Pizza Is Life

[bbhaag]

If you could see me now, you would see the most smug smile in the history of smugness.

As a memento for others who will come in the future,

1. thank you
2. i know my stuff
3. i can only repeat that EVERYONE always tries to cram too much shit in their italian holiday. Always, without fail, erring with consistency, the eternal mistake, inescapable fate, the.fail.destiny, everyone always always makes this mistake.

See the thing is, the less you do .. the more you start to look around and get on-the-spot ideas, "darling let's go visit that castle", "i wonder what's the view is like from that tower", "what a beautiful store, let's go inside" and the inevitable "oh they sell Chianti by the litre here" which invariably tends to then take away even more time. So in reality the time you have to check your bulletpoints is far less than you initially think it is.

But .. isn't that what a vacation is for ? To NOT have to do shit?

oh an @Kaido you may notice how the mozzarella in the photos above isn't radioactive orange.

Did you say Chianti by the litre?
LETS GO!!

 

[K1052]

This is me 100%, LOL.

Honestly the only place I've ever done that is Rome because we only had a day before having to get to the boat at Civitavecchia. Never again. Next time I'm going to spend a week and it will almost entirely consist of lazing at cafes, stuffing myself with the finest Roman food I can find, drinking to excess, and staying up late. That is when I am not just randomly wandering the city.

 

[bbhaag]

Honestly the only place I've ever done that is Rome because we only had a day before having to get to the boat at Civitavecchia. Never again. Next time I'm going to spend a week and it will almost entirely consist of lazing at cafes, stuffing myself with the finest Roman food I can find, drinking to excess, and staying up late. That is when I am not just randomly wandering the city.

We are in Siena right now but Rome is our next stop. I could not imagine trying to do Rome in one day. That would be crazy.

 

[igor_kavinski]

Be wary of attractive young girl thieves and pickpockets!

 

[bigboxes]

An hour and a half in and I'm crushing r/pizza

 

[bigboxes]

https://www.reddit.com/r/Pizza/comments/1o4p144/this_is_why_i_love_making_pizza

 

[Kaido]

Cracker-thin Chicago crust:

+ Food processor
+ Cornmeal

+ Cold-ferment (up to 4 days)
+ Cure the dough (roll out & chill in fridge)
+ Parbake optional

+ Cooked sauce (reduced to a thicker sauce for ingredient topping stability)

I've never seen a cured dough before! He docks it, trims it to expose the edge to be a unform size & have a crispy crust, then flips it over to dry out in the fridge for a day or two.

Chicago Thin Crust with Cherry Pepper Ranch

Why Chicago Thin Crust is the Most Addicting Pizza in the World

www.notanothercookingshow.tv

 

[DigDog]

biscuit dough? no thnx.

 

[Kaido]

biscuit dough? no thnx.

It's actually similar to my modifications to Mark Buttman's 2-hour dough. The Chicago thin crust base is:

• 725g Bread Flour
• 25g Yellow Cornmeal
• 60g Olive Oil
• 370g Water, room temperature
• 4g Instant Yeast
• 10g Sugar
• 10g Salt

 

[DigDog]

It's actually similar to my modifications to Mark Buttman's 2-hour dough. The Chicago thin crust base is:

• 725g Bread Flour
• 25g Yellow Cornmeal
• 60g Olive Oil
• 370g Water, room temperature
• 4g Instant Yeast
• 10g Sugar
• 10g Salt

yes but the whole "let's dry this dough in the fridge" is not a step i'm willing to consider in order to eat good pizza. it's too much. it should not be necessary.

if your temperature is right in the oven, you won't need any of this.

leopard spots happen because of moisture escaping; when the dough hits the stone, some vapour creates a cushion, and the "spots" are the parts of the base which remained adhered to the stone.

trying to biscuit a dough is again the refusal of accepting that a pizza base can only hold so much topping and still be a proper pizza. Basically what this guy is doing is "i've managed to make BBQ in the microwave" kinda recipes, where there is convoluted way to try to recreate a very basic process through an extremely complicated recipe, and while you may yet be successful, why not just do it the proper way.

If you're so enamoured with eating melted cheese and pepperoni grease, just microwave the cheese in a bowl and bake the dough separately. Sant'Antonio Abate, fagli la misericordia, you guys need to go on pilgrimage, it's the only way your soul will be cleansed of the horror you have eaten. Twenty days, on foot, across Campania, eating nothing but pizza.

 

[Kaido]

yes but the whole "let's dry this dough in the fridge" is not a step i'm willing to consider in order to eat good pizza. it's too much. it should not be necessary.

if your temperature is right in the oven, you won't need any of this.

leopard spots happen because of moisture escaping; when the dough hits the stone, some vapour creates a cushion, and the "spots" are the parts of the base which remained adhered to the stone.

trying to biscuit a dough is again the refusal of accepting that a pizza base can only hold so much topping and still be a proper pizza. Basically what this guy is doing is "i've managed to make BBQ in the microwave" kinda recipes, where there is convoluted way to try to recreate a very basic process through an extremely complicated recipe, and while you may yet be successful, why not just do it the proper way.

If you're so enamoured with eating melted cheese and pepperoni grease, just microwave the cheese in a bowl and bake the dough separately. Sant'Antonio Abate, fagli la misericordia, you guys need to go on pilgrimage, it's the only way your soul will be cleansed of the horror you have eaten. Twenty days, on foot, across Campania, eating nothing but pizza.

I dunno man, I kinda wanna try it, it looks pretty good! He's a New Yorker & says his favorite kind of pizza is a Chicago Thin with the air pockets. Plus I've never tried cured dough!