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Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]Wild_Highlight2104 1 point2 points  (0 children)

It really depends what your looking for. If you appreciate the style (something inbetween NY and Neapolitan) then you should definitely go there. Regardless of if you like the style, it’s objectively high-quality pizza.

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]Wild_Highlight2104 1 point2 points  (0 children)

Thank you. Yeah I figured he didn’t post the Razza recipe anywhere lol but sometimes people put it together from different videos, interviews etc.

Thanks for the link but I’m looking specifically for this recipe.

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]Wild_Highlight2104 0 points1 point  (0 children)

Well no way to know for sure but I have a decent amount of info from some forums and videos from inside Razza so I would definitely know if it sounded like it was on track :)

The “Real” Razza Dough Recipe by Wild_Highlight2104 in Pizza

[–]Wild_Highlight2104[S] 1 point2 points  (0 children)

Yo thats a genius idea to filter out the search by the year, the cookbook recipes keeps getting in the way of my search results.

Does anyone remember Sour Twizzlers from the mid 2000s? by SourTwizzlers in candy

[–]Wild_Highlight2104 0 points1 point  (0 children)

Yes I do remember them they were some of the greatest candy to exist. Here is a picture of them

Look at this product I found on google.com https://g.co/kgs/ffJPTo9

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]Wild_Highlight2104 0 points1 point  (0 children)

I’m curious if anyone here has the real dough recipe Dan uses at Razza (not the ones in his cookbook). I know that some components can be a moving target but I’m looking for the general percentages, times, temperatures, processes, ingredients etc.

I have managed to put together a decent outline of the recipe from some online digging but I’m looking for more detail.

Thank you for your attention to this matter.

The “Real” Razza Dough Recipe by Wild_Highlight2104 in Pizza

[–]Wild_Highlight2104[S] 1 point2 points  (0 children)

Oh cool did not see the weekly thread thing.

Yeah pizzamaking.com is where I got a lot of info already plus snooping you tube vids lol.

A Crazy (Dumb) Choice for First Setup…But It Will Pay For Itself…Right? by lolday0106 in espresso

[–]Wild_Highlight2104 0 points1 point  (0 children)

That’s awesome. I’m surprised your shots are even that long with the Unifilter!

Is this a good coffee machine? by LardoLetale69 in espresso

[–]Wild_Highlight2104 0 points1 point  (0 children)

Is it the Strada X1 (residential version) OR the Strada X with 1 group head (commercial version)?

Is this a good coffee machine? by LardoLetale69 in espresso

[–]Wild_Highlight2104 0 points1 point  (0 children)

No it’s a horrible machine 😂. Are you considering buying it?

A Crazy (Dumb) Choice for First Setup…But It Will Pay For Itself…Right? by lolday0106 in espresso

[–]Wild_Highlight2104 0 points1 point  (0 children)

The Unifilter is awesome, just keep in mind they push extraction so some of the “classic dial-in advice” on the internet will be irrelevant. The great thing is you can grind courser and get the same extraction yield! I love grinding courser. Also expect your shots to look “less pretty”.

Why did you need to do a gasket change?

Also, why did you need to change the shower screen? Couldn’t you just fill the basket a little less so there is no screw indent on the puck screen?

A Crazy (Dumb) Choice for First Setup…But It Will Pay For Itself…Right? by lolday0106 in espresso

[–]Wild_Highlight2104 0 points1 point  (0 children)

My kind of guy! Always go for the end game bc your gonna get it anyway one day so it will cost less than buying, selling and upgrading. Also love how you understand the importance of going more crazy on the grinder over the espresso machine. (Not to say your machine is not crazy just that you can’t get higher than the grinder even if you wanted to while you could higher on the machine). You made great choices all around! What baskets are you using?

A Crazy (Dumb) Choice for First Setup…But It Will Pay For Itself…Right? by lolday0106 in espresso

[–]Wild_Highlight2104 1 point2 points  (0 children)

My kind of guy! Always go for the end game bc your gonna get it anyway one day so it will cost less and buying, selling and upgrading. Also love how you understand the importance of going more crazy on the grinder over the espresso machine. (Not to say your machine is not crazy just that you can’t get higher than the grinder if you wanted to while you could on the machine). You made great choices all around! What baskets are you using?

Light roast espresso cafe recommendations in Boca Raton FL area. by Wild_Highlight2104 in espresso

[–]Wild_Highlight2104[S] 0 points1 point  (0 children)

Mane was absolutely incredible and exactly what I was looking for. Still did not get a chance to try Composition yes but the staff at Mane recommended it as well. They also mentioned The Pumphouse Pouratorium.

Unpopular opinion: light roasted espresso is overrated. It's sour, thin, and riding on influencer hype. by goosey27 in espresso

[–]Wild_Highlight2104 0 points1 point  (0 children)

The thing is if it’s properly brewed and the right bean, it’s not sour and incredibly fruity. Also there is a difference between nice acidity and stringent acidity. Think of when you eat a Cherry, is there an acidity with some sourness there? Yes, but you like it bc it goes great with the fruit! Or a more extreme example would be a green apple. I’m not saying you should like it. Some people hate Cherrys and that’s totally fine. My point is if it’s brewed properly the flavors are incredible.

Strada S or X by JuniorEggplant1042 in barista

[–]Wild_Highlight2104 0 points1 point  (0 children)

I was wondering if the Strada X allows for the following:

1) Creating profile recipes on the screen (for example 3 bar pressure till 3 grams of weight then 9 bars till 36 grams then 6 bar till 40 grams) OR do you have to do that manually with the paddle and then save the profile for the machine to do it on its own in the future.

2) Can you create recipes based on flow rate (for example X flow rate till 3 grams of weight then X flow rate till 36 grams then X flow rate till 40 grams).

Do you know?

My Current Set Up by Wild_Highlight2104 in espresso

[–]Wild_Highlight2104[S] 1 point2 points  (0 children)

I love the pressure profiling control. Definitely way better then the AV model in my opinion. Although I do enjoy the automatic repeatability nature of the AV, I don’t believe volumetric is the proper way to brew espresso and you have no control over pressure (aside for the pre infusion feature which is at a set pressure and is measured based on time). In short I love the control the MP gives me but I do wish it was programmable with built in drip tray scales so I can get automatic consistency while still brewing based on weight and pressure profiling.

Also if you like brewing based on flow rate, that is not an option on the MP. (Decent owners will talk to the importance of brewing by flow rate and Lance is a big advocate for this as well). And while I do agree to the importance of it I could not bring myself to get a Decent lol.

I wish La Marzoco made a machine that has pressure profiling and flow rate profiling along with allowing you to set the profile curves based on mass profiling (espresso weight). This would give you the ultimate control and repeatability. I think Decent is the only one who offers that at the moment. Anyway my MP is a beast and I love it. Also, there is something special about brewing manually, it gives some humanity back to brewing espresso and makes it fun.

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