+- InB4TheLock (https://www.inb4thelock.com)
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+--- Forum: Water Cooler (https://www.inb4thelock.com/forumdisplay.php?fid=2)
+--- Thread: Joining Gusso... (/showthread.php?tid=480)
RE: Joining Gusso... - bdutton - 10-01-2022
IDC.. I would destroy that shit despite the burnt spots.
RE: Joining Gusso... - Trub Lou - 10-02-2022
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.
RE: Joining Gusso... - Trub Lou - 10-02-2022
Yes on turning it way down after shooting it in.
Easy with propane. Gotta get the timing right with coal/wood.
RE: Joining Gusso... - Vagus - 10-02-2022
(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.
RE: Joining Gusso... - Mexas Joe - 10-02-2022
(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.
RE: Joining Gusso... - Augie91 - 10-02-2022
Breakfast pizza!!!!
RE: Joining Gusso... - Mexas Joe - 10-02-2022
![[Image: ckZPIxQ.jpg]](https://i.imgur.com/ckZPIxQ.jpg)
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.
RE: Joining Gusso... - Gusso - 10-02-2022
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.
RE: Joining Gusso... - dave - 10-02-2022
Damn.. all those pies look GOOD!!
RE: Joining Gusso... - bdutton - 10-03-2022
![[Image: 200w.gif?cid=82a1493bnyrqo5muyp2v7y2kmjg...w.gif&ct=g]](https://media1.giphy.com/media/Zk9mW5OmXTz9e/200w.gif?cid=82a1493bnyrqo5muyp2v7y2kmjgtb7wttd00n4zbfe2wycas&rid=200w.gif&ct=g)