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  1. I really need to bite the bullet and get a truffle so I can have a 3-5 days or just amazing meals no matter what I make as I’d just shave truffles all over it.
  2. Thick crust. It’s not too bad with a spicy tomato sauce. What’s your Jabugo story?
  3. As an elementary school teacher, I may prefer the cafeteria pizza over this (not a judgement on you, just the style). The cheese pizza doesn’t look bad honestly, just bready af. I may make this though just to check it our for myself.
  4. Chris, that’s really nice. Congrats on that bake and a beautiful pic!
  5. Just coming back to say the High Hydration Artisan and the NY Style down to 65% are some of the best doughs in the book. Incredible bakes on my baking steel. Cold proofed for 72 hours and then RT for 5 hours before opening into skins. NY Style
  6. High Hydration Artisan Dough made with a tangzhong This was tricky to work with, as all high hydrations are. Unfortunately it stuck on launch and I got an amoeba, but I have two more dough balls to get it sorted out. The cornichione was incredible. Pornographic. The crust had a great crisp and then a fluffy interior. The flours were incredible in this. Nutty and complex. Red onion and fennel sausage with mozzarella cheese. This may be my favorite dough I’ve done from Mod Pizza. NY Style cheese pizza with Central Milling Hi Protein Flour This was at 65% hydration and a dream to work with. Couldn’t tear it if I tried. Love making this style. Was stellar.
  7. Tonight I’m making two pizzas in my oven on my baking steel. One NY Style cheese pizza with the Mod Pizza recipe adjusted down to 65% hydration. 400g dough ball for a 14” pizza. The other one is their High Hydration Artisan (84% hydration). I didn’t think the recipe would come together as is so I borrowed their technique from their High Hydration Neapolitan and made a tangzhong using 60g of flour and 240g of water and then using 150g of that mixture, so basically 15%. Then I cut 30g of flour from the recipe and 120g of water from the recipe and proceeded from there. I ended up needing to still use the paddle attachment because kitchenaid mixers aren’t really made to do too well with high hydration dough, but once it comes together with the paddle I switched to the dough hook and it was perfect. Really beautiful and supple ball of dough. Instead of dividing out and refrigerating (where the dough balls would go completely flat) I left it bulk and put in the refrigerator. At noon I’ll cut off 330g and ball that and proof and allow the rest to continue bulking in the fridge until I want another dough ball for Saturday and then for Sunday.
  8. It sucks Mod Pizza doesn’t do anything with Biga. I really prefer Biga over poolish. This was 20% Biga made with Cairnspring Mills Sequoia and then the rest with their Glacier Peaks I wanted a pan pizza last minute for tonight’s game (go Birds!) so I’m making Mod Pizza emergency Artisan dough with 1/3 of Central Mills Hi Protein and 2/3 with Cairnspriny Trailblazer flour. I cut the recipe in half to fit my 12” cast iron skillet and seems to be look perfect so far as it proofs. Will send pictures.
  9. It had a mousse consistency. Easily pipable. Egg whites? Something went wrong.
  10. Yes, it’s the thin layer on top of the breast meat. I can see it because I know where to look, but doesn’t pop in the photo as well. Like I said, I should have done more mousse. It was absolutely there and you could tell while eating it, but for the picture it wasn’t great. The sauce is actually ChefSteps Jus Gras. I made their herb oil and then emulsified it into my turkey stock. Was fantastic.
  11. Made pizza for lunch this past Saturday. So much fun.
  12. I made a variation of this for COVID Thanksgiving with a turkey breast! Don’t be shy when applying the mousse (I should have done more since it was a thick turkey breast, tough to see in the picture)and do the crispy skin right. I kinda rushed the skin part and wished I took my time on it. Would have been a bit better looking. Great recipe. Can also use technique and make a roulade with the breasts with the mousse piper between them.
  13. That looks incredible. Looking forward to the rest!
  14. Awesome! Making pizza tonight for the first time in forever.
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