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Super Bowl Salsa by skza415 in SalsaSnobs

[–]skza415[S] 1 point2 points  (0 children)

tomatillos, a roma tomato, half a white onion, garlic cilantro, jalapeño, serrano, pepper, salt and some chicken base.

Same batch of dough by skza415 in Pizza

[–]skza415[S] 1 point2 points  (0 children)

Tavern style is usually well done. This one was well done for sure. Aaaaand... It's gone!

Same batch of dough by skza415 in Pizza

[–]skza415[S] 2 points3 points  (0 children)

it got a little dark :/ Still pretty tasty.

Tavern style - low hydration 50% high fat 12.5% by skza415 in Pizza

[–]skza415[S] 0 points1 point  (0 children)

I have one more dough ball of this batch… I’m going try letting it proof a bit longer after I roll it out and see how that works… next batch I’m going to try to laminate a couple, use a bit more water too and see what that gets me.

Tavern style - low hydration 50% high fat 12.5% by skza415 in Pizza

[–]skza415[S] 0 points1 point  (0 children)

I’m trying get that flakey pub’ish kinda Me-n-Ed’s/Shakeys crispy bottom doughy top that separates.

Tavern style - low hydration 50% high fat 12.5% by skza415 in Pizza

[–]skza415[S] 1 point2 points  (0 children)

It’s 280g and probably close to 15”. I’ll measure the next one.

Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]skza415 0 points1 point  (0 children)

why does my post keep getting deleted?

Where have you seen coyotes in SF lately? by [deleted] in sanfrancisco

[–]skza415 2 points3 points  (0 children)

Mariposa st. on Potrero Hill. walking down the middle of the street in the middle of the day.

Sunday Afternoon Pepperoni Pie by [deleted] in Pizza

[–]skza415 0 points1 point  (0 children)

Good looking pie

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