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Human Tornada posted:Sausage and giardiniera tavern style first attempt. Oh gently caress that's so good
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Jul 2, 2023 00:24
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^^^ I need to get on the tavern style train, that pie looks so good. I put the pizza hut pans to work tonight and made a regular cheese pizza and a Thai pie like I mentioned last page. Wife bought low fat mozz, so that's what went on the cheese, and she meddled a little with the sauce distribution so it was a little dry, but the kids still ate the poo poo out of it. Now the Thai pie was pretty dang amazing.  48 hour dough, Thai chili sauce base, mixture of white cheddar & mozz, broccoli, red bell pepper and chicken (marinated in soy, hoisin, rice wine vinegar, garlic powder, salt, pepper, olive oil, and some other bullshit I can't remember). The Old Chicago version has mushrooms, but we aren't mushroom people, so they stayed at the store. The wife really dug it, and I've got some ideas to improve it next time.
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Jul 2, 2023 00:58
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If you like a Thai-ish style of pizza search my posts in this thread, I have a satay one I've done and posted about
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Jul 2, 2023 04:32
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margherita felino salame  chorizo  salame + basil  
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Jul 2, 2023 12:48
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goku i won't do what u tell me
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Some really tasty looking pizzas in these last few posts 🔥
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Jul 2, 2023 15:07
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Krillin, I think you perfected pizza
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Jul 2, 2023 17:15
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So, let's just say that hypothetically, if you have an Ooni in your backyard, and you invite a bunch of people over for pizza, and it starts a hurricane-level downpour just as you start cooking your pizzas, these are a few hypothetical things that could happen! -The oven won't maintain the proper temperature inside when being absolutely deluged with cold water on the outside -The pizza will get very wet when launching and pulling, no matter how well you try to hold an umbrella -The weird temperature issues due to all the water will lead to a very uneven bake Ask me how I know! On the good news side, I found that you actually can sorta cook neopolitan dough in a home oven, with some caveats. First, preheat a stone for a long time at 500F. Then, par-cook the crust for several minutes to get some crispiness. Then, cook the pizza with toppings for a bit after that, and use the broiler to get some color on the top. It is not anything the same as doing it in the high-heat oven, but it was decent enough that we could eat dinner and people seemed to still enjoy it fine, even though I was disappointed. Basically, watch the weather or have your oven covered somehow if it is going to downpour. That is all.
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Jul 2, 2023 20:15
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Forgot to mention in my last post I was showing off my latest Detroit pie to my buddies at my bottle shop/tap room on Friday after work and two of them used their phones to buy a Lloyd pan on the spot lol.
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Jul 2, 2023 20:40
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I'm a big fan of making pizza dough out of nothing but flour oil salt and water. Yeah it's not authentic but it crisps up really well You can make it as thin as you want and it's tasty as gently caress.
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Jul 2, 2023 22:13
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No yeast?
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Jul 3, 2023 13:30
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Eifert Posting posted:I'm a big fan of making pizza dough out of nothing but flour oil salt and water. Yeah it's not authentic but it crisps up really well You can make it as thin as you want and it's tasty as gently caress. oh boy its time for some POSTS
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Jul 3, 2023 16:23
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St Louis geotag
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Jul 3, 2023 18:38
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I'm a big fan of making pizza out of nothing but a bagel, sauce, cheese, and cheap packaged shelf-stable pepperoni but for real though
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Jul 3, 2023 20:39
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Discussion Quorum posted:I'm a big fan of making pizza out of nothing but a bagel, sauce, cheese, and cheap packaged shelf-stable pepperoni I’m a big fan of making beer out of water and chamomile myself. Real post though I was making tavern style the other night when Human Tornada posted a sausage and giardinera in the dinner thread, so I made one too. Great flavor combo.
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Jul 3, 2023 21:04
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Eifert Posting posted:I'm a big fan of making pizza dough out of nothing but flour oil salt and water. Yeah it's not authentic but it crisps up really well You can make it as thin as you want and it's tasty as gently caress. Ancient Israelite pizza 
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Jul 4, 2023 06:30
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Ishamael posted:On the good news side, I found that you actually can sorta cook neopolitan dough in a home oven, with some caveats. First, preheat a stone for a long time at 500F. Then, par-cook the crust for several minutes to get some crispiness. Then, cook the pizza with toppings for a bit after that, and use the broiler to get some color on the top. This is my process exactly, except for with steel instead of a stone 
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Jul 5, 2023 03:33
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We got featured in an industry rag called Pizza Today, part of their “Rising Stars” piece they do once a year. Super proud of my team and what we’ve been able to accomplish.  Bonus Margherita 
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Jul 6, 2023 02:43
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Hell yeah man! Congrats!
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Jul 6, 2023 02:53
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that's really cool man, gonna pay you for your pizza one of these days
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Jul 6, 2023 04:04
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that's so dank, you're pizza famous.
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Jul 6, 2023 04:40
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So awesome! Hoping to make it out to Vegas this fall around my birthday and Yukon is top of the list of places to eat for sure.
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Jul 7, 2023 20:02
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big thanks to whoever recommended adding a little spelt to your pizza dough a couple of pages back 
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Jul 7, 2023 21:43
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For those of us using instant yeast, can I just fold unused doughballs into new batches ad infinitum like a sourdough starter?Clark Nova posted:big thanks to whoever recommended adding a little spelt to your pizza dough a couple of pages back What does spelt flour do to your crust?
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Jul 7, 2023 23:01
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it adds a lot of good bready flavor. though I've only tried a pretty small proportion so far, it doesn't seem to keep it from rising nearly as much as a similar amount of whole wheat would
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Jul 7, 2023 23:24
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It's not true for all spelt, but most spelt flour has a higher protein content than all-purpose flour. If you're already using a high protein wheat flour it is not immediately obvious to me what the benefit would be.
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Jul 7, 2023 23:32
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HolHorsejob posted:For those of us using instant yeast, can I just fold unused doughballs into new batches ad infinitum like a sourdough starter? Yes, to the yeast bit. However, you may find you need to add a specific amount to make it work well. You may also find that your pizza dough turns sour after a few generations, which is when you either just leave it to keep going as a sourdough pizza, or you toss it and start over with new yeast. Spelt is a tasty grain related to wheat, but it has a nutty flavor. I'd add it for being delicious and not any gluten related things.
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Jul 8, 2023 00:51
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Another dumb pizza question: Last week I learned about the proper storage of yeast, because mine went bad. The recipe I use for my poolish is pretty simple: 198g water, 57g each of bread & whole wheat flour, and .2g of active dry yeast. And it occurs to me that it would be pretty simple to add a proofing step, to save myself some flour if it is bad, but I cannot find the proportions to proof by weight to scale for my miniscule mass of yeast. Google, even with +reddit, is useless. Anyone have that by weight?
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Jul 12, 2023 00:24
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Skinnymansbeerbelly posted:The recipe I use for my poolish is pretty simple: 198g water, 57g each of bread & whole wheat flour, and .2g of active dry yeast. And it occurs to me that it would be pretty simple to add a proofing step, to save myself some flour if it is bad, but I cannot find the proportions to proof by weight to scale for my miniscule mass of yeast. Google, even with +reddit, is useless. Anyone have that by weight? You can get a jeweler's scale, although somebody will inevitably wonder if you're a drug dealer when they see it. Another comedy option is to get 1/16th teaspoon (a "pinch"). If a teaspoon of yeast is 3 grams, then that gives you .1875 grams. If you don't want to get anything at all, you just spoon out a measureable amount of yeast on to a sheet of paper, and then divide off a proportion to get its share in the desired weight. You could also just throw a little bit more yeast in than that little cute amount. I'm using 2 grams for 205 grams of flour.
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Jul 15, 2023 03:44
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I hosed up and made a 2+ kg batch of pizza dough using AP flour instead of pizza flour before realizing my mistake. It's way too sticky to use and I'm not sure what to do with it. Can I let it ferment for a bit, then fold it into another batch of pizza dough like a sourdough starter? I have a friend's recipe for sourdough that calls for a 1:4 mix of starter:everything else.
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Jul 20, 2023 03:56
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Make a focaccia or four
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Jul 20, 2023 03:58
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You can use a mature dough as a starter but an AP pizza dough can easily be turned into calzones or stromboli or or or. You may need to just use flour liberally when rolling
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Jul 21, 2023 22:37
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Need a good focaccia recipe. Anyone have any suggestions?
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Jul 21, 2023 23:56
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slave to my cravings posted:Need a good focaccia recipe. Anyone have any suggestions? I use this one; it's easy and very flexible. I've used Sesame oil instead of olive, thrown everything bagel toppings on it, used sliced onions, and so on: https://www.thekitchn.com/focaccia-recipe-261454
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Jul 22, 2023 02:12
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slave to my cravings posted:Need a good focaccia recipe. Anyone have any suggestions? I've enjoyed Brian's here: https://youtu.be/OC2mbadj8gQ I do the 24 hour version, it works very well for pizza too.
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Jul 22, 2023 02:20
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slave to my cravings posted:Need a good focaccia recipe. Anyone have any suggestions? I really like Samin Nosrat's one from Salt Fat Acid Heat - it's brined, which really helps each bite get that salty flavor.
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Jul 22, 2023 19:38
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I will give one of those a shot this week. I mostly just phone it in for focaccia with extra pizza dough and the result is always a bit lacking so it will be good to try something specific.
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Jul 23, 2023 00:48
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I made focaccia with my "whoopsie" pizza dough last night. It was tasty, but decidedly not focaccia. I folded one of the doughballs into a new batch of pizza dough (this time with the correct flour), did a 3-hour ferment, and it made for passable pizza. Thank you for coming to my TED talk.
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Jul 23, 2023 06:17
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blixa posted:I really like Samin Nosrat's one from Salt Fat Acid Heat - it's brined, which really helps each bite get that salty flavor. This is my go-to as well, it always gets rave reviews.
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Jul 24, 2023 04:42
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Since I'm still without a pizza oven, I've been looking up pan styles. Does anybody have any thoughts on bar pizza? Or, given it's Boston roots, "Bah Pizzah?"
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Jul 27, 2023 05:47
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Bar pizza will mean different things in different cities. In general I enjoy a hint of oil in a high 60 to 70 percent hydration and use spray on the pan. 500 to start and drop the oven to 450 more cheese than I should
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Jul 27, 2023 14:01
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