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How do I get a crust like that? I have a "grandma style" recipe that's a little fluffy but nothing on that level. drat.
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Nov 3, 2022 14:26
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Halloween Jack posted:How do I get a crust like that? I have a "grandma style" recipe that's a little fluffy but nothing on that level. drat. He did post a recipe earlier. It's a parbaked, high-hydration recipe. You'd get a lot of spring from the water alone, and there aren't any toppings to weigh it down.
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Nov 3, 2022 15:03
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ogopogo posted:Very close to opening. loving utility companies can eat it… That looks amazing, there was a place back home when I was a kid that did Sicilian style pies and it was by far my favorite pizza. Haven't seen the style elsewhere since, though I'm sure it's out there.
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Nov 3, 2022 16:23
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Rocko Bonaparte posted:He did post a recipe earlier. It's a parbaked, high-hydration recipe. You'd get a lot of spring from the water alone, and there aren't any toppings to weigh it down. This! Tho now I am doing 3 day bulk proofing in the cooler, then panning the dough out into the trays and letting them proof at room temp 12-14 hours. Parbake until light golden!
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Nov 4, 2022 17:06
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What's a good pizza steel? I've seen some prices ranging from $40 to about $150.
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Nov 5, 2022 03:39
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ogopogo posted:This! Tho now I am doing 3 day bulk proofing in the cooler, then panning the dough out into the trays and letting them proof at room temp 12-14 hours. Parbake until light golden! Hmm noted. Do you have a preferred bake time? I don't think I have that and I've been bullshitting it. The first attempt was undercooked.
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Nov 5, 2022 04:59
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Rocko Bonaparte posted:Hmm noted. Do you have a preferred bake time? I don't think I have that and I've been bullshitting it. The first attempt was undercooked. I’m gonna be your bullshit friend and say I don’t have a specific time, just knowing what it looks like. Probably 8-9 mins in a convection oven at 450F? When I pull it out it’s still pretty soft, and the bottom is a light golden yellow. This is a good gauge for the final bake where it will do its crisping up. Sorry for not having more specifics, it becomes something you just feel out - every day is gonna be different with your oven and the weather and the X Y Z.. As long as you know your dough, you can extrapolate from there given the various external factors. ogopogo fucked around with this message at 05:33 on Nov 5, 2022 |
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Nov 5, 2022 05:21
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Guacamayo posted:What's a good pizza steel? I've seen some prices ranging from $40 to about $150. Steel, square, ⅜” is what I’d recommend. Brand really shouldn’t matter, although some may be preseasoned and some may not. I think I paid about $80 for mine.
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Nov 5, 2022 16:21
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Took a video of some Sicilian dough dimpling! https://i.imgur.com/sqiKrZO.mp4
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Nov 5, 2022 18:02
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Guacamayo posted:What's a good pizza steel? I've seen some prices ranging from $40 to about $150. https://www.amazon.com/gp/product/B093CHT6CC
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Nov 5, 2022 18:12
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I have the same one. I don't know if I've made a hundred pizzas yet.
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Nov 7, 2022 15:51
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 Made this weekend.
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Nov 8, 2022 01:16
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Well the door's been ordered so I'm starting to throw money into building an oven at this house here in the next few months. I'll ramble about it on here and almost convince some of you that you can do this too.
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Nov 8, 2022 04:31
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Rocko Bonaparte posted:Well the door's been ordered so I'm starting to throw money into building an oven at this house here in the next few months. I'll ramble about it on here and almost convince some of you that you can do this too. I want a sauna and greenhouse first, but it's not super difficult to do and I want to do it in a year or two myself. Are you just doing a big dome? Looking forward to you posting pictures along the way.
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Nov 8, 2022 04:49
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Yes I'm going to do a 38" diameter dome. I'm planning to do a brick floor and reveal but do a synthetic cob mix for the dome itself. I did that the first time I generally liked its performance more than the brick on the second one. The problem was the front would fall apart from the elements and it did form some typical small cracks. I dunno how the brick dome never formed a crack. That was a miracle; it's a fact of nature that all pizza oven domes will get one crack somewhere. They are harmless 99.9% of the time and is kind of the oven's personality. I was going to try a different mix with some grog (not booze, little bits of already cured firebrick) to see if I can make one that doesn't crack (haha no).
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Nov 8, 2022 08:38
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bees x1000 posted:I've been using this for 9 months / 100+ pizzas and I couldn't be happier. I have an oven that's 25 inches wide by 17 inches deep. I was going to go to a steel place to get a pizza steel (thanks to the goon who pm'd me and answered questions) but it's the same price as a normal steel, or more. I just want to get this one on amazon. Is there any reason to buy the larger one over the smaller one or vice versa? Which one would any of you get for my oven?
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Nov 8, 2022 19:00
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Get the largest one you can fit. More room for error when launching pies, more mass, less temp fluctuation when doing several pizzas in a row (not usually a big problem with a steel, either way).
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Nov 8, 2022 20:12
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When I started making pizzas I assumed that I might want to go up to about 14" and a lot of steels are kind of in the 14-15 range. I found one that is 16" square and it's been great so far. It's definitely larger than I need but I feel like any smaller and I would have more trouble launching it cleanly. As it stands it's actually my 16x14" peel that limits my pizza size, especially since the pizza tends to shrink once it gets going. There are some rectangular ones that I always assumed were for oblong pizzas or more for griddle purposes, but after using mine a lot I could maybe see an argument for putting on in lengthwise front-to-back rather than side-to-side. I never have problems fitting the entire pizza on the steel but occasionally I will over or under launch the pizza and it will slightly hang off the front or back.
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Nov 8, 2022 20:28
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Thanks for the replies everyone. I got the larger of the two. I'll be making pizza on Friday and I hope it's loving awesome.
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Nov 8, 2022 21:00
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Ror posted:There are some rectangular ones that I always assumed were for oblong pizzas or more for griddle purposes, but after using mine a lot I could maybe see an argument for putting on in lengthwise front-to-back rather than side-to-side. I never have problems fitting the entire pizza on the steel but occasionally I will over or under launch the pizza and it will slightly hang off the front or back. I have one of the big rectangles and it works great for pancakes if you have a range top that can manage it. So not a glass top like I have right now, but it does great with gas. I don’t really have issues with the depth either. I may try to put it long way back next time, but you’re still limited by the shorter dimension. It’s great for breads though with the extra size.
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Nov 8, 2022 21:13
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We got our power and gas meters installed finally! First time seeing the sign and inside lit up.    Lots to do still but we're getting into the final steps!
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Nov 12, 2022 03:24
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Hell yeah! Looking awesome. I’m so excited for you!
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Nov 12, 2022 14:08
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I'll be in the wrong part of Vegas tonight to come by and try your pizza. Another time 
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Nov 12, 2022 15:14
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If I want to add moist veggie toppings to a pizza (peppers, mushrooms) how can I prep them so they don't sog my pizza during bake time?
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Nov 12, 2022 22:59
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Parcook and add before baking or fully cook and add near the end Precooking mushrooms is far better than letting them finish in oven
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Nov 12, 2022 23:08
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So just slice it all up and bake it for a bit on a tray? Or do you typically do it in oil on a stovetop?
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Nov 12, 2022 23:10
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You could probably just put them on a plate and microwave them for a bit if you wanted to. Edit: DR FRASIER KRANG posted:So just slice it all up and bake it for a bit on a tray? Or do you typically do it in oil on a stovetop? Or you could do either of these things, they'll all give you slightly different results and it just depends on your taste/effort preferences. The main thing is getting some of the water out so it doesn't wind up on the pizza. Human Tornada fucked around with this message at 00:12 on Nov 13, 2022 |
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Nov 13, 2022 00:10
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DR FRASIER KRANG posted:So just slice it all up and bake it for a bit on a tray? Or do you typically do it in oil on a stovetop? For mushrooms i halve or quarter them depending on size, then fry in plenty of butter and a pinch of salt, as you want to draw out the moisture in this particular case. Add some black pepper and a splash of balsamic vinegar towards the end, then move them to a small bowl to marinate in their own juices. If you're also using onion you cook and let them hang out together.
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Nov 13, 2022 03:45
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ogopogo posted:Took a video of some Sicilian dough dimpling! nws this you freak
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Nov 13, 2022 04:09
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ogopogo, are you throwing oil in the dough too? I got that gist from the original directions. The result is pretty rich. It's a pretty wet pizza between the gelatinization of such a high hydration dough along with all the oil involved. It's definitely a good pizza and those so far that tried it did approve of it, which is a high standard given what I've been feeding them before, but I think I still have to tweak.
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Nov 20, 2022 02:19
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Rocko Bonaparte posted:ogopogo, are you throwing oil in the dough too? I got that gist from the original directions. The result is pretty rich. It's a pretty wet pizza between the gelatinization of such a high hydration dough along with all the oil involved. It's definitely a good pizza and those so far that tried it did approve of it, which is a high standard given what I've been feeding them before, but I think I still have to tweak. Yeah, I do oil in the dough as well. I’m treating it pretty much like a focaccia. I do my oil mix after autolyse and after salt. Going slow with the oil addition so it emulsifies fully in the dough helps a lot. Edit: here’s a gyro style Detroit pizza we made the other week. 
ogopogo fucked around with this message at 01:23 on Nov 22, 2022 |
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Nov 22, 2022 01:20
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Nov 22, 2022 07:35
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I wonder if I have too much oil in the pan. I was paranoid about sticking after the first batch, but I guess the directions were correct that the first batch was basically to season the pan. My pizza had a green olive oil layer on the bottom of the pizza. I can scroll up through your glorious pizza porn, and see the slices you showed don't have that.
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Nov 22, 2022 07:51
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Rocko Bonaparte posted:I wonder if I have too much oil in the pan. I was paranoid about sticking after the first batch, but I guess the directions were correct that the first batch was basically to season the pan. My pizza had a green olive oil layer on the bottom of the pizza. I can scroll up through your glorious pizza porn, and see the slices you showed don't have that. For what it’s worth, I use a garlic infused vegetable oil for greasing the pans, and olive oil in the dough! Once a pan is seasoned, it really doesn’t need much more than a light paper towel wipes worth of oil. Edit: we got our CO/fire permit! First lighting of the fire in the oven for the week long curing process.  
ogopogo fucked around with this message at 15:27 on Nov 23, 2022 |
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Nov 22, 2022 20:59
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Ooni Koda 12 vs Grozney Roccbox. The Koda 12 is on sale for $320 for Black Friday. The Roccbox is $400. I'm about to pull the trigger on one of them. Reviews I've read say that the two ovens are both excellent and nearly equal in performance. What does the pizza thread say? Something I'm curious about: If they're both great for making pizzas, how are they for other foods? Roasted veggies, toasted hoagies, focaccia and similar breads? I'm sure this has been asked before, but I couldn't find any references in the last 10 pages.
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Nov 23, 2022 15:18
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they're both excellent and nearly equal in performance. i personally have a karu 12 and its great. I've done both wood and gas and both work perfectly (wood is a little finnicky, but no big issues) 
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Nov 23, 2022 18:20
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Borsche69 posted:they're both excellent and nearly equal in performance. Thanks. I think I'm gonna save $80 and get the Ooni.
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Nov 23, 2022 18:56
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Idk about the other one but my Ooni has been fantastic. Would definitely buy again if I needed to.
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Nov 23, 2022 21:07
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Ooni has some great accessories on their website you can spend that $80 on. I have the scale, scrubbing brush, and turning peel and all have been great.
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Nov 24, 2022 05:20
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get your loved ones a pizza axe: the runes just read "Valhalla gift" in English phonetics, but I'm uh wary of anything with runes these days.
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Nov 27, 2022 19:15
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