sfdrew28
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Posts
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About sfdrew28
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Senior Member
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I follow Ken Forkish recipes from his book. It was 00 imported from Italy, instant dried yeast, water, and salt. Not sure why it happens as it occurred twice out of last four cooks. Yesterday I cleaned my stone with baking soda to get any leftover char off. I’ll see what happens next time. Sent from my iPhone using Tapatalk
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Oh my...you just gave me dinner ideas for tomorrow. Haven’t made a calzone in years. Thanks! Sent from my iPhone using Tapatalk
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Interesting. I’ve been using the stone on the highest rack. I’ve lately been experimenting with a heat soaked stone around 650 and using 00 flour. I was shocked to have my last pizza bottom burn after two minutes. Anyone here have an idea why my 00 flour crust would burn so quickly? Sent from my iPhone using Tapatalk
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Hope you get some good news in this scary time. Sent from my iPhone using Tapatalk
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Great company to work with too. I buy the Super premium and one of the 17# bags was a bit broken up. I mentioned I need to order two but could they help me out on one of them. They immediately sent me a 35# bag on them no questions asked. Class act! Sent from my iPhone using Tapatalk
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Good point Paul. The lower grate doesn’t clear the upper grate when trying to open fully whether there is an item on the lower grate or not. Actually, a small side opening grate opposite the half grate side would work better. Sent from my iPhone using Tapatalk
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I placed a pallet share with someone. I apologize as I had several people contact me regarding a share and couldn’t remember everyone. I hope I didn’t mess you up. Sent from my iPhone using Tapatalk
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A pallet is only 30 boxes? Sent from my iPhone using Tapatalk
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I plugged in the numbers on the link Dennis provided to order. Is there another way to have it shipped that’s not listed? Sent from my iPhone using Tapatalk
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How many boxes on a pallet? I’m in Pacifica and was thinking of a whole pallet but may be interested in a split. I see it’s $33 a box and for 20 boxes it was over $1k with shipping. If we all order more together does it get cheaper? Drew Sent from my iPhone using Tapatalk
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Authentic Chicago Deep Dish...in Excruciating Detail
sfdrew28 replied to Pequod's topic in KK Cooking
I recently did another attempt at deep dish. I mostly followed real deep dish and used about 15% more dough so it fit properly in the lloyds 12” pan. I used all corn oil this time. It came right out of the pan and the crust had a great flaky consistency. Sent from my iPhone using Tapatalk -
I just went straight to the 32”. I cook for 2-4 most of the time but I’ve cooked for thirty plus several times in the last year and it was well worth having the extra space. Sent from my iPhone using Tapatalk
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I used cooked sauce like you suggested. Big difference. Thanks for the tips. Sent from my iPhone using Tapatalk
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Okay...attempt number two with The pan with no holes. It went really smooth. I had to cover the pizza with foil at twenty minute mark as my grill went up towards 500. Other than that no issues. Came right out of pan and outside had a nice crunch to it. Sent from my iPhone using Tapatalk
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Nice cook! @shuley. The butchers will usually break the hip bone back or cut a tendon (not sure which but my butcher mentioned it to me)there so the legs can come forward. Sent from my iPhone using Tapatalk
