ckreef

It hasn't rained at Reef's Bistro in literally 9 or 10 weeks. So dry lately I've been a little scared to fire up the Nuke Delta grill. But the rain was coming. Had a KK coming up to temp and me and Mrs skreef were in the house playing a little pool. Then the rain came We were so excited about the rain we ran out onto the front porch yelling and screaming in joy!!! If I have to explain further you wouldn't understand - but GA farmers understand.

The book did give a few extra instructions for going 100% natural. Mainly about super charging your starter and a counter rise before the refrigeration. I followed the book precisely. This was what I would consider my first successful 100% naturally levened pizza dough. I should have cooked it at a slightly lower temperature since that pan is so huge but all in all a success. Pan is too big to fit in my 19" KK so WFO is my only choice.

Wanted to try out my new 12 x 16 Sicilian pan from Lloyd Pans. This is a Sourdough Supreme Pizza that was naturally levened (no IDY only starter)

Here is my new 12 x 16 Sicilian pan from Lloyd Pans. Including a really nice aluminum stacking cover. I also ordered a stacking cover for my 10 x 14 Detroit pan (sitting on top). I consider Lloyd Pans the very best pans for deep dish and pan pizzas.

Edited title to reflect the sold status.

Me and Mrs skreef drink hot tea anytime we do Chinese or Japanese food. Sounds delicious.

Kewl DIY project. I actually have a use for this type of setup if I can come up with a old smaller monitor.

Never done a Flank Steak burger before. Looks tasty. What's that light brown sauce? Dare I ask - peanut butter burger?

I'll never admit to it. That's my story and I'm sticking to it. BTW they do sell a pan version - eeeekkk did I actually say that..........

I think he needs to go for a ride in a circular file before he corrupts your mind and soul. Don't go to the dark side.

It's a pretty deep hole. I've been in it for a while now. I'm really excited to try and perfect a 100% levened Sourdough version.

Ha you cheated - LOL Alrighty I followed the white dough with instant yeast recipe to the T. Followed his dimpleing technique and all. I even made his crushed tomato sauce following the exact recipe. I will say this turned out to be a great pan pizza. I believe the stretch and fold, the rise regiment, and the dimpleing techniques made a difference compared to other pan pizza attempts in the past. Next weekend I'm going to follow his 100% Sourdough levening recipe and techniques and see where that takes me. The pictures say it all. Two personal pan versions a pineapple and feta cheese, and a ham, pineapple, and feta cheese. The big one was a sausage and Jalapeño. Dough was initially par-baked. A very light, airy, soft texture - pan pizza heaven. For a bonus round I made a Ranier Cherry Crumble for desert.

Skip the pan. A pile of burning lump in the hole will do the trick. You have Grill Grates, that's the hard part.

That would definitely work. Even a Dollar General should have a small Weber clone. We'll be waiting to see you master the cheap crappy grill

Go buy a cheap crappy grill and bag of RO from Walmart. Leave it for the next guy. I used to be the king of cheap crappy grills from Walmart. Easy score this setup for a good bit under $100.

Pizza is fighting words no matter where you are - LOL

His dough techniques are defiantly more in line with what I've found works best. I will start with his basic instant yest bread flour dough. I'll follow his techniques to the T and see what happens. I also liked his thoughts about super charging a starter and extended rise times when using a starter as the only levening agent. Also the trick about adding sugar to get a more sour taste. We'll try all this too.

I appreciate the sentiment. Any pizza dough recipe I've posted started somewhere. I tweaked it and tweaked it for months until my family finally cried "uncle". We didn't eat pizza for months after that. It all started with attempting to recreate a Sicilian pan pizza I had as a teenager. I never really succeeded but came close. I also vearded off that course a few times. I'm going back to my original goal of the best Sicilian pan I've ever had from back when I was a teenager. We'll see if I get any closer.

My thoughts on different pizza books..... I'm guessing you could learn a little something from every book but you really need to take most of the book with a small grain of salt..... Cross reference and cross reference some more.

I'll be buried right next to you

Eat healthy, die anyway. Bad attitude but it's the truth.

My first go round will be King Arthur bread flour with instant dry yest as he suggests. Second go around will be sour dough starter. I have about a 1 year starter. Yea this book has nothing to do with Chicago Deep Dish Pizzas.

There are definitely some funky recipes in the book but......... The way he mixes, proofs, and stretches the dough along with his reasoning behind that makes sense to me. For years I've been trying to recreate a pan pizza I used to get when I was a teenager. I've come close but haven't hit the mark yet. I hope this book gets me even closer.

Saw this on Instagram and grabbed it from Amazon Prime for less than $20. I've read the important parts and it's a good read if your goal is to make the Perfect Pan Pizza. He has some interesting dough ideas and techniques. He not only explains the how but also the why. Will be giving some of this a try next weekend.

Great looking KK, great location.