New Membership Levels

[mirassou]

Re: New Membership Levels

Very nice!

[deejayoh]

Re: New Membership Levels

Hmmm. I was supposed to get a t-shirt. Never came. The reward is the forum itself, i suppose.

[Greenman]

Re: New Membership Levels

Do these rewards apply outside the US?

[Laurentius]

Re: New Membership Levels

No, but you can give them to a friend stateside, as some of us did.

[Greenman]

Re: New Membership Levels

Be happy to do that. Anyone who can tell me how to do it can have it.

[kbartman]

Re: New Membership Levels

Ok,
5 pack of Calputo flour is here, thanks FB, we will enjoy.
Anyone have a good pizza dough recipe. This is meet the parents weekend for us, our oldest daughter is excited, need a good one.

[mirassou]

Re: New Membership Levels

I use an Ozeri touch pro scale from amazon. Others may have different recipes, but this works for me. 636g caputo Tipo 00, 413g water, 13-16g salt, 4g yeast.

I mix in a Kitchenaid mixer with a dough hook a drizzle a little olive oil on the dough. Mixing time is 8-12 min., Slow first, then the next notch higher.

I either let it sit out for 4plus hours, or proof it in the frig afterward for up to a week, the. Take out and let sit for 1 plus hrs. Scoop out onto floured surface, flour it and divide by 4 by weight. Use flour liberally as it will absorb what it wants.

Look up the many ways to stretch the dough, but don't roll it and use flour to handle it.

I start firing the oven and do the stretching several times when I come back in, as I find that letting it rest for awhile will allow me to stretch it further.

Have fun!

[kbartman]

Re: New Membership Levels

Thanks Mirassou,
I guess I need to buy a scale. Do you have approximants in volume?

[mirassou]

Re: New Membership Levels

Hi KB,
These are pretty close:

636g is 22.4 oz
413g is about 15 oz
13g is a little over 2 tsp
4g is 3/4 tsp

Thanks,
Paul

[almondsurf]

Re: New Membership Levels

Hello all, I'm new to the forum. I have been looking at it for about 6 months and just decided to join in. I have yet to build my oven but am in the planning process. I'm pretty sure it wont be as nice as many I see on this site, but none the less, I'm happy to see so many other pizza lovers out there.

[UtahBeehiver]

Re: New Membership Levels

Almond,

Welcome, I think you should post on a different thread if you need more info. This thread is about membership levels. Maybe "Introductions" would be better. In any event, here is a link to some of the better documented builds.

http://www.fornobravo.com/forum/f2/n...tml#post105517

BTW where in Utah?

[almondsurf]

Re: New Membership Levels

BTW where in Utah?

Hi UtahBeehiver,

I live in St. George. I have looked over most of those referenced links in the past (nice of 'Lburou' to have put those links together). It's got me quite excited. I tried to start a new thread with a few questions under "Getting Started" but for some reason it hasn't shown up. Maybe it will in the next few days?

What about you... where in utah?

[UtahBeehiver]

Re: New Membership Levels

I am in SLC, I was just in St. George last week when you had those serious rain storms and floods. I travel there periodically for work.

[MeBeMarc3]

Re: New Membership Levels

And how might I post a question? Thanks for the help. I'm a fairly quick learner so hopefully this will be my last dumb question.

[JRPizza]

Just curious how often membership levels are updated. Only asking as some things are still broken with the new site and I thought if there was an auto update based on number of posts it might not be turned back on.