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  1. #1426
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    Sep 2008
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    The Home-made Pizza thread

    Quote Originally Posted by Pinned View Post
    How hot does the Big Green Egg get? I thought it was mainly intended for sub-500F cooking. A quick search online says it gets hotter, but it doesn't look like it gets up to the sort of temps you want for Neapolitan style pizzas (900F+). I'd do some sort of NY style pizza that works well at the 500F range.

    This guide is incredibly thorough, and very good, for NY style pizza: https://www.richardeaglespoon.com/articles/how-to-pizza
    The egg’s thermometer goes to 750 and the temp can easily go beyond that, but probably not to 900. I should have clarified that NY style is the goal. I’ll check out the article. Thanks!

    Edit: just checked out the article. Looks like that’s the source!

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    Last edited by jerlane; 05-17-2022 at 06:12 AM.

  2. #1427
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    Sep 2008
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    Quote Originally Posted by Powder Ho View Post
    Baking Steel 72 hour dough recipe has been my go to the last year or so after 20 years of trying different recipes.
    It's super consistent and almost fool proof.
    Any tips for using the steel? How long to preheat? Any links for 72 hour dough recipe?


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  3. #1428
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    Nov 2005
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    Pagosa Springs CO
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    995
    Quote Originally Posted by jerlane View Post
    Any tips for using the steel? How long to preheat? Any links for 72 hour dough recipe?


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    I use a Lodge cast iron pizza pan. Bake at 550 for 16-17 mins with the last 2 mins with the broiler on..
    I don't preheat the pan.
    http://bakingsteel.com
    Last edited by Powder Ho; 05-17-2022 at 08:42 AM.

  4. #1429
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    Sep 2006
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    Fraggle Rock, CO
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    7,767
    Jerlane, if you don't already have a non contact infrared thermometer then order one up now. Otherwise you'll have to continue to guess what temp your stone/steel is at. I'm sure I could make pizzas without mine but the results surely wouldn't be as consistent.
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  5. #1430
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    Jan 2006
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    Carbondale
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    12,480
    Quote Originally Posted by jerlane View Post
    Hey pizza aficionados. I feel like I need (knead) to go back to the basics and start my pizza process all over again. I cook mine on a Big Green Egg and have used lots of different doughs and have made my own which have been OK, but never amazing.

    I would like to start over with recommendations on good dough recipe/technique, a good sauce recipe, and recommendations on ideal temp. I've got 00 flour, not sure about the best yeast. I also have some Marzano tomatoes, but don't have a good recipe for sauce. I also just got a steel to cook on instead of a stone after seeing a lot of you using them here.

    Can you get me pointed in the right direction? Thanks in advance!
    Start with a poolish at 100% hydration and go from there. It's how I get the most consistent good dough and it tastes darn close to my sourdough.
    www.dpsskis.com
    www.point6.com
    formerly an ambassador for a few others, but the ski industry is... interesting.
    Fukt: a very small amount of snow.

  6. #1431
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    Sep 2008
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    Quote Originally Posted by Powder Ho View Post
    I use a Lodge cast iron pizza pan. Bake at 550 for 16-17 mins with the last 2 mins with the broiler on..
    I don't preheat the pan.
    http://bakingsteel.com
    Thanks, I’ve got one already. Is 550 a good target?


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  7. #1432
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    Sep 2008
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    Quote Originally Posted by grskier View Post
    Start with a poolish at 100% hydration and go from there. It's how I get the most consistent good dough and it tastes darn close to my sourdough.
    Never heard of poolish, had to google that. I’ll check it out. Sounds sticky!


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  8. #1433
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    Nov 2005
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    Pagosa Springs CO
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    Quote Originally Posted by jerlane View Post
    Thanks, I’ve got one already. Is 550 a good target?


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    I use the smaller of our two oven spaces and 550 is as high as it goes.

  9. #1434
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    Nov 2008
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    between campus and church
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    The Home-made Pizza thread

    The last slice of red pepper, white onion, and leftover grilled sausage from the other night. All drizzled with balsamic glaze.

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  10. #1435
    Join Date
    Feb 2008
    Location
    Seattle
    Posts
    609
    I want to thank whoever it was that mentioned the Caputo Fioreglut pizza flour. Half of a 1000g package is perfect to make 3 pizzas, which is enough for dinner and leftovers for my family of 5. It's not quite as good as my homemade sourdough crust but it's close enough that I won't bother to make 2 different kinds of dough anymore. We now have Amazon shipping it to us once every couple of months with subscribe and save.

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  11. #1436
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    Click image for larger version. 

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  12. #1437
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    Jan 2008
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    truckee
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    Wow, a pizza too big to fit in a picture! (It does look good.)

  13. #1438
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    Sep 2006
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    Fraggle Rock, CO
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    Too hot in the hot tub
    Click image for larger version. 

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    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  14. #1439
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    Mar 2009
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    one of those gaper mountain towns
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    ^had a little of that going on last night when I decided to give wood another whirl.

    No pics, but I smoked a couple of pork shoulders on Memorial day, and had a bunch left over, so bbq sauce base, pulled pork and shredded pepper-jack.

    So good, but the gas burner produces more consistent results. I used a different bowl/wrap config while proofing the dough which had some unintended negative consequences (dough too dry), so really hard to stretch without tearing, but in a desperation move resorted to the rolling pin which saved the day.

    Wood got the oven up to 1k pretty easily, but the few pieces I added just before launch hadn’t fully ignited, and the pie absorbed a fair amount of that acrid smoke. Waited until everything fully ignited for pie#2, and got a much better result.


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  15. #1440
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    Jun 2020
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    Quote Originally Posted by bendtheski View Post
    …when I decided to give wood another whirl.
    Don’t see what that has to do with making pizza. Or maybe I’m doing it wrong?

  16. #1441
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    Mar 2009
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    one of those gaper mountain towns
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    Quote Originally Posted by J. Barron DeJong View Post
    Don’t see what that has to do with making pizza. Or maybe I’m doing it wrong?
    It’s a multi-fuel oven. Been using the gas burner for months because it’s easier to control/more consistent results.


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  17. #1442
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    Sep 2006
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    I think he's referring to your "special sauce"
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  18. #1443
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    Quote Originally Posted by Cruiser View Post
    I think he's referring to your "special sauce"
    Not my problem if people have such rigid guidelines for what constitutes “pizza”. At least it’s not fucking deep-dish Italian casserole.


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  19. #1444
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    Mar 2017
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    Seattle
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    I think it was a woody joke

    got myself an ooni with the memorial day sale so there will be some more efforts from me and probably other pizza jongs here soon

  20. #1445
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    Mar 2009
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    one of those gaper mountain towns
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    Quote Originally Posted by caulfield View Post
    I think it was a woody joke

    got myself an ooni with the memorial day sale so there will be some more efforts from me and probably other pizza jongs here soon
    Oh Jesus, went right over my head! Congrats on the oven purchase, welcome to your new hobby!

    Fighting the urge to make “fucking deep-dish Italian casserole” its own thread. Deep-dish fans can get pretty defensive when their preferred style of pizza is criticized IME. We won’t even talk about that Italian doughnut Bleau-Jo’s calls pizza.


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  21. #1446
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    truckee
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    People who feel the need to criticize other people's taste in food suffer from deep seated feelings of inadequacy.
    Unless we're talking about olives.

  22. #1447
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    Quote Originally Posted by caulfield View Post
    I think it was a woody joke

    got myself an ooni with the memorial day sale so there will be some more efforts from me and probably other pizza jongs here soon
    Yeah, was definitely a stretch but decided to give it a shot anyway…

  23. #1448
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    Mar 2009
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    one of those gaper mountain towns
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    Sometimes when I have morning wood, the wife gets the wooden spoon…


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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

  24. #1449
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    Feb 2013
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    2,625
    We got a pizza stone finally and tonight was a random hodgepodge of bacon, morels, onions and pesto. After a mess of getting the dough onto the stone I made a pizza peel that helped out a bunch.

  25. #1450
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    Mar 2009
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    The Home-made Pizza thread

    ^that’s a nice looking peel, well done!

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    More leftover smokey pulled pork, Sweet Baby Ray’s sweet and spicy, shredded Mexican cheese blend, and pepperoni/mushroom/provolone/tomato sauce.

    Pork on top of cheese got a little extra char without burning, giving an amazing bacon-like texture. The pepperoni crisped up just the way we like (complete with micro-grease-pools in roni-cups).

    Butters approves.

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    Quote Originally Posted by ilovetoskiatalta View Post
    Dude its losers like you that give ski bums a bad rap.

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