Register a SA Forums Account here!
JOINING THE SA FORUMS WILL REMOVE THIS BIG AD, THE ANNOYING UNDERLINED ADS, AND STUPID INTERSTITIAL ADS!!!

You can: log in, read the tech support FAQ, or request your lost password. This dumb message (and those ads) will appear on every screen until you register! Get rid of this crap by registering your own SA Forums Account and joining roughly 150,000 Goons, for the one-time price of $9.95! We charge money because it costs us $3,400 per month for bandwidth bills alone, and since we don't believe in shoving popup ads to our registered users, we try to make the money back through forum registrations.
«48 »
  • Post
  • Reply
Jeb! Repetition
Dec 24, 2012

Ask me about Briar Rose and Chicken Chaser.


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.


Spicy Sicilian first try:
Boar's head natural casing pepperoni, and goat cheese on half



Came out really well aside from I think me not using nearly enough olive oil in the pan to get that really good pan fried effect for the crust.


Detroit style attempt #1:
This one was sorta, well, a hot fuckin mess. I went way too heavy on the cheese and sauce, at least partially because this sauce is so loving good I could drink it straight up. Also it was in the oven a tad long:



Detroit style #2: More restraint edition. I didn't do the end to end cheese that the recipe/style calls for and just made it more like a normal pizza.



The crust on this one was fantastic. Ultra crisp crunch on the bottom, still light and puffed on the edges.



My only thing with these style crusts is, I cannot seem to get them to be very consistent thickness wise. The dought doesn't seem like one you want to work over too much in terms of stretch or rolling or whatnot, so the end result is that even with big puffy crusts on the side of the pizza, portions of the interior can be super duper thin. You can sorta see it in that last picture there.

Side note, but the baking steel + black pan combo is completely loving magic.

How do you get the crust so shiny and crispy-looking like that? Lot of oil in the dough? Or on the pan?

Adbot
ADBOT LOVES YOU

kirtar
Sep 11, 2011


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.

ogopogo
Jul 16, 2006
Remember: no matter where you go, there you are.

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.

NosmoKing
Nov 12, 2004

I have a rifle and a frying pan and I know how to use them

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.

A Sometimes Food
Dec 8, 2010

I'm kidding



ogopogo posted:

Can't wait to see them pics when you get your steel!

Grandma pie is a NYC thing, a slight variant on a Sicilian pizza. It's an olive oil covered square sheet pan pizza, dough stretched out on it and covered with mozz first then sauce. Grandma pie doesn't have as long a fermentation as a Sicilian and makes for a different kind of dough when cooked in the oven. It's an East Coast/NYC pizza for sure, slowly making its way out West (apparently - this is what I'm hearing from the pizza dudes I talk to). It's good!

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.

Piggy Smalls
Jun 21, 2015

YOSPOS


Whatís a good pizza dough recipe that isnít wet as hell like in the OP

snyprmag
Oct 9, 2005



I've always found the pizza dough recipe that comes with a kitchenaid mixer to be pretty consistent and easy to work with.

Piggy Smalls
Jun 21, 2015

YOSPOS


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. Canít wait to cook it.

Piggy Smalls
Jun 21, 2015

YOSPOS


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!



His Divine Shadow
Aug 7, 2000

I'm not a fascist. I'm a priest. Fascists dress up in black and tell people what to do.


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.

WhatEvil
Jun 6, 2004

Can't get no luck.


Soiled Meat

If it's 8mm thick I doubt that fucker is going anywhere from heat warping.

His Divine Shadow
Aug 7, 2000

I'm not a fascist. I'm a priest. Fascists dress up in black and tell people what to do.


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.c...-mojoe-griddle/

Piggy Smalls
Jun 21, 2015

YOSPOS


Can you freeze dough or refrigerate? If so for how long.

Submarine Sandpaper
May 27, 2007

ASK ME ABOUT HOW I GHOULISHLY CELEBRATE THE DEATH OF CHILDREN TO TEACH THEIR PARENTS "A LESSON"


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.

WhatEvil
Jun 6, 2004

Can't get no luck.


Soiled Meat

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:

https://patronsofthepit.wordpress.c...-mojoe-griddle/

Welding is by definition getting the piece hot enough to melt (3100įC), and the heat is highly localised. Your oven/grill isn't getting anywhere near that hot - charcoal maxes out at 1100įC 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 Apr 16, 2018 around 09:34

Jeb! Repetition
Dec 24, 2012

Ask me about Briar Rose and Chicken Chaser.


Man I wish I could find a cheap pizza pan without a nonstick coating

Jeb! Repetition
Dec 24, 2012

Ask me about Briar Rose and Chicken Chaser.


Or I should say, without teflon. I wouldn't mind preseasoned

Gwyrgyn Blood
Dec 17, 2002



Lodge pizza pan is only $40 but it's also only 14", do you need bigger than that?

Jeb! Repetition
Dec 24, 2012

Ask me about Briar Rose and Chicken Chaser.


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?

Submarine Sandpaper
May 27, 2007

ASK ME ABOUT HOW I GHOULISHLY CELEBRATE THE DEATH OF CHILDREN TO TEACH THEIR PARENTS "A LESSON"


yikes just find a restaurant supply near you for any size aluminium pan.

/e- the whole dough will fry, use more oil

Gwaihir
Dec 8, 2009



Hair Elf

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.

sirbeefalot
Aug 24, 2004
Fast Learner.

Fun Shoe

Jeb! Repetition posted:

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?

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.

Adbot
ADBOT LOVES YOU

Democratic Pirate
Feb 17, 2010



I made Kenjiís 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.

  • 1
  • 2
  • 3
  • 4
  • 5
  • Post
  • Reply
«48 »