hmw0029's Microscope Set-up
"It's Trader Joe's whole wheat flour, fed with KA bread flour.
"I included the microscope picture* and also pictures of a pH strip ( it was somewhere between 4 and 5) with the loaded slide, and the sourdough culture in an microcentrifuge tube (I had to give it a very quick spin to get rid of large particles).
"At this point, there are lots of bacteria and not many yeasts.
"Happy sourdough culturing!
"* It doesn't matter so much to non-scientists but just to clarify, I use this exclusively for checking cultures and counting cells and not for micrographs for publication. This cheapo made-in-China microscope really sucks. But the good thing is I'm the only one who uses it, so I can look at sourdough cultures. heehee"
[Thanks for sending in these pics, hmw! This is so geekily awesome! —AK]
Pizzasnob's Fort Lee Special
"600 hours later (25 days), I ended up with the included pictures. I know I tend to be a bit loquacious in my posts, so I'll let them do most of the talkin'. I've decided to call my starter and its resulting pies "The Fort Lee Special, or How I Stopped Worrying and Love the 600 Hour Pizza."...
"Dough Recipe: Kenji/dmcavanagh's recipe (pretty much the same!). 5 day fermentation. Bob's Red Mill Organic Unbleached White Flour.
Marisa R.'s Vegetarian/Vegan Pizza
Kevin B.'s Spinach-Artichoke Pizza
Dhorst's Sourdough Romanesco Broccoli Pizza
Dhorst's 'Jacob's Philadelphia Freedom Pizza'
Pizzablogger's 'Drunken Dance Margherita'
"This Margherita was tasty, but I burnt it in a few spots and the erratic heat caused more of the look of a New York-Neapolitan crust than I tend to favor.
"Back to the friggen drawing board. Again. Convinced I ain't gonna be happy until I build a wood burner.
[Isn't it always back to the drawing board? Some folks spend their whole lives chasing the perfect pizza. Good luck, Pizzablogger! —AK]
Dave Martin's Black Trumpet Mushroom Pizza
climbhighak's Sourdough Soppressata Pizza
"This is an all-natural yeast (sourdough) crust using Caputo "00" and basically Varasano’s recipe. This pie only aged overnight at room temp.
"Strianese DOP tomatoes blended with some oregano, sea salt, pepper, crushed red pepper, and some finely grated Parmesan for the sauce.
"I used imported buffalo mozzarella and sopressata as toppings. I also grated some Parm on top after the pie came out of the oven. This was a 90-second pie done using a broiler and stone at just shy of 850°F.
"All the flavors were amazing but the dough does need a couple more days of aging in the fridge."
Adam Kuban's Di Fara Knock-Off and Pineapple-Pepperoni FAIL
Top: My accidental Di Fara knock-off. Just wanted to do a NYC-style pizza with regular "aged" part-skim mozzarella. But had some fresh mozzarella on hand so I threw that on, too. Along with a base layer of grana padano. Some sea salt and olive oil prebake. Girl Slice said that it was bland, and it was, somehow. The sauce lacked flavor as did the crust. Must have done something wrong in the cold-ferment or used my starter when it was not optimally active.
Bottom: Half pineapple (Girl Slice's half) and half pineapple-pepperoni (my half). Girl Slice declared this a FAIL.
"The acidity of the pineapple seems to have done something to the fresh mozzarella," she said. "It's like it curdled it while cooking. You've gottenworse since last week, dude!"
Not pictured: Brussels sprouts/mozzarella/oilve oil white pie (à la Motorino) and a pineapple-peperoncini-pepperoni-hot-oil pie.
James Schulman's All-Broiler Pizza
"I am still having broiler issues, it doesnt stay on long enough to finish the pie, then the oven cools off... I am working on a grill-turned-oven that I haven't had time to focus on but soon."
[Wow. Lots of broiler issues in this week's edition of MPM. Hope you all are getting those pesky burners fixed! —AK]