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Rocko Bonaparte posted:Upper placement does not cook the top very fast? I want to verify that. Strangely enough, yeah. In my current and previous oven (both of which only run the bottom element/burner) that seems to be the case. I think the pizza steel down low gets all the convection and some bonus radiant heat. When I use a steel very near the top, the whole thing cooks noticeably slower. My solution has been to use the center of the oven (which is also directly inline with the convection fan), and if the bottom is done before the rest, I put it on a screen and put it on the rack directly underneath the steel to get as much radiant heat off of it as possible. I think pizza in regular ovens is a game of finding what works and mitigating quirks of the particular oven you've got, though. If I had an electric oven I'd 100% be using those lovely large super even heating broiler elements to help with the top, but gas stoves and the single burner doesn't do the trick for me.
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Jan 13, 2024 02:52
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I ended up finishing pizzas in the drawer broiler in our old apartment, it worked but it was a pain in the rear end. Glad I don't have to do that anymore.
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Jan 13, 2024 03:20
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made another pan pizza, used more yeast but still let it chill overnight, had to knock it down a few times. also had to finish it on the stove a little cause the bottom wasn't brown enough. I don't know if there is any point to cooking it on the stove first other than heating the pan up a bit, maybe next time I'll just do oven then stovetop.    I am loving no knead dough.
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Jan 15, 2024 00:02
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Kenji's recipe says do oven and then stove if needed, never seen anything about starting on stove. If you have a steel put the pan on that when you bake it.
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Jan 15, 2024 00:17
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OBAMNA PHONE posted:Kenji's recipe says do oven and then stove if needed, never seen anything about starting on stove. If you have a steel put the pan on that when you bake it. so she starts off on the stove but the bottom ends up burnt so lol. I think I'll just finish on stove top, no I don't have a stone but whatever, the end product is perfect already. https://www.youtube.com/watch?v=JESaD6tqXiQ this guy also does it on stove first https://www.youtube.com/watch?v=9TjUWnAK0cg
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Jan 15, 2024 00:24
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I just parbake the crust only in the oven for a bit then put the toppings on then bake it, no stove involved Works fine imo
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Jan 15, 2024 03:10
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 Blueberry & beet dyed wheat flour, olive oil, sugar, salt, sour yeast, active yeast for the dough. Fermented flour for the sides & bottom. Mozzarella, smoked salmon, basil & black garlic tomato sauce, pomegranate and parmesan topping.
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Jan 15, 2024 06:42
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Skimmed the last few pages - Does anybody here ever make Detroit style, or do y'all tend to stick with thinner crust pizzas? I've had marginal success making Detroit style at home, but always felt like I couldn't get the dough to rise enough during the bake and it ends up being almost foccaccia-like. I'm looking for some suggestions on how I could improve it - I'm using Kenji's recipe. Also, any owners of fancy ovens like the Ooni or Roccbox? I'm actually considering a propane Halo Versa 16 with Rotating Pizza Stone - My friends who own Ooni's and Roccbox's say the rotating stone is a really great feature, and while the Versa doesn't get as hot as others, I think it will get hot enough for my preferred style, which is typically New York and Detroit style.
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Jan 18, 2024 18:01
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Sorry but Detroit style is just not very popular so I doubt you'll get any feedback.
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Jan 18, 2024 23:13
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I tried it once with the big blocks of brick cheese and it was not good. I think I hate brick cheese though.
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Jan 18, 2024 23:16
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DR FRASIER KRANG posted:I tried it once with the big blocks of brick cheese and it was not good. I think I hate brick cheese though. Brick cheese seems like just a milder cheddar to me. I know that there are different types of brick cheese though and I think I've only had young brick cheese from Wisconsin.
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Jan 18, 2024 23:20
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There's gonna be people with more experience than me here, but I've made detroit style in an ooni a few times and I've been really happy with how it turned out. My version is loosely based on this video and some other tidbits I've found around the net. I use the long 4x12" Lloyd pans, which I think make for a good serving size for 1-2 people, and I can fit two in the oven if I want to double up. I imagine the narrow pan is also better for getting an even cook in the super hot ooni. More crispy edges too. For each pizza: 114g water, 4g honey, 3g salt, 1g yeast, 145g bread flour Combine and knead for a few minutes until smooth and homogenous, then cover and proof for 30 minutes. Use the strength building fold from the video 5-6 times. If making a single pizza, form into a long rod, otherwise form into a ball. Cover and rest for 2 hours. If making multiple pizzas, divide the dough and form roughly into the shape of the pan. Generously oil all sides of the pan and lay dough into it. Gently press to flatten and start filling the pan, then cover and let the dough relax for 30 minutes. Continue pressing and stretching toward the edges of the pan until it's almost fully covered and rest one more time for 45-60 minutes. To parbake, preheat on high for 20-30 minutes, then set to ultra-low before putting the dough in. Rotate every minute to cook evenly, and swap pans halfway through if making two pizzas. Should take about four minutes total, and the dough should be pretty well browned on top. Remove and let cool for a minute or two, then add cheese, sauce, and toppings. Back to the oven, cook on low, rotating every 30 seconds for about 2-3 minutes until the toppings have some char on them. Turn the oven off but leave the pizza in for another 1-2 minutes.   It's turned out great every time I've made it. The only issue I've run into is that the toppings can go from perfect to too charred very quickly, but even if that happens it still tastes good to me. I can't find brick cheese around here so I've been using 3 parts cheddar to 1 part part-skim mozz.
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Jan 19, 2024 00:52
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Corb3t posted:Skimmed the last few pages - Does anybody here ever make Detroit style, or do y'all tend to stick with thinner crust pizzas? I've had marginal success making Detroit style at home, but always felt like I couldn't get the dough to rise enough during the bake and it ends up being almost foccaccia-like. I'm looking for some suggestions on how I could improve it - I'm using Kenji's recipe. I pretty much always do Detroit style or Sicilian, because I suck at doing NY style pretty much. (Also every pizza place does an ok enough NY pie but almost none of them do Detroit where I am). I think the easiest and most reliable way is doing a no kneed overnight (or more!) cold fermented dough. https://youtu.be/9v60RaIPcRA?si=MV11Ijk_CRa1uum3 Brian's dough recipes in particular have always come out superb for me, I trust him with anything involving yeast. Also just check ogopogo's post history in the thread for the most insanely good looking Detroit pies you've ever seen.
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Jan 19, 2024 01:14
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I think it’s mostly just Widmer’s with different types of brick cheese mostly. It’s a lot like Kåse and can get more pungent with age which is where the cheddar connection comes from. A good mild young brick cheese will come in at about 7lbs and will be at a lot of deli counters in the Midwest at least. I can’t find it here in the PNW, but I can get the full blocks. A young block is going to be just sort of creamy and boring, but it does have more acidity to me than good mozzarella.
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Jan 19, 2024 01:24
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made another pan pizza today, came out little undercooked in the middle layer, guess I need to keep it on the top rack afterall.  I made the sauce up today from tomato paste, sundried tomato pesto, spices, red chili, olive oil, and salt. Tastes real good, but forgot to add garlic lol.
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Jan 19, 2024 01:56
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Detroit pizza rise: I never had a problem with height when I gave them a final cold ferment in their pans and parbaked them.
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Jan 19, 2024 02:11
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Holy poo poo those pans are dope. A long skinny Lloyd's pan... it's so smart yet so simple.
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Jan 19, 2024 02:30
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I love those Lloyd pans. I've never seen that shape before. I came up with a recipe for a Detroit-style sort of pizza in a 4 x 8 loaf pan. It's a bit big for a "personal" sized pizza unless you're really hungry, but it works well for 2 people with something like a small side salad.   Here's my recipe: https://boundedbybuns.com/recipes/r/detroit-style-pepperoni-personal-pan-pizza And here's a probably way too long, nerdy blog post about it and a 4 x 8 pan focaccia recipe for sandwiching. https://boundedbybuns.com/detroit-style-pizzas-and-sandwiches/
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Jan 19, 2024 02:47
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i just use low moisture full fat mozz instead of brick cheese, dunno if i'm missing out on anything by not using brick cheese as far as the dough rising goes, you can definitely get better rise by cold fermenting in the pan but honestly kenji's version comes out excellent with just a few hours on the countertop
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Jan 19, 2024 04:44
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dizzywhip posted:I use the long 4x12" Lloyd pans, which I think make for a good serving size for 1-2 people, and I can fit two in the oven if I want to double up. I imagine the narrow pan is also better for getting an even cook in the super hot ooni. More crispy edges too.  Well those are amazing and I just ordered 2 of them. What a beautiful pizza shape.
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Jan 19, 2024 13:54
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OBAMNA PHONE posted:i just use low moisture full fat mozz instead of brick cheese, dunno if i'm missing out on anything by not using brick cheese The cold ferment is what gives the crust flavor, but you can just ferment a batch in bulk and pull off doughballs for the next 2 weeks. For my pan pizzas, I get fantastic rise & crisp by splitting out a doughball, giving it a half hour in a bowl in a warm oven, stretching it into the pan, then giving another 30-45 on the countertop. I skip the bowl if I'm lazy or in a hurry though. Also Adam Ragusea's thing where he salts and peppers the pan before stretching in the dough is 
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Jan 19, 2024 21:16
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I usually cold ferment my deep dish dough for 24 hours. Is there a number of hours/days where the flavor returns diminish?
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Jan 20, 2024 00:48
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DR FRASIER KRANG posted:I usually cold ferment my deep dish dough for 24 hours. Is there a number of hours/days where the flavor returns diminish? From my batches (yeasted, salted, no sugar, room-temp dough goes from mixer to freezer bag and straight into fridge): <24 hrs: meh flavor 24-48 hrs: p good 3-7 days: real good 7-20 days: slow decline but still tasty, sourdough kinda notes i make 2 kg of dough which usually lasts 10-14 days and it's tasty all the way through.
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Jan 20, 2024 00:57
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I second that you have up to a week.
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Jan 20, 2024 02:23
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I found the flavor of few hours old dough and 24h dough isn't that distinct, I need to try that week long one.
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Jan 20, 2024 04:08
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My favorite aspect of Detroit style is when they’ll put shredded Parmesan along the crust and it crisps up thanks to those dark Lloyd pan. So good. Thanks for the tips guys, I’ll definitely put them to use soon. Totally mixing up a giant batch of dough and cold fermenting for up to a week now.
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Jan 20, 2024 18:25
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Can someone post their favorite deep dish pizza dough recipe that uses butter in the dough?
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Jan 21, 2024 01:42
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Overtime I've been trying to dial in exactly how and where to cook various types of pizza in my weak oven. Aside from a few large bubbles on the bottom I think I finally got the dough for the grandma pie as good as I'm going to get it, at least using the Elements of Pizza recipe. For me the parbake is key on this one otherwise the bottom just doesn't get crispy enough before the top cooks.  Edit: Maybe I'm gonna go after tavern style next while it's still cold out. Human Tornada fucked around with this message at 23:29 on Jan 21, 2024 |
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Jan 21, 2024 23:14
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  Made a couple of pizzas last night. Something been going on with the smoker recently so they've not been turning out as nice as they used to, but I'm happy with these. I've been considering a pizza oven insert for the smoker because it'll allow the smoker to get hotter and give a more direct heat. It should also drastically cut down the cooking time and pellet consumption. I guess the trade off is only being able to cook one at a time.
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Jan 21, 2024 23:40
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Human Tornada posted:Overtime I've been trying to dial in exactly how and where to cook various types of pizza in my weak oven. Aside from a few large bubbles on the bottom I think I finally got the dough for the grandma pie as good as I'm going to get it, at least using the Elements of Pizza recipe. yeah every time I tried any sort of sheet pan pizza I had to parbake it, I really wanted to be able to do it just all in one go but I just couldn't make it work without burning the top so I stopped fighting it
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Jan 22, 2024 05:36
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I overdid it with the sauce and fresh mozzarella and it came out stodgy. I used homemade pasta sauce that's really good so I got heavy handed with it. Also included is some feta cheese, kalamata olives, low moisture mozzarella, and pepperoni. Also seasoned the dough with bunch of dried basil. Tastes great but texture sucks.  
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Jan 25, 2024 22:48
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I have had really good results with King Arthur's Detroit pizza recipe, which is nearly identical to Kenjis. I only tried it after I saw brick cheese in one of my local grocery stores and it has quickly become my go-to pizza. Allowing time for the second rise in the pan after a couple rounds of stretching to the corners seems to be the key.
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Jan 30, 2024 14:23
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Dumb question, do you portion after the fridge step, or after?
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Feb 3, 2024 19:55
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JGdmn posted:Dumb question, do you portion after the fridge step, or after? I used to do it after, but now I do it after. Shits aside, I used to do single portions but it's a huge pain in the rear end to separate 2 kg of dough into a 175g portions, more than I wanna do after the hassle of making dough
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Feb 3, 2024 20:15
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HolHorsejob posted:I used to do it after, but now I do it after. Oh no!
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Feb 3, 2024 21:35
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HolHorsejob posted:I used to do it after, but now I do it after. https://www.youtube.com/watch?v=VqHA5CIL0fg
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Feb 3, 2024 22:31
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portioning/shaping the dough before the fridge makes it a lot easier to get nice round NY style pizzas, in my experience.
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Feb 4, 2024 00:30
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bees x1000 posted:portioning/shaping the dough before the fridge makes it a lot easier to get nice round NY style pizzas, in my experience. This is what I ended up doing. I was thinking this would be tomorrow's dinner, but now it's tonight's. A few hours in the fridge probably won't do much, but oh well.
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Feb 4, 2024 02:13
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As my kid’s favorite pizza, I gotta say the dominos’ thin crust cheese hits above its price point.
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Feb 4, 2024 21:09
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PizzApp has gone to dogshit after an update- now demands unnecessary tracking / GDPR waiver and won't let you block tracking ads. Pity since it was more or less perfect feature-wise. Anyone got recs on an alternative? I'm looking for something that can handle poolish %ages, adjust for leavening temps / number of balls / ball sizes etc.
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Feb 11, 2024 09:40
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