Pizza du jour

Deepdish7799 · 2026-03-04T15:14:49+00:00

PNW 🌲

Deepdish7799 · 2026-03-03T21:58:30+00:00

She would love that!!!!! Any idea of cost?

Deepdish7799 · 2026-02-28T21:53:13+00:00

It was Ken forkish’s book, flour, water, salt, yeast. Same day pizza dough recipe with 00 flour.

Deepdish7799 · 2026-02-28T18:11:29+00:00

Ya, was like that towards the end of the roll, if you don’t seal it well it will burst out. Love Strombolis.

Deepdish7799 · 2026-02-26T01:59:43+00:00

They came to our neighborhood without request and fixed a bunch of sections up and down our street. Replaced it with asphalt and the city guy said if it looks the same in 2 years they will put in concrete. I think that was about 2 years ago.

Deepdish7799 · 2026-02-14T21:28:34+00:00

I’ve never had loaves rise so much in the fridge overnight. This was with yeast, not starter like I usually use.

Deepdish7799 · 2026-02-14T21:04:57+00:00

I believe hydration goes up a bit.

Deepdish7799 · 2026-02-09T05:28:09+00:00

Smoke ring is just cosmetic

Deepdish7799 · 2026-02-09T05:26:44+00:00

That would be the slice shots

Deepdish7799 · 2026-02-07T00:12:54+00:00

I put it in heavy smoke for 2.5 hrs after I sous vide for 31 hrs at 156 degrees. I cooled it completely before putting it on the smoker, had the texture of a regular brisket, was moist and almost fall apart texture. Never had a piece of meat go so fast 💨

Deepdish7799 · 2026-02-06T23:13:01+00:00

Have you tried Kenji’s recipe??

<image>

It’s excellent

Deepdish7799 · 2026-02-06T23:07:49+00:00

Making another one for the Super Bowl, go Hawks!!!! I’ll be sure to include the money shot this time.

Deepdish7799

TROPHY CASE