The Home-made Pizza thread

[SB]

I was just on Amazon looking at dedicated pizza ovens.

and maybe this

https://www.amazon.com/dp/B004FQDWP0...VJCFDJ2G&psc=0

[plugboots]

Not due to this thread, but I almost built a big ole wood burning brick oven off the deck last summer just for pizza. The enterprise will not cut deep dish/stuffed pizza, BTW.

[Captain Awesome]

I did a quick check and didn't see it mentioned, but I love "American Pie" by Peter Reinhart (I'm a bit of a Reinhart fan).

https://www.amazon.com/dp/B0047DW4KA

His dough recipes are great, and I've had great luck with the grilled pizzas in particular.

[Phall]

my sauce was the best part last night, lightly seasoned crushed san marzanos were on point. couldn't keep the cheese from browning./burning. Using a stone in a 550 deg electric oven. Too hot? Crust was cooked just about perfect but cheese was a touch overdone.

Also, any tips on stretching the dough? I made it two days ago, brought it out of the fridge at 330pm, started to prep at 645, but the dough was not room temp. I think this makes a pretty big difference in getting round pies that aren't super thin in the middle and tearing? Also do you guys let your dough rise before saran wrapping and refridgerating to proof, or do you wrap to proof, fridge, room temp, then rise for 20mins?

[mtngirl79]

I like the chess to brown a little

[SB]

These seem to get high ratings, what say the collective?

https://www.amazon.com/dp/B00032ELXW...VJCFDJ2G&psc=1

I may replace my condo toaster/convection oven with this, existing one works ok but primarily it is too small to fit even a 12" pie

https://www.amazon.com/dp/B00ESAR0JW...VJCFDJ2G&psc=1

[grskier]

This thread just made me buy Antimo Caputo 00 Americano flour.

well done padawan...


The other way I've gotten decent doughs for pizza is part bread flour and part all purpose.

You need to play with some of these recipes depending on where you are and what flour's you use because they all have different hydration rates.

[Dantheman]

I should really stay out of this thread. #celiac

[SkiCougar]

Great looking pizzas all around. I hand toss mine as rolling out the dough should be avoided at all cost.

Tonight we had Mediterranean with caramelized onion, roasted red peppers, artichoke hearts and olives (only one one). The second was a half n half.





Crust could have gone a little longer in the oven.

nummy, nummy.

if you're getting papa johns instead of making your own with the same 30 minutes, you're just lazy.

[SB]

So it sounds like the way to do the dough is to mix and let rise for 2 hrs then 24 hrs in fridge?

Is it ok for the dough I do not use to stay in the fridge longer? Or should one only make as much as one would use?

When I worked in a pizza parlor as a young lad, the dough would be cut into chunks then run thru a roller machine several times to flatten. It then went into a medium or large pan with a wipe of EVOO and a flat on top to stack them on the assembly table for that evening.

[plugboots]

Serious eats has a thing about this. The fridge is so the yeast slows down and really works on the sugars. So sure, the dough can stay in there a long time. It looks cool when it’s all pushed against the Saran Wrap. Still gotta get the dough to room temp. Also the rolling machines work well, but change the texture of the dough. Most say for the worse.

[Peruvian]

When I worked in a pizza parlor as a young lad, the dough would be cut into chunks then run thru a roller machine several times to flatten. It then went into a medium or large pan with a wipe of EVOO and a flat on top to stack them on the assembly table for that evening.

Sacrilege - that place should be burned to the ground.

[Vt-Freeheel]

When I worked in a pizza parlor as a young lad, the dough would be cut into chunks then run thru a roller machine several times to flatten. It then went into a medium or large pan with a wipe of EVOO and a flat on top to stack them on the assembly table for that evening.

Sacrilege - that place should be burned to the ground.

Sounds like

[Vt-Freeheel]

[Jong Lafitte]

So it sounds like the way to do the dough is to mix and let rise for 2 hrs then 24 hrs in fridge?

Is it ok for the dough I do not use to stay in the fridge longer? Or should one only make as much as one would use?

When I worked in a pizza parlor as a young lad, the dough would be cut into chunks then run thru a roller machine several times to flatten. It then went into a medium or large pan with a wipe of EVOO and a flat on top to stack them on the assembly table for that evening.

Wife left the left over dough in the fridge for like 4 days, then eventually just froze it. She thawed it in the fridge and made a second pie and it was not really different from the first use. YMMV.

[SB]

Sounds like

Nope, locally owned and independent, George was a big Greek dood who you did not want to piss off. When he made the dough it was with one of those giant Hobart mixers with the hook that looked like it would rip yer arm out of its socket. The dough was bigger than a large laundry basket and we had to get it from the mixing bowl into a hudge plastic storage bin and drag it into the walkin.

When it was time to process the dough he would bring it out and cut off hunks while feeding it back a forth thru the roller machine which also would absolutely crush anything that that got close to it. If we did it we were supposed to weigh each hunk to get the proper size but George had done it so many times that he hardly looked at it while wielding the razor sharp blade that cut the dough like a hot knife thru butter.

As the rolled doughs came out of the crushing machine one of us would lightly grease the pans and bring it in range for George to smack it into then a flat would cover it and the next pan forming a tall stack. The rest of the afternoon the doughs would sit inside their individual cells rising a bit more and awaiting the chance to become some ones meal later that evening.

There were many other chores like going to the local butcher shop to pick up the meats or prepping the sub fixings or setting up the old film projector to watch a selection of Georges extensive collection of super 8 porn flicks one of which was a grainy sequence of Linda Lovelace and a great dane. Phun times.

[Cruiser]

Prep is done. Stone is hot. Pizza Time!

[grskier]

So it sounds like the way to do the dough is to mix and let rise for 2 hrs then 24 hrs in fridge?

Is it ok for the dough I do not use to stay in the fridge longer? Or should one only make as much as one would use?

When I worked in a pizza parlor as a young lad, the dough would be cut into chunks then run thru a roller machine several times to flatten. It then went into a medium or large pan with a wipe of EVOO and a flat on top to stack them on the assembly table for that evening.

As stated elsewhere, a day or two in the fridge after a good rise does make positive changes to the dough...

[Cruiser]

Yessir!

[Cruiser]

[Cruiser]

[SB]

pizza stoke is strong with this one

[grskier]

Nice looking pies cruiser

[Phall]

Picked up some 00 caputos flour and tried again last night. Finally figured out the whole process and got the best dough to date yet. Excited to do some more stretching and pie making, and have a steel on the way. This one comes off just a standard cheap pizza pan in a 550 oven, did not preheat the pan, as I didn't want to warp it. More to come this weekend. Same sauce as prior recipe, but upgraded to Buffalo Moz.
Need to stretch a bit more to thin out the areas nearer the crust, but exited to progress in my pizza journey.

[k2skier112]

These seem to get high ratings, what say the collective?

https://www.amazon.com/dp/B00032ELXW...VJCFDJ2G&psc=1

I may replace my condo toaster/convection oven with this, existing one works ok but primarily it is too small to fit even a 12" pie

https://www.amazon.com/dp/B00ESAR0JW...VJCFDJ2G&psc=1

I have an aluminum pie pan like that one, I love it.

I have found toaster ovens don't do well for crisping and they don't hold temps well over 400*. I use our main oven, sorta convection, it has a fan.