Old School, Still Cool

[ROSTERMAN]

Hopper in drag

 

[WeedHopper]

My legs are way better looking. Only problem is mine are very very hairy.

 

[user 60570]

Love King Arthur's crust. The only thing I like to add at the end is a dusting of cornmeal on the bottom. Adds crispness.

now we are talking!
I do the same thing

it is all in the ratios of salt , flour , water ,, and yeast

i make my dough and let it sit in the fridge for 24 hours before rolling it out

 

[Shiloh]

Nm

 

[Shiloh]

Nm

 

[WeedHopper]

Yep,,, definitely natural. Bigsur will be right over.

 

[Bubba]

Love King Arthur's crust. The only thing I like to add at the end is a dusting of cornmeal on the bottom, underneath the crust. Adds crispness.

It also aids the pizza in sliding off the paddle into the oven. Nothing like giving a push, and the crust stays on the paddle and all your ingredients slide off into a blazing hot oven....fun fun.

Bubba

 

[Bubba]

I'm a crust person....pizza, pie, bread whatever, ingredients? Sometimes none but cheese. Sometimes add a touch of well chopped onions. Sometimes black olives, or italian sausage. I like more traditional italian (but of course) style, thin crust, few ingredients, cooked fast in very hot (wood fired) oven.

Bubba

 

[Bubba]

now we are talking!
I do the same thing

it is all in the ratios of salt , flour , water ,, and yeast

i make my dough and let it sit in the fridge for 24 hours before rolling it out

the relationship between salt and yeast and their ratio is VERY important...

Bubba

 

[ROSTERMAN]

[QTE="Bubba, post: 1123476, member: 61564"]
the relationship between salt and yeast and their ratio is VERY important...

Bubba
[/QUOTE]
Salt... Too much will keel....

The Yeast

 

[Bubba]

Like Balancing sugar and salt making a fine sugo.

Bubba

 

[leafminer]

chemtrails drop aluminum dust, barium dust, lithium particles and about 12 other substances into our atmosphere .. any one of them could change the ph


Chemically Nucleated Snow, What Is It?

Man, you are making me laugh. I'm a chemist and would love to hear what a 'chemtrail' is supposed to be.

 

[user 60606]

Man, you are making me laugh. I'm a chemist and would love to hear what a 'chemtrail' is supposed to be.

In your case of being stuck up my arse I would say iron oxide and aluminum dust mixed with a fuse ..

 

[leafminer]

Pizza is all about the base temperature. I have a brick oven that can go past 500C and a normal wimpy electric one that just about gets to 200C. I did an experiment, I made two identical pizzas and cooked one in the brick oven at 420C and the other in the electric oven at 200C.
The brick oven cooked the pizza in under three minutes and it was superb. The electric took 20 minutes, even then the base was not crisp, and the topping was dried out. The key is to get the fire on the bricks and then at the last minute push it to the sides and get the pizza on the red hot brick.

 

[ROSTERMAN]

In your case of being stuck up my arse I would say iron oxide and aluminum dust mixed with a fuse ..

ExLax? Right

 

[user 60606]

yeah, even homemade exlax has its' limitations

 

[Bubba]

Pizza is all about the base temperature. I have a brick oven that can go past 500C and a normal wimpy electric one that just about gets to 200C. I did an experiment, I made two identical pizzas and cooked one in the brick oven at 420C and the other in the electric oven at 200C.
The brick oven cooked the pizza in under three minutes and it was superb. The electric took 20 minutes, even then the base was not crisp, and the topping was dried out. The key is to get the fire on the bricks and then at the last minute push it to the sides and get the pizza on the red hot brick.

600 and up here. A doc friend of mine has a dukane grill that will go 800. We were cooking pizzas in minutes...crispy crispy, just like i want them. Whoops......just noticed you are showing centigrade temps...Im talking Fahrenheit.

Bubba

 

[Bubba]

Great. Now I want a pizza. I havent even baked yet....where's the Snoopes Dream? Down to II Lazzarone. 1000 degree wood fired.

Il Lazzarone – Authentic Neapolitan Pizza

Bubba

 

[Bubba]

Dam, forgot about Scimeca's Italian Grocery and Deli on the way....decisions decisions. It's all Italian, it's all good.

Bubba

 

[user 60606]

I ate Italian once in the 70s and it hooked me, her name was Sophia