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The picture makes it look thick. The edges puffed up nice, but the rest was still very thin and there was a good bit of pep and sausage. That was 200g of dough and a bit larger than. 10”
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3 pizza nights so far.
My family does not like the silky smooth soft dough... We have been more pleased with crust a bit on the chewy side and will be looking for recipes that lean that direction. So far the FB recipe with a bit of extra salt and yeast has yielded the best results with a 3 or 4 day cold ferment.
getting things finished up before the snow,,, err right on (my) schedule.
Pavers (color) from previous work are discontinued. The new ones are close enough after install that they will look great once weathered in a bit.
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The bigger issue was that due to cost cutting these expensive ass tech-bloc pavers are no longer tumbled.
Solution... I removed the mixing paddles in the Harbor Freight Mixer and tumbled them in batches.
I will post a video of a get a chance. Noisy, but effective.Comment
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That looks fantastic!Originally posted by BeanAnimal View Post3 pizza nights so far.
My family does not like the silky smooth soft dough... We have been more pleased with crust a bit on the chewy side and will be looking for recipes that lean that direction. So far the FB recipe with a bit of extra salt and yeast has yielded the best results with a 3 or 4 day cold ferment.
getting things finished up before the snow,,, err right on (my) schedule.
Pavers (color) from previous work are discontinued. The new ones are close enough after install that they will look great once weathered in a bit.
My 42" build: https://community.fornobravo.com/for...ld-new-zealand
My oven drawings: My oven drawings - Forno Bravo Forum: The Wood-Fired Oven CommunityComment
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Hey BeanAnimal your oven turned out great. Have you been using it a lot. I just ordered one of the kits from Ben. I can't wait for it to get here and get going on it. Thanks for the nice write up on its assembly.
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