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had my first PIZZA NIGHTMARE in a long time, I made a dough with what I thought was a relatively low hydration at like 60%, but I stretched it and left it on the peel and then it became I guess more relaxed so when I tried to lift it up to put more flour under it because it had become a little stuck it stretched out even more and I couldn't really un stretch it, and then when I put it in the oven it completely came apart lol I had to scrub down my steel and oven because it had just pizza parts everywhere I'm trying one for tomorrow with 50% hydration but it seems really dense, I'm wary of it. 50 might have been too low, maybe 55 is good. I used to do up at like 65-70 but that was too wet for a home oven I think.
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Jun 22, 2020 00:45
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the last pizza I made I did 60 percent and it was way too wet and I had to kneed in a bunch more flour, but I had read a recipe calling for even more hydration, dunno.
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Jun 22, 2020 01:20
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my 50% one might just feel dense right now because it's cold in the fridge, when I get it out tomorrow and let it rise again for a couple hours it might be fine
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Jun 22, 2020 01:31
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...and here I've increased my hydration up to from 55% to 65% because it just seemed to stretch and handle better for a New York pizza. Have you accounted for house temperature when handling the dough? The dough will stretch much more easily when it's warmer than room temperature. When I'm outside trying to do a pizza at 45F, I feel like I'm trying to stretch out a rubber hockey puck. So hydration might be fine but you're just playing with a warmer dough to begin with.
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Jun 22, 2020 07:05
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ogopogo posted:R&D time with my chef and tried out an elote pizza - Parkay butter base, roasted corn, and cotija cheese in the wood fired oven, then topped with homemade chili mayo, dried parmesan, and micro cilantro. loving slapped super hard. Sexy lookin', love the crust. Glimpse posted:Basically same, I use the Lahey no-knead dough recipe that I originally picked up from this thread. I've used both all-purpose and 00 flour and both are fine. Sauce, I just cook down peeled tomatoes (San Marzano if I can get them), maybe with a garlic clove or two, maybe basil, but often just a bit of salt. All day breakfast pizza? Sure why not!? Might have to try that.
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Jun 22, 2020 09:55
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Yea I do 66%hydration but I also let it sit in the fridge a few days and use high gluten flower.
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Jun 22, 2020 14:14
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Yeah 50% was indeed a bit low, it still tasted pretty good but it was like crunchy on the exterior and a little dense inside so I do think like 60-65 is probably ideal I think last time I made the mistake of letting it sit out on the peel while already stretched out so it stuck, but I did feel like letting it sit out made it rise a bit on the counter and made it super light when I cooked it so I liked that effect but I dunno how to do that without either putting a ton of flour on there or having it stick to the peel maybe I should let it come to room temp in a ball in the bowl, then stretch it out, then let it sit for just 5 minutes or something I dunno
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Jun 22, 2020 23:35
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Stefan Prodan posted:Yeah 50% was indeed a bit low, it still tasted pretty good but it was like crunchy on the exterior and a little dense inside so I do think like 60-65 is probably ideal If you're rolling out the dough then you're likely smashing out all the air you have left. Also in regards to hydration, you should get a tad more spring. However, if you aren't specifically focused on air but rather a softer chew then some olive oil will do it. If you want a hilariously soft, pastry-like chew then use cake or pastry flour. I was wondering why it flattened out so well! Just don't expect much of an outer crust. Also, ninjas might smash through your windows and get you for making pizzas like that. They let me off with a warning because my flour had been mislabeled.
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Jun 23, 2020 08:28
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Rocko Bonaparte posted:If you're rolling out the dough then you're likely smashing out all the air you have left. Also in regards to hydration, you should get a tad more spring. However, if you aren't specifically focused on air but rather a softer chew then some olive oil will do it. If you want a hilariously soft, pastry-like chew then use cake or pastry flour. I was wondering why it flattened out so well! Just don't expect much of an outer crust. Also, ninjas might smash through your windows and get you for making pizzas like that. They let me off with a warning because my flour had been mislabeled. Oh I didn't mean literally rolled out like with a pin just that I had made it into a pizza shape already, but yeah I've been trying to see what I can do to make it lighter, I tried using 00 flour once but I dunno if it's really appropriate for a home oven
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Jun 23, 2020 20:04
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Ok yeah 60 seems like the sweet spot, I made this with some leftover chicken from tacos and I maybe let it broil 15-30 seconds too long because a couple parts were burnt but overall very good 
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Jun 24, 2020 00:26
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I will be very sad to lose the pizza thread if things get all lovely around these forums. Been fun to be a part of everyone's pizza journeys over the years. Trying out a lamb gyro style pie - The Lamb of God 
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Jun 25, 2020 20:25
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Stefan Prodan posted:Ok yeah 60 seems like the sweet spot, I made this with some leftover chicken from tacos and I maybe let it broil 15-30 seconds too long because a couple parts were burnt but overall very good Looks good to me but I like a little char on the pizza. My wife and I have been doing pizza night for the last couple months and it's been long enough that it's time to get serious. I ordered a pizza steel and wooden peel the other day, super excited to try them out.
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Jun 25, 2020 21:15
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I’d like to move up to 16” pies but my current steel only allows 14”, maybe 15” with a perfect launch. Any recommendations out there on a steel that’s like 17x17 or 18x18?
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Jun 25, 2020 21:18
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ogopogo posted:I will be very sad to lose the pizza thread if things get all lovely around these forums. Been fun to be a part of everyone's pizza journeys over the years. This looks awesome. Happy to have pizza'd with you all.  Canadian bacon and pepperoni.
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Jun 25, 2020 21:28
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nwin posted:I’d like to move up to 16” pies but my current steel only allows 14”, maybe 15” with a perfect launch. I've seen these guys on Amazon have conversations with customers in the question and answer section asking about custom sizes. Or find a local metal shop. All you're looking for is a slab of 1/4" or 3/8" A36 HRPO steel https://www.amazon.com/s?k=2TwentyTwo+Steel+Designs&ref=bl_dp_s_mw_0
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Jun 25, 2020 21:33
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Any idea if they make pizza/quarry tiles in 4”x4”x3/8”? I’m thinking instead of buying a new pizza steel, I can just put a few of those size tiles on each side of the steel.
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Jun 27, 2020 20:15
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nwin posted:pizza quarry I wish I could just mine pizza.
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Jun 27, 2020 20:25
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LifeSunDeath posted:I wish I could just mine pizza. Stardew Valley.
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Jun 28, 2020 02:51
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LifeSunDeath posted:I wish I could just mine pizza. You would be a real Harvester of Sbarro.
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Jun 28, 2020 07:03
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ogopogo posted:I will be very sad to lose the pizza thread if things get all lovely around these forums. Been fun to be a part of everyone's pizza journeys over the years. drat that looks good.. really wanna try that!
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Jun 28, 2020 12:12
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Fenris13 posted:You would be a real Harvester of Sbarro. I appreciate this joke a lot.
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Jun 28, 2020 16:15
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Jamsta posted:drat that looks good.. really wanna try that! Thank you! The Midsummer Night's Dream Pie - panna/roasted garlic/roasted garlic oil/parm/shredded mozz/cherry tomatoes/oregano/basil  Pepperoni with pickled red onions and wood fired jalapeños  Pepperoni 
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Jun 28, 2020 21:47
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ogopogo posted:Thank you! Those are some gorgeous pies you got!
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Jun 28, 2020 21:59
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Jun 29, 2020 11:58
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I really want that in my face right now.
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Jun 29, 2020 13:04
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Detroit pizza, someone finally did it!
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Jun 29, 2020 14:21
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What kinda sauce were you using on that pie? It looks like it's got so many hot pepper flakes in it that there's more spice than there are tomatoes.
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Jun 29, 2020 14:22
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Gwaihir posted:What kinda sauce were you using on that pie? It looks like it's got so many hot pepper flakes in it that there's more spice than there are tomatoes. That's mostly minced garlic. make hot - EVOO, then add: garlic, Italian-y herbs, pepperflakes add 14.5oz can of tomatoes of your choice. (I used fake Italian crushed san marzanos, i almost went with fire roasted) add black pepper reduce while the dough is bench proofing til its thick and chunky.
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Jun 29, 2020 16:36
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I was super stoked to use real Wisconsin Brick Cheese to make a deep dish pie but I do not like it one bit. Firstly, it's fairly pungent. Secondly, it leaves pools of grease where a mixture of mozz and jack doesn't. Thirdly, it gave me the worst diarrhea. Anyway now I have like four pounds of this dang cheese.
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Jun 29, 2020 21:10
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ogopogo posted:Thank you! Woof! Nice That's a gott dang crispy cheese meat loaf and a half. Noice.
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Jun 29, 2020 23:04
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poo poo POST MALONE posted:I was super stoked to use real Wisconsin Brick Cheese to make a deep dish pie but I do not like it one bit. Firstly, it's fairly pungent. Secondly, it leaves pools of grease where a mixture of mozz and jack doesn't. Thirdly, it gave me the worst diarrhea. Send it to me.
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Jun 30, 2020 01:13
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If you pay for shipping I will send you some cheese. e: actually there's no way this works. It came to me in a cooler with ice bags.
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Jun 30, 2020 01:53
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I tried the 24 hour dough from Ken Forkish's Elements of Pizza and was super happy with how it turned out!
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Jun 30, 2020 17:06
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Oh good I knew there had to be a GWS pizza thread. Here. Cross posted from the mil hist thread because I knew some of the nerds over there would like it. I don’t even know where this should go but I figure people here might enjoy it. M A while back a friend gave me an E German cookbook from 1985. It’s that state printing company poo poo paper and cardboard hard cover that ends up weighing like a third of what the book should. Any of you who have any old East German books will know what I mean Anyways they have a mix of German recipes and fancy international poo poo that you can totally cook with the stuff you can buy in Dresden or Brandenburg in 1985, we promise. They up sell traditional dishes from fellow Warsaw Pact countries of course but you’ll find French and Italian etc too This, meine Damien und Heeren (lets be honest just Damen because the cook book was of course published by the Verlag für die Frau) is what an East German “totally authentic” Italian Neapolitan pizza looks like.  Why yes that’s a pie tin just like they use in Italy why do you ask? That’s salami. The recipe specifies that you can use either tomatoes or ketchup. Don’t forget the margarine in the pizza crust or to spread anchovie paste on it. 
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Jun 30, 2020 20:27
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And just so you know I know what a pizza is here is a pic of a home made pizza from a while ago using my sourdough starter to get the dough.  Crust needed a bit more time to crisp and was only white flour instead of a bit of wheat but was good. Subsequent un-photographed pizzas were better. No ketchup or margarine or pie tins were used.
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Jun 30, 2020 20:30
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Cyrano4747 posted:Oh good I knew there had to be a GWS pizza thread. Oh my goddd that first picture lmao.
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Jul 1, 2020 00:36
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Cyrano4747 posted:Oh good I knew there had to be a GWS pizza thread. You son of a bitch, you're into homemade pizza too? Sounds like maybe homemade bread making too? Are there any hobbies we don't share? What's next? Scotch? Guitars? ... I swear to god if you start posting in the scale modeling thread, I'm gonna be really weirded out, man. (Hilariously, I thought this was the milsurp thread. Ah well, it works here too.) Chuck_D fucked around with this message at 02:45 on Jul 1, 2020 |
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Jul 1, 2020 02:43
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my wife wanted me to try making a pizza with AP flour because bread had been hurting her stomach and we were wondering if maybe she was developing some adverse effects from gluten and thought it might be lower in the AP flour the results were...not what I expected I mean i expected it to be different but it was like really not good imo, it was still edible because the sauce and cheese were good, but the effect I didn't expect was that it didn't brown at all? it like was pretty much completely blonde/white still even after 3 minutes of parbaking at 550 and 3 minutes of broiling with topppings on, and like it just tasted sort of...I dunno, almost like a cracker on the bottom instead of bread was weird, might have to do it again because she said it didn't hurt her stomach as much, but def would not recommend just posting because I think I asked a few pages back what would be different if I used it and now I have my answer
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Jul 1, 2020 04:08
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Gewehr 43 posted:You son of a bitch, you're into homemade pizza too? Sounds like maybe homemade bread making too? Are there any hobbies we don't share? What's next? Scotch? Guitars? ... I swear to god if you start posting in the scale modeling thread, I'm gonna be really weirded out, man. Hah. Scotch (and bourbon) yes, bread (sourdough in particular) yes, guitars no. You can keep those.
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Jul 1, 2020 04:30
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Hey Cyrano, remember when I PM'd you about how we seem to keep winding up in the same threads? You did it again!Cyrano4747 posted:Oh good I knew there had to be a GWS pizza thread. Yeah that's pretty nasty but they get a pass thanks to Flammkuchen.
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Jul 1, 2020 05:01
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