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Rescue Toaster posted: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. What you need is thread favourite, Pizzapp The fine tuning of hydration has a really big impact on how the dough handles. I've been using 65% but it does depend on the dough. Maybe stick 63% into the app with 2% salt and see what you get with your desired rising time.
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Aug 22, 2022 18:55
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NomNomNom posted:Turns out semolina is far superior to cornmeal. Much less trouble with sticking to the peel. i want to give this a try, were you only using it on the peel or did you mix some into the dough too?
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Aug 22, 2022 21:08
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Rescue Toaster posted: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 find the popular 00 flours like Caputo hydrate very quickly and will take to any basic pizza dough recipe without a fuss. KA bread flour follows close behind. Edit: Just to flush out a complete answer, I think Kenji's NY dough will work at room temp with those flours pretty well, so you can skip cold ferment. https://www.seriouseats.com/basic-new-york-style-pizza-dough Rocko Bonaparte fucked around with this message at 03:14 on Aug 23, 2022 |
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Aug 23, 2022 03:12
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BraveUlysses posted:i want to give this a try, were you only using it on the peel or did you mix some into the dough too? Just on the table and on the peel. For same day dough I've been following the Ooni classic dough recipe. It's been very forgiving. I've had good results with Caputo 00 and KA bread flour. 364g water, room temp (70F here) 18g salt 8g active dry yeast (depends how quick you need it done, I use 8 g if I only have about 4 hours till dinner) 607g flour Knead together for 5-10 minutes, let rise till doubled, about two hours. Divide into 4 equal portions, let rise again as long as you can. Not resting long enough after dividing has been my biggest mistake with this recipe.
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Aug 23, 2022 11:51
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ogopogo posted:Finally snagged a quick video of what I do when getting dough out of a tray. Hey Ogopogo, have you ever posted your recipe/process for your sicilian pies? I've been thinking pizza party for labor day weekend, and setting up 3 trays of dough for people to top up seems like a good way to go for that.
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Aug 23, 2022 14:51
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Gwaihir posted:Hey Ogopogo, have you ever posted your recipe/process for your sicilian pies? I've been thinking pizza party for labor day weekend, and setting up 3 trays of dough for people to top up seems like a good way to go for that. Hey y’all sorry for not being around the last week, snuck away for one last little vacation with my wife before the next few months of chaos fly at us. I haven’t posted my Sicilian recipe yet but I will do that and my Detroit dough method as well, but give me till tomorrow to get them posted - tryna have a chill night in 
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Aug 24, 2022 02:54
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anyone in the NoVA area know where I can get some brick cheese?
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Aug 24, 2022 17:05
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Any suggestions for shredding blocks of mozz and avoiding the  effect?
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Aug 25, 2022 02:57
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Skinnymansbeerbelly posted:Any suggestions for shredding blocks of mozz and avoiding the What effect do you mean? I freeze my mozzarella blocks for about 30 minutes before I grate them. I’ve also started using a cut-resistant glove because it keeps my fingers from going numb while grating and I’ve had too many incidents where I grate my finger trying to get every last part of the block grated.
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Aug 25, 2022 03:07
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If you mean how it starts to kinda just smush everywhere, I've learned that constantly rotating the piece of cheese every few grates helps to get a fresh surface for the grater to bite into. Freezing it for a little bit obviously helps too, but there's a fine line before it gets too hard and usually under that temp it will start getting gummy during the grate no matter what. Are you using a box grater?
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Aug 25, 2022 03:14
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I've made 2 pizzas, twice, on my cast iron griddle now, and using the back of a cookie tray as a peel. It's sort of hard making it that way but it works a billion times better than starting in a cold cast iron pan. I also realised that the flour water salt yeast's pizza dough recipe is actually fantastic, but I was making pizzas with too little dough and it doesn't seem to be as nice if it's not at least medium crust. They were coming out all chewy for me. The last two pizzas I made were with more dough and they were fantastic!
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Aug 25, 2022 05:18
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I tried freezing the block for 20 and 30 minutes, and it didn't seem to have any effect, also using a coarse microplane which is usually fantastic but disappointing for this.
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Aug 25, 2022 15:25
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I know this isn't up to the standard a lot of people are working at here, but I bought a 3lb ball of Oaxacan queso from Costco. I slice it into manageable segments before freezing it. Then when I want to use it, I just use a metal bench scraper or knife to cube it. I put that on pizzas that I make on pita bread and it works grea. Melts and flows and doesn't look like I used little blocks of cheese at all. Even if I don't freeze it, I just tear it in chunks and lay those on or in whatever thing I'm using it in.
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Aug 26, 2022 07:47
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Hotbod Handsomeface posted:I know this isn't up to the standard a lot of people are working at here, but I bought a 3lb ball of Oaxacan queso from Costco. I slice it into manageable segments before freezing it. Then when I want to use it, I just use a metal bench scraper or knife to cube it. I put that on pizzas that I make on pita bread and it works grea. Melts and flows and doesn't look like I used little blocks of cheese at all. Even if I don't freeze it, I just tear it in chunks and lay those on or in whatever thing I'm using it in. Oaxacan queso has a lot of similarities with mozz, so absolutely. It's a great melting cheese and tastes good. I used that myself for a while when I was having a hard time finding another cheese that I wanted to use and it ended up getting beaten by the brick cheese I eventually found. Some of the balls can just get pulled apart like string cheese too, and that lets it melt really consistently. And don't let the standards we have fool you. Most of us will eat whatever pizza that looks good. Even using simple ingredients you can make some tasty things. Like pizza bagels. Who among us hasn't...
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Aug 26, 2022 17:08
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ogopogo posted:I haven’t posted my Sicilian recipe yet but I will do that and my Detroit dough method as well, but give me till tomorrow to get them posted - tryna have a chill night in Just FYI that I am still interested. I just moved so I think pan pizzas will be my future for at least a few months. No worries on life getting in the way. I can't even use my kitchen to boil water right now. I did however get some brick cheese and was reminded.
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Aug 26, 2022 22:16
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Some back-and-forth about par-baking a Detroit pizza: https://www.pizzamaking.com/forum/index.php?topic=60234.0 That forum has a whole lot about pizza and Detroit pizza so I'm trying to devise a par-bake method from them. Mostly, I want to freeze them afterwards and have a semi-fresh pizza when I can in this house since I don't have my brick oven any more.
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Aug 27, 2022 21:11
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Are you thinking doing just parbaked dough? Reads in that thread that cheese is on regardless. IME with doing NY styles is that you want it pretty much fully baked, which is not how that forum is discussing.
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Aug 27, 2022 23:18
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Yeah I am hoping I can make a bunch of Detroit "blanks," freeze them, and then make them into something later. I didn't think cheese had to be on them for that but I ultimately don't think that would really matter anyways. I'm not thinking about round, flatter, panless pizzas right now and doing so will make me depressed.
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Aug 28, 2022 05:14
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Rocko Bonaparte posted:Just FYI that I am still interested. I just moved so I think pan pizzas will be my future for at least a few months. No worries on life getting in the way. I can't even use my kitchen to boil water right now. I did however get some brick cheese and was reminded. And I will definitely get back to this, I swear!! We're doing a kitchen takeover thing at the space we're in and it's been a whirlwind this last week as we got into the swing of things. Gonna photo dump a few things we've been showcasing as part of our future menu when we move into our brick and mortar. Meatballs and house-made sourdough toast   Pasta all Vodka  Steak Frites with Chimichurri  Roasted half chicken on roasted corn and jalapeno bread pudding with blistered shishito peppers and cilantro pesto  House salad with house-made lemon dijon shallot dressing and sourdough croutons   Cheesesteak on sourdough with grilled mushrooms, peppers, caramelized onions, provolone and cheese sauce  Calamari  Heirloom tomatoes with burrata, cantaloupe microgreens, pesto, and saba.  That's all I've got for now, it's been a long busy few days with one more lunch service to go! I'll post some more photos tomorrow, and hopefully have time to get the recipe down and some thoughts on the par-bake Detroit. ogopogo fucked around with this message at 06:00 on Aug 28, 2022 |
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Aug 28, 2022 05:49
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ogopogo posted:Gonna photo dump a few things we've been showcasing as part of our future menu when we move into our brick and mortar. Why am I seriously considering moving to Vegas and abandoning any semblance of a healthy diet?
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Aug 28, 2022 06:50
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ogopogo posted:And I will definitely get back to this, I swear!! We're doing a kitchen takeover thing at the space we're in and it's been a whirlwind this last week as we got into the swing of things. This all looks amazing
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Aug 28, 2022 14:29
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ogopogo posted:Gonna photo dump a few things we've been showcasing as part of our future menu when we move into our brick and mortar. quote:Steak Frites with Chimichurri  but you get my drift. I didn't realize there was supposed to be roasted corn and jalapeno bread pudding either. No idea how well that looks with everything. I'm mostly worried about how much stuff you're trying to do. Like, I would definitely want some pizza one day and a roasted chicken the next, but I wouldn't expect to go to the same place to get both.quote:House salad with house-made lemon dijon shallot dressing and sourdough croutons My wife had brought up getting a good bruschetta game going on to counteract all the cheese with . . . tons of oil instead, but it's technically something different, and a good choice of oil would give a nice counter flavor to all the cheese. I didn't figure out if she meant use bruschetta as basically croutons, but either way, it looks like you have some pretty ones in the salad that are getting disappeared under the cheese rain.
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Aug 29, 2022 08:14
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https://i.imgur.com/zXdekQX.mp4
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Aug 31, 2022 18:36
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Absolutely would.
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Aug 31, 2022 18:43
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ogopogo posted:Hey y’all sorry for not being around the last week, snuck away for one last little vacation with my wife before the next few months of chaos fly at us. Poke >.> THE MASSES LUST FOR YOUR PIZZA OGOPOGO
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Aug 31, 2022 20:26
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Gwaihir posted:Poke >.> It's time, finally! It is hard to describe how busy things get day to day with everything we have to keep track of. Rocko Bonaparte posted:It's all tasty food porn to me so I talked a bit about it with my wife, who has very little following of what happens in this thread and we thought of some stuff. I'd eat all of it but I figured you wanted to see at least one or two things that wasn't just overwhelming praise. Thank you for the notes, we definitely appreciate the thoughts The roast chicken photo was just bad on my part, there's another angle/shot that shows it perfectly perched on the corn bread. The menu definitely has variety to it, but it's more like a fashion show than a true tasting menu - an idea and vision of what we want to do with our kitchen dishes. Cohesiveness with creativity is kind of the balance we're trying to find, so thank you for keeping an eye out for that - our pizza menu is also varied with classics and more wild styles, so our customers are used to getting some more left field things. The house salad with all that cheese was one that definitely got dialed back after the first service, but it was one we didn't move a lot of in the end - it was outshone by the heirloom tomato and burrata salad, which everyone really liked. The croutons we make from our sourdough bread and it is very hard to not eat them all as a crunchy snack. Bruschetta is a good call, we're waiting on a local farm we're working with to turn a crop of tomatoes out soon so we can do more plates like that. I wish ya'll could come try the food, we're really proud of what chef is doing. This weekend is a slightly varied menu, a little more different with some nice end of summer plates. Okay, and finally - The Sicilian! (Can also be used for a Detroit Style Pizza, adjust hydration as you feel fit) This is essentially a super high hydration focaccia dough that is parbaked, topped, then finished. If you want to dial the hydration back to anywhere from 85-95%, feel free to do so, it's really a choice of how you like your final dough. I've been having fun and cool results with 100% hydration, so that's why I'm gonna base my percentages on. This is a same day dough recipe that is started around 7-8am and can be into the baking by 8pm or so. If you want to do an overnight or multiday cold ferment in the fridge, dial back the sourdough to ~8-9%, and after the bulk proof and pan out place into the fridge. 100% - Flour - 500g 100% - Water - 500g 25% - Sourdough levain - 125g 2.8% - Salt - 14g 15% - Oil - 15g Mix sourdough and water thoroughly, then mix in flour. Hand mix or use a stand mixer and combine till everything is mixed and cohesive. Let rest/autolyse for minimum 30 minutes, or up to a couple hours. Begin second mix and add in salt after 2 minutes, followed by the oil. Mix for 6-8 minutes, it will be very wet but just work with long stretch and folds and keep the gluten developing. Once that's done, let it bulk proof for 3-4 hours, with a fold every hour or so. After bulk, you can divide the dough into whatever size pan you have. I use a 12x12 pan with a 900g dough ball. Shape the ball as best you can with a series of table lift and folds and place into an *extremely* well oiled pan. Oil the top of the ball, and over with plastic. Let rest for 6 hours, and then dimple the dough out to the edges of the pan. Let rest another hour or two, then do one final dimple and then bake in an oven at 450F or so, but adjust as you need depending on your flour. Bake just long enough to get golden then remove and cool on rack. Place back in oiled pan, top with sauce, cheese, and toppings, and bake until everything is melted! Here's a stack of shells made for last week.  Hopefully that helps! It's the same thing with a DSP, but if you want you can top the dough raw and bake away as well - that's been working well for us on the Detroit styles.
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Sep 1, 2022 00:30
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Awesome, thanks so much! One question- if I'm doing it without sourdough starter, guessing I should just add half it's weight in both flour and water then add in a half tsp or so of instant yeast? I'm thinking to par bake a batch of crusts off ahead of time and wrap em up to use the next day and make things nice and easy.
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Sep 1, 2022 02:15
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Gwaihir posted:Awesome, thanks so much! I’m gonna trust your knowledge on working with yeast and say yes, that should work fine! I’d just add the yeast after autolyse. After you parbake, make sure they cool completely before wrapping them tightly in cling wrap and freezing.
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Sep 1, 2022 16:43
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I'm gonna start a test one up tonight, so we'll see how it comes out tomorrow!
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Sep 1, 2022 20:59
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I'll respond about other stuff but I should pounce on that recipe:ogopogo posted:100% - Flour - 500g The hydration is interesting and I'm inclined to try it just because that's a bit easier to deal with when using pans. If it were an artisinal bread, I'd be taking pause. I wanted some clarification on the levain and the oil. First, what is the hydration of the levain? It's so much levain that it could swing the hydration. I assume 100%. Second, is it 15g of oil or 15% oil=75 grams? I assume 75 grams given you said it was pretty greasy.
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Sep 2, 2022 03:30
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I forgot to post pizza! I'm definitely sticking with par baking in the future, it was so much less of a hassle to deal with on the day of. I think the pies came out pretty nicely, too. Sicilian doughs   I did a detroit style, too, but I think I hosed up putting the pan on top of my pizza steel. The bottom was approaching burned while the cheese on the sides hadn't really reached full brown caramelization level when I pulled it.  Still tasted great, just not quite as picturesque as Ogopogo's, heh.
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Sep 7, 2022 20:16
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Jealous of all the detroit style pies in here. Might have to try it some time but I'm having too much fun with neapolitans. Margherita, egg added with 20 secs to go :  Chorizo and Scotch bonnet slices : 
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Sep 11, 2022 23:33
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StarkingBarfish posted:Margherita, egg added with 20 secs to go : Hell yeah. I like doing these with prosciutto as well
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Sep 11, 2022 23:54
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goku i won't do what u tell me
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StarkingBarfish posted:Jealous of all the detroit style pies in here. Might have to try it some time but I'm having too much fun with neapolitans. I mean these pies look loving delicious so please keep going down this path and doing more. Did the scotch bonnet pie light you up or was it fairly balanced? It sounds amazing. Finished the weekend out with a vodka sauce and burrata Sicilian style pizza, half pepperoni. Satisfied all the things.  
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Sep 12, 2022 02:17
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StarkingBarfish posted:Jealous of all the detroit style pies in here. Might have to try it some time but I'm having too much fun with neapolitans. is this egg... blue?
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Sep 12, 2022 03:05
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Borsche69 posted:is this egg... blue? I've LED under shelf lighting and it fucks with the white balance. The Scotch bonnet and Chorizo pizza was good, but kicked my rear end. I'd tone it down if I was sharing it.
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Sep 12, 2022 21:10
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StarkingBarfish posted:I've LED under shelf lighting and it fucks with the white balance. lol gotcha. I had to ask just to make sure I didn't have a tumor or something
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Sep 13, 2022 01:13
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I just put in an order for four 8x10 pans and lids. I'll have to season the pans myself but meh. While we're figuring out what's going on with an outdoor kitchen here, I can at least make something tasty in the regular, civilian-grade oven. This is a good time to go back and find ogopogo's method because I didn't actually capture it like I thought. Edit: ogopogo, what flour are you using? Like, if you're not wanting to give away specifics, I'd like to know at least if it's all-purpose. That seems common with these pan pizzas. Rocko Bonaparte fucked around with this message at 07:48 on Sep 20, 2022 |
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Sep 20, 2022 07:26
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Rocko Bonaparte posted:I just put in an order for four 8x10 pans and lids. I'll have to season the pans myself but meh. While we're figuring out what's going on with an outdoor kitchen here, I can at least make something tasty in the regular, civilian-grade oven. This is a good time to go back and find ogopogo's method because I didn't actually capture it like I thought. No secrets here, friend! Right now I'm using a blend of Caputo 00, Caputo Tipo Uno, and Caputo Nuvola Super. For pan pizzas I think the ratio is roughly 40% 00, 40% nuvola, and 20% tipo uno. I'll probably be switching out the 00 for a King Arthur flour, or Central Milling if I can find it reliably in bulk. I still have some work to do in developing the method further, but we are 100% in work mode getting our brick and mortar space going (AKA my hair is on fire) We just finished Life is Beautiful weekend in Vegas, and it was a really good time! Sold something like 200 pizzas in 4 hours, incredible energy and hungry festival goers.
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Sep 20, 2022 22:12
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I'm looking for some tips to adjust dough. This weekend I used this recipe in an Ooni pizza oven. Everyone agreed it was the best tasting dough I've made so far (only third attempt) but it had a very narrow window between delicious and burning or quite literally catching on fire. I kept an eye on it and rotated but it still had a narrow window. Are there adjustments I can make to keep the flavor without the quick burning?
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Sep 21, 2022 01:28
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