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GE Monogram Sorry, I meant gas or electric (or grill or pizza oven) Ha I kind of thought that! [snort.gif] Just electric oven at 500. Then that's a great job. I have no luck in either of my ovens. One is a gas GE and the other a pro grade Verona electric. Although my square pan pies are amazing in ...

B. Buzzini wrote: ↑
October 15th, 2020, 8:21 am

mike pobega wrote: ↑
October 15th, 2020, 4:55 am
Brian, nice job. What oven are you using?
GE Monogram

Sorry, I meant gas or electric (or grill or pizza oven)

Brian, nice job. What oven are you using?

San Clemente is a nice 30 minute trip and Vine does a great job. I had the pleasure of dining there with some board members last year.

viewtopic.php?f=1&t=164835&p=2844485&hi ... e#p2844485

Hi all, we are doing 4 nights in the Lake George region next week and was looking for moderate plus to upscale BYOB options between Bolton Landing and Glens Falls. Thanks

My 'adjusted' pizza crudiaola.

My Pizzarium (Prati Rome) inspired Pizza Pala done half rosse and half with amazing mortadella, freshly made burrata and organic fennel pollen. The second is just another of my Detroit pizzas. The third is just a plain old Margherita and lastly, my newest, the Crudaiola done with prima sale, smoked ...

Yes, post cook. I am just experimenting with the smoked mozzarella. This was the BelGioioso. There are some locally made ones that I want to try.

My new addition, pizza crudiaola.
It is a mix of fresh mozzarella, smoked mozzarella, cheese with garlic& herb, grape tomatoes and baby arugula in a bit of olive oil. Next time more cheese, but other than that, it's a keeper.

Steve, Durum wheat, I believe. The last La Pinsa proprietary blend I spoke of above has a listed durum wheat in ingredients.
I have used alongside flour one way or another to date:
semolina flour
soy flour
spelt flour
garbanzo flour
white and brown rice flours
whole wheat flour
Einkorn flour

So sad to see and hear of this for all of my friends in the Valley. I wish a speedy recovery to all.
Your close knit community sensibilities will serve you all well moving forward. God Speed to all.

Kevin, this makes more sense now. My latest batch temped at 79 degrees F after the 2 hour first rest. The ice and cold flour temped 68 degree before the mixer stage. The ice cube cold water thing works for me with the long 4 plus day cold ferment. Homerun.

I will check that next time, Kevin. its a good data point to have.

This just arrived. After my first taste I had to find more. People always looking out for me and I was pointed towards these at $35 per. I was through my original 3 by June.
Ant then I had 13. Drank

Linda Baehr wrote: ↑
September 26th, 2020, 5:08 am
I find the ice water interesting because in winemaking you want to acclimate your yeast to cold must gradually, and you generally don't want to add below mid ~50's without a loooong acclimation time.

So did I. It really slows down the process on the first 2 hour rest. Which I forgot to add.

And Victor, in honor of the week we are in, I see a Shofar in my pie...

My latest, documented here. It is exactly where I wanted my pizza to be and it only took about 10 years to get here. lol I use La Pinsa flour for this Neapolitan/New York hybrid pie and it tastes just about exactly to my favorite in my neighborhood, Giove. Giorgio Giove the did help me very much get...

Another bump. Pizza Margherita is where its at! (made with La Pinsa flour)

Just a bump. Detroit pie is where its at.

2017 Second Flight comes out today with crickets.
Says a lot.

Nice to have the magnum option.

David Baum wrote: ↑
September 11th, 2020, 11:08 am

MatthewT wrote: ↑
September 11th, 2020, 5:37 am
If anybody wants to bring them to my front door in San Diego, I'd gladly drink them.
Many of us in SD are on the list. Just gotta drink with the right people

yes you do.

Great wine and one of the few idols of my childhood.
Rest in peace Tom. Condolences to your family and friends whick I know includes Thomas & gang.

Years back at a CLONYC we did a Dr Crane theme and the Waypoint showed very well.
https://clonyc.blogspot.com/search?q=waypoint

I think the 2013 is a perfect choice. As Brian, I'd decant and make sure its about 59/60 degrees F when enjoying and then...enjoy. I might splash decant 1 hour but that's me.

Ok, since my last post there is a new top player in the field, and while I do not eat them often, Pat La Freida's are awesome when I indulge.

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...

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