10-01-2022, 01:42 AM
IDC.. I would destroy that shit despite the burnt spots.
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10-02-2022, 12:41 PM
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.
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10-02-2022, 12:43 PM
Yes on turning it way down after shooting it in.
Easy with propane. Gotta get the timing right with coal/wood. 
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10-02-2022, 02:06 PM
(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! Now that the IRS has enough staff, they'll probably ask you to declare the unrealized gains on that appreciating mixer. 
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10-02-2022, 02:41 PM
(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! 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. 
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10-02-2022, 05:47 PM
![[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. 
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10-02-2022, 10:57 PM
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.
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10-02-2022, 11:50 PM
Damn.. all those pies look GOOD!!
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