The Home-made Pizza thread

[Woodsy]

I'll send you some dough from the tristate

[Phall]

You’ll love it. As a good backup, Whole Foods type 00 premade dough is quite good if you are in a pinch!


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[BobMc]

I have 4.4 pounds of Antimo Caputo 00 flour and some semolina. Been stocked up on yeast for a bit, salt and hydration and I should be good. We’ve got a Kitchen Aide with a dough hook, I’ll probably lazy it out and use that.

Looking forward to this.

[MakersTeleMark]

I have 4.4 pounds of Antimo Caputo 00 flour and some semolina. Been stocked up on yeast for a bit, salt and hydration and I should be good. We’ve got a Kitchen Aide with a dough hook, I’ll probably lazy it out and use that.

Looking forward to this.

Pics or it didn't happen.

[BobMc]

Pics or it didn't happen.

[tgapp]

FKNA man that looks LEGIT!!

How'd it turn out??

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[BobMc]

I bought a tube of dough last night for the maiden voyage, didn’t let it get to room temp and ended up with a raw/burned mess.

While that was happening I was simultaneously making some dough using the Ooni recipe. 00 flour, water, salt, and yeast. Did the 10 minute mixer method, let it set on my stovetop while I baked some other shit for 2 hours.

Cut it out into 5 portions and put it in the fridge in individual tupperware containers. Took them out of the fridge before skiing and let them set on the countertop at room temp all day while skiing.

The first two pizzas I made and kinda man handled, my wife made the last three and handled the dough a lot more gently. Take that as you will but her pizzas turned out a lot better. Knuckles rather than fingers, gently work the dough and it’ll stretch back less.

I need to figure out the temp to cook certain pizzas, tried a broccoli and sausage and put the broccoli on fire, heh. The last few pies I was figuring out how to use the peel to scoop them up and turn, they’ll burn pretty quickly.

[old goat]

Couldn't figure why my pizzas were always oval. I make them on a 12" granite tile counter top and use the tiles to get 12 inch pizzas. I finally figured out that my wife cut the two center tiles on the center leg of the c shaped counter to make the corners come out right. She did a great job for me not to notice for 20 years.

Now the pizzas come out oval because they stick to the peel going in. Gotta work on that.

[Ottime]

Have not bothered with this whole thread but if you are having issues with transferring from peel you can always get a stone and remove it from the oven and drop dough directly on hot stone and build your pizza there. Put back in oven and cook.

This method works great for thin crust style pizza. Over stretch your dough and drop on hot stone. Turn edges under dough to fit on stone and pinch edge for crust. Spoon and spread sauce.

Also, I never pre cook my sauce. It will cook in the oven. Saves time and comes out great. Paste, r.w. Vinegar, oregano, minced onion and garlic, s&p and water to thin.

Some like to add a sugar to their sauce to get the sweet/sour when blended with dough. I prefer the straight acid.

Most come out perfectly round once you get the dough drop down.

And man, y’all are willing to put a lot of effort into your doughs. I do prefer a slow cook room all day rise, but some of the shit I’ve read, I don’t have that kind of time. Flour, yeast, some sour starter to kick it, water, salt and just a touch evoo. Let it sit, cut it up and roll it out. Extra will last in the refer for 10 days wrapped up. Even works to get a bit more sour. I like my dough kind of on the wet side cause you can always dry it out with a pinch of flour.

[BobMc]

Found some Cento Anna Napoletana Tipo "00" flour on Amazon for $17 for 11 pounds, hoping it works as well as the Caputo flour. Grabbed a package of Nduja as well, never heard of it before this pizza thing, pretty sure my oldest son will like it.

Sent a note to Ooni today recommending they put a locking system on the legs of the Kodas. Picked up the Ooni cover for my oven, proceeded to smash the shit out of my foot when attempting to put it on. The legs fold inward at the slightest provocation. Had the same issue when trying to set it up on my tailgate last weekend. Simple fix with a pin that would go through locking the legs.

[MTT]

Tailgating with a pizza oven could become a thing.

[Chaco]

I purchased it piece meal, but have that Serious Eats kit. I think when I got it the top steel was made by Baking Steel as part of a joint project between the two companies. Using lump charcoal and some wood chunks, it can reliably hit a dome temp in the 900's. The top steel really helps keep the dome heat closer to the pie; without it (just the Kettle Pizza insert) I'd have to dome the pizza at the end to keep the bottom from burning. The company's great to work with, too. I had a stone that arrived with a notch in it that split and they quickly replaced it no questions asked. Great kit, especially if you already have a kettle and it's easy to switch it back to a grill. We use it at least once every two weeks.

[Boissal]

Now the pizzas come out oval because they stick to the peel going in. Gotta work on that.

Wooden peel?
One of my worst ever pizza fails was while transfering a fully-built beauty of pie onto the cast iron using a sticky wooden peel. The pie was sliding around nicely at first but I made the mistake of adding fresh tomatoes and I think the moisture made the dough stick to the wood. I tried shaking it loose from the peel, half the pie made it on the iron, the other half folded over. Accidental calzone.
I sanded the peel with 220 grit sandpaper and never had the problem again. I think treating the wood with some food-safe oil would help too.

[radam]

One last-ditch effort trick if you've got a pizza that sticks to a peel (wooden or otherwise). Lift up the edge of the dough somewhere that isn't stuck (or isn't stuck as bad as the rest) and blow under it. If you've got good lung capacity or want to bust out the spray nozzle on an air compressor you can get some hovercraft / air hockey table action going on that might be enough to get the thing to slide off.

[Supermoon]

Made this recipe last night. Not a huge fan of French Bread pizza in general, but this was the best I've had. The garlic butter underneath everything makes it.

[Timberridge]

Just put some semolina flour on the peel before slapping the dough on there. It acts like tiny ball bearings and the whole dough slides right off. You can use corn meal as well.

Unless your dough is too wet. Then you have a recipe issue.

[Cruiser]

One last-ditch effort trick if you've got a pizza that sticks to a peel (wooden or otherwise). Lift up the edge of the dough somewhere that isn't stuck (or isn't stuck as bad as the rest) and blow under it. If you've got good lung capacity or want to bust out the spray nozzle on an air compressor you can get some hovercraft / air hockey table action going on that might be enough to get the thing to slide off.

This. Use this technique on every pie.

[XXX-er]

Couldn't figure why my pizzas were always oval. I make them on a 12" granite tile counter top and use the tiles to get 12 inch pizzas. I finally figured out that my wife cut the two center tiles on the center leg of the c shaped counter to make the corners come out right. She did a great job for me not to notice for 20 years.

Now the pizzas come out oval because they stick to the peel going in. Gotta work on that.

and you were a surgeon, hopefully not an orthepedic surgeon where having both legs the same length is desirable

[old goat]

The main problem I have with my pizzas sticking to the peel is I put too much stuff on them. I'm new to this. (Metal peel, lots of cornmeal)
The other problem is lack of experience and confidence. Watching me try to slide a pizza off the peel is like watching an intern try to make an incision.

[Timberridge]

Another trick with tomato sauce that my Italian neighbor. He's a real Italian from Rome and not a Vinny from NJ.

Fresh sauces have too much water. Put it in an open bowl in the fridge for a week and let that water evaporate to concentrate the sauce. Stir occasionally during the week.

[old goat]

I delivered pizzas for an Italian from Italy. The trick I learned from him--when you run out of sauce send the delivery kid to the grocery store for Ragu.

[Boissal]

I delivered pizzas for an Italian from Italy. The trick I learned from him--when you run out of sauce send the delivery kid to the grocery store for Ragu.

I'm semi-ashamed to admit that some of the best tomato sauces I've made for pizza started with a can of tomato paste, a bit of water and balsamic vinegar, and whatever spices I had on hand.

[Ottime]

Don’t be ashamed. Except for the balsamic part perhaps. Sauce really is just tomato paste and water to thin. Seasoning and a bit of oregano. Onion and garlic are nice but not needed.

[BobMc]

Getting the hang of this.

[Phall]

Lookin good! What’s your stone temp before the first pie hits it?


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