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BraveUlysses posted:ugh, well my test run on the first pizza was a complete failure to launch, stuck on the new wood pizza peel (which I have used a few times with better success using kenjis ny pizza dough) There’s a lot of things that could be causing you trouble. Neapolitan is way different from a NY style. Give this video a watch. He does all the right stuff. https://youtu.be/LD7Qusvea_Q
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Aug 16, 2020 04:22
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Picked some chanterelles and these guys: https://en.wikipedia.org/wiki/Craterellus_tubaeformis. Made pizza with mushrooms and quick pickled shallots:  Was insanely good. Need to add more mushrooms next time, though. chia fucked around with this message at 08:08 on Aug 17, 2020 |
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Aug 17, 2020 07:59
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chia posted:Picked some chanterelles and these guys: https://en.wikipedia.org/wiki/Craterellus_tubaeformis. Ooooh I love chanterelles, that looks bomb! Always more mushroom than you think. Meaty funky goodness. Here's a margherita from a few nights ago  And this was from last night, something we are working on called The Meat Sweats. Coppa, pepperoni, woodfired jalapenos, chili flake, mozz, ricotta dollops 
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Aug 20, 2020 18:00
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The last several pies have looked amazing (honestly there is rarely a bad looking pie in this thread). I need a pizza injection but it has been 100ºF+ for days here in Socal.
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Aug 20, 2020 18:26
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ogopogo posted:Ooooh I love chanterelles, that looks bomb! Always more mushroom than you think. Meaty funky goodness. the Meat Sweats is awesome. Maybe add a little hot honey on top to finish? I've got my parents coming by for lunch in my backyard tomorrow, so I just made another batch of Neapolitan dough. As convenient as a no-knead dough can be, there's something just so satisfying about beating the hell out of a dough ball
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Aug 20, 2020 18:27
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Veritek83 posted:the Meat Sweats is awesome. Maybe add a little hot honey on top to finish? You actually called it! We had some Mike's Hot inside but forgot to drizzle it before we snapped the pic and devoured the pizza. I've found a lot of zen in dough prep, once you get it dialed in it becomes very peaceful to make.
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Aug 20, 2020 22:54
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Cyrano4747 posted:Ah good. Ok that’s not bad. Hey I got the tools so I am gonna use them. Not gonna spend 50 years getting rid of that knobbly surface the long way round, really improved my pan too and I used it for years beforehand so I had a benchmark. But I was aiming to get a pan that made teflon obsolete, for making pizza, meh it'll work as is.
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Aug 21, 2020 09:50
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Fuckin' around with that cast iron game. Turned out really good, nice thick cheese crust all the way around. The rise fell flat in the middle - I wasn't planning on trying the pan tonight but we went for it so we scooped a ball from the tray into the cast iron. Tomorrow I'm gonna just ball out the dough into it and let it rise in the pan.   
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Aug 22, 2020 06:26
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Wow, the cheese melt in the sides of that crust looks absolutely flawless. What kind of recipe/time/temp/etc did you use for that one?
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Aug 22, 2020 21:28
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Yeah gimme the recipie for that. I’m cooking a pizza right now and want yours instead.
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Aug 22, 2020 23:24
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Thanks guys - Getting better at it, made another one last night! I'm going off of my general summer neo-neapolitan style sourdough dough recipe - 100% 00 flour 64% H20 2.5% Salt 18% mature sourdough leavain .8% Olive oil This is a recipe that takes only 10 hours from start to finish, minus the feeding for your sourdough. I also have a 12 hour cold bulk/12 hour room temp balled proof recipe that we're going to try next once it cools down just a hair. Anyways, after the bulk ferment I balled out a 550g dough ball into an oiled 12" cast iron and let that rise for ~6 hours. Then we dimpled it down and spread it out to fill the pan, with a liberal application of olive oil on the sides. Let the rest for maybe an hour to 90 minutes, then parbake @ 500F till just before getting color. Pulled the cast iron out of the oven and began to fill the edges with shredded mozz, then worked towards the middle to make everything even and cheesy. A couple simple stripes of NY sauce to top, and then we threw it into the wood fired oven that was around 750F. That extra heat baked up the cheese really nice, and makes for a fast cook. Finished with basil, parm, ricotta dollops, cracked black pepper. The only thing that went wrong was that I hosed up in the dough mix by using an over mature sourdough feed. With the sourdough levain past its prime, my final dough never had a chance to fully proof to its full potential, which leads to a final bake that still rises fine, but lacks the completeness and structure of a properly made dough. This was frustrating for me because I haven't done this in almost a year, and as soon as I caught it I knew that my final dough balls wouldn't be like what I had on Friday. I've worked with my sourdough for most of my life, and there are still days that the wildness catches you off guard. The crust itself was good, still very light and airy but again, with a better made dough the spring would be more. As with all things cooking pizza, we'll just have to try again...   
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Aug 23, 2020 17:17
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Holy poo poo that crust looks amazing
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Aug 23, 2020 18:29
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ogopogo posted:Thanks guys - Getting better at it, made another one last night! More praise your way for your awesome pizzas and for sharing your recipes with us! Do you kind commenting on the olive oil? Also, let’s talk sourdough. I have an Ischia starter than I feed every 7-10 days with APF and always keep in the fridge. What’s the best way to use this in the dough (timing, temp to mature after feeding, etc) in your opinion?
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Aug 23, 2020 18:42
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ogopogo posted:Thanks guys - Getting better at it, made another one last night! Nice try but you forgot to hide the delivery boxes. No pizza at home can look this good.
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Aug 23, 2020 19:30
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poo poo POST MALONE posted:Nice try but you forgot to hide the delivery boxes. No pizza at home can look this good. Rats, I knew I was forgetting something! Nah but really I actually have been growing a very small wood fired pizza business out of my house  We are getting close on tying things up for a truck and a commissary space! mls posted:More praise your way for your awesome pizzas and for sharing your recipes with us! Do you kind commenting on the olive oil? Sharing is caring, pizza is love! The olive oil is a relatively new addition to the dough itself. I used to use just a few grams on the edge of my mixing bowl in the last minute of mixing the dough to help with bringing it out of the bowl. This is huge when you're mixing 12-14kg at a time (I'm pushing my 20qt mixer to it's limit, it's a champ). I started taking a more measured approach to adding the olive oil so that my hydration and mix weren't changing in the last minute when I was casually adding in a new liquid that I hadn't really factored in. It's a small amount, but it's been helpful! As far as the cast iron olive oil is concerned, it was a good oiling of the dough itself and around the edges. Then we stuffed the cheese down there and packed it in the created that crust edge. For your sourdough I recommend at least starting to feed it once a day if you want to use it in more baking! In reading, it looks like it's an old sourdough from Italy, so it's probably just fine after a few feedings at room temp. Feeding and use is timing and temp through and through. Room temp around here is 74-78F. I do a 1:2:2 sourdough/water/flour ratio for my feeds. Minimum I like to do is 50g/100g/100g - I do this just for the daily feeds if there's nothing to bake or make. I'm open two days a week now so I'm feeding twice a day, and scaling up that feed for whatever final dough mix I've got going. Water temp for the feeding is important I've found, in that 72-78F zone is good, maybe a touch cooler if it's a super warm day. With my sourdough right now this time of year I can reach a super good maturity level in about 6 hours. Once it's matured I'll either use it right away or hold it in the fridge till I need it a couple hours later. Careful - this is where I bit myself. I let it sit too long, thinking I still had strong starter to work with. From there, you can use your mature sourdough levain for whatever you're baking. I mix my sourdough thoroughly in the water so that's dissolved and bubbly, versus chunky and stringy. Hope this helps!
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Aug 23, 2020 20:32
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I do a really simple dough, ~1/5 fresh ground wheat, ~4/5 whole wheat, salt and oil. You have to roll it, but it's great at getting a crisp, almost cracker like crust that I really like. Use a stone. Browns really well and keeps its structure well for both a tomato and oil based sauce.
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Aug 24, 2020 14:08
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I need to try neopolitan again on my black stone. Anyone got a good recipe using a bag (1 kg) of Caputo flour? Cold ferment of a day or two would be preferred. I have a sourdough starter but I don’t need to use it.
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Aug 25, 2020 22:49
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Did pizza today, no knead dough on a cast iron pizza pan. I was tossing what I had so it was a pepperoni, meatball, and jalapeño pizza. The pizzas turned out great, though one slightly caught fire while I was finishing it in the broiler. Luckily the char was superficial, so it was still a good pizza.
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Aug 26, 2020 04:10
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nwin posted:I need to try neopolitan again on my black stone. Doom Rooster posted:Those are looking really good. this worked awesomely for me
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Aug 26, 2020 04:27
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Been making more pizza lately; tried a multigrain bread flour but it was way wetter even than using AP flour; I assume multigrain 'bits' basically dont absorb moisture the same way? Anyone have any tips on how to nail that down adjustment? I make 4 dough balls at a time that take a week to get through, so experimenting is a slow process.
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Aug 27, 2020 17:09
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it probably depends on what the other grains in the multi grain are, as I imagine different grains can absorb water at different rates. i notice when adding whole wheat flour for instance it needs more water but I bet some grains are just less spongey than wheat. you could make smaller test batches to figure it out, just make a single dough ball at a time. Or mix up all your dry ingredients at once, divide it into equal portions and then add different amounts of water to each one and write down the %. Then when you bake them just rank how much you like each dough until you found the water amount you like best.
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Aug 27, 2020 18:21
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PokeJoe posted:Or mix up all your dry ingredients at once, divide it into equal portions and then add different amounts of water to each one and write down the %. Then when you bake them just rank how much you like each dough until you found the water amount you like best. Okay that makes sense, Ill try it like that thanks!
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Aug 27, 2020 22:47
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Side note: that thing about Caputo "red or blue bag" made me look stuff up. I have only ever seen red bags and that is what I normally use. So I have been going in on the gluten for a good two years now. It might explain some of the handling.
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Aug 27, 2020 23:41
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Another weekend of pizza making done, sent out 80 pies over two days! Here are a few that we sold, and a few we kept for ourselves.. The cast iron R&D continues. Still working out a proper proof in the pan, but it's getting there.  We put up our Elote pizza again and it went like gangbusters!  Couldn't help but offer Flamin' Hot Cheetos as a topping...  And finally, a simple tomato, garlic, and burrata pie. Simplicity at its best! 
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Aug 30, 2020 16:29
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ogopogo posted:Another weekend of pizza making done, sent out 80 pies over two days! Here are a few that we sold, and a few we kept for ourselves..  they look incredible!
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Aug 30, 2020 16:35
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You proof in the pan? Dammit now I need to try that. That's a good idea.
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Aug 31, 2020 03:20
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ogopogo posted:Another weekend of pizza making done, sent out 80 pies over two days! Here are a few that we sold, and a few we kept for ourselves.. I'm gonna do cast iron pizza next time. That looks so good. Cheese pizza with blue cheese, buffalo mozzarella and pecorino romano: 
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Aug 31, 2020 06:06
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chia posted:I'm gonna do cast iron pizza next time. That looks so good. It appears you need to work on the single most crucial pizza making skill. Turning the best looking side to the camera and pretending the whole pie looks exactly like it. That right side leoparding... perfection. Looks absolutely great.
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Aug 31, 2020 13:48
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Doom Rooster posted:It appears you need to work on the single most crucial pizza making skill. Turning the best looking side to the camera and pretending the whole pie looks exactly like it. That right side leoparding... perfection. Ha, thank you! I went a bit overboard with the blue cheese but still a good pizza.
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Sep 1, 2020 07:35
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The Last Action Gyro pan pizza... Garlic oil/mozz/parm/gyro meat/feta/red onion base to fire, then finished with tzatziki, dill, parsley, feta, red onion, and a harissa hot sauce that some friends have created and are selling now.  
ogopogo fucked around with this message at 19:11 on Sep 12, 2020 |
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Sep 12, 2020 18:14
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Incredible!
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Sep 12, 2020 19:04
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Some same-day dough pies from the Ooni: Pep, serranos and honey  Margherita  daughters pepperoni 
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Sep 12, 2020 20:13
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large hands posted:Some same-day dough pies from the Ooni: These all look delicious but I’m absolutely loving the pepperoni manta ray curls, like they’re flying off the pie!
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Sep 12, 2020 20:28
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ogopogo posted:The Last Action Gyro pan pizza... Just beautiful.
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Sep 15, 2020 01:55
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My brain says that's too many toppings but my heart says please kill me with this.
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Sep 15, 2020 02:30
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ogopogo posted:Another weekend of pizza making done, sent out 80 pies over two days! Here are a few that we sold, and a few we kept for ourselves.. Fuuuuuuuuuuuuck. My grocery store had small wood-fired Ooni’s for $250 this past weekend. If they’re still there this coming weekend I think I’ll have to take the plunge.
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Sep 15, 2020 05:31
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Wow, looking at your guy's Pizzas I think I need to step up my Pizza game. Seriously I was in (northern) Italy last week and I only found one Pizzeria which sold proper Neapolitanian style Pizza and could compete with the looks of your Pizzas. I'm impressed! Here is a Margherita I made a few weeks ago.  San Marzano Tomatoes Mozzarella di Bufala Basil Garlic EVO This is two days ago.  San Marzano Tomatoes Fior di Latte (cheap one unfortunately) Milanese Beef Salame Pickeled Artichokes Basil Garlic EVO My dough recipe is: 100% flour (Caputo Tipo 00, 125g per Pizza currently) 64% Water (I used to do 70% but switched to 64% lately since 70% dough is a pain in the rear end to handle) 3% Salt 0.4-0.8% Fresh Yeast 24h - 48h refrigerated I own a Pizza steel and let it preheat to 250°C for 45 minutes. I bake the Pizza 5-6 minutes and then 1-1.5 minutes using the broiler function. Any tips or recommendations? I know my Pizza could use a bit more browning, I guess I need to give a bit more time with the broiler function...
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Sep 16, 2020 11:01
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In a home oven you might have to just put a little sugar in to help it brown even though it's not as ~pure~
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Sep 16, 2020 11:09
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Stefan Prodan posted:In a home oven you might have to just put a little sugar in to help it brown even though it's not as ~pure~ Not a bad idea, I will try it if the broiler functions burns the pizza too much!
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Sep 16, 2020 13:00
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I finally got ahold of some whole wheat flour and holy poo poo adding just a little bit (I'm too lazy too look at my recipe but something like 35g whole wheat, 350g strong AP) really loving improved things. I neglected to take a picture but it was beautiful and delicious.
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Sep 16, 2020 13:25
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