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ColHannibal posted:It would work wonderfully, properly done cast iron pan pizza is great, and by properly I mean using it like a pizza stone, not building a pizza in a cold pan. Cast iron pan can work if you build a pizza in a cold pan. After doing that, pop it the stove on a burner turned up to High for a few minutes before putting the whole thing in a super hot oven. Never had a bad pizza made this way.
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Oct 27, 2011 04:45
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ColHannibal posted:Im surprised you can see the detail from all the way up on that high horse. Are you familiar with wavelets? They're often called a "digital microscope" and can be used to extract insane amount of detail from an image. They're telling me that your pizza pie is, in fact, a pizza lie.  Exhibit A: Wavelet transform of image with 10% overlay of original image (for spacial reference). (Click for large, high-contrast) Two successive 2-D wavelet transforms were applied to your image. The first horizontal details, and the second extracted vertical details from the first image. Since different substances reflect light differently due to their structure, it's possible to get a "signature" that's relatively unique for certain substances under certain lighting. Fortunately, there is crust that is both properly cooked and completely charred in your image. The above image demonstrates this because the signature in the blackened areas do not match those of the properly cooked ones. Even that aside, you can plainly see that the cheese is burnt through and that the crust is scaling there. The technique is fine but I'm afraid this pizza is not.  Also you are a big babby for pretending it's not burnt.e: Exhibit B: Level 2 Haar wavelet transform. 
PretentiousFood fucked around with this message at 05:53 on Oct 27, 2011 |
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Oct 27, 2011 05:41
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Yeah I'm sure you can make great pizza with the cast iron and I'm sure you have done it plenty of times. However, that crust is burnt as poo poo. It's not a big deal I'll call anyone a liar if they say they've never burnt something in their life.
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Oct 27, 2011 06:11
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Just one quick thing. I just wanted to make sure that any pizza dough recipe will work with a cast iron pan or if I should be using a certain type. I'm hoping to make some pizza this weekend with it and I want to make sure that I don't mess up the dough.
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Oct 28, 2011 09:52
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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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ColHannibal posted:Its only the flour on the outside, it is chewey with a slight crunch. 
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Oct 28, 2011 15:45
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What's the largest batch of dough I can make out of one package of dry yeast? And do you have any tips or tricks when it comes to portioning and freezing the dough? I ask because I love making pizzas but hate making the dough in my tiny kitchen, so making as much as I can at once would be ideal for me.
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Oct 29, 2011 03:25
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SHAKY DEFENSE posted:What's the largest batch of dough I can make out of one package of dry yeast? And do you have any tips or tricks when it comes to portioning and freezing the dough? I ask because I love making pizzas but hate making the dough in my tiny kitchen, so making as much as I can at once would be ideal for me. If you have time, you can do a shitload of dough with a packet of yeast. I make 4-6 8-10" rounds from my recipe, and I use uhhh I think 1tsp of yeast. Also, if you make a starter with said packet of yeast and keep some going, you can pretty much have dough indefinitely as long as you keep feeding it.
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Oct 29, 2011 03:56
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I've been experimenting with pizza the last couple months, but I just branched out and tried that King Arthur Chicago style recipe tonight. Crammed into a 12" tri-ply skillet rather than a proper deep dish pan or cast iron skillet, but very satisfied.  I added a little pepperoni too, and used a sllightly larger can of whole tomatoes, crushing them and taking the puree they were packed in to make some sauce, which was poured over the tomatoes. If I retry this the main thing I plan to change (other than halving the recipe or something because this is way more pizza than I need) is to heat the pan a bit before it goes in the oven since the bottom could have stood to be a bit crisper.
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Oct 29, 2011 07:10
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Has anyone ever tried a Kettle Pizza? This seems like it would work, and would fit in my price range. It's basically a special hood you put on a Weber grill.
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Oct 29, 2011 08:47
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Cast Iron Skillet pizza time! Sausage, onions, peppers. Diced tomatoes instead of sauce. This is after I took it out of the pan:  
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Nov 21, 2011 02:03
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Anyone know what to do with a cracked pizza stone? My dad has one that's nice and heavy, but it's broken in two right down the middle. Could you put the two pieces tightly together in the oven and just continue to use it? I have no idea how he managed to break it 
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Nov 21, 2011 12:02
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Admiral Goodenough posted:Anyone know what to do with a cracked pizza stone? My dad has one that's nice and heavy, but it's broken in two right down the middle. Could you put the two pieces tightly together in the oven and just continue to use it? Should be fine. I have a crappy one I keep in my oven all the time that has been cracked for 2+ years and it works fine for breads like ciabatta. I also use 2 pieces of thick cordierite for pizza and have no issues with the area where they meet.
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Nov 21, 2011 12:28
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Having now tried flour, cornmeal, and parchment paper to get my pizzas on the stone, parchment paper wins hands down. It's faster, cleaner, easier, and doesn't make any scorched smells.
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Nov 21, 2011 20:28
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Bubbacub posted:Having now tried flour, cornmeal, and parchment paper to get my pizzas on the stone, parchment paper wins hands down. It's faster, cleaner, easier, and doesn't make any scorched smells. Absolutely. Parchment paper is awesome for making pizzas on a stone. The only time that it will ever burn is if it hangs over the edge and actually touches the bottom of the oven. Otherwise all it does it turn a little brown and make your life easier. I still roll my dough out with cornmeal instead of flour because I like the texture, though. I love this thread. It got us making our own pizza at home that people have told me was better than any pizza that they could buy  . On top of that, it is really cheap and fun for the kids to help out with. Also, you can save lots of time by portioning and freezing your dough and sauce ahead of time.Thanks, thread.
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Nov 21, 2011 22:05
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Walk Away posted:Also, you can save lots of time by portioning and freezing your dough I've got a really stupid question on this - do I freeze the dough immediately after kneading, or after letting it rise? I sort of suspect the cold will kill off the yeast so I should store after rising but have no idea if that's actually right.
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Nov 21, 2011 22:23
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pim01 posted:I've got a really stupid question on this - do I freeze the dough immediately after kneading, or after letting it rise? I sort of suspect the cold will kill off the yeast so I should store after rising but have no idea if that's actually right. Either works, really.
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Nov 21, 2011 22:49
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Nebula posted:Should be fine. I have a crappy one I keep in my oven all the time that has been cracked for 2+ years and it works fine for breads like ciabatta. I also use 2 pieces of thick cordierite for pizza and have no issues with the area where they meet. That's great news, he was pretty bummed about it. Thanks
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Nov 21, 2011 23:12
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pim01 posted:I've got a really stupid question on this - do I freeze the dough immediately after kneading, or after letting it rise? I sort of suspect the cold will kill off the yeast so I should store after rising but have no idea if that's actually right. Yeah, I actually just buy my dough from the pizza place around the corner, but since that is the case it is safe to assume that the rough has already risen. But like Casu said, either way will work. If you want less waiting when it comes time to cook, you would likely want to let it rise first so you're not waiting for it to do so when you want to cook.
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Nov 22, 2011 00:38
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Ah cool, I'll freeze it risen then since I'm lazy . Cheers guys!
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Nov 22, 2011 00:59
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My boyfriend's got arthritis in his wrists, which makes kneading/mixing dough a bit painful for him. So he puts the mixture into a bread machine and it does a pretty sweet job of mixing it
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Nov 22, 2011 13:45
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Di Fara Pizzeria closed for having mouse poo poo in the kitchen. This sucks, his videos on youtube are awesome.
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Nov 23, 2011 02:53
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I made my first-ever pizzas with a stone today, used the "lazy no-kneading" recipe on page one and a relative's homemade sauce and they were loving delicious. Sorry about the lovely quality, I just had my phone. Canadian bacon and pineapple, but I made it a bit too thick so it didn't cook all the way through, it was delicious regardless.  Same as the first one, except I made it a lot thinner and added chopped onions and jalapeņos, gave just the perfect bit of extra flavor to the pizza. Strabo4 fucked around with this message at 10:03 on Dec 18, 2011 |
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Dec 18, 2011 10:00
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So many amazing pizzas in this thread! And to think the Pizza I made friday was with premade dough  I like to think I have a legitimate excuse though. Had to take the girlfriend to the emergency room after work.
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Dec 19, 2011 03:35
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I've been using dough balls from my favorite pizza place for years now, but I got my very first stand mixer for Christmas this year so I'm gonna try and make my own. Any flour recommendations? Seems like the King Arthur perfect pizza flour mix would be the place to go, but should I just follow what Sir Alton Brown says and get their bread machine flour instead?
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Dec 28, 2011 09:46
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I've always just used King Arthur bread flour and it's turned out fine - truth be told, I have no idea what would make pizza flour any different (other than a higher price as a specialty item).
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Dec 28, 2011 10:12
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Rand alPaul posted:Has anyone ever tried a Kettle Pizza? This seems like it would work, and would fit in my price range. It's basically a special hood you put on a Weber grill. That is a drat good idea. I would be all over one for my 22.5 if was priced at $50 instead of $130. I cooked some small 8 inch pizza's on my weber for Xmas eve snacks. It went over very well and the pizza's were nice and smoky. I used the two charcoal baskets and set up indirect heat and cooked a few small pies at around 12 minutes each on my pizza stone using parchment paper. You absolutely have to add wood chunks to get it over 600 degrees, basic chunk charcoal etc won't do it.
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Dec 28, 2011 22:16
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At the risk of being chased outta this thread with pitchforks, I don't suppose anyone has a good gluten free pizza dough recipe? My wife's favorite food in the whole world is pizza and we used to love making home-made pizzas, however she's recently been diagnosed with a wheat intolerance that makes her violently ill if she consumes even a small amount Any help would be extremely appreciated.
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Dec 29, 2011 09:32
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FogHelmut posted:Cast Iron Skillet pizza time! That looks delicious. We have an oven in the kitchen at work, you're tempting my lunchtime decisions.
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Dec 29, 2011 15:48
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Radio Help posted:I've been using dough balls from my favorite pizza place for years now, but I got my very first stand mixer for Christmas this year so I'm gonna try and make my own. Any flour recommendations? Seems like the King Arthur perfect pizza flour mix would be the place to go, but should I just follow what Sir Alton Brown says and get their bread machine flour instead? 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.
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Dec 29, 2011 19:38
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My dough recipe (adopted/modified from Jeff Varasano's recipe to work with a hand mixer): Makes enough dough for 2 pies and a thing of breadsticks 330g water 520g AP flour 18g salt 50g starter at 100% hydration Mix ~75% of flour, all starter and water in bowl. Using the mixer let mix for ~6 minutes until fully blended and smooth. Cover and rest for 1 hour. Add salt and mix for another 6 minutes then work the remaining flour in by hand, kneading a total of 8-10 minutes. Turn dough out, separate and let rest another 40-60 minutes. Store in fridge for 1-6 days in lightly oiled & floured containers until fully risen. Before cooking set out to warm up before baking. This dough is rather wet so kind of a pain to work with. I've found cornmeal to work best and working directly on the peel, shaking to make sure that it isn't stuck. I'm not a fan of parchment paper because it doesn't allow the stone to absorb moisture from the crust. I typically stretch the crust out, cook for ~20 minutes and then put my toppings on as I like a consistently crunchy pizza throughout. Also for stretching the dough you should work with it until it starts to shrink after stretching. Once it shrinks let the dough rest for 5 minutes and continue.
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Dec 29, 2011 20:02
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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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I see some dough recipes calling for warm water, and some for cold water. Does the difference lead to difference in the final dough product? Or is it just preference?
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Dec 30, 2011 18:34
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lifts cats over head posted:I see some dough recipes calling for warm water, and some for cold water. Does the difference lead to difference in the final dough product? Or is it just preference? Depends on what kind of dough you're making. Warm water is essential if you're doing a fairly quick rise in order to activate the yeast quickly. It really doesn't matter, I don't think if oyu're doing an overnight rise in the fridge.
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Dec 30, 2011 19:55
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Randomity posted:Cast iron pan can work if you build a pizza in a cold pan. After doing that, pop it the stove on a burner turned up to High for a few minutes before putting the whole thing in a super hot oven. Never had a bad pizza made this way. Let me reiterate that this works perfectly and is the way to go for a good Cast Iron crust. Three minutes is about the perfect amount of time, maybe a tad longer. The pizza starts to cook from the bottom up if you go way longer than that, but it's not too finicky. The bigger problem is trying to convince Pizza Stone Guy that that it is even possible that such a pizza will taste better than say, Tombstone. Pictures of perfectly round pizzas seem to send Pizza Stone Guy into a state of seething semi-homicidal rage.
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Dec 30, 2011 20:06
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lovely cellphone pic of my pizza I made at lunch http://imgur.com/V35GI 100%, Bread flour, 7.15 oz. (202.03 g.), (1 1/2 c. plus 2 T. plus 5/8 t.)* 63%, Water (at around 100 degrees F), 4.50 oz. (127.65 g.), (1/2 c. plus 2 t.) 1%, Oil, 0.07 oz. (2.03 g.), (a bit less than 1/2 t.) 1.75%, Salt (table salt), 0.13 oz. (3.55 g.), (a bit over 5/8 t.) 0.40%, IDY (instant dry yeast), 0.03 oz. (0.81 g.), (a bit over 1/4 t.) Total dough weight = 11.88 oz. (336.66 g.) Thickness factor (TF) = 0.105 Kneaded dough in mixer, then oiled it, and put it in a air-tight container in my fridge for about 24 hours. Let it warm up to room temperature for about two hours, and pre-heated my oven and pizzastone at 550 for an hour or so. It's a really good recipe. Very airy, but crunchy and tasty dough.
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Jan 1, 2012 19:44
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I made pizza for lunch too! Dough: 310g King Arthur bread flour 245g filtered water (105°) with 20g of sugar and ~5g IDY 5g baking powder 2 tbs EV olive oil. Sauce: 3 garlic cloves, 1 carrot, stalk of celery, 1/2 white onion - all diced Sweat in 2tbs of butter Add 16oz can of whole tomatoes Warm, then move to blender Add pinch of salt and MSG, a fuckton of basil, parsley, pepper, and red pepper flakes, and a bit of rosemary and thyme. (note: units of measurement may vary depending on interpretations) Blend in 2tbs of EV olive oil. Puree until smooth Note: if you like meat and are planning on using this sauce without any sort of meat on your pizza, add a bit of beef bouillon to round out the flavor. This should make enough dough for 2 ~14"x7" pizzas and enough sauce for, well, a lot more pizzas. Stretched, docked, then topped with Sargento provolone and mozzarella mix, a bit of pepperoni and a ton more basil and red pepper flakes. Cooked at 500°F for 9 minutes on a 24"x12" unglazed travertine tile, using parchment paper under the pizza since I don't have a peel. Edit: oh yeah, put the basil underneath the cheese or it will burn like mine did .
oRenj9 fucked around with this message at 20:29 on Jan 1, 2012 |
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Jan 1, 2012 20:23
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I had some leftover dough from making Peter Reinhart's pain a l'ancienne baguettes, so I decided to make a pizza with it. Pretty simple stuff, but the crust is amazing with this. Some tomato sauce (I don't remember what I put in it), mozzarella, and venison sausage. Here's the recipe for the dough. 100% bread flour (use King Arthur if you aren't already) 2% salt .7% instant yeast (I used active dry yeast because it's all I have; don't worry about activating it if you use it...I didn't) 79% ice-cold water It makes a very wet dough; mix it in a bowl or mixer. You can't knead it. I mixed for about 6 minutes or so. Throw it in the refrigerator overnight, covered. Just pull it out about 3 hours before you want to bake it; the recipe doesn't call for proofing or punching or anything. Wait till it doubles before you divide and bake it, though. 27 ounces of flour, according to Peter Reinhart, will get you about 6-8 pizzas.
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Jan 2, 2012 00:11
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So does everyone overseas have a scale? How do you measure like that without one?
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Jan 3, 2012 00:41
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You can get a cheap scale for like 10 bucks and a nice digital one for $30 or $40. It's worth it.
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Jan 3, 2012 03:01
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