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God drat that New York slice looks amazing
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Jan 13, 2018 01:17
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Do you have a pizza peel or was it just the cutting board? A peel will make it easier, and others will fill in with more tips, but here’s a few: When you make it on a cutting board or even a peel, you only have so long to assemble the pizza before transferring to the oven. The longer you wait, the harder it will be to move it. If you don’t have a peel, you could stretch the dough, then transfer it to a cookie sheet upside down with parchment paper on it, then assemble it, and then slide it onto the stone. Another thing is throwing semolina flour or rice flour on the peel or cutting board or whatever. It tends to work better than normal flour for slipping the dough off.
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Jan 21, 2018 03:59
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Make sure if you use corn meal-don’t throw it on the preheated stone directly. That poo poo burns up and smokes quick. It’s fine if you put it on a peel and then the dough goes on top of that as you transfer it to the stone.
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Jan 21, 2018 05:35
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What is the parchment paper trick? Do you just put parchment on a peel and launch it that way, with the dough on the parchment? Doesn’t it burn above 450?
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Feb 4, 2018 21:57
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Bagheera posted:No peel. Ah ok thanks. That would work for me up to the point of #5, since I have a baking steel and pulling that rack out is heavy as gently caress and would be pretty hard to do for my wife. I'll stick with the peel method.
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Feb 4, 2018 22:18
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 I think my NY style pizza game is getting pretty good. recipe: King Arthur Sir Lancelot flour 100% Water (room temp) 61.06% IDY .282% Salt 2.5% LDMP .25% Rise at room temp for 3 hours, then cold ferment for 6 days in the fridge. nwin fucked around with this message at 14:01 on Mar 2, 2018 |
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Mar 2, 2018 04:14
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Stefan Prodan posted:That's cool, what recipe are you using, and what are you doin for sauce? Good call. Post was edited to include: King Arthur Sir Lancelot flour 100% Water (room temp) 61.06% IDY .282% Salt 2.5% LDMP .25% Rise at room temp for 3 hours, then cold ferment for 6 days in the fridge. It's pretty amazing how much it starts to rise after a few days in the fridge. I tried the same recipe with only 3 days CF and it wasn't nearly as good. The sauce is just some Carmelina San Marzano whole tomatoes through a food mill, with olive oil, salt, pepper, garlic powder, and oregano. With a 14 oz can of tomatoes, I use 1/2 tbsp olive oil, 3/4tsp salt, 1/8 tsp of oregano, 1/8 tsp of garlic powder, and a few twists from a pepper mill. If I remember to buy basil, I'll usually tear up a few pieces and stir them in, but I didn't have it on hand last night. nwin fucked around with this message at 14:04 on Mar 2, 2018 |
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Mar 2, 2018 14:02
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The Midniter posted:Looks like an awesome NY slice. What's your baking temp/time? Gas oven with gas broiler on top. Preheated a baking steel at 500 degrees for an hour and the steel registered at 520 degrees with an IR thermometer. I need to get a new external thermometer because the one I have had for ten years was saying 490. Anyways, baked for 7:45 and then I turned the broiler on high until 8:30 when I pulled the pizza. Next time I’ll try turning the broiler on at 7:15 instead, so I can get a little more browning on the cheese. 
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Mar 2, 2018 16:27
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Submarine Sandpaper posted:[liquid] diastatic malt powder I assume Sorry, it’s actually just DMP. There’s normal diastatic (which I have) and then Low diastatic malt powder. Regarding cook times, I’m not really sure. I was of the opinion that I needed to crank my oven way the gently caress up and cook it fast, but that’s not really true with NY style since most of the stores ovens only do 500-550, plus the steel does such a good job compared to the stone. I had been doing 550 in the oven then cranking the broiler on to get the steel over 600 degrees, but it crisped the gently caress out of the bottom before the top had a chance to cook. My new method has been working much better. It doesn’t cook too much and the crust is amazing.
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Mar 3, 2018 01:22
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Sandtrout Catsuit posted:Help me pizza thread! Do you have an infrared thermometer? I use mine to see what the temperature of my steel is. Usually on the first pie it will be about 520 degrees, then after cooking one pizza for ~8 minutes and taking it out, the temperature of the steel will be about 475. I have to let it come back up to 520 if I want consistent results. If that's the problem you're facing, maybe a good way to quickly bring the steel back up to temperature would be blasting the broiler on the empty steel after the first pizza is taken out? When I used to try and get my oven as hot as possible, I could get the steel up to about 550 and then cranking the broiler for a minute or two, I've gotten the steel to measure at 610 before.
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Mar 24, 2018 15:33
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Piggy Smalls posted:Another dumb question: My experience is that wood is best for launching the pizza initially. I had a 16” aluminum and it was too hard to get enough semolina on it to the post by where the pizza wouldn’t stick...even then, it was tough to use. Wood is a lot easier for launching. You can throw some flour on it, rub it in, and then a bit of semolina before the pizza and it will launch without much of a hassle. I still use my aluminum for shifting the pizza around after the initial launch, though-it’s much thinner than the wood peel, so I’m able to quickly and easily get under the pizza after it’s cooked a bit. If you’re using a stone or steel in an oven, the biggest you probably need is 14”-it’s what I have for the wooden peel and I can’t really get a bigger pie than 14” on my steel...maybe 16”, but that would be edge to edge and require a perfect launch.
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Mar 25, 2018 14:37
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Piggy Smalls posted:So maybe wood for the launch and metal to turn and get out of the oven? Yeah that’s what I do. If you have the room for both types of peels, then go for it. Otherwise I would just do a wood one if that’s all you can afford. There’s this one Italian company that makes these slotted aluminum peels that supposedly work great, but they want $100 plus for them and I’m still not convinced it would work better than wood for my needs, so I’ll stick to using two types of peels.
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Mar 25, 2018 19:51
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Heners_UK posted:Can anyone link to a specific wood peel? https://www.amazon.com/gp/product/B009LPDNPO/ref=oh_aui_search_detailpage?ie=UTF8&psc=1 That's the one I got. No problems out of the box-I just put some flour on it and rubbed it on the peel, and then shook the excess off, and it was good to go. Don't ever wash these though, if you can help it. It causes the unfinished wood to develop some splinters almost, and you have to sand it down. That's what happened to a pizzacraft peel that I bought.
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Mar 27, 2018 19:41
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Finally doing some neopolitan pizzas on the blackstone again this weekend. I did a NY style a few weeks ago that turned out great, but here we go again... What are going to be some good toppings to grab? I realize that's completely subjective, but honestly I just like the standard cheese and sauce with maybe some basil. My sister and her kids that I'm cooking for aren't used to NP pizzas and are definitely more traditional with NY style/American pizza, with the goto pepperoni or mushroom. Any ideas on ingredients to grab for this weekend?
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May 19, 2018 03:55
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Happiness Commando posted:Technique helps. So does garlic powder. I might have missed it but I didn’t see how much he suggested to add.
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Jun 17, 2018 19:49
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  Two of the first pizzas off the Black Stone this summer. The first one was great-the Stone was about 600 degrees and I put the pizza on with the burners all the way off for about half of the cook, then I turned it on full blast to finish. The second one, I’m having trouble with. The stone was about 650 and I did the same method of cooking, but it came out as you see it. It’s just burning too quick on top. I’m having trouble toeing the line between getting the crust brown and burning the hell out of it. Both tasted amazing though. The second one is my current favorite with toppings: Calabrian pepper sauce, mozzarella, capicolla, and a drizzle of honey. It’s supposed to have macadamia nuts as well, but the grocery store didn’t have them. nwin fucked around with this message at 00:02 on Jun 25, 2018 |
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Jun 24, 2018 23:58
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Is the broiler on the top? Maybe after preheating for an hour you can turn the broiler on high and let it heat the steel that way for a bit. I’ve managed to get my steel up to about 600 doing that, where my stove maxes at 550.
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Sep 24, 2018 19:12
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https://imgur.com/gallery/q64XyTt It’s national pizza day! And the awful app is not uploading pictures today! nwin fucked around with this message at 02:48 on Feb 10, 2019 |
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Feb 10, 2019 02:43
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His Divine Shadow posted:
Yep-I used to! For me it had to do with how I was stretching the dough. I found this thread which has helped me immensely: https://www.pizzamaking.com/forum/index.php?topic=52334.0
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Mar 12, 2019 11:08
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I. M. Gei posted:So I’m looking at the Pizza Bible master dough recipe, and it says I’ve gotten some from https://www.bakersauthority.com In repackaged 5 pound bags. You can also get three pound bags of King Arthur sir Lancelot directly from king Arthur’s website. I honestly don’t notice a whole lot of difference between those and the King Arthur bread flour though.
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Apr 27, 2019 00:19
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$20 OFF original price of baking steels. Hey we’re $89, now they are $69. These are 1/4” thick.
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Apr 29, 2019 21:11
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I’m having a horrible time with pepperoni on my pizza. If I grab a stick of it it’s really small in diameter and I don’t slice it thin enough. I’ve tried putting it in paper towels and microwaving it but then it gets too crispy and burnt if I add it at the beginning of the cook. It’s like I’d have to throw it on at the end of the cook. Any suggestions in what pepperoni to buy or cooking method? I do NY style mostly.
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Apr 30, 2019 23:07
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plester1 posted:When I slice a full stick of pepperoni for a pizza, I use a mandoline to get it thinner and more even. It's kind of awkward but I just eat any mistakes. I’d like the flat pepperoni. Right now with the stick of boar’s head, it always cups.
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May 1, 2019 00:36
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Flash Gordon Ramsay posted:Pretty sure the cupping is from the casing contracting, so just score the edges in several places, preferable before you slice the pepperoni so you're not doing it on each piece. Good call-I’ll try that next time.
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May 1, 2019 22:26
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Do you notice a difference and is it worth it? Reason I ask is I mainly do New York style pizzas. Lots of forums say to find King Arthur sir Lancelot or Trumps flour. I’ve tried those with a cold ferment, and I honestly don’t notice a huge difference between those and standard KA bread flour. kA bread flour is a lot cheaper and easier to get, so I just use that.
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Aug 15, 2019 16:17
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  New York style-finally realizing less is more with the cheese. I can do without the basil on top but my wife likes it and prefers it chopped versus whole leaves. nwin fucked around with this message at 00:24 on Aug 20, 2019 |
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Aug 20, 2019 00:19
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I recently got a sourdough starter I’ve been keeping up and making bread with. Any good recipes/tips for using it with pizza dough? I normally do New York style in the oven, but can do Neapolitan in my pizza oven.
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Oct 15, 2019 00:45
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Anyone have recommendations for a recipe using a sourdough starter? I’m using my oven with a baking steel, so probably no neopolitan recipes since I can only get to 600 degrees on the steel, but I’m looking to try anything. I normally just do NY style cheese pizzas, but I’ve been keeping a starter active for the last few months for bread.
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Jan 18, 2020 15:38
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Crusty Nutsack posted:I will stan Escalon’s 6-in-1 ground tomatoes until my death. They’re the only canned tomato that actually tastes great straight from the can, and they have fantastic texture. For pizza sauce, I do uncooked because the tomatoes are so good, and add fresh garlic, dried oregano and basil, salt and pepper flakes. That’s all those tomatoes need. I’ve been using jersey fresh crushed tomatoes for a few years now and have really liked them. However I do run them through a food mill first before I add salt, pepper, garlic powder, and dried oregano. They’ve got a great texture after I run them through the mill.
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Feb 20, 2020 11:17
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Running low on yeast so I need your favorite pizza recipe that uses a sourdough starter instead of yeast-go!
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Mar 24, 2020 01:45
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The only good thing is I still have a case of Jersey fresh tomatoes I got last month, plus about 10 pounds of flour left. Cheese could be an issue-running low on polly-o
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Mar 25, 2020 18:02
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Really enjoying making 2-14” pies for dinner once a week in my oven with a baking steel. I’d like to go a bit bigger but my baking steel supports 15” at most with a perfect launch. I do NY style pizzas. I’m contemplating getting the Waring WPO500 which is an electric oven for pies up to 18”. It’s $1000. Please tell me I’m crazy. The only other thought is to buy a bigger steel that would accommodate 16” pies without issue ( so it’s have to be 17x17 I’m guessing. I don’t see anything that’s made like that though.
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May 21, 2020 02:23
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Rocko Bonaparte posted:With a budget of $1000, you can scrounge together enough fire bricks, pottery clay, pottery sand, cinder blocks, perlite, concrete, rebar, and stucco to build yourself a 32-36" wood-fired oven outside and join the rest of us Satanists. It would be a cob oven made from manufactured materials and it'll develop a few cosmetic cracks, but you'll be baking all summer when it's otherwise too hot in the house. I’m in the military and move every few years. That’s a dream after I retire though.
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May 21, 2020 18:15
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ogopogo posted:If wood fire interests you, the Pizza Party oven is what I use and it's mobile as hell and fun as gently caress to cook in. Aside from the pizzas I make out of it, we roast whole chickens, pork ribs, veggies, etc. I think they're running some sort of special right now so you can probably get that 70x70 for $950ish FedEx'ed to your door straight from Italy. In the before times of shipping it took less than a week from order to delivery, but nowadays I'm not sure. Otherwise the Waring or something like the Breville will do you for an electric style pizza oven that's countertop useable inside! Yeah I dunno. I mainly do NY style pizzas. I have a Blackstone pizza grill that uses propane and that works well enough for when I want to do neopolitan...not nearly as hot as a pizza party but still up to 800 degrees or so.
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May 22, 2020 01:39
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Rocko Bonaparte posted:I mostly do NY-style in my pizza oven. There's no reason a wood-fired oven can't manage that. Looks like pizza party isn’t available to ship to the US anymore: https://www.pizzamaking.com/forum/index.php?topic=60502.msg607473#msg607473
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May 22, 2020 11:10
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Tried my blackstone out again today and I’m pretty pleased with the results. I closed the regulator a bit which helped regulate the temp. I think I’ll close it a bit more so I can get some more browning.
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May 23, 2020 22:32
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LifeSunDeath posted:Read some article about how it's scientifically impossible to get good pizza from a home oven, using steel or a stone, and that steel at 700 degrees doesn't work near as good as a brick oven....People need to chill the hell out about pizza, and I say this as a huge fan of pizza. I think the article is wrong based on how my pizza comes out.
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May 26, 2020 17:00
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LifeSunDeath posted:https://www.npr.org/sections/thesalt/2018/07/23/630544154/pizza-physics-why-brick-ovens-bake-the-perfect-italian-style-pie Oh, they’re talking mainly about neopolitan style. Yeah I don’t make those. You said pizza in general.
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May 26, 2020 17:54
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I’d like to move up to 16” pies but my current steel only allows 14”, maybe 15” with a perfect launch. Any recommendations out there on a steel that’s like 17x17 or 18x18?
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Jun 25, 2020 21:18
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Any idea if they make pizza/quarry tiles in 4”x4”x3/8”? I’m thinking instead of buying a new pizza steel, I can just put a few of those size tiles on each side of the steel.
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Jun 27, 2020 20:15
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