The Shaving Cadre
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BBQ/Grill/Smoker/etc. Cooks
- Thread starter JWS VII
- Start date
global_dev
Shave Enthusiast
Chad, i’m realizing i am gonna have to log more miles with these pizzas, especially as the toppings get more fancy… and cold adult beverages to complement. But so worth it.
John, did you find the longer proof times not that much of a change?
You using 300-400grams of dough per pizza?
global_dev
Shave Enthusiast
I’m getting the hang of the cook temp and flame management, but my wife is the pie SME; My skills are way suspect.
global_dev
Shave Enthusiast
The difference between the pizzas above was top one was 100% AP fermented for 48hrs plus and bottom was 50/50 AP/00 with 5 hr ferment. The 48hr ferment flavor was superior IMO with similar hydration although i think the AP was slightly higher maybe 5%. I made 3 pies of the AP and 1 of the 50/50 and have about 2 pies worth of the 50/50 for tomorrow or this weekend.
global_dev
Shave Enthusiast
It's true!
GearNoir
“The Disney Princess’s Apprentice”
Gerry now taking over night delivery orders!
Dude
global_dev
Shave Enthusiast
Those look great! I may have to give something like that a go.
Lit the wood fired oven again today for 4 decent pies and some prime steaks. Only have a pic of the 2nd pie. Todays temp was a bit lower than i wanted, but now i know exactly what not to do!
I am getting better with more experience, but i can see how a gas fired oven is more convenient and consistent, definitely not that bad though. I am enjoying throwing splits in the chamber and watching the flame roll. Propane just doesn't have that same feel.
Will you marry me?
You moving to Utah to have more than one spouse?
