Ohhh yeah, the bromated response was good. I was surprised you picked up on it.
This is how leftists should be treated
- Thread starter wildchild
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Ohhh yeah, the bromated response was good. I was surprised you picked up on it.
Similar with no oil until the end.
I use an ultrasonic fog generator to keep the hydration in a chiller and diastatic malt instead of sugar to proof but sometimes add little raw honey.
I used to use containers but sometimes I make 30 pizzas so the chiller shelves are easier.
This is how I treat leftists:
This was the first NY style I made in Colombia that was pretty much indistinguishable from authentic.
The mozzerella is the hard part, it is very common but hard to get creamy enough and always cow milk but mixing some cow and goat mozzerella a friend brought from Spain it was close enough.
This was the first NY style I made in Colombia that was pretty much indistinguishable from authentic.
The mozzerella is the hard part, it is very common but hard to get creamy enough and always cow milk but mixing some cow and goat mozzerella a friend brought from Spain it was close enough.
What did you dust with?
I generally don't if you mean the base, I found I had burning but I switched to a wooden (bamboo but I don't think that matters as long as hardwood) and sticking not a problem for Neopolitan. They are super fast of course so just in, one rotate and out.
The convection for NY style does need a little dusting and the surface is copper but a type of sharp coarse corn flour used to make arepas here that is quite hard works well. It adds a little sweetness but I don't do NY style in high-throughput so quick scrape down immediately when the pie comes out is not a bother. Working with what I have.
I've read that buffalo-milk mozz makes a great pizza cheese.
It is alright as long as full fat.
Well it's about the fat content but I WAS WRONG before as it was sheep cheese not goat brought from Spain mixed to boost the fat. Sheep milk I nearly double the fat of cow, goat or buffalo.
Of course it has to be dried for NY style. Wet is for Neapolitan.
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I havent been to this guys joint yet but he talks about the Buffalo mozzarell. He started in NY, went to SF, and is back in NY
I'm a big fan of the simple but perfect pizza however my wife and daughter always wants unusual stuff so I just make a good base and they can add their sushi toppings etc.
I have a lot of respect for oven makers of old. Some time and patience with a non-contact laser thermometer makes it a lot easier so with all my forge experience making my Neopolitan oven was not arduous. If you have done manual back testing then mapping the oven and learning how heat is absorbed by pizzas as multiple go through is not difficult. As he says, you have to be mentally present as 950 - 1000F is not forgiving.
As I can't get the typical aromatic woods locally so I just introduce the smoke from hickory etc. pieces I order from the states. A few shavings and a bee smoker.
It is a bit of a chore but also a meditation. Thankfully San Marzano tomatoes are easy to get here. Banana peppers I do have to have sent.
Quit talking about your wife’s yeast. You live in Canada, How’s the pizza there?