Kerry Beal

I suspect they mean to grind up the freeze dried tomato to make tomato flour and add that as part of the flour in the dough. But I could be way off base.

Is there a recipe for dough with tomato flour? I've got some freeze dried tomatoes around here,

To be fair - I don't have a spray dryer or a rheometer - but it sounds like they haven't gotten around to spray drying their own milk either!

The tour that we took there did make me drool a bit.

How about a buttercream filling

Thanks much

Question from a fellow in NY near JFK. Has been buying Barry Callebaut from Restaurant Depot - looking for better pricing and more variety. Anyone have any ideas? I really only know Canadian suppliers.

I don't know that you are going to find any toffee type inclusion that isn't tooth achingly sweet. Perhaps if you add enough crunchy inclusions to a krokant (like rice crisps) you might dilute the sweet a bit?

I would say that folks in north america who have had issues with an FBM have had a lot trouble with service. There is one FBM machine that has not worked well for anyone but I can't recall which model it was.

Caramel has a nice long shelf life. Dipped lasts pretty much forever until perhaps the caramel shrinks a bit and the chocolate chips off!

A familiar word in my house growing up, My mother's mother was a Stewart.

What are folks thoughts on oil in dough vs no oil in dough? My dough yesterday was the one that @scott123 linked to which is essentially 1 litre of water, 1.65 kg of 00 flour, 45 grams of salt, 1 gram yeast. I divided into 3 and added more yeast as I wanted to use it later same day. After the bulk rise I divided into 4 balls and put each in it's own lightly oiled plastic take out food container. Dumped out in an already nice round shape. It was a lovely dough to work with - easy to keep round (vs the dough from the day before) - with a judicious application of 00 flour during the shaping and on the metal peel didn't have any sticking trouble at all.

No peel with this one

Lessons learned today. Pizza dough catches fire if it gets too close to the heat source. A pair of tongs works better to spin the pizza than the peel - the peel pushes the pizza back towards the heat source where it catches fire! Let the stone get hotter if you want good spots on the bottom crust. Either slice the potato slices see through thin or cook them a bit. Bottom of the Marguerita - stone not hot enough yet clearly. Bottom of the potato and balsamic caramelized red onion. Top not done enough!

Resistance is futile!

Yeah - that's what I've done today - sans the glug of olive oil - I'll drizzle that on at the end.

So true - Buffalo is so much more than just picking up pizza sauce! There is the visiting with @patris, there is the trying to stuff everything in my car that she has received for me, there is the walk around Wegmans, the walk around Trader Jo's... But the Don Pepino pizza sauce really is very nice and I thank @patris for introducing it to me every time I use it!

New toy - arrived Thursday - set it up this am with help of hubby. Gave it a cleaning burn this am - then fired it up again this afternoon to cook some pizza. The IR thermometer I had outside was not the right one to determine stone temperature - it couldn't measure that high. So I think the stones weren't quite as warm as they could have been. Took about 3 1/2 min to cook and wasn't truly great, but it's a start. Scale turned off half way though measuring the flour - so when all was said and done the dough was lower hydration than would have been perfect. And I need a trip to Buffalo to get my favorite pizza sauce (or I might just have to make some) - a challenge with the border closed.

That mold does have a number on it if it just can be read!

I am not a fan of heating molds anyway - but opinions differ on this. I vote 'don't heat'.

Try the leaving it alone a bit more and see what happens.

Could it be starting with the vigorous stirring while melting? I'm not seeing anything too strange about your stirring in the video except I probably don't stir that much.

Chocolate as warm as possible on the backs, scrape quickly with the tool you prefer - aimed away from you and at about 45 degrees. As few scrapes as possible, as quickly as possible to minimize scrape marks. here - go to about the 5 minute mark

See if you can dig through eG and find Pichet Ong's Pate Choux.

Yeah - clearly there is something weird going on.