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FranC · May 27, 2025

Goodnight, Atty and dale.

FranC · May 27, 2025

Goodnight folks

Sweet dreams.

FranC · May 27, 2025

misswish1 said:
Heavy storm rolling, shutting down soon. At least it's down to 98*.

Stay safe.

misswish1 · May 27, 2025

Heavy storm rolling, shutting down soon. At least it's down to 98*.

FranC · May 27, 2025

Waving Hi to you great folks from my iPad.

FranC · May 26, 2025

Headed to my iPad and tv.

FranC · May 26, 2025

Our weather for tomorrow says 79 and sunny.

hittman · May 26, 2025

We’re in the low 60’s and more rain. I did get the lawn mowed earlier since the forecast is for rain every day until Friday.

chanelvaps · May 26, 2025

My shiny equipment gets few and far between since I am stuck on the Oxbar disposables and have lost the desire to fidget or do DIY. Thought I would post a picture anyway. This is the Voopoo Drag X2. Bought based on Hitt's review. Color is Silver with colorful white, also bought because of Hitt's review.
Of course I got extra pods and coils.

FranC · May 26, 2025

Birthday party on the deck today. Temp was 70.

FranC · May 26, 2025

Birthday party is done. Dd ended up doing the cooking. It was kebobs, Choice of beef or chciken. They were good. Temp held 70 so party was on the deck. Still sunny out. 69 now.

Daniel Forsyth · May 26, 2025

Good Morning Shiny People :wub:

hittman · May 26, 2025

I decided to go ahead and fill a tank with my three flavor pineapple cupcake mix. It’s really pretty good for a one day steep. I’ll see how it is once the cream settles in more.

gloopdegurp · May 26, 2025

Zazie said:
That crust looks really good. What's your dough recipe?

This batch was (baker's %),

100% High-Gluten flour (Bova)
61% water
1.5% salt
1% oil
0.58% active dry yeast

72 hour cold ferment
3+ hours room temp before bake

I usually use instant yeast but didn't have any so used a packet of the active, so that's why the percentage there might seem odd.
I typically used to use from 0.25 - 0.5 of the instant.

Bread flour or highest protein content you can find would be okay.
(NOT Vital Wheat Gluten.)

My understanding is using the high-gluten flour helps achieve the crackly/crisp outside and chewy inside result.
Many pizzerias use it for New York style dough.

If you aren't familiar with baker's percentage I could figure out numbers if you need them.

jdrewry · May 26, 2025

FlamingoTutu said:

Stress relief....

Zazie · May 26, 2025

englishmick said:
Guess the answer is to use a plaster on any breaks in the skin.

Or gloves.

Zazie · May 26, 2025

gloopdegurp said:
I'll be eating pizza for a while - made two pies today,
View attachment 1028415 View attachment 1028416
View attachment 1028417

That crust looks really good. What's your dough recipe?

hittman · May 26, 2025

gloopdegurp said:
Ours is a lower end GE electric. It goes up to 550°F.
I do use baking tiles which are the same material as most pizza stones.
View attachment 1028428I have a couple of stones as well but can make a little bit bigger pizza with the tiles.
I set it to 510° for yesterday's bake and the bottoms came out well,
View attachment 1028427
I didn't time the bakes because this oven takes longer to achieve similar results to the old one. (not just with pizza)
My early tries had trouble getting a good brown on the bottom so I gave up timing them and just go by visual progress.

I have been having better results with all my baking more recently so maybe the heating elements needed to break in - not sure if that is a thing but it's all I can come up with.

Our old cheap builders grade stove did fine. The one we have now is a convection type. It has a regular bake option on the bottom oven but it doesn’t crisp any better. I saw that cuisanart and solo have some pizza ovens on the market but I don’t need another small appliance to store. My pellet grill actually cooks pizza fairly well.

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