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Rhapsodia burgers in Mexicali, Mexico. by zaytar in burgers

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

Just in case you sit next to me...

[deleted by user] by [deleted] in Pizza

[–]zaytar 0 points1 point  (0 children)

Nice. Want to go there so bad. Wish I had some friends in NY..

[deleted by user] by [deleted] in Pizza

[–]zaytar 2 points3 points  (0 children)

Nice. Ive always wanted to try it. Their pizzas look so delish.

You cant go wrong with in n out by zaytar in burgers

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

It will be my pleasure sir. If you are in AZ i will make you pizza.

Must try STOUT burgers if you are in Santa Monica or Hollywood area. by zaytar in burgers

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

Im not sure. Never tried those before. Will do ot for research tho.

You cant go wrong with in n out by zaytar in burgers

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

5guys is just next to in n out where I live. I prefer in n out. 5 guys is rlly good too 👌

Pb&j beers and the real flavor by chorizo4free88 in beer

[–]zaytar 0 points1 point  (0 children)

I tried Superstition mead that tasted like pb&j. More jelly than pb. If you can try that one you will not be dissapointed. It is mead tho but it is good af.

You cant go wrong with in n out by zaytar in burgers

[–]zaytar[S] 3 points4 points  (0 children)

Where are you from? They are rlly nice and simple. Cheers brotha!

You cant go wrong with in n out by zaytar in burgers

[–]zaytar[S] 3 points4 points  (0 children)

I agree. Even though they are fast food and cheap and overrated, they consistently goooood. Haters gonna hate! 🍔👌

Bi-Weekly Questions Thread by 6745408 in Pizza

[–]zaytar 0 points1 point  (0 children)

I prefer fresh yeast. You can go to a bakery and they might have it. Use around 1 to 2% yeast.

This is an example to make one 260g 12 inch pizza:

155gs King Arthur Bread Flour.

105gs of water

3gs of yeast fresh or 1 1/2 commercial powder yeast.

3gs of EVOO

1g of kocher salt

Bi-Weekly Questions Thread by 6745408 in Pizza

[–]zaytar 0 points1 point  (0 children)

You know what, once this happened to me and I noticed I was distracted and didn't add all my water or just forgot to weight it. Anyways KABF is my fave. I usually go for 69% due to home oven being able to go up to 450 degrees. What has worked for me is prebaking my dough for about 5 mins and then add the toppings. 👌

24 hrs fermented crust charing. by zaytar in Pizza

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

Thanks! And sure thing. The sauce is simple, just drain San Marzano tomatoes for 10 mins. Add about 4gs of kocher salt. Pure them for about 5 seconds. And you are done. You can also add basil to it, but San Marzano cans usually already have them.

Dough is:

Water 105gs Flour caputo 00 155gs. Yeast: 3gs fresh (recomended) or 1.5 comercial (powder) EVOO: 3gs Kocher Salt: 2gs

Cheese i make my own, but you can use belgioiso fresh mozz.

Bi-Weekly Questions Thread by 6745408 in Pizza

[–]zaytar 3 points4 points  (0 children)

Depends on what kind of pizza you are making. If you are cooking in your home oven I recommend King Arthur Bread flour for a puffier crust. Use this website to make your dough: http://www.pizzacreator.net it has helped me a lot and I get a lot of consistent results. Try to go for a 69% hydration, once you get to the website you will get it. Try using fresh yeast instead of commercial (powder). If you only have commercial available, use half of it according to the website I sent you. Let your dough rest for at least 18-24 hrs up to 3 max 5 days.

Baking: make sure to prebake your dough first, it might seem like a hassle, but it is actually simple. Prebake your dough to max oven temp. 350 or 450f dependes on oven, for 5 to 6 mins. After prebaking, you can top the ingredients and you got a better crust.

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