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Keetron posted:including shipping, that would cost me €110 and I am seriously considering buying it. Would it greatly reduce the cooking time of the pizza? 550F kitchen oven stone cooked 12” pizzas in ~7:45 steel cooks 14” pizzas in 6:45 so yeah it’s faster
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Jul 18, 2022 19:08
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more importantly, the time between pizzas is much much much better for steel its so expensive but getting a real bakingsteel.com steel with the groove for grease/oil collection doubles the utility since you can use it as a griddle
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Jul 18, 2022 20:12
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Trying some different variations on the Detroit style pizza - this one was using Peter Reinhart’s method of cube cheese in the dough during proofing.  Brick cheese mixed with cheddar     Using about 10% semola in the dough and it’s awesome.
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Jul 21, 2022 05:03
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holy poo poo wow, that cheese in the dough situation looks awesome.
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Jul 21, 2022 05:11
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LifeSunDeath posted:holy poo poo wow, that cheese in the dough situation looks awesome. the sheer hubris of man
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Jul 21, 2022 18:17
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How does that factor in to the parbaking method you were talking about before? Is it a completely different technique?
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Jul 22, 2022 18:21
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Rocko Bonaparte posted:How does that factor in to the parbaking method you were talking about before? Is it a completely different technique? Good question - these aren’t parbakes at all, just proofed dough that’s topped and baked! This is another method to making DSPs and I wanted to get a feel for it and see which is overall better/easier.
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Jul 22, 2022 23:16
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ogopogo posted:Trying some different variations on the Detroit style pizza - this one was using Peter Reinhart’s method of cube cheese in the dough during proofing. Detroit wins the pizza argument. Flawless victory.
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Jul 24, 2022 22:42
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Speaking of cheese... I recently had a party where 1/3 of the guests were vegan. I spent a bit of time checking out mozarella substitutes and settled on this: https://shop.purezza.co.uk/products/the-melty-one It was... ok I guess? It went a bit translucent and the texture lacks that 'fresh' liquidiness you get from mozz on a neapolitan margherita. More importantly, it doesn't have the creamy flavour of mozz. The flavour profile is closer to imitating a combination of mozz and hard cheese, so it has advantages in that you don't also need to find a parmesan substitute, but it doesn't really hit the mark. I know this is probably a 'dairy free will never get that right' kind of problem, but any suggestions? I was thinking of cutting it with some oat or soy milk to get back some of the texture and creaminess.
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Jul 25, 2022 10:35
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ogopogo posted:Trying some different variations on the Detroit style pizza - this one was using Peter Reinhart’s method of cube cheese in the dough during proofing. i really need to try that sometime, last few times i've made pies i've had issues where one of the pies would have all the cheese falling into the center while baking in the oven
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Jul 26, 2022 19:12
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Sorry not sorry, a few more pan pie pics…     The Sicilian was especially tasty - light and crunchy. I worked on a special sauce for the pan pies that’s thicker and richer, definitely matches the pizza now.
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Jul 29, 2022 13:55
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motherfucker looking at those when I can't immediately eat them is cruel and unusual punishment. (keep posting tho, god drat)
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Jul 29, 2022 14:07
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my god
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Jul 29, 2022 14:10
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I had a lot of trouble with pulling dough this weekend. I had made enough dough for 16 pizzas and made 13. My containers had 8 across two of them cold fermenting. The problem is that I the dough balls had pretty much merged together. I don't think I could have avoided this given how much dough I was packing in. When I had to get a ball, I had to cut apart the ball and then try to shape it. This bit of handling mixed some folds into the dough that just didn't want to stretch. So I was getting a lot of tearing and stubborn dough. Ultimately, I think I would just have to reduce the number of dough balls. I think I can do 10 (5 in each) with far less of a fuss and, like, make a focaccia or literally anything else to go with stuff. I then think about people who just bulk cold ferment and wonder how that works out for them.
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Aug 1, 2022 08:46
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Separate post: Do any of you do something similar to the SFAH Lingurian Focaccia here in a fired oven? https://www.saltfatacidheat.com/fat/ligurian-focaccia I don't like the effect on the bottom of the pan usually. I could probably suspend it on bricks and get a few coals under it. On the other hand, I hosed it up last time I made it and used 2.5 cups for the brine (the amount of water for the dough!). But I am pretty sure I did not do that in previous batches and found the bottom to still be underwhelming.
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Aug 1, 2022 08:48
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Rocko Bonaparte posted:I had a lot of trouble with pulling dough this weekend. I had made enough dough for 16 pizzas and made 13. My containers had 8 across two of them cold fermenting. I have no way to explain it in text, but when I’m in my shop later this week I’ll make a video on how we pull out dough balls from the tray. We do 5x2 in a tray for a our regular sized dough balls, and they’re separate when we make them, and when they’re fully proofed the balls all touch each other, just a matter of knowing how to get them out  Finally decided to debut our sourdough Detroit pizzas to the public yesterday! Made 11 Detroits for a lot of happy customers. It was a lot of fun but definitely a whole different workflow than what I’m used to making round pies.       Then after it was all done I made a big ol’ Sicilian pizza for the crew.     Light as a cloud, crunchy and delicious.
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Aug 1, 2022 15:59
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Goddamn that looks good
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Aug 1, 2022 16:30
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what's the main differences in sicilian and detroit? I know that in sicilian it looks like you don't have the cheese going to the edge, is there other stuff you change around about it?
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Aug 1, 2022 16:32
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Stefan Prodan posted:what's the main differences in sicilian and detroit? I know that in sicilian it looks like you don't have the cheese going to the edge, is there other stuff you change around about it? As you said, no cheese edge, and a Sicilian tends be a thicker overall crust, almost like a big focaccia. Detroits tend to be a lower profile crust, but also still airy and light, and done in a high walled rectangle pan, Sicilian’s are in square or rectangle low edge pans and with a lot of olive oil so it fries the crust!
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Aug 1, 2022 17:01
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Are the sesame seeds standard or are they your own twist?
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Aug 1, 2022 17:04
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Flash Gordon Ramsay posted:Are the sesame seeds standard or are they your own twist? Not standard, but an idea we saw on someone else’s pizza. We’re gonna try everything bagel seasoning next 
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Aug 1, 2022 17:29
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brush the bottom with lye solution and do a pretzel one
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Aug 1, 2022 17:34
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Pretzel pizza crusts are so loving good
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Aug 1, 2022 17:34
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Pretzel on the bottom, angel food cake on the top, stuffed crust throughout.
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Aug 1, 2022 17:35
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I didn't have time to do any poolish or cold fermentation... and the dough was quite a bit easier to handle. Less tasty, but the shape was way better. 65% hydration dough using Pizzapp. Just using buffalo mozzarella as the lactose free stuff isn't available up here. Sauce is pasaata rustica with oregano, salt, garlic and some tomato purée. Napoletana (anchovies and capers)  Roasted peppers, cooked ham, artichokes, sweetcorn.  Yum
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Aug 1, 2022 21:06
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ogopogo posted:I have no way to explain it in text, but when I’m in my shop later this week I’ll make a video on how we pull out dough balls from the tray. We do 5x2 in a tray for a our regular sized dough balls, and they’re separate when we make them, and when they’re fully proofed the balls all touch each other, just a matter of knowing how to get them out My... God...
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Aug 1, 2022 21:38
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   did a sfincione over the weekend with caciocavallo, an aged cheese my younger sibling got from eataly; the middle layer is a sauce with onions and anchovies melted in and the top is breadcrumbs  weekend before was an indian pizza with tandoori chicken, this time for the curry sauce i put in greek yogurt instead of cream and got a much redder and spicier sauce
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Aug 2, 2022 16:26
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Jerry Manderbilt posted:
those look good as gently caress, I wanna try your tandoori chicken pizza!
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Aug 2, 2022 23:17
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Jerry Manderbilt posted:
I like it, but we're crossing over into lasagna territory here.
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Aug 3, 2022 00:40
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ogopogo posted:those look good as gently caress, I wanna try your tandoori chicken pizza! thank you! it's definitely the biggest pain in the rear end to make of all my repertoire, since in addition to the dough i have to chop up the tomatoes and cilantro and tandoori chicken, and also go the full nine yards to make a curry sauce just for the pizza thotsky posted:I like it, but we're crossing over into lasagna territory here. funny enough from what i'd seen from a family that claims to have invented detroit-style pizza, the style was adapted from the sicilian grandma's sfincione recipe insert that meme that goes "and yet a trace of the true self still exists" or however it went Jerry Manderbilt fucked around with this message at 01:31 on Aug 3, 2022 |
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Aug 3, 2022 01:25
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ogopogo posted:I have no way to explain it in text, but when I’m in my shop later this week I’ll make a video on how we pull out dough balls from the tray. We do 5x2 in a tray for a our regular sized dough balls, and they’re separate when we make them, and when they’re fully proofed the balls all touch each other, just a matter of knowing how to get them out I also cold ferment for multiple days, but I don't think that should be considered too strongly as a factor. I could just cold ferment them less but probably at the cost of underproofing them.
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Aug 3, 2022 06:43
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Do you oil the dough balls before putting them in the tray or w/e? Ive bulk cold fermented before and I just grab a fistful of cold dough and rough shape it. then let it rise on the counter and hour or two and it slacks up and becomes easy enough to stretch
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Aug 3, 2022 17:37
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Romancing the [Pizza] Stone: A Fistful of Dough
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Aug 3, 2022 19:43
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Speaking of olive oil, what are the thoughts on oiling the top of the base immediately before topping with sauce? Advantages - reduces peel stick by preventing over hydration Disadvantages - faffy, increases topping slip I wouldn't bother personally, but does anyone do it?
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Aug 3, 2022 22:21
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PokeJoe posted:Do you oil the dough balls before putting them in the tray or w/e?
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Aug 4, 2022 18:31
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Been a busy weekend, I’ve been putting up a few Detroit pizzas to sell to the public to see how we’re doing. Lots of positive response and amazing compliments! 
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Aug 6, 2022 16:09
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ogopogo posted:Been a busy weekend, I’ve been putting up a few Detroit pizzas to sell to the public to see how we’re doing. Lots of positive response and amazing compliments! 
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Aug 6, 2022 18:49
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i got some detroit dough rising and i want to get a bit more frico on this bad boy, what's the process for that
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Aug 7, 2022 00:24
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BraveUlysses posted:i got some detroit dough rising and i want to get a bit more frico on this bad boy, what's the process for that This is something I’m still trying to master myself. Latest trick has been to cut some cheese into long sticks, maybe a 2/3 the thickness of a cheese stick. I use those to line the edges of my pan, pushing down a little. I’ll also pile a little extra cheese into the corners. So far that’s yielded consistent results!
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Aug 7, 2022 01:18
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Aug 7, 2022 02:33
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