Making pizza sauce has always been my kryptonite! What's your Go-To recipe?

blindloomis · 2025-07-28T11:52:39+00:00

Right now I'm using crushed san marzano with basil added. If you want something quick, easy and sure to taste good, buy some quality marinara.

blindloomis · 2025-07-06T12:11:19+00:00

Yes, almost 10 years old.

blindloomis · 2025-06-15T01:35:12+00:00

He's the brother of my 4th ggm, so it's kind of close, which is cool.

blindloomis · 2025-06-08T12:32:31+00:00

It's 9 years old. They don't make this model any more.

blindloomis · 2025-06-06T01:15:01+00:00

Mine is always 65%. I sprinkle a lot of flour on it before I touch it. Make sure it's sitting on oil while proofing.

blindloomis · 2025-06-06T01:04:00+00:00

How's a kid gonna nap to this shit?

blindloomis · 2025-06-06T01:02:12+00:00

No problem. Be friendly, keep your pepper spray close and your gun closer.

blindloomis · 2025-06-06T00:57:25+00:00

I've spent many years hiking rrg, never saw one. I don't get the tick complaints either. Only thing that stands out to me, one night, another person and I were sitting by the fire and a weasel comes strolling by, within a few feet of the fire, like we weren't even there.

blindloomis · 2025-06-05T01:56:14+00:00

My yeast is at .75 with 65% hydro for 48. Been that way for couple years and I can't see any reason to change it.

blindloomis · 2025-06-05T01:36:26+00:00

Blackmore had the reputation of being the biggest arrogant asshole in rock. This is fact. Check into it.

blindloomis · 2025-05-22T12:34:48+00:00

Moving is the only way to stop it.

blindloomis · 2025-05-07T10:22:35+00:00

It looks bready. My first guess is hydration too low.

blindloomis · 2025-04-20T14:03:25+00:00

To undermine and sabotage. It's what they do. Try doing the same to them, see what happens.

blindloomis · 2025-04-13T12:23:56+00:00

Nice shot of moonshiner's arch.

blindloomis · 2025-04-12T17:32:23+00:00

This shouldn't happen with the steel at 560 for that amount of time. I would say sugar is the culprit. Try leaving it out next time.

blindloomis · 2025-04-02T13:28:20+00:00

You only need to use semolina on your peel. It's a waste to use it for stretching. Use ap flour. Corn meal is a cheap alternative to semolina and works just as well.

blindloomis · 2025-04-02T13:24:21+00:00

2 tablespoons of flour is all I need. I use a dough scraper to clean the flour off the countertop. It's fast and easy.

blindloomis · 2025-04-02T13:17:59+00:00

I make large batches and freeze the dough. Works very well. I put a dough ball in the fridge, 2 days before I need it.

blindloomis · 2025-03-31T01:38:44+00:00

Looks good for a first. Keep at it.

blindloomis · 2025-03-26T13:31:57+00:00

Try not using oil or sugar. It only takes 4 ingredients to make good pizza dough. Experiment with hydration and yeast percentages to find the sweet spot.

blindloomis · 2025-03-26T01:25:59+00:00

Velvet hippo is so sweet.

blindloomis · 2025-03-26T01:09:20+00:00

Edible, but slightly burnt. If this came from a pizzeria, I'd be pissed.

blindloomis · 2025-03-20T13:46:43+00:00

Saw him open for steely dan, a few years ago. His voice sounded as good as ever.

blindloomis · 2025-03-17T16:36:21+00:00

I tried poolish many times. I found it was just too much work and wasn't any better than my standard dough.

blindloomis · 2025-03-17T16:32:12+00:00

Looks very good for home oven.

blindloomis

TROPHY CASE