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This Be How Dirbag Do...

Hey MIM , check out out sportsmans outdoor superstore , i think they have the remington for similar price , and often have great deals .... Thanks i will check it out.
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This Be How Dirbag Do...

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Page 60 of 146 · Replies 1,181–1,200 of 2,906
#1,182
And lets not forget about all the other great shit you can do with your vintage yeast !
20200427 220706
 
#1,185
dire wolf said:
Haa , thanks kanzeon , this ones out of my reg kitchen oven , but i got an outdoor wood burning oven , cant acess that one now and the wife wanted a midnight munchie so i threw this in my kitchen oven , been working on the perfect pizza for a long time , hang in there ill post one of my wood burning pizzas , so much better .....
If you need some pizza making tips , i' ll post it elswhere...
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I may or may not have run a Neapolitan pizzeria once upon a time. :-) It's essentially my favorite go-to comfort food. I could literally eat a Margherita every day.
 
#1,186
Kanzeon said:
I may or may not have run a Neapolitan pizzeria once upon a time. :-) It's essentially my favorite go-to comfort food. I could literally eat a Margherita every day.
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Hey kanzeon , i' ll pm you pizza pics , i dont want to hijack dirtbags thread with pizza talk !

But .... do you know how to make a neopolitan dough ? Or were you just management ? Im obsessed with ferment techniques , times , ingredients , etc ....
I have a valoriani 140 oven ...
 
#1,187
dire wolf said:
Hey kanzeon , i' ll pm you pizza pics , i dont want to hijack dirtbags thread with pizza talk !
But .... do you know how to make a neopolitan dough ? Or were you just management ? Im obsessed with ferment techniques , times , ingredients , etc ....
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Yes, even one with starter! But it depends on a lot of things.

The absolute most important thing is getting 00 pizza flour from Italy (Caputo is the big brand) and not kneading the dough with too much vigor before the bulk fermentation. Also doing things on a schedule, like feeding the starter at the same time every day before making dough. The tomatoes need to be canned San Marzanos that are milled into sauce with salt added. The mozz should be either fresh mozz or mozzarella di bufala, nothing else. It should be soft, pliable, and creamy, not plastic, rubbery, or stretchy. Always finish with olive oil and salt and let them rest at least 45 seconds before cutting.

The gluten builds up because of time more than kneading. Pretty sure the dough balls scaled out at 255-260 grams and finished with a 24-36 hour ferment, depending on salt percentage, ambient temp, and humidity. Just don't remember the hydration % off the top of my head.
 
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#1,189
Kanzeon said:
Yes, even one with starter! But it depends on a lot of things.

The absolute most important thing is getting 00 pizza flour from Italy (Caputo is the big brand) and not kneading the dough with too much vigor before the bulk fermentation. Also doing things on a schedule, like feeding the starter at the same time every day before making dough.

The gluten builds up because of time more than kneading. Pretty sure the dough balls scaled out at 255-260 grams and finished with a 24-36 hour ferment, depending on salt percentage, ambient temp, and humidity. Just don't remember the hydration % off the top of my head.
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oh man flashbacks of my days as a pizza delivery boy, rolling dough and folding boxes... blunt rides with friends on long deliveries... those were the days
 
#1,196
Hey jag , you know it always turns into a my town is best , seriously , nj does have some or in fact the worlds best pizza ! I was just kidding , you know that ?
 
#1,197
dire wolf said:
Hey jag , you know it always turns into a my town is best , seriously , nj does have some or in fact the worlds best pizza ! I was just kidding , you know that ?
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of course. im not that attached LMAO besides, a healthy rivalry is a good thing :)
 
#1,198
Keste and John's of Bleecker are also awesome. DeLorenzo's in Jersey is great, too.

I also love me some Chicago and Detroit style deep dishes. Especially Gino's East.

What's NS style pizza like? What makes it different? Can it be replicated here?
 
#1,199
Kanzeon said:
Yes, even one with starter! But it depends on a lot of things.

The absolute most important thing is getting 00 pizza flour from Italy (Caputo is the big brand) and not kneading the dough with too much vigor before the bulk fermentation. Also doing things on a schedule, like feeding the starter at the same time every day before making dough.

The gluten builds up because of time more than kneading. Pretty sure the dough balls scaled out at 255-260 grams and finished with a 24-36 hour ferment, depending on salt percentage, ambient temp, and humidity. Just don't remember the hydration % off the top of my head.
Click to expand...
Yea , you know your shit , thats obvious , just curious about different ferment times and whether or not bulk or ball , table temps , im familiar with the traditional caputo mixes , but i lik to cut mine with all trumps or all all purpose by like 30 % i've made loads of true neopolitan , usually table bulk for4 to 6 hour then ball 2 days , but true neo not my favorite , i like neo , neoplitan , takes a little bit of the soft caputo crust out nd puts a pinch more crisp fold ino it , about 3 min cook , or 2 at 900 deg
 
#1,200
jaguarlax said:
of course. im not that attached LMAO besides, a healthy rivalry is a good thing :)
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Whew , good i always put my foot in my mouth , last thing i want to do with you guys ( offend anyone ), especially you after i saw that 1911 collection and your talking new jersey 😂
 
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