I just ordered this, did I frick up? Going for Neapolitan

I just ordered this, did I frick up? Going for Neapolitan

POSIWID: The Purpose Of A System Is What It Does Shirt $21.68

Tip Your Landlord Shirt $21.68

POSIWID: The Purpose Of A System Is What It Does Shirt $21.68

  1. 2 weeks ago
    Anonymous

    we hate italian pizza, only american is good, we hate all foreign foods, stop being a third world cuck, liberal troony frick

    • 2 weeks ago
      Anonymous

      Do not respond again, flith.

    • 2 weeks ago
      Anonymous

      yeah but you still need to go up to 600+ degrees to make ny style. i wish i could get one of these op it would change my life dramatically but i live in an apartment

      • 2 weeks ago
        Anonymous

        only if you also do all the other homosexual little idiosyncrasies that go along with a fire oven
        like buying 00 flour for 10x the price and use watery "sauce" which isn't actually sauce at all it's just a smushed tomato and you can't use grated cheese like a rational person because...

        • 2 weeks ago
          Anonymous

          00 flour is literally just our equivalent of Bread Flour, you just crush san Marzano's (some people cook them down), you can use grated mozz or fresh, just need to dehydrate the fresh slightly.

          Its not hard moron.

          • 2 weeks ago
            Anonymous

            >equivalent of Bread Flour
            no not even close, its not even made from the same type of wheat and its milled finer

            • 2 weeks ago
              Anonymous

              why the frick is this shit so expensive its like theres a conspiracy from big pizza to make it impossible for people to make their own pizza at home. its like every single step is behind a pay wall and you have to learn forbidden knowledge just to make the simplest food on earth

              • 2 weeks ago
                Anonymous

                Ive made great pizza with AP flour and bread flour. Its really not a big deal. The bigger deal is using a good Poolish.

              • 2 weeks ago
                Anonymous

                3 day rested sour dough pizza is superb if you don't mind the fuss.

                I've tried working the very high hydration doughs, but I'm too much of a bakelet to not frick them up. :[

              • 2 weeks ago
                Anonymous

                Do you have a good go to recipe for Neapolitan style pizza? I have been using a basic Poolish recipe from Vito

              • 2 weeks ago
                Anonymous

                https://ansonmills.com/recipes/699

                I wasn't able to pull this off to completion because my pizza skills are lacking. The dough stuck to the peel... The cooked parts of the za were awesome. They have a recipe thst doesn't use starter as well.

              • 2 weeks ago
                Anonymous

                dough made with only 00 flour, salt, water and yeast
                canned san Marzano's whole tomatoes (smush them with your hand)
                fresh mozzarella homemade with buffalo milk (its easier then it sound and only takes 20min)
                fresh basil leaves and some first cold pressed EVOO

              • 2 weeks ago
                Anonymous

                they're gatekeeping pizza because its all they have

            • 2 weeks ago
              Anonymous

              00 protein is the same as bread flour. It is milled finer to absorb water more easily and has less “ash” or mineral content— dirt and other bullshit.

              The heat of the oven cooks the sauce

              It absolutely does. Pizza sauce should not be cooked.

              • 2 weeks ago
                Anonymous

                >Pizza sauce should not be cooked.
                that's not a sauce then, it's tomato juice

              • 2 weeks ago
                Anonymous

                Are you moronic? It cooks in the oven at fricking 800 degrees

              • 2 weeks ago
                Anonymous

                its heated in the oven but its not cooked down into a sauce

              • 2 weeks ago
                Anonymous

                you are a dumb homosexual. sauses can absolutely be raw. guacamole is made entirely of raw ingedients. are you gonna tell me that guac isn't a sause?

          • 2 weeks ago
            Anonymous

            >just crush san Marzano's
            that sucks and i won't capitulate on this, its not tomato sauce its tomato water and you can barely put any on or else it will sog out the crust

            • 2 weeks ago
              Anonymous

              That's fine, you have every right to be moronic.

              Also, if its not thick enough for your liking.... reduce the sauce dummy.

              • 2 weeks ago
                Anonymous

                >reduce the sauce dummy.
                no no thats not allowed
                i has to be grow in the Campania region of Italy and hand picked at sunrise and kept at exactly at 21c to preserve flavor

            • 2 weeks ago
              Anonymous

              The heat of the oven cooks the sauce

              • 2 weeks ago
                Anonymous

                unironically the extreme heat probably does rapidly evaporate the water in the sauce

        • 2 weeks ago
          Anonymous

          It won't work as well as some of the other options, did you look at reviews of it before you got it?

          00 flour isnt 10x the price, it's like double the price of normal flour, I would know I get 55 lbs bags of it.

          Do you have a good go to recipe for Neapolitan style pizza? I have been using a basic Poolish recipe from Vito

          Just use calbal dough calculator.

          • 2 weeks ago
            Anonymous

            yea well no shit you get a huge break on price when buying a whole sack of it.
            But when you try to buy a 5lbs bag like a normal person you get raped because they don't even sell a 5lbs bags but israeliteed 3lbs bags

            • 2 weeks ago
              Anonymous

              >KA
              That's your mistake, ka 00 is absolutely garbage, it's not even the right type of wheat.

              • 2 weeks ago
                Anonymous

                It really doesn't matter

              • 2 weeks ago
                Anonymous

                Protein content does matter though, which is why wheat type makes a difference

  2. 2 weeks ago
    Anonymous

    We have spoken

    • 2 weeks ago
      Anonymous
      • 2 weeks ago
        Anonymous

        lol did you watch this guy drunk fake cry about losing his show? it's hilarious

        • 2 weeks ago
          Anonymous

          It is a stunt, the feds can't just seize a shot lol thats not a thing

  3. 2 weeks ago
    Anonymous

    fire cooked pizza is better than oven baked imo

  4. 2 weeks ago
    Anonymous

    Yes. A poor craftsmen blames his tools.

    • 2 weeks ago
      Anonymous

      you need it. the dough has to get hot enough to basically explode. all those mini air pockets and air bubbles are basically just miniature explosions. good luck getting your dough to form miniature explosions in a home oven, craftsman

    • 2 weeks ago
      Anonymous

      Lol and what do you want me to do. How can I improve on my current $100 oven?

      • 2 weeks ago
        Anonymous

        put an emergency blanket around it

        • 2 weeks ago
          Anonymous

          y?

          • 2 weeks ago
            Anonymous

            they reflect heat. you could also put mirrors around it I guess. same way you can cook with the sun by reflecting its light. Just don't melt the aluminum by heating it to 1200 degrees

Your email address will not be published. Required fields are marked *