It's been too long! Pizza!

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MBerto
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Re: It's been too long! Pizza!

#1151 Post by MBerto » January 7th, 2019, 1:05 pm

Can't believe it's been so long on the pizza thread. Come on people.

First attempt at the "NY style dough" from Elements of Pizza by Flour Water Salt Yeast author Ken Forkish. Was very happy with the results. Baked on a pizza steel with a 550 degree 30 minute warm up and 5 minute "broil - high" super heating before baking. I also tried his NY style sauce, which was solid, although a little to sweet for me - involves adding sugar and reducing slightly before use.

First is 50% "chesebread" for my heathen children, 50% Bent River camembert + criminis. Second is tomato mozz.

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Jim Stewart
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Re: It's been too long! Pizza!

#1152 Post by Jim Stewart » January 7th, 2019, 2:22 pm

Though I am weighed down by inertia and innate laziness, I "resolve" to resume some home pizza-making. . . Thanks for the inspiration ! (those are good looking pizzas: toppings, crust, bottom)
Thoughts of a dry brain in a dry season.

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mattcitrang
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Re: It's been too long! Pizza!

#1153 Post by mattcitrang » January 7th, 2019, 2:26 pm

Great looking crust on those pies Matt

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Rick Allen
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Re: It's been too long! Pizza!

#1154 Post by Rick Allen » January 7th, 2019, 3:05 pm

Funny, I used the same dough recipe on Friday. While the pizza was good (my son demanded way too many toppings), the crust was the best I've made. I just used the standard San Marzano tomatoes pureed + salt for the sauce.

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Re: It's been too long! Pizza!

#1155 Post by mike pobega » January 8th, 2019, 2:41 am

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I have been hitting the books hard to create a perfect dough/crust. I upped my game with a few types of pizzas, the Neapolitan and a few Roman types, the Pinsa and the Taglio. Since about September I have been purchasing different flours and perfecting the hydration quotient of my pizza. I have had some great results. My Naples inspired Margherita is pictured here as is my Bonci inspred Taglio. I will post recipes if anyone is curious.
Cheerios!
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stevetimko
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Re: It's been too long! Pizza!

#1156 Post by stevetimko » January 9th, 2019, 2:56 pm

I'd be interested as to what you found seemed to make a difference in flour, including how much gluten. Or any other ingredients.
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Re: It's been too long! Pizza!

#1157 Post by mike pobega » January 9th, 2019, 5:20 pm

Steve, the Pinsa pizza has 100grams rice flour to 650 Caputo 00. A very long cold ferment time is the key to creating the large air pockets and giving it's overall taste which is quite awesome. I tried 150 grams rice to 600 grams Caputo and did not like it as much. I also did 70 grams soy flour to 30 grams rice and 650 grams Caputo and did not like the soy. My next step will be 30 grams whole wheat somewhere in the mix. A high hydration, mix of different low/no gluten flours and long fridge time makes this light and airy.

650 grams Caputo 00
100 white rice flour
580 ml cool water
4 grams fresh yeast
18 grams sea salt
15 grams olive oil.

15 minutes with Kitchenaid and dough-hook. 2 hour rest under cover, fridge for 48 hours. Divide in two and fold-over a few times into containers and another 24-48 hours before use. I have used as late as 108 hours with good results.

In my fride now is lastnights Manitoba flour version. (Manitaly on Amazon). It's a stronger type 0 with a bread making index of W 330-350. it is exactly with Gabriele Bonci uses in Pizzarium, Rome so there's that.
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stevetimko
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Re: It's been too long! Pizza!

#1158 Post by stevetimko » January 9th, 2019, 5:25 pm

Red star yeast?
I though pizza dough had to have a lot of gluten.
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Sebastian C.
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Re: It's been too long! Pizza!

#1159 Post by Sebastian C. » January 9th, 2019, 5:29 pm

Has anyone tried the Robertas pizzeria dough recipe in the NYT cooking app? Interesting to read about results.
C0rr3@

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Re: It's been too long! Pizza!

#1160 Post by mike pobega » January 9th, 2019, 5:44 pm

My Neapolitan dough of late is:
500 ml water
3 grams fresh yeast
25 grams of sea salt
800 grams of Caputo 00 Americana flour (special recipe for electic ovens) Great for browning

12 minutes KitchenAid with dough-hook, 2 hour rest and then divide into 3-4 balls and put into seperate containers for 24 hours.

In summer when I am back on my hot Webber I will replace the Americana with the Caputo 'Red Bag' 00.

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Kenny H
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Re: It's been too long! Pizza!

#1161 Post by Kenny H » January 10th, 2019, 5:46 am

Rice flour! Madness! That crumb looks great though. It looks a little crispier than I would want on the outside, is that purely the product of the dough or was it brushed prior to bake?
H0eve!kamp

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Re: It's been too long! Pizza!

#1162 Post by mike pobega » January 10th, 2019, 6:26 am

Not brushed
480 with convection in an oiled black pan,14-15 minutes

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Re: It's been too long! Pizza!

#1163 Post by mike pobega » January 12th, 2019, 12:55 pm

My next vehicle.
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Mel Hill
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Re: It's been too long! Pizza!

#1164 Post by Mel Hill » January 12th, 2019, 1:07 pm

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pesto, cherry tomatoes burratta and then
some arugula after coming out of the oven

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