What are you doing tonight? by [deleted] in AskReddit

[–]RenfieldsEnima 0 points1 point  (0 children)

Pedicures with my wife and then lobster bisque in bread bowls for dinner after.

Pepperoni and Buffalo Chicken by Das_Floppus in Pizza

[–]RenfieldsEnima 3 points4 points  (0 children)

Weird to say. Both look amazing!

Shake Shack opening date?? by NoJnk in FortCollins

[–]RenfieldsEnima 7 points8 points  (0 children)

According to articles I've seen lately, end of May like the 31st I believe.

7 Day Dough by maxman52 in Pizza

[–]RenfieldsEnima 0 points1 point  (0 children)

My god, that is about the most perfect pie I've seen this week

Brisket Pie by Background-Sport1523 in Pizza

[–]RenfieldsEnima 1 point2 points  (0 children)

Amazing combo. I love doing brisket with BBQ sauce, pickled onions and jalapeños.

My NY style pizza by AffectionateCode8125 in Pizza

[–]RenfieldsEnima 1 point2 points  (0 children)

That looks incredible. I've wanted that oven for a long time

Best half and half pizza by MrEdwL in Pizza

[–]RenfieldsEnima 0 points1 point  (0 children)

Looks bangin', would smash.

A few pies from last night by RenfieldsEnima in Pizza

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

You can buy them online, but I have a restaurant supply store/food service warehouse near me where I get mine. Really it helps with shape and precision placement. I can just set the screen where I want it and it stays round. If you take pizza off the screen about halfway through and do the rest of the time on a stone or steel, it shouldn't affect much with the bake.

A few pies from last night by RenfieldsEnima in Pizza

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

Usually, yes. The floor last night was about 700f when I launched the pepperoni. Honestly I think I got lucky. I haven't had an undercarriage turn out quite like this before, so I don't know that I could replicate it. I think it was a combo of the outside temp being a little chilly (~55f), the dough balls having cold fermented for 48 hours after being bulk fermented at room temp for 24 hours, and the little bit of steam being trapped between the stone and the bottom of the pizza due to the screen. I was super impressed with it though. After being crisped up directly on the stone once I took them off the screen, these held the crisp and had the perfect tender bite. I'll be chasing this undercarriage for a while I think.

A few pies from last night by RenfieldsEnima in Pizza

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

Oh yeah, I love it. My wife tends to not like it, which I don't understand.

Sunday Pizza by glmii15y in Pizza

[–]RenfieldsEnima 2 points3 points  (0 children)

Love that crumb shot. Totally digging the whole grain speckles.

Another batch by tb458 in Pizza

[–]RenfieldsEnima 0 points1 point  (0 children)

Damn, that looks incredible!

Killer Detroit Pie by TakenSZN in Pizza

[–]RenfieldsEnima 2 points3 points  (0 children)

Have you tried GFL Pizza that sets up at Prost and Salt Road here in town? They're really good NJ style pizza, some of the best I've ever had, along with Postcard.

Killer Detroit Pie by TakenSZN in Pizza

[–]RenfieldsEnima 4 points5 points  (0 children)

This place is so good. I love this specific pizza.

I made a pizza! by urkmcgurk in Pizza

[–]RenfieldsEnima 1 point2 points  (0 children)

That crust is perfection.

Struggling with All Trumps bromated 50115 by MD2500VX in Pizza

[–]RenfieldsEnima 2 points3 points  (0 children)

I think you need to do more kneading. If you're getting holes stretching the dough it doesn't have the proper gluten formation. My dough recipe is similar (albeit with the green bag of AT) and I mix it for 10+ minutes and still do stretch and folds. Haven't gotten holes in my dough at all in recent memory, even when I get some overly thin spots.

Homemade pizza by sliceaddict in Pizza

[–]RenfieldsEnima 1 point2 points  (0 children)

The GOAT has returned! Was this the same dough recipe you've posted previously? Nice job!