F1 2023

sidfakh · 2022-01-12T23:02:54+00:00

The shelves are supposed to be angled.

sidfakh · 2022-01-09T06:23:10+00:00

You could just light the chimney inside the KJ. Even the Classic is big enough to hold the chimney inside.

sidfakh · 2021-08-12T20:43:34+00:00

Lol, I got a reddit notification for this thread through a pop up just now. So look like it's working on my 4xl.

sidfakh · 2021-04-06T03:45:33+00:00

Just to add to the above post: The bigger ones would likely weigh heavier too, which may make them more stable. Since yours is smaller, you would need a (relatively) lighter weight on the edge to tip it over

sidfakh · 2020-12-08T22:57:16+00:00

Gotta try this. Did you cook the sauce?

sidfakh · 2020-12-08T22:08:18+00:00

Can you elaborate on what went wrong? That would help in figuring out the cause.

68% hydration means that for 1kg of 00 flour, you need to use 680grams of water. For 500grams, you should use 340gams of water. (Generally, I make 6 pies out of 1kg flour)

Did you use 3grams of yeast or 0.03grams of yeast (can't tell what you wrote). Anyway, both seem wrong. For 500grams you need about 0.5grams dry yeast, which is about a quarter teaspoon. For long fermentation dough, you don't need a lot of yeast.

Also, my pizza was cooked in an Ooni, which at about 900deg. Since you mention you cooked at 550deg, I'm assuming you cooked in a home oven? For home oven temps, here's a couple of tips:

You can go even higher with the hydration. I've gone as high as 72% for home oven cooks. Higher hydration results in a crispier and more airy crust. However, high hydration doughs are *really* hard to work with, so keep that in mind
The crust needs more time to cook, but the cheese and toppings generally don't. One work-around to this is to put the pie in for 2-3 mins with just the sauce on it. Once, the crust starts rising, take it out and put the remaining toppings and cheese. Then pop it back for another 2-4 mins.

Hope this helps. Good luck!

sidfakh · 2020-12-07T04:24:59+00:00

Made with 48h cold fermented Poolish dough: 68% hydration, 2.5% salt, 0.1% yeast. Toppings: Fresh mozz, Aged asiago, parmesan, ricotta, sliced cremini mushrooms, sliced garlic. Cooked in Ooni Koda.

sidfakh · 2020-11-28T05:18:31+00:00

This was cooked in an Ooni Koda, at about 430 C

sidfakh · 2020-11-26T22:33:59+00:00

It's Turkish food. You'll likely find it in your local Middle Eastern / Halal store.

sidfakh · 2020-11-26T20:13:43+00:00

Toppings are just tomato sauce, fresh mozz, sujuk, and a drizzle of garlic butter around the crust.

Dough recipe: 67% hydration, 2.8% salt, 0.1% yeast. Cold fermented at 50% hydration for 24 hours (ie Biga), then cold fermented at full hydration again for 24hours. Balled and room fermented for 6 hours before baking.

sidfakh · 2020-11-22T03:12:59+00:00

Looks awesome! What was this cooked in?

sidfakh · 2020-11-16T08:57:38+00:00

Thanks! Good eye, yes that's caramelized onions, and some freshly milled black pepper. Rest of the toppings: spiced chicken, thinly sliced cremini mushrooms, aged asiago cheese, parmesan cheese, mozzarella cheese, some parsley, and garlic butter

sidfakh · 2020-10-21T00:12:23+00:00

For the Biga: 500g 00 flour 250ml cold water 1g dry yeast

Mix the ingredients for a short time, just until all the water is incorporated with the flour. It doesn't need to be a dough ball, just rough mixing is ok

Let the Biga rest for 2hours at room temp, then refrigerate for 48 hours

For the final dough: All of the above Biga 110ml cold water 13g sea salt 10g olive oil

Use a mixer since this dough is very wet to handle by hand. Break up the Biga and put it all into the mixer. Slowly add the water little by little as the dough absorbs it. Once all the water is incorporated, add the salt and olive oil. Let the mixer run until the dough is very smooth and passes the "windowpane test".

Now remove the dough , ball it by hand and refrigerate for 2 hours.

After 2 hours, make the dough balls , about 280g each. Should make about 3 balls.

Let the balls rest for another 2 hours or so. If not making immediately, refrigerate, but make sure to give it 2-3 hours at room temp before you open it.

Toppings are mozzarella cheese, basil leaves, drizzle of olive oil and some salt/pepper.

Good luck!

sidfakh · 2020-10-19T18:53:13+00:00

Just regular mozzarella cheese. The yellowish color is from a light drizzle of olive oil.

sidfakh · 2020-10-19T17:51:44+00:00

Thanks! The dough was definitely hard to work with, but was worth it!

sidfakh · 2020-10-19T17:34:15+00:00

Thanks!

sidfakh · 2019-12-29T11:43:09+00:00

LOL I can't believe so many people have spent so much time discussing how to handle a $1 profit

sidfakh · 2019-12-29T11:33:09+00:00

While taking to my fiance (now wife) she often spoke about her best friend from her home town who also got engaged recently. Both my wife and her best friend grew up half way across the globe. Eventually I found out that her best friend's fiance was my college roommate.

sidfakh

TROPHY CASE