|
Show me how you did the dough please.
|
#
?
Nov 9, 2020 01:13
|
|
|
|
| # ? May 15, 2024 23:10 |
|
|
|
|
#
?
Nov 9, 2020 01:42
|
|
|
 toplitzin posted:So...
|
|
#
?
Nov 9, 2020 01:43
|
|
|
Once again science saves the day
|
|
#
?
Nov 9, 2020 03:48
|
|
|
lurker2006 posted:Anyone found a good recipe for a medium thickness american pie? I've been trying my hand at ny for awhile and the thinness of them just hasn't been turning out too well for me, always end up like a cracker on my stone. I got this from the Pizzamaking forum, probably looking for a Dominos clone. It's not a great clone, but it's a fine pizza. That quantity isn't a typo. Reduce the recipe by 10% as you choose. 360 g flour 226 g water 20 g oil 20 g sugar 5 g salt 3 g yeast Makes approx 1.1 14" dough ball. Put on a screen, bake at 375-400 for 20-40 minutes.
|
|
#
?
Nov 9, 2020 14:36
|
|
|
poo poo POST MALONE posted:Show me how you did the dough please. Very carefully. But really, i just stretched it and hosed with it until it fit. Some stretching, some tearing, some pushing. Is this pizza or childbirth we're talking about? Maybe next time I'll split the dough into four logs and fill each section and let them proof together/into each other.
|
|
#
?
Nov 9, 2020 16:41
|
|
|
Happiness Commando posted:I got this from the Pizzamaking forum, probably looking for a Dominos clone. It's not a great clone, but it's a fine pizza. That quantity isn't a typo. Reduce the recipe by 10% as you choose. What do you do with the.1?
|
|
#
?
Nov 9, 2020 17:32
|
|
|
nwin posted:What do you do with the.1? Your nearest sourdough starter hungers.
|
|
#
?
Nov 9, 2020 18:06
|
|
|
hell yeah now I wanna go full pinterest gif recipe and try it in muffin tins
|
|
#
?
Nov 9, 2020 18:49
|
|
|
nwin posted:What do you do with the.1? Be frustrated that I keep forgetting to update my recipe. I don't make it enough to be very bothered, so I just push it off until next time
|
|
#
?
Nov 9, 2020 19:11
|
|
|
Happiness Commando posted:Be frustrated that I keep forgetting to update my recipe. I don't make it enough to be very bothered, so I just push it off until next time
|
|
#
?
Nov 10, 2020 10:18
|
|
|
Yes, and all my equipment maxes out at 14" 
|
|
#
?
Nov 10, 2020 15:09
|
|
|
Black forest ham, smoked cheddar, chanterelles and garlic:
|
|
#
?
Nov 16, 2020 03:31
|
|
|
large hands posted:Black forest ham, smoked cheddar, chanterelles and garlic: I loving looove chanterelles. We just found a rad local mushroom grower/purveyor and hoping to start sourcing those when the time is right. Such a good flavor for pizzas. Been busy working on a few things, exciting poo poo in the works. Have some cast iron pizza porn!      And here's the Thanksgiving pizza we're putting out this weekend. The "As God As My Witness, I Thought Turkeys Could Pie" pizza. Cranberry mascarpone base, smoked gruyere, mozz, sous vide then roasted turkey breast, garlic parm yukon gold mashed potato stars, finished with sourdough bread crumbs, fried shallots, candied walnuts, mushroom gravy, and chives. So amazing - Thanksgiving on a slice without being heavy or overbearing in any way.  
|
|
#
?
Nov 19, 2020 20:00
|
|
|
Holy poo poo
|
|
#
?
Nov 19, 2020 20:09
|
|
|
Flash Gordon Ramsay posted:Holy poo poo
|
|
#
?
Nov 19, 2020 21:17
|
|
|
For the deep dish, how do you get the sidewalls like that? Is there a technique for how the dough and cheese go in that makes it seamless like that?
|
|
#
?
Nov 19, 2020 21:24
|
|
|
poo poo POST MALONE posted:For the deep dish, how do you get the sidewalls like that? Is there a technique for how the dough and cheese go in that makes it seamless like that? It's pan proofed for about ~18 hours, then I parbake it. I parbake the shell until it's pretty much fully cooked, so it doesn't need long when I fire it off. I let the shell chill for a day in saran wrap and in the fridge. Get the skillet piping hot in the wood fired oven and drop the shell in. It'll just finish and crisp up the bottom with the heat. Meanwhile pack in shredded mozz/provolone into the rim of the cast iron and around the pie, it should begin to sizzle and melt as you build the pizza. Fire off till the edges look crispy enough, pull and let rest until you can slide a palette knife between the cheese and the cast iron wall and slip it out. Finish with sauce, ricotta, parm, basil, garlic oil.
|
|
#
?
Nov 19, 2020 22:01
|
|
|
PizzaGoons, is there a secret to ensuring your pizzas come off the peel? I’m using an aluminum peel, and even with HEAVY flouring and very light toppings, I still have pretty frequent issues. Edit: Like, flouring heavy enough that some bites are unpleasant to eat because of the caked scorched flour on the bottom.
|
|
#
?
Nov 25, 2020 21:26
|
|
|
Corn meal!
|
|
#
?
Nov 25, 2020 21:28
|
|
|
Buy a wooden peel. Also I like to jiggle mine every step of the way (sauce, cheese, toppings) to make sure it's still good.
|
|
#
?
Nov 25, 2020 21:51
|
|
|
feels like cheating but I have a superpeel and it's very easy, no cornmeal just a light dusting of flour https://superpeel.com/
|
|
#
?
Nov 25, 2020 22:39
|
|
|
Human Tornada posted:Buy a wooden peel. Also I like to jiggle mine every step of the way (sauce, cheese, toppings) to make sure it's still good. Yea this is key. If any part of the sauce or any other wet component gets between the bottom of the pizza and the peel it will stick. You gotta check and jiggle a bit every step of the way. If it does get stuck I like to lift the pie up to with a dough scraper to unstick it and slip a bit of flour right where it was stuck to absorb the moisture.
|
|
#
?
Nov 26, 2020 03:57
|
|
|
I've tried it all and settled on parchment paper
|
|
#
?
Nov 26, 2020 04:02
|
|
|
made a batch of dough earlier today, these are some pizzas from a few weeks ago margherita  quattro formaggi with mozzarella, gorgonzola, ricotta and pecorino  cheese  pizza bread with garlic and herbs  felt like something savoury, this was just gorgonzola and onion
|
|
#
?
Nov 26, 2020 05:00
|
|
goku i won't do what u tell me
|
A++++
|
|
#
?
Nov 26, 2020 05:15
|
|
|
BraveUlysses posted:feels like cheating but I have a superpeel and it's very easy, no cornmeal just a light dusting of flour Would this work with an Ooni? Seems like it may be tough to use in a confined space
|
|
#
?
Nov 26, 2020 20:35
|
|
|
no it won't, I had to buy and learn how to use a real peel for my ooni it works very well for pizza steel in oven though
|
|
#
?
Nov 26, 2020 22:15
|
|
|
anyone ever experimented with folding/laminating crusts? Usually something you see in midwestern hole in the wall pizzerias.
lurker2006 fucked around with this message at 04:23 on Nov 29, 2020 |
|
#
?
Nov 29, 2020 04:20
|
|
|
lurker2006 posted:anyone ever experimented with folding/laminating crusts? Usually something you see in midwestern hole in the wall pizzerias.  not mine lol
|
|
#
?
Nov 29, 2020 06:42
|
|
|
edit:nvm. I ask because there's a type of pizza I never really see mentioned anywhere online, like a medium thickness cracker crust.
|
|
#
?
Nov 29, 2020 16:53
|
|
|
Like the frozen style from Costco?
|
|
#
?
Nov 30, 2020 02:56
|
|
|
lurker2006 posted:edit:nvm. I ask because there's a type of pizza I never really see mentioned anywhere online, like a medium thickness cracker crust. the pizzamaking.com forums are your friend I remember seeing a laminated dough on there at some point, though I've only made one or two of the risen cracker-style docked crust recipes
|
|
#
?
Nov 30, 2020 03:18
|
|
|
Rooted Vegetable posted:I've tried it all and settled on parchment paper This is how I went too. I don’t even flour it.
|
|
#
?
Dec 5, 2020 18:18
|
|
|
I use parchment too. I remove it after parbaking the crust if it's whole wheat but if it's all white flour I just yoink it out after a few minutes once the crust has set. 100% success rate
|
|
#
?
Dec 5, 2020 18:33
|
|
|
I'm going to try parbaking the crust before I add the sauce and cheese/toppings. Should I brush on some olive oil or butter or anything first? Is a 4-5 minute bake @500F a good starting point? I'm using a baking steel and a traditional dough.
|
|
#
?
Dec 7, 2020 02:04
|
|
|
Sometimes if a pie gets stuck you can lift up an edge and blow under it We did this at a pizza shop I worked at Don't tell anyone
|
|
#
?
Dec 7, 2020 02:48
|
|
|
poo poo POST MALONE posted:I'm going to try parbaking the crust before I add the sauce and cheese/toppings. I like to parbake for about 3 or 4 minutes at 525 and it works pretty well. I also recommend adding a little sauce to keep it wet while parbaking or you can get some crackerey textures from using just oil
|
|
#
?
Dec 7, 2020 18:50
|
|
|
I've got some Neapolitan style dough cold fermenting in my fridge right now because the recipe calls for a 2-4 day cold ferment. So what happens if I only give it a day and a half? Is it gonna turn out bad?
|
|
#
?
Dec 12, 2020 21:51
|
|
|
|
| # ? May 15, 2024 23:10 |
|
|
Depends on if it fermented at all at room temp. Might not be as bubbly and flavor profile might not be the same but it’s probably still fine to use. Did it double in size?
|
|
#
?
Dec 12, 2020 21:53
|
|