sfdrew28
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Everything posted by sfdrew28
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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
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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
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I love Buck! Sent from my iPhone using Tapatalk
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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
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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
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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
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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
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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
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CoConut Shell Charcoal - Light in the tunnel...
sfdrew28 replied to DennisLinkletter's topic in KK Announcements
Great news! Sent from my iPhone using Tapatalk -
@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
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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
