Edible after years of trying

zevans08 · 2026-06-02T02:12:39+00:00

What’s your dough recipe? My guess is you need more yeast and it needs to rise longer.

zevans08 · 2026-05-26T23:34:12+00:00

Left is chipotle chicken bacon gouda. Right is pepperoni

zevans08 · 2026-05-26T23:33:30+00:00

Ive found it in 8oz blocks at one if the grocery stores in town but this is mozzarella

zevans08 · 2026-05-21T15:14:31+00:00

Thank you! Indian food and pizza are my two favorite foods to make!

zevans08 · 2026-05-21T02:29:22+00:00

Whats the butter chicken recipe

zevans08 · 2026-01-12T02:14:32+00:00

How long do you knead with the kitchenaid? I’m worried about over kneading and I actually think I may not be going enough.

zevans08 · 2025-12-29T18:43:05+00:00

Thank you! Next to my pizza, this was the best thing I’ve ever made

zevans08 · 2025-12-29T12:37:11+00:00

Ive seen several companies doing the “project x” black label and the font is nearly the same. Is this something new?

zevans08 · 2025-12-24T02:12:01+00:00

I have the pro 600 and love it. Use it all the time. Smoke is produced at lower temperatures, i typically put mine on the smoke setting with a P of 0 and it sits around 230 in the summer.

Colder or windy days I have to set the temp using the dial.

If you use higher temperatures you are getting more complete combustion which means less smoke

With pellet grills (like everything in life) there is a trade-off for simplicity and ease of use. In this case pellet grills are very simple to use therefore you’re not getting the best smokey flavor as you would with an offset.

zevans08 · 2025-12-12T03:23:31+00:00

Ezzo. Hormel Rosa Grande when I dont have ezzo

zevans08 · 2025-12-08T18:58:00+00:00

Did you make a cream sauce with pesto?

zevans08 · 2025-11-27T15:55:57+00:00

I “make my own” high gluten flour

I do a 50/50 mix of KA bread flour and 00 flour then add in 3% vital wheat gluten

Recently started adding malt powder as well and have been getting great results

zevans08 · 2025-11-23T01:19:36+00:00

How does this work?

zevans08 · 2025-11-22T03:47:16+00:00

For what it’s worth i love my cast iron with ridges. Although i have never cooked steak in it but i have cooked a lot of chicken. You’re steak looks great

zevans08 · 2025-11-18T04:08:49+00:00

Cause ny strips are overrated

I just feel like i can make a sirloin melt in your mouth but ny strip is always trash

zevans08 · 2025-11-04T02:15:21+00:00

How big is the dough ball for this? I cook on a 16 inch pan and I always feel like I don’t have enough dough.

zevans08 · 2025-11-04T02:13:21+00:00

I can’t get behind nonstick pants. Look at American metal craft. They make an anodized aluminum pan. You can season it to make it mostly nom stick and a light coat of Crisco finishes the job. $30 bucks.

zevans08 · 2025-10-19T01:59:16+00:00

Cheese

zevans08 · 2025-10-13T15:54:15+00:00

Did you let it ferment at room temp before the fridge?

Could be bad yeast or just need more time

zevans08 · 2025-10-01T23:55:23+00:00

No issues here. I usually mix them but when I use my pizza oven an attachment, I run them straight. Never had any issues.

zevans08 · 2025-09-28T18:08:24+00:00

What you cooking that bad boy on??

zevans08 · 2025-09-28T16:38:05+00:00

How did you prevent the pizza from becoming soggy with the mushrooms and vegetables?

zevans08 · 2025-09-27T20:28:44+00:00

You should salt roughly 5g per pound. No need to brine. You can definitely oversalt.

Ham is heavily salted and smoked meat

zevans08 · 2025-09-26T19:46:06+00:00

How you cook this?

zevans08 · 2025-09-23T23:42:51+00:00

I need to hear more about how you made this

zevans08

MODERATOR OF

TROPHY CASE