It's been too long! Pizza!

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I've perused this thread, but many of the links are outdated.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

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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

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I've perused this thread, but many of the links are outdated.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

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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.
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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

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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
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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.
<@ru@n@

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Re: It's been too long! Pizza!

#1559 Post by mike pobega »

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

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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.
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