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sfdrew28

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Posts posted by sfdrew28

  1. Pizza Steel Experiment

    in Techniques

    Posted

    What is your dough recipe? When shooting for higher temps (higher heat transfer rates), add-ins that promote browning need to be removed from your dough: oil, sugar, malt. Note that most flours produced in the US have added malt. A basic dough needs only flour, water, salt, yeast. A superior dough replaces commercial yeast with sourdough (IMO).


    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.


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  3. Pizza Steel Experiment

    in Techniques

    Posted

    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?


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  5. Fogo compliment to KK grills!

    in KK Publicity

    Posted

    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!


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  6. Half Grate

    in KK Features & Accessories

    Posted

    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.

     

     

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  16. Pizza steal/elements of pizza conversion for KK?

    in KK Cooking

    Posted

    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.



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  19. Chicago Deep Dish - spur of the moment decision

    in KK Cooking

    Posted

    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

    Photos soon.



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    • Sad 1

  22. Chicago Deep Dish - spur of the moment decision

    in KK Cooking

    Posted

    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


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