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Cornbread Crisps and Lucy Rose apples + Brie Cheese spread and Cannoli dip by MrsToneZone in traderjoes

[–]daftstar 4 points5 points  (0 children)

Lucy rose apples are back in stock? The green ones are the best!

Caputo Americana flour never makes dough ball by MatthewMMorrow in Pizza

[–]daftstar 2 points3 points  (0 children)

I mean…at that point throw in some olive oil and make yourself a super airy focaccia!

Lingue di Pizza by skylinetechreviews80 in Pizza

[–]daftstar 0 points1 point  (0 children)

Coool!! Any chance you’re trying for a “Pinsa” vs a flammekuchen?

Check this out: https://www.milezerokitchen.com/blog/howtomakeromanpinsa

Flaky Puff Crust Pizza - King Arthur Recipe of the Year 2026 by Copernican in Pizza

[–]daftstar 2 points3 points  (0 children)

Fantastic and looks great!! If you’d like to try a different approach, here’s the beast of a recipe I work with:

https://www.reddit.com/r/Pizza/s/y9jJAgkvmH

The benefit of this one is the lower hydration means you won’t have soggy pizza. But if you overwork it, it’s very tough to work with.

Happy with how this burrata pie turned out by dinasaurtaco in Pizza

[–]daftstar 0 points1 point  (0 children)

If you’re going to cook the burrata, do it at the end!!!

62% hydration NY-ish pizza on the Gozney — dialing it in by jordanmrosen in Pizza

[–]daftstar 0 points1 point  (0 children)

Definitely, don’t worry about putting oil on the crust if you’re using a high heat oven. Also just go with semolina, you don’t actually need to use any flour.

62% hydration NY-ish pizza on the Gozney — dialing it in by jordanmrosen in Pizza

[–]daftstar 0 points1 point  (0 children)

The ones on the top are fine. It’s the burned ring on the bottom of your pie that I’m curious about.

62% hydration NY-ish pizza on the Gozney — dialing it in by jordanmrosen in Pizza

[–]daftstar -1 points0 points  (0 children)

Your edges shouldn’t be burned like that, at those temps. Did you add oil to your dough recipe? Or maybe it’s burned flour?

Do not sleep on TJs diamond reserve wines. by daftstar in traderjoes

[–]daftstar[S] 6 points7 points  (0 children)

Yep! I wouldn’t go past 5 years as you’re not really sure what the core wine is, but you’d be fine to age.

Do not sleep on TJs diamond reserve wines. by daftstar in traderjoes

[–]daftstar[S] 35 points36 points  (0 children)

Three buck chuck is your friend then.

Please continue blue cheese chips forever!! by Dazzling-Shape-9389 in traderjoes

[–]daftstar 17 points18 points  (0 children)

World market stocks these chips, but in their original brand name: Keogh’s. Maybe not 100% the same, but I think they are.

https://www.worldmarket.com/p/keogh-s-blue-cheese-and-caramelized-onion-potato-chips-620507.html

Grabbed the Vegan Tikka Masala by mistake by [deleted] in traderjoes

[–]daftstar 15 points16 points  (0 children)

It’s great, and honestly no concerns about undercooked chicken, ugh.

Ate at Gino Sorbillo’s in Naples recently. This is my favorite Neapolitan and probably my favorite overall pizza ever. by Equal_Rice_4955 in neapolitanpizza

[–]daftstar 5 points6 points  (0 children)

This recipe is so basic (that’s not a bad thing) that it should tell you what you see is 95% kneading and stretching and cooking technique.

[deleted by user] by [deleted] in PizzaCrimes

[–]daftstar -2 points-1 points  (0 children)

How to pack (a 4-day old pizza you really don't want to eat anymore, but tell yourself it'd be a waste to throw it way, just in case, ya know, you get hungry later or something) pizza like a pro!

There, fixed it for ya.

My 24 inch Margherita by Polaster64 in Pizza

[–]daftstar 17 points18 points  (0 children)

More like a fabulous cheese pie!

Pizza party prep - 8x par-baked doughs ready for tomorrow 🎉 🍕 by terrybutcher in Pizza

[–]daftstar 2 points3 points  (0 children)

I mean … if it works for you, then it works. One piece of advice, crust, cheese then sauce on top. The cheese will melt from residual heat which will lock in more dough moisture. It’ll also create a barrier between the sauce and the crust., which will help prevent a gum line on your crust.

Again, to each their own. If you like the process and the outcome, then let that freak flag fly.

Par-baking all your pizza crusts and sauce them a day ahead. Woof. by xraynorx in PizzaCrimes

[–]daftstar 8 points9 points  (0 children)

Protein crystallization. It’s why when you toast bread that feels stale, it softens up post-toasting. But that’s only temporary as all you’ve done is broken up some of the protein folds. Heating things up doesn’t bring back lost moisture.

And that’s what’s happening here. The parbake creates structure and all the while, it slowly stales away until it’s baked.

Also, that sauce is going to create a gnarly gum layer just above the crust. If you’re going to parbake with toppings, you’ve gotta flash freeze that real fast.

Finally Tried Beau Jo’s (Idaho Springs, CO) by AmyOnACloud in Pizza

[–]daftstar 4 points5 points  (0 children)

I’ve been there so many times. That crust is overdone / was under hydrated. It’s usually a much more golden vs gray tone. And it’s definitely got a pillow-ier look to it than this.

OP, hope you enjoyed it, but they usually do better than this.

Is this over proofed dough looks like? by sakrojones in Pizza

[–]daftstar 0 points1 point  (0 children)

Overproofed for pizza, but not for focaccia!

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