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+--- Thread: Joining Gusso... (/showthread.php?tid=480)
RE: Joining Gusso... - dj in kc - 10-03-2022
(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
RE: Joining Gusso... - Gusso - 10-04-2022
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!
RE: Joining Gusso... - Mexas Joe - 10-14-2022
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?
RE: Joining Gusso... - Trub Lou - 10-14-2022
I just go straight mixer to fridge. Getting it out a few hours ahead to split and shape seems to work well for me.
RE: Joining Gusso... - Mexas Joe - 10-14-2022
Well shit. I let them get a 2nd rise before the fridge.
Do you split the balls by weight or size?
RE: Joining Gusso... - Trub Lou - 10-16-2022
Honestly, I just grab chunks out of each until it's gone. My pizzas definitely have some size variation lol.
RE: Joining Gusso... - Mexas Joe - 01-21-2023
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.
RE: Joining Gusso... - Gusso - 01-21-2023
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.
RE: Joining Gusso... - Trub Lou - 01-22-2023
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.
RE: Joining Gusso... - Mexas Joe - 01-22-2023
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.