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Alright I think I've got my technique down. Very close to my "grail" pizza. 1000g Caputo 00 650g Water 30g Salt 1 g IDY No autolyse, I've found it didn't make any difference. Just mix the salt and water, use the paddle attachment, and add flour until a very thick batter has formed. Sprinkle in the yeast while the mixer runs to distribute it (this seemed to make a huge difference). Then swap to the hook and add the rest of the flour. Pour out, let it rest, and do a 4-way stretch and fold. Cover, rest 10 mins, stretch and fold. Repeat until the dough looks silky smooth. Rise at room temp 12 hrs, ball, proof for 12 hrs, checking every now and then to see if the balls have over-risen. In my proofing tray, the balls will just start to touch each other when they've hit their peak rise. If they look like they're going too quickly, retard a bit in the fridge. This batch I sliced the basil into ribbons and mixed it into the sauce before topping - half my guests liked it, half (including myself) liked the whole leaves better. In the PP oven, I had significantly underestimated how much flame I needed. The floor should be at 800+ with a roaring fire.  
forbidden dialectics fucked around with this message at 03:57 on Sep 19, 2018 |
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Sep 19, 2018 03:52
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god drat
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Sep 19, 2018 04:31
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goku i won't do what u tell me
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KRILLIN IN THE NAME posted:god drat That's like my platonic ideal looking neapolitan pie, drat. That tomato sauce looks spicy and delicious especially.
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Sep 19, 2018 05:24
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forbidden dialectics posted:Alright I think I've got my technique down. Very close to my "grail" pizza. This is a very choice pizza and it looks stunning, bet it tasted just as good! In the PP oven, you really do have to manage the proper deck heat while making sure to pump the top heat when cooking. Anthony from Una Pizza Napoletana used to (still does?) use wood shavings/bark to dump on the fire right before cooking pizzas to give a burst of heat. The trick is keeping the deck from getting too hot and burning pies on the bottom before the top cooks. But honestly it looks like you've nailed it so now it's all just tweaking this or that every time you cook! EDIT: What kind of wood are you burning? All good, clean hardwood? ogopogo fucked around with this message at 06:06 on Sep 19, 2018 |
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Sep 19, 2018 06:04
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ogopogo posted:This is a very choice pizza and it looks stunning, bet it tasted just as good! I'm using kiln-dried apple from a local guy that makes wood specifically for cooking (http://www.cookingwoods.com). After preheating and moving the coal bed to the side and putting in the heat separator, I usually put a couple logs on the right side away from the fire. They get hot and smoulder, so when I plop them on the coals they ignite instantly. This helps a lot in the lulls between pies when the flames tend to die down a bit, but the floor is still plenty hot.
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Sep 19, 2018 16:48
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If you want more toppings that piss off people who are not eating the pizza: sweetcorn.
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Sep 19, 2018 18:21
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well i moved recently and my new place has a gas oven  and even though i can set the max temp to 500, according to my new oven thermometer it actually maxes out at 450 and definitely does not recover heat as fast as my former electric oven did.I made a couple pizzas last night, and while they were a bit too much dough (probably should have used about 12-13oz instead of 15-16oz) i didnt get a single bit of blackening on the bottom and hardly any real browning so what is the best solution for getting back to 500? i preheated for over an hour but i guess i could put the pizza steel on a burner and then struggle to get it into the oven but i'm not exactly wild about that since the steel is so unwieldy
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Sep 24, 2018 19:00
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Is the broiler on the top? Maybe after preheating for an hour you can turn the broiler on high and let it heat the steel that way for a bit. I’ve managed to get my steel up to about 600 doing that, where my stove maxes at 550.
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Sep 24, 2018 19:12
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Mushroom pizza! 
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Oct 11, 2018 06:29
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I tried to make a pesto/mozz/tomato/artichoke pizza and failed  made a decent calzone though.
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Oct 15, 2018 21:57
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I was gonna try and make Chicago style deep dish pizza, but I don't have a mixer for the crust. Could I just mix it by hand to get similar results?
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Oct 22, 2018 20:57
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seiferguy posted:I was gonna try and make Chicago style deep dish pizza, but I don't have a mixer for the crust. Could I just mix it by hand to get similar results? This person says it can be done. No food processor either?
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Oct 22, 2018 22:44
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Heners_UK posted:This person says it can be done. I have a very very small food processor. I suppose my ninja blender has a dough blade (I completely forgot about it till now) so I could probably use that.
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Oct 22, 2018 23:17
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I'd say it's doable, but I've attempted to do the creaming method by hand (not recommended) so my threshold on viability might be a bit skewed.
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Oct 22, 2018 23:33
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Used the ninja blender with the dough hook. Final result:  It was... very good.
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Oct 23, 2018 07:01
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I’ve finally been given the okay by my family to make homemade pizza for dinner this weekend...... I’ll believe it when it actually happens, but in the meantime I’m putting together a shopping list for stuff I need. I’m thinking about using this recipe unless this thread has a better one. I’m planning to cook it on my Big Green Egg because according to AmazingRibs they’re really good for making pizza. My first question is do I absolutely need a pizza stone or steel, or can I put the pizza on an oiled cast iron grate? And if I do need a pizza stone, will a lovely one from Bed Bath and Beyond work in a pinch (assuming I buy something better later)? I. M. Gei fucked around with this message at 02:15 on Oct 25, 2018 |
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Oct 24, 2018 23:42
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I. M. Gei posted:My fist question is do I absolutely need a pizza stone or steel, or can I put the pizza on an oiled cast iron grate? And if I do need a pizza stone, will a lovely one from Bed Bath and Beyond work in a pinch (assuming I buy something better later)? Pizza on a grate is a valid option but the cook method is different and results asimilar to stone/steel. I'd honestly go straight to steel if you can, but a boring stone will do if you want it. Last time I used a stone over charcoal it cracked quickly though.
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Oct 25, 2018 00:22
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Heners_UK posted:Pizza on a grate is a valid option but the cook method is different and results asimilar to stone/steel. I’m not sure if I’ll be able to get a steel until Christmas, but I’ll look into it. What’s a good steel that’ll fit on a round grill with an 18 inch diameter?
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Oct 25, 2018 03:41
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The big Green egg pizza stone is pretty resilient and I used it a couple hundred times before I gifted it to my mom when I got a baking steel Don't try to cook directly on the grate on the BGE.
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Oct 25, 2018 17:44
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Belgian endive, goat cheese, salami, pesto, mozz, pecorino, Di Napoli tomatoes, basil, olive oil, sourdough 
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Oct 26, 2018 07:15
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I got a stone. Now I have a question about tomatoes. I decided to try making pizza sauce from scratch, and I bought two kinds of tomatoes at the store because I wasn’t sure which one is better for the job: “Roma” tomatoes, which are about the size of my fist, and “San Marzano” tomatoes, which are these little things that are about an inch and a half long and may or may not be actual San Marzanos. Which of these are better for making sauce?
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Oct 26, 2018 16:08
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I. M. Gei posted:I got a stone. Now I have a question about tomatoes. San Marzano is regarded as more authentic for Neapolitan pizzas, but both are good tomatoes for sauces overall. If I remember right, the San Marzano would be better for laying out in ribbons on a Neapolitan pizza if you weren't going to use sauce since it breaks down a bit flimsier. Note that I'm rambling about Neapolitan pizza a lot here; none of these really matters outside of that particular domain. You can smash the two varietals together in your sauce for all it matters.
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Oct 26, 2018 16:18
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I. M. Gei posted:I got a stone. Now I have a question about tomatoes. I loving love the sauce that kenji uses for his detroit style pizza recipe. I could basically drink it. It's just olive oil and melted butter, use that to toast garlic/oregano/chili flakes for a minute, add tomatos, sugar (yea some sugar in sauce is good, dwi) and extra garlic and onion powder. Then it simmers for 45 minutes or so. (Also add anchovy/anchovy paste with the garlic/oregano/chili flakes even though the recipe doesn't call for it, because that poo poo makes every sauce better). Gwaihir fucked around with this message at 16:32 on Oct 26, 2018 |
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Oct 26, 2018 16:29
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I. M. Gei posted:What’s a good steel that’ll fit on a round grill with an 18 inch diameter? This, but take some time to research the actual methods you intend to use first. Occasionally steel directly over coals with pizza on top isn't the best choice. I've not personally done it. Sometimes cooking surfaces can be too hot.
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Oct 26, 2018 16:50
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Rocko Bonaparte posted:San Marzano is regarded as more authentic for Neapolitan pizzas, but both are good tomatoes for sauces overall. If I remember right, the San Marzano would be better for laying out in ribbons on a Neapolitan pizza if you weren't going to use sauce since it breaks down a bit flimsier. Note that I'm rambling about Neapolitan pizza a lot here; none of these really matters outside of that particular domain. You can smash the two varietals together in your sauce for all it matters. I guess I’m just a little confused because I thought San Marzanos were... y’know, bigger. Anyway I’m probably gonna switch over to Kenji’s New York-style pizza recipe, and I might as well dump out all of my remaining questions here. 1. How the gently caress do I peel and de-seed those tiny little “San Marzano” tomatoes? 2. Is it absolutely necessary to use bread flour for this dough recipe, or would all-purpose flour work too? 3. Is anchovy paste a good thing to add to sauce if I loving hate anchovies? 4. Where do I buy anchovy paste?
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Oct 26, 2018 18:40
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Just go with a can of peeled whole San Marzano tomatoes, it'll be fine. You can either smush em up with your hands, a potato masher, or an immersion blender depending on how smooth you like your sauce. I've never ever de-seeded tomatoes, I don't know how is even do it heh.
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Oct 26, 2018 18:44
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I. M. Gei posted:I guess I’m just a little confused because I thought San Marzanos were... y’know, bigger. 1. As has already been recommended, just use a can of San Marzano tomatoes, or even California "San Marzano style" tomatoes...they are probably better quality than whatever you're buying fresh in the grocery store this time of year anyway. 2. A pizza dough benefits a lot from the extra protein and resulting gluten that bread flour provides, but you can use AP in a pinch. The crust will be a little bit less crispy and chewy but it's not the end of the world. 3. Yes, it is only there to add umami and will not make the sauce taste like anchovies. Alternatively, you can add some fish sauce instead to get the same effect. 4. It can be hard to find at your run-of-the-mill grocery store. Fall back on fish sauce if you can't find it. Also, I highly recommend buying Ken Forkish's book The Elements of Pizza. He covers a ton of different styles in that book and gives recipes and techniques that will fit whatever circumstances you are working with from, "I have a bonafide pizza oven that gets up to 999 degrees" to "I woke up this morning and decided I want pizza for lunch and all I have to cook it in is an oven."
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Oct 26, 2018 18:56
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ogopogo posted:Belgian endive, goat cheese, salami, pesto, mozz, pecorino, Di Napoli tomatoes, basil, olive oil, sourdough Hachi machi. What bake method are you using? What dough? Stuff like this needs to be my next steps, as my New York style in my oven is on lockdown.
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Oct 26, 2018 19:34
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ShaneB posted:Hachi machi. What bake method are you using? What dough? This is a neapolitan style sourdough pizza, 63% hydration using Caputo 00 blue bag flour. Instead of yeast I use my starter, which constitutes about 20% of the final dough. I cook them in my wood fired Pizza Party oven, around 850-900F for 90-120 seconds 
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Oct 26, 2018 22:18
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ogopogo posted:This is a neapolitan style sourdough pizza, 63% hydration using Caputo 00 blue bag flour. Instead of yeast I use my starter, which constitutes about 20% of the final dough. I cook them in my wood fired Pizza Party oven, around 850-900F for 90-120 seconds Oh yeah you're THAT GUY
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Oct 26, 2018 22:40
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'That guy' responding to a request about recipe and technique with a detailed reply?
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Oct 26, 2018 22:43
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No, "that guy" who has a dope af pizza oven trailer and a pop-up pizzeria business.
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Oct 26, 2018 22:48
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ogopogo posted:This is a neapolitan style sourdough pizza, 63% hydration using Caputo 00 blue bag flour. Instead of yeast I use my starter, which constitutes about 20% of the final dough. I cook them in my wood fired Pizza Party oven, around 850-900F for 90-120 seconds what's the lowest % starter that's given you good results?
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Oct 26, 2018 22:50
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Mikey Purp posted:No, "that guy" who has a dope af pizza oven trailer and a pop-up pizzeria business. Speaking of goon-owned pizzerias, Doom Rooster have you opened your own pizza place yet? You talked about it earlier in the thread and your pics and combos are always amazing.
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Oct 26, 2018 23:47
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Mikey Purp posted:No, "that guy" who has a dope af pizza oven trailer and a pop-up pizzeria business. Haha, it's still a very much small time operation, rest assured, and it's been an 8 year journey to get to this. Pizza has been in a huge upswing in everything lately, it's awesome to see how pretty much anyone can make dope pizza at home with basic stuff. Once you even get a little bit obsessed with making a certain style, it's easy to fall into a hole of pizza lifestyle! Submarine Sandpaper posted:what's the lowest % starter that's given you good results? I think I was loving with 60% and a touch lower for a while, but I live in Las Vegas - humidity is around 28-32% or lower depending, so I found with the sourdough that going any lower just messed with the fermentation quality of the dough. I've found a sweet spot for my dough where I can do a room temp fermentation for 12-18 hours with this hydration and turn out great pizzas. Depending on the event, I'll store balled up dough in a walk-in for 12-18 hours after a bulk ferment. Every batch I am constantly tweaking this or that, finding what works best in certain weather/temps/humidity and keeping a log of that to refer to for upcoming pop-ups or events. Summer dough is different than winter dough, and that's what I love about pizza and my sourdough - it has a consistent flavor and taste, but the methods to get there can vary quite a bit. I. M. Gei posted:Speaking of goon-owned pizzerias, Doom Rooster have you opened your own pizza place yet? You talked about it earlier in the thread and your pics and combos are always amazing. I'm curious about this as well, his pizzas are always loving amazing looking, and I'm sure they taste even better.
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Oct 27, 2018 00:42
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Mikey Purp posted:No, "that guy" who has a dope af pizza oven trailer and a pop-up pizzeria business. Yes that guy. Only respect was meant.
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Oct 27, 2018 02:32
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I even read your op wrong and left out a word in my mind. My bad for blowing this out of proportion.
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Oct 27, 2018 02:37
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I. M. Gei posted:I guess I’m just a little confused because I thought San Marzanos were... y’know, bigger. San Marzanos are generally oblong so their size can be confused due to their shape. I don't think they are particularly large, but that is in a world where we are used to BEEFSTEAK tomatoes and stuff like that which isn't really pizza-friendly anyways. It's moot if you're making sauce with them.
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Oct 27, 2018 20:32
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I maaaaaay have overkneaded my pizza dough. It’s springing back when I press on it, but when I fold it it doesn’t really mix into itself, if that makes any sense; it’s kinda like folding doughy paper. It also tears when I try to stretch it (i.e. it doesn’t pass the windowpane test). I was supposed to knead it once or twice, and I kneaded it... I didn’t count how many times I kneaded it but it was a lot more than twice. I should probably also mention that this is my first time kneading pizza dough, or bread dough of any kind for that matter. Should I throw this dough out and start over? Pics  
I. M. Gei fucked around with this message at 21:27 on Oct 27, 2018 |
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Oct 27, 2018 21:23
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Is it still cold? Can't remember which dough you went with but kenjis NY pizza has a cold ferment and that requires some time at room temp
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Oct 27, 2018 21:29
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