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scott123

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  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. I've been working with and researching alternative/artificial sweeteners for 17 years. What you're describing, a viable sugar free chocolate bar, would take an R&D department and at least $500K to develop. There's not an edible sugar free chocolate bar on the market that hasn't devoted these kinds of resources towards development. And even throwing that much money at the problem, the bars are never that good- forget about any kind of snap. Unless you can keep erythritol dissolved, it will not only have that horrible cooling effect that @jimb0 described, it will provide very little s
  6. Your intestines, my kidneys I'm in the exact same camp. It works too damn well not to play around with- in moderation and in combination with other things, of course. In this instance, the solution to pollution might be dilution.
  7. So GI issues? That's interesting. Was this in any quantity? On paper, erythritol, like allulose, is suppose to largely bypass the intestines and cause no distress, but, I've known the occasional person who can't tolerate it. Not many, but, one or two.
  8. +1 for polydextrose and erythritol, although I highly recommend making a syrup with them first, or the erythritol won't dissolve and, beyond not providing any sweetening, it will give you a super odd, somewhat minty cooling effect. 8:1:1 polydextrose:erythritol:water (by weight) will give you something pourable at just below egg-cooking temps (140Fish). It will be super thick and unwieldy when refrigerated, and after a few days, the erythritol will crystallize and turn it cloudy, but, as long as you nuke it a bit before you work with it, it will be manageable. Whatever liquids you add to it (i
  9. As @Duvel alludes to, Neapolitan pizza was born out of necessity. Poor aspiring pizzeria owners couldn't afford hulking 70,000+ lb. bread ovens. Smaller ovens at lower temps = less output, so, if Neapolitans wanted to make money, the only option was to run the oven hotter. This is still a reality with wood fired ovens today. It doesn't hurt that Naples has been quite industrial/bustling/fast paced for hundreds of years. What's the translation for espresso? This was fast food centuries before Ray Kroc had a glint in his eye. Taste is relative, so 'tastes good' causes me to bris
  10. Not to split hairs, but semi Neapolitan and wok hei are, for the most part, realms of the obsessive. Steel plate was cutting edge a decade ago, but now it's pretty much become the defacto method for making pizza at home. It's everywhere. Every major book on pizza mentions steel. I've even seen Chris Bianco talking about it on Jimmy Kimmel. In the course of my travels, I've probably run across 3000 people who've purchased steel plates. I do spend a lot of time with obsessives, but I also brush shoulders with plenty of folks that just want have fun making pizzas with their families an
  11. I think the citizens of Naples would have an answer for you Just to be clear, though, I'm not advocating sub 2 minute Neapolitan pizza. None of the materials being discussed can achieve that in a home oven.
  12. Better is relative. For pizza, heat is leavening and char. You proof your dough to (ideally) load it up with as much carbon dioxide as possible, but, it's the heat of the oven that's responsible for both expanding that gas and boiling the water in the dough into rapidly expanding steam. As you bake cooler, as you bake longer, you lose puff, you lose volume. Some styles, like Chicago thin and American/chain style favor longer, cooler bakes, but, when you get into NY style, a 4-6 minute bake on steel/aluminum is almost universally favored over a 9+ minute bake on stone.
  13. https://www.chooseenergy.com/electricity-rates-by-state/ "the U.S. average is 13.6 cents per kilowatt hour" My oven is 5.7 kW total (bake and broil), so the bake element is probably around 2.8 kW. As the steel preheats, the oven cycles off and on- my best guess would be that it's on about 50% of the time. If my math is correct, that's about 20 cents worth of electricity. A gas oven should be even less.
  14. You set it to 550 and it ends up at 470? Yeesh. May I ask what you're using to read the temp? Is this a keypad oven or dial?
  15. If you're baking cookies on steel, with an oven set to, say, 300, then the bottom browning you see with a 10 minute preheat will be drastically different to a 20 minute one. Now, if you time your preheat exactly every time, then that will give you consistency, but, baking on steel, with varying preheat times, is a complete crap shoot. If you bake without contacting the steel, then the temperature evens out a bit, and things that don't require much precision, like chicken thighs, tend to be okay, but for things that need to be precise, like custards, pie crusts or cookies, you're g
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