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glompix posted:What do you do for sauce? I feel like our sauce is our weak point. We buy peeled, canned tomatoes and crush them, but it ends up a little too runny/pulpy for my liking. Still really good, though! Chicago style best style. I've been using 6 in 1 tomatoes, along with garlic, olive oil, basil, etc. till it tastes right. They work great for spaghetti sauce and chili too...not quite fresh home-grown, but still way better than what I was buying at the grocery store, and cheaper. Pizza from last week:  Not my best effort, accidentally used cheapo flour instead of the KA bread flour that was still sitting in the freezer...still tasted surprisingly good though  The dough was an NY-style recipe i've been using for a while that I grabbed off a pizzamaking.com post from someone named Essen1: 100% Flour 63% Water (lukewarm) 0.5% IDY 1% coarse Sea Salt 1.5% olive oil 2% organic sugar Roughly (can't find the post right atm): Dissolve the sugar and salt in the water, then mix the yeast in with the flour and sift in with the water mixture. Mix with dough hook on speed 1 till it comes halfway together, then add the oil. Mix for 3 minutes on speed 2, rest for 20 mins, 6 mins more on speed 2, then finally 2 mins on speed 3. Remove, divide, ball up, cover and put in the fridge overnight. Then re-ball and back in the fridge for another 10-12 hours. Take out 1.5-2 hours before you want to cook, on a floured surface covered with a damp towel. Cooked at 500 (crappy electric oven) on one of the Fibrament pizza stones for maybe 8-10 mins total.
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Oct 28, 2011 12:47
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Cpt.Wacky posted:I'd go with plain old bread flour until you feel like you're getting a consistent result. Then try the fancier stuff and see if you can tell the difference. $5 for 5 lbs is a lot cheaper than $8 for 3 lbs too. I don't know about you but I can only get AP and bread flour locally, no one stocks the fancier KAF stuff. Their pizza flour mix uses a blend of durum flour (higher protein) and AP flour, a dough conditioner, and a little baking powder. You could add baking powder yourself and find dough conditioner by itself online cheaper if you found it made a difference. If you have the storage, the trick to getting the fancy stuff at a decent price is finding a distributor/bakery/someplace that otherwise sells in bulk that'll hook you up - putting in an order for 50 lbs of KA Sir Lancelot next week with a local place, works out to roughly $0.60/lb 
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Dec 30, 2011 01:04
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Radio Help posted:Does anyone know where I can find instant yeast? It's in tons of different pizza recipes, and I have been to pretty much every style of grocery store in Portland and all I can find is Active Dry. I've been using SAF instant yeast from King Arthur's online store - http://www.kingarthurflour.com/shop/items/saf-red-instant-yeast-16-oz We ordered 2 of those packages almost a year ago, still working through the first one (stored in a container in the fridge) and it's still rising just fine.
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Jan 7, 2012 23:19
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Second of two pies made using KA Sir Lancelot for the first time, just cheese and pepperoni on parchment paper on a stone for about 10 minutes at 500: First one came out darn tasty, I was surprised at how much spring and stretch the dough had as opposed to using the bread flour.
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Jan 25, 2012 01:27
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The individual crusts in the OP pics are fairly small - if you want one bigger or thicker you're probably better off not splitting the dough ball in the first place, or only splitting it in half, etc. By way of comparison, I use a recipe as per the following: Flour (100%): 653.39 g | 23.05 oz | 1.44 lbs Water (63%): 411.63 g | 14.52 oz | 0.91 lbs IDY (.3%): 1.96 g | 0.07 oz | 0 lbs | 0.65 tsp | 0.22 tbsp Salt (1.75%): 11.43 g | 0.4 oz | 0.03 lbs | 2.38 tsp | 0.79 tbsp Oil (1.75%): 11.43 g | 0.4 oz | 0.03 lbs | 2.54 tsp | 0.85 tbsp Sugar (2%): 13.07 g | 0.46 oz | 0.03 lbs | 3.28 tsp | 1.09 tbsp Total (168.8%): 1102.92 g | 38.9 oz | 2.43 lbs | TF = N/A Single Ball: 551.46 g | 19.45 oz | 1.22 lbs Which makes 2 551g balls, that the person I got the recipe from says should each stretch out to 16-inch NY-style pies. Of course, my stretching technique sucks and I sometimes end up with thick crust and an overly thin center, but you get the idea
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Jan 28, 2012 20:28
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quote:Shooting Blanks - thanks for the website. It sounds like users are pretty happy with these although $70-90 I think is a bit much for a stone. Maybe I'm not hardcore enough. Or just cheap. Didn't you say you were trying to replace a 12-14 inch stone? The 13 5/8" Fibrament is only $43, actually. Mine has behaved perfectly for about 3 years so far, probably close to 100 pizzas and multiple cleaning cycles, and if the pizzas come out less than perfect it's always been something I screwed up, not the stone.
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Jul 17, 2012 23:41
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Jedit posted:I'm looking to get my mother a pizza stone for her birthday. Any recommendations? The site with the Fibrament stones linked to earlier doesn't seem to be working any more. Their site seems alright as far as I can tell? - http://www.bakingstone.com/ Bought one about 4 years ago, it's still holding up fine despite spilling cheese and sauce on it several times like an idiot.
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Feb 19, 2013 21:08
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Jedit posted:I cannot connect to that site. Weird, works fine on my phone and work computer....anyhoo, I imagine the shipping on one of their stones to the UK probably wouldn't be much better than the steel anyway. Deathwing fucked around with this message at 16:58 on Feb 20, 2013 |
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Feb 20, 2013 16:52
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