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Pizza launch peel release apparatus - pending

Pizza making tips:

• Extra water or more hydration makes dough rise quicker but can also make it harder to work with. Also, greater hydration makes it stickier and more difficult to launch a pizza into an oven. Add water to your mixing bowl before flour.

• High hydration dough is more difficult to deal with. Generally hydrate dough to less than 65% hydration (total weight of water or water-containing liquids such as milk, juice, tea, or even alcohol divided by the total weight of flour in a given recipe).

• Room temperature greatly affects how quick or slowly pizza dough rises.

• Dough may take more or less water depending on the humidity. Use warm water, for example 110° F.

• Flour protein content may effect fermentation time. Consider adding 5% sifted rye flour to a Type (Tipo) 00 flour mix.

• Dough in a bowl is more easily handled with a dough scraper rather than bare hands. Avoid using a rolling pin to flatten the crust because a rolled crust will not puff up while being baked.

• Incorporating too much bench flour to help deal with a sticky dough changes the recipes percentages and should be avoided.

• When you knead the dough it activates the gluten, creating an elasticity which actually is what gives it the chewiness, but what happens is when you open the dough and you put it down, it will start to pull back (while on a wooden peel for example), so once you get a little weight on it (with toppings), stretch it back out to the right size and usually the cheese and the sauce are enough to hold it in place, and then launch the pizza into the oven.

• Keep the stone clean to avoid ash pickup from the crust, and also note that a clean stone results in better bottom browning or beautiful bottom spotted charring of the crust, which is desirable for NY and Neapolitan pizzas.

• Before launching a pizza into an oven, dust the peel with a mix of semolina and standard bread flour.  Corn meal may also be used to dust a peel although corn meal tends to burn more on a hot stone or baking steel. Alternatively, instead of using flour between the peel and the crust, consider simply dragging a flexible tape or thin strap (example 3/4 inch x 1/16 inch strap) across and between the crust and a wood peel immediately prior to launch. Avoid using a pizza screen because a screen prevents the bottom of the dough crust from charring.  A good trick to find out if the stone is too hot is to throw some semolina flour on the stone and if ignites instantly then the stone is too hot.

• In order to reduce charring around the edges of a pizza crust, use non malted flour. For example, in addition to many flours from Italy, a good flour is Pillsbury Best All Purpose Flour, made from bleached wheat flour.

• Dough destined to be baked at high temperatures is made without any added sugar, while those that will be baked at lower temperatures (425 to 450 F) will contain at least some sugar to assist in crust color development. Generally, a leopard looking crust, including at the bottom, is desirable. The heat transfer from the stone up, and from the flame down should be approximately equal.

• Avoid using too much yeast because the dough may prove to quickly which reduces the time for the fermentation process to give best flavor.

• If too much instant dry yeast is used the dough may over-ferment and it will have to either be retarded in the refrigerator or the dough may have to be knocked back (large air bubbles removed) in preparation for the dough to rise again.

• When proofing dough in a bowl leave a small air space so that condensation does not coat the inside of the bowl. Such condensations may readily occur in a refrigerator as compared to ambient room temperature.

• Preparing pizza dough requires consistency and a preplanned schedule due to the time required for the repeatable process which is most satisfactory. For example, for Neapolitan pizza the newly created dough may require exposure for up to 24 hours at room temperature to proof, followed by 48 hours cold storage, followed by 6-8 hours at room temperature.

• To elevate pizza to a new level, sprinkle olive oil on top of a pizza before baking, or add olive oil to the dough itself to make it crispier. Consider making a pizza sauce while blending pesto, marinated artichokes, Portobello mushrooms, jalapeno peppers, and red onions. Try using sieved tomatoes. The following list of cheeses have good meltability: cheddar, Fontina, Gouda, Jack, Mozzarella (both fresh milk and standard), Muenster, Provolone, and Swiss Raclette (or just regular Swiss cheese). Squeeze Mozzarella cheese before applying as topping to remove water content. Freeze the cheese before creating the pizza in order to slow down the cooking process of the cheese, so as to simultaneously slow down the separation of the fat. Consider adding sliced dill pickles to the pizza, or add fresh basil after the pizza is cooked.

• Fermentation produces flavor. Dough is alive up to 140 degrees when the yeast dies during the baking process. Time and temperature protocols must be adhered to when mixing, processing, and storing dough for later use.

• For low carbohydrate crust alternatives, consider creating a crust from thinly shredded and flattened ground chicken for a filling crust, eggs as a protein-packed base, or red beets for a colorful crust. Other crust primary ingredients include almond flour, zucchini, Portobello mushroom caps, sweet potatoes, and cauliflower. For conventional dough recipe, consider: Flour 100% - example 100 grams (85%-85g Type Tipo 00 flour and 15%-15g whole wheat flour), water 61%-61g , salt 3.2%-3.2g, olive oil 3%-3g, sugar 2%-2g, and yeast 0.5%-0.5g. Eliminate the sugar (for browning) if your oven achieves high temperatures. Consider adding vinegar to bring the pH between 4 to 6 (depending on temperature and oxygen) for the yeast to grow efficiently.

• While cooking a pizza, dough bubbles sometimes occur because of under-proofed dough. If this occurs ferment your dough for a longer period of time, but be aware bubbles can also form with over-proofed dough. Bubbles will also form if the dough is too cold when placed in the oven.

Alternative crust ingredients (Pure oats are naturally gluten-free):

With 1 cup oat flour, add 1 egg white, 1/4 tsp. salt, 1/8 tsp. pepper, 1/4 tsp Italian seasoning, 1/4 tsp. garlic powder, 3/4 tsp. baking powder. (To make oat flour, add 1-1.5 cups of rolled oats into a blender. Pulse until a flour like consistency is reached.) INSTRUCTIONS: Preheat indoor kitchen oven to 400ºF or set outdoor pizza oven to low. Add all ingredients into a blender or food processor. Pulse until combined. Line a sheet pan with parchment paper. Evenly pour the oat mixture onto the parchment paper. Spread the mixture out based on your desired thickness. Place in the moderate temperature oven for about 5 minutes or until the crust edges start to brown. Use a spatula to flip the crust and cook for another 2 - 3 minutes. Remove and add sauce and all desired toppings. Cook in an outdoor pizza oven at moderate stone temperatures while turning as appropriate during the cooking process. Exact stone and pizza oven temperature may vary depending on toppings used .

LINKS:

https://www.youtube.com/watch?v=hhXJSqMfkMo The real secret to NY-Style pizza (It's not NYC water)

https://www.youtube.com/watch?v=UeaP9luauIo Add only vinegar (9%). Few people know this secret! my grandmother taught me

https://www.youtube.com/watch?v=yn9kvla64sw How To Cook a Strawberry Pizza in the Roccbox Pizza Oven | Real-time Cook.

https://www.youtube.com/watch?v=AXyNmJDi37U How to make Fresh Mozzarella. at Home without Rennet( Massimo Nocerino)

https://www.youtube.com/watch?v=T90OAv1LDgE Easy Flatbread Recipe | Roccbox Recipes | Gozney

https://www.pizzamaking.com/forum/index.php Pizza Making Forum

https://www.youtube.com/watch?v=8Q_9h6VKm9c How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef (note time 14:00 Twirler avoids ash pick up while turning)

https://www.youtube.com/watch?v=nXO2T9rXGEI How to Make Perfect Pizza Dough With DRY YEAST - For the House

https://www.youtube.com/watch?v=OjsCEJ8CWlg&t=4s One Guy Changed My Pizza Game Forever

https://www.youtube.com/watch?v=cbBO4XyL3iM Richard Bertinet's slap and fold technique for bread

https://www.youtube.com/watch?v=dYBUQ52JCQo Amazing pizza chef in Rome, one of the oldest pizza chefs, 57 years of making pizzas with love (note a small tapered diameter wooden rolling pin is preferred by a highly experienced pizza maker to flatten and form the pizza crust)

https://www.youtube.com/watch?v=72eJZRHoBz8 Pro Chefs Taste Test Every Supermarket Marinara Sauce | Epicurious

https://www.youtube.com/watch?v=WDeMk4p-ZtQ Pizza Master Chef in Sicily - Italy (note this experienced pizza maker quickly uses hands only to form the crust in less than 15 seconds)

https://www.youtube.com/watch?v=OjXWVSbWBV4 Italian Grandma Makes Pizza and Pizza Sauce

https://www.youtube.com/watch?v=b5fmWs5EJDA Nella's Authentic Neapolitan Pizza - Chicago

https://www.youtube.com/watch?v=vV4gegZ7JNU Neapolitan pizza: the 6 most common mistakes

https://community.fornobravo.com/ Pizza ovens and pizza making forum

https://www.youtube.com/watch?v=fjkzQU7CTw0 This pizza maker brings the pizza to the front of the oven deck before turning to avoid ash pick up. (Look at this unique mechanical dough mixer in the background - PLUNGIN ARM MIXER - Plunging armi mixer " Artofex " 1925 , the Rolls Royce of kneading machine - Pètrin a bras plongeants " Artofex" 1925 - kneading machine) Similar arm mixer: DOUBLE ARM MIXER TWIN ARM MIXER TUFFANTINA MAMY T7 BY STARPIZZA Model
MAMY-T7 - 10 Liters Dough capacity - may be available on EBAY (price $4350.00 on 1-1-2024). Similar: San Cassiano Twin-Arm Kneader/Mixer BTE-300, EBAY Used Excellent Condition $24,950.00 US 1-1-2024)

https://www.youtube.com/watch?v=MwFo4qPviw0 World Pizza Champion Audrey Kelly shares how to quick pickle veggies - PizzaTodayMagazine - https://www.pizzatoday.com/

https://www.thefreshloaf.com/forums/general-discussion-and-recipe-exchange/pizza-focaccia-and-flat-breads The Fresh Loaf, a community for amateur artisan bakers and bread enthusiasts

https://www.youtube.com/watch?v=FIoHdcSK5kU Fermenting TOFU to make STRETCHy Plant Based CHEESE!

https://pizzaexpo.pizzatoday.com/ Annual International Pizza Expo

https://www.hpbexpo.com/ Hearth, Patio & Barbecue Association (HPBA) - Annual Expo

https://www.pizzacraft.com/blogs/pizzacraft-blog Pizzacraft Blog

https://www.pizzacraft.com/blogs/pizzacraft-blog/67411459-pizza-is-an-always-food-breakfast-pizzas Pizza is an Always Food: Breakfast Pizzas

https://thepizzaheaven.com/ Tips, guides, and recipes

https://web.archive.org/web/20070429112701/http://www.pmq.com/index.shtml Pizza Magazine Quarterly

https://www.youtube.com/watch?v=BKuMMTJbjrQ&t=1s New York Pizza Tips From An Actual Pizzeria Owner. Note the use of a ribbon to reduce friction betwwen peel and dough.

https://www.alifewortheating.com/ Restaurant review Blog, including about pizzza - https://www.alifewortheating.com/posts/nyc/keste

Dynepro Product Introduction

TRUEFIN scuba fin

mfg part number: Turefin Swim Fin Model 110

Truefin has developed a revolutionary fin for Scuba, Snorkeling, and Spearfishing. It has the comfort and easy kicking of a highly flexible fin, while also having the high thrust of the stiffest technical fin. https://www.youtube.com/@truefin9841/videos

Injection mold flow analysis: https://youtu.be/h1yJ4ORC_tI Amazon: https://www.amazon.com/dp/B09LMLP21Q?psc=1&ref=ppx_yo2ov_dt_b_product_details

Patented: U.S. Patent # 11.135.480 and others. Made in Oregon, USA https://www.truefin.com/

Above: Merina

End of commertialized new products

email questions or comments to: info@dynepro.com

DYNEPRO - PO Box 645 - West Linn, Oregon USA 97068

artist: Jennifer Johnson / Oregon

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BELOW: Development stage of SC Multi-Tool

Edit 022424: Dynepro now has three independent and unrelated multi-tool patents pending. The first two are a SwingCam channel-lock style multi-tool, and an X-Handle multitool. A locking pliers apparatus is a third independent patent pending. The channel-lock style pliers, and the X-Handle pliers (for compound leverage), may be clamped and locked onto objects while utilizing the locking pliers apparatus. Furthermore, the locking pliers apparatus is compatible with the current trend of multi-tools having modular design.

Multi-tools having a locking pliers ability have the usual applications such as clamping onto objects for different work purposes, but a new use exists where a locking multi-tool pliers may be clamped onto an object and used to secure a conventional camera or smart phone camera, where the multi-tool may for example include a 1/4” hole in an implement which may be utilized with a 1/4x20 bolt to secure the camera directly, or to secure a smart phone camera clamp.

All multi-tools having any of the three improvements above are similar size and shape of typical small folding multi-tools. Disclosure Pending.

DYNEPRO - Recent patent: Inertial Resistance Exercise Machine - US nn,nnn,nnn

Images of prototype withheld.

Miscellaneous videos

Research - Artificial Spines

US 10,702,312 and other patents pending and allowed to pass to public domain.

Autofill - fits Big Berkey - - All mechanical - no electrical components — spring loaded valve tries to maintain constant water weight for the total system. May also be used to keep coffee maker full of water. Manufactured in limited quantities.

US Patent 11,110,376 B1

High Quality Orbicular Jasper - VERY RARE STONES from Madagascar - Trade Name: Ocean Jasper™

Youtube link: https://www.youtube.com/watch?v=ZrgVwTfJOEo&t=43s

On a lighter side, an amazing rock is shown above. The specimens above are from the village of Marovato, Madagascar, and were hand mined a few feet below sea level very near to shore, where this particular vein (the first vein) was known for its multicolored orbs, translucency, and druzy . (The name Marovato means “many stones” in Malagasy.) The first vein was unique due to the wide variety of colors, and was unexpectedly mined out after a short run while the vein lens formed a point and vanished, making this rock extinct. Geological conditions which allowed the formation of this particular orbicular jasper were exceedingly rare and exclusive to this location, and is believed to have been formed eons ago by ash and lava flow from two separate and minerally distinct volcanoes, and where the flow converged at this location with the local strata, while temperature and pressure, as well as perhaps ocean water and other variables, created unique conditions during the solidification of this gem stone.

These samples were acquired on Ebay when the supply of Ocean Jasper™ was thought to be immense, and the prices were very low. During this time period, spheres typically up to 6 inches in diameter were ground (see 6” sphere below), turning much of the rock wastefully to dust. The supply turned out to be short lived, and prices rose after it was realized the stone mined from the first (colorful) vein was an anomaly. The first vein was hand mined from 1999-2006, and this vein was generally cone shaped. The base of the cone was initially only approximately 25 feet in diameter, and after 90 feet it tapered down to zero, based upon reports.

. . . . . . . . . . . . Let your imagination take you to a different place as you view these specimens, all one of a kind.


 For history of Ocean Jasper:

https://www.entertheearth.com/the-geology-varieties-and-history-of-ocean-jasper-part-one/

Also-

https://www.crystalviden.com/ocean-jasper/

End of unsorted

Instructions:

1. Before first use, thoroughly wash the Twirler with warm soapy water to remove factory oils.

2. Keep disk clean to ensure best performance while launching or picking up and turning pizza.

3. For easiest pizza pick up, orientate the straight edge of the disk toward the pizza.

4. The Twirler™ is only designed to lift and spin pizzas or objects of similar weights as pizzas. If heavy cast iron pots and the like are to be lifted and spun, contact info@dynepro.com to express interest. Dynepro may produce a TwirlerHD version to lift and spin excessively heavy objects.

https://www.pizzatwirler.com/