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  1. As I said before, hydrocolloid gums (like Super Neutrose) can be used to replace sugar- not just augment sugar based recipes. But you need considerably more- but, not too much since they can be laxating. And I wouldn't just ramp up the Super Neutrose, either, since, although it's hydrocolloid gums, the first ingredient is sugar, which works against your sugar free goal. Gelatin is not a bad idea- for some of the lifting. To it's credit, it's not laxating, but if you go too heavy with it, it will become chewy. When it comes to gums, much like sweeteners, the more the merrier. Ac
  2. It's sold out https://ooni.com/products/ooni-pro Even if the Pro were in stock, I'd still recommend the Koda 16.@Kerry Beal has made some beautiful pies with the Pro, but the thermodynamics in the Koda are superior. For it's dimensions, the gas burner on the Pro is a little underpowered and the burner's torch-like flame requires considerably more turning than the L-shaped pipe burner on the Koda, which extends around two sides of the pizza. The size of the Pro does give it a bit more flexibility when it comes to other foods, but, if you're investing in an oven like this, you sho
  3. As you're probably figuring out, there really is no truly low setting for an Ooni. At least, not with the propane burner. If you're burning wood, you could probably control the quantity of wood to limit the heat output. A gas burner isn't really happy on it's lowest setting for a 4-6 minute NY style pizza and a loaf of bread, even a small one, will be exponentially less heat/a longer time than that. For NY style, the best workaround is to cycle the oven on and off, so, in theory, if you wanted to babysit it, you could try taking the cycling route. If anyone could figure out how to do
  4. Were these cookies baked twice? My South German grandmother made her spritz cookies with only egg yolks- no other liquid. I believe, much like pie crust, she refrigerated the dough for a bit to help it form a more solid mass.
  5. I'm assuming, from the radio silence, 3.25-3.5 hours was a success. This being said... dough that fights you after a 2 hour warm up could indicate other issues beyond too short of a warm up. Could you share your recipe?
  6. Balling dough activates a gargantuan amount of gluten- so much so that the dough will never fully relax in 2 hours. Every dough is different, but, in general, you never want to re-ball dough within 6 hours of stretching it- and, even then, you don't want to re-ball cold dough, since cold dough loses its tackiness, which risks a pinch-shut that doesn't completely hold. And, although rests can help stubborn dough, dough that's just barely rested enough to stretch won't give you the same oven spring as a more relaxed/extensible dough that was only balled once- prior to putting it in the fri
  7. I think, because granular erythritol looks so much like sugar, it's easy to fall under the misconception that it provides bulk. It doesn't. The molecular weight for sugar is 342 g/mol, while erythritol is 122. You might be tempted to think that erythritol provides 1/3 the bulk, but, it's way worse than that, since the relationship isn't linear. At room temp, 370g of erythritol is soluble in 1 liter water (1/5th the solubility of sugar). If you were to dissolve 370g sugar in 1 liter of water, it wouldn't be super viscous, but it would clearly not be pure water. 370g of erythritol, on the ot
  8. When it comes to achieving the textural qualities of sugar, there is no free lunch. Either the product digests, and raises blood sugar, or it doesn't and it causes digestive issues. As I said, erythritol is already laxating, so inulin is not that dramatic of an addition- and is certainly not anything bordering on toxic. If you eat legumes/artichokes, you're eating inulin. Sugar free desserts involve a certain amount of personal responsibility. You need to inform your guests and/or customers what ingredients you're using, but it's up to them to make the decision as to whether or not to con
  9. Polydextrose and I go way back. I was the first online advocate for baking with polydextrose at home. I bought a 50 lb. bag in 2004 and am still baking with that same bag today (it's clumped into a single mass that's hard as a rock, but I can break pieces off with a hammer). I've had inulin in my pantry all this time as well, but, I'd never betray my beloved polyd. This being said, polydextrose would most likely be impossible to find in Finland, while here's a link for inulin: https://iconfit.fi/toode/iconfit-inulin-400g-kasulik-kiudaine/ As far as tolerability goes, inulin an
  10. Erythritol isn't really a valid sugar substitute. At least, not on it's own- and not in something that requires the texture or the chemical properties of sugar. The alcohol in the limoncello gives you some freezing point depression, so that helps, but, you're going to need some sugary bulk. If you were in the U.S., I'd tell you to buy allulose. I'm not head over heals in love with allulose, but, it's the closest thing you'll find to sugar without having any obvious down sides- at least, not as of today. Are you making this for yourself or serving it to others? Inulin can be
  11. If you decide to build it, keep the ceiling height low. There's an unbelievable number of wood fired oven plans that pretend to be pizza ovens, but that are actually just outdoor fireplaces and that don't work for pizza at all. Even if you buy a prefab or a kit, watch your ceiling height, as the thermodynamics on those can frequently be off as well.
  12. A bit stale. Good one I can't speak for other flours in other countries, but my previous comment related to pizza flour. Pizza flour is only milled in 4 countries. U.S., Canada, the UK and Italy. The Italians are renowned for bending over backwards trying to protect the protein by keeping the temperatures low during the grinding process. This being said, I've seen countless doughs made with Neapolitan flour that fell right in line with North American flours with the same protein percentages, so the common idea that North American millers are taking protein damage less seriously tha
  13. For white flour, protein is basically gluten. When you start extracting closer to the hull, as you do with whole grain/high ash, you'll run into proteins that don't form gluten, and thus skew the numbers.
  14. https://www.amazon.com/King-Arthur-Specialty-Flour-American-Grown/dp/B08J23Z8DD "Our new ‘00’ Pizza Flour’s perfectly balanced blend of hard and soft wheats deliver an outstanding Neapolitan-style crust that’s crispy on the outside while chewy on the inside, and has a 11.5% baking protein level along with extra-fine ‘00’ milling." I'm not endorsing this flour, btw, just relaying information from the miller.
  15. Thank you for your kind words. I'm happy to help! Steven Shaw, founder of this community used to talk about being hard on ideas, but soft on people (or something to that effect). It doesn't have to be, but a homemade pizza is an extension of the person who made it, so being hard on homemade pizzas is, to an extent, being hard on people. There are plenty of ideas worth being hard on within these walls (so SO many ideas ), but homemade pizzas should probably be off limits.
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