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Scotty W., Pizza, in my experience, will be as complicated as you are willing to make it. There are several overarching types of pizza and then a myriad of variations under those main types. I hesitate to recommend a blanket stone because each type of pizza needs a different cooking...

What type of pizza are you planning on cooking? That will inform what kind of stone you need. New York, Detroit, Deep Dish, "American", etc. As far as a peel, I have the one linked below and I have loved it. http://www.amazon.com/gp/product/B002C7SPOC/?tag=TVWB-20

That's a really tough question to answer as your perception of what the "grilled" taste is supposed to be is, by definition, in your head. If you know someone who is doing it well, why don't you do it beside them and see if you can replicate? I am thinking the taste you are talking about is...

I have an Edgepro Apex but have recently moved to Japanese waterstones. I have a 1200 Bester and a Noroton 4000/8000 combo. The edgepro gives good consistent results, but I like sharpening by hand. Also, one day I would like to able to use and maintain single bevel Japanese knives and these...

rcbaughn, My name is adletson at the pizzamaking forum too. I have been using the Reinhart bun recipe, but I like the option of a starter in this one. Where did you get your starter? Did you start it yourself?

RCBaughn, You're on the pizzamaking forum too aren't you?! What a small world. Buns look fabulous. But with the magic you do with pizza, buns have gotta be child's play.

Wow Rita! Exactly the kind of stuff I need. Still VERY new to wild yeast baking. Your helpfulness never ceases to amaze! When you say a firm sourdough starter, is that simply a starter that you have fed more flour than water to make it thicker? Why have you used that rather than a liquid...

Has anyone tried using starter in place of some or all of the yeast in this recipe? I've got a good starter going and I'm just getting into sourdough baking and I would really to try it in the pizza dough. Also, I tried the pizza sauce recipe Rita and it was fabulous. Did everything by the...

j biesinger Sorry. Thought of something else. What pump are you using? Has it held up to the heat well?

j biesinger, Did you get the multi purpose Auber or just the regular Sous Vide controller? If you got the multi purpose, what justified the extra $40 for you?

How thin does everyone stretch this dough? Because it is so extensible, I have had trouble keeping it from stretching beyond the point I wanted it to. Also, what brand cheese do you use? My favorite so far (don't laugh) is the Walmart brand whole milk mozzarella block. I slice it and put it on.

I have cooked 92 pounds of pork butt (roughly 16 smallish butts) on an old style 18" wsm. I don't concern myself with bark formation when I'm catering or doing a very large amount of pulled pork because I haven't found that it makes much difference in the finished product in that quantity. All...

I can't second the roasting bacon @ 400 degrees enough. I don't think I'd ever really tasted the intricacies of bacon until I started cooking it like this. It can be as chewy or crisp as you like, it stays in perfect strips, and allows nuances to come out that I was never able to achieve in a...

Any pieces of fat you add to the meat (which I assume would be simply laying them on top) will not prevent it from drying it. There are only two ways, so far as I can see, to dry out brisket. Either undercook it, thereby not rendering the collagen and connective tissue necessary to coat the...

Penzeys! I know they have dutch processed cocoa, but not sure about the sugar.

I tried this dough recipe this weekend and I was really impressed, especially considering I had to cut some corners to fit my situation. I used: 500 g King Arthur AP flour 1/4 tsp instant yeast from Sam's 2 tsp kosher salt (didn't read the recipe fully. Still came out well.) 330 grams filtered...

You answered your own question as far as I can see. The dripping chicken fat caused the almost acrid taste you're talking about. If there is a lot of fat over a very high temperature, I have had this same thing happen, but it most often happens when there is actual oil, etc, on the food and it...

Thanks for the tip on adding the powdered mushrooms. Such a good idea but I never thought of it. I always learn something when I read your posts Rita. Thanks.

I have done boneless butts before and the only difference I noted is that I didn't as the cook get to steal the little nugget of goodness hidden on the underside of the bone. The thickness and shape of the roast will make more of a difference in the cooking time than the presence of the bone.

I have always run it under the lid and have had no problems with probe failure. I guess you should always be careful not to set the lid down too hard on it, but again never been a problem for me.