Pizza Stone

[Freak Out]

I love a good red sauce on my pizza on occasion but have also started using home "sun dried" tomatoes that I make in the convection oven as a substitute. A good pesto can't be beat as well.
What types of cheeses does everyone prefer? I use a nice buffalo style mozz and never overload the pie.....sometimes a good smoked provolone. Goat cheese or feta....lots of great cheese to use.

[MichiganPackerFan]

Has anyone made their own mozzarella? I started doing some reading on it, but it seems like quite a complex process.

[3irty1]

I'm assuming you mean whole wheat flour. I don't make it but you should just be able to sub it for AP flour in whatever recipe you're used to. Just be sure to buy organic and also to knead a ton in a mixer if you've got one. You might add a little honey to your dough as well and cut out some of the oil and all of the sugar if you use it.

[pasquale]

Has anyone made their own mozzarella? I started doing some reading on it, but it seems like quite a complex process.

I haven't made it personally, but I know someone who has. She says it's extremely easy and takes less than an hour. The ingredients can be hard to find, though.

[MichiganPackerFan]

Partial,

Used the pizza sauce recipe you recommended last night. Turned out GREAT! My wife thought it was excellent too. Recently learned that when using dried leaf seasonings (oregano, basil, parsley, etc) it really helps to grind them up in your hands before adding them. Really draws out the flavor.

Pizza was my first attempt. Did sausage & mushroom and it was really good eats!

[Partial]

I'm glad you enjoyed it

[MichiganPackerFan]

Don't want to start a new thread for this:

I've been doing a lot of bread making and am tired of buying small 5 lb bags of flour. Does anyone know where I would start looking to find somewhere where I could buy bulk quantities? Since geography varies, I was looking more at types of stores (the grocery stores have been pretty useless) or DC areas!!!

[MJZiggy]

Don't want to start a new thread for this:

I've been doing a lot of bread making and am tired of buying small 5 lb bags of flour. Does anyone know where I would start looking to find somewhere where I could buy bulk quantities? Since geography varies, I was looking more at types of stores (the grocery stores have been pretty useless) or DC areas!!!

Dude!! Costco!

[Tyrone Bigguns]

Don't want to start a new thread for this:

I've been doing a lot of bread making and am tired of buying small 5 lb bags of flour. Does anyone know where I would start looking to find somewhere where I could buy bulk quantities? Since geography varies, I was looking more at types of stores (the grocery stores have been pretty useless) or DC areas!!!

Dude!! Costco!

Yep. Ty knows they sell a 50lb bag. It looks like blow, but trust ty...don't try smoking it.

You can always ask a pizzeria or bakery where they get theirs. Research bakery goods distributor. You could lookup the company yo like up on the net and contact them....quick bit of research reals a Miss Denise DiBattista (Eastern PA/MD/VA/DE) works for GM and can be reached at denise.dibattista@genmills.com. I'm sure a politely worded me asking where to purchase her fine product in the size you require would result in the information you want. She sells flour, you want to buy flour....seems like a match.

Just a fyi, if you are planning to buy 50 lbs or more, you are going to need to STORE it. Best to have that planned out before purchasing. You have a ton of tupperware?

Hint, head on down to Dunkin or whoever sells a ton of donuts. They will usually sell you their empty pails. They have tons of them from oil, frosting, etc. You need a food grade storage unit, and these are just that....wash them out of course.

Lastly, you gotta factor in spoilage. Flour has a shelf life, their are always some bugs that are gonna get by the milling process, and then there are bugs that are gonna get in at your house.

People who buy bulk flour, generally use it in a timely manner. Truly a case of if you don't use it, you lose it.

[MJZiggy]

Isn't that why you keep it in the freezer for long-term storage?

[hoosier]

Who has enough freezer space for 50 lbs of flour?

[HowardRoark]

No self respecting pastry chef would sell a scone or croissant that is 3 or 4 days old.

[retailguy]

Who has enough freezer space for 50 lbs of flour?

ziggy. 5 pop tarts is enough food for a couple of weeks.

ziggy - you know I am just kidding, right?

[MJZiggy]

Who has enough freezer space for 50 lbs of flour?

ziggy. 5 pop tarts is enough food for a couple of weeks.

ziggy - you know I am just kidding, right?

The worst part is I have a freezer in the basement with plenty of room for 50 lbs of flour!!

And about the pop tarts, you've seen me eat custard!! You know better!

[Tyrone Bigguns]

Isn't that why you keep it in the freezer for long-term storage?

Sure. If you have a big enough freezer. Though with any product like that...storage in the freezer or frig, if not properly sealed, can result in obtaining odors, etc.

Most restaurants/bakeries don't store in that..they just use big plastic containers..but, like i said, they use the stuff pretty fast.

Ty has found that buying 10lbs is plenty.