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cr0y posted:2) The cheese - This is the big one for me, I know its mozzarella but I can't find anything close to it, its salty as all hell and puts down an Exxon Valdez level of oil but hot drat is it amazing. The picture kinda reminds me of Papa Gino's from 1,000,000 years ago  , so my wild uneducated guess is they added white cheddar and/or Romano to the mozzarella. Some kinds of cheddar melt oily as hell basically. Like 70% mozzarella, 25% white cheddar and 5% Romano by weight maybe? I'm pulling the numbers out of my butt but you get the idea.  e: That would also explain the extra saltiness. sean10mm fucked around with this message at 22:58 on May 24, 2016 |
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May 24, 2016 22:50
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One more from tonight. Finally getting some consistency with shaping the dough, and getting that poo poo off the peel without incident.
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May 25, 2016 03:08
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sirbeefalot posted:One more from tonight. Finally getting some consistency with shaping the dough, and getting that poo poo off the peel without incident. Good god man post your dough recipe
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May 25, 2016 04:26
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Heners_UK posted:Good god man post your dough recipe It's a cheater recipe, honestly. I've tried one batch with our sourdough starter and this one's just easier and still tastes good. ~2.5tsp active yeast, 1.5c warm water, 1 tsp brown sugar, let sit for 10 minutes. Add 2 Tbsp olive oil, 1.5 tsp salt, and about 3.5 cups of good bread flour; I've had the best success with King Arthur and Bob's Red Mill Artisan Bread Flour. I add 3 cups in my standing mixer with the dough hook, then add little bits at a time just until the dough comes together away from the bowl. I knead it on medium speed for about 2 minutes. Let it rise for an hour, then divide into 4 to get pies that size. We usually make two right away, and freeze the other two. I use to put the dough into a separate bowl with more oil to rise, but I just left it in the mixer the last few times and it made quite a difference for the better. e; I started with this recipe and tweaked it a little as I went. sirbeefalot fucked around with this message at 14:14 on May 25, 2016 |
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May 25, 2016 05:32
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sirbeefalot posted:It's a cheater recipe Nah, a cheater recipe is when you go to Publix and spend $2 on a ball of dough from their bakery section. You, sir, are no cheater. Anything that has to proof is good in my book.
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May 26, 2016 15:43
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The Midniter posted:Nah, a cheater recipe is when you go to Publix and spend $2 on a ball of dough from their bakery section. This poster speaks the truth.
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May 26, 2016 17:22
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First try at cast iron. VERY happy with the outcome. Haven't been able to get crust right lately but the ability to pull it out of the oven and finish the crust to my liking on a gas stove top was just right. 1) Emergency dough recipe - I can post if any interest. 2) Jarred pizza sauce because its all I had on hand, not bad. 3) 4:1 (Mozzarella/Provolone) / (Vermont white cheddar) 4) Finished with fresh parmesan reggiano and cracked black pepper.
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May 29, 2016 23:28
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Made a full on video of how I make a sourdough margherita in my wood fired oven - https://www.youtube.com/watch?v=0IO0x35ONcg
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Jun 2, 2016 19:10
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Jesus Christ almighty your pizza game is tight
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Jun 2, 2016 19:54
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That's awesome, thanks for sharing. What did you squirt on right after you topped your pie?
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Jun 2, 2016 23:49
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Hed posted:That's awesome, thanks for sharing. What did you squirt on right after you topped your pie?
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Jun 7, 2016 03:59
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Tried grilling in my Weber. A chimney full of charcoal gets me upwards of 600 dome temp for steaks. I did the same but with the stone. After 20 minutes it's still at 450. Any tips for grill pizza?
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Jun 25, 2016 02:43
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FogHelmut posted:Tried grilling in my Weber. A chimney full of charcoal gets me upwards of 600 dome temp for steaks. I did the same but with the stone. After 20 minutes it's still at 450. Any tips for grill pizza? Look at Kenjis method for grilled pizza-just straight in the grates. It comes out pretty good, but not completely like normal pizza.
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Jun 25, 2016 02:45
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SMDFTB posted:Look at Kenjis method for grilled pizza-just straight in the grates. It comes out pretty good, but not completely like normal pizza. Rolls the dough. Makes a grilled flatbread.  Edit - came out decent enough despite taking 20 minutes to cook. This is the first time the bottom was more well done that the top, typically cooked in the oven. FogHelmut fucked around with this message at 03:29 on Jun 25, 2016 |
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Jun 25, 2016 02:55
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FogHelmut posted:Tried grilling in my Weber. A chimney full of charcoal gets me upwards of 600 dome temp for steaks. I did the same but with the stone. After 20 minutes it's still at 450. Any tips for grill pizza? I haven't done the grill+stone for pizza yet, but when I do pizza in the oven on a stone, I need to preheat for like an hour. Maybe 20 minutes just isn't long enough?
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Jun 25, 2016 10:15
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I pizzad this weekend. Pizza steel on second rack from top, 550 convection roast. 3 minutes.  
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Jun 27, 2016 19:45
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Needs mushrooms. 7/10
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Jun 27, 2016 20:01
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Wow how the heck did you that at 550 in 3 minutes? I have a steel also and I do it at 550 but even in the sur la table oven poo poo that I bought my pizzas aren't done in 3 minutes Like even at 550 it would normally take me 9-10 minutes to get that kinda color and by then it gets all kinds of dried out
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Jun 27, 2016 20:02
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Stefan Prodan posted:Wow how the heck did you that at 550 in 3 minutes? ⅜" pizza steel and the convection roast which uses the top element and circulates the air. And yo I love mushrooms but they need to stay the hell off of my pizza
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Jun 27, 2016 20:04
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Hmm maybe having a convection oven makes more difference than I thought I guess, I have the standard non convection oven This is somewhat eye opening for me, I had no idea you could cook stuff that well and that fast in a home oven without it being like a ~FANCY PIZZA OVEN~ for 18,000 dollars or something. I assume you have the same steel I do, the $80 one that everyone was buying there for a bit.
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Jun 27, 2016 20:05
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Flash Gordon Ramsay posted:And yo I love mushrooms but they need to stay the hell off of my pizza Would it kill you to add some anchovies at least?
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Jun 27, 2016 20:06
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MariusLecter posted:Would it kill you to add some anchovies at least? No but my family would if I did that. This was the 4th pie of the night. I already did cheese sticks (garlic butter and shredded mozz) for the kids, bell pepper and sausage, and sausage and pepperoni. I've experimented with a lot of different settings since I got the steel. I used to use a stone at the bottom of the oven, and pies took 6 minutes. When I got the steel I started trying different temps (500-550) and locations. Any higher (positionally) than this and the top burns before the crust is done. With this setup, I get what I consider to be a really good New York style facsimile. The crust was a little thin this time, but it comes out with a nice crispness on the bottom (that still allows you to fold it) and that kind of doughy top to the crust under the sauce and cheese. My dough recipe if anyone is interested: 22.5 ounces king arthur bread flour 13 oz water 2 tsp salt 2 tablespoons (1 oz) olive oil 1 tbsp sugar ( I don't always do this) yeast (amount depends on how long until I need the dough. if I'm making it in the morning, I might use ⅛-¼ teaspoon)
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Jun 27, 2016 20:14
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Pizza Noob here. https://www.youtube.com/watch?v=__vhIF1_7-A This is my attempt from the other week. It tasted good but the presentation left something to be desired. I think I had something there with my saucemaking skills though. Any critiques?
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Jun 27, 2016 20:51
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SurfaceDetail posted:Pizza Noob here. I skipped ahead of your nature hike portion...
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Jun 27, 2016 22:35
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I, too, made pizza. Getting pretty drat happy with the effort/result ratio I've been getting lately!  
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Jun 27, 2016 23:11
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Stefan Prodan posted:Wow how the heck did you that at 550 in 3 minutes? I've been getting similar results in my 500°F electric oven by preheating at 500° until it's at temp, then turning it to broil (top element broiler) and letting it cycle the broiler 2-3 times, then putting the pie in and leaving the door just barely cracked. Keeps the temp in the oven just below the broiler cutoff, so it runs for 2-3 minutes straight, cooking the top while the steel takes care of the bottom. I think I've been a teensy bit too hasty, I need to let the steel (3/8", mine is a piece of plate I got from work and cleaned) go for longer at 500° to really soak in the heat. Bottom is always cooked, but not always as charred as it could be. Oh, I've also switched to using my sourdough starter instead of yeast, very easy to adapt the recipe. Turns out a really excellent crust. e; don't want to double post, here's another from tonight. 
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Jun 29, 2016 02:00
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For those that have a new wave petite pizzeria oven-how hot does it make the kitchen? Really wanting pizza but not wanting to heat the whole house up during the summer. I can only grill so many pizzas. Also, my girlfriend likes sauce on her pizza so not the neopolitan kind that I like where it's just light dollops of sauce. She likes New York style pizza. Any recommendations on dough and sauce that will hold up to the grilling method given the above info?
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Jul 4, 2016 19:49
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SMDFTB posted:For those that have a new wave petite pizzeria oven-how hot does it make the kitchen? Really wanting pizza but not wanting to heat the whole house up during the summer. I can only grill so many pizzas. Barely at all. The surface gets quite hot so I like to make sure it is somewhere safe, but it doesn't feel like it is heating up the whole place.
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Jul 4, 2016 22:20
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Made pizza again on Sunday and they turned out great! Pics coming soon. I've got 600g of dough left over that I need to use up. I figure I'd use half of it for a deep dish cast iron pizza, but what can I use the rest of it for? Here's the recipe I used for the dough. No-knead, 12 hr initial rise, punched down and proofed in the fridge for a few days. 600g flour 420g water 14g salt 5g yeast I was thinking maybe doing some rolls, or even just lumping into a dutch oven and making bread. Any other cool ideas?
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Jul 5, 2016 10:16
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whenever I make dough at work and have a little left over I fry little balls of it and toss it in some cinnamon sugar and some icing
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Jul 5, 2016 12:20
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I've made little hand-sized mini-calzones, those are fun too.
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Jul 5, 2016 14:17
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I am too lazy to make my own pizza dough But pre-made dough from the store tastes like rear end I used to just use a bread machine to make the dough since it's just 'dump everything in, wait 1.5 hours, dough is ready' but my bread machine busted. Is there a specific bread machine which is better at making pizza dough than others? I use it 95% of the time for pizza dough and 5% of the time for fresh baked bread.
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Jul 5, 2016 21:56
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 poblano beurre blanc, aged white cheddar, Canadian bacon, pineapple apricot habanero jam
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Jul 5, 2016 23:07
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khy posted:I am too lazy to make my own pizza dough you could make your own no-knead dough, which would be easier than buying a bread machine
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Jul 5, 2016 23:36
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BraveUlysses posted:you could make your own no-knead dough, which would be easier than buying a bread machine I am interested in learning more. As it is, I literally just dump all the ingredients into the pan and hit 'start'. Mixing/kneading/rising is automatic. I would be very interested in finding out what is easier than that! I was trying to search for which bread machine would be best but all I get are a million 'pizza dough bread machine recipes' results. khy fucked around with this message at 00:22 on Jul 6, 2016 |
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Jul 6, 2016 00:20
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With a no kneed you combine all ingredients, mix until they are fully incorporated and do nothing else for a day and you're done. For pizza dough I like to put forth some effort and make say 5 doughs at a time by making a dough with a kilo of flour (whatever percentages you use otherwise does not matter,) mixing it like a no kneed and letting it sit for an hour, kneeling it by hand for about 5 minutes, then put into qt deli containers to freeze or fridge if using within the week
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Jul 6, 2016 00:32
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You can use a food processor to kneed a pizza dough as well. If you have a decent sized one
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Jul 6, 2016 00:33
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khy posted:I am interested in learning more. As it is, I literally just dump all the ingredients into the pan and hit 'start'. Mixing/kneading/rising is automatic. I would be very interested in finding out what is easier than that! I get it if you aren't into mixing your own dough but just imagine how many pizzas you can make with the money saved not buying a bread machine http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html
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Jul 6, 2016 01:26
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clockworx posted:Barely at all. The surface gets quite hot so I like to make sure it is somewhere safe, but it doesn't feel like it is heating up the whole place. Good to know-thanks! I'm curious how it compares to this as well: Pizzacraft PC0601 Pizzeria Pronto Stovetop Pizza Oven https://www.amazon.com/dp/B01AJJ05ZQ/ref=cm_sw_r_cp_api_DrfFxb8AQ2MP3 Looks like this could be pretty good, but I do move around a bit so I know I'll never be limited by electricity, but could be limited in if I move to a place with a gas stove or not.
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Jul 6, 2016 01:45
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Mr. Wookums posted:You can use a food processor to kneed a pizza dough as well. If you have a decent sized one I just made pizza dough in the food processor for the first time a couple weeks ago, crazy how much better/faster it is at kneading than a mixer with a dough hook. Literally just dump in ingredients, turn on for 60 seconds, done. Turned out better than any dough I've kneaded in the mixer.
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Jul 6, 2016 03:09
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