InB4TheLock

Fired up the pizza oven. Man I'm out of practice. Dough really kicked my ass and I stuck on the launch.

Also, apparently yeast needs to be fresh. My first batch never rose. The yeast can had been open for a year but still in the date zone. Got a new can of yeast and errything worked like it was supposed to.

I need to break out the oven more.

Also my shitty Amazon knock-off stand mixer shit the bed.

Picked up a 5.5 quart Kitchenaid from Sam's for $275 on sale. Same model on Amazon is 5 hundo. Score!

She's a massive bitch and has to live on the floor in my butler's pantry.

Where does your butler live, now?

(05-23-2024, 08:06 PM)Mexas Joe Wrote: [ -> ]Fired up the pizza oven. Man I'm out of practice. Dough really kicked my ass and I stuck on the launch.

Also, apparently yeast needs to be fresh. My first batch never rose. The yeast can had been open for a year but still in the date zone. Got a new can of yeast and errything worked like it was supposed to.

I need to break out the oven more.

I recently replaced my 2 year old yeast. Not that it wasn't working but a 2 year old open bag just seemed old. A kilo is only around $6.

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I'd like to use my Ooni more but my wife doesn't like pizza like me. My best friend in Charleston loves my pizza, she would eat it every day. Anyway, I somewhat recently got a door for the oven. I'm still getting used to it. It helps a lot in warming up but I'm trying to use it so I get more of a NY/New Haven style. A work in progress

Gusso, stay with me here - we threw some French bread pizzas on the Karu this past weekend, and they turned out seriously good. Kept it down around 650, but the texture was absolutely perfect.

Where the F could you find good French bread in Iowa? Lol

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I'm not opposed to the idea. Especially on short notice

Well, if you were skilled like me, you could just make it.

But, for French bread pizzas, what you get in the bag-o-baguettes from Sam's club is just fine.

I've gone to Kingsford briquettes for my non-gas grilling.
I've tried all the brands of 'real' lump charcoal and have been le disappointed. Pieces are either too large and have to be smashed with a hammer into the proper size, or ( and this is worse) the pieces are too small to be able to use my starter chimney. I even found a small apple sized lump of coal in one. Plus, with all of the 2X4 ends and plywood corners, I'm not confident it's not treated lumber.

Doesn't dj usually stock up on Kingsford this time of year?

(05-31-2024, 11:13 PM)Trub Lou Wrote: [ -> ]Gusso, stay with me here - we threw some French bread pizzas on the Karu this past weekend, and they turned out seriously good. Kept it down around 650, but the texture was absolutely perfect.

I gave it a whirl tonight.  Not good!  First mistake was doing 2 at a time.  Not the best idea. I even had one that flipped over!  I couldn't keep the temperature low enough, even on the lowest setting. At least the sausage and long hot ones came out ok.