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Sextro
Aug 23, 2014


Any suggested Pizza Peels to order from the internet?

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Splinter
Jul 4, 2003
Cowabunga!

Sextro posted:

Any suggested Pizza Peels to order from the internet?

This one has worked well for me

I. M. Gei
Jun 26, 2005





I wouldnít mind some suggestions for rocker blades.

Gwaihir
Dec 8, 2009



Hair Elf


The baking steel is exceptionally good for stuff other than pizza, too, fwiw. Literally anything you want to make and have the bottom be nicer and crisped up? Just put it straight on the steel with some parchment or something on top. Other breads? Sure. Chicken fuckin nuggets? Absolutely. Roasted potatoes? You bet.

Splinter
Jul 4, 2003
Cowabunga!

First attempts using The Elements of Pizza methods (had started with FWSY before):


chorizo, mushroom, onion, garlic


fresh mozzarella, evoo, basil


fresh mozzarella, evoo, jamůn serrano, arugula

Went well for the most part. Oven goes to 525, but no top broiler (one of those pull out bottom broilers), so I had to adjust for that a bit. Think I was stretching the dough a bit too thin in the very center on the first two. Also was using a new 0.5" thick cordierite pizza stone which seemed to be a noticeable improvement over the thin ceramic stone I was using before (which cracked despite no thermal shock).

Splinter fucked around with this message at Mar 6, 2019 around 05:04

KRILLIN IN THE NAME
Mar 25, 2006

goku i won't do what u tell me


Got a new oventhe other day - "Masterpro Ultimate Pizza Oven". the name makes it sound like a gaming mouse. picked it up for $120AUD new off of ebay

For some reason the reseller websites are saying it only does 300įC (570F) but the manual that came with it (and a few other websites) are showing up to 400įC (750F)

My old one (Breville Crispy Crust says it did about 350C. new one clocked in a higher temp with a 10 minute preheat than the old one did with a 20min preheat, pretty stoked. Couldn't measure the one one after 20mins (IR thermometer topped out at "HI") but after a couple minutes with the lid open cooling down it showed 340įC

anyway long story short here's pies





My old ones I used to "finish" with a blowtorch to get a char on the cornicione but with the new oven there's no need. Also cut the cook time down from 5min to 3min and they're still a bit more cooked, might try 2:30 instead

I tried adjusting my hydration to 65% down from 70%, but I reckon I'll go back to 70% for the next batch

I. M. Gei
Jun 26, 2005





Iím making Kenjiís NY dough again and itís having the same problem as last time. This time I mixed it with a food processor though.

Iím letting it rest right now at my dadís suggestion, to see if that helps.

Obviously it needs more kneading, but Iím worried it may have picked up too much flour from the counter, and that maybe thatís causing some elasticity problems? Is that a thing?

I. M. Gei fucked around with this message at Mar 8, 2019 around 21:54

BraveUlysses
Aug 7, 2002




Grimey Drawer

how long did you let it fermet in the fridge? how long did you leave it out on the counter to warm up?

i always make mine in the kitchenaid mixer, divy it up into reditainers and pull it out after a few days

I. M. Gei
Jun 26, 2005





BraveUlysses posted:

how long did you let it fermet in the fridge?

I havenít put it in the fridge yet.

BraveUlysses posted:

how long did you leave it out on the counter to warm up?

Itís rested a total of about 35 or 40 minutes now.

It looks slightly more elastic than my first dough, but not a lot. My dad thinks that if I knead it anymore Iíll ruin it.


EDIT: Pics




EDIT 2:

BraveUlysses posted:

Are you planning on cooking it today

No, Sunday.

I. M. Gei fucked around with this message at Mar 8, 2019 around 22:52

BraveUlysses
Aug 7, 2002




Grimey Drawer

Are you planning on cooking it today

ShaneB
Oct 21, 2002



Use the Pizza Bible recipe. It's the best NY style dough I've used. I use his dough and kenjis NY sauce with a little more tomato paste/sweetness.

Submarine Sandpaper
May 27, 2007

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


What flour are you using?

I. M. Gei
Jun 26, 2005





Submarine Sandpaper posted:

What flour are you using?

King Arthur bread flour. The stuff in the blue and white bag.

I. M. Gei
Jun 26, 2005





ShaneB posted:

Use the Pizza Bible recipe. It's the best NY style dough I've used. I use his dough and kenjis NY sauce with a little more tomato paste/sweetness.

I might do that next time but I feel like I need to get this one right first. Like it wonít be right if I donít.

Also doesnít the Pizza Bible recipe use a poolish or something? I need to get a glass bowl before I make that.


EDIT: gently caress didnít mean to make this a double post

ShaneB
Oct 21, 2002



I. M. Gei posted:

I might do that next time but I feel like I need to get this one right first. Like it won’t be right if I don’t.

Also doesn’t the Pizza Bible recipe use a poolish or something? I need to get a glass bowl before I make that.


EDIT: gently caress didn’t mean to make this a double post

I make a poolish in a cereal bowl. You don't need anything fancy.

I. M. Gei
Jun 26, 2005





ShaneB posted:

I make a poolish in a cereal bowl. You don't need anything fancy.

I mean thatís cool and all, and Iíll probably do that next time (I actually really fuckin want to buy the Pizza Bible next time I have some cash), but right now I just want to know how to save the dough Iím making now. I havenít divided it or put it in the fridge yet so Iím hoping I can still do something with it.

My biggest issue last time I made pizza was that the dough didnít stretch. We had to flatten it out with a rolling pin and it didnít really have a crust.

Should I add water to it? Is that flour thing I mentioned earlier an issue?

I. M. Gei fucked around with this message at Mar 9, 2019 around 00:10

Submarine Sandpaper
May 27, 2007

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


KABF is fine for pizza. Don't really know your method but when I make a simple pizza dough I add the ingredients, mix by spoon and maybe hand until all flour is hydrated, then 15-30 minutes later I do a series of folds in the bowl until smooth. Maybe I'll do more folds depending on expected rise time.

Has it rose? Do some folds.

/e- i assume since you used the food processor it's kneeded enough. Gluten exists and also has structure. You probably have not been able to get the correct structure if also incorporating enough flour during shaping to be a concern. Look up high hydration pre shaping and also slap and fold for working with high hydration dough. Stop adding flour when shaping beyond dusting your hand since I think you're just adding unhydrated/incorporated flour when doing your bench poo poo.

Submarine Sandpaper fucked around with this message at Mar 9, 2019 around 01:46

Gatts
Jan 2, 2001

Goodnight Moon


Nap Ghost

ogopogo posted:

did it again

cheese and a pepperoni on sourdough





I just want to stroll in and say this is a beauty.

cr0y
Mar 24, 2005

IRONKNUCKLE PERMBANNED! READ HERE

It's been cold, rainy, snowy where I live so I figured that was a good excuse to heat the entire house up via my sorta crappy gas range, make pizza, get drunk, play xbox.



Cheater dough recipe so feel free to shame me (flour to pizza in about 4 hours).

I. M. Gei
Jun 26, 2005





I made pizza yesterday and apparently I still canít shape the dough for poo poo. I had to flatten it all out with a rolling pin again because I couldnít get it to stretch big enough when I tried to do it by hand.

Hereís a pic of one of my attempts to shape the dough by hand.

This is a little under 12 inches at the widest point. I couldnít get it to stretch any bigger than that without it tearing.

I tried to follow Kenjiís instructions for shaping dough but it kept loving shrinking as I tried to stretch it, which pissed me off.

I donít know what Iím doing wrong anymore. I really really want to learn how to shape pizza dough by hand to 14+ inches with a proper crust. Any advice would be greatly appreciated.



I also learned that giving pizza a blast of wood smoke during cooking makes the cheese turn grey and weird-looking, but it still tastes good and also the crust tastes loving amazing. So that too.

More pics coming.

I. M. Gei fucked around with this message at Mar 11, 2019 around 20:42

Guy Axlerod
Dec 29, 2008


Tried an experiment with some leftover butter chicken. I used the gravy as the sauce, and put the chicken on top. Did this for half of the pan pizza:


Made one on the stone too, came out a little dark, but not quite burnt:


I liked how the chicken came out. I might add a little bit of the regular sauce too, as the transition pieces were nice. I'm a little disappointed in the cheese though, it wasn't my usual brand and was much moister than I like.

Casu Marzu
Oct 20, 2008

I'm rude now.


I. M. Gei posted:

I donít know what Iím doing wrong anymore. I really really want to learn how to shape pizza dough by hand to 14+ inches with a proper crust. Any advice would be greatly appreciated.


Are you shaping and resting and shaping again?

Otherwise if it's springing back right away, your dough may be too cold or it wasn't proofed long enough. Or lots of other things. doughs are finicky.

Without being able to touch it myself, it looks like it was underkneaded and/or proofed imo.

plester1
Jul 9, 2004

I am NOT a merry man!

I. M. Gei posted:

I made pizza yesterday and apparently I still can’t shape the dough for poo poo. I had to flatten it all out with a rolling pin again because I couldn’t get it to stretch big enough when I tried to do it by hand.

Here’s a pic of one of my attempts to shape the dough by hand.

This is a little under 12 inches at the widest point. I couldn’t get it to stretch any bigger than that without it tearing.

I tried to follow Kenji’s instructions for shaping dough but it kept loving shrinking as I tried to stretch it, which pissed me off.

I don’t know what I’m doing wrong anymore. I really really want to learn how to shape pizza dough by hand to 14+ inches with a proper crust. Any advice would be greatly appreciated.

Not sure if you've already mentioned it in an earlier post, but have you tried a different dough recipe? I have good success using Ken Forkish's recipes, and they are usually very wet, in the neighborhood of 70% hydration or more. At first glance, yours looks drier than I'm used to seeing.

Another side question: are you seeing good activity with your yeast? My sister was having a hell of a time with crappy bread until we figured out her yeast was too old.

Zombie Dachshund
Feb 25, 2016



I. M. Gei posted:

I made pizza yesterday and apparently I still canít shape the dough for poo poo. I had to flatten it all out with a rolling pin again because I couldnít get it to stretch big enough when I tried to do it by hand.

Hereís a pic of one of my attempts to shape the dough by hand.

This is a little under 12 inches at the widest point. I couldnít get it to stretch any bigger than that without it tearing.


Agreed that a wetter dough is helpful. Do you let it warm up to room temperature before stretching? That can take a while, up to a couple of hours. Try stretching it in a couple of steps, letting the dough rest in between. That makes a big difference for a stiff dough.

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.


Made pizza last sunday. Well four of them. Making pizza properly takes effort and time that I am not going to put in for one lousy pizza.

I went all in on the tomato sauce, caramelizing a buncha onions and letting the sauce simmer for hours, I think that worked out well.


This is my favorite (pepperonis, pineapple and loads of hot sauce)



I wonder is there anyone else who has problems with the dough getting too thin in the middle when you toss it?

KRILLIN IN THE NAME
Mar 25, 2006

goku i won't do what u tell me


Switched from a tipo 00 flour at 9.5g/100g of protein to a bread flour at 12.5/100g protein. much more elastic and chewier, and easier to stretch out too without pokin holes in em

pizza bianca with olive oil, fior di latte, mozzarella di bufala and some herbs



margherita with fior di latte, mozzarella di bufala and basil




mozzarella di bufala, rocket (arugula), prosciutto di parma, olive oil

nwin
Feb 25, 2002

make's u think


Fallen Rib

His Divine Shadow posted:


I wonder is there anyone else who has problems with the dough getting too thin in the middle when you toss it?

Yep-I used to!

For me it had to do with how I was stretching the dough. I found this thread which has helped me immensely:

https://www.pizzamaking.com/forum/i...p?topic=52334.0

I. M. Gei
Jun 26, 2005





Casu Marzu posted:

Are you shaping and resting and shaping again?

No, I didnít even realize that was a thing when shaping dough.

Casu Marzu posted:

Otherwise if it's springing back right away, your dough may be too cold or it wasn't proofed long enough. Or lots of other things. doughs are finicky.

Iím not sure about that. All three of my dough balls sat on the counter for between like 2.5 and 3 hours in a 70į house and they didnít seem to have any trouble rising.

plester1 posted:

Not sure if you've already mentioned it in an earlier post, but have you tried a different dough recipe? I have good success using Ken Forkish's recipes, and they are usually very wet, in the neighborhood of 70% hydration or more. At first glance, yours looks drier than I'm used to seeing.

Iíve only ever used Kenjiís NY recipe, but Iíd really love to try the Pizza Bible recipe somebody here mentioned earlier. Have any of yíall had better luck with that one than Kenjiís?

Iím wondering if maybe Kenji just sucks at telling people how to shape pizza dough.

plester1 posted:

Another side question: are you seeing good activity with your yeast? My sister was having a hell of a time with crappy bread until we figured out her yeast was too old.

My dough never had any trouble rising so I think the yeast was fine.

Zombie Dachshund posted:

Agreed that a wetter dough is helpful. Do you let it warm up to room temperature before stretching? That can take a while, up to a couple of hours.

Like I said above, the dough sat at room temperature (70į) for 2.5 to 3 hours before I tried to shape it.

Zombie Dachshund posted:

Try stretching it in a couple of steps, letting the dough rest in between. That makes a big difference for a stiff dough.

Iíll keep this in mind for next time.

His Divine Shadow posted:

I wonder is there anyone else who has problems with the dough getting too thin in the middle when you toss it?

*raises hand although I donít really know how to toss good*

Rocko Bonaparte
Mar 12, 2002

Every day is Friday!


I. M. Gei posted:

Iím not sure about that. All three of my dough balls sat on the counter for between like 2.5 and 3 hours in a 70į house and they didnít seem to have any trouble rising.

...

Like I said above, the dough sat at room temperature (70į) for 2.5 to 3 hours before I tried to shape it.

If the dough never got below room temperature, and you did one rest as individual balls before forming, then it's possible to be able to shape it without an intermediate rest. It takes a certain tact so it's going to be easier to start on them and then revisit them a few minutes later, but you could do it. I wonder about the original knead. Did it pass the windowpane test?

Jamsta
Dec 16, 2006

Oh you want some too? Fuck you!

Some half hour dough here, from zero to pizza in 40-45 mins. Lazy mans pizza.



Madness
Jan 23, 2007


What's the easiest way to clean my pizza steel that was done on a goon run back in the day?

plester1
Jul 9, 2004

I am NOT a merry man!

I've just left mine in the oven during a self-clean cycle.

ShaneB
Oct 21, 2002



I use a grill stone

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blixa
Jan 9, 2006

Kein bestandteil sein

Crosspost from the dinner thread. Forkish's 24-48h dough, Neapolitan technique (550 oven, broiler, steel, cook 4 minutes with just dough/sauce, finish under broiler after dressing with rest of ingredients.)


Classic Margeritha


Prosciutto


Prosciutto with garlic


Burrata with arugula


Margeritha with extra cheese

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