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I don't know a lot, but I do know that the pies I pulled out of my oven today were just as good as pizzas I get from anywhere I've ever had a slice. What I've found so far is: 1) the crust is super important to get right and 2) less is more when it comes to toppings. Today, I did a pizza dough that was raised overnight in the fridge. I found this to be a lot more workable when trying for that really thin pie, as well as having much more flavor.  4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled 1 3/4 (.44 ounce) teaspoons salt 1 teaspoon (.11 ounce) instant yeast 1/4 cup (2 ounces) olive oil (optional) 1 3/4 cups (14 ounces) water, ice cold (40°F) Semolina flour  Toss the dry in a bowl, slowly add the cold water and olive oil into the dry ingredients and mix with your fingers. Keep mixing and rotating the bowl until the dough comes away from the sides, but still sticks to the bottom. 5-7 minutes or so should do it.  It should be smooth, elastic, and sticky. Set into an oiled bowl and oil the top as well. Cover with plastic and set in the fridge to rest overnight.  Cut your dough into the sizes you want. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic. Let rest for 2 hours. Set your oven as high as it goes, and preheat for at least 45 minutes. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as tossing.  Set onto a peel dusted with semolina or regular flour and top as desired. I added sauce, pressed mozzarella, sausage, and onions on this. Slide the pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 8 minutes to bake.  This is what I got.  Crumb shot. Nice and thin.  One more. Bulgogi, onion and sriracha.
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Oct 6, 2011 03:18
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Shooting Blanks posted:I've gotten to the point where I don't even bother with trying to use flour any more to keep the pizza from sticking to the peel/prep surface/stone - I just use parchment paper instead, throw the already formed crust on it, top it, slide onto peel, and then cook. I haven't noticed any difference in quality, but holy poo poo is it easier to deal with (and it makes a lot less mess!) I've had the opposite experience. A good dusting of semolina on the peel works a lot better for me than parchment. Sjurygg posted:Bulgogi pizza It was amazing. I need to do this more often with leftover bulgogi.
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Oct 6, 2011 17:56
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Unglazed, I believe.
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Oct 7, 2011 00:31
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I love having a peel. It makes things a lot quicker, imo.
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Oct 20, 2011 01:10
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 I pizza'd again. Sausage, onion, green pepper this time.
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Oct 21, 2011 04:32
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Fluffy Bunnies posted:What kind of cheese, though? Pressed mozz pre-bake, microplaned parm post
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Oct 23, 2011 03:23
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I honestly thought the cast iron pan was still under the pizza in the thumbnailed photo.
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Oct 27, 2011 03:28
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SHAKY DEFENSE posted:What's the largest batch of dough I can make out of one package of dry yeast? And do you have any tips or tricks when it comes to portioning and freezing the dough? I ask because I love making pizzas but hate making the dough in my tiny kitchen, so making as much as I can at once would be ideal for me. If you have time, you can do a shitload of dough with a packet of yeast. I make 4-6 8-10" rounds from my recipe, and I use uhhh I think 1tsp of yeast. Also, if you make a starter with said packet of yeast and keep some going, you can pretty much have dough indefinitely as long as you keep feeding it.
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Oct 29, 2011 03:56
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pim01 posted:I've got a really stupid question on this - do I freeze the dough immediately after kneading, or after letting it rise? I sort of suspect the cold will kill off the yeast so I should store after rising but have no idea if that's actually right. Either works, really.
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Nov 21, 2011 22:49
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lifts cats over head posted:I see some dough recipes calling for warm water, and some for cold water. Does the difference lead to difference in the final dough product? Or is it just preference? Depends on what kind of dough you're making. Warm water is essential if you're doing a fairly quick rise in order to activate the yeast quickly. It really doesn't matter, I don't think if oyu're doing an overnight rise in the fridge.
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Dec 30, 2011 19:55
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JS Online sucks.
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Jan 25, 2012 18:22
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Fleetwood posted:Why does the Batali pizza dough recipe from the first page use so much more yeast than the other recipes I've seen, including the one in the OP, or the ones at Crepes of Wrath? It's because my recipe is something you let ferment overnight in the fridge. The longer you let a dough rise, the less yeast you need to do so.
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Sep 13, 2012 05:52
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Moey posted:Is that an egg? gently caress yeah, eggs on pizz own
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Dec 17, 2012 19:17
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Sacrilage posted:Less shirt; in this very specific case, I feel that you cannot adequately cook pizza with a shirt. Wow. 
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Nov 16, 2013 04:32
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Sup nerds Kenij's Detroit Style pizza
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Mar 3, 2019 18:51
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I. M. Gei posted: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. 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.
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Mar 11, 2019 21:55
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Oh hey I forgot all about this thread. Tried doing a sourdough neapolitan style for the first time, and I'm pretty happy with it. Margarita  Prime rib, caramelized onion and mushroom, and gruyere  Apple, kalamata, and half goat cheese, half triple cream  Spicy salami
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Dec 14, 2020 01:59
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Malefitz posted:Your Pizzas look great! This is the recipe I used. I like almost all of his recipes, in fact. I'm not sure there's a whole lot of difference in flavor. My starter (and these recipes) are not using super ripe sour starter. It is a fantastic crust though, and is really easy to work with and shape.
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Dec 14, 2020 14:41
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  Kenji's NY style dough w/ pepperoni, pineapple, onion, and pickled jalapeno. I need to get a peel so I can do larger pies. This is def a lot thicker than I prefer, it would be just about right w/ a 16" pizza.
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Jan 11, 2021 02:19
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| # ¿ Apr 20, 2024 03:24 |
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Gwaihir posted:If you have never smashburged on a steel, it is the most perfect possible surface for it 
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Apr 1, 2021 01:05
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