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Stefan Prodan posted:I mean I'm enjoying the pics, I'm sure I'd be enjoying it more if it were in my mouth which I will definitely do if I am ever in Vegas sentences that apply equally to pizza thread and fetlife dot text
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May 11, 2022 22:23
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I'm trying to find ways to spend more time with my in laws and my partner together. Her dad has a big Blackstone backyard plancha (so like a giant flat top grill). Any tips on cooking pizza on a Blackstone specifically or a grill in general? I'm a mid tier home pizza maker but I know the basics and I have a baking steel and a stone. Any tips or links are appreciated.
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May 13, 2022 20:50
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I haven't popped in here lately but I'm currently positive for covid so I've had a chance to get weird with my poo poo because I have to isolate 😅 Who likes em thin? (Personal challenge)   
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May 14, 2022 04:23
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cr0y posted:I haven't popped in here lately but I'm currently positive for covid so I've had a chance to get weird with my poo poo because I have to isolate 😅 Yes, sometimes a pizza cracker is exactly what I want. That’s a fair fraction thinner than I’ve ever managed. Guess I’m aiming for even thinner next time, because that looks great.
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May 14, 2022 05:19
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Jhet posted:Yes, sometimes a pizza cracker is exactly what I want. That’s a fair fraction thinner than I’ve ever managed. Guess I’m aiming for even thinner next time, because that looks great. I'm drag racing this line 
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May 14, 2022 05:27
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cr0y posted:I haven't popped in here lately but I'm currently positive for covid so I've had a chance to get weird with my poo poo because I have to isolate 😅 God bless I would devour that whole thing in 5 minutes and come back for another.
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May 14, 2022 05:33
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I don't like that for pizza but I do Sonoran burritos with that kind of thickness. You end up having to cook them on a wok because you need the curve to offset the surface area or you won't find a big enough flat surface to cook them. Apparently that's kind of close to the traditional method. It doesn't require yeast though, and I found that getting actual Sonoran wheat flour adds a delicious buttery nuttiness. I'll make a bunch for burritos and my wife will end up just eating them unadulterated.
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May 14, 2022 07:39
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 It’s Pizza Kansas. Endless flat fields of cheese.
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May 14, 2022 17:32
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cr0y posted:I haven't popped in here lately but I'm currently positive for covid so I've had a chance to get weird with my poo poo because I have to isolate 😅
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May 14, 2022 18:45
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cr0y posted:I haven't popped in here lately but I'm currently positive for covid so I've had a chance to get weird with my poo poo because I have to isolate 😅 This looks exactly like a bar near me called Colony Grill, their are highly known and sought after for their take on "bar-style" super thin pizza. Not always what I want, but when I do god drat it does a hot oil and sausage pie hit the spot.
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May 14, 2022 22:44
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Neighbours chickens are laying like crazy and we get dibs on the surplus so... Black Olives, egg added for last ten seconds of cooking. The pic doesn't do it justice, the yolk was beautifully runny.  My new favorite, ndjua calabrese and stilton. hosed up the launch but was tasty as hell.  Olive and Oregano foccacia with the excess dough
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May 14, 2022 23:06
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cr0y posted:I haven't popped in here lately but I'm currently positive for covid so I've had a chance to get weird with my poo poo because I have to isolate 😅 New York style is very much my poo poo; gimme gimme
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May 16, 2022 03:04
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Might as well just buy some 12” tortillas and put cheese on it
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May 16, 2022 04:31
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mls posted:Might as well just buy some 12” tortillas and put cheese on it The bakery job I'm quitting has a machine that can make 1-2mm thick dough circle as wide as a half-sheet pan (18" i think?). It's small enough that you *could* use it at home, and even runs on a 120/240v cord.
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May 16, 2022 10:28
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Cr0y post your GOD drat recipe so I can make and eat it
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May 16, 2022 15:20
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Went a bit northern Italian on this one. Rosemary, mozz, sliced potato, speck and an egg added with ten seconds to go. 
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May 18, 2022 23:51
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Running in to drop this real fast, more details on the process tomorrow!   
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May 19, 2022 03:43
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This page of the thread has some excellent looking pizzas in a variety of styles. You love to see it.
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May 19, 2022 04:36
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ogopogo posted:Running in to drop this real fast, more details on the process tomorrow! It's like you have come full circle. It's back to grandma pies.
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May 19, 2022 08:04
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Question on freezing dough. I usually make NY style dough (flour salt water yeast is all that’s in it) and let it cold ferment for three days in the fridge. Then I pull an hour before cooking and let it come to room temp. I made a bunch of dough a few days ago in preps of having people over but plans changed. While I can eat 4 pizzas over two days, it’s probably not a great idea. What’s the process for freezing/thawing/reusing this dough? It’s balled right now but has expanded due to the cold ferment. Not sure if I should squeeze out the air bubbles and then freeze in shrink wrap or something else.
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May 19, 2022 18:10
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nwin posted:While I can eat 4 pizzas over two days, it’s probably not a great idea. Get out of this thread and write a pizza haters thread if you're gonna be like that
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May 19, 2022 19:32
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I have definitely pulled a Papa John when I was on a pizza making kick.
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May 19, 2022 19:43
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Just freeze your balls, don’t squeeze your balls.
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May 19, 2022 20:15
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Ror posted:I have definitely pulled a Papa John when I was on a pizza making kick. < Insert joke about pizza making leading to bigotry here >
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May 19, 2022 20:58
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I don’t wanna get overly mushy but we just got our permits to proceed with construction - breaking ground next week on my first brick and mortar restaurant. The pizza journey has been long and weird but thanks y’all for enduring and helping me along the way over the years.
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May 19, 2022 20:59
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Glimpse posted:Just freeze your balls, don’t squeeze your balls. This is the way. I make a batch of 8 every few weeks and freeze them. Very little difference in the end product. Take them out to thaw in the fridge the night before, and then out on the counter before cooking as usual. I've gone straight from the freezer to the counter a few times, which just takes 3-4 hours of course. But it still worked OK.
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May 19, 2022 21:26
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ogopogo posted:I don’t wanna get overly mushy but we just got our permits to proceed with construction - breaking ground next week on my first brick and mortar restaurant. The pizza journey has been long and weird but thanks y’all for enduring and helping me along the way over the years. so happy for you dude and thanks for all the time sharing your techniques and stuff with us
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May 19, 2022 21:28
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Nthing the just freeze the balls, they thaw and work fine as is. I just ball mine up in plastic wrap
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May 19, 2022 21:31
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ogopogo posted:I don’t wanna get overly mushy but we just got our permits to proceed with construction - breaking ground next week on my first brick and mortar restaurant. The pizza journey has been long and weird but thanks y’all for enduring and helping me along the way over the years. Congrats! I love seeing your pics here and on IG
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May 20, 2022 01:29
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It's here! Dough today, figuring out which fuel and pies tomorrow!
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May 20, 2022 12:16
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ogopogo posted:I don’t wanna get overly mushy but we just got our permits to proceed with construction - breaking ground next week on my first brick and mortar restaurant. The pizza journey has been long and weird but thanks y’all for enduring and helping me along the way over the years. Congrats man! Looking forward to seeing the pics
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May 20, 2022 15:42
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I pulled the trigger on a ooni Karu 16 today I am, excuse the pun, stoked I didn't order the gas adapter nwin posted:Question on freezing dough. I tend to just freeze the cooked pizzas, that way I can have homemade pizzas in 10 mins for lunch from the normal oven. ogopogo posted:I don’t wanna get overly mushy but we just got our permits to proceed with construction - breaking ground next week on my first brick and mortar restaurant. Congratulations, some of the pizza pictures in this thread are truly outstanding
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May 21, 2022 13:04
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toplitzin posted:It's here! Can’t wait to see what you make out of this! New ovens are always exciting. And thanks everyone for the kind words and support! I’ll try and keep the thread updated as we get into construction. One thing I can share is our sign that we just approved to build. Took a couple iterations to find the best design vs. budget but we got there! 
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May 21, 2022 15:05
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Motor City Elote pizza…   Brick cheese edge, parkay butter, tajin, and cotija topped with light mozz and wood fired corn. Finished with chipotle aioli and cilantro lime aioli, fresh cilantro, and cotija. 78% hydration dough pan proofed in the fridge for 72hrs, then room temp proof for 8 hours. Dimpling for the first two hours every 30 mins. Parbake at 500, cool completely, wrap in plastic and freeze! Light as a cloud, crispy bottom, perfect cheese edge. My best Detroit so far, and I’ve got 4 more frozen ready to go later this week. ogopogo fucked around with this message at 19:26 on May 22, 2022 |
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May 22, 2022 19:23
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ogopogo posted:Motor City Elote pizza… How do you distribute the time as far as like how long do you parbake and then how long do you cook on the final cook? Looks great! If you're doing this in a normal home oven would I do this on the steel (warmed up for an hour) or just on a rack?
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May 23, 2022 02:00
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Yeah, I've gotta try this myself next week. I know you posted some of the times you were using, what recipe did you go with for the dough? Gwaihir fucked around with this message at 03:46 on May 23, 2022 |
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May 23, 2022 03:38
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Got an ooni koda 12 for my birthday. First attempt:  Incinerated, raw in the middle Fourth one:  Edible! Had a very hard time stretching my dough. I used KA bread flour at 60%, bulk ferment in the fridge for 48 hours, divided into balls and let rest at room temp fro 6 hours.
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May 23, 2022 13:40
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NomNomNom posted:Got an ooni koda 12 for my birthday. Maybe ball it up/separate before you put it in the fridge. Did you take it out of the fridge, wait 6 hours, and then try to ball/seperate? If so that would definitely explain why you couldn’t easily stretch it. Maybe try taking it out of the fridge and seperating/balling it immediately, then let it rest for a few hours before trying to stretch if you want to keep the bulk ferment going.
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May 23, 2022 13:50
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I divided it and then let it sit at room temp for 6 hours. I'd stretch it reasonably thin and get it on the peel and it would spring back.
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May 23, 2022 13:57
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I like to stretch the dough then let it rest for a few min then stretch again.
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May 23, 2022 15:30
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