Second pizza in the PP Emozione. Better than the first. 14" pizza fits nicely in the oven with plenty of room for turning. Guessing about a 4-5 min cook. Didn't time it. Homemade sauce, 50/50 mozz/prov, homemade sausage and green chilies. Stretched a little when I launched it. I sure wish this thing had a door or at least half a door to even out the deck temp. It was about 820f (438c) on right and 890f (477c) on left near the flame. Door would need vents obviously for combustion air.  Will probably have to design one and get my SS guy to make one ..read more

Of the three, which did you prefer eating..the 49? Hydration on these ..read more

Quote from: Pizza_Not_War on Today at 10:56:09 AM https://www.shoprite.com/sm/pickup/rsid/3000/product/arrowhead-mills-unbleached-bread-flour-00074333700227 Possibly discontinued. That's exactly where I bought it haha. I tested it out today on some cinnamon raisin poolish bread loaves and it seems to behave very similar to KABF. Did not have to adjust my hydration ..read more

Quote from: Timpanogos Slim on Yesterday at 02:13:42 PM I wonder if the Vevor unit at $500 is any good? My electric sausage stuffer is made by Vevor. I bought it because it was less than 1/3 the price of the name-brand stuffers. Motor and gears seem solid, but fit and finish are pretty poor, operation is mediocre, and support is non-existent. FWIW ..read more

Quote from: 02ebz06 on Today at 12:13:28 PM Looks good Chau. Bet you had some warm clothes on, it's only 35F now. I will be out in the cold making one for lunch. Thanks Bruce.   I didn't know that you had gotten a Pizza Party oven ..read more

Looks good Chau. Bet you had some warm clothes on, it's only 35F now. I will be out in the cold making one for lunch ..read more

Most Neapolitan pizza ovens have a Saputo floor instead of a standard cordierite/refractory one, to slow the heat transfer from the bottom of the oven to the dough. At 900F and above, the bottom of the pizza will scorch almost immediately. Saputo floors allow baking at higher temperatures without scorching the bottom. A steel does the exact opposite: immediate heat transfer. Which is desirable in a 500F domestic oven, totally counterproductive in a 900F oven ..read more

Quote from: Timpanogos Slim on Yesterday at 02:13:42 PM I haven't used a spiral mixer. They sure seem to be nice. I wonder if the Vevor unit at $500 is any good? https://www.vevor.com/commercial-mixers-c_10669/vevor-commercial-dough-food-mixer-spiral-dough-mixer-w-7-3qt-bowl-p_010396288289 that price is amazing, but the 159rpm speed scares me for lower hydration doughs.  I think if your always at 70% hydration or higher this mixer would be great, but at 60 or below I think it would move too fast to get me the mix I want ..read more

https://www.shoprite.com/sm/pickup/rsid/3000/product/arrowhead-mills-unbleached-bread-flour-00074333700227 Possibly discontinued ..read more

I think that is what the pros here refer to but not sure. I am looking to make a New Yorkish pizza with a medium cornicone. When I made dough in the past I used the no knead process and got nice airy dough but very fragile and hard to stretch and launch. Fast forward to now getting a first pizza oven ( the Halo V 16). I made a hand kneaded batch for 3 14” pizzas. 670g flour 5stagione 00 pizza flour 12% protein 402g water (60%) 1.34g ADY (.20%) 16.75g salt (2.5%) 13.4g olive oil (2%) Kneaded by hand to fairly smooth clean table. Rest 10 min. Kneaded til smooth. Rest 1 hour Balled to 3 nice smoo ..read more