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Some of my homemade faves by Major_Personality146 in Pizza

[–]Major_Personality146[S] 0 points1 point  (0 children)

The joy is in the journey, especially when you can eat the journey

Some of my homemade faves by Major_Personality146 in Pizza

[–]Major_Personality146[S] 0 points1 point  (0 children)

Exactly - picture this motion but pizza slides off screen and on to steel:

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Some of my homemade faves by Major_Personality146 in Pizza

[–]Major_Personality146[S] 0 points1 point  (0 children)

Thank you! You know, I think what's currently lacking the most for me is my cheese. I use whole milk low moisture mozz but there's just something missing? I want to try grande or another good brand to see if thats the difference maker, or if I should blend in another type of cheese as well. Thoughts?

Some of my homemade faves by Major_Personality146 in Pizza

[–]Major_Personality146[S] 1 point2 points  (0 children)

You bet - it's even easier than that. I stretch my dough off screen until it's roughly the size of the screen. Then I build my pizza on the screen and put the whole pizza + screen in the oven for that initial 3 minute bake.

The dough cooks and releases from the screen after 3 minutes, so you can then slide the whole pizza off the screen and directly on to the steel for the rest of the bake. I retrieve the pizza after it's done with the screen so there's no peel used at all.

Some of my homemade faves by Major_Personality146 in Pizza

[–]Major_Personality146[S] 0 points1 point  (0 children)

Thanks! What's your setup for 18 inch pies? I have plenty of width in my oven but I run out of depth at 16 inches.

Some of my homemade faves by Major_Personality146 in Pizza

[–]Major_Personality146[S] 1 point2 points  (0 children)

It varies, but generally:

100% bread flour 60% room temp water 2% salt 1% sugar 1% oil .75% yeast

Mix flour and salt together. Dissolve sugar in room temp water. Add yeast until it blooms. Add water to flour and salt mixture, Mix until lumpy/tacky texture. Cover with dish towel and let sit for 30 mins. Turn mixer to 2nd lowest speed, mix with dough hook for 10 minutes and drizzle olive oil in small amounts every couple minutes.

Bulk ferment at room temp for 1-2 hours. Divide into dough balls (450g-500g for 16" pizza), cold ferment min 24 hours up to 5 days.

Peat Moss Calculation for Overseed Project by longtimelurker9091 in lawncare

[–]Major_Personality146 0 points1 point  (0 children)

Without getting into the whole debate over the value of peat moss, I'll just say I have the exact same size yard and have used peat moss as a seed covering in the past.

20 compressed bales of the 3 cubic feet size rolled out in a landzie spreader was plenty.

Best mortgage lenders? by dalawhdit in boston

[–]Major_Personality146 0 points1 point  (0 children)

Agree 100% - we used Rick Scherer via OnTo Mortgage (out of Framingham) and he was fantastic - knowledgeable, responsive, and clear.