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Fart Car '97 posted:Isn't the perpetual problem with "grill pizzas" that the heat source is situated well below the pizza, making it very challenging to cook the top of the pizza at a decent speed? Also, since the heat source is relatively far away from the stone, wouldn't you have issues making repeated pizzas back to back? The pellet smoker inserts I'm looking at don't really look like they do much to alleviate that That's definitely been my experience when using my smoker. It's not really any different to using my oven, bar the greater capacity.  The inserts I've seen sit directly over the fire pot, which channels the heat into the pizza oven. It makes it seem for more efficient for cooking a pizza.  This is how I do multiple pizzas at once   I've been fairly happy with the results so far, but I'm still curious how a pizza oven insert would compare.
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Aug 29, 2023 21:01
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   Made dough yesterday and slapped out some quick pan pizzas tonight. One pepperoni, brick cheese, and sort of NY style lazy uncooked sauce from a can of san marzano. Was beautifully poofy and wonderful and cuppy. The other is leftover smoked pork shoulder, red onion, bbq sauce, mozz, and the obvious green onion and half-jalapeno. It was midwest-sweet and sticky and smoky and perfect. I was running out of time and understretched (and underproofed) the dough, but that just led to more cheese crisp on the edges because it didn't fill the pan perfectly. 10/10, will pizza again soon.
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Aug 30, 2023 03:27
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Hypnolobster posted:
these look unbelievably good
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Aug 30, 2023 15:26
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Crossposting because I think it worked After many months of lack of progress at reliably making a consistent pizza dough using the countertop preferment/refrigerated final proof method, I made an improvised chiller for my poolish out of things I already had: thermostat, chest freezer, and cooler.   The result: easy to work dough that slid off the peel like it was on bearings. And at .16 kWh, it consumes a miniscule amount of energy compared to keeping the AC on full blast at  /day.Progress! 
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Sep 3, 2023 01:58
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Only just found this thread. I have a breville pizzaiolo, which is an electric benchtop version, and I'm still working on perfecting the process, but its been good so far.  That was the first thing that popped out of the oven. Going to try for longer ferments on my next batch of dough, and im loving the thought of using paper to help with the launch.
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Sep 5, 2023 03:21
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NPR Journalizard posted:Going to try for longer ferments on my next batch of dough, and im loving the thought of using paper to help with the launch. I use baking paper under mine for convenience. It makes assembling then so much more efficient and minimises clean-up, and transporting them is easier. Part of my process is baking them on the pizza stone for about 5 minutes, then rotating them and removing the paper and completing the rest of the bake directly on the pizza stone. Once everything is cooked, I transfer it back on to the baking paper for slicing because it makes transferring to the dinner plate so much easier.
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Sep 5, 2023 10:01
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NPR Journalizard posted:Only just found this thread. Hello fellow Pizzaiolo goon! I have one too and it’s great. You’ll find it has one downside, which is that it doesn’t get as hot as an outdoor oven, which makes it tough (though not impossible) to make a real Neapolitan style pie. But that’s outweighed by the ease of use and the fact that I don’t have to leave my kitchen when it’s cold and rainy! I recommend swapping out the metal peel that came with the oven for a wooden one; you’ll find wood will launch the pizza better and with a little practice you won’t need to use parchment. I use the metal peel for retrieving the pizza when it is cooked.
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Sep 5, 2023 12:03
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Ogopogo, I’m in Yukon Pizza right now, eating your pizza. Face me coward!
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Sep 9, 2023 03:36
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So drat  Good. Wife understandably loved it too.
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Sep 9, 2023 05:57
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Doom Rooster posted:So Hell yes! Turns out yesterday was my day off - sorry I missed you my dude!! I’m glad y’all enjoyed the pizzas <3
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Sep 9, 2023 14:19
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Also posted in the dinner thread: I made pizzas last night on the smoker. I tried out a wholemeal dough for the first time.  I was a little worried when the dough was stickier then usual, but everyone seemed to really enjoy it. I guess I'm making them this way from now on.
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Sep 15, 2023 23:50
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Got a minor mozzarella crisis going on here. My closest Walmart has been sold out of whole milk low moisture blocks for weeks, none of the other local stores have ever carried it, and Costco stopped selling Bella Rosano. I’ll probably run out this weekend. My options are to buy it for $8/lb from a supermarket deli (ouch) or use part-skim (an affront to God).
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Sep 26, 2023 19:20
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Do you have a restaurant supply store in the area? The ones here I can go in and buy bulk like a restaurant. But they’ll have giant 5-7# blocks of the stuff.
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Sep 26, 2023 19:55
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That's a good idea, it turns out there's one that's sorta on my way to work. I'll check there tomorrow morning.
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Sep 26, 2023 20:10
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Jhet posted:Do you have a restaurant supply store in the area? The ones here I can go in and buy bulk like a restaurant. But they’ll have giant 5-7# blocks of the stuff. This. A lot of restaurant supply stores sell to the general public. I buy 5-lb blocks or bags of shredded whole-milk mozz for like $13 (bay area, so you know it's cheap). They also tend to carry all kinds of flour and prep equipment for reasonably cheap.
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Sep 26, 2023 22:52
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The Restaurant Depot near me sells King Arthur special patent for like $.25/lb. It's a fantastic bread flour that seems like it shines in no knead and slow ferment doughs.
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Sep 26, 2023 23:10
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Went to the local CHEF'STORE and immediately noticed that the prices are all 30-50% lower than what I've been paying at Walmart and Amazon. I'm going to have to try the Graincraft Power flour once my All Trumps starts running low. Walked out with 10lbs of mozzarella and 5lbs of pepperoni. Totally normal behavior and I can stop at any time. 
bees x1000 fucked around with this message at 21:46 on Sep 28, 2023 |
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Sep 28, 2023 19:53
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Yes, I agree it is totally normal behavior. You can buy a ton of dry goods that have high turnover in your house or are shelf stable this way and it’s still going to be cheaper than Costco too. 50# bags of rice and flour are not unwise.
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Sep 28, 2023 22:25
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Not having to pay Amazon prices for Cambro tubs is worth the trip IMO. I have a couple 5 gallon ones that work great for flour, keep the dang rodents out. I like the 5 qt ones for proofing dough too, can make a ton of dough without having to worry about it overflowing.
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Sep 29, 2023 00:20
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bees x1000 posted:Went to the local CHEF'STORE and immediately noticed that the prices are all 30-50% lower than what I've been paying at Walmart and Amazon. I'm going to have to try the Graincraft Power flour once my All Trumps starts running low. Walked out with 10lbs of mozzarella and 5lbs of pepperoni. Totally normal behavior and I can stop at any time. That's where I shop for pizza stuff (SF bay area). I can recommend the flour, it's good stuff. I bought a bag of graincraft power flour, that worked well. Their Neopolitan 00 pizza flour is also good, I'm using that now and getting good results. I do wish I could get semolina in bags smaller than 50 lb though....
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Sep 29, 2023 00:44
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Upgrade posted:sometimes you just want an easy pizza. This post was useful, thanks.
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Sep 29, 2023 01:12
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What makes some thinnish crust pizzas puffier than others? Is it more gluten development+a higher temperature or something else?
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Sep 30, 2023 20:52
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No Wave posted:What makes some thinnish crust pizzas puffier than others? Is it more gluten development+a higher temperature or something else? In my experience (so super anecdotal), it has a lot to do with hydration too. My pizzas were blowing up like balloons when my dough was around 70% hydration. Now I'm around 60% and they are crispy and more "normal" puffy. I'm cooking in a Roccbox for whatever that's worth.
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Sep 30, 2023 21:28
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No Wave posted:What makes some thinnish crust pizzas puffier than others? Is it more gluten development+a higher temperature or something else? Air bubble size
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Sep 30, 2023 23:18
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Hand pulling vs rolling makes a big difference too.
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Oct 1, 2023 05:57
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Rocko Bonaparte posted:Hand pulling vs rolling makes a big difference too. i think like 70% of it is this. making sure not to completely flatten the 'cornicione' when forming the pizza. the air you leave in the crust will create awesome bubbles
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Oct 1, 2023 22:17
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 Oooeeee Brush your crust with olive oil before the bake, fries the crust up real nice!
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Oct 3, 2023 22:13
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mama mia what kind of pep do you use?
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Oct 4, 2023 04:53
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OBAMNA PHONE posted:mama mia Pepto bismol
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Oct 4, 2023 10:46
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OBAMNA PHONE posted:mama mia It’s called Rosa Grande, which I believe is the commercial version of the Hormel Cup n Char
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Oct 4, 2023 21:04
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I made sourdough pizza dough last night. My fridge is kinda cold so I left it on the counter in ziplocs for like an hour and a half to wake up the starter. No activity. Well, it wasn't all that warm in my kitchen, so I put it in the oven with the light on (~90F) for about an hour. Still nothing. I put it in the fridge in its usual spot (crisper drawer at ~40F). I check back today, still nothing. What should I attribute this to? Can I still salvage this batch by throwing it back in the stand mixer with regular yeast? Recipe: - 900g neopolitan 00 pizza flour - 600g water - 350g starter - 15g olive oil - 1 tsp sugar (salt I'll add just before baking) I mixed everything, hydrated for 5 minutes, kneaded for ~6 minutes in my stand mixer. Variables: - Starter was in cold fridge, like 35F. It's made from a leftover crust from last batch + flour & water - I mixed it up before I left on a business trip, then didn't touch it for 2 weeks - No salt in initial dough mix - Less olive oil than usual
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Oct 9, 2023 02:59
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No yeast?
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Oct 9, 2023 05:00
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It was a sourdough starter. I am assuming it is a perpetuation of the previous dough, and the previous-previous dough, and so on back to some primordial Eve starter. The bread thread may have more to say about tricks for that. I do use some sourdough, but it is tempered with regular yeast. When I wondered how my starter was doing, I would stir some off and let it go on some fresh flour all day on the counter. It has always puffed up on that. I wonder if that hour at 90F really did anything. That's quite a pile of dough and you could have moved it around a bit to circulate that heat inside. I guess if the gluten structure was poor, all the gas could just belched out, but that would probably be some other departure from procedure that I bet you would have brought up first.
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Oct 9, 2023 07:01
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Rocko Bonaparte posted:It was a sourdough starter. I am assuming it is a perpetuation of the previous dough, and the previous-previous dough, and so on back to some primordial Eve starter. The initial sourdough starter is from a goon a few months back, so idk its history. Normally with straight yeast, an hour on the counter will perk it up, and it'll be firmly at attention after an hour at 90F. The gluten structure is probably fine, there didn't appear to be any additional gas in the ziplocs. I guess I'll check with the bread thread as to why my bread bed is dead
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Oct 9, 2023 07:29
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Was the starter itself actually doing anything before you put it into the pizza? Have you been feeding it, does it bubble up?
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Oct 9, 2023 08:10
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Nettle Soup posted:Was the starter itself actually doing anything before you put it into the pizza? Have you been feeding it, does it bubble up? lol, 2 weeks later... It ended up turning out ok. I managed to get some detectable ferment in it by the time I needed to use it, and it rose as expected and tasted tasty. I'm looking for inspiration. What kind of pizza-adjacent things do you make? what other kind of flatbreads do you make in your oven?
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Oct 22, 2023 05:04
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HolHorsejob posted:lol, 2 weeks later... You could do an artistic focaccia. A calzone is a folded pizza.
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Oct 22, 2023 05:48
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Other things pizza ovens are good at: Naan, piadina, pinsa, I really like pane carasau / gutiau and have been meaning to try this out: https://www.youtube.com/watch?v=gFBP-bnYCSc
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Oct 22, 2023 20:54
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Khachapuri work really well too (and are amazing)
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Oct 22, 2023 21:05
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| # ? May 19, 2024 13:12 |
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Fantastic ideas, all. I'm gonna try the khachapuri soon, and maybe the pan carasau. Makes me want to try my hand at papadam as well
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Oct 23, 2023 03:24
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