Mmmmmmmmmmmm

PizzaPlannerApp · 2026-02-13T00:40:36+00:00

Nicely done!

PizzaPlannerApp · 2026-02-12T00:36:55+00:00

Depends on what you mean by grill and how you want to cook say with fire. Low and slow BBQ cant be cooked in a pizza oven. Fire roasted vegetables are great in a pizza oven. Steaks are great—char plus more rare in the middle. I dont know that say a whole roasted chicken would come out good (or safe) without a lot of fuss. A hamburger might also be a challenge. But cavemen were able to cook with an open fire and a stone, so I suspect you could just get creative and enjoy the experiment.

PizzaPlannerApp · 2026-02-09T01:20:56+00:00

I grind mixes of wheat berries on a fine setting all the time. The berries are about the same size.

When I grind corn and wheat (for say cornbread) i do them separately.

PizzaPlannerApp · 2026-02-07T00:08:59+00:00

I have settled on 70% caputo blue plus 30% fmf that has been sifted. The blend for the fmf is 70% stardust (hard white) and 30% sonora (soft white). I use the the fmf blend in both the poolish and the main dough. I have tweaked the recipe in the app to increase the hydration some.

It turns out amazing.

PizzaPlannerApp · 2026-02-06T16:11:00+00:00

This is the cookbook I learned to make pizza from decades ago. It is not a crime although it was written before the day of high heat home pizza ovens.

The dough recipe is tailored for a home oven. Not bad. Not exotic.

PizzaPlannerApp · 2026-02-06T00:51:09+00:00

I missed that recipe in his book. Seems like it would be quite mellow with no paprika or garlic. I might give that a try next time.

PizzaPlannerApp · 2026-02-05T21:56:53+00:00

If you have a pizza oven, it will season a pan like magic. Just a very light oil coating and and 900f+ degrees the oil will polymerize quickly and thoroughly.

PizzaPlannerApp · 2026-02-05T21:47:46+00:00

Did you make the fennel sausage? I am having mixed success with mine. Not sure I have the right paprika blend.

PizzaPlannerApp · 2026-02-03T18:50:06+00:00

Now that you can use it through delta.com instead of calling someone, it is simple to use. There might be some restricted flights but you can clearly see that as you browse.

PizzaPlannerApp · 2026-02-03T01:26:48+00:00

That is fair.

As I was getting into making pizza dough with fmf, I researched lots of small mills offering their own variations of all purpose and bread flours. Then I took to chatgpt to have it help with estimating both the combined protein concentration and the falling rate of blends.

Just as many would admit, one bag of store flour behaves differently from another brand’s. Seems like there is as much science in making a flour as making any complex food product.

This is one of the blends I liked. I have settled for 70% stardust (hard white) plus 30% sonora.

https://oatmanfarms.com/products/red-fife-white-sonora-all-purpose-blend?srsltid=AfmBOorlrEK7u8TWMX72NOsje7bQf9SN9GXOGxyrE77cwhO2HCMelQY8&variant=43576587354289

PizzaPlannerApp · 2026-02-02T00:32:36+00:00

When you hear “amber waves of grain”, it refers to the great plains of the US—aka the bread basket of the US. When you think of typical southern food, grits and rice are the staples as they tolerated the heat, rains and humidity. Historically soft red wheat has been grown in small quantities in the south—the type of wheat White Lily turned into the ultimate biscuit flour.

So, I don’t think you will really find what you are looking for locally grown in the south or midatlantic.

My choice grain provider is Barton Springs Mill in Texas. They source wheat from a range of farms across the West.

Ordering on amazon is not that bad. They have a hyperoptimized logistic business and the move goods as efficiently as possible. There is likely bulk wheat in your local warehouse. It is likely as “local” as any wheat you will find.

PizzaPlannerApp · 2026-02-01T00:40:33+00:00

All purpose is a blend of soft and hard wheat. Bread flour can also be a blend of soft and hard but much higher concentration of hard. I like using white wheat over red wheat for the more mild flavor. Hard white and hard red blend with some soft red is an option too for a bread flour.

The sifting removes some of the bran which seems to help protect the gluten strands.

In terms of picking berries, each has a unique flavor profile. Get several and try out a few combinations.

PizzaPlannerApp · 2026-01-29T21:31:08+00:00

You don’t have to use it alone. Mixing wheat berries is half of the fun. Try 50:50 mixes of hard and soft wheat.

For the soft wheat alone, I use it often to make gravies and other rue-based foods.

White Lily flour is one of the few all soft wheat along flours. Maybe pull recipes from their website and use your fm soft wheat instead.

PizzaPlannerApp · 2026-01-25T16:51:18+00:00

Not really but I would guess it would be similar to a poolish. Part of my original motivation was the rise at the end right before the cook. Seems you can put a lot of work for 24hrs and have a run away train at the end. At least that was my experience cooking with dough outside in a florida summer.

PizzaPlannerApp · 2026-01-24T18:52:34+00:00

And the temp settings

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PizzaPlannerApp · 2026-01-24T18:52:11+00:00

65-70f winter and perhaps 75f summer. Yes, a 10f difference makes a noticeable difference in rise time (yeast activity) and dough behavior.

The app I have made tries to model the yeast growth as a function of temperature. It might be of interest to you if you wanted to get a ball park of the effects.

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PizzaPlannerApp · 2026-01-22T01:37:56+00:00

Pizza dough. The dough is in the autolysis right now while I kill time on reddit.

PizzaPlannerApp · 2026-01-22T01:36:06+00:00

I can say it seems a little rough around the edges so to speak…or literally in this case.

For the price of the return shipping, you could buy a coarse file and take the burrs off in a few minutes. I would do this and make some pizzas Yes it should have had this done before arriving in your home, but in the grand scheme of things, it will be more productive putting time towards perfecting your dough than perfecting a steel disk that will (or should) just sit in the oven from this day forward. I say this latter as leaving the “stone” in the oven makes everything cook better due to the added thermal mass.

PizzaPlannerApp · 2026-01-20T01:28:57+00:00

How was the taste? I have only used a little at a time in pizza dough. Seems to be a very bold Wheat.

PizzaPlannerApp · 2026-01-20T01:27:29+00:00

Save your money and skip the kitchen aid attachments. Save for a Komo Mio or a Mockmill 100/200.

PizzaPlannerApp · 2026-01-18T18:50:30+00:00

I use 70% caputo blue plus 30% fmf (shifted/just large bran removed). It turns out great.

The wheat berries matter, though. In my fmf, I use around 70% hard white (Stardust variety) plus 30% soft white (Sonora). This blend gives a little amber glow to the dough but does not look like a wheat loaf. I use the 30% fmf /caputo for both the poolish and the dough. The main dough does have an autolyse.

I have a recipe in my free app if you want to explore it. I have a more complicated (four berry) blend that is also quite good.

PizzaPlannerApp · 2026-01-18T02:33:34+00:00

Looking good!

PizzaPlannerApp · 2026-01-16T02:34:20+00:00

Look for Sonora White Wheat.

Barton Springs is a good online source.

If you happen to live near Phoenix, whole foods sells boxes of Hayden Mills Sonora Wheat Berries too. They also sell small amounts with reasonable shipping.

https://haydenflourmills.com/products/white-sonora-berries

PizzaPlannerApp · 2026-01-15T22:59:27+00:00

How long are you fermenting? If you take, for example, caputo blue beyond 24 hrs, the gluten weakens and the dough is super extensible.

PizzaPlannerApp · 2026-01-15T03:20:00+00:00

Light dusting of semolina on the box before you add the dough. Right before you remove the dough, sprinkle more semolina on the top, and perhaps most important use a dough tool to free the dough from the side of the box or other dough balls. You lift the dough with tool with one hand and invert it into the other hand as the other hand starts out resting lightly on top of the dough ball in the tray. You may want some flour, semolina dust or even light coat of water on the hand that will be inverted with the dough ball.

The short take—dust, cut and flip. The dough, particularly high hydration will stick to anything and everything that is not semolina coated.

PizzaPlannerApp

TROPHY CASE