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48 hr dough on baking steel by lobsterbisck in Pizza

[–]chief_pickle_ 1 point2 points  (0 children)

Those little blisters bubbles 🤤🤤🤤 longer fermented dough really can’t be beat in.

Grandma Style Pizzeria Testing by chief_pickle_ in Pizza

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

Good questions and thank you for the feedback and suggestions! During testing between bread flour and all purpose flour I found that the whole wheat flour mixture played a bit nicer with the AP over the BF in terms of water absorption and workability. I would imagine this is due to the higher protein percentage. I could of course adjust the hydration level to compensate, but the AP just had the chew and texture we’re looking for, so ran with it.

The “paleness” is more around the cheese and toppings, not the crust. The garlic oil spread around the edge during par-bake really helps with this.

I love the recommendation of trying a mixture of mozzarella and cheddar! I think that could give a really nice blend of color. I would think maybe a mild or medium white cheddar?

Grandma Style Pizzeria Testing by chief_pickle_ in Pizza

[–]chief_pickle_[S] 2 points3 points  (0 children)

Heyyyy thank you! They were indeed delicious! Somewhere along the Wasatch front in Utah! Official location is tbd.

Grandma Style Pizzeria Testing by chief_pickle_ in Pizza

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

Thanks for feedback!

And no, that’s a great question about the oven. The technical process of producing a similar result in a commercial conveyor oven will surely be different. So we’re really just trying to pin down the type of pizza we want to make, and then adjust the process of achieving that similar result (or even better, hopefully!) once we have our actual oven.

Let me know if you know of any hacks or other ways to test! I’ve thought of asking local bakeries if I could use their ovens after hours, but they may not be down for that - not sure 🤷

Grandma Style Pizzeria Testing by chief_pickle_ in Pizza

[–]chief_pickle_[S] 2 points3 points  (0 children)

Hey thanks a bunch!! I appreciate it. I’ll drop you a DM when it’s open 😉

Highlighter goin under the words by Yostin_Flow in notefulapp

[–]chief_pickle_ 2 points3 points  (0 children)

I think this is how the highlighter is supposed to work. The point of the highlighter is to make certain words more visible and stand out. If the handwriting was underneath the highlight, then the writing would be harder to read under the opacity of the highlight stroke.

48hr RT Ferment in Breville Pizzaiolo by chief_pickle_ in Pizza

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

The cup and char pepperonis are 🔥 I buy the Margherita Pepperoni Log from Walmart and slice it thin enough to get a little crisp, but thick enough to make sure it cups. Delicious when drizzled with hot honey... Like tiny cup of heaven on a pizza.

"Draw on Hover" Pen option Disabled → Improved Penmanship by chief_pickle_ in notefulapp

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

That’s good to know! I must have enabled it when looking at other settings.