InB4TheLock

(10-02-2022, 10:57 PM)Gusso Wrote: [ -> ]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.

Old World

Oh, one more little tip. I love sausage on my pies. Originally, I precooked the sausage before cooking but I now just take chunks from the raw bulk sausage (I jazz it up with some heat) and top before hitting the oven. It cooks through, no problem!

Lou I prepped 3-4cup (I'm not joining you in the metric system damn you) batches. They are rising. I'm planning to toss them into the fridge after the 2nd rise in 2 hours and refridge for 40 or so hours till Sat.

Would I even need to let them rise on the counter or go straight from the mixer to the fridge?

I just go straight mixer to fridge. Getting it out a few hours ahead to split and shape seems to work well for me.

Well shit. I let them get a 2nd rise before the fridge.

Do you split the balls by weight or size?

Honestly, I just grab chunks out of each until it's gone. My pizzas definitely have some size variation lol.

Where do you guys recommend getting your 00 flour?

11lbs on Amazon for $26 seems way too high.

Also got a buddy hooked when he was over with his wife I cooked pizza and now he's already bought a nice oven and is making his own lol.

I get mine from US Foods Chef Store. I paid about $35 for a 55# sack about a year ago. Last time there, it did go up - approximately $44 iirc.

---

(10-16-2022, 12:45 PM)Trub Lou Wrote: [ -> ]Honestly,  I just grab chunks out of each until it's gone. My pizzas definitely have some size variation lol.

I divide the dough as soon as I make it (weigh it out so they're close in size). I then let them rise in a big Tupperware container.  I also use a scale for my measurements.

I don't typically mess with the 00. I like a 48 hour crust, and so the quick absorption does not do much of anything there. In fast crusts, it's convenient and does seem to produce a good result.

I wish I had a US Foods close by.

So Lou you use just regular ol flour? That would save a ton as I also go by your 48 hour mantra.