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wormil posted:I do that but add crushed garlic to the olive oil about 30 minutes before then brush the whole pizza top. I want to try it with a habenero but my family doesn't like spicy food. If you don't want to wait for the garlic to infuse, put it in the oil and pop it in the microwave for a minute.
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Oct 8, 2011 12:51
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| # ¿ Apr 20, 2024 05:50 |
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i pizza'd last week. pesto, except i was out of pine nuts and parmesan at the time, so used cashews and marmite. honestly worked super well. found a mixed bowl of corn and peas in the fridge, as well as some leftover chicken, so i tossed it on top. most of the pizzas i make are an excuse to use up leftovers.  cooked in about five and a half minutes in my oven. probably could have done it in less but i put rather too much cheese on it since i shredded too much and didn't want to bother putting what was left back in the fridge. i used a bit of a preferment in this dough but it was about 90 minutes total from making the dough to pulling it out of the oven.
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Feb 1, 2021 16:09
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Rooted Vegetable posted:This surely needs more explanation. You used marmite pesto as a pizza topping? You also used it in a sentence like it's a common occurrence in small amounts i think it offers a lot of the same flavour notes as a strong parmesan. i didn't have any pine nuts, so i used cashews. i didn't have any parmesan, so i put in a dollop of marmite to get that salty, umami flavour profile.
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Feb 3, 2021 04:33
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StarkingBarfish posted:Hey Pizza thread. I'm new to GWS so apologies in advance for low quality pics and any faux pas. well this is pretty baller. i've been eyeing the breville oven, which gets up to 400C, but i don't think it's a big enough difference over what i've got now; my home oven gets up to about 300C (though i use metal instead of a stone which changes things a bit). definitely going to keep these in mind for the eventual kitchen reno.
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Feb 4, 2021 17:45
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StarkingBarfish posted:One thing you might want to consider is that this is a ~3kW 240v oven. I'm not sure where you are but you may need to wire it into a dryer connection or similar if you're in a 110v country. yeah, i looked up their website, though i appreciate the heads up regardless. we have a few unused breakers in the panel so running another circuit wouldn't be too much trouble (especially if we had to move the stove plug anyway). mediaphage fucked around with this message at 23:11 on Feb 4, 2021 |
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Feb 4, 2021 19:47
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tbh i just use parchment. trim it to the size of your dough once its on and you don't even really need to worry about it burning. if its an issue though you can snag it out once the bottom firms up. with that said i do use cornmeal occasionally. sometimes i just rub flour into the peel. i don't bother with special flours, though, i stick to AP if i'm not milling it myself.
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Feb 4, 2021 21:44
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StarkingBarfish posted:I've been trying for so long to get good pizzas out of bad ovens that I'm really looking forward to changing up the rest of my process to see what was just down to the oven. I've plenty of AP kicking about, might try a batch with that next. i think it mostly comes down to technique (including ferm here) and dumping heat into the crust. most of the rest is audiophile cookery. poo poo POST MALONE posted:I also just use trimmed parchment paper on a baking steel and never have any issues. yes and no; it’s theoretically possible but it’s extremely unlikely to happen while covered with a pizza unless your pizza is now also above ignition temp and if so you have other issues
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Feb 4, 2021 23:11
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StarkingBarfish posted:At the risk of loving up a winning streak, I'm making a batch with 25% less salt this time. i tend to keep to around 3% salt in all my doughs. with that said i've been doing a dual-stage hydration with an overnight autolyse followed by incorporating yeast and salt water the next morning, and really enjoying the results.
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Feb 7, 2021 15:38
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Rocko Bonaparte posted:
yeah seconding pan type but also depending on how much work you want to do you may wish to only do one or the other before doing both additionally do you have a thermometer in the oven to see if that’s accurate? my thermometer actually errors out when i blast my oven and it goes up to 575 so who knows how hot it actually gets
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Feb 7, 2021 19:20
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Aruan posted:the other thing ive experienced with deep dish pizzas is letting it sit for 5 minutes after pulling it out, it lets the interior finish cooking from carryover heat. good move. tbh i don’t like to eat almost any pizza - maybe some small neapolitans - directly from the oven anyway.
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Feb 8, 2021 18:04
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ogopogo posted:We put up a two pizza and wings combo for the Big Game, one we pulled from a past pizza for Tampa Bay and the other our chef worked on over the last week or two to put together. The wings were done by a friend of ours who runs a Jamaican patty shop, so he did a little Jamaican jerk and smoke job on a big ol' pile of meaty wings for us. get inside me they look great!
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Feb 8, 2021 20:11
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 fridge leftovers khachapuri (georgian cheese bread). leftover pesto, bottom of a jar of ajvar, some discount cheese curds i had in the freezer, an egg, some za’atar.
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Feb 11, 2021 18:50
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there’s way too much worship of the perfect with online food culture these days and tbh i find it frustrating. cooking a pizza at 550 isn’t sad (i’m aware this was likely said in jest) especially if you have stone, steel, or aluminum to help out. you really don’t need 00 flour, either; as long as you have good, strong flour and reasonable technique, you’ll make good pizza.
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Feb 11, 2021 19:22
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StarkingBarfish posted:Seconded- although I'd say the heat does make the difference between a great home-style pizza and a great restaurant-style one. I was using AP on and off in between batches of 00 when I could get it and had a colder oven, and didn't notice much of a difference. The heat really changed things for me but that has more to do with what you're trying to achieve. Canotto style crusts might be possible at lower temps with some messing around like adding the ingredients after an initial bake, but it never really worked for me. imo the only real difference it makes is when you’re going for neapolitans. otherwise the difference between a pizza at 90 seconds and a pizza at 3-5 minutes is negligible.
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Feb 17, 2021 13:20
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ogopogo posted:Beautiful pizza, definitely love the Indian food style! killer. this might be my perfect pizza. i love caramelized onions on a pizza. sometimes i'll caramelize them with a small amount of baking soda - the internet enjoys doing this as a matter of course; i never do it for normal caramelized onions because it negatively impacts the texture. it basically turns them really soft and mushy. for pizza though it's tight because you can basically spread it on dough in place of a sauce. onion + cheese + thyme and other herbs.
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Mar 1, 2021 17:56
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ogopogo posted:Yeah, keeping it simple and just doing a proper low 'n slow cook of the onions in butter and salt has always worked best. No need to mess with what works! aw yea i love some dollops of cotta for the dairy
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Mar 1, 2021 18:40
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BraveUlysses posted:you can still do a good pizza with 5 days of cold ferment its true but the longer you go the less structure you get and sometimes you just end up with something thats mostly goo ofc the line between focaccia and pizza crust is thin and meandering
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Mar 4, 2021 19:44
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StarkingBarfish posted:This is why I went focaccia, yeah. I'm still having trouble with pies not wanting to leave the peel with some batches, and the older the dough is the more trouble I have. I suspect it's because I'm hand-kneading still while waiting on a mixer and having trouble with consistency between batches due to laziness/technique. With focaccia I'm just dumping the pile of goo into an oiled tray which is a lot more forgiving than trying to get it pizza shaped and off a peel. i’m not sure about that; if it sits in the fridge for more than a day your gluten will be sufficiently developed. fwiw you can always just put parchment on your peel. it works great and there’s little real cooking difference
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Mar 5, 2021 14:10
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StarkingBarfish posted:It's on my list of things to try after you mentioned it previously: I'm waiting to do two pies in rapid succession with/without. What I found was that my last batch were incredibly sticky, almost 'sweaty' dough, in that once flattened it had a sheen to it that really liked sticking to the peel, particularly for the later ones that spent more time in the fridge. yeah i tend to stick to 3% you can resurrect some super sticko doughs by working in a little fresh flour and letting it rise a little bit again since you do have a fancy high temp oven if you end up using parchment i would be sure to trim it to the edge of the dough to avoid it catching
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Mar 5, 2021 15:21
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FFT posted:Apparently it's "Employee Appreciation Day" today, so we had a pizza party/contest with prizes for "best" and "worst" is that a bagel bite pizza did you make the bagel bites too or
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Mar 6, 2021 01:01
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I. M. Gei posted:is there a way to get Pendleton Flour Mills/Grain Craft Power Flour in Texas that isn’t either out of stock or prohibitively loving expensive? what about it makes you want it? there’s probably a locally stocked alternative
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Mar 7, 2021 23:01
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I. M. Gei posted:I kinda wanted to try something new that's totally cool but if that's the case tbh i'd look for something like maybe a local mill that mills it for freshness. they'll know what percentage of protein their offerings are, you'll support a local establishment and won't waste money getting flour shipped
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Mar 8, 2021 02:35
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Malefitz posted:
swanko! little jelly
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Mar 9, 2021 20:26
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hell yes
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Mar 25, 2021 16:45
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ogopogo posted:Cheers dude! We've been working hard to dial in our consistency and bake, really loving the results so far. would, both do you guys toss?
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Mar 29, 2021 14:56
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ogopogo posted:Depends on if you buy me a cocktail or not!  that's cool, i've gotten reasonably good at shaping for someone that only makes home levels of pizza, lol, but haven't really tried tossing before, so i wondered.
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Mar 29, 2021 18:36
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PokeJoe posted:I cold ferment 100% of my dough. I mix up a batch of dough in my stand mixer, weight it out into portions, and toss them in the fridge immediately without letting it rise. I put a healthy amount of olive oil in the containers to keep it from drying out as it rises. It tastes best after about 2 or 3 days but I use it for up to a week or so. Towards the end the structure breaks down and it becomes more difficult to stretch, but it still works and tastes pretty good. pretty much this and generally use less yeast i don’t get how oil in a sealed container does anything about keeping a dough from “drying out”, though
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Apr 1, 2021 09:22
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PokeJoe posted:Because sometimes they rise enough that the pressure inside pops the lid off put them in a larger container then? ¯\_(ツ)_/¯
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Apr 1, 2021 20:30
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Rocko Bonaparte posted:I had a bad surprise trying to integrate some olive oil into cold fermented dough. In the past when I've had to do add fat after kneading, I've just done a little more kneading in the mixer with the fat. Heck, I have seen some enriched bread recipes where they prefer it added after-the-fact. They believe the fat impedes activating the gluten and want the dough kneaded separately first. interesting, i've never added oil into a long ferment dough like that but i imagine (as you've probably figured out) that it would be best to do it with a room temp or warm dough and fold it in over the course of an hour. in what way did you find the saltier pizza no good? 3% is sort of my go-to for most bread stuff but it is on the higher end of some preferences.
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Apr 5, 2021 04:32
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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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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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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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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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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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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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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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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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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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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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| # ¿ Apr 20, 2024 05:50 |
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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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