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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

sfdrew28

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sfdrew28 last won the day on September 21 2018

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  1. I used cooked sauce like you suggested. Big difference. Thanks for the tips. Sent from my iPhone using Tapatalk
  2. 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
  3. 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
  4. I haven’t had the issues. That book upped my game to the next level. I use the stone and not a steel so that may be difference. The steel will burn the bottoms at higher temps than 500. I love the ny pizza dough recipe. I also have used the 24 hour and the 48 to 72 hour. I use OO flour for the last two and get the stone to about 600-650 and it takes about six minutes. For the NY pizza dough I use bread flour and keep the stone in the 500-550 range. The pizzas take about 7-9 minutes. Sent from my iPhone using Tapatalk
  5. I love Buck! Sent from my iPhone using Tapatalk
  6. And here it is....[emoji23]the pizza crust stuck to the holes(which I now see in the reviews). The crust tasted well as did the pizza. Next time more dough and the no hole Lloyd pan. Also...I drained my chopped tomatoes yet there was still a ton of liquid. Hmmm Sent from my iPhone using Tapatalk
  7. Have it on the cooker now. I don’t have high confidence that it’ll come out well but I’ll know soon enough. I followed the dough recipe using bakers measurements and proofed two hours. The dough quantity seemed light to cover the 12”pan. It was too thin in some areas. The holes in the pan suck too. I had dough poking through the bottom of the pan! I ended up putting parchment paper between the pan and stone. Will be returning that item [emoji51] Photos soon. Sent from my iPhone using Tapatalk
  8. Got my pan. I ordered Lloyd’s through amazon. Mine has the holes in the bottom. Thought I’d give it a try as it was almost $20 cheaper due to free shipping. Reviewed website and I’ll probably give it a go Sunday. I’ll keep you posted. Sent from my iPhone using Tapatalk
  9. Thank you ck for all the info. I saw several different depths on the pans and stacking/nesting. Any recommendations? 12” will be fine for us one diameter. [emoji51]. MCS lives strong. [emoji51] Sent from my iPhone using Tapatalk
  10. Ck-a few questions. I’m a former NYer so I prefer my crispy thin crust most of the time but this is a nice change. The dough only takes two hours before it’s ready to go? It’s not a longer fermentation of 24-48 hours I would usually do? The Lloyd pan seems interesting. My only concern is the nonstick part of the pan. Is it safe at higher temps? Is Chicago pizza usually cooked at 400? Lastly, what size pan would you recommend? Thanks! Drew Sent from my iPhone using Tapatalk
  11. @pequod. Is there enough moisture in the KK to just put this type of loaf on the baking stone or would I need to still use the Dutch oven like I did today indoors? Sent from my iPhone using Tapatalk
  12. Just finished my first attempt ever at baking bread. Followed Tartine’s country loaf recipe. Very happy with first results. Sent from my iPhone using Tapatalk
  13. Beautiful to me Mackenzie. I’m going to attempt my first loaf of bread ever hopefully this week. Going for a country loaf by following the Tartine book. Have my starter on day three right now. I didn’t realize the Tartine bakery is only twenty minutes from where I live. Also the Pizza Bible author is about thirty minutes from me. I’ve eaten slices from his restaurant often. Sent from my iPhone using Tapatalk
  14. I think that’s true with all coffees. I’ve had discussions on this with several people. Sent from my iPhone using Tapatalk
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