It's been too long! Pizza!

[mike pobega]

Here is my latest Taglio
10 minute autolyse. Delayed oil. Mixer for 14 minutes. 3 hours rest/48 first (refrigerator) & 24 hours second (refrigerator) but I think I will stop this first step at 36 hours as I see many bubbles. (tomorrow morning) do the 6 fold and ferment for another 24.
900 grams Anna 00 flour
50 grams Farro flour
50 grams rice flour
770 grams cool water
5 grams fresh yeast
24 grams sea salt
20 grams olive oil

I am very happy with the results.
Next time I go with 30grams sea salt.

[AlexS]

^ just beautiful

[Sherri S h a p i r o]

Looks awesome, Mike! (And having tasted Mike's pizza before, I am sure it tastes even better than it looks.)

[mike pobega]

My latest high hydration (about 78%) dough is awesome and perfect for my Sicilian pie. It's also good for taglia and pinsa.
675 gm Mulino Marino Manitoba flour
125 gm Maiorca ancient Sicilian flour
50 gm Spelt flour
590 gm/ml room temp water
4.5 gm fresh yeast
20 gr sea salt
16 gm olive oil

[Sean Devaney]

But what did you "Pobega" with it

Looks awesome.

[mike pobega]

lol. Sandler Pinot that arrived the day before.

[mike pobega]

Made a bunch of pies for friends yesterday but in my mind the Detroit (a new style for me) was the star. New Detroit pan just arrived the day before and I could not nor try it.

[mike pobega]

Here's the others

[ClarkstonMark]

Detroit Pizza is good if you want the thick crust (your's looks awesome btw) .... where did you get the pan?

[mike pobega]

Thanks!
https://www.detroitstylepizza.com/produ ... ans-10x14/

[Anton D]

Made a bunch of pies for friends yesterday but in my mind the Detroit (a new style for me) was the star. New Detroit pan just arrived the day before and I could not nor try it.

"Cupped" pepperoni, well done!

Looks delicious.

[Kenneth Brown]

Big fan of pizza night here. Very thin crust on bottom.

Margherita with fresh buffalo mozzarella.

Italian sausage, Kalamata Olives, and Mushrooms with shredded mozzarella.

Made on the bottom of a cast iron skillet on a normal oven. Very happy with the results.

[stevetimko]

Would using a Kitchenaid Mixer and its dough hook to mix the flour for pizza dough be allowed or is that too pedestrian for serious pizza makers?

[cjsavino]

Would using a Kitchenaid Mixer and its dough hook to mix the flour for pizza dough be allowed or is that too pedestrian for serious pizza makers?

I have done this, but still proof the dough overnight in the fridge.

[Larry P]

Would using a Kitchenaid Mixer and its dough hook to mix the flour for pizza dough be allowed or is that too pedestrian for serious pizza makers?

I use the one with the spiral hook. The only thing "pedestrian" IMO is that you're limited in scale to the amount of dough you can do in a batch. Planning a party with ~20 pizzas you need to do 2-3 batches.

[Victor Hong]

https://www.nytimes.com/2019/06/11/dini ... oklyn.html

[Mike Davila]

Finally cooled off enough in south Florida to use the wood fired oven for some pizza.
Wife was inspired by some pie she had in Italy earlier this year.

42390132-F107-4E79-A331-5E1E33167CF2.MP4

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[Christine Huang]

Here is my latest Taglio
10 minute autolyse. Delayed oil. Mixer for 14 minutes. 3 hours rest/48 first (refrigerator) & 24 hours second (refrigerator) but I think I will stop this first step at 36 hours as I see many bubbles. (tomorrow morning) do the 6 fold and ferment for another 24.
900 grams Anna 00 flour
50 grams Farro flour
50 grams rice flour
770 grams cool water
5 grams fresh yeast
24 grams sea salt
20 grams olive oil

I am very happy with the results.
Next time I go with 30grams sea salt.

I made the Al Taglio Dough at 80% Hydration from Marc Vetri's Mastering Pizza in both 100% King Arthur Bread Flour and 75% KA Bread Flour + 25% Farmer Ground Flour (local NY mill) Organic Whole Wheat Bread Flour and the results were spectacular.

For the Whole Wheat Dough, I had to add more water to compensate, so it was far more than 80%. It was the best WW crust I've ever had - the only one that had the airy, crispy, soft, chewy qualities of a white dough while adding more flavor.

I'm dying to try the Pinsa version and the Farro flour you posted.

[mike pobega]

Here is my latest Taglio
10 minute autolyse. Delayed oil. Mixer for 14 minutes. 3 hours rest/48 first (refrigerator) & 24 hours second (refrigerator) but I think I will stop this first step at 36 hours as I see many bubbles. (tomorrow morning) do the 6 fold and ferment for another 24.
900 grams Anna 00 flour
50 grams Farro flour
50 grams rice flour
770 grams cool water
5 grams fresh yeast
24 grams sea salt
20 grams olive oil

I am very happy with the results.
Next time I go with 30grams sea salt.

I made the Al Taglio Dough at 80% Hydration from Marc Vetri's Mastering Pizza in both 100% King Arthur Bread Flour and 75% KA Bread Flour + 25% Farmer Ground Flour (local NY mill) Organic Whole Wheat Bread Flour and the results were spectacular.

For the Whole Wheat Dough, I had to add more water to compensate, so it was far more than 80%. It was the best WW crust I've ever had - the only one that had the airy, crispy, soft, chewy qualities of a white dough while adding more flavor.

I'm dying to try the Pinsa version and the Farro flour you posted.

Hi Christine, hope you're well.
I am getting spot-on results with 50 grams of spelt these days (6.5%). Try working that in. I may back off 25g of the KA and 25g of the WW to start.

[Christine Huang]

I am! Thanks for the tip - I'll give it a go!

[Magnus Solhjell]

Here is my latest Taglio
10 minute autolyse. Delayed oil. Mixer for 14 minutes. 3 hours rest/48 first (refrigerator) & 24 hours second (refrigerator) but I think I will stop this first step at 36 hours as I see many bubbles. (tomorrow morning) do the 6 fold and ferment for another 24.
900 grams Anna 00 flour
50 grams Farro flour
50 grams rice flour
770 grams cool water
5 grams fresh yeast
24 grams sea salt
20 grams olive oil

I am very happy with the results.
Next time I go with 30grams sea salt.

I made the Al Taglio Dough at 80% Hydration from Marc Vetri's Mastering Pizza in both 100% King Arthur Bread Flour and 75% KA Bread Flour + 25% Farmer Ground Flour (local NY mill) Organic Whole Wheat Bread Flour and the results were spectacular.

For the Whole Wheat Dough, I had to add more water to compensate, so it was far more than 80%. It was the best WW crust I've ever had - the only one that had the airy, crispy, soft, chewy qualities of a white dough while adding more flavor.

I'm dying to try the Pinsa version and the Farro flour you posted.

Let me guess, you're a member of Food52's cookbook club?

[Christine Huang]

Here is my latest Taglio
10 minute autolyse. Delayed oil. Mixer for 14 minutes. 3 hours rest/48 first (refrigerator) & 24 hours second (refrigerator) but I think I will stop this first step at 36 hours as I see many bubbles. (tomorrow morning) do the 6 fold and ferment for another 24.
900 grams Anna 00 flour
50 grams Farro flour
50 grams rice flour
770 grams cool water
5 grams fresh yeast
24 grams sea salt
20 grams olive oil

I am very happy with the results.
Next time I go with 30grams sea salt.

I made the Al Taglio Dough at 80% Hydration from Marc Vetri's Mastering Pizza in both 100% King Arthur Bread Flour and 75% KA Bread Flour + 25% Farmer Ground Flour (local NY mill) Organic Whole Wheat Bread Flour and the results were spectacular.

For the Whole Wheat Dough, I had to add more water to compensate, so it was far more than 80%. It was the best WW crust I've ever had - the only one that had the airy, crispy, soft, chewy qualities of a white dough while adding more flavor.

I'm dying to try the Pinsa version and the Farro flour you posted.

Let me guess, you're a member of Food52's cookbook club?

...and Baking Club too!!!

[mike pobega]

Loving the Detroit pizza craze going on in my house.

[AlexS]

Dang Mike, that looks delicious -- any tips you could share for making a great, Pobega-style Detroit pie??

[mike pobega]

Thanks
My high hydration (80%) dough is made with Mulino Marino Manitoba (575gr), Maiorca flour from Sicily (125gr) and 50gr spelt flour.
-600 ml warmish water and 7gr "Mastro Fornaio" beer yeast by Paneangeli, 20 grams pink sea salt and 15 gr olive oil.
-3 hour rest/48 hour cold fermentation and divide in two and another 24 hours in fridge.
-Dough is placed into an well olive-oiled pan 6-8 hours earlier than cook and covered. The pan is the same proprietary pan used by Little Caesars. It's awesome.
-The cheese is a locally made shredded low moisture mozzarella and tomatoes are San Marzanos hand crushed with a bit of salt, dried oregano and basil, heated for 10 minutes earlier in the day.
-15 minutes on bottom shelf of my oven (heating elements above and below) 480 f and convection ON. 15 minutes EXACTLY.
-It's a little bit of work, but worth it. lol

pan looks like this below

[Robert M yers]

I know blasphemy...but is there any good source for dough? I just cannot get into the micro managing of figuring out the best or at least decent dough recipes. I see baking steel is now selling 72 hour dough balls. Anywhere else that provides this service? Maybe some day when I retire I can figure it out

[mike pobega]

Robert, why not start simple?
750 grams of AP flour
1 package of dry yeast
500 grams/ml of water
25 grams of salt

mix it all for 8 minutes, knead for 3 more and cover at room temp for two hours. Split into 3 and put in fridge for 24 hours

make pizza!
It literally takes 15 minutes total

[Robert M yers]

Mike, I appreciate the encouragement. It’s probably been a year since I’ve even taken out the steel as I just got too frustrated with the effort when there was always something wrong with the dough it seemed. I even split a 50lb bag of Caputo 00 that I still have most of. I just got frustrated and then gave up. I’d at least like to have something edible I can throw in when my experiment fails.

I’m going to give your simple recipe a go though. Can I use the 00 without adjustment?

Btw I’m not a huge fan of the style in general, but that crust on your Detroit looks flat out bonkers. I almost bought the pan, but then remembered I can make dough worth sh*+

[Craig G]

I know blasphemy...but is there any good source for dough? I just cannot get into the micro managing of figuring out the best or at least decent dough recipes. I see baking steel is now selling 72 hour dough balls. Anywhere else that provides this service? Maybe some day when I retire I can figure it out

I’ve used Trader Joe’s dough in my Ooni several times and it’s not bad.

[mike pobega]

Mike, I appreciate the encouragement. It’s probably been a year since I’ve even taken out the steel as I just got too frustrated with the effort when there was always something wrong with the dough it seemed. I even split a 50lb bag of Caputo 00 that I still have most of. I just got frustrated and then gave up. I’d at least like to have something edible I can throw in when my experiment fails.

I’m going to give your simple recipe a go though. Can I use the 00 without adjustment?

Btw I’m not a huge fan of the style in general, but that crust on your Detroit looks flat out bonkers. I almost bought the pan, but then remembered I can make dough worth sh*+

lol. Well, sure, the 00 will need a high heat source or will stay pale, hence the use in 900 degree wood burning ovens. I don't like adding sugar.
If you want to try something interesting, get the Caputo Americana flour. It has awesome browning abilities due to the addition of malted wheat and made more for the US home cooks ovens that top out at 550 these days. If even that.

The Detroit dough is work, I won't lie. but to me it's well worth it. I probably have too much time on my hands. Civil servant and all.....lol

[Randy Bowman]

Late night and pizza is the easy dinner. Primavera it is. Love all the colors.

i 8

[Anton D]

Damn, I love your cook top!

[MBerto]

One of my own creation - ricotta base, charred leeks, roasted red peppers, blue cheese

Untitled

[K_F_o_l_e_y]

HAPPY: National Pizza Day (OK, I just balled the dough today, pizzas tomorrow!)

[apilinariosilvia]

Hey, Your Pizza looking so Yummy.
I also cooking Chicago Pizza in Wood Fired Pizza Oven.

[MBerto]

Anyone got a "quick" dough involving 30%+ whole wheat flour? I'm reasonably happy with my 100% white dough, but can't be mainlining that much processed white flour. By quick I mean relatively few ingredients (I ain't buying no spelt flour) and relatively few steps - I'm fine if it still takes 48 hours.

[MBerto]

FINE I'll figure it out myself. These all had my basic dough, but sub in 30% whole wheat flour and kick water to 80%. It was a good balance

shrimp scampi pizza



it was good



marg:

[K_F_o_l_e_y]

Baked in a Breville Pizzaiolo oven:
~100% KABF, 65% water, 0.24% IDY, 2.17% salt (Heffernan recipe)
~5h RT bulk, 230g balls, 72h CF, 20m temper to 59°F, 11"
~Pureed Pastene DOP San Marzano tomatoes (drained, dried oregano from Amorgos, smoked red pepper flakes, salt to taste...not a fan of these tomatoes but they are all I can get during the corona run on supermarkets) + BelGioioso Mozzarella Ciliegine
~750°F deck & 700°F top (setting 3->5 on launch) x 2 min (not rotated) in Breville Pizzaiolo oven

[Steve Crawford]

was on the fence for a while regarding buying a Pizzaiolo or an ooni. didn't really want another countertop item for the kitchen so just pulled the trigger on an ooni koda 16 (gas).
hopefully get some pizzas made by the weekend.

[mike pobega]

I have not made dough since right before New Years eve and have only had pizza maybe 3 times since. SInce December 23rd I have lost 17 pounds and dropped about 20 points on my sugar, so something is working I guess. Seemed like it was as good a time to dive back in. Nothing special, just a plain old Margherita.

[Mike Davila]

Made 4 pies a couple of nights ago, 2 for the freezer.
Caputo 00 flour, followed their recipe, nothing fancy for the toppings this time around.
Was surprised how hot the oven got, just had the flue cleaned so it probably got more air.

[Joe Chanley]

2 in the oven. Came out very nice.

[mike pobega]

My wife is not a fan of char like myself and nearly the whole pizza loving world is, so this one is what I call the happy medium. It is probably one of the best pizzas I have made in the last few years and believe me, I have made a few. Simple: My 48 hour dough of 600g Caputo Americana and 200g Maiorca flour from Gustiamo. 500 ml of water with a package of Paneangeli Mastro Fornaio Yeast. 25 g of pink sea salt and 6 g of good olive oil. 3 hour rest, split and 48 hours fridge. Awesome.
Tomatoes are San Marzano brand Tomatoes, Whole Peeled. Heated with just sea salt and basil. Cheese is a combo of 2 fresh mozzarella: one sliced and one pearled. Some grated parmesan and onto the Weber/Stone it goes. The wife is happy, I'm happy the world will soon again be a happy place. Just hoping very soon. Hope you are well.

[TimF]

I'm thinking about doing a foie gras pizza tomorrow night on the grill. I'm planning to sear the foie on a side burner and add at the last minute. Thinking about putting some sweet cherries in the food processor for a light sauce. Would use some marscapone if I had it but I don't -- only shredded and buffalo mozz. Any thoughts on this?

[GregT]

Sounds great but I would pass on the mozz. Don't like it on pizza anyway and it won't add anything to the foie. You'll already have plenty of fat, which will give it a creamy texture, so why dilute that? Keeping it simple will allow the flavors of everything to come through - cherries, crust, and foie gras. That just sounds so good.

[K_F_o_l_e_y]

I'm thinking about doing a foie gras pizza tomorrow night on the grill. I'm planning to sear the foie on a side burner and add at the last minute. Thinking about putting some sweet cherries in the food processor for a light sauce. Would use some marscapone if I had it but I don't -- only shredded and buffalo mozz. Any thoughts on this?

You are forgetting the Stilton, truffles, caviar and gold leaf (and rose petals).

https://www.cnbc.com/2017/09/27/i-ate-a ... again.html

[TimF]

Sounds great but I would pass on the mozz. Don't like it on pizza anyway and it won't add anything to the foie. You'll already have plenty of fat, which will give it a creamy texture, so why dilute that? Keeping it simple will allow the flavors of everything to come through - cherries, crust, and foie gras. That just sounds so good.

Point taken. One of my favorite things about eating foie gras is sopping up the rendered fat with bread. Might do a drizzle over the top with that at the end.

[Scott Brunson]

Last night
3 day fridge rise
San Marz tomato sauce with slow roasted garlic and fennel
Sorpressa
Anchovies
Mozzarella, Fontina, Parmesan

Basil from the garden

[TimF]

The foie gras pizza came out really well. I took about a cup of frozen sweet cherries and put them in a blender. I then reduced them and added in a dash of salt and balsamic vinegar. While the crust was cooking on the grill, I seared the foie on the side burner. Cut up the seared foie and added right at the end. Really nice. No cheese necessary...

[david jacobson]

My first contribution to this thread, ramps and soppressata.

Made on a baking steel at ~500 F. Eight minutes to cook. Normally use Michael Ruhlman ratio and add extra flour as needed to get right consistency. Kitchen aid to mix and overnight rise in refrigerator.