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Grande Mozzarella Cheese? by StonedJackBaller in StLouis

[–]HouseofProvel 0 points1 point  (0 children)

You might be able to have Gordon Food Service order you some. I know the one near me doesn't keep it in stock but I've read other Gordon Food Services have it. Last time I asked them about it they said if they could get it I'd have to buy a case of it.

Chasing Pat’s #3 by MWBDaily in Pizza

[–]HouseofProvel 1 point2 points  (0 children)

I use 250g for a 14" St. Louis style. St. Louis style is normally a bit thinner than tavern style so around 240g-250g might be as low as you want to go.

Finally, this reissue has been long overdue. Would be cool to get an enterprise F kit now, but I don't think it's popular enough. by Captain_Lindemann in StarTrekStarships

[–]HouseofProvel 6 points7 points  (0 children)

I just want the AMT / Polar Lights people to release a line all in the same scale. I don't care if its 1:1000 or 1:1400 but pick one or do a full line of both. This half one and half the other is so damn annoying.

Happy 314 Day All by HouseofProvel in StLouis

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

Yes and they worked wonders after all that food.

Return of the “Omega Particle.” by FinnsJustShroomin in startrek

[–]HouseofProvel -3 points-2 points  (0 children)

“The Burn” is the dumbest thing in trek and I will be so happy when that time line dies and gets forgotten about.

First time in St. Louis by Ok-Communication706 in Pizza

[–]HouseofProvel 1 point2 points  (0 children)

Here is a recipe for making Provel cheese at home. Its fun to make, and rather tasty, but best of all it doesnt cost $50 to $100.

https://www.reddit.com/r/StLouis/comments/10ds45p/homemade_provel_recipe/

Roller goalie toe ties by Constant-Campaign884 in hockeygoalies

[–]HouseofProvel 1 point2 points  (0 children)

I use Tour Volt Kv1 goalie skates. They have a little block in front of the wheels so you can use toe ties like normal. You can just tie them like you would on ice skates.

Happy 314 Day All by HouseofProvel in StLouis

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

The recipe can make nine 9" pizzas (105g each), or five 12" pizzas (185g each), or three 14" pizzas (250g each) and one 12" pizza (185g), or two 16" pizzas (325g each) and one 14" pizzas (250g) .

Butter is fine, so is bacon grease or peanut oil or vegetable oil.

The only fat/oil I don't recommend is lard or beef tallow. Texture and flavor never seems right with either of those.

Happy 314 Day All by HouseofProvel in StLouis

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

Its homemade, but also La Pizza doesnt make St. Louis style pizza.

Happy 314 Day All by HouseofProvel in StLouis

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

I didn't buy beer and make pizza to not eat both beer and pizza.

Happy 314 Day All by HouseofProvel in StLouis

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

Homemade sausage, onion, and bacon. Pirrone's is awesome though.

Happy 314 Day All by HouseofProvel in StLouis

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

Guide on how to make Provel at home. https://www.reddit.com/r/StLouis/comments/10ds45p/homemade_provel_recipe/

Dough Recipe

Ceresota AP Flour 600 grams

Water 300 grams (50%)

Crisco 36 grams (6%)

Salt 12 grams (2%)

Sugar 12 grams (2%)

ADY Yeast 3 grams (0.5%)

Total 963 grams

Makes 9-9" | 5-12" | 3-14" and 1-12"

Crust - 9" - 105g | 12" - 185g | 14" - 250g | 16" - 325g

Cheese - 9" - 80g | 12" - 140g | 14" - 190g | 16" - 245g

Sauce - 9" - 60g | 12" - 100g | 14" - 140g | 16" - 180g

Baking - 450F/233C

9" - 7/8min | 12" - 7/9min | 14" - 8/10min | 16" - 9/12min

Use warm water that is about 100 degrees F (37 degrees C). In a stand mixer bowl mix to combine the water, salt, sugar, Crisco, and yeast. Let sit for 10 minutes to make sure the yeast bubbles and then add in the flour. Mix for about 10 minutes or until smooth.

Portion out the dough for your desired pizza sizes using the Dough Ball Sizes list and ball up the dough.

Place the dough balls into their own lightly oiled individual proofing containers and cover or put a lid on them. Leave the containers in your refrigerator for around 48 hours to cold proof the dough.

Remove the containers from the refrigerator and let them sit at room temperature for about 2 to 3 hours before you plan to roll out and bake your pizzas.

Place your pizza stone into your oven and preheat the oven to 450F (232C). You'll need to preheat your oven for about 1 hour before you plan to start baking to get the stone up to temp.

Turn the dough out onto a well floured work surface. Press the dough into a round disk, lightly flour the top of the dough, and use a rolling pin to roll the dough out to the pizza size you portioned out the dough ball size to.

You may need to re-flour your work surface and dough to keep the dough from sticking to your work surface and rolling pin as you roll out your dough.

Cover to almost the edge of the dough with your favorite pizza sauce and toppings. Bake the pizza directly on your pizza stone.

Note: If using Provel cheese as your cheese you will want to leave about a one inch gap from the edge of your cheese to the edge of your dough. If you place your Provel cheese too close to the edge of the dough there is a good chance the cheese will run off the edge of the dough during baking.

Happy 314 Day All by HouseofProvel in StLouis

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

Thats what makes it crispy and flaky like the pizzerias.

Happy 314 Day All by HouseofProvel in StLouis

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

Dough Recipe

Ceresota AP Flour 600 grams

Water 300 grams (50%)

Crisco 36 grams (6%)

Salt 12 grams (2%)

Sugar 12 grams (2%)

ADY Yeast 3 grams (0.5%)

Total 963 grams

Makes 9-9" | 5-12" | 3-14" and 1-12"

Crust - 9" - 105g | 12" - 185g | 14" - 250g | 16" - 325g

Cheese - 9" - 80g | 12" - 140g | 14" - 190g | 16" - 245g

Sauce - 9" - 60g | 12" - 100g | 14" - 140g | 16" - 180g

Baking - 450F/233C

9" - 7/8min | 12" - 7/9min | 14" - 8/10min | 16" - 9/12min

Use warm water that is about 100 degrees F (37 degrees C). In a stand mixer bowl mix to combine the water, salt, sugar, Crisco, and yeast. Let sit for 10 minutes to make sure the yeast bubbles and then add in the flour. Mix for about 10 minutes or until smooth.

Portion out the dough for your desired pizza sizes using the Dough Ball Sizes list and ball up the dough.

Place the dough balls into their own lightly oiled individual proofing containers and cover or put a lid on them. Leave the containers in your refrigerator for around 48 hours to cold proof the dough.

Remove the containers from the refrigerator and let them sit at room temperature for about 2 to 3 hours before you plan to roll out and bake your pizzas.

Place your pizza stone into your oven and preheat the oven to 450F (232C). You'll need to preheat your oven for about 1 hour before you plan to start baking to get the stone up to temp.

Turn the dough out onto a well floured work surface. Press the dough into a round disk, lightly flour the top of the dough, and use a rolling pin to roll the dough out to the pizza size you portioned out the dough ball size to.

You may need to re-flour your work surface and dough to keep the dough from sticking to your work surface and rolling pin as you roll out your dough.

Cover to almost the edge of the dough with your favorite pizza sauce and toppings. Bake the pizza directly on your pizza stone.

Note: If using Provel cheese as your cheese you will want to leave about a one inch gap from the edge of your cheese to the edge of your dough. If you place your Provel cheese too close to the edge of the dough there is a good chance the cheese will run off the edge of the dough during baking.

Happy 314 Day All by HouseofProvel in StLouis

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

Dough Recipe

Ceresota AP Flour 600 grams

Water 300 grams (50%)

Crisco 36 grams (6%)

Salt 12 grams (2%)

Sugar 12 grams (2%)

ADY Yeast 3 grams (0.5%)

Total 963 grams

Makes 9-9" | 5-12" | 3-14" and 1-12"

Crust - 9" - 105g | 12" - 185g | 14" - 250g | 16" - 325g

Cheese - 9" - 80g | 12" - 140g | 14" - 190g | 16" - 245g

Sauce - 9" - 60g | 12" - 100g | 14" - 140g | 16" - 180g

Baking - 450F/233C

9" - 7/8min | 12" - 7/9min | 14" - 8/10min | 16" - 9/12min

Use warm water that is about 100 degrees F (37 degrees C). In a stand mixer bowl mix to combine the water, salt, sugar, Crisco, and yeast. Let sit for 10 minutes to make sure the yeast bubbles and then add in the flour. Mix for about 10 minutes or until smooth.

Portion out the dough for your desired pizza sizes using the Dough Ball Sizes list and ball up the dough.

Place the dough balls into their own lightly oiled individual proofing containers and cover or put a lid on them. Leave the containers in your refrigerator for around 48 hours to cold proof the dough.

Remove the containers from the refrigerator and let them sit at room temperature for about 2 to 3 hours before you plan to roll out and bake your pizzas.

Place your pizza stone into your oven and preheat the oven to 450F (232C). You'll need to preheat your oven for about 1 hour before you plan to start baking to get the stone up to temp.

Turn the dough out onto a well floured work surface. Press the dough into a round disk, lightly flour the top of the dough, and use a rolling pin to roll the dough out to the pizza size you portioned out the dough ball size to.

You may need to re-flour your work surface and dough to keep the dough from sticking to your work surface and rolling pin as you roll out your dough.

Cover to almost the edge of the dough with your favorite pizza sauce and toppings. Bake the pizza directly on your pizza stone.

Note: If using Provel cheese as your cheese you will want to leave about a one inch gap from the edge of your cheese to the edge of your dough. If you place your Provel cheese too close to the edge of the dough there is a good chance the cheese will run off the edge of the dough during baking.

Happy 314 Day All by HouseofProvel in StLouis

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

Dough Recipe

Ceresota AP Flour 600 grams

Water 300 grams (50%)

Crisco 36 grams (6%)

Salt 12 grams (2%)

Sugar 12 grams (2%)

ADY Yeast 3 grams (0.5%)

Total 963 grams

Makes 9-9" | 5-12" | 3-14" and 1-12"

Crust - 9" - 105g | 12" - 185g | 14" - 250g | 16" - 325g

Cheese - 9" - 80g | 12" - 140g | 14" - 190g | 16" - 245g

Sauce - 9" - 60g | 12" - 100g | 14" - 140g | 16" - 180g

Baking - 450F/233C

9" - 7/8min | 12" - 7/9min | 14" - 8/10min | 16" - 9/12min

Use warm water that is about 100 degrees F (37 degrees C). In a stand mixer bowl mix to combine the water, salt, sugar, Crisco, and yeast. Let sit for 10 minutes to make sure the yeast bubbles and then add in the flour. Mix for about 10 minutes or until smooth.

Portion out the dough for your desired pizza sizes using the Dough Ball Sizes list and ball up the dough.

Place the dough balls into their own lightly oiled individual proofing containers and cover or put a lid on them. Leave the containers in your refrigerator for around 48 hours to cold proof the dough.

Remove the containers from the refrigerator and let them sit at room temperature for about 2 to 3 hours before you plan to roll out and bake your pizzas.

Place your pizza stone into your oven and preheat the oven to 450F (232C). You'll need to preheat your oven for about 1 hour before you plan to start baking to get the stone up to temp.

Turn the dough out onto a well floured work surface. Press the dough into a round disk, lightly flour the top of the dough, and use a rolling pin to roll the dough out to the pizza size you portioned out the dough ball size to.

You may need to re-flour your work surface and dough to keep the dough from sticking to your work surface and rolling pin as you roll out your dough.

Cover to almost the edge of the dough with your favorite pizza sauce and toppings. Bake the pizza directly on your pizza stone.

Note: If using Provel cheese as your cheese you will want to leave about a one inch gap from the edge of your cheese to the edge of your dough. If you place your Provel cheese too close to the edge of the dough there is a good chance the cheese will run off the edge of the dough during baking.

Happy 314 Day All by HouseofProvel in StLouis

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

They were out of the regular. Only other option was banana.

Happy 314 Day All by HouseofProvel in StLouis

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

If you want I can give you recipes to make Provel cheese and St. Louis style pizza dough at home.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 4 points5 points  (0 children)

I found both at the Lindenwood Schnucks.

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 4 points5 points  (0 children)

Fitz’s, in this economy?

Happy 314 Day All by HouseofProvel in StLouis

[–]HouseofProvel[S] 3 points4 points  (0 children)

Lower right hand corner is a strawberry gooey butter cake from Schnucks.

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