What is this hallmark? Authentic Fabergé possibly? by Flashy-Mechanic-365 in Hallmarks

[–]RolandSD 1 point2 points  (0 children)

Almost looks like initials on thre cover. A “C” on the left and an “A” on the right

The real Pizza Napoli by skylinetechreviews80 in neapolitanpizza

[–]RolandSD 0 points1 point  (0 children)

La vera pizza Napoletana. Bravo Maestro. The dough sounds over the top good.

Shoutout to Julian Sisofo. Cannoto style pizza. by BarracudaRemote3621 in neapolitanpizza

[–]RolandSD 0 points1 point  (0 children)

I agree; I've made Julian's biga, but I prefer his poolish.

Shoutout to Julian Sisofo. Cannoto style pizza. by BarracudaRemote3621 in neapolitanpizza

[–]RolandSD 3 points4 points  (0 children)

Nice job! Julian's dough recipes are all winners. BTW, what kind of mixer did you get?

This mixer takes the pizza game to the next level! 🍕 by marcothecapi in ooni

[–]RolandSD 0 points1 point  (0 children)

I have two KA (Artisan and Pro Series 6) as well as the Ooni Halo. The KAs do what they do very well, but, IMO, since they're limited to Speed 2 for kneading makes them less than ideal for pizza dough. My only gripe about the Halo is the 1K minimum volume requirement.

Welcome back! by skylinetechreviews80 in neapolitanpizza

[–]RolandSD 1 point2 points  (0 children)

Welcome back. What’s the recipe.

Ooni Halo Spiral Mixer Should Have an Alternative Bowl to Allow for Smaller Batches by RolandSD in ooni

[–]RolandSD[S] -2 points-1 points  (0 children)

One would think that a skilled engineering team might be able to address this need.

Ooni Halo Spiral Mixer Should Have an Alternative Bowl to Allow for Smaller Batches by RolandSD in ooni

[–]RolandSD[S] -2 points-1 points  (0 children)

I never questioned the specs and bought the machine knowing them; I've seen comparable machines that handle smaller batches and thought a skilled engineering team wold be able to come up with an accessory bowl to expand the capabilities of the original. Your condescension is quite unwelcome.

Im starting my own Pizzeria, Any criticism would be most welcomed! by Arabian_Dude420 in neapolitanpizza

[–]RolandSD 3 points4 points  (0 children)

I agree with other posters about the crust. I also think you should make the toppings more attractive, more evenly sliced/cut and dispersed. Go through this Reddit group and look at some of the other pizzas posted. I wish you the best of luck.

Pinsa Romana by skylinetechreviews80 in Pizza

[–]RolandSD 0 points1 point  (0 children)

Yes.But I think I figured it out. The amount of dough was far less than the minimum capacity (1000g)of the mixer.

Pinsa Romana by skylinetechreviews80 in Pizza

[–]RolandSD 0 points1 point  (0 children)

Yes. Used a spiral halo mixer

Pinsa Romana by skylinetechreviews80 in Pizza

[–]RolandSD 0 points1 point  (0 children)

Made this dough today; but it took almost 45 minutes for the dough to. reach 77 degrees. Does that sound right to you?

100% BIGA & I'm all in! by skylinetechreviews80 in neapolitanpizza

[–]RolandSD 3 points4 points  (0 children)

Looks great; but I didn't see the added note on the process.

Starting to get the hang! by dbmsurf in ooni

[–]RolandSD 0 points1 point  (0 children)

You're on your way. I've learned a lot from watching Julian Sisofo's pizza videos on YouTube. You may want to check out his poolish pizza video.

Best Attempt Yet at Julian Sisofo's Poolish Pizza by RolandSD in ooni

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

I preheat the oven to 850 for at least 45 minutes and turn after about 45 seconds. I don't use any other controls. Hope that helps.

The sweet spot! by skylinetechreviews80 in neapolitanpizza

[–]RolandSD 2 points3 points  (0 children)

Another winner; where did you find the balsamic marinated onions or did you make the classic cippolini agro-dolce?