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I have a friend with the uuni. I've eaten some fine pizzas from it, but it seems fiddly. I don't have experience with any of the others to compare to.
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Nov 25, 2018 18:30
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I couldn't get a sack of my regular type 00 flour at the supermarket right before Thanksgiving. I guess everybody else had the same idea. Even the bulk bin was pretty well cleaned out. I had a backup sack at home but drat.
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Nov 25, 2018 19:47
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Having done the 70-75% hydration recipes a few times, I think the general consensus here is that people don't really like it. The result is kind of soggy and floppy in something getting fired in the 700-900F range. So I wind up having to keep the pies towards the mouth of the oven to in effect dry out and get a little more structure. It isn't quite like this with 55% hydration, so I think I'll roll it back.
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Dec 27, 2018 09:12
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Hey pizza thread, I've dipped my toes back into the pizzaiolo world recently after I got a Pizzaque PC6500 propane-powered oven recently as a gift. I've been using this Tony Gemignani dough recipe that someone in this thread recommended and it works great. I made two batches today. Question: If I want to freeze a few of the dough balls, should I wait 36-48 hours for them to cold ferment and then freeze, or is it better to freeze earlier since they'll need to defrost 8-12 hours in the fridge?
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Dec 28, 2018 03:08
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i usually freeze before the cold ferment. however that does mean you have to wait several days after you pull it out of the freezer before you use it (if you want it cold fermented) i have no evidence about which way is better
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Dec 28, 2018 17:24
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Cross-post from the what did you make last night thread. Kenji's Detroit-style pizza. So drat good. In the pan  Out of the pan  A big-rear end slice  Crust shot
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Jan 5, 2019 06:00
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God drat that looks just like perfect textbook right there. I got the cookbook from Emily in NY (https://www.pizzalovesemily.com/ ) and took it as an excuse to work on my dough skills a bit more, and try out some new pie combos. Dough stretching: still, eh, not quiiite round  Red sauce (I typically use that Detroit style sauce recipe from Kenji because I loving love it and would drink that sauce), Fresh mozz, percorino romano, pepperoni, pickled jalapenos, and a drizzle of honey after it comes out of the oven:  This combo was holy poo poo good. I'm never going back to plain ole hot pepper flakes for my heat on pizza needs again. Sausage, pesto, goat cheese, pecorino and red sauce:   Longtime favorite of mine! I was really happy with the crusts though:  
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Jan 6, 2019 01:58
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blixa posted:Cross-post from the what did you make last night thread. Kenji's Detroit-style pizza. So drat good. Wanna eat that pie. I’ve been doing a pizza every Monday for the last few months so here’s me committing to documenting it and showing y’all this time.
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Jan 6, 2019 02:18
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blixa posted:Cross-post from the what did you make last night thread. Kenji's Detroit-style pizza. So drat good. No complaints. Agreed on the pepperoni but what a small note. Looks incredible.
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Jan 6, 2019 12:49
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Can anyone diagnose how come my dough comes out like this? I used Kenji's Sicilian pizza dough recipe with a food processor and about a four hour rise. Link to recipe: https://www.seriouseats.com/recipes/2016/05/spicy-spring-sicilian-pizza-recipe.html Link to my pizza: http://imgur.com/a/ctP7PkN
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Jan 7, 2019 00:20
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What's your gripe with it? From looking at it, looks a little dense and dry/crackery. I'd up the dough hydration a % or 2, use a good bit more oil in the bottom of the pan, and give it another 10-15 minutes to rise in the pan before baking.
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Jan 7, 2019 02:41
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It's too dense and a little dry. I was hoping for bigger bubbles. I'll try a little more water and oil in the pan next time.
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Jan 7, 2019 02:45
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What kind of flour did you end up using? Hydration %, hydration method, flour type, and flour quality are related to each other. Generally, a poorer flour quality or inappropriate flour type will require either more hydration or more tricks to improve hydration (bigas and other presoaking methods). I ask disregarding what was put in the recipe since some people blow that off, use AP with gluten, use generic flour, go for type 00, and sometimes go for a real high-end bread flour. It's very volatile. The other problem with this is you can say what you used, but the recipe doesn't. It just instructs to use bread flour. The hydration comparing raw ounces was about 60% in the recipe, which I believe is the low end for bread flour hydration. I previously posted I'm rolling back my hydration but that's also because I'm using type 00 at 900 degrees for one minute. I'd get a soggy strip through the pizza. Type 00 for that quick of a cook traditionally calls for ~55% hydration. A low-quality or inappropriate class of flour would take 70+ percent hydration to behave well. I'd just monkey with the water first before playing with oil particularly because you're hoping for bigger bubbles. It would also be useful to know how hard it was to work with the dough, if you had to beat the poo poo out of it with a rolling pin, then it was probably too dry--if it wasn't just cold or not rested.
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Jan 7, 2019 20:30
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I would absolutely say that that particular recipe does well with a shitload of oil in the pan itself though- More than adding extra oil to the dough when mixing.
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Jan 7, 2019 20:42
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Rocko Bonaparte posted:
What kind of pizza are you trying to make? From the 900 degrees for one minute, and using 00 flour, it sounds like Neapolitan, but 55% is bone dry for a Neapolitan. I typically run 61%-64% depending on the weather and that's still on the very low end. Most places in Naples are going 68%+.
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Jan 7, 2019 21:22
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I used King Arthur Unbleached Bread Flour. The dough went straight from the food processor onto the baking sheet at room temperature. I stretched it out very gently to about the size of a dinner plate and after a few hours at room temp I easily stretched it out to the edges of the pan (and it could have gone even larger) and let it rise for another hour. As for the oil in the bottom of the pan, Kenji uses a full 1/4 cup but I think he tends to go crazy with the oil sometimes so I just eyeballed a couple good sized glugs into the bottom.
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Jan 7, 2019 22:39
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Human Tornada posted:I used King Arthur Unbleached Bread Flour. You didn't let it rise before you attempted to stretch it?
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Jan 7, 2019 22:47
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Maybe "shaped" it is a better word.
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Jan 7, 2019 23:12
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I got a pizza stone for christmas. I've been watching a lot of youtube videos on pizza making and been making a pizza or two a day for the past few days. I had some fuckups early on but the last 2 pies have turned out great, with the newer one I did today tasting nearly restaurant-quality.  Second one is the one I made today. The dough was pretty much perfectly cooked. It all had the light and fresh taste I was going for that I like from my local favorite pizzaria I get this kind of pizza from. But yeah I'm just getting started on my pizza-making adventures. Planning on making a pie nearly every day and trying different kinds of pies. I want to make a square-cut grandma pizza later for practice too so I can make pizza over at friends/relatives houses even without a stone. Also I'm using a simple formula for making good pizza sauce of canned peeled san marzano tomatos that I crush by hand, add salt & pepper, and then add anything else I want. Tasting the sauce as I go to get a feel for the right amount of flavor every time I do it. (Was already doing this for pasta sauce before I started getting into pizzas too.) Some of the extra stuff I have added at whatever i feel like includes; olive oil, red wine, garlic powder, onion powder, oregano, basil, dry minced onions, and bay leaf. But apparently you can *literally* add anything you want to this simple sauce formula so you can experiment a lot. Oh and as I get more used to this, the prep and cook time involved is getting much easier. The simpler tomatoes-moz-and-basil-leaves one I did today was so easy I could do that during a lunch break at a workplace with an oven-equipped kitchen if I take the dough out to warm up a half hour before I start. I'm sure my coworkers would like free fresh pizza too. Tomorrow I'm actually going down to my city's Little Italy and pick up some semolina, pizzaria dough, cheeses that i'll try samples of to find out what I'd really like to add to my pizza palate, and rainbow cookies. Also fresh tomatoes if they have a specialty grocer with some flavorful ones I can find. I will also be checking out any pizzarias there that give tours or tips to tourists, or even let me back in the kitchen to watch them make pies or ask questions. Also I'm gonna be trying out Pizza Al Taglio when I'm there. That kind of pizza is fascinating to me and there's a place that I'm going to that makes it in the Rome style big long loaves, as seen here: https://www.youtube.com/watch?v=GajbZY0l7oY The other two types of pizza that currently fascinate me; ice cube pizza (also seen in the above video) and detroit pizza with itty bitty pepperonis where you add the sauce after you make it. I definitely want to try making both of those. In fact I will be seeing if I can get some of the type of cheese used in the ice cube pizza tomorrow. I also want to try making cheeseless sicillian style pizza that's just the sauce & crust in the future. Was also told about swedish-turkish kebab pizza by a swedish friend, and viking pizza. (The latter of which is kebab pizza served in a viking-longboat-shaped crust.) I dunno if I want to make it, but if I can find a good place that serves it around here I want to try it. Kebab pizza is apparently super-popular in sweden for some reason. I'd be interested in finding out the culinary history of how that happened. Spacedad fucked around with this message at 05:34 on Jan 8, 2019 |
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Jan 8, 2019 05:12
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Doom Rooster posted:What kind of pizza are you trying to make? From the 900 degrees for one minute, and using 00 flour, it sounds like Neapolitan, but 55% is bone dry for a Neapolitan. I typically run 61%-64% depending on the weather and that's still on the very low end. Most places in Naples are going 68%+. http://www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf I calculate around 57% for that, I guess, so I am advocating a little lower than normal, but 68%+ is too high for tradition and  EU regulation . I thought it was in this thread itself where there was some talk about everybody starting to diverge and go wetter. Well, I tried it myself and I wind up with floppy pizzas with a wet strip inside. Our guests generally have responded better to the dryer crust too. It has more structure for the size. If I were baking for longer, I could understand going for a wetter crust because there's a bit more time for the water to do something during the bake.If I go for something more like a New York pizza that runs a few minutes more at the 600-degree range, then that kind of hydration does make a little more sense. I have to usually position those towards the front because I've usually get the whole mess running at incineration temperature. Human Tornada posted:I used King Arthur Unbleached Bread Flour. I'm also obsessing over hydration but it could have been an issue with overproofing. When you say it was so easy to stretch, it makes me think that was possible. Generally, overproofed breads will have smaller bubbles.
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Jan 8, 2019 07:51
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I like SOME bubbles so I have started leaving a few in. As long as it's not bubbles that will completely destroy your topping landscape, some are cool by me.
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Jan 9, 2019 03:36
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Human Tornada posted:Can anyone diagnose how come my dough comes out like this? I used Kenji's Sicilian pizza dough recipe with a food processor and about a four hour rise. So I've made Kenji's older Sicilian crust recipe many times, and it turns out great: https://www.seriouseats.com/recipes/2012/07/basic-square-pan-pizza-dough-recipe-sicilian-recipe.html Interestingly, it's almost exactly the same ingredients as the one you used, but a slightly higher hydration and with twice the amount of olive oil in the pan. Your 4-hour rise might be too long. Once the dough pile reaches the edges of the pan, it should be stretched to fit. And then topped and baked pretty quickly. That second added rise after stretching is something he added in your recipe that's not in the old one. Perhaps that's leading to your over rise that would cause it to collapse while baking.
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Jan 9, 2019 05:55
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No pics cause I forgot but I put capers on a pizza and am now annoyed I never thought of it before.
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Jan 10, 2019 19:35
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A Sometimes Food posted:No pics cause I forgot but I put capers on a pizza and am now annoyed I never thought of it before. Capers, the gross booger version of anchovy.
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Jan 10, 2019 19:41
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Easychair Bootson posted:Hey pizza thread, I've dipped my toes back into the pizzaiolo world recently after I got a Pizzaque PC6500 propane-powered oven recently as a gift. I've been using this Tony Gemignani dough recipe that someone in this thread recommended and it works great. I made two batches today. Question: If I want to freeze a few of the dough balls, should I wait 36-48 hours for them to cold ferment and then freeze, or is it better to freeze earlier since they'll need to defrost 8-12 hours in the fridge? To provide an update, I should have done this: BraveUlysses posted:i usually freeze before the cold ferment. As it ended up, a ~48 hour cold ferment + freezing + 18 hour defrost gave me a dough with too little elasticity, and it ended up being too chewy and without a good oven spring. We still ate the hell out of it, but there was a definite drop in quality of the crust.
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Jan 15, 2019 22:01
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Anyone seen these before? https://www.youtube.com/watch?v=RagtuOx5ygs Apparently they go up to 400° (or 750°F). My little clamshell says it does 350° but I usually clock it around 320-330 or so on the stone after the thermostat keeps kicking in (I live in an apartment with no real outdoor space). They're expensive as hell though ($1000USD) and they don't seem to sell them in australia despite breville being an australian company and the oven being designed down here.
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Jan 15, 2019 22:50
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goku i won't do what u tell me
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KRILLIN IN THE NAME posted:Anyone seen these before? Remove the thermal limiter on your clamshell  The Breville looks pretty cool, but I can't imagine paying anywhere near $1000 for it. Their 90 second pizza doesn't look cooked enough in the middle sadly.
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Jan 15, 2019 22:58
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The Midniter posted:This one right here is basically the holy grail of food processors. Months late, but... Question: The product description says this processor doesn’t come with a dough blade. Is there a dough blade out there that works with it? Or if there isn’t, can it still be used to mix dough anyway?
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Jan 16, 2019 01:21
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clockworx posted:Remove the thermal limiter on your clamshell I wish I knew how! I have no idea how to disassemble mine (breville crispycrust) or what to look for if I did get it apart. I've seen some videos of other clamshells where people pop off the plastic dial and adjust the potentiometer with a screwdriver, but my pot seems to be covered underneath the dial as well. I currently just blowtorch the cornicione before/after though to get it where i want. it's ugly but it does an OK job
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Jan 16, 2019 03:07
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KRILLIN IN THE NAME posted:I wish I knew how! I have no idea how to disassemble mine (breville crispycrust) or what to look for if I did get it apart. I've seen some videos of other clamshells where people pop off the plastic dial and adjust the potentiometer with a screwdriver, but my pot seems to be covered underneath the dial as well. Ah gotcha. The Breville looked nice, but I never got one. I've gotten a whole bunch of other kinds though. The clamshells are pretty cheap - around $40 on eBay in the US if you can find the right deal, but checking out ebay AU they don't look to be as prevalent. (cheapest was around $200 AUD). Edit: Found this, I'm guessing it would be modding the thermostat (if possible), which requires removing part of the the top: https://www.ereplacementparts.com/breville-bpz600xl-the-crispy-crust-pizza-oven-parts-c-116052_116057_290285.html clockworx fucked around with this message at 03:44 on Jan 16, 2019 |
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Jan 16, 2019 03:35
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Catered a wedding in the pouring rain today! Bless 10x10 popups. Only managed to snap one shot during service. Pepperoni Pizza!  
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Jan 16, 2019 06:49
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Rain on a wedding day in the desert. Some odds.
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Jan 18, 2019 06:11
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Cointelprofessional posted:Rain on a wedding day in the desert. Some odds. They get a lot shorter when you arrange outdoor catering.
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Jan 18, 2019 09:31
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Cointelprofessional posted:Rain on a wedding day in the desert. Some odds. Some odds - that's what Alanis Morisette should have called the song.
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Jan 18, 2019 09:35
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Jedit posted:They get a lot shorter when you arrange outdoor catering. The wedding party came from the UK, so they just drank more Boddington's and were generally cheerful about it all. I had a 900 degree oven to work in front of, wasn't a bad day compared to some windy/cold days I've had.
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Jan 18, 2019 18:33
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I. M. Gei posted:Months late, but... I've used the metal blade for dough with no problems. From what I've read the regular metal blades actually work better than a dedicated plastic dough blade, although I've never tested one myself.
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Jan 24, 2019 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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made a pie
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Feb 10, 2019 03:58
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All these goons makin pizza is not helping my urge to get a pizza oven. When I do, I’m definitely going to buy or make my own habanero honey to drizzle on top. The spice and sweetness takes a normal pizza over the top based on my experiences at restaurants.
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Feb 10, 2019 05:33
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Democratic Pirate posted:All these goons makin pizza is not helping my urge to get a pizza oven. Just compromise with a baking steel and your wishes will all be answered. I'm definitely with you on the hot and sweet toppings though, the last pie I had with pickled jalapenos + the honey drizzle was completely loving awesome.
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Feb 10, 2019 18:39
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