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awe I can't cut metal safely/well in my apartment. I'll have to live without a double broiler for now.
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May 31, 2018 23:36
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legendof posted:Hmm in that case, is there a significant advantage over using a large wooden cutting board I already own? The cutting board probably isn't tapered at the edges, it'd be like sliding the pizza off a cliff instead of down a ramp. I also wouldn't be able to launch without a handle without burning myself.
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May 31, 2018 23:47
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I use a metal peel because I have to spin my pizzas in the pizza oven, and a wooden peel would spontaneously combust if I tried to leopard the pizza near the roof at the end. 
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Jun 1, 2018 05:07
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Do you all form your pizzas directly on your peel? This is what I’ve been doing and it works fine, the only downside is I can’t build one pizza until I remove the previous one from the oven (because I need the peel for that). Is there any downside to using pizza pans? I’ve seen them recommended in this thread. I’m considering either that or a second peel to speed things up. Or maybe I should just do tongs + cutting board for removal as mentioned last page. e: not the best pictures but since this is my first post in this thread, here are my pizzas from today. I know I’m a little heavy handed with the toppings...  
Pengwin fucked around with this message at 01:13 on Jun 2, 2018 |
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Jun 2, 2018 00:45
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When cooking a pizza in the oven is it best under a broiler or just the oven
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Jun 2, 2018 14:17
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Piggy Smalls posted:When cooking a pizza in the oven is it best under a broiler or just the oven Ideally you've got the broiler going if it's a thinner crust style, like NY or Neapolitan. I don't use the broiler for Detroit or Sicilian though.
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Jun 2, 2018 14:35
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Made a pizza peel today, wanted to try making a pizza on my steel griddle on my grill. It didn't turn out that great sadly, too hot! Burned bottoms  I guess it can get too hot after all. At least I can use it with the oven, once I buy a stone or something. The steel is far too large for my oven. A knot flew away from the side of the peel as I routed the edges, but I think it adds character.
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Jun 2, 2018 19:18
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Pengwin posted:Do you all form your pizzas directly on your peel? This is what I’ve been doing and it works fine, the only downside is I can’t build one pizza until I remove the previous one from the oven (because I need the peel for that).
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Jun 2, 2018 21:17
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I have little to no experience with dough making, what's a tasty beginner dough recipe? One in the OP? Should I just follow some youtubes ? I want to start down the path of pizza enlightenment.
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Jun 3, 2018 03:33
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wormil posted:I have little to no experience with dough making, what's a tasty beginner dough recipe? One in the OP? Should I just follow some youtubes ? I want to start down the path of pizza enlightenment. I find it's less of a pain in the rear end to go with a recipe that's given by weight, because I like measuring things with a scale. I can't remember exactly where I got my dough recipe, but I think it was from Genaro Contaldo's YouTube channel.
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Jun 3, 2018 05:04
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I don't have an exact recipe yet, but I tend to work with weight too and just use percentages of weight of dough to represent other ingredients. I think this is even EU-approved: For a given quantity of type OO flour... 57% hydration 2% salt 2% yeast Note: no olive oil. After initial rise, prove individual loaves in 200g rounds. These tend to make 13ish inch Neapolitans. I have seen 3% salt. This is horrible. Run away. You would use more water with other bread flours. I have read 60-70%. I can't vouch for it not due to snobbery, but because type OO got pretty cheap and accessible here recently, so I don't bother. Years ago, I would make a biga with cheap flour and it helped out.
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Jun 3, 2018 07:15
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Edit: I have seen recipes that say all purpose and some that say bread flour -- should it be bread flour? PT6A posted:I find it's less of a pain in the rear end to go with a recipe that's given by weight, because I like measuring things with a scale. I can't remember exactly where I got my dough recipe, but I think it was from Genaro Contaldo's YouTube channel. I have a scale, weight is good for me. This is what I got from the video. 500 g strong flour + 1 tsp salt = mix 325 ml warm water + 7 g yeast = mix Mix, pull and fold, Divide into 4 portions, cover with damp cloth, rest in warm place for at least 2 hours Push into pizza shape with hands, sauce, olive oil, salt, parmesan, mozzarella, basil, olive oil again 7 minutes at 428F This dude is insane in a way I like. https://www.youtube.com/watch?v=1-SJGQ2HLp8 edit; the recipe in this video is very slightly different, mostly on times. https://www.youtube.com/watch?v=n-VRntrbypI wormil fucked around with this message at 08:01 on Jun 3, 2018 |
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Jun 3, 2018 07:17
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wormil posted:Edit: I have seen recipes that say all purpose and some that say bread flour -- should it be bread flour? I have added gluten on bread flour after a hiatus when I forgot WTF I used to do. It would snap back and refuse to stretch without a fight. The eventual result had a very big, but delicate outer crust that some breadheads liked a lot more than they wanted to admit. You could smack somebody across the face with it. I saw pictures of some bread Georgians (the country) likes that looked similar.
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Jun 3, 2018 07:32
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wormil posted:I have little to no experience with dough making, what's a tasty beginner dough recipe? One in the OP? Should I just follow some youtubes ? I want to start down the path of pizza enlightenment. I did the serious eats pan pizza recipe last weekend and my wife and I quite enjoyed the results. My only problem was initially underestimating the amount of flour to use when handling the dough and getting it into the cast irons, but that was an easy fix. Super easy and low effort way to make a solid pizza.
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Jun 3, 2018 18:19
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Submarine Sandpaper posted:there's the super peel that's been mentioned as good but I don't have it yet. I probably will if the paddles suck for the clamshell. Clock you drilled holes in yours to move the elements? I may get a second one to mod and just do the temp and maybe a reflector for this one. The paddles that come with the clamshells definitely suck. Mine were like 3mm plywood and as soon as they got remotely damp they warped like they were banana wood.
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Jun 4, 2018 09:19
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Success. I followed Gennaro's recipe above for the crust and it was good, very basic. I've had better crust. I used raw tomato sauce instead of store bought sauce or any pizza sauce recipe and that was good. Baked the pizza for 7:30 @ 550, best I can do. Lessons learned: 1. I am terrible at making circles but am a master at making pizza in the shape of Lake Michigan. 2. My dough shrinks after I press it out, kinda frustrating. But thickness was fine when it cooked. 3. I really need a pizza peel. 4. Raw tomato for sauce is good. 5. deleted 6. Next time I will add a little sugar to the dough. 7. I need a better pizza pan or a pizza steel. All I have now is an aluminum pizza pan with holes which actually worked well but the aluminum is "sticky" against the steel grates at high temps. 8. I need better oven mitts. What works at 425f doesn't work well at 550f. 9. Whoever first put basil leaves on pizza was a genius. Crazy how much they shrink though. The pizza in the picture below was covered with big basil leaves. Rate my pizza. This was my 3rd pizza. The one in the upper right is garlic/cheese bread made with the same dough and it was fantastic.  
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Jun 9, 2018 05:38
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wormil posted:Lessons learned: quote:2. My dough shrinks after I press it out, kinda frustrating. But thickness was fine when it cooked. quote:3. I really need a pizza peel. quote:4. Raw tomato for sauce is good. quote:6. Next time I will add a little sugar to the dough. quote:9. Whoever first put basil leaves on pizza was a genius. Crazy how much they shrink though. The pizza in the picture below was covered with big basil leaves.
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Jun 9, 2018 06:23
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Soppressata, radish sprouts, buffalo mozz, san marzano tomatoes on sourdough for a wedding in the desert!
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Jun 9, 2018 18:40
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Rocko Bonaparte posted:IMO I wouldn't unless you have some reason to work the yeast into more of a frenzy. And even then you might be better off with diastetic malt powder. Thanks for the tips. I followed the Gennaro Contaldo video as closely as I could, just need to practice. Only reason I considered sugar was I felt the crust would benefit from a bit of sweetness but I'm no baker so I should probably leave well enough alone.
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Jun 9, 2018 22:41
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wormil posted:Thanks for the tips. I followed the Gennaro Contaldo video as closely as I could, just need to practice. Only reason I considered sugar was I felt the crust would benefit from a bit of sweetness but I'm no baker so I should probably leave well enough alone. Yeah, for some reason I remember my crusts not stretching out well at first too, I don't remember what I changed, or if I just got better at the stretching technique. If you refrigerate the dough for any time, you must let it come back up to room temperature. Also, the dough freezes very well -- I can't recall if that's in Gennaro's video or not. Just cover it with a thin layer of olive oil, and then wrap with plastic wrap. It takes about 3 hours to go from frozen to ready to use if you take it out of the freezer and thaw it on the counter, or you can thaw it overnight in the fridge and then wait for about one hour after taking it out of the fridge. Finally, watch the rest of Gennaro's videos because he's a loving treasure. Especially as concerns making ragu, and pasta dough, and shapes of pasta.
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Jun 10, 2018 00:11
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wormil posted:2. My dough shrinks after I press it out, kinda frustrating. But thickness was fine when it cooked. Technique helps. So does garlic powder.
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Jun 17, 2018 17:04
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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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Pizza Night #2 was not a success. Same Genaro recipe, all ingredients weighed, but I changed 2 things. * I used 10g of salt instead of 5g, this does not seem out of line with other dough recipes. * Instead of placing a damp towel over the dough, I oiled the tops and used Saran wrap. The dough was rose nicely but was super wet. Even using lots of flour it was almost impossible to work. When baked it was cracker-like instead pizza crust. What did I do wrong? Dough recipe for reference. quote:500 g strong flour + 5g salt = mix edit; Happiness Commando posted:Technique helps. So does garlic powder. Thanks, I will try this. wormil fucked around with this message at 22:55 on Jun 17, 2018 |
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Jun 17, 2018 22:53
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wormil posted:Pizza Night #2 was not a success. Same Genaro recipe, all ingredients weighed, but I changed 2 things. If it seems wet and you're sure you measured properly, maybe you didn't knead long enough. When I make the dough, it will start out pretty wet and sticky but it loses that even without adding a whole bunch of flour after I knead it enough.
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Jun 18, 2018 00:09
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The mozzerella I got off of penn mac is so much better than what I am able to get locally. Good thing I got a bunch of it.
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Jun 19, 2018 00:17
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nwin posted:I might have missed it but I didn’t see how much he suggested to add. Lehmann suggests not more than .15% of both onion and garlic. I do .1% of just garlic and it makes a noticeable difference.
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Jun 19, 2018 20:09
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wormil posted:Pizza Night #2 was not a success. Same Genaro recipe, all ingredients weighed, but I changed 2 things. Well what do you mean by "cracker-like?" I'm assuming "thin and crunchy." We don't know how much oil you used, so my theory is it replaced some water and made the dough appear wetter than it actually was. Oil can make a bread more moist to a point, but it'll eventually join the cooking process and start crisping up everything. The air could have also just been dryer. This would be a bigger issue in a gas oven. You're also a variable in this since you're one step beyond the "just starting out process." It's a bit easier as time goes on to handle the pizza and make it flatter. So you might have started out with a thinner pizza this time.
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Jun 19, 2018 20:51
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Like a saltine cracker. The oil was however much oil it takes to brush a light coat over dough so not very much. I'll try again like the first time and see how it goes.
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Jun 20, 2018 04:14
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This avatar/post combo was so funny 
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Jun 20, 2018 04:17
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wormil posted:Like a saltine cracker. The oil was however much oil it takes to brush a light coat over dough so not very much. I'll try again like the first time and see how it goes. How wet were the dough balls when it was time to form the pizzas? Last gotcha, we're you rolling them out? If so, can you recall how much flour you used up there?
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Jun 20, 2018 07:12
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Rocko Bonaparte posted:How wet were the dough balls when it was time to form the pizzas? Dough was very wet. Did not use a roller, just my hands.
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Jun 20, 2018 18:44
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wormil posted:Dough was very wet. Did not use a roller, just my hands. All I really got left is differences in thickness and cooking factors like humidity and time. Well... are you sure it was water you used? Maybe it was sand.
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Jun 20, 2018 18:49
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That's probably it, too much sand in the flour. So dumb of me. Maybe the water was just extra wet that day. 
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Jun 20, 2018 18:59
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/e- looking at your previous posts make the pie on parchment for ease of transfer. You don't seem to be using the broiler method which is the line parchment can't cross. Submarine Sandpaper fucked around with this message at 19:43 on Jun 20, 2018 |
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Jun 20, 2018 19:41
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Submarine Sandpaper posted:
Remove parchment at like 2-3 minutes, it works perfecto.
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Jun 20, 2018 19:47
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wormil posted:That's probably it, too much sand in the flour. So dumb of me. Maybe the water was just extra wet that day. I measure all my poo poo to the gram, every time. My dough is never the same twice. I've resigned my fate to the gluten god.
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Jun 20, 2018 20:30
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Submarine Sandpaper posted:/e- looking at your previous posts make the pie on parchment for ease of transfer. You don't seem to be using the broiler method which is the line parchment can't cross. I'm not using parchment on the homemade dough. I bought pizza dough from the store awhile back which came wrapped in parchment paper but I didn't like how it turned out. The homemade dough I cooked on a preheated pizza pan @550F. But I also baked one on an unheated pan and it turned out much the same. My wife baked a couple in a cast iron skillet and they turned out great. Ola posted:I measure all my poo poo to the gram, every time. My dough is never the same twice. I've resigned my fate to the gluten god. Yeah I don't know. I just need more experience. Would the water make a difference? The first time I used tap water. The second time I used purified water because I had some left over from fermenting.
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Jun 20, 2018 22:25
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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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Testing out a 24 hour refrigerated fermentation on my sourdough. A really good margherita resulted! 
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Jun 26, 2018 17:41
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These aren't usually as photogenic as the NP and NY pies, but I was pretty impressed with this.   Absolute unit.
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Jul 4, 2018 03:02
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