adding salt at the same time with the yeast only slows down the yeast marginally. That level of salt isn’t going to kill the yeast.
Mostly bakers will hold off on salt more to do with letting the flour be fully hydrated before more kneading. The newest thing to care about now is dough temperature. People are trying to limit how warm their doughs get especially when using a mixer.
Deleted.
made this on dough on Sunday and cooked one pizza (spinach and mushroom) on Tuesday and a simple cheese pizza tonight.
liking the dough, browns better than my other dough(no evoo)
the steel pre-heats to 550 for an hour then 10 minutes on broil and then back to 550.
the pizzas cook for 5-6 minutes
with this dough i might eliminate the broil as the bottom was
darker than I like
This concerns me a bit, as my pizzas generally hit a stone in the 900 - 1000 range. My dough doesn’t have any EVOO, and I have no problems with it darkening; I fear bad things will happen if I use this recipe, seeing as how you had issues at 550.
Has anyone parbaked pizzas to home freeze them for later? I could see this being easier in the winter because you could just leave them outside overnight and they’d freeze covered in foil…
This recipe I have included is for my non- pizza oven pizzas. I adjust a bit to ‘00’ and less oil for when I start on my PI oven pizzas starting in spring.
The pizza pictured is from my Napoleon 500 grill with back infrared burner (rotisserie). I love this option when temps are between 45 and 60 or pre spring. My pizza cooks in about 4 minutes.
One more thing, the ‘00’ options do not last a week in fridge.
I’m sure I could Google it for myself, but figured I’d ask here, too: what’s the difference between Type 0 and Type 00 flours?
Not sure off hand but maybe ash content
00 is the most refined within a brand’s range - think zero nutritional value left. 0 is slightly less refined.
Deleted.
ethan chlebowski has a great flour video
Yeah, I have a true wood burning pizza oven and I use the Americana. I can get to 800+ but if we are entertaining it’s almost impossible for me to keep it at that temp without an extended wait between pies. It usually will maintain 650-725 if we are cooking one after the other.
Still enjoying great results. Todays pizza was made with my 9 day old dough as mentioned above. 70% margarita and 30% fresh cherry tomatoes for the Mrs. 4.5 minutes on my Napoleon grill. I like char. She does not. I love her anyway.
Caramelized Vidalia Onions, smoked sausage, Swiss, fresh Moz, ramps
A little late to post, but I’ve had some great pizza in the Philippines.
This was my favorite of them all (December, 2023 in El Nido).
Made half dozen pies last weekend this was our favorite (homemade meatballs, basil, mixed cheese blend).
big fan of even basil distribution like this. I’ve thought about even chopping it up into parm as a topping doing a green cheese sprinkle
This is our favorite pizza of the past year or so. My wife makes an awesome Eggplant Caponata. One way to eat it is loaded up on crusty bread or cracker. Well, pizza crust is pretty similar so we load up the crust with the Caponata, bake and enjoy a feast!
This is making me want spicy eggplant pizza!
