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StarkingBarfish posted:I find this too- it's personal preference but after eating a pie with 3% salt I find myself getting up to drink water in the middle of the night. For my recipe about 2.5% is enough to not mess much with the fermentation and still give the dough a good flavour. Any less and it begins to get a bit bland. Just to be thorough here: what kind of sauce and cheese are you using? I was previous reluctant to start getting into salt because I was at one point using store sauce that was salty and had some parmesan in my cheese mix. That was starting to wear people out. I've tuned that back. I suppose a logical thing to do is to go from 1% to 2% and see how things change. That won't likely be for, like, a week and a half though.
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Apr 6, 2021 06:07
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I'm using a can of san marzanos, 4-6 leaves of basil and ~1-2g of salt hit for about 2 seconds with a stick blender to coat about 6-8 pizzas. The salt amount in the sauce is usually the thing I adjust to taste as different brands/varieties of tomatoes have a different salt content and sweetness but it doesn't contribute much to the total. On my neapolitans I'm typically adding 1tbsp of grana, pecorino or parmesan and for pecorino in particular that's another 1/4-1/2g of salt added to each pie. The issue I have with dropping the salt in the dough to account for the toppings is that the crust is 50% of the pizza experience for me- if the cornicione doesn't have some flavour to it I feel like I'm missing out on one of the best parts of a good neapolitan. StarkingBarfish fucked around with this message at 09:51 on Apr 6, 2021 |
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Apr 6, 2021 09:49
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90 minutes is a long preheat. personally i try and give it no more than 60, which is probably too much but i often just sit a probe inside and weight for the temperature to equilibrate. my go to is to have the steel on the very top of the oven. then a little before pizza goes in i’ll switch on the broiler. things cook...very fast...at that point.
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Apr 6, 2021 09:51
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mediaphage posted:90 minutes is a long preheat. personally i try and give it no more than 60, which is probably too much but i often just sit a probe inside and weight for the temperature to equilibrate. 90 minutes pre-heat & 15 minutes broiler on is about what it takes to get my stone to a point where it makes a really good pizza, so I don't think it's long at all? Like, it's noticably better than a 60 minute preheat.
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Apr 6, 2021 12:55
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Fart Car '97 posted:90 minutes pre-heat & 15 minutes broiler on is about what it takes to get my stone to a point where it makes a really good pizza, so I don't think it's long at all? no, it's an objectively long preheat. i'm not trying to tell you not to do it, maybe it's what your oven needs because it doesn't dump as much heat as quickly into the cabinet.
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Apr 6, 2021 15:50
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StarkingBarfish posted:I'm using a can of san marzanos, 4-6 leaves of basil and ~1-2g of salt hit for about 2 seconds with a stick blender to coat about 6-8 pizzas. The salt amount in the sauce is usually the thing I adjust to taste as different brands/varieties of tomatoes have a different salt content and sweetness but it doesn't contribute much to the total. On my neapolitans I'm typically adding 1tbsp of grana, pecorino or parmesan and for pecorino in particular that's another 1/4-1/2g of salt added to each pie. Ahh okay, I can understand adjusting the sauce's salt based on the starting amount of salt. I'm assuming that's something like a 28oz can of san marzanos. For whatever reason, that seems like quite a bit of basil, but I'm really just worried about the salt. My old cheese mix was something like 50% park-skim mozzarella, 25% provolone, and 25% parmesan. So I wouldn't measure out exactly how much parmesan I'm using per pizza, but it would definitely be more than a tablespoon. Now I do 50/50 mozzarella/provolone (young). It still tastes pretty good without being so salty. I guess I can try 2% next time and just see what happens. The reason I'm fussing so much is that it'll be even longer if I should have used more, and more salt will affect the yeast enough that I'm going to be handling strange dough each time I screw with that salt.
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Apr 6, 2021 17:08
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six leaves of basil doesn’t sound like a ton to me but basil is extremely variable in leaf sizing
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Apr 6, 2021 17:16
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We got a new grill and I want to try putting my old stone in it for pizza. Any precautions to avoid breaking the stone? Grill is just a little Weber Q 2200. The grates are solid directly over the burners, so the stone shouldn't be getting direct flame, but it does heat up way faster than the oven.
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Apr 6, 2021 17:25
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i do 45-60min preheats. i point an IR thermometer at my stone and just start when it's ~525F since it's as hot as my oven goes. with the broiler on first I've gotten the stone to 550 but that's more luck with timing the oven and broiler cycles, it won't stabilize at that temp.
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Apr 6, 2021 17:36
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sirbeefalot posted:We got a new grill and I want to try putting my old stone in it for pizza. Any precautions to avoid breaking the stone? i don't think so, i've never had a problem with my stone on the grill, where it was relegated once the steel was introduced
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Apr 6, 2021 17:51
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mediaphage posted:no, it's an objectively long preheat. mediaphage posted:maybe it's what your oven needs because it doesn't dump as much heat as quickly into the cabinet. What difference does it make if you think it's 'objectively long' if that's what it takes to get a good cook for me or that other guy? I don't really care why it takes that long, or that it takes longer for my cheap rear end oven to get there than nicer ones, that's just what it takes.
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Apr 6, 2021 20:35
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all i said was that it was a long preheat there’s no need to get upset about it
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Apr 6, 2021 20:39
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Rocko Bonaparte posted:Ahh okay, I can understand adjusting the sauce's salt based on the starting amount of salt. I'm assuming that's something like a 28oz can of san marzanos. For whatever reason, that seems like quite a bit of basil, but I'm really just worried about the salt. This is for a 400ml can so about half that. For the Basil content these are single leaves not sprigs I'm talking about. Agreed on the variability with adjusting salt, I've tried going below 2% before and had issues. The pizapp is good at adjusting the yeast content to account for changes in salt content though. I've not confirmed it gets it right but plan to soon.
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Apr 6, 2021 21:12
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mediaphage posted:all i said was that it was a long preheat All you're accomplishing is potentially dissuading someone from trying it when they could be in a similar situation to me. It's not long if that's what it takes 
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Apr 6, 2021 21:26
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I did preheat the steel for an hour and did a broiler supercharge - used convection for both as I do with the stone. Maybe minimally better bottom browning but otherwise not so different. May just go back to the stones cause they’re bigger anyway.
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Apr 7, 2021 01:42
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Cozmosis posted:I did preheat the steel for an hour and did a broiler supercharge - used convection for both as I do with the stone. Maybe minimally better bottom browning but otherwise not so different. out of curiosity did you leave the broiler on for the cook?
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Apr 7, 2021 01:55
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mediaphage posted:out of curiosity did you leave the broiler on for the cook? Have tried both. I seem to prefer the crust on a convection bake with about a broil half the time.
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Apr 7, 2021 02:52
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Anybody have a preference for a pita recipe for a wood-fired oven? Heck, does anybody have anything else Greek or Middle Eastern they like to cook in a wood-fired oven? We found a good Lebanese place here and finally got an idea of what some of this stuff could actually taste like, so now we're interested in trying some stuff with it.
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Apr 9, 2021 06:52
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Rocko Bonaparte posted:Anybody have a preference for a pita recipe for a wood-fired oven? so pita is just white bread cooked in a specific way. you can use just about any lean white bread dough you want, and work a couple of tablespoons of olive oil into it. knead it, let it proof, divide it up into balls. roll the balls out thinly, to 6-7 inches in diameter. let them proof, covered, on a sheet pan for 20 minutes or so. the key is that second proof after rolled out flat followed by a very hot surface.
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Apr 9, 2021 14:25
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Yeah, we’ve been messing around with sandwich breads with our sourdough pizza dough that’s at the end of its proof, trying to get the size and rise right has resulted in at least delicious experiments. Gyro sandwich  Caprese sandwich 
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Apr 9, 2021 16:30
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ogopogo posted:Yeah, we’ve been messing around with sandwich breads with our sourdough pizza dough that’s at the end of its proof, trying to get the size and rise right has resulted in at least delicious experiments. would eat both of those mofos
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Apr 9, 2021 16:51
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If you don't let the pita proove you get really nice soft flat breads which are also good. Once you have that basic dough down you can change the format easily with just changing the fat content and technique. I've found soft rolls the hardest because the timings have to be so controlled. Getting that soft bakers bap nailed is my aim for the summer so I can do 100% home made burgers, with home grown salad.
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Apr 9, 2021 17:22
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poo poo we did it again, this time had the bahn mi guys make a sammich from our bread dough. Slapped like hell. 
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Apr 9, 2021 22:26
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ogopogo posted:poo poo we did it again, this time had the bahn mi guys make a sammich from our bread dough. That looks so next level. There's a really good bahn mi place in my area, they'll add a fried egg to anything for a dollar extra, it really elevates the sandwich.
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Apr 10, 2021 02:02
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mediaphage posted:so pita is just white bread cooked in a specific way. you can use just about any lean white bread dough you want, and work a couple of tablespoons of olive oil into it. knead it, let it proof, divide it up into balls. roll the balls out thinly, to 6-7 inches in diameter. let them proof, covered, on a sheet pan for 20 minutes or so. How thick are you targeting with this? I think my wife and I have decided we like them stupidly flat. Like, we're getting into some kind of chewy bread tortilla.
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Apr 10, 2021 03:28
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Rocko Bonaparte posted:How thick are you targeting with this? I think my wife and I have decided we like them stupidly flat. Like, we're getting into some kind of chewy bread tortilla. somewhere between an 1/8th and 1/4 inch thick, i'd wager. certainly you might try each and then bake and see how you like the comparison, and then go from there.
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Apr 10, 2021 19:06
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The best one last night (and in a long time):
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Apr 11, 2021 05:46
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chia posted:The best one last night (and in a long time): That looks amazing
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Apr 11, 2021 14:43
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too close to the oven door so not as even as i’d like but overall good crust blisters and bottom bake for my standard range oven. mozza, basil, tomato, garlic 
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Apr 11, 2021 23:16
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Malefitz posted:
Checking in on this because I'm excited to see if you're having as much fun with it as I am. Has it arrived yet? 
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Apr 14, 2021 10:41
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StarkingBarfish posted:Checking in on this because I'm excited to see if you're having as much fun with it as I am. Has it arrived yet? It hasn't and it's frustrating me, thanks for bringing it up  Jokes aside, I contacted the shop I bought it from a few weeks ago on the status and if they have any update on when I can expect the delivery and they told me it's still in the normal time frame and they can't tell me anything new. On Monday I contacted them again because clearly it is not the "normal time frame" anymore and I'd like to at least know what's causing the delay but they haven't replied since. I'll give them a call today to see what's up. Since I have ordered the Effeuno making Pizza with my normal setup feels so pointless, so I didn't make any Pizza at all in the last month. Can you imagine? And sunken cost fallacy is starting to kick in. I'm craving a good Pizza but it feels wrong to start NOW as the Effeuno might arrive any day! Had someone told one-year-ago-me that today-me is craving Neapolitanian Pizza and is going mad over waiting for a Pizza oven...I would have been confused but happy for the future!
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Apr 15, 2021 08:36
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Brutal  looking at the confraternita thread on effeuno it looks like effeuno themselves are experiencing delays: https://laconfraternitadellapizza.forumfree.it/?t=75130319&st=6135#lastpost The last post in there said it took about 8 weeks from purchase. Still worth the wait in my opinion but frustrating as hell
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Apr 15, 2021 08:59
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StarkingBarfish posted:Brutal Oh no. Thanks for the link. I guess this means it won't come before May. 20 days my rear end... Welp, at least this means there is not point in not making Pizza with my normal oven for now so I know what I'll do this weekend.
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Apr 15, 2021 14:18
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Malefitz posted:Oh no. Thanks for the link. That's the spirit. I pretty much spent the time between ordering it and having it arrive: - adding poo poo like proofing trays to my shopping list - testing out a few batches of higher hydration dough to see what it's like to work with
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Apr 15, 2021 20:39
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StarkingBarfish posted:- testing out a few batches of higher hydration dough to see what it's like to work with What hydration are you using with the Effeuno and what have you been using before? I've been making 64% hydration Pizzas usually and I get quite good results on a Pizza steel.
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Apr 15, 2021 21:04
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Previously I was using 65% but with a cordierite stone it wasn't great. i tried going up to about 70% and that worked better at low temp, now I'm back to 65% which works fine at these temps.
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Apr 15, 2021 21:58
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We got asked to be a part of the virtual NY Pizza Festival that's happening next weekend, which includes submitting a pizza that we wanna showcase. Us Las Vegas boys wanted to honor NYC and our friends out there, so chef whipped up this meatball pizza. I cannot emphasize enough how much this pie slaps, it was pretty stunning to try. The meatballs are made in house with a veal, pork, and beef meat blend, and fried in butter and beef fat then braised in our tomato sauce. Sourdough crust, garlic oil, parm, oregano, shredded mozz/provolone, caramelized onions, topped with tomato sauce, meatball chunks, house made pesto, basil, and garlic ricotta dollops. 
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Apr 17, 2021 04:38
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Looks amazing. Those meatballs sound great I reckon if I had to do a tribute to NYC without just going new york style some kind of reuben pizza would be my starting point. White pizza using emmental and sour cream with some caraway seeds, Pastrami and sauerkraut added post bake and a few dots of sharp mustard. Might be a bit overpowering but going to have to test it out sometime
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Apr 17, 2021 10:30
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2% salt was starting to get overwhelming. I'm glad I stopped there instead of trying to go even higher. I was using it on a pizza with prosciutto. Combined with cheese and the sauce, three slices knocked our asses out. Are you 3% salt pizza people using a lot of toppings?
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Apr 17, 2021 17:15
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nope but i don't put much salt in the tomato sauce, either, and proscuitto is fairly salty by its lonesome. i find the discussion fascinating because i've literally never had anyone suggest that the pies i make are too salty (not being defensive, i'm very open to criticism)
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Apr 17, 2021 18:53
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