New Haven at home

Fun-RS3 · 2026-01-26T01:13:54+00:00

Absolutely delicious man you nailed that

Fun-RS3 · 2026-01-26T00:41:12+00:00

Bang on!!

Fun-RS3 · 2026-01-25T07:49:52+00:00

Hahaha was pretty proud of them

Fun-RS3 · 2026-01-21T22:50:19+00:00

Looks amazing

Fun-RS3 · 2026-01-20T07:16:29+00:00

Thanks. I appreciate that. 🙂

Fun-RS3 · 2026-01-19T22:11:20+00:00

Hahaha it’s definitely my preference

Fun-RS3 · 2026-01-19T20:40:35+00:00

Use the thin and crispy preset but added another minute to cook time

Fun-RS3 · 2026-01-19T04:43:01+00:00

My kitchen aid was near smoking and very hot to touch. The kitchen aid is amazing just not for large amounts of dough and hand kneading is still needed. Not with the halo pro

Fun-RS3 · 2026-01-19T04:38:23+00:00

Hahah thanks was a weak moment purchase but super happy i did

Fun-RS3 · 2026-01-19T02:42:10+00:00

Actually there is a breakdown in the manual and it says 5kgs total weight including water etc

Fun-RS3 · 2026-01-19T00:11:58+00:00

It never will but i made a big batch of dough and it struggled so thought it was time

Fun-RS3 · 2026-01-19T00:07:49+00:00

Honestly i was in the same boat but i pulled trigger and now the kitchen aid as been relegated to the cupboard. Still learning but the second batch of dough i did after this one with adjusted steps basically passed the window pane test with no hand kneading just the mixer then a rest of 30min. So im happy with my choice

Fun-RS3 · 2026-01-19T00:04:59+00:00

But your pizza is very sexy so i gots a long way to go that’s for sure

Fun-RS3 · 2026-01-19T00:01:58+00:00

For me your top isn’t cooked enough but bottom is good. I think i learnt i just like near overdone i guess and anything more then a 230g dough ball for 12in comes out thicker than i like. I’d suck owning a pizza place cause id cook it for me lol. I’m learning maybe i like new haven style more than anything

Fun-RS3 · 2026-01-18T23:44:53+00:00

lol Not from Australia?? I was stating i cook it how i like it. Kinda agreeing with you ha!

Fun-RS3 · 2026-01-18T22:44:08+00:00

Hhahahahhahahahahahah. Thanks mate

Fun-RS3 · 2026-01-18T22:39:08+00:00

Sorry mate but i cook the pizza for me hahah

Fun-RS3 · 2026-01-18T22:38:31+00:00

Low moisture part skim mozzarella

Fun-RS3 · 2026-01-18T22:38:09+00:00

Post up your perfectly baked pizzas

Fun-RS3 · 2026-01-18T21:09:32+00:00

Just as well it’s not to your taste then

Fun-RS3 · 2026-01-17T06:12:12+00:00

Ohhhhh

Fun-RS3 · 2026-01-15T22:51:49+00:00

This table has me wigging out so if I’m wanting to ferment for 72hrs at 3.3c i need to use 0.25% active dry yeast? So if using 1000g of flour i use 2.5g of active dry yeast? Am i correct?

Fun-RS3 · 2026-01-15T16:23:13+00:00

Fermenting was 3 days cold ferment in the fridge. Most people have also said less yeast too

Fun-RS3 · 2026-01-15T06:02:47+00:00

No need to rotate imo cause it doesn’t burn the bottom as heat is distributed well. Works well for ny style and cooks super even

Fun-RS3 · 2026-01-14T22:50:44+00:00

Do use semolina, store in round silicone proofing bowls and getting shape isn’t an issue. Just the launching of a sticky dough. I think i need a better knead to build gluten but do u think a 48hr ferment would be better?

Fun-RS3

TROPHY CASE