Recent content by Oakland_Style_Pizza

That’s the kinda device I’m looking at. Do you use the app to run it? I downloaded it this evening and it seems pretty straightforward. Any thoughts on it vs a Dymo?

Hi y’all! At our last health inspection we were asked to provide labels adhered to all of our grab and go items in our cold case (6 salads, 5 desserts, 2 dips) with place of origin, descending list of ingredients and allergen information I’ve been looking into label printers, but am...

Ounces are by weight. Yeah, the salt is low compared to a cured or preserved sausage. We use it fresh, so I didn’t approach from a preservation perspective, but one of flavor. We use a pretty salty dough, and often pair our sausage w veg toppings (Sausage and Kale w Fresh Mozz, Caramelized...

Housemade sausage is so easy imho. Like the above poster we’ve been making it in house from the get go. Jetro supplies ground pork frozen in 10 or 15# packs. We grind in food processor: 10oz raw garlic with (iirc) 1.25 oz salt, 1oz fennel seed and .75oz chili flake. Mix it with 10# ground pork...

I use Central Milling’s organic 00 normal, I can’t recommend them enough. Their products and service are incredible. They are a family business, owned by half of the founding interest of Guisto’s Flour. Keith and Nicky Guisto are the father/son team behind the business, they have a great passion...

I’ve dreamed of doing this, sounds like a fun project!

Yeah, this my other thought…it just double up the electric decks, or maybe expand our hood and install gas ones. We do about 17” on our slice pies, but often get rushes of 20+ slices on order at a time. We’ll use a screen to be able to get 8 slices into the small oven at a time, but at that...

Thanks Tom! I’ll look into the article and your method

If it’s hot, reduce your yeast.

I’ve never done this in a walk in, but vinegar is good for removing rust, though it usually need to soak on the object for 10-20 mins to be effective. Maybe try to work in sections and figure out a way to attach vinegar solution soaked towels to the surface, then go back and scrub it away. When...

Thanks, I’ll check them out

Thanks, I’ll check it out

Hey everyone! We bake our pies in a deck and reheat slices to order in a small Waring deck oven (single small deck w 18”x18” deck surface). Though it does an okay job, during slices rushes it cools off a lot, or sometimes slices suffer if the person heating them can’t break away from customer...

That’s from a different producer, looks Italian made. Italians are the originator of this type of flour, the Central Milling one is an American flour grown and milled to mimic Italian 00. I would mix up a small batch with your usual formula and see what you think…it’s typically a very soft...

We use organic 00 from central milling, 60% hydration, though 20% of flour is prefermented. Also an additional 2.2% salt, 2.5% oil, no sugar- this is all Baker’s percentage btw I’ve found that the fineness of this type of flour takes more hydration than a typical higher protein flour