|
whoops double post
|
#
?
Jan 16, 2021 02:34
|
|
|
|
| # ? May 11, 2024 13:44 |
|
|
So I'm gonna try this again tomorrow, assuming I move my steel to the bottom rack, preheat it for an hour, is there anything else I need to do? Should I parbake the crust? Should I turn down the temp from 550 to 500? I did see this reply PokeJoe posted:Yeah if you parcook it next time it will probably turn out pretty good. i have no idea how those other guys don't parcook big sheets unless the crust is really thin but anything that involves the dough touching cold metal when it goes in the oven is a good indicator that a parcook will help But I was looking around and almost no recipe except for Forkish's seems to call for this so I'm a little confused
|
|
#
?
Jan 16, 2021 06:41
|
|
|
Leave the rack in the same place and preheat the full time. Parcook dough and sauce at 550 until the crust is set but not browned on top, the bottom may or may not have brown spots. Maybe ~7 minutes but probably a little bit less. Pull and top, bake till the toppings look good. You might be able to move the rack lower and avoid the parcook but if you're just using the same recipe a 2nd time it might not be enough for you if it was still really doughy the first time. A lot of recipes avoid it because frankly it's more work and it kinda sucks to top a hot pizza and sheet pan but it gives you a different kind of control over the cooking process you don't get trying to bake it all in one go.
|
|
#
?
Jan 16, 2021 07:44
|
|
|
PokeJoe posted:Leave the rack in the same place and preheat the full time. Parcook dough and sauce at 550 until the crust is set but not browned on top, the bottom may or may not have brown spots. Maybe ~7 minutes but probably a little bit less. Pull and top, bake till the toppings look good. What do you think about lowering the temp to like 450-500? edit: whoops lol you already said 550 there
|
|
#
?
Jan 16, 2021 07:45
|
|
|
You'd have to bake it longer, might get a little less rise out of the dough and less browning on the crust surface but you'll have more time for the dough to set and more time for the toppings. I like my crust to be nicely browned so I get my oven as hot as I can but you can adjust it to your preference. I made this simple pepperoni and garlic last night and it was amazing. 
|
|
#
?
Jan 16, 2021 07:55
|
|
|
Imho parbaking is only appropriate if you're going to be putting it on a grill rack or making your own frozen pizzas. Your dough was just raw in comparison because you had a massive heat sink on the dough. My steel takes over an hour to get to a 500 temp and you want that dough frying in the oil at 500 asap. Throw a lb of room temp stuff on the steel too and you're looking at it taking even longer. My bet is the steel wasn't even 400 at the end of your bake. If you are resolved to go a parbake route start on a low rack and move it to the top towards the end when you want to brown your cheese. If you start at 550 you will want to drop the temp at some point or enjoy a very smoky kitchen.
|
|
#
?
Jan 16, 2021 14:35
|
|
|
After many months baking good but pale pizzas i just realized i can pop the pizza into the broiler drawer in the bottom to get a decent browning/toasting on top the last 45ish seconds. Argh Whoever designed a modern oven with bottom only heating, screw you.
|
|
#
?
Jan 17, 2021 07:15
|
|
|
I parbaked for 6 mins and cooked for 8 mins today after heating the oven for an hour at 550, bottom still wasn't really crisp in the middle, so I think next time I'm gonna have to add a couple mins more of parbaking. Still no idea how this would work if I didn't parbake because the cheese was about as done as I like it by the end of the 8 mins of cooking so if I had cooked it for 14 mins total it would have just been obliterated again. Upon reheating a slice on the steel though it finished crisping up and was very good.
|
|
#
?
Jan 17, 2021 07:29
|
|
|
Sorry for the goofy iPhone pics but it's all I had on me. Yesterday was really good, a sourdough sellout day! Pepperoni  The Nancy Silverton - San Marzano tomatoes, oregano, fresh garlic, fresh burrata, malden sea salt, cracked pepper, basil, olive oil 
|
|
#
?
Jan 17, 2021 16:45
|
|
|
Kenji's Detroit Pizza is my indoor standby when I can't or won't fire up wood-fired oven so I have some things to say. I use ~9x13 aluminum half-sheet pans and still bake 12-15 minutes per the original recipe. This is despite scaling the recipe by ~44% to factor the increased surface area. I've forgotten to do this and the results are terrible. I don't use any stones nor steels. The half-sheet goes into the middle rack. I bake for the full time because I want "extra crispy." The first thing I'd check is the actual baking temperature. Could it actually be running hot? The second thing would be to put the sauce on top of the cheese instead of the cheese on top of the sauce (for a Detroit pizza).
|
|
#
?
Jan 17, 2021 17:48
|
|
|
ogopogo posted:Sorry for the goofy iPhone pics but it's all I had on me. Yesterday was really good, a sourdough sellout day!  Beautiful...
|
|
#
?
Jan 17, 2021 21:55
|
|
|
Rocko Bonaparte posted:Kenji's Detroit Pizza is my indoor standby when I can't or won't fire up wood-fired oven so I have some things to say. Do you normally put the sauce on top of the cheese on yours? I mean I can do that I just thought other people weren't and still not having their cheese burn. I'm fine with par-baking to be honest and it came out alright, it's more of just confusion at this point where I just want to figure out why other people can manage to cook theirs for 14 minutes as you say without all the cheese just being totally burned as I see on youtubes and whatnot, whereas you saw how mine looked after even only 12. Especially since I think my crust actually needs a bit more than 14 mins total time, or seems to, to actually get the bottom to be crispy. I'm using a full sheet pan though so I mean I guess the heat takes the longest to get to the middle from the outside. It's possible my oven is hot but I don't really think so, it doesn't cook any faster for non-pan pizzas than anyone else seems to, it still takes like 5-6 minutes to cook one. Lowering the temperature was something I considered though, like maybe if I preheat the oven to 550 and let the steel get to 550 but then cook it at 500 or 475 or something so the air is only that hot, maybe the cheese won't burn but the crust will still cook from the heat left over in the stone going through the pan.
|
|
#
?
Jan 17, 2021 22:00
|
|
|
Previously when I've put mushrooms on pizza, I precook them to draw out the moisture. Is there any other topping where that is a benefit for moisture control purposes?
|
|
#
?
Jan 18, 2021 01:51
|
|
|
Lots of veggies benefit from precooking imo. Onions, peppers, asparagus, broccoli, potato, etc. I put a lot of my leftovers on pizzas
|
|
#
?
Jan 18, 2021 02:00
|
|
|
For like onions or peppers can I just toss them on a sheet pan and roast them for a few mins? With mushrooms i usually do it on a pan on the stove top with butter but i don't think that will work as well with other veggies
|
|
#
?
Jan 18, 2021 02:19
|
|
|
I just sauté them on the stovetop if I want to drive off moisture. It’s quick and takes only a minute or so. I really don’t like mushy peppers so don’t expect a crunch unless you just add them for a minute or so right to the pizza. Nothing worse than a pointlessly watery pizza.
|
|
#
?
Jan 18, 2021 03:06
|
|
|
I made some pizzas  Didn't tear the edges but my square pizza didn't quite reach the corners so I didn't get the edges I liked there. Dang tasty though.
|
|
#
?
Jan 18, 2021 03:08
|
|
|
Stefan Prodan posted:So I'm gonna try this again tomorrow, assuming I move my steel to the bottom rack, preheat it for an hour, is there anything else I need to do? I've always kept my steel at the bottom rack, so when not in use it just works to even out the ovens temperature fluctuations. So people use the steel on the top rack...
|
|
#
?
Jan 21, 2021 14:27
|
|
|
His Divine Shadow posted:I've always kept my steel at the bottom rack, so when not in use it just works to even out the ovens temperature fluctuations. I was using it on the top before because I was doing the Forkish method of par baking the crust and then finishing it by broiling for 3 mins or so (with a directly on-steel pizza, not pan)
|
|
#
?
Jan 22, 2021 00:54
|
|
|
Yeah I googled that and it looks like too much effort for me to be honest. When I make a "real" pizza I just take place the pizza on the steel on the bottom rack, and I never make less than 5 pizzas if I go through the trouble of making real pizza so I have kind of an assembly line going and can't be too attentive so small details like changing modes on the oven between pizzas. Just leave the oven on max all the time and let it preheat so the steel is hot. Last night I made a square pan pizza instead, since I got hungry for one of those after reading about it. Way easier, much less mess, and came out tasty, used a simple 60% hydration dough with extra olive oil. I didn't cook the dough separately. Middle rack with the steel in the bottom rack, 200C (reduced to 170C after a while to prevent the cheese from overbrowning) for 25 minutes and it was done, cheese was just fine and the crust cooked through.
|
|
#
?
Jan 22, 2021 10:11
|
|
|
Detroit style pizza with the pan directly on the steel, half pepperoni, half sausage, olive, giardiniera, probably a 14 minute bake.   Also paired with Michael Mann's Thief.
|
|
#
?
Jan 23, 2021 16:33
|
|
|
Human Tornada posted:Detroit style pizza with the pan directly on the steel, half pepperoni, half sausage, olive, giardiniera, probably a 14 minute bake. 
|
|
#
?
Jan 23, 2021 16:44
|
|
|
Salami Pizza with cow milk mozzarella, Pecorino and EVO. It turned out a bit small and unfortunately the Salami lost a lot of fat and sogged the whole Pizza...also I forgot to buy Basil. Tasted great anyway!
|
|
#
?
Jan 23, 2021 16:59
|
|
|
Detroit style for tonight
|
|
#
?
Jan 30, 2021 01:04
|
|
|
Dacap posted:Detroit style for tonight that looks unreal good
|
|
#
?
Jan 30, 2021 01:05
|
|
|
oh hell yes pizza time. i forgot in my years away from the forums how much i love GWS and how it makes me up my food game for contribution, a few pizzas from over the summer in my weber with pizzacue attachment. i've moved back to the oven now that it's cold i mostly have been basing my dough around the basic one from Pizza Camp anchovies, spinach, and red onion  bonus shots of the setup  
|
|
#
?
Jan 30, 2021 02:04
|
|
|
Is there a consensus on best/cheapest Detroit style pizza pan? Looking at stuff on amazon and they all kind of look the same
|
|
#
?
Jan 31, 2021 00:40
|
|
|
Lloyd pans, 100%. This guy's an amazing pan: https://www.amazon.com/LloydPans-Kitchenware-Detroit-Pre-Seasoned-Resistant/dp/B01FY5PHIK
|
|
#
?
Jan 31, 2021 00:52
|
|
|
Sweet thanks!
|
|
#
?
Jan 31, 2021 00:55
|
|
|
Probably not the cheapest pan, but I definitely noticed the biggest improvement in my crust once I got one. The results are just so good.
|
|
#
?
Jan 31, 2021 01:02
|
|
|
Double bonus post, but the pan works amazingly well for other stuff too. Just used it for focaccia: http://imgur.com/a/58cxELB
|
|
#
?
Jan 31, 2021 02:10
|
|
|
It's a good pan.
|
|
#
?
Jan 31, 2021 02:16
|
|
|
+1 I'm making Detroit pizza tomorrow with mine
|
|
#
?
Jan 31, 2021 04:38
|
|
|
Can you dishwasher it?
|
|
#
?
Jan 31, 2021 07:55
|
|
|
PokeJoe posted:Can you dishwasher it? It's hard anodized aluminum, should not be a problem.
|
|
#
?
Jan 31, 2021 09:14
|
|
|
Stefan Prodan posted:Do you normally put the sauce on top of the cheese on yours? I mean I can do that I just thought other people weren't and still not having their cheese burn. I'm fine with par-baking to be honest and it came out alright, it's more of just confusion at this point where I just want to figure out why other people can manage to cook theirs for 14 minutes as you say without all the cheese just being totally burned as I see on youtubes and whatnot, whereas you saw how mine looked after even only 12. I'm sorry I didn't respond to this. I didn't really think there was one waiting for me. I should say that I had no baking stone or steel involved at all when following Kenji's recipe. You wrote that you're using a full sheet pan, which is too large for a regular home oven. I'm assuming that's not what you meant. His recipe is meant for a 10x14 pan, which is around the dimensions of normal US baking dishes give-or-take an inch here or there. I'm using larger half-sheet pans, which are 18x13, and I scale the dough. Funnily, my math isn't working out how I'd scale 10x14 to 18x13. My notes scaled the recipe assuming 8x8 to 13x9 haha. I think I saw the cake pans thing and just assume the original recipe just handles one of them. So I've been baking it a little bit thinner. I see the sauce put on top with the local Detroit place and I've seen it endorsed elsewhere so I just went with it. It doesn't seem to kill the sauce either.
|
|
#
?
Feb 1, 2021 07:08
|
|
|
i pizza'd last week. pesto, except i was out of pine nuts and parmesan at the time, so used cashews and marmite. honestly worked super well. found a mixed bowl of corn and peas in the fridge, as well as some leftover chicken, so i tossed it on top. most of the pizzas i make are an excuse to use up leftovers.  cooked in about five and a half minutes in my oven. probably could have done it in less but i put rather too much cheese on it since i shredded too much and didn't want to bother putting what was left back in the fridge. i used a bit of a preferment in this dough but it was about 90 minutes total from making the dough to pulling it out of the oven.
|
|
#
?
Feb 1, 2021 16:09
|
|
|
Rocko Bonaparte posted:I'm sorry I didn't respond to this. I didn't really think there was one waiting for me. Oh yeah I forgot the term full sheet pan meant something specific for like restaurant/catering size stuff Yeah I guess it was a 10x14 probably
|
|
#
?
Feb 1, 2021 19:13
|
|
|
mediaphage posted:i pizza'd last week. pesto, except i was out of pine nuts and parmesan at the time, so used cashews and marmite. This surely needs more explanation. You used marmite pesto as a pizza topping? You also used it in a sentence like it's a common occurrence
|
|
#
?
Feb 3, 2021 04:26
|
|
|
|
| # ? May 11, 2024 13:44 |
|
|
Rooted Vegetable posted:This surely needs more explanation. You used marmite pesto as a pizza topping? You also used it in a sentence like it's a common occurrence in small amounts i think it offers a lot of the same flavour notes as a strong parmesan. i didn't have any pine nuts, so i used cashews. i didn't have any parmesan, so i put in a dollop of marmite to get that salty, umami flavour profile.
|
|
#
?
Feb 3, 2021 04:33
|
|