[Italiancook]

I'm feeling nostalgic for pre-Covid days. I miss baking and cooking for other people. I know some of you have baked for others during this crisis, but I don't feel comfortable doing that. Without testing, I can't be certain I'm not a carrier. I don't think I am, but who knows. I also miss having people in my home for meals. I wouldn't feel comfortable with people in my home, in case one of them would be an asymptomatic carrier, and I wouldn't want to risk them with my presence, in case I am. What I miss most is baking for others. There's only so much baking I'm willing to do for us, since we're the only ones eating it! I don't want to have to talk about Covid weight.

[Italiancook]

If you posted that information before, Aaron, I didn't see it. Thanks for educating us.

[Italiancook]

Thanks, Mike, for going to the effort to find the Kitchenaid video. It didn't mention a disclaimer that's in the instruction manual of my Artisan KA stand mixer. Page 8 says:

"If you overadjust the screw, the bowl lock lever may not lock in place."

I don't know if this applies to all their mixers or just the Artisan.

[Italiancook]

Sorry, Aaron, I wouldn't have the foggiest how to send a picture. I didn't buy a cell phone until I expected Covid-19 to come to my state. I have no idea how to take a picture with it. The loaf of French bread I made recently was so beautiful I wanted to take a picture of it. But we don't own a camera, and it didn't occur to me until the bread was half-eaten that I have a camera on my cell phone. But I'm not highly motivated to learn the phone. It calls; it texts, I'm satisfied.

[Italiancook]

I missed it. I thought of the seeds, but because I don't like the seeds, I discounted them.

[Italiancook]

We had leftover pizza that my husband heated in the oven instead of the microwave. So much better! In January, we purchased a pizza in a neighboring community and brought it home. The instructions on the box said that to reheat pizza, but it on a pan in the oven. Turn oven to 375 degrees, and when oven reaches temp, the pizza is reheated. That was for a thin pizza. Because our pizza had a medium-thick crust, he let it go an extra 2 minutes and it was perfect. Much better method than the microwave.

[Italiancook]

I've given up on reaching Kitchenaid for a few weeks. The wait is too long, and a couple of days ago, I was told the hold time would be 13 minutes and after a long wait was told it'd be over 20 minutes. Not blaming Kitchenaid, just stating a fact. I admire that they are even trying to operate customer service. Really, it's admirable that companies and employees are trying to work through this. I know from a relative that working at home with children out of school is difficult. Anyhow . . .

. . . . I pulled out the instruction booklet. Good thing I did. I thought the screw to adjust the height was under the end cap, but that's for attachments. The screw is found by lifting the head. Unfortunately, booklet doesn't include the instruction about the role of the dime in adjusting the mixer. A customer service person told me about 2 years ago, but I don't recall. Does anyone know -- is the beater supposed to clear the dime so the dime doesn't move, or is the beater to move the dime?

[Italiancook]

Thanks, chocomouse, for the KAF information. As a person who lives in a far-flung area, it's helpful to understand how the process works when flour is so scarce. I forgot to ask, am I the only one who didn't know that KAF make organic flour?

BakerAunt, I can't recall where you posted about the delay in your KAF order, but somewhere on their website I read that because of Covid, deliveries will be delayed 2-4 weeks. Hope that info helps you plan.

[Italiancook]

Thanks, chocomouse and BakerAunt for your encouraging words. I agree, a virtual pizza party sounds like fun.

[Italiancook]

An acquaintance scored me a 10 lb. bag KAF AP at grocery. No 5 lb. bags in AP, only 5 lb. bags organic AP. I'm relieved to have 10 lbs. Now I can feel comfortable baking.

[Italiancook]

I guessed correctly.

[Italiancook]

When I started this thread in 2018, I called myself a fledgling pizza baker. I am still a fledgling in that I've made the KAF Now or Later pizza crust only 4 times, and one of their other recipes once. We like the Now or Later crust, and it must be the semolina in it. Today, I made a cheese pizza (mozzarella, romano, and parm-reggiano. It tasted delicious, but what I liked most was that it wasn't a big deal making it in my small kitchen. I've finally figured out a technique for shaping the dough on parchment (thank you, BakerAunt), baking it, adding ingredients, than baking again. And, where to put pan out of the oven and where to place the pizza for cutting. That's quite an accomplishment, given I didn't think I'd ever make pizza again after the first try.

My pizzas never look as great as Aaron's, but for a fledgling, I'm satisfied. So thanks to all who have posted here for your help with my questions. I may come back with other questions, but I know I'll receive expert responses. And, yes, I'm glad I persevered and didn't give up after my first attempt. The learning curve is an amazing truth.

[Italiancook]

Thanks, BakerAunt and Mike. I checked out your link, Mike, and I don't think my tree meets the size requirements. That means the squirrels with have food again this fall to hide for the winter.

[Italiancook]

I missed it.

[Italiancook]

I made KAF Now or Later Pizza Dough yesterday for fridge. We'll have pizza for lunch with leftovers for dinner.

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