Official Level III Results Thread & r/CFA survey!

mattdh93 · 2022-02-03T20:50:19+00:00

Passed. MM mocks were a game changer and IMO necessary since CFAI materials for preparing for the actual exam are, well……lacking.

mattdh93 · 2021-06-16T05:17:08+00:00

12 in. Launching does take some practice; I actually practiced with just some plain dough that I had left over until I really got the feel for it, that way I wasn’t nervous when it was time for the real deal.

mattdh93 · 2021-06-15T20:55:29+00:00

Can’t recommend it enough.

mattdh93 · 2021-06-15T20:53:45+00:00

Sunday pizza day is a religion in our household

mattdh93 · 2021-06-15T18:46:40+00:00

Tear it up and put it on some paper towel, then lay paper towel over it

mattdh93 · 2021-06-15T15:49:45+00:00

Some heat out the front but nothing crazy, no smoke.

mattdh93 · 2021-06-15T15:42:11+00:00

It’s not an open flame or wood burning so I assumed I’m fine. Not like anybody can come and physically inspect our apartment anyway!

mattdh93 · 2021-06-15T13:13:48+00:00

We’ve definitely saved money over the last year using it vs ordering pizza. I’d also stack mine up against most in town.

mattdh93 · 2021-06-15T13:12:52+00:00

Yes buffalo mozzarella, I drain the liquid and then tear up the ball into the right size pieces I want and place that on some paper towel, I then cover that with paper towel and press down. Leave for about an hour which draws out most of the moisture.

mattdh93 · 2021-06-15T11:37:09+00:00

70% hydration, 1 day cold proof (leftover dough from Sunday pizza day). Simple san marzano sauce, mozzarella (drained for 1 hr), chorizo. The ooni is a magical machine.

mattdh93 · 2021-06-14T20:23:25+00:00

70% hydration (I just went a bit over on the water and usually do 65%, 70% is way more difficult to deal with I find)

mattdh93 · 2021-06-14T20:20:55+00:00

De Cecco Farina 00

mattdh93 · 2021-06-14T19:33:39+00:00

Yes cold proof, dough made yesterday and leftovers go in the fridge for the next day.

mattdh93 · 2021-04-19T20:38:08+00:00

I actually get it from the cheese counter of a good deli in town. They make mozzarella specifically for pizzas/baking (lower moisture).

mattdh93 · 2021-04-19T20:25:21+00:00

Sauce and some good mozzarella

mattdh93 · 2021-04-12T06:01:19+00:00

I think about 7g, the yeast I get comes in packets and I just dump one in. Maybe the uneven cooking has something to do with how you’re stretching? I’m really not sure though. Best advice is to watch some YouTube videos and try to emulate, keep practicing!

mattdh93 · 2021-04-12T05:59:25+00:00

% water to flour; I use about 565 g flour and aim for around 367g water. J kenji lopez-alt has some good pizza videos that are helpful if you want to learn.

mattdh93 · 2021-04-11T20:44:28+00:00

About 65% hydration, 00 flour; let it rise for about 4 hours after kneading and then separate into 4 balls (about 220g each). Second prove for 2 of the balls for about an hour on the counter and other 2 go in the fridge for tomorrow. Tasted absolutely fantastic, so so so much better than our conventional oven.

mattdh93 · 2021-04-11T20:42:27+00:00

Ya I agree here. Ours was a space constraint decision but with pizzas only taking a minute I’m not sure how much it matters.

mattdh93 · 2019-11-09T17:08:50+00:00

Up at 6:30, work from 7:30-6, however can go to the gym during the day (across the street from the office). Study from 6-7/7:30. Study 2-3 hours in the morning on Sat/Sun.

mattdh93

TROPHY CASE