The Home-made Pizza thread

[Phall]

what temp are you stretching at? I've tried so many different ways, and finally let the dough hit room temp (~70deg) and stretching has been a dream since then, just gotta watch out here in utah for the moisture escaping, creating a film/firm layer on the outside of the dough balls. That and higher hydration%

[tgapp]

what temp are you stretching at? I've tried so many different ways, and finally let the dough hit room temp (~70deg) and stretching has been a dream since then, just gotta watch out here in utah for the moisture escaping, creating a film/firm layer on the outside of the dough balls. That and higher hydration%

^^ agreed 100%. the trick is to let the dough hit room temp and then stretch, but you can't wait around and let it sit at room temp, otherwise it gets the weird skin thing going on.

gonna start some dough today, hopefully do a better job at hitting my hydration numbers

[bendtheski]

I’m at 8500ft in sunny CO. If suspected altitude and humidity could be a factor, but wasn’t sure how to adjust.

I’d like to see a more bubbled/airy crust. More yeast or water maybe (in addition to letting the dough reach room temp)?

Last night was a rush job, and only gave about 1/2 hour to rise per the recipe, but thinking it wasn’t enough. Crust was a little cracker-ish vs a good downstate chew.


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[durangobrad]

I’m at 8500ft in sunny CO. If suspected altitude and humidity could be a factor, but wasn’t sure how to adjust.

I’d like to see a more bubbled/airy crust. More yeast or water maybe (in addition to letting the dough reach room temp)?

Last night was a rush job, and only gave about 1/2 hour to rise per the recipe, but thinking it wasn’t enough. Crust was a little cracker-ish vs a good downstate chew.


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https://ooni.com/blogs/recipes/class...xoCTG8QAvD_BwE

I've had good success with this recipe all the way up to altitude in silverton.

They also have an app so that you can plug in how many dough balls you want, what size, hydration, ferment time, temperature and it calculates out all of your water, flour, yeast weights for you.

What kind of flour are you using? Make user to get some quality 00 flour.

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[Phall]

Got a good dough going Thursday. 2 hr bulk room, 35 hr bulk fridge. Ball, 12 hr room temp. Came out great.UUNI 3 gas. For no bravo dough recipe plus a little sugar.




New haven style clam pie



Cacio y Pepe






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[bendtheski]

https://ooni.com/blogs/recipes/class...xoCTG8QAvD_BwE

I've had good success with this recipe all the way up to altitude in silverton.

They also have an app so that you can plug in how many dough balls you want, what size, hydration, ferment time, temperature and it calculates out all of your water, flour, yeast weights for you.

What kind of flour are you using? Make user to get some quality 00 flour.

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I just picked up some King Arthur bread flour, but now see they sell a 00, which I’ll be ordering. Can’t wait to try!

Thanks for the suggestion. The King Soopers/Safeway selection is pretty limited, so last I used was Hungarian High Altitude, which just came out ok. Better on reheat, but not ideal.


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[guide]

^^ agreed 100%. the trick is to let the dough hit room temp and then stretch, but you can't wait around and let it sit at room temp, otherwise it gets the weird skin thing going on.

For those complaining about the "skin" the dough develops; just cover with a damp kitchen towel during the rest/rise.

[durangobrad]

You can also proof your dough balls in something air tight and you won't get the skin/crust. Like a Tupperware containers.

Or get some of these.
https://www.webstaurantstore.com/cho...176DPAN48.html


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[old goat]

Re stretching--I switched from bread flour to AP because I was having trouble stretching the former. Note that KA 00 is 8.5% protein and I believe Italian 00 is even lower. If you are having trouble stretching let it rest 15 minutes and it will stretch more.

If you want your pizzas to be round you need to use O flour. 00 pizzas will be oval and AP--the shape is too horrible to describe.

[fomofo]

To preempt any haters, yea, sure, this is cheating, but if you're in a hurry and looking for something quick-n-dirty this actually makes a pretty serviceable slice...



Preheat your (toaster) oven a bit, throw a piece of Naan in right from the freezer for 60-90 seconds, (longer if you like crispier crust), then dribble with olive oil and cover with a broken up slice of cheese. Bake till bubbling.





Of course you can use whatever cheese you want, add gravy, veggies, meat, whatever, but for fast and cheap this is hard to beat.

[krp8128]

Delete that shit.

You just did a how to on melting cheese on bread. Next week will you be featuring English muffins?

[Powder Ho]

To preempt any haters, yea, sure, this is cheating, but if you're in a hurry and looking for something quick-n-dirty this actually makes a pretty serviceable slice...



Preheat your (toaster) oven a bit, throw a piece of Naan in right from the freezer for 60-90 seconds, (longer if you like crispier crust), then dribble with olive oil and cover with a broken up slice of cheese. Bake till bubbling.





Of course you can use whatever cheese you want, add gravy, veggies, meat, whatever, but for fast and cheap this is hard to beat.

Dude, really?

[BobMc]

My pizza is all doughy and shit, but yet it brings all the girls to the yard...

[dfinn]

Not my favorite method but did a couple on the grill tonight. Gonna be without an oven for a few months while the kitchen gets redone so I guess I have time to get this dialed.

[old goat]

Came out a little tough did it--or do you just like using that cleaver?

Used our new Fibrament stone the other night, that sucker is thick and heavy--took 45 minutes to get the oven to 525. I used a method I saw on ATK--switched to broil when the pizza went in the oven although I put the stone on the second lowest rack, not the top. The pizza came out perfect, with some nice char on the edges. Too impatient to take a picture, maybe next time.

[dfinn]

Came out a little tough did it--or do you just like using that cleaver?

kitchen remodel = chaos, couldn't find my normal pizza wheel cutter.

[old goat]

kitchen remodel = chaos, couldn't find my normal pizza wheel cutter.

That cleaver is much cooler than a pizza cutter.
Good luck--we did a minor kitchen remodel--base cabinets, counter top, floor--and we're still looking for stuff 2 years later.

[Peruvian]

I’ve been intrigued by this type of pizza cutting blade.

[undertow2]

I’ve been intrigued by this type of pizza cutting blade.

My wife got me this one for Xmas and threw out all my other pizza cutters...



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[old goat]

My wife got me this one for Xmas and threw out all my other pizza cutters...



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She gonna get you a plaster trowel for next xmas?

[MakersTeleMark]

That purchase signifies a serious coke problem.

[BobMc]

I have that same pizza cutter, works well.

Took 5 dough balls up to the bypass today, one got sideways and popped the top, developed a skin. The other four were quite delicious, a lot of people enjoyed them.

Had two left over, made one after arriving home. I’m really digging the bbq/chicken pizza,

[highangle]

Gluten bubbles in a proper pizza crust are like an extra topping.

[old goat]

Saw a hint on stretching on a cooking show I need to try. They had the dough in a plastic container. After they took it out of the fridge and let it warm to room temp, they then put the container in a 100F water bath to warm the dough more. She used the fist method of stretching which I've tried but with my fists in the middle which is a no no. She had her fists near the edge of the dough as she turned it. Definitely rounder than my pizzas.

[tgapp]

I have that same pizza cutter, works well.

Took 5 dough balls up to the bypass today, one got sideways and popped the top, developed a skin. The other four were quite delicious, a lot of people enjoyed them.

Had two left over, made one after arriving home. I’m really digging the bbq/chicken pizza,

Okay that looks amazing. Good job on the gluten bubbles. Now I'm jealous of your 16" Koda.

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