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Ok, been going pizza crazy the past month or so. My wife got me a pizza steel and peel for my b-day to support my habits. I've been getting a ton better with my dough manipulation (partly because the recipe I was using at first made a really wet and hard to work with dough) and testing out different sauce recipes, ingredients, and dough types. This is the master dough recipe from The Pizza Bible with 100% All-Trumps flour, fridged for 48 hours. Basic tomato sauce of a can of San Marzanos lightly pulsed with garlic, olive oil, oregano, and chili flakes. I'm not sure if I liked it any more than my cooked down New York style sauce I've made previously. Trader Joes block mozzarella (quite good for pizza). Ezzo's pepperoni. The pepperoni shrunk and moved on me, messing up the distribution attractiveness. Finished with a little pecorino romano. The bones of the crust were drat good, but the body crust was a little chewy on me. I fear I may have overworked it before the fridge time, or my bake was a little under. I'm going to be trying some other dough recipes soon to see which works best.
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Jun 7, 2017 22:58
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| # ¿ Apr 25, 2024 20:43 |
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I use a pretty basic folding handle alum peel and.... Parchment paper. I remove the paper after a few minutes. Works incredibly well. Don't care if it's cheating.
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Jun 9, 2017 20:05
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Parchment paper is seriously amazing and doesn't impact the crust, especially when you remove it after it sets up after a minute or two. I use a pizza steel and my bottom crusts are insane, even using parchment paper to ensure a good launch.
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Jun 28, 2017 22:29
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I hate the pizza steel dough recipe. Way too wet. Use the Pizza Bible base recipe, it's far better IMO.
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Dec 5, 2017 21:52
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Doom Rooster posted:Great looking pie. Was planning on having India food for dinner. Not anymore. Pizza it is! I could never form the dough well at all. As soon as I went to the Bible recipe I was making pizzeria-quality pies, at least in appearance.
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Dec 5, 2017 23:51
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those slices tho. drat.
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Jan 13, 2018 19:24
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Just bought a house, and my and my wife want an outdoor patio pizza oven stat. Any suggestion? I'd prefer it not be smokey/sooty after the first 2, which I felt was a real problem from my friends Uuni oven. Maybe he was using it poorly?
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May 4, 2018 18:41
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https://www.stadlermade.com/products/outdoor-oven/ I was looking at that one which is like $650 shipped...
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May 4, 2018 20:09
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You think the Uuni is good, though? Maybe it was just user error on my friends part. I didn't really watch them cook anything. Also their dough recipe isn't really.. good... at all. also found this: https://www.roccbox.com/us/product/ ShaneB fucked around with this message at 23:12 on May 4, 2018 |
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May 4, 2018 23:07
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Doom Rooster posted:The Roccbox LOOKS good, but I have never used it. I'd bet money that the floor needs significant reheat time between pizzas though. No I mean my friends recipe is bad. Thanks for instructions though!
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May 5, 2018 02:00
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ogopogo posted:Yup! Been an amazing oven, and I've been happy as hell with it. But my pop-up pizza business is growing faster than expected so I'm looking into a full dome oven on a trailer so I can start pumping out 50 pizzas an hour if needed :P Whoa.
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May 21, 2018 21:53
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Submarine Sandpaper posted:
Remove parchment at like 2-3 minutes, it works perfecto.
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Jun 20, 2018 19:47
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Anyone have a suggestion for high gluten flour I don't necessarily have to get in 50lb bags? I had a source for All Trump's in 50# but can't find it where I now live. I got a bag of Kyrol at the Costco business center, but so far I don't like it as much as all trumps. We will see after this next batch of pizzas. I'd just get all trumps shipped but $$$$$$$ This is for New York style in a 500F oven on a steel.
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Jul 19, 2018 20:42
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kirtar posted:I think King Arthur Sir Lancelot is around the same protein percent range as All Trumps Yeah, but do you like it? 
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Jul 19, 2018 21:06
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ogopogo posted:Belgian endive, goat cheese, salami, pesto, mozz, pecorino, Di Napoli tomatoes, basil, olive oil, sourdough Hachi machi. What bake method are you using? What dough? Stuff like this needs to be my next steps, as my New York style in my oven is on lockdown.
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Oct 26, 2018 19:34
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ogopogo posted:This is a neapolitan style sourdough pizza, 63% hydration using Caputo 00 blue bag flour. Instead of yeast I use my starter, which constitutes about 20% of the final dough. I cook them in my wood fired Pizza Party oven, around 850-900F for 90-120 seconds Oh yeah you're THAT GUY 
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Oct 26, 2018 22:40
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Mikey Purp posted:No, "that guy" who has a dope af pizza oven trailer and a pop-up pizzeria business. Yes that guy. Only respect was meant.
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Oct 27, 2018 02:32
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The pizza Bible recipe is far better than kenjis for new York style. https://www.epicurious.com/recipes/food/views/master-dough-with-starter-51255340
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Oct 27, 2018 21:45
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Submarine Sandpaper posted:Father is looking for a pizza oven, but not as much as the pizza party. Anyone have experience with the uno, roccbox, or pizzacraft? The uuni kinda sucks, imo. I think one can, eventually, make good pizza in it but I wouldn't buy one after borrowing it.
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Nov 25, 2018 18:07
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A Sometimes Food posted:No pics cause I forgot but I put capers on a pizza and am now annoyed I never thought of it before. Capers, the gross booger version of anchovy.
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Jan 10, 2019 19:41
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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.
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Mar 9, 2019 00:28
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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. I make a poolish in a cereal bowl. You don't need anything fancy.
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Mar 9, 2019 00:46
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I use a grill stone
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Mar 23, 2019 23:04
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Made some decent new yorkers last night. 2 of the 4 I made:  The trader joes antipasti semi-dried herbed cherry tomatoes in the packaging for $2 are one of my new favorite toppings. The pepperoni was drat good and cupped nicely, but I have no idea what it is. I've taken to just asking pizza places that have good pepperoni for a small container of their stuff when I see it, and they are almost always willing to give me some (then I throw bucks into the tip jar, of course).
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Aug 1, 2019 14:10
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nwin posted:Do you notice a difference and is it worth it? I get the high protein stuff in bulk at the Costco business center. Works nicely for sourdough bread and NY pizza.
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Aug 15, 2019 18:43
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GramCracker posted:Awesome, thank you. Would you say 1/4 of an inch thickness is appropriate? I still don't think any sauce compares to the easy/great serious eats New York sauce.
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Aug 17, 2019 21:46
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nwin posted:Running low on yeast so I need your favorite pizza recipe that uses a sourdough starter instead of yeast-go! holy crap just came in here to ask the same question starter rules, instant yeast drools
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Mar 25, 2020 16:43
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nwin posted:The only good thing is I still have a case of Jersey fresh tomatoes I got last month, plus about 10 pounds of flour left. Cheese could be an issue-running low on polly-o I couldn't find mozzarella anywhere last time I ventured to the store. I did discover Murray's ricotta is friggen' incredible, however.
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Mar 25, 2020 18:24
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VERTiG0 posted:Made a batch of dough on Saturday that I've got in my fridge still, in a steel bowl covered with saran wrap. I need to freeze it or use it. What could I do with it besides pizzas that you'd recommend? My wife and I are totally pizza'd out after this past week (heresey, I know). ive lightly oiled a plastic round container and tossed skins in there then into the freezer. works well.
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Mar 25, 2020 21:58
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slave to my cravings posted:You could try focaccia but that’s sort of in the same family. Might be best just to freeze and save it for later. Just let it thaw for a 10-12 hours in fridge before you use it. Might need to take it out and let it thaw for 30-60 min at room temp too depending on your fridge temp. I let all my dough warm up to about 70F before I start working with it. Fridge temp is way too inelastic, I feel. Anyone have other opinions?
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Mar 25, 2020 22:10
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slave to my cravings posted:I’ve had the opposite problem where if I let it get too warm it starts to tear, lol. There is probably a bit of a balance but I’m not sure where it is. After moving to a Gemignani New York dough recipe everything got way better w/r/t tearing. It's very strong dough.
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Mar 25, 2020 22:38
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My baking steel keeps getting surface rust on it... even after scrubbing it off and re-oiling it's coming back. Kinda frustrating.
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Apr 16, 2020 20:35
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Heners_UK posted:By any chance are you baking bread and leaving the water tray in during oven cool down? Nope! I have been using it a bit more in the oven as a heat spreader/shield for the above rack, which has a cast iron dutch oven for sourdough baking. That's it. No steamy stuff.
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Apr 16, 2020 20:59
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Splinter posted:I've been debating pulling the trigger on an Ooni myself. The Koda looks like an easy to use winner, but any thoughts on their other models that can use wood/charcoal (and also gas via add-on)? The wood pellet one is way too fussy and a pain imo. I want this gas one tho. How well does it do for New York style where I don't really want 900F?
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Apr 24, 2020 19:07
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OK, yall, time to get an outdoor pizza oven for the new year. I am eyeballing the Ooni Koda 12 or 16, or the Roccbox. I primarily want the ease of use of propane as fuel and consistent heat. I have read that the Koda are fairly light and don't have the thermal mass of the Roccbox, but if anyone has direct experience with either let me know. Thank ya!
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Mar 9, 2021 20:49
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I got my Ooni Koda 16 propane oven finally!! First impressions: It's loving huge. It's also loving hot. I have been doing solely New York style pizza over the past few years in my traditional oven at 500F. The heat of the Ooni, even on the lowest settings, is challenging to handle as it gets the crust very dark, and if you over-top the pizza you will end up with an uncooked middle. This isn't drastically different than my oven experiences, but it feels more pronounced due to the crust getting so dark so quickly. The crust rise and texture was really great, and after a few 8" test pizzas I felt like I was getting the hang of it. You definitely have to rotate the pizza a LOT. I just pulled it and spun it like 45 degrees over and over to get the most even bake. That's kind of annoying, but it cooks so fast it doesn't feel like an ordeal. I also loved the way the top bakes really well, too. Pepperoni were crispy on the edges and curled up nicely, all that good stuff, without having to do any annoying broiler methods. I think that with the right dough stretch and topping amounts, it's going to be good for New York style, but I'm guessing an oven like that is even better for Neapolitan style, right?
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Jun 7, 2021 18:47
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chia posted:Simple is good Can I get your dough recipe on this? Looks perfecto.
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Jun 7, 2021 18:57
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chia posted:<dough recipe> Where do you get fresh yeast? Is that like sourdough starter, or is it a specific product you can get at the grocery? Thanks!
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Jun 8, 2021 18:05
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mediaphage posted:not op, but it's less common in north america, though you can often find it at specialty shops. you can also just breed a little instant yeast in a bowl of warm water and sugar or something. I've used instant dried yeast for all the pizza I've made so far, but I'm interested in alternatives!
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Jun 8, 2021 18:35
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| # ¿ Apr 25, 2024 20:43 |
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So, for this recipe that was posted: 00 Flour 475 g Water 310 g Salt 14 g Fresh Yeast 5 g What amounts of instant or active dry would I use, do you think?
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Jun 8, 2021 19:28
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