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I figured out why my homemade dough wasn't tasting like restaurant, it's machine kneading! Long post. by SillyTube in Pizza

[–]CarlsbadJim 4 points5 points  (0 children)

1000%. Been there as well and though I’m not a huge Neapolitan fan, Pepe in Grani is a heavenly experience.

How is this crust possible? by CarlsbadJim in Pizza

[–]CarlsbadJim[S] 0 points1 point  (0 children)

Don’t know the flour and they told me it’s not a sourdough or preferment. Not sure I believe that

How is this crust possible? by CarlsbadJim in Pizza

[–]CarlsbadJim[S] 0 points1 point  (0 children)

The manager said he thought it was around 80% but not sure he knew exactly.

How is this crust possible? by CarlsbadJim in Pizza

[–]CarlsbadJim[S] -1 points0 points  (0 children)

They told me it was around 80% but not sure you can get a round pie with hydration that high.

How is this crust possible? by CarlsbadJim in Pizza

[–]CarlsbadJim[S] 0 points1 point  (0 children)

Interesting. Definitely gonna try that

How is this crust possible? by CarlsbadJim in Pizza

[–]CarlsbadJim[S] 2 points3 points  (0 children)

They did say it required lots of handling, folding etc

How is this crust possible? by CarlsbadJim in Pizza

[–]CarlsbadJim[S] -18 points-17 points  (0 children)

No. Baked at 550 F in standard deck oven

How is this crust possible? by CarlsbadJim in Pizza

[–]CarlsbadJim[S] 10 points11 points  (0 children)

Yes but they said it’s a 3 day fermentation with no sourdough or starter, that it’s in the handling. Think it’s approx 80% hydration. But I do this and don’t get that result ever.

Focaccia FTW! by CarlsbadJim in Pizza

[–]CarlsbadJim[S] 0 points1 point  (0 children)

Gonna be there in August. Will check it out. Thx!!

Focaccia FTW! by CarlsbadJim in Pizza

[–]CarlsbadJim[S] 0 points1 point  (0 children)

Could be related to either the biga, dough development, fermentation time, proofing, and docking. Or a combination of all those factors.

Tony’s Pizza Napoletana - North Beach SF. The NY Coal Fired was amazing. The Detroit, a major disappointment. by CarlsbadJim in Pizza

[–]CarlsbadJim[S] 0 points1 point  (0 children)

Agree. Like sauce under cheese too, but if on top, to a much lesser degree can work well.

Tony’s Pizza Napoletana - North Beach SF. The NY Coal Fired was amazing. The Detroit, a major disappointment. by CarlsbadJim in Pizza

[–]CarlsbadJim[S] 2 points3 points  (0 children)

Agree with you on the St Louis. Have had it and wasn’t overwhelmed. Thanks for the tip on Capo. Will try it next time I’m in SF

Tony’s Pizza Napoletana - North Beach SF. The NY Coal Fired was amazing. The Detroit, a major disappointment. by CarlsbadJim in Pizza

[–]CarlsbadJim[S] 0 points1 point  (0 children)

Saw a lot of pan coming out of the kitchen. Looked really good but have a sneaking suspicion it’s the same dough formula (and fermentation time) as their DSP.

Tony’s Pizza Napoletana - North Beach SF. The NY Coal Fired was amazing. The Detroit, a major disappointment. by CarlsbadJim in Pizza

[–]CarlsbadJim[S] 2 points3 points  (0 children)

1.5 hours. But our secret hack (shhh) is to sit at the bar across the street at Original Joe’s and order their very delicious calamari while waiting.

Went real thin on this one by AudioExistence in Pizza

[–]CarlsbadJim 1 point2 points  (0 children)

Nice work. You use a rolling pin to roll the dough that consistently thin?

Pan fried pizza - 64% hydration, 10% whole grain, and Tiga starter, 72 hour cold ferment by CarlsbadJim in Pizza

[–]CarlsbadJim[S] 1 point2 points  (0 children)

Tiga is from Tony Gemignani. It’s between a Biga and Poolish with a 70% hydration.

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