211 reputation
111
bio website properspective.com
location Minneapolis
age 30
visits member for 3 years, 5 months
seen yesterday

Photographer, tech head, and extreme sport enthusiast.

I'm an amateur who likes to shoot everything from portraits to landscapes. My favorite venues are half way up a 14k mountain, Ontario in Fall, and the Mediterranean at sunset.

I love talking technology, new equipment, and Canon lenses.

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1d
comment Will my results differ when using a sourdough starter vs poolish for pizza dough?
Bobby - I appreciate the comments. Crisper, lighted, and chewier all sound wonderful. I'll have to give the sourdough starter a try. If you are struggling with high heat, I highly recommend the baking steel. It is a game changer for home oven Neapolitan pizza.
Jan
12
comment Preparing Meats using Dry Rubs
@Jefromi - I believe what he is referring to is outside of "packaged spice blends", i.e. "Lawry's Seasoned Salt", "McCormick Grill Mates Montreal Steak Seasoning", "Old Bay", etc. He wants to know what base ingredients to make his own blend.
Jan
10
comment Red and blue Antimo Caputo 00 flour
The link to what stability means is dead.
Jan
10
comment Will my results differ when using a sourdough starter vs poolish for pizza dough?
Nothing in particular at the moment. I'm more interested in study of the craft(and eating). I picked up Tony Gemignani's "The Pizza Bible" and am experimenting and learning from that text. This question came out of reading that.
Jan
10
comment Will my results differ when using a sourdough starter vs poolish for pizza dough?
79% hydration? I wish my skills would allow! Also, everything always leads to Peter Reinhart! And finally, I've been using the cold ferment basis of that method, except also including a 1 day rise on the counter at first. Thanks I will read into this recipe more! I don't know why I keep reading about people using pre-ferments for Neapolitan... I want to start with the "traditional" and vary once I understand it.
Jan
9
awarded  Yearling
Jan
9
asked Will my results differ when using a sourdough starter vs poolish for pizza dough?
Jan
6
comment Why does my pizza dough stick to my peel?
! It's been awhile mate. Thanks for the tips! Mmm pizza.
Dec
25
awarded  Curious
Dec
25
comment How can I remove a stuck liquor decanter stopper?
Partial submersion in hot water was enough to free it. It worked! Thanks!
Dec
25
accepted How can I remove a stuck liquor decanter stopper?
Dec
25
comment Why does my pizza dough stick to my peel?
Thanks for the comments. I don't think that the EXO Peel is a good idea for me. I use a baking steel that is only a few inches away from my broiler and the oven is at 550. Not enough room to safely get my fingers in there. I'll have to try cornmeal and or semolina. Thanks!
Dec
24
asked Why does my pizza dough stick to my peel?
Dec
14
awarded  Citizen Patrol
Dec
6
comment What is the best flour to use for pizza dough?
The main issue I have with this question is that there simply is no best flour for all types of pizza. It depends on the specific type of pizza you are trying to make. For example Neapolitan pizza vs Chicago Deep Dish. It also depends on the oven you are using.
Dec
6
asked How can I remove a stuck liquor decanter stopper?
Nov
12
awarded  Critic
Nov
7
comment How can I produce a more soggy Neapolitan pizza crust?
Joe - I've been using the skillet/broiler method for about a year and just recently switched to the baking steel. So I am not discounting it without trying. Overall the baking steel is far superior to produce this style of pizza so far for me. The only overall characteristic I'm missing is the soggy center. The skillet had numerous other issues for me.
Nov
7
comment How can I produce a more soggy Neapolitan pizza crust?
Great answer thank you. Yes I have let it both cold ferment in the refrigerator for 3 days and also a different time on the counter for 1 day. This is why the recipe can get away with no kneading apparently. I like the ideas of a thicker crust in the center and also experimenting with 00 flour, both things I haven't yet tried with this recipe. I'll update after some attempts. Thanks!
Nov
7
comment How can I produce a more soggy Neapolitan pizza crust?
So you are suggesting the skillet method over the baking steel to gain a soft/soggy center to my crust? And the reasoning is because of the higher heat? My understanding is that the baking steel is even better than the cast iron at retaining heat and should perform even better(and it does in my tests). So I'm not sure what exactly you are proposing here that I'm not already doing.