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^^^ Get a decent scale. As far as recipes, the PizzApp is fun to play with, I tend to stick to a 65% hydration lean dough, and I usually let it go for 24-48 hours before use. I use mostly King Arthur special patent bread flour, but the same ratio works with any other flour I've tried.
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Jun 12, 2023 21:26
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ihop posted:I use the NYT pita recipe, which is essentially pizza dough. Roll them out, put them on a floured peel and straight onto the stone. They cook the same as a pizza, except in a 3rd the time and sometimes I have to flip them. I tried the NYT pita recipe 1) I absolutely hate the way they give measurements in it 2) that doesn't excuse how badly I hosed up every step 3) still turned out ok though
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Jun 12, 2023 21:44
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The Guardian one is good. https://www.theguardian.com/lifeandstyle/wordofmouth/2016/jul/13/how-to-cook-the-perfect-pitta-bread Pizza dough for me atm is 150g spelt, 350g bread flour, 10g salt and sugar and olive oil, 5-7g yeast. I've been doing around 70% hydration but I think it's a little much, and the dough gets too thin. I can get 4 pizzas out of that though.
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Jun 12, 2023 22:15
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Nettle Soup posted:Pizza dough for me atm is 150g spelt, 350g bread flour, 10g salt and sugar and olive oil, 5-7g yeast. I've been doing around 70% hydration but I think it's a little much, and the dough gets too thin. I can get 4 pizzas out of that though. Never thought about adding spelt to pizza dough, but I like it in my sourdough. How pronounced is the flavor in this recipe?
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Jun 13, 2023 17:50
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distortion park posted:I tried the NYT pita recipe Yeah the recipe is written pretty terribly, I should probably find a different one. I don't know if it's that recipe or pitas in general but I also find them pretty forgiving. Under/over proofed/hydrated doesn't seem to matter much. The flavor does improve with slower proofing though, as to be expected. For useful tools, I immediately bought a turning peel and an extra normal peel. The turning peel is way easier to use for maneuvering stuff around inside the oven, and the extra peel is useful for preparing multiple pizzas. Both of mine are the cheapest pieces of poo poo off amazon but they do the job. I've also heard that an infrared thermometer is useful for checking the stone temperature and getting a perfect crust but I'm not particular enough about my results to care yet.
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Jun 13, 2023 19:15
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Random Hero posted:Never thought about adding spelt to pizza dough, but I like it in my sourdough. How pronounced is the flavor in this recipe? I'm not sure because I've never made it without it, but it is noticable, and I think better for it. I think more would be too much though, and I do use wholemeal.
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Jun 13, 2023 20:10
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I made a square of pizza then cut a smaller square out of it.
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Jun 14, 2023 01:15
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That crumb and the cheese crust is lovely. A+
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Jun 14, 2023 02:04
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I burnt my first pizza and cheese bread I made. Just not turning them fast enough. Bought a pizza turner peel, I was trying to use the big peel and a grill spatula. Otherwise it worked well and I am looking forward to many more pies in the future.
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Jun 16, 2023 12:56
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Anyone have a pizza cutter they love? I have had a generic OXO one for a long time but it finally broke and I want to get a good one.
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Jun 17, 2023 14:44
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After using garbage wheels forever I got a Dexter Russell / DR Cutlery 4" that is amazing. The model number is P177A! Dexter-Russell 4" Pizza Cutter, P177A-4PCP, SANI-SAFE Series White
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Jun 17, 2023 14:58
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Ishamael posted:Anyone have a pizza cutter they love? I have had a generic OXO one for a long time but it finally broke and I want to get a good one. Lol how did it break? My OXO just broke two days ago and it did so by completely snapping off the wheel when I went to press down on a crust edge.
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Jun 17, 2023 15:56
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Ishamael posted:Anyone have a pizza cutter they love? I have had a generic OXO one for a long time but it finally broke and I want to get a good one. I really need to get a proper rocking knife, I started using this salad chopper with 2 blades (you have to hold it at a weird angle to not gently caress your pizza up), and it works great but yeah it's awkward. :max_bytes(150000):strip_icc()/tool2-44d244aeab604119b9f1afaf7dbd3597.jpg)
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Jun 17, 2023 16:47
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If you are wanting a short blade to rock to cut pizza, consider getting a cheap #1 Chinese cleaver. It’s the right size, you can use it for rocking with two hands, but it’ll make short work cutting and it’ll be useful for other things too. Also easy to sharpen. Stainless steel would do great and they’re cheap enough to be in the same cost category.
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Jun 17, 2023 17:07
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My OXO cutter fell apart a year or two ago, I think I'm using some generic walmart thing now. No complaints.
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Jun 17, 2023 17:34
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I just use kitchen scissors.
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Jun 17, 2023 18:08
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Chef's knife 
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Jun 17, 2023 18:35
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Mister Facetious posted:Chef's knife
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Jun 17, 2023 21:50
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Amazon says I bought this in 2010 and I still like it a lot https://www.amazon.com/gp/product/B0000E2GT5
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Jun 17, 2023 22:02
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Just go to a restaurant supply store and buy one for $12. It will work great and last forever.
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Jun 17, 2023 22:05
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yeah I'm about to get one of those sub 20 dollar rocker knives.
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Jun 17, 2023 23:20
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I just made dough by hand for the first time. Hooray! I hosed up and added way too much wate. Instead of 400-something grams for a 71.3% hydration, I misread the column and added 713 grams instead. I didn't realize until I mixed everything together and it was goop. I adjusted and mixed in an equivalent amount of flour, salt and oil to scale the recipe. However, I forgot to add yeast in the addition, and when I mixed it all together, it didn't seem especially homogenous. I kneaded it around for another 5-6 minutes and the consistency looked right (sticking to the bottom but not the sides), but now I'm worried things aren't mixed enough, and there might not be enough yeast all throughout. Should I worry about this? I dunno. I can always throw out the batch and try again
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Jun 18, 2023 02:22
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HolHorsejob posted:I just made dough by hand for the first time. Hooray! You can always make a slurry of yeast and a small amount of water (like a couple tsp.) And mix it in. Or you can just let it ferment longer. It doesn't take much yeast to make dough. As an example, I made 1.5kg of dough (2 batches) yesterday and I think I used 2g of yeast total, and that was only because my scale won't measure less than a gram or I would have done like 1.2g instead. I wanted the dough for today, but if I were going to ferment it for 48 hours or longer I could have split a gram between the two batches. Edit: if I wanted the dough to be ready the same day, I would want to use like 14g of yeast or something absurd like that, but that's only if I'm desperate, pizza dough is much better if it has time to ferment properly. bengy81 fucked around with this message at 02:32 on Jun 18, 2023 |
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Jun 18, 2023 02:29
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bengy81 posted:You can always make a slurry of yeast and a small amount of water (like a couple tsp.) And mix it in. Or you can just let it ferment longer. It doesn't take much yeast to make dough. As an example, I made 1.5kg of dough (2 batches) yesterday and I think I used 2g of yeast total, and that was only because my scale won't measure less than a gram or I would have done like 1.2g instead. I wanted the dough for today, but if I were going to ferment it for 48 hours or longer I could have split a gram between the two batches. Gonna take the second option. This dough is going to ferment for about 48 hours, hopefully it's enough. My pizza is usually really solid, but this is a different flour, slightly different recipe, and usually it ferments for 1-2 weeks. I added like a teaspoon of yeast into ~550g flour for the initial mix, hope it got mixed in properly. When I added the extra flour and worked it into the goop, it was immediately very chunky, but seemed to smooth together a bit as I adjusted the water and went through the knead bengy81 posted:pizza dough is much better if it has time to ferment properly. Seconded. Speaking of which, last week's pizza night~~    
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Jun 18, 2023 02:52
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HolHorsejob posted:Gonna take the second option. This dough is going to ferment for about 48 hours, hopefully it's enough. My pizza is usually really solid, but this is a different flour, slightly different recipe, and usually it ferments for 1-2 weeks. That's some good looking pie! 1tsp in 550g of flour is plenty for 48hrs, you should be fine.
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Jun 18, 2023 03:01
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Anybody shopping for those rocker knives aka Bat'leths aka Klingon Weapons should check the edge on them. We bought a few from Williams Sonoma some time back--the might have even been Oxo. They didn't have any edge at all.
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Jun 18, 2023 07:03
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Rocko Bonaparte posted:Anybody shopping for those rocker knives aka Bat'leths aka Klingon Weapons should check the edge on them. We bought a few from Williams Sonoma some time back--the might have even been Oxo. They didn't have any edge at all. that won't bring me glory at all!
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Jun 18, 2023 15:48
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the one I linked isn't knife sharp but it cuts pizza fine. it lives in a drawer and I'm glad I don't have to treat it like a deadly weapon
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Jun 18, 2023 15:57
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LifeSunDeath posted:that won't bring me glory at all! Today is a good day for pie.
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Jun 18, 2023 16:35
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 Castelvetrano olives, red onion, mozzarella and feta with a same day dough.
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Jun 19, 2023 01:16
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Clark Nova posted:Amazon says I bought this in 2010 and I still like it a lot I bought one almost the same as this from Meijer. It came with a plastic guard thing to put on it when not in use. Seems to both protect the blade and probably anyone's hands from the blade when stored. I think it was around the same price, not sure the brand though. I have a 20+ year old wheel cutter too from when I worked at a Mozzarella factory. It's large and works good still, i just like new toys...
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Jun 19, 2023 17:46
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DR FRASIER KRANG posted:Lol how did it break? My OXO just broke two days ago and it did so by completely snapping off the wheel when I went to press down on a crust edge. Haha sounds similar to mine, besides becoming dull as dirt it just broke at the wheel connection point eventually. Thanks for all the recommendations everyone! I will check out some options and let you know what I get. Human Tornada posted:
Also, this looks awesome, that is all.
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Jun 19, 2023 18:08
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Human Tornada posted:
oh man that looks good in my house I would be eating that by myself due to the olives but that is a feature and not a bug
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Jun 20, 2023 00:48
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Doom Rooster posted:Just go to a restaurant supply store and buy one for $12. It will work great and last forever. Agreed. I have one I bought from Acemart so long ago that I can't look up the model or price without figuring out my Hotmail password , and it's still going strong. It somehow ended up with a couple small chips on the edge but they don't affect its performance. And it looks like the blade is even replaceable...not sure if they sell replacements though.
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Jun 20, 2023 01:21
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This is the one I got.  if you have a Meijer near by.https://www.meijer.com/shopping/product/fw-bbq-pizza-rocker-cutter/2413148264.html
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Jun 20, 2023 20:45
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12" Pizza oven havers: how big are your (dough) ballz? I normally end up between 230 - 240g. I can get them thin, but they run right to the edge of the peel, and it makes turning them exciting. I think next cook, I'm gonna try to aim for 215g, not sure if that is gonna make much of a difference though.
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Jun 21, 2023 23:13
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I would have to do some note digging to verify, but I think that amount takes me 14+ inches. Edit: You might have to reduce more. Surface area is a mindfuck like that. Edit edit: No, it looks like my dough balls land at 344 grams, excluding starter. So if that makes me at least 14 inches, then 240 grams would make me at least 11.7 inches. So I guess it lines up. If your working space is literally 12" then yeah, getting within a quarter inch of the edges is a real pain. Edit edit edit mania: I guess if 240g gives you 12" then 215 grams would give you 11.35". I guess you'd know better than anyone what your working wiggle room is. The chaos option would be to build a 36" dome and then none of this would matter muahahaha! Rocko Bonaparte fucked around with this message at 07:12 on Jun 22, 2023 |
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Jun 22, 2023 04:49
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I use about 270-290g for 14" pizzas but it depends on how thin you make your pizza and how much cornicione you aim for. It probably also has a dependence on hydration since a wetter dough is probably going to be less forgiving about being stretched too thin
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Jun 22, 2023 14:29
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StarkingBarfish posted:I use about 270-290g for 14" pizzas but it depends on how thin you make your pizza and how much cornicione you aim for. It probably also has a dependence on hydration since a wetter dough is probably going to be less forgiving about being stretched too thin I've been trying to burn through a ton of bread flour, and I've found I can't consistently get a good crust with it if I go over 65% hydration, especially if I have more than 48 hrs of fermentation. It's a nightmare to handle, but if you can get it in the oven without ruining it, it makes a great pie. The more I think about it, the more I should probably aim for a 10-11" pizza, so maybe 200g is what I should be going for.
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Jun 22, 2023 15:37
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I have just been gifted a costway wood-pellet pizza oven. Anyone have experience with this one? I can't find any documentation on it, and the manual only shows how to assemble it.
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Jun 23, 2023 04:19
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