|
I started feeling confident about my hand forming skills somewhere between 50-75 pounds of flour consumed just by pizza dough. Im probably at 250 or 300 pounds of flour consumed and I'm still confident, but way way better. And in fact I just started working on a new technique about 25 pounds ago. But like many things, pizza is beautiful and delicious in all its forms. If a rolling pin works for you then that's what you should use!
|
#
?
Sep 7, 2021 21:27
|
|
|
|
| # ? May 19, 2024 06:33 |
|
|
Lately I've been flattening the dough ball with my fingertips until it's about 1/2 the final diameter, working out the thicker areas as much as possible. Then I'll pick it up with the backs of my hands near the edge and work my way around letting gravity do the final stretching. The biggest things that helped consistency was balling the dough and storing it in a round container for a day or two before shaping.
|
|
#
?
Sep 7, 2021 21:27
|
|
|
sirbeefalot posted:Lately I've been flattening the dough ball with my fingertips until it's about 1/2 the final diameter, working out the thicker areas as much as possible. Then I'll pick it up with the backs of my hands near the edge and work my way around letting gravity do the final stretching. No joke. The biggest thing is putting it cold and bringing it back out. I’ve had good shaping from even just a 6 hour cycle in the fridge. Really so much difference compared to just rising at ambient temp or a proofing contraption. That time spent mostly round with a taught skin has made so much difference in my pizza being round.
|
|
#
?
Sep 7, 2021 22:25
|
|
|
Is there a way to do the higher hydration doughs without them ending up needing to be caked in flour on the bottom to move on the peel? I did like a 68-70% somewhere around there one today and I had to really have like a thin layer of actual noticeable flour on there to get it to move at all and while it's not super unpleasant I guess it just feels weird to have a noticeable dusting of flour on it when you eat it, is that normal for the higher hydration ones or are people using Super Peel kinda stuff to avoid that?
|
|
#
?
Sep 7, 2021 22:49
|
|
|
Stefan Prodan posted:Is there a way to do the higher hydration doughs without them ending up needing to be caked in flour on the bottom to move on the peel? I use the peel that came with my roccbox and a little bit of semolina What round containers is everyone using for dough?
|
|
#
?
Sep 7, 2021 22:54
|
|
|
Brain Curry posted:I use the peel that came with my roccbox and a little bit of semolina For me, same round containers as I use for everything else, which is the plastic containers they give me soup in from chinese places We accumulated like 20 of them with accompanying lids during lockdown and we just use that for all leftovers now edit: basically these https://epackagesupply.com/1-4-gallon-32-oz-bpa-free-food-grade-round-container-with-lid-t41032-starting-quantity-25-count-free-shipping/
|
|
#
?
Sep 7, 2021 23:45
|
|
|
I haven't tried the shaping, when I do a cold rise I just have everything in one big bowl. I'll give it a shot.
|
|
#
?
Sep 7, 2021 23:50
|
|
|
Brain Curry posted:I use the peel that came with my roccbox and a little bit of semolina 48 oz tupperwares like these.
|
|
#
?
Sep 8, 2021 00:21
|
|
|
1qt/1L containers have worked best for my ~270g portion dough balls. Gives plenty of room to expand. I bought some nice Cambro brand ones, but cheap deli cup style works well too. I like the Cambro style because it's shorter and larger diameter, so easier to get into. sirbeefalot fucked around with this message at 01:04 on Sep 8, 2021 |
|
#
?
Sep 8, 2021 01:01
|
|
|
I learned how to make pizza at my dad's restaurant and I'm pretty good at making them circular if the dough is room temperature... if it's cold from the fridge, gently caress that. Also, spinning it in the air is the easiest way to stretch it when you get the hang of it.
|
|
#
?
Sep 8, 2021 03:01
|
|
|
 I made this pizza a while back. Then I made dozens more. It was a moment of goodness in a world of sorrow. I make them rectangular because I use a cutting board as a peel and a cookie sheet as a stone. That is all. Here is the recipe: 400g AP Flour (~11% protein); 400g Bread Flour (~14% protein) 500g Water 10g Sugar 15g Salt 5g yeast (doesn't really matter; add more if you feel the need) 13g (1 tbsp) Olive Oil Optional: 3g Oregano 2g Thyme 50g sourdough starter (if you like) In stand mixer bowl or regular bowl, add flour and water and autolyse for 20-30 minutes while you contemplate mortality and the truth within pizza. Add salt, sugar, yeast, and sourdough starter (if using), and kneed or mix until incorporated and shaggy. Add in garlic/thyme (if using). Mix for a couple more minutes. Add in oil. If using a mixer, mix on 2 for 6-8 minutes, or until you begin to feel the strength of the dough coming together and a smooth texture develops, with no oil remaining distinct form the dough. If you are kneading by hand, I found the oil incorporates more quickly if you laminate the dough and pain on the oil when you have it all spread out on your surface. Fold it back in and continue kneading until the oil seems to be well incorporated. Dough should have a light spring to touch and seem to taunt you with its youthful buoyancy. Cut dough into 4 equal (~350g) portions, and store in an appropriate container overnight in the fridge. Best results after 48 hours. Spread on a prepped peel or parchment paper, brush with olive oil/balsamic along the crust. Top it with all your hopes and dreams, then throw it in a 500 degree oven on the top rack for 6-9 minutes, depending upon how distracted you are by the implications of the metaphor. Repeat 3 more times for 4 pizzas. Eat them exclusively for several meals straight. Embrace nirvana.
|
|
#
?
Sep 8, 2021 07:37
|
|
|
StarkingBarfish posted:I've been meaning to try making pizza in teglia. My in-laws in milan love spontini so I'm trying to match their style. The general approach is pan pizza baked without cheese, with a good bit of oil to crisp the base, and then a second bake with stupid amounts of mozzarella on an oregano and anchovy topping: This looks interesting and as I'm going to be on holiday next week just 1.5 hours from Milan I will try to check it out when I'm there. As your in-laws are from Milan, do you happen to have any recommendations for (neapolitan) Pizza and/or a good ristorante or osteria to check out? Finding neapolitan style Pizza in northern Italy is not easy. bees x1000 posted:Confession: i've been doing this for ~5 years, made somewhere around a thousand pizzas, and I've never really figured out hand stretching. I just use a rolling pin like a neanderthal. It gets the job done In my opinion using a rolling pin is fine if you don't particularly want to have a huge airy cornicione. Nothing to be ashamed of.
|
|
#
?
Sep 8, 2021 16:02
|
|
|
Malefitz posted:
Agree on it being hard to find good neapolitan pizza in the north... Milan is kinda hard to make recs for because it's a huge city and swings more heavily towards 'modern' italian dining. I don't think I've ever eaten a neapolitan pizza while there. Not pizza but I can highly recommend 'Da Giannino l'Angolo d'Abruzzo' which is an abruzzese restaurant in the northeast of the city center. e: Gino Sorbillo has a restaurant in milan- I've not eaten there but that will for sure be as close to the real deal as you can get this far north. StarkingBarfish fucked around with this message at 22:24 on Sep 8, 2021 |
|
#
?
Sep 8, 2021 22:21
|
|
|
StarkingBarfish posted:Not pizza but I can highly recommend 'Da Giannino l'Angolo d'Abruzzo' which is an abruzzese restaurant in the northeast of the city center. Thanks for the recommendations. First glance both look good. I'll try one of these or maybe the Spontini depending on how long and where we'll stay. Will report back!
|
|
#
?
Sep 8, 2021 22:44
|
|
|
We’re catering some VIP cabanas for a big music festival in Vegas this weekend, and Ooni was kind enough to donate a few ovens for us to use while we pump out 850 pizzas this weekend (on the books so far). Works a treat! Far better than when I funded his V1 Kickstarter oven, super slick and easy to use. 
|
|
#
?
Sep 15, 2021 01:27
|
|
|
ogopogo posted:We’re catering some VIP cabanas for a big music festival in Vegas this weekend, and Ooni was kind enough to donate a few ovens for us to use while we pump out 850 pizzas this weekend (on the books so far). Nice! How many pies per oven per hour are you putting out? I've often wondered if there's a limit with these smaller ovens since they don't have the thermal mass but I guess that works both ways: the burners being so close to the base and the mass being so low they probably bounce back to temp fast.
|
|
#
?
Sep 15, 2021 17:25
|
|
|
Any suggestions for reasonably priced ovens that could fit on a small porch and be good for pizza and possibly other things? $100-$200 range? Trying to fill out a Christmas list.
|
|
#
?
Sep 15, 2021 18:21
|
|
|
bees x1000 posted:Any suggestions for reasonably priced ovens that could fit on a small porch and be good for pizza and possibly other things? $100-$200 range? Trying to fill out a Christmas list. you could build a clay oven for pretty cheap: 
|
|
#
?
Sep 15, 2021 20:10
|
|
|
Clay ovens are more expensive than you think unless you happen to have a pile of clay in your backyard. (I built one - about $1500). Edit: also if you want to build an oven, I'd recommend getting a premade refactory interior instead of going cob/clay. unknown fucked around with this message at 03:37 on Sep 16, 2021 |
|
#
?
Sep 16, 2021 03:29
|
|
|
unknown posted:Clay ovens are more expensive than you think unless you happen to have a pile of clay in your backyard. (I built one - about $1500). oh drat. in college I helped my buddy build one and we were broth pretty broke so I don't think it cost very much then. Took a shitload of work though. That summer I made a ton of pizza and it was really fun, and it's the ultimate party food cause they cook so fast in there, love it.
|
|
#
?
Sep 16, 2021 03:38
|
|
|
Looking around i guess specialized ovens, even small ones, cost $$$. Guess i'll be content with my stone.
|
|
#
?
Sep 16, 2021 05:10
|
|
|
The $100-$200 range is where you use dirt from the ground and possibly dried lawn clippings, but you'd have to cover it from the rain. That still leaves the floor material as a question. I'd also look at kits for at least part of any future build I might do because they've improved in quality and price, but nothing for $200.
|
|
#
?
Sep 17, 2021 19:50
|
|
|
Made a sheet pan 
|
|
#
?
Sep 18, 2021 01:35
|
|
|
Dacap posted:Made a sheet pan I look at aerial imagery of center-pivot irrigation farms a lot and this short circuited my brain. Nice job.
|
|
#
?
Sep 18, 2021 04:38
|
|
|
Dacap posted:Made a sheet pan Sheet pan more like Sheet drat that looks good
|
|
#
?
Sep 18, 2021 05:32
|
|
|
Sesame seed crust. Sesame seed crust. I'm intrigued.
|
|
#
?
Sep 18, 2021 06:10
|
|
|
pepperoni crops looking excellent this year
|
|
#
?
Sep 18, 2021 14:06
|
|
|
Brawnfire posted:Sesame seed crust. There’s a local chain here in Toronto called Maker Pizza that does it (as well as everything bagel seasoning crust) and I stole the idea from there https://www.instagram.com/p/CPgxbizhd1b/?utm_medium=copy_link
|
|
#
?
Sep 18, 2021 16:01
|
|
|
Fasdar posted:I look at aerial imagery of center-pivot irrigation farms a lot and this short circuited my brain. Center-pivot pepperoni farms. That thing looks magnificent. 
|
|
#
?
Sep 18, 2021 16:02
|
|
|
Dacap posted:There’s a local chain here in Toronto called Maker Pizza that does it (as well as everything bagel seasoning crust) and I stole the idea from there When I was a kid I remember Little Caesar's had what they called Crazy Crust, where you could add flavors to the crust. The obvious being there Garlic butter and Parm they put on the breadsticks, but they also had poppy seeds and sesame seeds. I loved the poppy seeds. I do love how those pepperoni are all lined up in nice little rows, like they are ready to march right into my mouth!
|
|
#
?
Sep 18, 2021 21:49
|
|
|
Dacap posted:Made a sheet pan I want to try making one, suddenly. Got a go-to recipe?
|
|
#
?
Sep 18, 2021 22:03
|
|
|
large hands posted:I want to try making one, suddenly. Got a go-to recipe? I followed this for the most part. Only real change was doing standard crust->sauce->cheese structure instead of a layer of cheese before sauce like he does https://youtu.be/OHX9gOMfrK4
|
|
#
?
Sep 18, 2021 23:01
|
|
|
I've been making a lot of sheet pan pizzas as I waffle with whether or not I want to buy a baking steel. I'm boned if I need to make more than one, but it's great for an easy weeknight dinner. Lester Shy fucked around with this message at 23:46 on Sep 18, 2021 |
|
#
?
Sep 18, 2021 23:38
|
|
|
Lester Shy posted:I've been making a lot of sheet pan pizzas as I waffle with whether or not I want to buy a baking steel. oh wow, this is what I'm talking about!
|
|
#
?
Sep 18, 2021 23:45
|
|
|
StarkingBarfish posted:I've been meaning to try making pizza in teglia. My in-laws in milan love spontini so I'm trying to match their style. The general approach is pan pizza baked without cheese, with a good bit of oil to crisp the base, and then a second bake with stupid amounts of mozzarella on an oregano and anchovy topping: StarkingBarfish posted:Not pizza but I can highly recommend 'Da Giannino l'Angolo d'Abruzzo' which is an abruzzese restaurant in the northeast of the city center. I checked out the Spontini and I actually loved it! I had the traditional one with anchovis and my gf had Vegana with capers and olives. I obviously prefer Pizza Napoletana but the Spontinis were a very nice change to mix things up.  I also checked out Gino Sorbillo's Pizzeria and while it wasn't the best Pizza Napoletana I ever had it was certainly solid. I found it funny that the 'Margherita Bufala' was a normal fior di latte Margherita with a smudge of mozzarella di bufala in the middle for 4€ more.  I didn't get a chance to visit 'Da Giannino l'Angolo d'Abruzzo' because the walk would have been a bit too long and we were tired so I went to a place nearer to the Hotel we were staying at, called 'Viaggi Nel Gusto', and it was awesome! And as Pizza thread tax, here one of my latest own Pizzas:  Mozzarella, pecorino, ham, mushrooms, black pepper, basil
|
|
#
?
Sep 22, 2021 17:28
|
|
|
Oh nice! Pity Sorbillo was only so-so, but glad spontini checked out ok. Good choice on the ichnusa to wash it down. Your own pizza looks amazing- it's telling that it's the best of the three!
|
|
#
?
Sep 23, 2021 10:37
|
|
|
StarkingBarfish posted:Your own pizza looks amazing- it's telling that it's the best of the three! Thanks, that means a lot from you!
|
|
#
?
Sep 26, 2021 06:49
|
|
|
Well, I've gone and done a thing - signed on a lease for a commercial space for my own brick and mortar pizzeria and restaurant. We have a complete build out to get through but aiming for a spring 2022 opening! This thread has seen most of my journey over the last 8-10 years making pizzas, so it felt natural to share the news. Thanks y'all. 
|
|
#
?
Sep 30, 2021 00:35
|
|
|
ogopogo posted:Well, I've gone and done a thing - signed on a lease for a commercial space for my own brick and mortar pizzeria and restaurant. We have a complete build out to get through but aiming for a spring 2022 opening! This thread has seen most of my journey over the last 8-10 years making pizzas, so it felt natural to share the news. Thanks y'all. Congrats and good luck!
|
|
#
?
Sep 30, 2021 00:45
|
|
|
|
| # ? May 19, 2024 06:33 |
|
|
Congrats. Keep posting pics of pizza. Wanna see the first pie you sell.
|
|
#
?
Sep 30, 2021 00:45
|
|
