|
Made Kenji's foolproof pan pizzas for the hundredth time. The best when you're craving that thick slice with the crispy fried bottom. 
|
| # ? Feb 12, 2019 19:01 |
|
|
|
| # ? Feb 21, 2019 05:36 |
|
|
large hands posted:Made Kenji's foolproof pan pizzas for the hundredth time. The best when you're craving that thick slice with the crispy fried bottom. I am inspired to make pizza tomorrow. Got any specific tips or tricks for Kenji’s recipe?
|
| # ? Feb 12, 2019 22:24 |
|
|
Those are great because they work in any old lovely oven. My only tip is to make sure you do the lift step to get the bottom oiled up right before topping and baking, otherwise it sticks and breaks apart for me really easily.
|
| # ? Feb 12, 2019 22:40 |
|
|
Weigh ingredients, cover the dough tightly and make sure the dough doesn't dry out while fermenting. if it's not stretching, let it rest and try again. Use dry mozzarella. If you're eating tomorrow, make the dough tonight.
|
| # ? Feb 12, 2019 22:46 |
|
|
Tried my first big NYC style pizza with my sourdough. My buddy invited me to his shop to cook them in his deck oven, definitely happy with how it turned out. The deck was dirty so the bottom looked more charred than it was. Came out as a nice, thin, crispy NYC slice with a lot of great subtle tang to the dough. It being my first time working that size of dough, I didn't work the edge as well as I could have, thus the big bubble char, but even that was really good.  
|
| # ? Feb 13, 2019 04:21 |
|
|
I’m jealous of all these beautiful pizzas. I used to make a pretty mean pie, then my wife had to go gluten free. Every now and then I’ll still whip one up for some friends, but it’s pretty rare. I used to get the dough right from my favorite pizza place down the street. Their dough is incredible. Can’t use it anymore though. Took me about two years to finally find a gluten free crust we actually both enjoy.
|
| # ? Feb 14, 2019 19:07 |
|
|
Bloodfart McCoy posted:, then my wife had to go gluten free. Not for gluten reasons, but my fiancee often asks for a cauliflower base for her pizza. I make it alongside my flour ones. Dough scales nicely so it's possible to have it both ways
|
| # ? Feb 14, 2019 22:00 |
|
|
Heners_UK posted:Not for gluten reasons, but my fiancee often asks for a cauliflower base for her pizza. I make it alongside my flour ones. Dough scales nicely so it's possible to have it both ways Yeah occasionally I’ll do two separate doughs, but I’ve been getting lazy too because he dough is so easy.
|
| # ? Feb 14, 2019 22:38 |
|
|
Democratic Pirate posted:All these goons makin pizza is not helping my urge to get a pizza oven. Do you have a grill? If so, you already have a pizza oven.
|
| # ? Feb 15, 2019 20:04 |
|
|
I have enough Google Play credit saved up for a CAD$20 pizza book. Is the recommendation still for The Elements of Pizza by Ken Forkish? I know The Pizza Bible by Tom Gemignani was also mentioned and there's My Pizza by Jim Lehey. Already have Baking with Steel.
|
| # ? Feb 16, 2019 14:38 |
|
|
I’ve been really digging Mastering Pizza by Marc Vetri. It’s very Italian (so you get formulations for Naples-style and al taglio pizzas but not NY style.) He’s very clear about the dough formulations you want for different styles and different ovens. I’ve used Forkish and Lahey, but I’ve had the most success following Vetri.
|
| # ? Feb 16, 2019 14:59 |
|
|
Made pizza! This is Vetri's Roman-style dough (67% hydration) as pizza Lombarda (fennel sausage, egg):
|
| # ? Feb 18, 2019 19:51 |
|
|
|
| # ? Feb 21, 2019 05:36 |
|
|
loving want. I have a serious problem of wanting to make and eat more pizza when when I already have lots of pizza in the freezer. It's a struggle.
|
| # ? Feb 19, 2019 05:31 |
|
