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Gwaihir posted:Nice. I've been going through Kenji's pizza recipe and my continual conclusion is that I never really get the dough quite right and it's always a little annoying but never enough to make it a bad pizza. How do you get the crust so shiny and crispy-looking like that? Lot of oil in the dough? Or on the pan?
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Mar 29, 2018 02:32
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Jeb! Repetition posted:How do you get the crust so shiny and crispy-looking like that? Lot of oil in the dough? Or on the pan? Oil in the pan. The goal is basically to fry the bottom of the crust.
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Mar 29, 2018 02:50
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Scored a bag of Caputo's Tipo Uno off a friend. Even after the first feeding of my starter, I can see noticeably stronger and stiffer gluten development. Excited to see how the bread turns out tomorrow, and the pizzas I'm making this weekend. 
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Mar 29, 2018 03:36
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kirtar posted:Oil in the pan. The goal is basically to fry the bottom of the crust. It's the trick for deep dish or "Detroit" style pizzas. Gives that crispy browned ring around the upper edge of the crust. I used to use plain veg oil when I was making pizzas at a college restaurant/bar that sold pizzas (among other stuff), but I've seen folks use pretend butter substitutes like Whirl as well.
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Mar 30, 2018 18:52
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ogopogo posted:Can't wait to see them pics when you get your steel! They're also a thing in Australia, or at least something exactly like you describe is, if you go to the really old Italian places or some of the more adventurous new ones. I can think of a few places in Perth that do em and I imagine you could find them in Melbourne too.
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Apr 5, 2018 11:24
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What’s a good pizza dough recipe that isn’t wet as hell like in the OP
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Apr 6, 2018 06:25
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I've always found the pizza dough recipe that comes with a kitchenaid mixer to be pretty consistent and easy to work with.
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Apr 6, 2018 19:55
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snyprmag posted:I've always found the pizza dough recipe that comes with a kitchenaid mixer to be pretty consistent and easy to work with. Already notice that the dough is way way dryer than the OPs. Can’t wait to cook it.
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Apr 9, 2018 02:12
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snyprmag posted:I've always found the pizza dough recipe that comes with a kitchenaid mixer to be pretty consistent and easy to work with. This pizza dough was amazing. Very good taste!  
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Apr 10, 2018 01:46
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This took a while but patience always pays off. Over a year ago I was looking for a cheap, large steel earlier and I got access to a junkyard. But I was vary of getting anything from there because you never know if it's been the inside of an oil tank or something. Well apparently you can tell if you know what to look for. Anyway a friend found an 8mm thick by 47cm square piece (that's nearly 3/8" by 18.5") he says is just a waste cut from something else so its fresh steel, he had it at home (got loads of steel and junk, always rebuilding something) and I'm getting it for less than 10 bucks. Gonna cut it round and put it on my weber grill. Will make for an excellent pizza steel and general frying surface. Gonna weld up some bars on the underside to prevent heat warping anyway.
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Apr 13, 2018 08:39
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If it's 8mm thick I doubt that fucker is going anywhere from heat warping.
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Apr 13, 2018 10:18
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You'd be surprised how much metal can warp from heat, some types are more prone to it than others, a big factor when welding... anything really. Some of the commerical stuff I've seen like this 1/4 model, has three pieces tacked on the bottom to counteract this, I was gonna do the same thing, better safe than sorry I think: https://patronsofthepit.wordpress.com/2015/08/13/review-breakfast-with-the-mojoe-griddle/
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Apr 13, 2018 13:33
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Can you freeze dough or refrigerate? If so for how long.
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Apr 15, 2018 03:47
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fridge yes, for like a week. Freezer yesbut ymmv depending on packing. when you chill depends on your recipe. I personally like to parbake a pizza then freeze rather than freeze the raw dough. No day needed to thaw in the fridge.
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Apr 15, 2018 15:38
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His Divine Shadow posted:You'd be surprised how much metal can warp from heat, some types are more prone to it than others, a big factor when welding... anything really. Some of the commerical stuff I've seen like this 1/4 model, has three pieces tacked on the bottom to counteract this, I was gonna do the same thing, better safe than sorry I think: Welding is by definition getting the piece hot enough to melt (3100°C), and the heat is highly localised. Your oven/grill isn't getting anywhere near that hot - charcoal maxes out at 1100°C and the heating is going to be a lot more even. I have a baking steel which is about 8-10mm thick that lives in the middle/bottom shelf of my oven as a temperature regulator (used to be used for pizza til I got my countertop electric pizza oven) and that goes nowhere at all. I even had it directly on my largest burner for ~20 mins before to try and get it to the hottest temp possible and there was no warping at all. I honestly think you'll struggle to warp it, even putting it over a barbecue or grill or whatever. Still I guess it won't hurt to weld some bits on, just seems unnecessary. WhatEvil fucked around with this message at 10:34 on Apr 16, 2018 |
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Apr 16, 2018 10:28
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Man I wish I could find a cheap pizza pan without a nonstick coating
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Apr 19, 2018 18:42
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Or I should say, without teflon. I wouldn't mind preseasoned
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Apr 19, 2018 20:52
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Lodge pizza pan is only $40 but it's also only 14", do you need bigger than that?
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Apr 19, 2018 22:28
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Gwyrgyn Blood posted:Lodge pizza pan is only $40 but it's also only 14", do you need bigger than that? No that's big enough, thanks. Another question, is there a way to keep the oil from being pressed out to the edges when you're shaping your dough on the pan so the whole bottom will fry instead of just the edges?
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Apr 19, 2018 22:46
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yikes just find a restaurant supply near you for any size aluminium pan. /e- the whole dough will fry, use more oil
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Apr 19, 2018 22:50
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I can confidently say here the answer is just MORE OIL. The dough will just soak it up and it'll be REAL GOOD. e: also fuckit now im makin pizza this weekend too.
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Apr 19, 2018 22:58
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Jeb! Repetition posted:No that's big enough, thanks. I go around the pan and lift the edges right before I top and bake to get oil back underneath. Had huge problems with the dough sticking to the pan before, but almost none at all since I started doing that regularly.
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Apr 20, 2018 02:55
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I made Kenji’s no knead garlic focaccia yesterday/today, which is essentially the pan pizza dough with some roasted garlic. While the bread came out fantastic, all I can think about is how much better it will be when I make the full pan pizza experience.
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Apr 20, 2018 05:16
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OK I got my frying plate / pizza steel done now. My stick welding needs work but good enough I guess. I wasn't gonna bother actually (lazyness) but when I put it down I found I needed the "legs" anyway to act as risers or it would not fit on the grill. So eh. Also found out I need to drill some holes so I can lower and remove it with handles.  Now to season it.
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Apr 28, 2018 18:45
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His Divine Shadow posted:OK I got my frying plate / pizza steel done now. My stick welding needs work but good enough I guess. I wasn't gonna bother actually (lazyness) but when I put it down I found I needed the "legs" anyway to act as risers or it would not fit on the grill. So eh. Also found out I need to drill some holes so I can lower and remove it with handles. Wildly curious to see the pizzas on this! That sucker oughta hold some good heat. A sausage and mushroom from the other night - 
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Apr 29, 2018 17:06
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May 1, 2018 15:03
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Just bought a house, and my and my wife want an outdoor patio pizza oven stat. Any suggestion? I'd prefer it not be smokey/sooty after the first 2, which I felt was a real problem from my friends Uuni oven. Maybe he was using it poorly?
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May 4, 2018 18:41
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If you are burning wood/pellets, there is going to be some smoke/soot, especially when just starting up. How big are you looking for? The Uuni is a great little oven, but if you want something a little less finnicky, with a lot more space, look into Pizza Party ovens. I've had the Pizzone for a few years now and it is fantastic.
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May 4, 2018 19:48
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Doom Rooster posted:If you are burning wood/pellets, there is going to be some smoke/soot, especially when just starting up. Seconding Pizza Party, great ovens and have held up well over the years. Their price point is drat good too, especially being shipped from Italy. 
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May 4, 2018 20:02
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His Divine Shadow posted:OK I got my frying plate / pizza steel done now. My stick welding needs work but good enough I guess. I wasn't gonna bother actually (lazyness) but when I put it down I found I needed the "legs" anyway to act as risers or it would not fit on the grill. So eh. Also found out I need to drill some holes so I can lower and remove it with handles. Why are you making pizza on Boadicea's chariot wheel? That's a historical artefact, you swine!
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May 4, 2018 20:07
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https://www.stadlermade.com/products/outdoor-oven/ I was looking at that one which is like $650 shipped...
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May 4, 2018 20:09
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ShaneB posted:https://www.stadlermade.com/products/outdoor-oven/ my big inhabition about that would be the stone size, less than a foot wide.
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May 4, 2018 20:52
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It looks like the stone is above the fire, acting as it's own heating element. Gonna burn the poo poo out of the bottom of a pie before you get any browning on the top.
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May 4, 2018 22:59
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You think the Uuni is good, though? Maybe it was just user error on my friends part. I didn't really watch them cook anything. Also their dough recipe isn't really.. good... at all. also found this: https://www.roccbox.com/us/product/ ShaneB fucked around with this message at 23:12 on May 4, 2018 |
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May 4, 2018 23:07
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The Roccbox LOOKS good, but I have never used it. I'd bet money that the floor needs significant reheat time between pizzas though. Never judge an appliance by its lovely included recipe. Especially if that appliance is Scandinavian.The Uuni CAN be good. Even with a true WFO now, I still consider the best pizza I have ever made to be one that I made in my Uuni 2. It's super finicky though. The most TLDR way I can write to make it work well is: 1. Light it up 2. Once fully lit, knock a bunch of extra pellets down to flame it way up 3. Once that big flame up has burned down, make your pizza 4. Knock a bunch more pellets down to cause a big flame up 5. Launch your pizza 6. Turn your pizza after 30 seconds 7. Check pizza after 30 seconds, and every 10 seconds thereafter until done. For more pizzas, repeat from step 2. Cooking a pizza sucks so much heat out of the aluminum floor that you need another full blast heat cycle to get it back up to temp, and you need to knock pellets down manually to get enough heat for the top once launched.
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May 5, 2018 01:44
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Doom Rooster posted:The Roccbox LOOKS good, but I have never used it. I'd bet money that the floor needs significant reheat time between pizzas though. No I mean my friends recipe is bad. Thanks for instructions though!
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May 5, 2018 02:00
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You could build a pizza oven... 
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May 5, 2018 18:55
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I skillet pizza'd. One classic pepperoni and one sausage/mushroom/peppers. 
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May 6, 2018 02:19
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Oven pizza
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May 9, 2018 04:54
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I'm sure this has come up before, but I'm planning on getting a mini baking steel griddle soon (since Kenji loves it, and Kenji is god). Any trip reports of its utility as a pizza stone? Tips?
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May 11, 2018 18:10
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