Making Pizza

[ccudc9]

I have a recipe that uses a cast iron skillet, basic sauce, peanut oil, white cheddar cheese slices, and onions. Its basically old forge style pizza if anyone is familar with that.

 

[McMalty]

I have a recipe that uses a cast iron skillet, basic sauce, peanut oil, white cheddar cheese slices, and onions. Its basically old forge style pizza if anyone is familar with that.

what was that?! was that piss? did you just throw piss out the window!?

 

[McMalty]

do you have them on photobucket or somewhere like that? the code will get them to show up here[/quote]

i dunno. i have them in my HBT gallery. I had the [img] on them, but no dice

 

[McMalty]

What's the secret for rolling/stretching the dough? I can never get it thin enough without making holes.

the secret is absolutely the flour. you have to use quality flour. high gluten flour works. i don't really know what i use, it's "Premium white flour" from the amish market, it's the best flour ive ever used, even better than king author's pizza flour. then you just press it down, stretch it with your hands on a flat surface a little, then pick it up and put your fists under it and use them to stretch it from the outsides as you rotate it with your fists and let it drape between your arms as you continually stretch and rotate. If you're awesome, you can toss it, but i'm not awesome enough to do that with any effectiveness.

 

[batsakis]

Now that the weather in the north is getting into grilling season...I like to throw a rolled out pizza dough on a hot grill until it puffs up and is cooked without burning. Then put toppings and cheese on and finish the rest in the oven.

Makes for a nice crispy crust and more of a brick oven flavor.

 

[McMalty]

There ya go!!!

dude, how the hell did u do that?

 

[McMalty]

well, there is yeast involved. just not commercial baker's yeast.

you can make a crust with no yeast if u use baking powder. baking powder rises very nicely. the crust won't have the same structure, so it will be a diff kind of crust, but it's fine

 

[passedpawn]

dude, how the hell did u do that?

I've got to get me one of those pizza spatula things.

 

[strat_thru_marshall]

I gotta get in on the pizza shots.

Dinner from tonight:

All home-made, thin cracker crust with mozz, smoked gouda & cheddar; mushrooms, green peppers, and sausage.

 

[McMalty]

I've got to get me one of those pizza spatula things.

lol, yes, a peel, u gotta get one

 

[android]

you can make a crust with no yeast if u use baking powder. baking powder rises very nicely. the crust won't have the same structure, so it will be a diff kind of crust, but it's fine

sure you could, but then you wouldn't get any of the awesomeness of fermentation in the flavor of the crust.

 

[onthekeg]

you can make a crust with no yeast if u use baking powder. baking powder rises very nicely. the crust won't have the same structure, so it will be a diff kind of crust, but it's fine

No one uses baking powder for pizza if they have a clue.

 

[two_hearted]

the secret is absolutely the flour. you have to use quality flour. high gluten flour works. i don't really know what i use, it's "Premium white flour" from the amish market, it's the best flour ive ever used, even better than king author's pizza flour. then you just press it down, stretch it with your hands on a flat surface a little, then pick it up and put your fists under it and use them to stretch it from the outsides as you rotate it with your fists and let it drape between your arms as you continually stretch and rotate. If you're awesome, you can toss it, but i'm not awesome enough to do that with any effectiveness.

The secret is developing gluten, letting the dough rest and ferment for a suitable amount of time and letting the dough come up to room temp before you touch it. I take a dough ball out of the fridge and let it sit at room temp for atleast an hour, 2 is even better. I get it paper thin.

 

[azscoob]

dude, how the hell did u do that?

I went to your gallery, copied the direct link code and pasted it in the 'insert image' box. might be a premium member thing?? I am not sure.

 

[Inodoro_Pereyra]

You guys should try this one (scroll to about halfway down the page):

http://www.weareneverfull.com/stuffed-the-cautionar-tale-of-fugazzetta-el-pibe-de-oro/comment-page-1/

:rockin::rockin:

 

[teddy4xp]

St Louis style pizza is based entirely on using baking powder in the dough....and it is incredible! Do some research on that style of pizza, it's worth trying!

 

[two_hearted]

You guys should try this one (scroll to about halfway down the page):

http://www.weareneverfull.com/stuffed-the-cautionar-tale-of-fugazzetta-el-pibe-de-oro/comment-page-1/

:rockin::rockin:

Nice! Argentine pizza is some of the best I've ever had! If you haven't been, you should go and eat you're way around Buenos Aires. Eat mostly beef, but don't forget about the pizza.

 

[HokieBrewer]

We do more flatbread things than traditional pizza. I've found the key for those is a balance of sweet, savory, and funky. We use a baking stone which really helps the crust too.

For instance we've done a prosciutto, fig, goat cheese and arugula with a balsalmic reduction. Another hit was sausage, sage, apple, and brie.

 

[Inodoro_Pereyra]

Nice! Argentine pizza is some of the best I've ever had! If you haven't been, you should go and eat you're way around Buenos Aires. Eat mostly beef, but don't forget about the pizza.

Actually, I shouldn't have posted that. Now I'm grinding chick peas to make faina...
Amazing the things you do when nostalgia gets ahold of you...

 

[JonK331]

I made pizza for the first time in a long time last night largely due to following this thread. Made the dough and the sauce. Used all purpose flour and punched it down and let rise three times. Came out with pretty decent texture but not a whole lot of flavor. I will use higher quality flour next time. Thanks for the inspiration!

 

[Inodoro_Pereyra]

Believe me, most commercial pizza is made with the cheapest flour available. The secret to the pizza flavor is in the amount of yeast and salt you use.

 

[JonK331]

Hmmm I weighed out 7 grams of yeast and used about a teaspoon of salt for ~2.5 cups of flour. More salt?

 

[Chuginator]

I found myself making a special trip to the store today to get flour and yeast for a no-knead bread I want to try this weekend - which this thread also inspired (oddly enough). I'm hoping to try my hand at a homemade pizza dough next week! I've been doing some reading, and boy oh boy have I been doing a lot of things wrong regarding baking the pizzas!

 

[Chuginator]

Hmmm I weighed out 7 grams of yeast and used about a teaspoon of salt for ~2.5 cups of flour. More salt?

Jon, did you see my question about Me & Ed's in Fremont?

 

[Inodoro_Pereyra]

I can't advise you on the salt, you need to find out how you like it. I like my food on the salty side, so I normally use about 2.5-3 tablespoons for 1kg (2.2 Lbs) of flour. For that same amount of flour I use 50-60g of compressed yeast, or 3-4 packs of dry yeast.
To give you a comparison, when I was a teenager I worked at a bakery. We used 125g of compressed yeast for 70 kg of flour to make bread, but to make pizza we used 500g of yeast for 10kg of flour.

Sorry, this reply was for JonK331 question...

 

[JonK331]

I can't advise you on the salt, you need to find out how you like it. I like my food on the salty side, so I normally use about 2.5-3 tablespoons for 1kg (2.2 Lbs) of flour. For that same amount of flour I use 50-60g of compressed yeast, or 3-4 packs of dry yeast.
To give you a comparison, when I was a teenager I worked at a bakery. We used 125g of compressed yeast for 70 kg of flour to make bread, but to make pizza we used 500g of yeast for 10kg of flour.

Sorry, this reply was for JonK331 question...

Okay I'll up the yeast and the salt next time. I bought a pound of the Red Star Active yeast from Costco so I certainly have plenty. Thanks!

 

[JonK331]

Jon, did you see my question about Me & Ed's in Fremont?

No, what page is it on? Link?

 

[boo boo]

The secret is developing gluten, letting the dough rest and ferment for a suitable amount of time and letting the dough come up to room temp before you touch it. I take a dough ball out of the fridge and let it sit at room temp for atleast an hour, 2 is even better. I get it paper thin.

I think so too. A 24 or even a 48 hour ferment in the fridge does wonders for flavour in the crust.

BTW, I use a portion of Bob's red mill gluten flour with my AP flour.

 

[Inodoro_Pereyra]

I bought a pound of the Red Star Active yeast from Costco so I certainly have plenty. Thanks!

Don't thank me. If you have a pound of yeast, SEND ME A PIZZA!!!

Anyway, you're welcome.

 

[JonK331]

Don't thank me. If you have a pound of yeast, SEND ME A PIZZA!!!

Anyway, you're welcome.

Yeah what's funny is red star at the grocery store is ~$3 for three packets. The pound was $4 at Costco.