stargazer4416

joined 1 year ago
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[–] stargazer4416 1 points 1 year ago (1 children)

I only experimented with adding wheat to my dough once, and then I only replaced 20% of my 00 flour. Since wheaty flour has a lot of 'sharp' elements of the grain, I read that it hindered the gluten to form tight networks. You already upped it to 40% so it seems, will try that as well.

[–] stargazer4416 2 points 1 year ago* (last edited 1 year ago)

I’ve put the pallet used to transport the oven on 2 metal scaffolding pieces, and then put some leftover concreteplex boards in between the oven and the pallet. I know placing the oven on wood wasn’t the smartest move, but it would only be for a little while, since i was going to weld a more stable setup. The steel got backordered though. I checked everytime before and after a pizza session to make sure the wood wasn’t on fire or deteriorated, and when i left the oven the night before the fire, the wood inside of the oven was reduced to some smoldering embers, while the construction underneath showed no signs of smoke or smoldering. Still not sure what happened during the night, maybe the wind picked up and ignited the concreteplex? The result however was quite clear…

The oven is now placed on a table where i placed a row of bricks, and between the bricks and the oven i’ve placed some kind of fireplace insulation board that’s water-resistant (and very cheap since it’s a leftover from a fireplace-installer.

[–] stargazer4416 3 points 1 year ago

I tried Ricotta a couple of times, never felt like it had added value personally. Maybe I'm doing it wrong. :-) Wrt pesto, i used to buy the little supermarket jars, but those tend to be very salty and/or overpowering. I now lightely drizzle fresh pesto (also bought) over my tomato base, which is kind of the sweet spot for me.

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