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this is making me so drat hungry rn.
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Aug 7, 2022 02:45
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| # ? May 25, 2024 19:53 |
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Now that’s the business right there  I love the stripes of pepps and sauce. Edit: NY test   
ogopogo fucked around with this message at 06:45 on Aug 7, 2022 |
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Aug 7, 2022 04:54
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If I was near your place in Vegas I'd be dead in a year but I would die very very happy.
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Aug 7, 2022 17:37
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Jerry Manderbilt posted: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 Time traveling a bit. My experience with yogurt and Indian is that you do need intense heat to get the good crispies from it. So that's consistent. Cooking that in pan just kind of gives off some curds.
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Aug 7, 2022 21:13
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Put all the cupped pepperoni in a square in the top left and you have a kickass American flag pizza.
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Aug 7, 2022 21:22
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Rocko Bonaparte posted:Time traveling a bit. that explains what went wrong with some of my "this would get me declared persona non grata in india and pakistan" curries from my colleg eyears
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Aug 9, 2022 23:23
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Gwaihir posted:If I was near your place in Vegas I'd be dead in a year but I would die very very happy. 
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Aug 10, 2022 09:07
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Perhaps this is heresy, but can anyone recommend a gluten free dough recipe? Yeah, it's not ideal, but it turns out my spouse is gluten sensitive and housing a couple pizzas together is a recipe for disaster. It should go without saying that eating less pizza isn't an option. I've got basically every kind of gluten free flour, but I have no idea what is a good recipe. Most of the recipes I've looked up say to use an appalling amount of...milk? The egg is one thing, but 2 cups of milk? The biggest problem I've encountered so far is that these flours bake up fine, but don't make a proper ball of dough that you can roll around, stretch, roll out, etc. It's more of a paste, and a lot harder to work with.
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Aug 10, 2022 14:49
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Gluten is gluten and you cannot really replicate it, except maybe with some gums or shenanigans. Even like a pure rye will be more of a batter or sponge since that doesn't have the stretchy protein. While not having to make gluten free pizza I imagine looking at gluten free cracker or "flour" tortilla methods could be translated to whatever recipe.
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Aug 10, 2022 14:54
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Halloween Jack posted:Perhaps this is heresy, but can anyone recommend a gluten free dough recipe? Yeah, it's not ideal, but it turns out my spouse is gluten sensitive and housing a couple pizzas together is a recipe for disaster. It should go without saying that eating less pizza isn't an option. All the GF pizza doughs I've seen will turn into a cracker or flat bread. It's the problem with not having gluten, but at least celiac intestines aren't doing backflips. Here's the one that I've used for my celiac family for over 15 years. Use whatever GF flour you like the taste of the best. Roll it out as thin as you can manage. The yeast is there for flavor, it's not really going to rise. Honey is optional, but the flavor can be nice. I'll prep this an hour before I bake it. 2 1/4 cups gluten free flour (1 1/8 cups brown rice flour + 1 1/8 cups oat flour) 1 tsp dry yeast 2 tsp xanthan gum 1 Tbl olive oil 1 Tbl honey 1 cup warm water Edit: This is a 425-450 F oven. You'll have to trial and error to find your ideal crust bake. I like hot and crispy, but some people are heathens and want it droopy and do it at 400. It'll take 10ish minutes. Jhet fucked around with this message at 16:52 on Aug 10, 2022 |
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Aug 10, 2022 16:41
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Thanks! I'll probably get a chance to try this on Sunday.
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Aug 10, 2022 16:45
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Is there a reason that from-scratch pizza recipes are all 'do it at a quadrillion (500-530) degrees' whereas the, for instance, target good and gather pizzas (used to be archer's farm pizzas) say 425? I've never made a home pizza as good as the target ones either.
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Aug 10, 2022 17:06
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If you're going to use a GF flour, our hotel's pastry chef swears by Thomas Keller's cup4cup
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Aug 10, 2022 17:21
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redreader posted:Is there a reason that from-scratch pizza recipes are all 'do it at a quadrillion (500-530) degrees' whereas the, for instance, target good and gather pizzas (used to be archer's farm pizzas) say 425? I've never made a home pizza as good as the target ones either. Frozen pizzas are afaik all parcooked
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Aug 10, 2022 17:29
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redreader posted:Is there a reason that from-scratch pizza recipes are all 'do it at a quadrillion (500-530) degrees' whereas the, for instance, target good and gather pizzas (used to be archer's farm pizzas) say 425? I've never made a home pizza as good as the target ones either. Submarine Sandpaper posted:Frozen pizzas are afaik all parcooked This, but the raw dough rising crust ones I would guess have enough sugar and modified starches to brown at lower temps.
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Aug 10, 2022 17:49
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redreader posted:Is there a reason that from-scratch pizza recipes are all 'do it at a quadrillion (500-530) degrees' whereas the, for instance, target good and gather pizzas (used to be archer's farm pizzas) say 425? I've never made a home pizza as good as the target ones either. Older ovens are lucky if they can hit 500 and actually hold it, and food manufacturers develop for the lowest common denominator (i.e., a toaster oven with a 450 max).
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Aug 10, 2022 20:16
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Well I can’t back out now 
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Aug 11, 2022 00:27
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yeah buddy
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Aug 12, 2022 00:20
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ogopogo posted:Well I can’t back out now  This rules so hard and I want to go to a goon pizzeria.
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Aug 12, 2022 04:08
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Yukon Pizza? Yes! Yes I can pizza!
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Aug 12, 2022 08:13
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ogopogo posted:Well I can’t back out now Awesome! Good luck!
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Aug 12, 2022 16:37
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i have somehow managed to never go to vegas before despite living one state over but if i ever go i'm obliged to swing by Yukon Pizza
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Aug 12, 2022 17:20
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All are welcome! We’ll have beer and wine too, plus a full menu our chef is working up. Would be awesome to feed some goons who’ve been watching this whole journey.
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Aug 12, 2022 17:22
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ogopogo posted:Now that’s the business right there As someone from the NY area, maybe a tad ore sauce near the edge of the crust but otherwise this totally checks out 
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Aug 12, 2022 18:55
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GramCracker posted:As someone from the NY area, maybe a tad ore sauce near the edge of the crust but otherwise this totally checks out Heard! Will do that next time for sure. I’ve been going back and forth between sauce on top vs. sauce on bottom, both are good, just have to land on a way that we like… Also working on focaccia, this is 100% hydration with some everything bagel seasoning on top. Very loving good.   And finally another Detroit from the other night 
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Aug 13, 2022 15:12
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I just got around to measuring the containers I use for proofing. They are tapered and are narrow at the bottom. The bottom dimensions are 9.5" and 15.5". My dough balls are about 360 grams. Four dough balls cold fermented in them just start to touch each other. If I start packing them tighter, they will butt up against each other and start to square out. Tearing them out then causes some irregularities in the dough that I can't avoid when pulling the dough. Well, that's my story on it anyways. I wanted to know if nobody else has a problem when they start crowding a similar amount of space. My alternate scheme is to use one tub as a big batch lump and then ball them out somewhat as I go. They'd get maybe something like 30 minutes to rise again together and hopefully smooth themselves out. I haven't tried it and probably won't for a long time; I'm moving out of this house next week and I'll be ovenless a while.
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Aug 13, 2022 21:20
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Rocko Bonaparte posted:I just got around to measuring the containers I use for proofing. They are tapered and are narrow at the bottom. The bottom dimensions are 9.5" and 15.5". My dough balls are about 360 grams. Four dough balls cold fermented in them just start to touch each other. If I start packing them tighter, they will butt up against each other and start to square out. Tearing them out then causes some irregularities in the dough that I can't avoid when pulling the dough. Well, that's my story on it anyways. I wanted to know if nobody else has a problem when they start crowding a similar amount of space. I just take a lightly oiled plastic bench scraper (if the dough won't stick to yours, don't oil it) and turn them back into individual balls when they grow together. It's not perfect of course, but it works for the container I use that's about half the size as yours for two balls. It still causes a little bit of an imperfection, but much less than when I just tried to pull it apart. And it's small enough that just shaping the pie will usually make it disappear enough where I can't tell. I don't have the space or practice a professional kitchen has, but it works pretty well and no one's ever the wiser.
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Aug 13, 2022 21:31
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Rocko Bonaparte posted:I just got around to measuring the containers I use for proofing. They are tapered and are narrow at the bottom. The bottom dimensions are 9.5" and 15.5". My dough balls are about 360 grams. Four dough balls cold fermented in them just start to touch each other. If I start packing them tighter, they will butt up against each other and start to square out. Tearing them out then causes some irregularities in the dough that I can't avoid when pulling the dough. Well, that's my story on it anyways. I wanted to know if nobody else has a problem when they start crowding a similar amount of space. Finally snagged a quick video of what I do when getting dough out of a tray.  And a Sicilian corner  
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Aug 14, 2022 06:09
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Whats in the big bowl that you tossed the dough ball into? Getting the hang of running the ooni at full blast and not making charcoal. 
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Aug 14, 2022 12:40
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NomNomNom posted:Whats in the big bowl that you tossed the dough ball into? Pizza is looking good! We use semola, which is a finer grind of semolina. Not grainy at all, but still falls off the dough and doesn’t get sticky ever.
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Aug 14, 2022 15:59
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Interesting, do you use that on the peel too for launching? I've had trouble with my assembled pizzas sticking to the peel. Using semolina so far.
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Aug 14, 2022 16:23
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NomNomNom posted:Interesting, do you use that on the peel too for launching? I've had trouble with my assembled pizzas sticking to the peel. Using semolina so far. Yeah, it’s loose on the counter top and acts to help keep it stick free before we launch. Here’s a a video of me making a few of our mini personal sized pizzas. One is a garlic heavy white pie and the other is our house made sausage and local farm kale.  We would have done a full video of it going into the oven but we had like 4 tickets spit out during this time so we had to get moving on customer pies haha
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Aug 14, 2022 20:58
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Thanks, appreciate the video! I assume you assemble on the counter and then slide the peel under it for launch? I guess I might give that a go, will lessen the time the assembled pie sits on the peel.
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Aug 14, 2022 23:15
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ogopogo posted:Finally snagged a quick video of what I do when getting dough out of a tray. Huh, I had to quote the post to see where the video was hiding, but I figured it out. Your dough balls just touch a little and aren't too puffed out. Whatever I do with my multi-day cold ferment has them crawling all over each other. Maybe I should just pull back on the yeast (?). Edit: This is my most basic base: 205g high-protein flour (14.7% gluten) 133g water 4g salt 2g yeast
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Aug 15, 2022 01:18
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Rocko Bonaparte posted:Huh, I had to quote the post to see where the video was hiding, but I figured it out. Your dough balls just touch a little and aren't too puffed out. Whatever I do with my multi-day cold ferment has them crawling all over each other. Maybe I should just pull back on the yeast (?). My NY style dough has less than half the yeast for a 3-day cold ferment. 200g hi-pro flour 122g water 5g salt .56g yeast
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Aug 15, 2022 01:28
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Rocko Bonaparte posted:Huh, I had to quote the post to see where the video was hiding, but I figured it out. Your dough balls just touch a little and aren't too puffed out. Whatever I do with my multi-day cold ferment has them crawling all over each other. Maybe I should just pull back on the yeast (?). This is where I wish I had more help - I’m not too familiar with working with yeast, just the sourdough. My best guess would be your water temp and maybe just a bit too much yeast. Multi day cold ferments really are dependent on what you do before and after you put it into the fridge.
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Aug 15, 2022 01:34
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Ogopogo what % hydration dough do you use? Pizzas getting fairly reliable nowadays, idk why I only take photos of the anchovy & capers ones but here it is anyway: 
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Aug 15, 2022 07:39
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Turns out semolina is far superior to cornmeal. Much less trouble with sticking to the peel.
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Aug 20, 2022 23:53
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Anybody have suggestions/preference for a same-day dough for a pizza oven, either neapolitan or NY style stuff. I'm not expecting miracles or anything. I have a bread mixer for kneading and the reality is I just never plan ahead but want to be able to throw something together starting at noon or whatever. If anybody has had good luck with any recipes.
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Aug 22, 2022 18:23
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| # ? May 25, 2024 19:53 |
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That's just bread experience. Do a ~ 2/3 hydration with a good bit of yeast and start the dough at a high temp. It'll ferment through in a few hours. Yesterday I did a 16" pan pizza starting at 3 and eating at about 8 (plus some extra for a calzone today) with: 320g water ~ 95 degrees 500g flour 1 tbs yeast 12g salt ambient air temp of 71. I didn't take an actual temp of the dough but I think it would have ended up at about 86 degrees. Kneaded until relatively smooth, folded once. Everything else I did around other errands or dog walking so timing isn't too important. The leftover bit continued to ferment in the fridge into today. We'll see how it handles.
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Aug 22, 2022 18:40
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