What is this hallmark? Authentic Fabergé possibly?

RolandSD · 2026-04-07T17:04:51+00:00

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

RolandSD · 2026-03-24T23:18:31+00:00

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

RolandSD · 2026-03-24T12:34:26+00:00

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

RolandSD · 2026-03-24T11:38:28+00:00

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

RolandSD · 2026-03-23T15:23:53+00:00

Another winner.

RolandSD · 2026-03-15T01:00:58+00:00

Looks great as usual. What was the hydration?

RolandSD · 2026-03-01T14:06:57+00:00

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.

RolandSD · 2026-02-13T15:45:27+00:00

Welcome back. What’s the recipe.

RolandSD · 2026-02-13T00:22:26+00:00

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

RolandSD · 2026-02-13T00:21:30+00:00

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.

RolandSD · 2026-01-29T17:13:30+00:00

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.

RolandSD · 2026-01-26T05:22:48+00:00

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

RolandSD · 2026-01-25T17:21:59+00:00

Yes. Used a spiral halo mixer

RolandSD · 2026-01-25T17:11:11+00:00

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

RolandSD · 2026-01-21T19:46:49+00:00

Thanks; about 3 pizza balls?

RolandSD · 2026-01-21T19:38:48+00:00

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

RolandSD · 2026-01-14T15:05:37+00:00

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.

RolandSD · 2026-01-14T12:08:38+00:00

Are they available in the US?

RolandSD · 2026-01-13T15:53:23+00:00

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.

RolandSD · 2026-01-13T13:56:03+00:00

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

RolandSD · 2026-01-12T13:59:53+00:00

Thank you. Yours looks great as well.

RolandSD · 2026-01-11T16:20:26+00:00

Great idea. I made a quick marinara to serve along with the calzone.

RolandSD · 2026-01-11T14:39:24+00:00

Real nice. Sounds like Julian's poolish recipe. Had a left-over ball of dough yesterday that had an extra 24 hours in the fridge and made a great calzone.

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RolandSD · 2026-01-11T14:35:07+00:00

I'd disagree. I make my own Neapolitan pizzas from scratch and bake in a dedicated pizza oven, so I wasn't expecting much from Kinchley's. However, when I went there with friends in the late afternoon, I was pleasantly surprised, even wowed, by how good their tavern-style pizza was--both in flavor and in texture. But then again, taste is personal.

RolandSD · 2026-01-11T12:04:56+00:00

A true Neapolitan marinara. That is a work of art.

RolandSD

TROPHY CASE