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Thank you paqman

theeggcellentchef
theeggcellentchef Posts: 138
in EggHead Forum
Shout out to @paqman for the recipe shared and guidance. Today I made my best pizza yet on the egg. For me day 5 was the sweet spot to form the pizzas. Great bubbling and easy to stretch. Thanks again!

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  • paqman
    paqman Posts: 4,923
    👍

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Tom_in_NC
    Tom_in_NC Posts: 29
    Great looking pies. I too have recently crossed over to the paqman pizza dark side lol, no going back now. I need to try what you mentioned there and give them a few more days in the fridge. Did 2 days this last cook and was thrilled. Think I'll mix up a batch for this weekend tonight!! 
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  • Carolina Q
    Carolina Q Posts: 14,831
    @paqman, I can't seem to find the post with your dough recipe, but the above pies look so good, I'd really like to try it. Can you please post a link or the recipe? Thank you!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • loco_engr
    loco_engr Posts: 5,818
    curious also for the recipe
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • danv23
    danv23 Posts: 964
    paqman said:
    👍
    Recipe please!!!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA
    Eggs - XL, L, Small
    Gasser - Blaze 5 Burner
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  • loco_engr
    loco_engr Posts: 5,818
    Found it!

    https://eggheadforum.com/discussion/comment/2520737#Comment_2520737
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • paqman
    paqman Posts: 4,923
    Carolina Q said:
    @paqman, I can't seem to find the post with your dough recipe, but the above pies look so good, I'd really like to try it. Can you please post a link or the recipe? Thank you!!
    I posted a couple of different variations for different room temperature fermentation times but it is the same as the link above with maybe a different quantity of yeast based on the fermentation time.  I think @theeggcellentchef may have used some special flours too.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • lkapigian
    lkapigian Posts: 11,549
    Great resource this forum is 
    Visalia, Ca @lkapigian
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  • Carolina Q
    Carolina Q Posts: 14,831
    paqman said:
    Carolina Q said:
    @paqman, I can't seem to find the post with your dough recipe, but the above pies look so good, I'd really like to try it. Can you please post a link or the recipe? Thank you!!
    I posted a couple of different variations for different room temperature fermentation times but it is the same as the link above with maybe a different quantity of yeast based on the fermentation time.  I think @theeggcellentchef may have used some special flours too.
    Thank you!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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