first dough in years on Monday, and made the first pie tonight. I slung pies for over 5 years in high school and college, but the dough recipes were "family secrets" so I've only made my own dough a few times and it's been years. For the first time, this...

Dennis, no. The flour I am using now is a proprietary blend from Italy that is unavailable unless you are a pizzeria/volume buyer. (duram, soy and rice flours) I start 800 grams. Once added to the 565 ml (which happens to weigh 565 grams) and add 23 grams salt and 6 grams oil, lets call it 348 grams...

Today's half Margherita and half zucchini flowers with yellow datterino tomatoes.

Had the 2018 Trout Gulch Chardonnay on Saturday and loved it.

The 96 Villa was not as good as the 96 Delizia they offered.

I mix white corn meal with any 00 I have around, maybe a 50/50 mix. Its wet, so I use a lot. I get great texture with this technique. I too don't fully understand the dynamics, I just find what works for me. 800 gr Flour 565 ml cold water 2 grams fresh yeast 6 grams olive oil 23 grams pink sea salt ...

Thanks for sharing. I think you may be using too much yeast for 500g flour hence the bubble-pop. You are 6% and probably should be closer to 2%, especially with a 36 hour rise. I would change that one thing alone and see using all else as normal. Once you get that in place lock down your fermentatio...

I tried 10% spelt, the remainder Caputo 00. Lots of other variables however, including the ferment time and % hydration, so the results were inconclusive. What I found interesting is several of the bubbles collapsed 1-2 minutes after it was pulled from the oven. I've never seen that before. Any ide...

I tried 10% spelt, the remainder Caputo 00. Lots of other variables however, including the ferment time and % hydration, so the results were inconclusive. What I found interesting is several of the bubbles collapsed 1-2 minutes after it was pulled from the oven. I've never seen that before. Any ide...

Thank you Mike. I’ve had great success following your method. 77% hydration has worked for me but I am using pans (Detroit & Al Taglio) at 550 degrees. Also, I just purchased Manitoba flour which I am unfamiliar with. Why are you blended it with Caputo? Thanks again. Hi Tony, the extra fermentation...

Hi Tony, the extra fermentation creates more depth of flavor are positive bread-like aromatics. My latest dough is best between 4-6 days in its current proportions. The 77% was very wet and I did not notice any advantages to that added wetness. Trial and error has zeroed me into my latest and what I...

Best dough I have EVER made, hands down. (And I have made some good ones). Proprietary blend from unnamed source but as best I can tell it's a duram, soy and rice mixture (bag says Pinsa). 70% hydration. 2 hour rest and then a 6 day cold ferment. Topped with pomodoro, mozzarella and half with LaFri...

Tom, I have not noticed it. I no longer put salt I to water but add only after mixing half the flour with all the water and letting it sit for 5 minutes. No more salt vs yeast fights....lol

I make pizza. But I do not know where do I lack. It looks good the texture but the taste, it is not as I expect it to be. If you’re referring to your crust you should try more salt. Face it, salt makes everything taste better. My last batch my salt was at 15% and the flavor was real good. Brian, ca...

I make pizza. But I do not know where do I lack. It looks good the texture but the taste, it is not as I expect it to be. Hi Aaron, and welcome. You could break it down to the ingredients. Always use the best available. What is your topping/tomato game look like? Whose dough are you using, store or...

Interesting... a 1996 Fontanafredda Barolo up right now. I haven't had those Fontanafredda wines, but it was a period in which the winery's reputation was quite low. It had been owned by the bank Monte dei Paschi di Siena since the Depression, so not a lot of leadership in the vineyards or cellar. ...

Best dough I have EVER made, hands down. (And I have made some good ones). Proprietary blend from unnamed source but as best I can tell it's a duram, soy and rice mixture (bag says Pinsa). 70% hydration. 2 hour rest and then a 6 day cold ferment. Topped with pomodoro, mozzarella and half with LaFrie...

One more thing, I got this one the day before the Super Peel and have not even taken it out of the package yet. That's about 4.5 weeks ago. This was going to solve all my sticking problems. lol https://www.webstaurantstore.com/gi-metal-a-32rf-60-azzurra-13-anodized-aluminum-rectangular-perforated-pi...

I’ve had issues dealing with the dough sticking to my peel. I can’t find the right combo to get it to slide off unless I overdo cornmeal or flour as can be seen from the pic in my last post. Using a metal peel. Does wood work better for releasing the dough? I use this and LOVE it. I build on this p...

MACDONALD does not belong in that group, nor does some of the older Colgin. The 2007 vintage was made for Parker, hence the high and not warranted regard. The dude gargled with Mega-Purple. If you get a chance, get hold of some Bryants from the early 2000s. I recommend the 2002. Spottswoode with som...

There are some talented home Pizzaiolas here.

Dammit, I need to start making my own dough. Any good recipes that give a firmer, but airy dough? The store-bought dough I've been using is pretty good, but doesn't have quite enough "lift" and chew. I use a granite slab on a gas grill and it works really nicely, I just need a slightly better crust...

Can't stop. Won't stop.

For anyone who is interested, there is actually a whole forum devoted to something people love to do: make, eat, share and ENJOY pizza at a higher level. Seems familiar?

A great resource.

https://www.pizzamaking.com/forum/index.php

In any form...

Pizza as an edible art form.

Yes, it is. les impitoyable No 3, Mature Red. The original model. Probably about 25 years old.

Probably not a good QPR candidate.
Plenty of great $59 bottles around.

I guess the last (7th week) Fontanafredda is up now, the 2005 la Villa.

Stamps: hobby Coins: hobby Wine: lifestyle I use wine for joy and as I do so I deplete it. If I used my 1930 Zeppelin stamps and spent my 1885 Silver dollars there'd be no joy and it would all seem so..... senseless. Luckily there are many outlets to replenish my wine and I must say, that act of the...

This That steak looks delicious. My leftover Flannery hanger steak tasted good cold as leftovers the next night for dinner. Same goes for my '14 MACDONALD. [cheers.gif] dh Good to hear. I enjoyed the 14 MACDONALD last year with the Orange County crew while visiting family. The steak was Wagyu and a...

Nice job Kenny. My latest dough is 70% hydration with a 2 day cold fermentation. It's 800 grams flour consisting of 600 gr Caputo Americana, 175 gr Mulino Marino Manitoba and 25 gr of Farro flour. 27.5 gr sea salt, 8 grams olive, 3.5 gr beer yeast and 565 ml water. Adjustments next time will be 30 g...

Ok, I've gone through many of the 27 pages of posts over the last day trying to find how people are cooking their pizza. So many pages and so many great recipes, but there has been so much time that has passed and refinements made by many of you. If you are interested, please let me know you curren...

lol/ 40 hours.

But yes, it would be a hot mess.

Yesterdays 86 percent hydration pie. 40 hours cold ferment. I am real happy with the direction my dough has taken in the last few years.
Fried eggplant strips, cherry tomatoes, mozzarella

Melka's wines

I use the white from day old Italian bread and rip it by hand. Soak in either whole mile or non-dairy creamer (me) and squeeze most out. Then add to the mix.

Tomorrow is week 4 of the Fontanafredda extravaganza.

Recently they have been offering many Barolos and Barbarescos and I think I have tried them all, or nearly with some very good results. I like buying like this, it reminds me of the early days of my journey when I would go into local stores and just browse for hours with no rhyme or reason. Wine buy...

The Lot 669, which the cork revealed as Sandhi, was absolutely fantastic. Very Burgundian, and very, very good— I’d be back for a case if it wasn’t sold out. The Lot 706, however, comes across as a well made, but inexpensive unoaked Chard with tropical notes. I’m fine with the $16 I paid for it, bu...

I knew that Sonoma Coast was special upon first sip.

Welcome to the board, Shannon!

Request your wines to ship on Mondays from WTSO. Watch the weather. Have fun.

Just put the Coravin into the 1996 Fontanafredda Barolo Lazzarito Vigna la Delizia and am quite happy. Its fully resolved with notes of soft red berries and the tiniest note of mint. Soft and pleasing, I went for four more.

I have had a Pizzacraft 15" Square ThermaBond Baking/Pizza Stone for 12 years. It's outdoors in my Weber and I have cooked with temps as low as 35 F. Costs me an average is 3$ a year. Lol
Oh yeah, I love it.

Grabbed 2.
Best CT notes of all so far.

And with that comment I hit 11,000 comments. Wow.

This is the one to get. Great resource. https://www.webstaurantstore.com/gi-metal-i-17-75-azzurra-6-stainless-steel-small-round-pizza-peel-with-30-handle/212I1775.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQjwn7j2BRDrARIsAHJkxmymrhREvsp7z1cl_EYslhSIReHOVCAqfkSX22W77...

I use the mesh rack when my bottom has cooked to the point I want, as in the pic above. Then I place on for 2 more minutes to finish top.
I use a Weber 4 burner with large stone on right. The sear burner on left pumping lots of heat. Last week it reached over 700

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