InB4TheLock

IDC.. I would destroy that shit despite the burnt spots.

Man, definitely takes balls to serve a crowd on the first try. I think mine were a mess until session 3 or 4. Looks like you're well on your way!

Good call on the mixer upgrade. Kneading a double batch of full strength pizza dough is where I expect our kitchenaid to fail some day, and that beotch was like $600 in pre-biden dollars.

Yes on turning it way down after shooting it in.

Easy with propane. Gotta get the timing right with coal/wood.

(10-02-2022, 12:41 PM)Trub Lou Wrote: [ -> ]Man,  definitely takes balls to serve a crowd on the first try. I think mine were a mess until session 3 or 4.  Looks like you're well on your way!

Good call on the mixer upgrade. Kneading a double batch of full strength pizza dough is where I expect our kitchenaid to fail some day,  and that beotch was like $600 in pre-biden dollars.

Now that the IRS has enough staff, they'll probably ask you to declare the unrealized gains on that appreciating mixer.

(10-02-2022, 12:41 PM)Trub Lou Wrote: [ -> ]Man,  definitely takes balls to serve a crowd on the first try. I think mine were a mess until session 3 or 4.  Looks like you're well on your way!

Good call on the mixer upgrade. Kneading a double batch of full strength pizza dough is where I expect our kitchenaid to fail some day,  and that beotch was like $600 in pre-biden dollars.

No crowd, just boss lady. No way I wanted to feck up for a group.

Prolly do the 2nd 1/2 of the fermented dough today for Brunch unless I'l informed otherwise.

Breakfast pizza!!!!

Pizza and mimosas for Brunch. Dough was WAY better after the 48 hour ferment. Easier to shape as well. Also used the Semolina flour on the base and no sticks. i see tons of use with this purchase and will hopefully be ready for Prime Time crowd feeding soon.

You're getting there, Mexas. One thing I would change is ditching the thin sliced sandwich pepperoni. I get sticks and cut them on the thick side.

Damn.. all those pies look GOOD!!