Leaderboard

Here’s the crumb. And took a littler sour dough starter as some Italian friends wanted a pizza night. This forum has opened my eyes to a whole new world of pizza. The crusts were outstanding, and the toppings, too many variations to explain, I’ll just say, anchovies are a must. Sent from my iPhone using Tapatalk

Guessing you don't mean prostate-specific antigen.

It's more of a formula than a recipe, and it depends on temperature. That's one of the key lessons of sourdough: the role of time and temperature. Understanding these is key. And why I own a Brod & Taylor folding proofer to help stabilize the proofing temp and make time more predictable. But above all else, learn to read your starter (is it young, peak, "mature"?) and your dough. Enough lecture. Here is my NY Style Sourdough Pizza formula for proofing at 70 degrees F: And the same formula for proofing at 65 degrees F: The procedure is to combine the flour (I use HIGH protein flour -- preferring All Trumps unbromated for pizza), malt, and sugar in the bowl of my stand mixer, then add the starter and water (ice water). Use the dough hook to bring it all together until it cleans the dough off the sides. Let it rest for 20 minutes. Add the salt and knead with the dough hook for one more minute. Add the oil and knead for another 5 minutes until silky smooth. Divide the dough, ball it up, put in oiled containers and hold at the appointed temp for 20-24 hours. Your dough will tell you when it is ready to roll. Just in case baker's % is confusing, here is the 70F formula converted for two 13" pizzas:

Looks delicious Aussie! Hey I got a knuckle sandwich once LOL

Off camping for a week today.... Actually Glamping at Fingal Heads. By the time I return, the new KK ship should be pulling into dock. Pulled these out of the oven this morning while organising the final packing. Left to right. Purple Crack Sourdough, Banana Bread, Chocolate Brownies.

Thank you everyone for your feedback. In the end I may end up keeping it. Logistically it will be a nightmare to get it where I need it but it's a maybe.

Nice KK someone will be getting a great deal good luck selling

I apologize -- "ready to roll" is a euphemism for "ready to proceed". I did NOT mean that you should roll out your dough. Do NOT roll out your dough. I repeat: DO NOT ROLL OUT YOUR DOUGH. PSA for the day.

My answer: NO. Pizza is NOT bread. I use the same starter, but different techniques and formulas for pizza. I repeat. Pizza is NOT bread. Regarding bread technique, someone asked me for tips on Amazing Ribs recently -- apparently they were hungry after seeing my bread pics. I pointed them here: http://www.breadwerx.com/champlain-sourdough-recipe-video/ @Basher is correct that proper dough handling is a BIG part of it, and Trevor J. Wilson is amongst the greatest prophets on dough handling technique. What's great about the linked formula is that it isn't particularly high hydration, thus making it an easy to handle dough with great, open crumb and flavour. Once you master this, the basic techniques are easily adaptable to higher percentages of whole grains, hydrations, etc.

Just need to source it. Will talk to my local butcher or check Porter Road.

A whole clod is an ambitious cook. Perfect for a bucket list. Good Luck .

Give it a go mate Sent from my SM-T835 using Tapatalk

I fell in love with pork knuckle in Germany back in the early 80s. I've never tried to make it.

Looks like the side plates never got used great buy for someone over there . Craig list is the same as our Gumtree half the buyers are tyer kickers .wanting to offer you bugger all or come back at a later date and steal it lol. Post it on the Guru or your local Q sites Sent from my SM-T835 using Tapatalk

That's funny Bruce love it I find they don't taste the best maybe once is enough.lol Sent from my SM-T835 using Tapatalk

Hey @Tyrus, certainly no need to apologise. It was good to see just how much food you managed to push out for your guests. Sounded great. I looked up the video of Steve Raichlen cooking a whole shoulder clod and it looks like he was cooking on something similar to a Traegar. I think that sounds like a really interesting cook and I am looking forward to seeing you try it, I am pretty sure your grill is ideal for that cook. You have reminded me that I am almost completely out of Dairy cow. I have one thick steak that I am saving for the inauguration of the Argentinian grill. I must chase my supplier as my "bucket list" purchase is a hind quarter of cow and he has not updated me in weeks. Other people must have discovered how good that meat is and he is busy keeping them happy. Harumph.

It would probably be shorter but definitely not as fun/interesting.

Oh, sorry. Read it too fast. Yah I do and possibly you would do it first before me since the new grill of yours is perfect for it. However, I may have to travel or call around and find a farmer for the piece of meat which is a "whole shoulder clod". This piece is approx 40lbs and was cooked by Steve Raichlen on an Argentinian grill. I haven't found the meat, although I have inquired and alas, I don't have the grill. But I do have a 30in x 30in refractory lined fire pit that I could rig a level of grates to and finish that cook. So that may be next. I guess a bucket list is something you think of as dreams yet achieved, maybe something beyond reach but you know you can get there with ambition and motivation. Just looking to improve Tekebo, stay on course and once in a while stumble off the path and venture into the wild.

We should ask you Charles do you ever cook inside? Instead of listing the Outside Cook’s you should list all the cooks from inside I bet the inside list will be a lot shorter LOL

Glad you saw that. Or maybe, "you want to know if I'm moral enough to join the army, burn women, kids, house's and villages after bein' a litterbug." But yah, it sorta fit.

Aussie, dinner is looking super tasty.

I always suggest putting an ad on Craig's List.. Best way to sell KK grills if you don't have the original shipping crate.

I wanted to try Syzygies' idea of using the double bottom pan under the pizza stone, so here goes- I just set this whole arrangement on top of the main grate. Add a little fresh basil from the garden. First slice of three. I'd do this again but next time I'd be a little more patient and wait for the KK to get to 500 F. This time the stone was 465F. Crust seemed to be a little more chewy than normal and I could have cooked the whole pizza for another minute but it really was very tasty as is. A shot of the crust from my phone.

Pretty much chocolate and sugar Tyrus. and eggs, milk, butter flour. Here is big bro sourdough.

Where is it located? I'm not interested but that information might help someone else make a decision.

Love that colour, good luck with your sale.

I love this show about a chef who tries to live a sustainable life swapping his home grown food with neighbours and the extended community. It's set up by Hugh in the original River Cottage from the UK.- Another great series. Not sure I've ever seen pork cooked like he does in this episode. Is this a common method in the US?

Yes it is a shame alimac23, great tv while it lasted. This is probably a better introduction episode if you haven't seen the show before.