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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-24-2014, 02:32 PM | #91 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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OK, I lied.... just re-checked my Amazon acct and I'll have it by the end of the week. It's the pizza peel that I ordered that wont be here until the end of April/early May. Its coming from Amazon too and is in stock. I sent Amazon an email asking what's the deal.
Sorry to hijack your thread Ron L. ....Nice pies! |
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03-24-2014, 03:09 PM | #92 |
Full Fledged Farker
Join Date: 06-07-12
Location: Big Bear Lake, CA
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More pies Ronelle
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03-24-2014, 03:15 PM | #93 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
Maybe later in the week. My wife wants corned beef hash and eggs for dinner tonight
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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03-24-2014, 03:18 PM | #94 |
Full Fledged Farker
Join Date: 09-09-13
Location: Branford, CT
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90 seconds? That is crazy fast. Not a lot of wiggle room with that timing. I grew up with thin crust New Haven style pizza and haven't been able to replicate it with anything at home. Haven't put my best foot forward either. This looks like it can get it done. Thanks for sharing.
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03-24-2014, 03:42 PM | #95 | |
Full Fledged Farker
Join Date: 06-07-12
Location: Big Bear Lake, CA
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Quote:
I haven't ordered one (yet). A new model is reputedly due in a couple of months. Testing my won't power. Meanwhile, the local Red Baron pizza is good (not relate to the grocery store brand). And I am hanging on your evaluations.
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MENE MENE TEKEL UPHARSIN Phone now has a Bigabyte button [B][FONT=Calibri]INSIDE EVERY OLDER PERSON IS A YOUNGER PERSON WONDERING WHAT THE HELL HAPPENED![/FONT][/B] Last edited by Dreggs; 03-24-2014 at 04:19 PM.. |
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03-24-2014, 04:51 PM | #96 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
http://doughgenerator.allsimbaseball...p?recipe_id=24
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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03-24-2014, 05:06 PM | #97 |
Full Fledged Farker
Join Date: 06-07-12
Location: Big Bear Lake, CA
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Strange. To get a rise, yeast usually needs something to feed it. Nothing there. It is basically flour and water (we used for paste in grade school).
__________________
MENE MENE TEKEL UPHARSIN Phone now has a Bigabyte button [B][FONT=Calibri]INSIDE EVERY OLDER PERSON IS A YOUNGER PERSON WONDERING WHAT THE HELL HAPPENED![/FONT][/B] |
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03-24-2014, 05:13 PM | #98 | |
Full Fledged Farker
Join Date: 09-09-13
Location: Branford, CT
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Quote:
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03-24-2014, 05:42 PM | #99 | |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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Quote:
My favorite off that site is Gluten Boys NY. I make that every week. |
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03-24-2014, 05:47 PM | #100 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I'll probably make some of that to use over the weekend. Is there a brand of flour that you use?
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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03-24-2014, 06:20 PM | #101 | |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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Quote:
See if you can score some high gluten flour somewhere. If I don't have that I use Gold medal better than bread flour or King Arthur bread flour. These two work real well. Some people wont use bromated flour. They don't sale it some states, California is one of them |
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03-24-2014, 06:53 PM | #102 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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03-24-2014, 06:56 PM | #103 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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03-24-2014, 07:04 PM | #104 |
is one Smokin' Farker
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
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There are natural wild yeast every where just floating around. Some will find its way into the dough. Slow rising at its best!
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