#1  
Old 12-18-2010, 07:55 AM
Serf
 
Join Date: Dec 2010
Location: Charlotte, NC
Posts: 5
Default Welcome from Peter

Hi Pizza Quest Members and All Others too,
This area of the Forno Bravo Forum is dedicated to Pizza Quest related matters, including questions and answers, sharing of ideas, tips, tricks, leads for tools and ingredients, best pizza finds, and on and on. I may jump in only from time to time, so if anyone poses a technical question, whether about dough or pizza technique, please pose it to the group, not just to me. If any reader has a suggestion or response to that question, feel free to share it. If I see any misinformation or bad advice, I'll try to address it, but I can't promise that I'll be on top of everything--I'll be focused primarily on developing new copy for the Pizza Quest website and won't be able to be the so-called "Answer Man," though I'll try my best to offer ideas when I can. But I'm also confident that the cumulative wisdom of our community will be the most helpful of all, so let's keep sharing.
The main rules of this Forum are the same as for Forums in general: no bashing, no foul language, and a general tone of civility. We're all in this together and are building a community of like-minded pizza freaks and lovers of artisanship, so let's demonstrate that in our communications. I look forward to seeing where it all leads and expect to learn as much from you as you hope to learn from me. Onward....
Reply With Quote
  #2  
Old 12-20-2010, 08:38 AM
PizzaPolice's Avatar
Journeyman
 
Join Date: Sep 2006
Location: NorthWest, Indiana
Posts: 338
Default Re: Welcome from Peter

Welcome, Mr. Reinhart.

This venture should prove to be interesting, educational and fun for all of us.
Thanks!

PizzaPolice
Reply With Quote
  #3  
Old 12-20-2010, 06:23 PM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,076
Default Re: Welcome from Peter

Sounds good, I look forward to your insight and input.
Reply With Quote
  #4  
Old 12-21-2010, 02:45 AM
nissanneill's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 1,871
Thumbs up Re: Welcome from Peter

And welcome aboard Peter.
We have around 175 members that have contributed to the forum from "Down Under" and as an ex educator, we will all learn something through this new endevour. Some more than others.
I for one look forward to every one's input.

Cheers

Neill
__________________
Prevention is better than cure, - do it right the first time!

The more I learn, the more I realise how little I know


Neillís Pompeiii #1

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Neillís kitchen underway

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #5  
Old 12-21-2010, 03:16 AM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,167
Default Re: Welcome from Peter

Welcome Peter your arrival here has certainly upped the ante on the board. This is kind of like a Master Class now - members beavering away .. with you [virtually] looking over our shoulders ;-)... Fantastic...
__________________
/ Rossco

Last edited by heliman; 12-21-2010 at 03:54 AM.
Reply With Quote
  #6  
Old 12-21-2010, 04:16 AM
Journeyman
 
Join Date: Oct 2005
Location: Gilbert, AZ
Posts: 423
Default Re: Welcome from Peter

Saw your first video and really liked it. It was well made and got me thinking how to be more seasonable and how to get my son who likes gardening (and like to cook and eat) to think more about from "vine to pizza!"
__________________
Jen-Aire 5 burner propane grill/Char Broil Smoker

Follow my build
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #7  
Old 12-21-2010, 05:24 AM
mn8tr's Avatar
Apprentice
 
Join Date: Sep 2010
Location: Pearland,Texas
Posts: 116
Default Re: Welcome from Peter

If I can use the words "simple" and "dough" in the same sentence. Could someone direct me to a simple dough recipe. I have not quite grasped the whole concept of percentages of hydration etc. Cups and teaspoons please
Reply With Quote
  #8  
Old 12-21-2010, 05:46 AM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,076
Default Re: Welcome from Peter

5 cups bread flour
1/4 oz ADY yeast (one small package)
1 tablespoon salt
1 tablespoon sugar
3-3 1/2 cups water

Put the yeast the sugar and 1 cup of warm water in a container, mix and let proof for 10 minutes.

Add the salt to the yeast water, stir and pour into the flour along with 2 more cups water. Hand mix and add water as needed until the dough starts to pull away from the edges. It will still be very wet. Let it rise in a warm place for an hour or so to double.

Dump it out on a heavily floured table and fold it 7 times, form into a ball, divide into 6 parts (for 12" pies), ball and it is ready to be used after another hour or 4 rise, or put it into the fridge for up to a week.

You can't get much simpler than that.
Attached Thumbnails
Welcome from Peter-072910dough1.jpg   Welcome from Peter-072910dough2.jpg   Welcome from Peter-072910dough3.jpg   Welcome from Peter-072910dough4.jpg   Welcome from Peter-072910dough5.jpg  

Reply With Quote
  #9  
Old 12-21-2010, 05:48 AM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,076
Default Re: Welcome from Peter

More.

The last shows it after 24 hours in the fridge.
Attached Thumbnails
Welcome from Peter-072910dough6.jpg   Welcome from Peter-072910dough7.jpg   Welcome from Peter-073010pizza1.jpg  
Reply With Quote
  #10  
Old 12-21-2010, 05:50 AM
mn8tr's Avatar
Apprentice
 
Join Date: Sep 2010
Location: Pearland,Texas
Posts: 116
Default Re: Welcome from Peter

Copied, pasted, printed and ready to go cook. To bad I have to work all day.

Thanks "T" this looks pretty "goof proof"
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Peter Reinhart getting a Forno Bravo oven pjones Hearth Bread and Flatbread 16 09-17-2010 07:34 AM
Peter Reinhart at Ramekins Loren Get Cooking 14 08-29-2008 01:22 PM
Incredible Elephant Story Karen Humor 3 08-05-2008 08:55 AM
Square Jokes SpringJim Humor 1 05-17-2008 04:32 AM
Ramekins Class with Peter Reinhart Loren Get Cooking 2 12-21-2007 11:45 AM


All times are GMT -7. The time now is 08:51 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC