It's been too long! Pizza!

Food - recipes, reviews, and discussion
Message
Author
Robert Ferguson
Monopole Crü
Monopole Crü
Posts: 128
Joined: June 21st, 2009, 12:33 pm
Location: Chicago
Has thanked: 8 times
Been thanked: 5 times

Re: It's been too long! Pizza!

#1551 Post by Robert Ferguson »

Total pizza rookie seeking suggestions for baking steel/stone, flour, a suggested book or website, whatever might help.

I've perused this thread, but many of the links are outdated.

Robert

mike pobega
GCC Member
GCC Member
Posts: 11176
Joined: January 27th, 2009, 3:26 pm
Has thanked: 13 times
Been thanked: 35 times

Re: It's been too long! Pizza!

#1552 Post by mike pobega »

Flour
Mulino Marino Manitoba @Eataly
Caputo Americana @Amazon
Sicilian Maiorca @ Gustiamo.com
Oltegrano Flour Romana (La Pinsa) @Amazon
Spelt flour for Roman style pizza
Search throughout the last 31 pages here for usages.

https://www.pizzamaking.com/forum/index.php

I have multiple stones. 3/4 inch 14.5x16 from William Sonoma

Gustiamo.com is pretty good albeit pricely

K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1557
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA
Has thanked: 11 times
Been thanked: 15 times

Re: It's been too long! Pizza!

#1553 Post by K_F_o_l_e_y »

Robert Ferguson wrote: January 11th, 2021, 1:29 pm Total pizza rookie seeking suggestions for baking steel/stone, flour, a suggested book or website, whatever might help.

I've perused this thread, but many of the links are outdated.

Robert
A lot depends on what type of oven you have and what style of pizza you want to make. If you are using a conventional kitchen oven, Kenji at Seriouseats.com has some popular recipes for different styles.

The most famous book is "The Pizza Bible" by Tony Gemignani. You might also want to look up popular books by Marc Vetri, Ken Forkish and Peter Reinhart.

Anyone and everyone who is into pizza making hangs out on www.pizzamaking.com. Make particular note of the section called "The Dough Doctor", where noted baker Tom Lehmann will answer your questions.

For American-style pizzas, there are several options, but you might just start with King Arthur's Bread Flour (commonly called "KABF"), which is available everywhere. For un-malted Italian flours, www.brickovenbaker.com is the best source, since he breaks down the big 50lbs bags into manageable sizes and packs them well (he also explains the nomenclature for Caputo flours, for which there is a lot of confusion on the web). You can also order from him via Amazon.com and save a bit of money, but make sure that the order is not going to another vendor, which can be confusing on Amazon.

I'm sure there are other sources, but for a baking steel, I went with the original (and also support a small Boston-area business) from www.bakingsteel.com. Although both are fine, most people seem to feel that a baking steel is better than a stone in a kitchen oven.

When I started, I decided to perfect Joe Heffernan's recipe in my oven (a Breville Pizzaiolo) because there were some excellent articles and videos on www.ChefSteps.com, but unfortunately they are behind the paywall now. It's still my most reliable recipe for a vaguely Neapolitanish pizza using KABF. But word to the wise, the recipe you follow is actually not that important. They all have flour, water, salt and yeast at similar levels. What matters is optimizing the details and your technique for your oven. What works for me is not going to work for you unless you play with it.

To learn how to stretch dough, these are also some good videos. It often intimidates beginners, but it turns out to be very easy with a little practice (and practice is delicious!).

Another good YouTube source is Vito Iacopelli. He may be a bit too flamboyant, but there's a lot of good info in his videos on Neapolitan pizzas.

Good luck!


Last edited by K_F_o_l_e_y on January 22nd, 2021, 12:04 pm, edited 1 time in total.
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

User avatar
Paul Bacino
GCC Member
GCC Member
Posts: 2046
Joined: May 3rd, 2010, 6:41 am
Location: Bennington Nebraska
Has thanked: 23 times
Been thanked: 16 times

Re: It's been too long! Pizza!

#1554 Post by Paul Bacino »

This weekends Pie Bite.

This is Mike's company recommendation!! Mulino Marino/ I got the Burrato ( like whole wheat 00 ) I got this stuff back in the beginning of covid. It got quarantined for awhile before I got it coming from Italy

Simple 65% hydra/ 1/3 of that was in champagne liquid/ salt/ Fleishman's bakers yeast

Par baked--

Image

mike pobega
GCC Member
GCC Member
Posts: 11176
Joined: January 27th, 2009, 3:26 pm
Has thanked: 13 times
Been thanked: 35 times

Re: It's been too long! Pizza!

#1555 Post by mike pobega »

Tonight (15 minutes ago) Margherita pie is at a point that makes me smile.


716 grams Pinsa flour (above)
505.67 ml cold water
20.58 grams sea salt
6 grams of olive oil
2 grams dry yeast

70% hydration

5x 255 gram dough balls

Made this dough 10 days ago. it has sat in fridge since Sunday evening, January 3rd
How you ask? The right flour, cold temps, making and storing and low yeast.
You do not have the required permissions to view the files attached to this post.

Robert Ferguson
Monopole Crü
Monopole Crü
Posts: 128
Joined: June 21st, 2009, 12:33 pm
Location: Chicago
Has thanked: 8 times
Been thanked: 5 times

Re: It's been too long! Pizza!

#1556 Post by Robert Ferguson »

Thanks Mike and Kevin.

Ordering a steel tonight and some flour. Hoping baking in a week.

Robert

M. Meer
Posts: 728
Joined: December 28th, 2010, 7:48 pm
Location: CA
Been thanked: 27 times

Re: It's been too long! Pizza!

#1557 Post by M. Meer »

I had very good results recently using this pan pizza recipe, preferring it to the Serious Eats version.
https://www.kingarthurbaking.com/recipe ... zza-recipe
With Porter & Mackie prime rib and kale
Mar.kus

ChrisW
Posts: 92
Joined: November 23rd, 2019, 8:02 pm
Has thanked: 2 times
Been thanked: 6 times

Re: It's been too long! Pizza!

#1558 Post by ChrisW »

mike pobega wrote: January 13th, 2021, 2:40 pm Tonight (15 minutes ago) Margherita pie is at a point that makes me smile.


716 grams Pinsa flour (above)
505.67 ml cold water
20.58 grams sea salt
6 grams of olive oil
2 grams dry yeast

70% hydration

5x 255 gram dough balls

Made this dough 10 days ago. it has sat in fridge since Sunday evening, January 3rd
How you ask? The right flour, cold temps, making and storing and low yeast.
Do you maintain your own starter yeast Mike? If so for how long generally? Between pizza and casareccio there's been some experimenting but haven't been able to keep it for more than a few months.
<@rv@n@

mike pobega
GCC Member
GCC Member
Posts: 11176
Joined: January 27th, 2009, 3:26 pm
Has thanked: 13 times
Been thanked: 35 times

Re: It's been too long! Pizza!

#1559 Post by mike pobega »

Chris, I do not work with a starter/mother yeast.

mike pobega
GCC Member
GCC Member
Posts: 11176
Joined: January 27th, 2009, 3:26 pm
Has thanked: 13 times
Been thanked: 35 times

Re: It's been too long! Pizza!

#1560 Post by mike pobega »

96 hour dough (Pinsa flour) 70% hydration, fresh mozzarella, fresh ricotta and half fresh hot Italian sausage.
You do not have the required permissions to view the files attached to this post.

Bud Insalata
Posts: 47
Joined: October 8th, 2009, 8:30 pm
Has thanked: 1 time
Been thanked: 2 times

Re: It's been too long! Pizza!

#1561 Post by Bud Insalata »

'Spanish' pizza. Most ingredients from La Espandola Meats in Harbor City, Ca . https://laespanolameats.com 24 hour sourdough with 25% whole wheat.
Red sauce is their 'fried tomato and onion' in a bottle. Manchego cheese, pre-sliced Chorizo Pamplona, sliced Piquillo peppers, a bit of fresh Mozz, and Spanish olives. Cooked in a wood oven at 880F for 2 minutes.
You do not have the required permissions to view the files attached to this post.

D. Walker
Posts: 241
Joined: March 18th, 2009, 6:12 pm

Re: It's been too long! Pizza!

#1562 Post by D. Walker »

Bud Insalata wrote: January 31st, 2021, 7:52 pm 'Spanish' pizza. Most ingredients from La Espandola Meats in Harbor City, Ca . https://laespanolameats.com 24 hour sourdough with 25% whole wheat.
Red sauce is their 'fried tomato and onion' in a bottle. Manchego cheese, pre-sliced Chorizo Pamplona, sliced Piquillo peppers, a bit of fresh Mozz, and Spanish olives. Cooked in a wood oven at 880F for 2 minutes.
DEAR GOD that looks good.
D A N

Bud Insalata
Posts: 47
Joined: October 8th, 2009, 8:30 pm
Has thanked: 1 time
Been thanked: 2 times

Re: It's been too long! Pizza!

#1563 Post by Bud Insalata »

D. Walker wrote: February 1st, 2021, 6:12 pm
Bud Insalata wrote: January 31st, 2021, 7:52 pm 'Spanish' pizza. Most ingredients from La Espandola Meats in Harbor City, Ca . https://laespanolameats.com 24 hour sourdough with 25% whole wheat.
Red sauce is their 'fried tomato and onion' in a bottle. Manchego cheese, pre-sliced Chorizo Pamplona, sliced Piquillo peppers, a bit of fresh Mozz, and Spanish olives. Cooked in a wood oven at 880F for 2 minutes.
DEAR GOD that looks good.
Thanks Dan,
Here's a king crab pizza. I assemble it post bake, then back in for 20 seconds to warm and melt the small amount of mozzarella di bufala.
A drizzle of lemon olive oil from Abruzzo brightens it up.
You do not have the required permissions to view the files attached to this post.

mike pobega
GCC Member
GCC Member
Posts: 11176
Joined: January 27th, 2009, 3:26 pm
Has thanked: 13 times
Been thanked: 35 times

Re: It's been too long! Pizza!

#1564 Post by mike pobega »

Today's Detroit pizza.
You do not have the required permissions to view the files attached to this post.

User avatar
Mel Hill
Posts: 6457
Joined: January 27th, 2009, 12:56 pm
Location: Colorado
Has thanked: 6 times
Been thanked: 28 times

Re: It's been too long! Pizza!

#1565 Post by Mel Hill »

25820895-8497-4197-8AE7-A88D5A6492D1.jpeg
Last night’s. CI version of Pizza al Taglio

Second time making this, really good and didn’t change anything from the recipe
You do not have the required permissions to view the files attached to this post.

mike pobega
GCC Member
GCC Member
Posts: 11176
Joined: January 27th, 2009, 3:26 pm
Has thanked: 13 times
Been thanked: 35 times

Re: It's been too long! Pizza!

#1566 Post by mike pobega »

No Words.
You do not have the required permissions to view the files attached to this post.

K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1557
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA
Has thanked: 11 times
Been thanked: 15 times

Re: It's been too long! Pizza!

#1567 Post by K_F_o_l_e_y »

mike pobega wrote: February 8th, 2021, 5:12 am No Words.
Actually that's 2 words, but we'll forgive you Mike. Cool pic & pizza.

Unfortunately, I'm on a diet, so my oven is in hibernation.
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

Josh Grossman
GCC Member
GCC Member
Posts: 3915
Joined: August 30th, 2017, 11:26 am
Has thanked: 44 times
Been thanked: 18 times

Re: It's been too long! Pizza!

#1568 Post by Josh Grossman »


User avatar
Scott Brunson
Monopole Crü
Monopole Crü
Posts: 11322
Joined: November 15th, 2011, 2:55 am
Location: in between coastal SC and south FL
Has thanked: 35 times
Been thanked: 29 times

Re: It's been too long! Pizza!

#1569 Post by Scott Brunson »

I’m starting to figure out the Ooni, although I should have refilled the hopper before pizza #3 (this one)
Garlic confit, shaved fennel, Cremini, Provolone, Mozzarella
Image
Tous les chemins mènent à la Bourgogne!
On CT, I'm S1

R Roberts
Posts: 1056
Joined: September 2nd, 2013, 8:03 pm
Location: SF peninsula
Has thanked: 5 times
Been thanked: 15 times

Re: It's been too long! Pizza!

#1570 Post by R Roberts »

5 day cold fermented dough, mushroom and caramelized onions.
mush.jpg
You do not have the required permissions to view the files attached to this post.
R.ama

mike pobega
GCC Member
GCC Member
Posts: 11176
Joined: January 27th, 2009, 3:26 pm
Has thanked: 13 times
Been thanked: 35 times

Re: It's been too long! Pizza!

#1571 Post by mike pobega »

From the weekend. Straight up Neapolitan pizza.
I ordered a Bartello oven for the Spring. Should be fun.
You do not have the required permissions to view the files attached to this post.

User avatar
Jorge Henriquez
Moderator
<dfn>Moderator</dfn>
Posts: 14492
Joined: January 27th, 2009, 12:11 pm
Location: Westchester County, NY
Has thanked: 5 times
Been thanked: 13 times

Re: It's been too long! Pizza!

#1572 Post by Jorge Henriquez »

Scott Brunson wrote: February 21st, 2021, 5:37 pm I’m starting to figure out the Ooni, although I should have refilled the hopper before pizza #3 (this one)
Garlic confit, shaved fennel, Cremini, Provolone, Mozzarella
Image
Scott,

If I’m cooking on my own, the gas attachment on the Karu has been a lifesaver. These were from last night. Ten hour RT bulk ferment and 5 day fridge after balling.
346C03C4-177B-49A3-B1C6-1B5321358576.jpeg
30DD74B2-1BC8-4826-BFA6-891C30811F43.jpeg
3A22A8BD-7DA8-4A30-9E5A-6901714317DF.jpeg
You do not have the required permissions to view the files attached to this post.
ITB - Grapes The Wine Co.
Cohort Numero Uno!
"I'm a bowl of excitement, bitch!" TMF 08/13/10

User avatar
Scott Brunson
Monopole Crü
Monopole Crü
Posts: 11322
Joined: November 15th, 2011, 2:55 am
Location: in between coastal SC and south FL
Has thanked: 35 times
Been thanked: 29 times

Re: It's been too long! Pizza!

#1573 Post by Scott Brunson »

Mine is the Fyra, so wood pellets for me.
It is not a problem though—we love it.
Tous les chemins mènent à la Bourgogne!
On CT, I'm S1

Joe Chanley
GCC Member
GCC Member
Posts: 1030
Joined: February 1st, 2010, 1:13 pm
Has thanked: 5 times
Been thanked: 3 times

Re: It's been too long! Pizza!

#1574 Post by Joe Chanley »

mike pobega wrote: February 22nd, 2021, 2:29 am From the weekend. Straight up Neapolitan pizza.
I ordered a Bartello oven for the Spring. Should be fun.
How did you land on the bertello?

Robert Ferguson
Monopole Crü
Monopole Crü
Posts: 128
Joined: June 21st, 2009, 12:33 pm
Location: Chicago
Has thanked: 8 times
Been thanked: 5 times

Re: It's been too long! Pizza!

#1575 Post by Robert Ferguson »

Thanks for all the tips here in this thread.

Bought a Nerd Chef steel and have started my attempts at pizza. Made dough from the Marc Vetri book. First try was what he described as a "Pizza Cracker." Mixed using a stand mixer and think I overdid it. This is the first that wasn't too bad.

pizza.JPG
You do not have the required permissions to view the files attached to this post.

ChrisW
Posts: 92
Joined: November 23rd, 2019, 8:02 pm
Has thanked: 2 times
Been thanked: 6 times

Re: It's been too long! Pizza!

#1576 Post by ChrisW »

Anyone using a gooney roccbox that can share their experiences, likes/dislikes?
<@rv@n@

mike pobega
GCC Member
GCC Member
Posts: 11176
Joined: January 27th, 2009, 3:26 pm
Has thanked: 13 times
Been thanked: 35 times

Re: It's been too long! Pizza!

#1577 Post by mike pobega »

Todays Neapolitan.
You do not have the required permissions to view the files attached to this post.

User avatar
stevetimko
Posts: 1564
Joined: January 28th, 2009, 9:42 am
Location: Nevada

Re: It's been too long! Pizza!

#1578 Post by stevetimko »

Illegitimati non carborundum

mike pobega
GCC Member
GCC Member
Posts: 11176
Joined: January 27th, 2009, 3:26 pm
Has thanked: 13 times
Been thanked: 35 times

Re: It's been too long! Pizza!

#1579 Post by mike pobega »

Out of season but FOUND zucchini flower, yellow datterino tomatoes and burrata. Just like Christmas in March!
You do not have the required permissions to view the files attached to this post.

James-Strange
Posts: 1
Joined: February 3rd, 2021, 10:13 am
Location: Lousiana

Re: It's been too long! Pizza!

#1580 Post by James-Strange »

Tomato and mushroom pizza. Used a bread machine to make the dough.

Image

User avatar
Jorge Henriquez
Moderator
<dfn>Moderator</dfn>
Posts: 14492
Joined: January 27th, 2009, 12:11 pm
Location: Westchester County, NY
Has thanked: 5 times
Been thanked: 13 times

Re: It's been too long! Pizza!

#1581 Post by Jorge Henriquez »

Last night’s pies.

Pepperoni

Pizza Bianca with Trader Joe’s spinach/kale dip, mozzarella, Pecorino Romano, Prosciutto & Arugula
F617DC90-9C78-489D-8614-7BF49EAC204D.jpeg
3966EBB2-E29C-4E95-BFF7-115D6FF11B48.jpeg
You do not have the required permissions to view the files attached to this post.
ITB - Grapes The Wine Co.
Cohort Numero Uno!
"I'm a bowl of excitement, bitch!" TMF 08/13/10

User avatar
Martin Zwick
Posts: 2974
Joined: July 3rd, 2009, 1:20 am
Location: Berlin
Has thanked: 18 times
Been thanked: 33 times

Re: It's been too long! Pizza!

#1582 Post by Martin Zwick »

For all the people who have no Ooni, Breville etc. here a method for your home oven with a pizza stone or baking steel.




Salute,
Martin


P.S. fair to say I guess he uses a Biscotto Saputo stone from Naples which is a better stone than the Cordierite stone used in Ooni ovens or also many Germans use for their home oven.
When day comes we step out of the shade,
aflame and unafraid
The new dawn blooms as we free it
For there is always light,
if only we’re brave enough to see it
If only we’re brave enough to be it


Amanda Gorman

mike pobega
GCC Member
GCC Member
Posts: 11176
Joined: January 27th, 2009, 3:26 pm
Has thanked: 13 times
Been thanked: 35 times

Re: It's been too long! Pizza!

#1583 Post by mike pobega »

Roasted long Fairy Tale Eggplants, cherry tomatoes & cippolini on my 60 hour dough with just a bit of burrata and Parmigiana-Reggiano.
You do not have the required permissions to view the files attached to this post.

User avatar
Kenny H
GCC Member
GCC Member
Posts: 4287
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal
Has thanked: 6 times
Been thanked: 3 times

Re: It's been too long! Pizza!

#1584 Post by Kenny H »

Grew a version (italian nubia) of that eggplant last summer, planning to do the same again. So good.

So many great pies here nowadays. Board game is significantly upped!
H0eve!kamp

User avatar
Jorge Henriquez
Moderator
<dfn>Moderator</dfn>
Posts: 14492
Joined: January 27th, 2009, 12:11 pm
Location: Westchester County, NY
Has thanked: 5 times
Been thanked: 13 times

Re: It's been too long! Pizza!

#1585 Post by Jorge Henriquez »

Kenny H wrote: March 5th, 2021, 10:35 am Grew a version (italian nubia) of that eggplant last summer, planning to do the same again. So good.

So many great pies here nowadays. Board game is significantly upped!
Fo sho! The Ooni was the game changer for me. Oh and 5-7 day cold ferment dough balls too.

Nice looking crust Mike!
ITB - Grapes The Wine Co.
Cohort Numero Uno!
"I'm a bowl of excitement, bitch!" TMF 08/13/10

mike pobega
GCC Member
GCC Member
Posts: 11176
Joined: January 27th, 2009, 3:26 pm
Has thanked: 13 times
Been thanked: 35 times

Re: It's been too long! Pizza!

#1586 Post by mike pobega »

Thanks Jorge.

Sarah S
GCC Member
GCC Member
Posts: 101
Joined: August 10th, 2019, 9:07 am
Location: Potomac
Been thanked: 4 times

Re: It's been too long! Pizza!

#1587 Post by Sarah S »

F8F22453-2135-4571-87A0-62DCDD79DF2F.jpeg
528189BB-4371-4A0C-BB26-1C54283C6EE9.jpeg
1D549A07-6BD6-4F2D-B863-2B065EBD6A18.jpeg
90A54F4B-7B72-4925-BF29-29B9EC66C7A8.jpeg
B8F815CE-81B0-4ED0-9F13-836975DE46C6.jpeg

I love my Ooni, but dragging it 1/2 mile up a rocky trail along with a bunch of other gear was out of the question, so we had to make due with a homemade version.
You do not have the required permissions to view the files attached to this post.
S m i t h

Sarah S
GCC Member
GCC Member
Posts: 101
Joined: August 10th, 2019, 9:07 am
Location: Potomac
Been thanked: 4 times

Re: It's been too long! Pizza!

#1588 Post by Sarah S »

mike pobega wrote: March 5th, 2021, 10:15 am Roasted long Fairy Tale Eggplants, cherry tomatoes & cippolini on my 60 hour dough with just a bit of burrata and Parmigiana-Reggiano.
That is beautiful- and probably tasted even better than it looks!
S m i t h

User avatar
Kenny H
GCC Member
GCC Member
Posts: 4287
Joined: September 2nd, 2010, 10:53 pm
Location: Iowa, SoCal
Has thanked: 6 times
Been thanked: 3 times

Re: It's been too long! Pizza!

#1589 Post by Kenny H »

Sarah S wrote: March 5th, 2021, 9:00 pm

I love my Ooni, but dragging it 1/2 mile up a rocky trail along with a bunch of other gear was out of the question, so we had to make due with a homemade version.
That is fantastic! Red Flyer wagon?
H0eve!kamp

Sarah S
GCC Member
GCC Member
Posts: 101
Joined: August 10th, 2019, 9:07 am
Location: Potomac
Been thanked: 4 times

Re: It's been too long! Pizza!

#1590 Post by Sarah S »

Kenny H wrote: March 6th, 2021, 6:03 am
Sarah S wrote: March 5th, 2021, 9:00 pm

I love my Ooni, but dragging it 1/2 mile up a rocky trail along with a bunch of other gear was out of the question, so we had to make due with a homemade version.
That is fantastic! Red Flyer wagon?
If it were only that easy, we wouldn’t have had to build one! Sadly in the Massanuttens, the word “trail” is often just a suggestion, but on the upside, there is no shortage of rocks. The flattish photo is from near the top, right before the makeshift campsite.
You do not have the required permissions to view the files attached to this post.
S m i t h

User avatar
Paul Miller
Monopole Crü
Monopole Crü
Posts: 9112
Joined: April 28th, 2010, 2:56 pm
Location: Chicago
Has thanked: 57 times
Been thanked: 32 times

Re: It's been too long! Pizza!

#1591 Post by Paul Miller »

D02DF143-8C0B-4F3E-89D2-27827811E188.jpeg
19666432-8FBD-4707-9DA5-CE55559DB771.jpeg
You do not have the required permissions to view the files attached to this post.

User avatar
todd waldmann
Monopole Crü
Monopole Crü
Posts: 5481
Joined: June 5th, 2009, 7:51 pm
Location: boise, idaho
Been thanked: 1 time

Re: It's been too long! Pizza!

#1592 Post by todd waldmann »

Ok, experts, I need some guidance. I recently bought an Ooni Koda 16 and am quite happy with it, but am working on my dough. I have used a Cook's Illustrated recipe in the past that is fool proof, but sort of meh. I decided to try the NY style recipe from "The Dough Doctor" on pizzamaking.com (link to recipe here: https://www.pizzamaking.com/lehmann-nystyle.php ). I've tried it twice and both times, working with this dough was like working with a pile of jello. There was no snap back or elasticity to the dough at all. I couldn't pick it up to stretch it because there was absolutely no resistance or structure to it. What is the deal? I followed the directions to a "T" and used my stand mixer with the hook for 8-10 minutes, left it in the frig for about 24 hours, then let it come to room temp over 2-3 hours before using it. Help me understand
“Burgundy is, well, Burgundy. A minefield of potential disappointments beloved by elitists and pseudo-intellectuals who like to discuss ad nauseam growers and terroirs—not quality.” RMP

mike pobega
GCC Member
GCC Member
Posts: 11176
Joined: January 27th, 2009, 3:26 pm
Has thanked: 13 times
Been thanked: 35 times

Re: It's been too long! Pizza!

#1593 Post by mike pobega »

No expert , just a guy who make pizza.
My latest is Caputo Americana 00 (300gr) and water (188ml) salt is 9.5g and oli is 4 gr and yeast is 3 gr
Kitchenaid until fells right. Usually 5-8 minutes on setting 4 and 3. 3 hour rt riise, split and fold into 2 250 balls. Into fridge 48 hours
Here's my twist, I take it out the morning of use, 4-6 hours before and fold 4-5 more times and let test covered at room temp. So three 'rises'
Works for me.

Now I have been replacing 10% of the flour with Caputo Criscito dried mother yeast but that's a different conversation for another day. I can do next day pies this way that have all the character or a longer fermented sourdough starter.
You do not have the required permissions to view the files attached to this post.

User avatar
Dennis Atick
Monopole Crü
Monopole Crü
Posts: 9205
Joined: January 27th, 2009, 6:48 pm
Location: East Atlanta
Has thanked: 183 times
Been thanked: 83 times

Re: It's been too long! Pizza!

#1594 Post by Dennis Atick »

mike pobega wrote: March 16th, 2021, 8:19 am No expert , just a guy who make pizza.
Pies continue to look great, Mike. Thanks for the dough updates.
My forthcoming question was probably discussed earlier in this thread, but how do you cook your pies? Thanks.
@decaturwinedude

K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1557
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA
Has thanked: 11 times
Been thanked: 15 times

Re: It's been too long! Pizza!

#1595 Post by K_F_o_l_e_y »

todd waldmann wrote: March 16th, 2021, 8:02 am Ok, experts, I need some guidance. I recently bought an Ooni Koda 16 and am quite happy with it, but am working on my dough. I have used a Cook's Illustrated recipe in the past that is fool proof, but sort of meh. I decided to try the NY style recipe from "The Dough Doctor" on pizzamaking.com (link to recipe here: https://www.pizzamaking.com/lehmann-nystyle.php ). I've tried it twice and both times, working with this dough was like working with a pile of jello. There was no snap back or elasticity to the dough at all. I couldn't pick it up to stretch it because there was absolutely no resistance or structure to it. What is the deal? I followed the directions to a "T" and used my stand mixer with the hook for 8-10 minutes, left it in the frig for about 24 hours, then let it come to room temp over 2-3 hours before using it. Help me understand
Sadly, The Dough Doctor (Thomas Lehmann) just recently passed away. So we can't ask him directly on PizzaMaking.com anymore. But a number of other experts seem to be continuing to answer questions on his forum there.

All flour is different, even different batches of the same flour can be quite different. You don't need to religiously stick to the recipe (all basic pizza dough recipes are pretty much the same recipe anyway with small changes). So try reducing the hydration to get a more well-behaved dough, or add more flour to accomplish the same thing. A little bit can make a big difference. In general, a flour with higher protein content can handle higher hydration.

Handling a high-hydration dough (or in your case, something that behaves like a high hydration dough) is a technique that can be acquired, see here for example:



In bread baking, you may see doughs of 90% or ever higher done.

It is likely your dough has fine gluten development, but because you are approaching the limit of hydration for the flour, it isn't very well behaved. It is however, possible to break down gluten by over-kneading (although with resting it will reform), but I don't think that is your problem. Other things like salt can also affect gluten formation.
Last edited by K_F_o_l_e_y on March 16th, 2021, 9:42 am, edited 1 time in total.
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

mike pobega
GCC Member
GCC Member
Posts: 11176
Joined: January 27th, 2009, 3:26 pm
Has thanked: 13 times
Been thanked: 35 times

Re: It's been too long! Pizza!

#1596 Post by mike pobega »

Thanks Dennis. These 'winter' pies have been done in the gas oven in my basement apartment. ( I have electric upstairs).
After 7 years of having this oven I have finally harnessed its best use.
Top most rack with my 15x16 Williams Sonoma stone.
Pre-heated to 500 and then engage broiler/convection setting for 15 more minutes. The fire is about 4 inches above the pie. Temps on stone (as measured) hit about 580-590 and using my Super Peel, place pizza into stone after I heavy glove and real carefully pull rack with stone forward a bit. Push back and go about 2-3 minutes depending on how dark I want it. I can also control putting my half directly under fire while leaving my wife's away from it as she is not a fan of dark/char.
After the initial 2-3 mins I put oven back into bake/convection mode for 2 more minutes. Having my pie done in that time maintains soft interior which is my goal. I am super happy with my new process for an older oven.
Last edited by mike pobega on March 16th, 2021, 3:27 pm, edited 1 time in total.

mike pobega
GCC Member
GCC Member
Posts: 11176
Joined: January 27th, 2009, 3:26 pm
Has thanked: 13 times
Been thanked: 35 times

Re: It's been too long! Pizza!

#1597 Post by mike pobega »

I have found that high hydration is over used and much abused. I do like it with my Detroit and Roman Pinsa and Teglia pizza but 62% works fine for my Neapolitan and NY styled pies.

This is a 62% as made with above process. This was today's lunch. lol
You do not have the required permissions to view the files attached to this post.

User avatar
Paul Bacino
GCC Member
GCC Member
Posts: 2046
Joined: May 3rd, 2010, 6:41 am
Location: Bennington Nebraska
Has thanked: 23 times
Been thanked: 16 times

Re: It's been too long! Pizza!

#1598 Post by Paul Bacino »

Where does one get a pizza spatula ..like in the 80% video?

Is it coated with something?

K_F_o_l_e_y
GCC Member
GCC Member
Posts: 1557
Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA
Has thanked: 11 times
Been thanked: 15 times

Re: It's been too long! Pizza!

#1599 Post by K_F_o_l_e_y »

Paul Bacino wrote: March 17th, 2021, 11:32 am Where does one get a pizza spatula ..like in the 80% video?

Is it coated with something?
I sell them for $24.95 each.*

*It's just a plastic putty knife from the hardware store.
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

User avatar
todd waldmann
Monopole Crü
Monopole Crü
Posts: 5481
Joined: June 5th, 2009, 7:51 pm
Location: boise, idaho
Been thanked: 1 time

Re: It's been too long! Pizza!

#1600 Post by todd waldmann »

Thanks for the answers, guys. I made another batch of dough last night and I'll give it a whirl again this weekend. After watching a couple of videos and seeing how the dough behaves, I am thinking some of the issue may have been one of expectations based on the dough recipe I've used in the past.
“Burgundy is, well, Burgundy. A minefield of potential disappointments beloved by elitists and pseudo-intellectuals who like to discuss ad nauseam growers and terroirs—not quality.” RMP

Post Reply

Return to “Epicurean Exploits - Food and Recipes”