eldorado99
Lifer
- Feb 16, 2004
- 36,324
- 3,163
- 126
Red Squirrel
No Lifer
bigboxes
Lifer
- Apr 6, 2002
- 42,231
- 12,415
- 146
@eldorado99 Man, I had a thin spot in my dough. My pie got stuck and ripped a hole in it. Also, tried a new pepperoni, Boar's Head. Way too salty. Maybe too spicy. Greasy as well. I did load it up with pepperoni that I hand sliced. Also, added roasted red pepper. Was still yummy. Just want it to be perfect.
eldorado99
Lifer
- Feb 16, 2004
- 36,324
- 3,163
- 126
Oh noooooooooooooooooooooooooooooo! Still looks delicious though. It seems like that is a common problem that can happen. What kind of pizza peel do you have? Also what do you think of 00 flour? Ever tried it?@eldorado99 Man, I had a thin spot in my dough. My pie got stuck and ripped a hole in it. Also, tried a new pepperoni, Boar's Head. Way too salty. Maybe too spicy. Greasy as well. I did load it up with pepperoni that I hand sliced. Also, added roasted red pepper. Was still yummy. Just want it to be perfect.
bigboxes
Lifer
- Apr 6, 2002
- 42,231
- 12,415
- 146
00 flour is for people with high temp pizza ovens. Home ovens have lower temps and do better with bread flour to all purpose mix. 00 flour is hard to color in a home oven. You also may add sugar or diastitic malt powder to help with browning. I've dabbled with sugar. Now, I'm thinking that as long as I rotate (read: it's not stuck to the steel) I could have left it in there longer. It needed more time on top. I've been trying to find the best way to get the desired results. Cooked on top, but not burnt. It's that fine line.
The problem I have is that I let the dough get too thin in spots. I had difficulty lifting out of the bowl when I went to flour it on the cutting board. When I moved it to the parchment, that's when i stretched it too thin in a couple of spots. I should have moved it straight to the parchment and then formed the crust.
You should also knead your dough again, at least once, while it's going through it's period of cold fermentation in the fridge. Take it out. Roll. Stretch. Fold towards the center. Stretch the other way. Repeat. Re-Ball and face down. Put back in fridge and let it build some gluten structure.
I posted a pic of my peel before. I only have a 7" turning peel. I've been using parchment to launch my pies. You got to do what's good for you. Which reminds me, I need to go clean that steel. Man...
Charmonium
Lifer
- May 15, 2015
- 10,544
- 3,540
- 136
Basement kitty 😺 still hiding out. 3 ounce cans of kitten food coming. I'm hoping to bribe her.
If she stays I think I'll call her booger. If she's the one I think, she has a black spot just off center on her nose. She's a tuxedo but as I recall, it still looks pretty weird. My kinda cat.
If she stays I think I'll call her booger. If she's the one I think, she has a black spot just off center on her nose. She's a tuxedo but as I recall, it still looks pretty weird. My kinda cat.
bigboxes
Lifer
- Apr 6, 2002
- 42,231
- 12,415
- 146
That was fun. I had to scrap what I could with a steel spatula. Then, I used a damp paper towel to scrub on it. After a thorough hand drying, I then have to re-season it. Scraping and scrubbing remove some of the seasoning that protects the steel from rust. So, you have to reapply as you use the steel. I put on a light coat of grapeseed oil and it's cooking on a high broil for an hour.
Red Squirrel
No Lifer
Shelves painted and installed. Pretty much just eye balled the height to what felt right and hopefully where cats can't get to. Well, they could if they really wanted to, but hopefully it's high enough they won't bother.
The shelf over the workbench in first pic is going to be nice to stack stuff that is in the closet and free up space in there. The one near my desk will be mostly for decorative stuff.
The shelf over the workbench in first pic is going to be nice to stack stuff that is in the closet and free up space in there. The one near my desk will be mostly for decorative stuff.
bigboxes
Lifer
- Apr 6, 2002
- 42,231
- 12,415
- 146
Hey unibomber, what shelf is for the ammunition and gunpowder?
eldorado99
Lifer
- Feb 16, 2004
- 36,324
- 3,163
- 126
Interesting... I am learning all the strats from you. What do you think of normal flour vs semolina for keeping the dough from sticking while it bakes in the oven?00 flour is for people with high temp pizza ovens. Home ovens have lower temps and do better with bread flour to all purpose mix. 00 flour is hard to color in a home oven. You also may add sugar or diastitic malt powder to help with browning. I've dabbled with sugar. Now, I'm thinking that as long as I rotate (read: it's not stuck to the steel) I could have left it in there longer. It needed more time on top. I've been trying to find the best way to get the desired results. Cooked on top, but not burnt. It's that fine line.
The problem I have is that I let the dough get too thin in spots. I had difficulty lifting out of the bowl when I went to flour it on the cutting board. When I moved it to the parchment, that's when i stretched it too thin in a couple of spots. I should have moved it straight to the parchment and then formed the crust.
You should also knead your dough again, at least once, while it's going through it's period of cold fermentation in the fridge. Take it out. Roll. Stretch. Fold towards the center. Stretch the other way. Repeat. Re-Ball and face down. Put back in fridge and let it build some gluten structure.
I posted a pic of my peel before. I only have a 7" turning peel. I've been using parchment to launch my pies. You got to do what's good for you. Which reminds me, I need to go clean that steel. Man...
Red Squirrel
No Lifer
That's in the server room.
Technically that room would work as a legal gun room now... It's enclosed and it has a lockable door, just need a gun safe. 
eldorado99
Lifer
- Feb 16, 2004
- 36,324
- 3,163
- 126
bigboxes
Lifer
- Apr 6, 2002
- 42,231
- 12,415
- 146
Weren't you going to put that wood pile upstairs near the stove? Sorry if you already mentioned it. I forgot.That's in the server room.
View attachment 95429
IronWing
No Lifer
- Jul 20, 2001
- 72,844
- 33,904
- 136
He was going to build bunk beds and keep the wood on the top bunk so he could throw another log on fire w/o getting out of bed.
Red Squirrel
No Lifer
The stove is in the basement just in front of that wall, so that's where the wood will stay. I plan to build a proper wood storage area outside too, basically just a 4 post solar panel mount, and I'll probably caulk between the solar panels so it doubles as a roof to keep the wood dry.
Once the snow is gone I will finish the outside chimney and the stove will be ready to go. I did the mistake of waiting on someone else to come do it for me and they never came and I just got the run around each time I asked when they're coming. If you want something done sometimes you just have to do it yourself.
I don't seem to have a picture showing the wall where the wood is, and the wood stove together, but basically that window faces the wall where the wood is.
Kind of a random place for the printer but it was taking up space in my office and I don't print often enough to justify having it there anyway. I'll want to find a better spot once I start using the wood stove though.
Red Squirrel
No Lifer
No room for one there. I actually had a fireplace and took it out since I couldn't put the couch in front of the TV which just made the living room practically unusable. I didn't want the TV on top of fireplace either, it's just too high, and it would still not have lined up with the couch. Taking it out really made the layout better. A wood stove would require even more room and major changes to walls and ceiling too for the cement board.
When I build my cabin I'll be able to better plan stuff like that, but this house is just not laid out well enough for that.
When I build my cabin I'll be able to better plan stuff like that, but this house is just not laid out well enough for that.
eldorado99
Lifer
- Feb 16, 2004
- 36,324
- 3,163
- 126
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