Robenco15

Ok cool. That’s what I asked for. Surprised the cooking time is so off but thanks for the heads up.

What size pan are you using? I’m getting one for xmas.

Last week I made chicken stock. This weekend I'll make the turkey stock using the chicken stock as the base. That's probably it for this weekend. Then I'll shop and make some stuff this week before I host friends on the 20th. Smoking turkey breasts, confit the legs, sweet potato au gratin, Turkey Jus Gra in place gravy. Vanilla creme brulee for dessert made with vanilla sugar. Other stuff. Will be good. I got the call up from my Aunt to make the gravy for the large family Thanksgiving which is kind of a big deal (in only my mind, lol). Excited about that. The ChefSteps Turkey Gravy is by far the best gravy I've ever had or made. It's easily the best part of the entire meal, and the meal is great.

Thank you! Great tips!

Ah yes, dense was my word. Looking at the cornicione it just didn't rise as much as I'm used to, but I think I do remember the crust being a touch chewy. I kinda enjoyed that as it was like having a Neapolitan pizza and a good piece of sourdough bread all at once! But I get your point for sure. My starter is really strong right now after a week of restarting it so this weekend I'm going to use it for this recipe.

Thank you, thank you, thank you. I can't tell you how nice it was to receive this reply. I greatly appreciate it! I CANNOT wait to get these books. This is going to be a good winter!

Giving serious thought about getting Modernist Bread for Xmas. I have a modern double oven with convection and everything, but I don’t have a steam oven. Is not having a steam oven a deal breaker with these books? Are there serviceable work arounds they recommend?

That’s really odd it’s so dense and chewy. I’ve made a lot of levain Neapolitan doughs and haven’t had that issue. Will have to try it. Your Levain good/strong? This one is a levain based Neapolitan.

That’s disgusting. It’s not you. It’s the recipe/concept. Man, thanks for taking one for the team. This is a Pork, Onion, Spicy Chimichurri NY direct dough. Awesome. Just made a Poolish for the Artisan dough for Friday pizzas.

Lol outside of eGullet (I guess?) that’s not a very common tool to have in the kitchen. I don’t have $1k, the space, or the wife (!) to allow for that kind of purchase, haha. I’m sure it’s a great technique though. It comes down to the flour and technique though. I achieved full hydration with the high hydration dough, just need to get better shaping it and for the NY adding the whole wheat complicated things in a way I didn’t expect. I guess the chamber vac could have helped there but who knows.

Made the high hydration Neapolitan dough the other night with 50% Pizzeria and 50% Super Nuvola. Had a gorgeous fully gluten developed ball for the bulk fermentation. Then when it came to ball it was just so difficult. That damn Super Nuvola really ups the difficultly at that hydration. The 100% Pizzeria is a light and beautiful pillow when all is said and done. Anyway, I’m keeping the balls in the fridge and just doing one a night or so. Did one tonight. Stuck on the peel during launch and have me an oval, but actually tasted great. Had a soft but crispy outer crust and a light and fluffy inner cornicione. That damn Super Nuvola is good! Made the direct NY dough tonight. Got cute with it and added 25% whole wheat flour with the 75% breas flour. May be regretting that as kneading it to full gluten development was nearly impossible. I’m sure it’ll work out in the end. Going to divide into 400g and 609g balls and throw in the fridge for a few days. Should be great.

That’s completely backwards but it it works for you, awesome. I’m going to get a GI Metals peel for launching and turning larger pizzas. I use a turning peel for Neapolitan and smaller ones, but after doing all of these larger ones I need something better than the cheap aluminum one I have.

Sausage, Pepper, Onion, Broccali Rabe, Mozzarella, Ricotta Artisan Dough with Poolish

Some flours lend themselves better to long ferment times as well. Caputo Super Nuvola was literally made for long ferments. It’s possible with more common flours though, just gotta toy with it. Maybe a day if bulk ferment before balling. If doing a long cold ferment I like to give it a chance at RT for up to 4 hours to help it get started as the amount of yeast is so small. It happens though. That Tokyo Marinara above was fermented a day too long. Life can get in the way of pizza.

Made the direct Artisan Dough yesterday for tonight. Was awesome. Smell is incredible. Also did the pizza sauce but next time I’ll actually measure everything. Was great, just got lazy. This is Fior di Latte chunks, shredded mozzarella cheese, ricotta, and sausage. Working on honing in the oven temperature, but I think I got it with my second pizza (no pics of that one).

So no balls of fire, but some early did spill over on a turn and ignited right away. It was like having a handle in the back of the stove as it burned off the stone. I just kept the pizza away from it and all was good. Think I'm going to make the Artisan dough this week and maybe mess around with Caputo Flour with their Neapolitan recipe. This Tokyo Marinara used the Biga dough I made, but I let it go one day too long in the fridge. Didn't rise anywhere near as much as it should, so I may try a Biga dough again.

Tokyo Marinara This. Was. Great.

Yeah I’ve found a few. They’ll release an errata in the next year I’m sure

Chef’s is higher than blue, but I’d use a bread flour in a home oven over it. This equates to the Neapolitan dough recipe, but with bread flour and a home oven it won’t come out like a true Neapolitan, but it’s still stupid good. Here’s a pic from my home oven before my Ooni came in. It’s great, just not quite the same.

Who’s joking and why are you replying to me?

You want to push the gas to the edges, while leaving the middle somewhat thick. Then when you stretch and open it the middle doesn’t get to thin. It’s not easy.

KA Bread Flour. At least 70% hydration, if not more. Since you’re using an aluminium sheet that gets crazy hot, 450 or 500 may be better and the boiler could help even it out. Absorbic Acid is used to keep black spots from developing in long cold ferments so I wouldn’t worry about using that. Here’s a recipe from Elements of Pizza. Ignore the 00 flour thing. You don’t want that for a home oven.

Thank you! I have been buying Caputo Creamery Fior di Latte and their Fior di Pizzeria. Just don’t have a grater that gives those nice and large shreds. Highly recommend that cheese though. So far one time it shipped and got to me two days after ordering and most recently 22 hours after ordering. Incredible cheese and service.

@Chris Henneswhat dough do you think it equivalent to a cast iron pan pizza? Detroit style going to give the same results? Also, and I may have just missed this, but for the NY Pizza it calls for shredded pizza cheese. What exact cheese are they referring to? Most shredded cheeses have a coating to keep them from sticking together in the bag and it affects the way it melts.

Just made a pan pizza (Kenji’s recipe) but also made a 95% Biga 75% hydration dough for this weekend with Caputo Super Nuvola. It is ABSOLUTELY absurd they didn’t include Biga in the book but that’s not stopping me. I’m posting here because I did use their technique of making a pregelatanized flour, called a Tangzhong I believe (that’s also why it’s a 95% Biga dough). Came together well in the mixer. Looking forward to this weekend to see how this comes out.