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Author Message
  Topic: Cracker crust, crunchy...
MKevenson

Replies: 1
Views: 3223

PostForum: Dough Problems   Posted: Thu Jun 13, 2013 7:56 pm   Subject: Cracker crust, crunchy...
Randy, it sounds to me like you kneaded the dough toooo long. The gluten overdeveloped. I useCaputo 00 Pizzeria flour alone and in combo with KABF. The dough is tender and pliable after kneading. I su ...
  Topic: real Neapolitan pizza (italian Pizza maker) dough and cook
MKevenson

Replies: 1
Views: 2226

PostForum: Your favorite dough secrets   Posted: Sat Feb 09, 2013 12:01 am   Subject: you cooked it How Fast?
Nice video. It takes me a little less than 3 min at 625-650F to bake a 13" pie with 61% hydration, using a 2 Stone. What is your secret on such a fast bake time at 400F?

Mark
  Topic: Pizza the Movie Delivers!
MKevenson

Replies: 1
Views: 2655

PostForum: Pizza Articles   Posted: Tue Jul 17, 2012 11:41 pm   Subject: Pizza the Movie Delivers!
Can't wait for my copy to arrive!!!!!!

Mark
  Topic: Making Pizza in the Big Green Egg
MKevenson

Replies: 1
Views: 1602

PostForum: Comments   Posted: Tue Jul 17, 2012 11:39 pm   Subject: Making Pizza in the Big Green Egg
Jason, I used my Weber kettle 22 last week. Had a tough time getting temps high with Kingsford briquets. Will use Lazzari lump next. Should get a hotter fire. I had raised the stone on a couple fire b ...
  Topic: My video
MKevenson

Replies: 1
Views: 1992

PostForum: Show Off Your Pizza Pics...   Posted: Tue Jul 17, 2012 11:33 pm   Subject: My video
Scott, enjoyed your pizza video. Looks good enough to eat!!!!!

Mark
  Topic: Is my dough too wet or too dry?
MKevenson

Replies: 2
Views: 2069

PostForum: Dough Problems   Posted: Tue Jul 17, 2012 3:52 am   Subject: Is my dough too wet or too dry?
Albert, thanks for the reply. Interesting to me that your recipe for pizza dough uses less liquid/flour ratio than that used in the video. How do I know his ratio? It is a wetter dough after mixing. K ...
  Topic: Is my dough too wet or too dry?
MKevenson

Replies: 2
Views: 2069

PostForum: Dough Problems   Posted: Tue Jul 10, 2012 6:44 pm   Subject: Is my dough too wet or too dry?
I have watched a ton of videos about making pizza dough. It seems that all have one thing in common, the dough consitancy after streching, thowing etc is prety pliable and does not tare easily. My dou ...
  Topic: Using a Webber kettle for pizza oven,suggestions welcome
MKevenson

Replies: 2
Views: 2057

PostForum: Wood Fired Ovens   Posted: Mon Jul 09, 2012 12:52 am   Subject: pics of cook
here is the kettle set up:

http://i209.photobucket.com/albums/bb212/mkevenson/pizza%20on%20weber%20%201/pizzaontheweber002.jpg

http://i209.photobucket.com/albums/bb212/mkevenson/pizza%20on%20web ...
  Topic: Pizza Dough Rising, Half Cooked Pizza and Sauce!
MKevenson

Replies: 1
Views: 1742

PostForum: Questions   Posted: Sun Jul 08, 2012 7:57 pm   Subject: Pizza Dough Rising, Half Cooked Pizza and Sauce!
I am new here, sorry for the late reply.
I use San Marzano canned tomatoes, I sauté onion and garlic with a carrot in EVOO. The carrot adds sweetness.
I put the tomatoes in a bowl and crush with my ...
  Topic: Using a Webber kettle for pizza oven,suggestions welcome
MKevenson

Replies: 2
Views: 2057

PostForum: Wood Fired Ovens   Posted: Sun Jul 08, 2012 4:02 pm   Subject: Using a Webber kettle for pizza oven,suggestions welcome
I purchased a RedSky pizza stone for use in my Webber kettle 22" seen here:

http://www.redskygrilling.com/

I have also done some research on the web site BBQ Bretheran, regarding use of thi ...
  Topic: Yeast amount when using 1/2 Alberta's basic pizza dough?
MKevenson

Replies: 0
Views: 1792

PostForum: Pizza Recipes   Posted: Sun Jul 08, 2012 3:34 pm   Subject: Yeast amount when using 1/2 Alberta's basic pizza dough?
I cook for two,and being relatively new to dough making, ( this year) I am wondering if I use 1/2 of Albert's basic dough recipe should I cut the yeast,(which is 1-2 tsp for full recipe) or should I k ...
  Topic: Autolyse Your Dough
MKevenson

Replies: 6
Views: 5935

PostForum: Your favorite dough secrets   Posted: Sun Jul 08, 2012 3:18 pm   Subject: Autolyse Your Dough
I too have used this method for both bread and pizza dough for a while. I never knew what it was called but seems to work.

Mark
  Topic: Hello everybody!!!
MKevenson

Replies: 1
Views: 2051

PostForum: Introductions   Posted: Sat Jul 07, 2012 2:12 am   Subject: Hello everybody!!!
Welcome to the forum. I am also new here but frequent Jamie's forum as well. Wonder why no one responded to you?

Mark
  Topic: New member
MKevenson

Replies: 1
Views: 1959

PostForum: Introductions   Posted: Sat Jul 07, 2012 2:10 am   Subject: New member
Hello, been making pizza for a few months. Hope to improve with your help.

Mark
 
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