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Breadhead

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    40
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  • Gender
    Male
  • Location:
    SoCal
  • Interests
    Bread, pizza, BBQ & Grilling
  • Grill
    Big Green Egg

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  1. This website is full of great pizza dough information... https://stellaculinary.com/cooking-videos/stella-bread/sb-016-how-to-make-neapolitan-pizza-dough
  2. In Italy they actually have a governmental department that is in charge of regulating and policing pizzeria’s that advertise Neapolitan pizza. The rules and regulations state that you must use only 00 grade flour. You must bake your pies at at least 800F. The type of tomato is regulated too. For those of you that own a Kamado and want to make authentic Neapolitan pizzas... you can buy Caputo 00 grade flour from Amazon. Getting the proper tomatoes can be a challenge. I bake Neapolitan pizza in my large Big Green Egg. I’ve bake over 100 Neapolitan pizza in my BGE and have figured out how to replicate the features of a brick oven in my dome. I fill the firebox full of lump. I start the lump in 4 different spots to speed up getting the dome up to 800°. I use a blower to get the heat up to 800° as quick as possible. I position my pizza stone up in the dome at the same level as thermometer is mounted in the dome. I completely remove the top vent and control the baking temperature with just my bottom vent. Not using your top vent increases the airflow plus... it allows you to see how your crust is cooking. If your dough is browning differently and needs to be rotated you can see that without having to open the dome to find out. Use parchment paper... even at 800°. It will not burn at those high temperatures if the paper doesn’t hang over the edge of your pizza stone. Using the parchment paper allows you to lift your dome and rotate your pie very quickly so you don’t lose to much of your cooking temperature. it only takes about 90 seconds to bake a Neapolitan pizza at 800°f.
  3. I bake my chicken wings in my large BGE at 450°. I bake them for 15 minutes and then open the dome and flip them over with tongs and then bake them another 10 minutes. That gives me crispy skin and then I put them in a mixing bowl and toss them in buffalo sauce using Franks hot sauce, butter and garlic.
  4. If... you have a Kamado cooker you don’t need a brick oven. Knowing exactly how to set up your Kamado to bake pizza at 450° to 900° is the trick. Its best to completely remove your top vent so you can see your crust browning while it bakes. That way you can open the dome to rotate your crust if it’s not browning evenly. Elevate your pizza stone up in the dome... where the temperature is hottest. Use an infrared thermometer to know when your pizza stone is hot enough to bake your pizza on. You can point the thermometer through your top vent if you remove your daisy wheel, so you don’t need to open the dome and lose the heat you’ve built up.
  5. If... you want to stretch and shape your pizza nice and round... try this. https://stellaculinary.com/cooking-videos/stella-bread/sb-017-how-to-hand-stretch-pizza-dough
  6. Stretching and shaping pizza dough... https://m.youtube.com/watch?v=FR2Teqs4qc4
  7. Try this... use 1/2 of the flour in your recipe then mix in an equal weight of water. Put in a tablespoon of your sourdough starter. Mix everything together, cover your mixing bowl and let it ferment overnight or about 16 hours. The next day mix in the other 1/2 of your flour and the weight of water that will give you the 60% hydration you want. Stir it together, cover it, and then let it autolypse for 30 minutes. 30 minutes later add your salt, sugar or oil... whatever your recipe calls for. Mix it all together to a shaggy mass and let it autolypse for 30 minutes. Because your hydration rate is so low you probably want to use slap and folds to develop the gluten and then shift to stretch and folds. Forkish likes to fold his dough but he usually makes much higher hydration bread dough. Finish your mixing process and either bake it after the final rise or put it in the fridge overnight to retard the fermentation. I go overnight if I planned ahead.
  8. If.... I want to check the IT of the meat I have in the Sous Vide bathtub I use a zip-lock freezer bag. I attach it using cloths pins to the top of the bathtub and when I want to check the IT of my meat I open the zip-lock and use my instant read thermometer... Thermapen. However... starting your cook 2/4/6/8/10 hours earlier than you want to serve it works well too.
  9. I have the original version which is the $99 item. The new $129 ventilated, stainless steel base plate version provides a better way to hold onto small lump charcoal pieces and small burning embers and makes clean-up of unused coals a breeze. I know the owner/inventor of the Slow N Sear... David Parrish. I'm pretty sure he has a patent on the SnS so I'm going to ask him what he intends to do about this patent infringement. I'll keep you posted.
  10. The Slow N Sear is an incredible game changer for Weber kettle owners! It turns your kettle into the best and most simple reverse sear cooker on the market. Plus it turns your kettle into a legitimate smoker. You can smoke big 3 pound ribs without adding any briquettes during the cook. Then you can also smoke pork butts or briskets with just one addition of charcoal after about 8 to 10 hours of cooking at 225°. It's the best accessory ever created for a Weber kettle for sure. Check it out at ABCBarbeque.com they have lots of videos to help you understand it. I just seared a Chateaubriand beef tenderloin on it last weekend. It's great for that.
  11. I have a 26" Weber kettle with the Slow N Sear accessory sitting right next to my BGE. The reverse sear for steaks is easier on the kettle.
  12. Grilled salmon with hollandaise sauce... served with fettuccine Alfredo and sous vide cooked asparagus. Served with a nice Chardonnay.
  13. Sous Vide Tri-Tip seared over my Weber charcoal starter... sautéed veggies and a baked potato.
  14. Sourdough bread baked in the large BGE...
  15. I bake lots of sourdough bread at 500° and I bake pizza fairly often between 650° and 900°. I've never had a problem with my ceramics at all.
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