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drat that looks good. I read the npr article about the new caputo nuvola flour a few weeks ago. Where did you end up buying it from?
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Aug 15, 2019 14:16
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I bought a baking steel and decided to try out some margherita pizzas this weekend. Did one batch with instant yeast and one batch with natural levain. I used the dough recipes from FWSY. I set the oven to 525F, then put the broiler on high for a few minutes to super heat the steel just before putting the pizza on. I used an IR thermometer and it said the steel was close to 700F under the broiler (though I’m not sure I completely believe it). I then switched back to bake at did 525F for 6 minutes and then finished it under broil for 2-3 minutes. Overall I’m pretty impressed with the baking steel, probably the closest I’ve had to true margherita pizza without a fire oven. Here are some pics: Cento anna napoleatana 00 flour with instant yeast:  Caputo 00 flour with natural levain:   Cento anna napoleatana 00 flour with natural levain:   
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Aug 26, 2019 00:15
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You could try focaccia but that’s sort of in the same family. Might be best just to freeze and save it for later. Just let it thaw for a 10-12 hours in fridge before you use it. Might need to take it out and let it thaw for 30-60 min at room temp too depending on your fridge temp.
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Mar 25, 2020 22:09
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I’ve had the opposite problem where if I let it get too warm it starts to tear, lol. There is probably a bit of a balance but I’m not sure where it is. In FWSY, Forkish recommends for the levain pizza dough to refrigerate for 30 min after coming to RT for an hour. 
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Mar 25, 2020 22:25
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Cursedpizzas.jpg
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May 20, 2020 00:54
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Malefitz posted:Wow, looking at your guy's Pizzas I think I need to step up my Pizza game. This is pretty close to what I do for a pizza steel in an oven. Sometimes I go for 2-3 minutes with the broiler, depends on how wet my cheese/sauce/toppings are. Bit of a guessing game you just kinda have to keep an eye on it and not overdo it so the crust turns black. A tip I learned from FWSY is you can use the broiler for 5-10 minutes before putting the pizza on to super heat the steel to 650F degrees or higher (as checked with laser thermometer). I think it helps? Sometimes it can make my smoke alarm go off is there is some residual oil or flour left on from previous bakes I forgot to scrape off the steel. The pizzas look pretty darn tasty. I might make some dough tonight now using your recipe. Here is one of mine I did recently. I love pepperoni and banana peppers on pizza. 
slave to my cravings fucked around with this message at 21:54 on Sep 16, 2020 |
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Sep 16, 2020 21:52
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For that one I think I used the Costco mozzarella logs and broke it up into manageable pieces. I switch back and forth between fresh mozzarella and just drier shredded mozzarella. Fresh definitely makes the cooking a bit dicier in the oven cause of how wet it is. Sometimes it’s tough to get the center dough to bake through without scorching the crust a ton.
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Sep 17, 2020 22:52
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Nov 9, 2020 01:42
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Human Tornada posted:Buy a wooden peel. Also I like to jiggle mine every step of the way (sauce, cheese, toppings) to make sure it's still good. Yea this is key. If any part of the sauce or any other wet component gets between the bottom of the pizza and the peel it will stick. You gotta check and jiggle a bit every step of the way. If it does get stuck I like to lift the pie up to with a dough scraper to unstick it and slip a bit of flour right where it was stuck to absorb the moisture.
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Nov 26, 2020 03:57
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Depends on if it fermented at all at room temp. Might not be as bubbly and flavor profile might not be the same but it’s probably still fine to use. Did it double in size?
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Dec 12, 2020 21:53
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Yea I would just use it then if you want to make pizza tonight. It seems like whenever I do a cold ferment it can be odd to shape it right out of the fridge so see how it feels and maybe let it warm up a bit before shaping into the pie. If it’s stiff when you shape it and springs back give it a rest for 10-15 min and try again. Here is a pizza I made the other day using 4hr room temp ferment and cold ferment for 3 days:  On another note I think I’m going to stop using the broiler set to high for the final 2-3 min of baking. Using the broiler on low seems to get the same crispness without burning the crust and toppings as much.
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Dec 12, 2020 22:04
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Hell yea looks good I’m gonna make some more pizza tomorrow
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Dec 14, 2020 01:20
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Hell yea looks good
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Dec 28, 2020 03:56
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Is there a consensus on best/cheapest Detroit style pizza pan? Looking at stuff on amazon and they all kind of look the same
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Jan 31, 2021 00:40
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Sweet thanks!
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Jan 31, 2021 00:55
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I used to let it ferment for a few hours after mixing but didn’t do it when I made pizza dough this week and I think it turned out better honestly. Mix it up, form into a loose ball, put it into individual containers and shove it in the fridge. Form into ball after you take them out and let them rise for an hour or two. Then form the pizza crust, top, and bake.
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May 2, 2021 22:14
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The 10x14 Lloyd Detroit style pizza pan is on sale for 5$ off on Amazon today. https://www.amazon.com/LloydPans-Kitchenware-Detroit-Pre-Seasoned-Resistant/dp/B01FY5PHIK
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Jul 26, 2021 13:25
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Congrats. Keep posting pics of pizza. Wanna see the first pie you sell.
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Sep 30, 2021 00:45
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Keep that in the bad pizza thread
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Oct 2, 2022 16:20
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Consider quick pickling red onions
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Oct 22, 2022 20:09
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I made pizza using the NYT Roberta’s dough last weekend and I really liked it. It’s half 00 and half AP flour. Also will always use parchment paper going forward instead of just flour and pizza peel. Much easier to launch and stretch. Spray a bit of water on both sides of the paper so that it sticks to the surface and so that the dough doesn’t shrink on the paper.
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May 6, 2023 18:27
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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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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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Ended up doing the samin nosrat focaccia and it’s pretty good. Easy, good flavor, lots of salt and olive oil, big portion. The second time I tried it I added some sun dried tomatoes but lol they all burnt by the time the baking was done. I guess people use fresh tomatoes for focaccia huh.
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Jul 27, 2023 22:06
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I think either should be fine. I’ve used broken up mozzarella string cheese sticks before as a brick cheese replacement and it’s fine. Just use lots of cheese in general and it will turn out well.
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Jan 1, 2024 01:01
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| # ¿ May 7, 2024 03:27 |
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Hell yea congrats
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Mar 22, 2024 18:51
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