The Home Made Pizza Thread

[schematix]

My crust is what I would consider to be somewhat of an average of many styles. It's probably closer to NY style, but it really comes down to how you shape it. It doesn't make a great cracker style crust though (e.g. new haven or st louis style) due to the moisture content.

It goes as follows (bakers percentage, of course)
68% King Arthur AP
25% Semolina (i don't notice a difference in brands - key ingredient)
7% King Arthur Whole Wheat

65% Water (room temp)
2% Diastatic Malt Powder (or 6-row malt run through a food processor until powder - secret ingredient)
2% Salt
1% Sugar
6% Oil (your choice, i use canola)
0.5% INSTANT Yeast

Combine all ingredients in a mixer and mix with paddle attachment for 1 minute. Scrape excess dough paddle and let dough rest for 20 minutes. Mix with hook attachment for about 7-8 minutes on medium low speed until gluten is developed. Portion and put into an oiled container. Stuff in back of fridge at least overnight, up to 5 days. I think the sweet spot is 2-3 days. After 3 days the dough tastes better, but doesn't rise as well.

When ready, remove dough from fridge an hour prior to using. Flour and pre-shape into disc. Cover and let rise for about 45-60 minutes prior to final shaping, topping and baking.

If you've done it right you can make thin crust, thick crust or anything in between. If you like it a little airier, handle the dough minimally. If you like thinner, use a rolling pin. This dough *does not* toss. It's way too wet for that.

 

[bottlebomber]

Here we have the Mendocino Grain Project, they grow and mill their own flour, and have some offbeat varieties of stuff like Iraqi semolina and all kinds of dried heirloom beans too. Also if you grow your own shell out beans they will process them for you for a small fee. Pretty cool.

 

[bajaedition]

I moved last year and left my pizza oven behind. I started using a pizza stone

works pretty good to get the dough done right.

Anyone else here use one?

 

[HoppyDaze]

I can get all these at my local grocery. Time to start experimenting!

http://www.bobsredmill.com/flours-meals/

 

[passedpawn]

I moved last year and left my pizza oven behind. I started using a pizza stone

works pretty good to get the dough done right.

Anyone else here use one?

I use this big stone. I never take it out of the bottom rack of my oven.

http://www.amazon.com/gp/product/B0000E19MW/?tag=skimlinks_replacement-20

 

[bottlebomber]

I can get all these at my local grocery. Time to start experimenting!

http://www.bobsredmill.com/flours-meals/

All BRM stuff is excellent quality. I use their bread flour almost exclusively.

 

[bajaedition]

that is just like my stone just a different color

I really like it, I heat it up in the oven and slide my pizza on it and wow it works almost as good as my old pizza oven. Only thing different is I could get 2 pizzas in my old pizza oven

 

[m3n00b]

So last night I learned you shouldn't try to make a whole wheat deep dish in glass. The crust came out horribly. Almost spongelike.

 

[deadfall]

I like to thank you guy's for getting me back into baking. Its been a while. I've been trying to get a healthy sour dough starter going for a few weeks. Here's my first post worthy bread attempt.

Pizza pictures to come eventually. Quick question. When you guys are talking about flour. The '00' Has less gluten and protein. I have access to Pastry flour. Is there any chance that the pastry flour is the same as the '00'. The description is "High quality pastry flour, not bleached or bromated. Perfect for cakes, cookies, pies, brownies and turnovers." That would be cool it's milled right down the road.

cheers

 

[Melana]

I wouldn't use pastry flour for bread... Doesn't have enough gluten...

 

[deadfall]

I wouldn't use pastry flour for bread... Doesn't have enough gluten...

I was meaning for pizza. I regularly pick it up for a local bakery. It's like 9% protein and it say's it's finer then the '00'. I can get it pretty cheap is the only reason I'm asking. Less then $20 for 50 lbs. 3 years back it was $11.

 

[ghosthef]

Made this a few weeks ago...making two more for the games...

 

[headbanger]

I like to thank you guy's for getting me back into baking. Its been a while. I've been trying to get a healthy sour dough starter going for a few weeks. Here's my first post worthy bread attempt.

Pizza pictures to come eventually. Quick question. When you guys are talking about flour. The '00' Has less gluten and protein. I have access to Pastry flour. Is there any chance that the pastry flour is the same as the '00'. The description is "High quality pastry flour, not bleached or bromated. Perfect for cakes, cookies, pies, brownies and turnovers." That would be cool it's milled right down the road.

cheers

How's that black metal stout? Picked up a bottle a while back but haven't cracked it yet.

 

[TrickyDick]

Bread looks tasty man!

The 00 is supposed to be the finest grind available. Maybe their mill can dial up to "11". I'd say try it but go for a Neapolitan style and don't try to be a show off with the dough. Be gentle. Let us know how it turns out, I don't think most NY style pizza use 00, most use high gluten. I use all trumps flour for NY, and 00 Caputo for Neo style. Two very different beasts.

I think your on the right path based on the bread there!!

 

[deadfall]

How's that black metal stout? Picked up a bottle a while back but haven't cracked it yet.

I meant to open it last night. A friend came over, and he brought a bunch of beer with him. I wanted to savor it so I decided to wait till next weekend. I doubt I'll see another one soon. The Glass had Great Lakes porter in it. I did get to try a DFH 90 minute.

 

[deadfall]

Bread looks tasty man!

The 00 is supposed to be the finest grind available. Maybe their mill can dial up to "11". I'd say try it but go for a Neapolitan style and don't try to be a show off with the dough. Be gentle. Let us know how it turns out, I don't think most NY style pizza use 00, most use high gluten. I use all trumps flour for NY, and 00 Caputo for Neo style. Two very different beasts.

I think your on the right path based on the bread there!!

Not trying to be a show off, I'm just trying to get cheap flour and make good bread and pizza. I burned through 20 lbs in a little over a week. I'd rather try to buy local. Birkett mills Has been around since 1797. The best part is it's right up the road. They don't seem to offer wheat flour in anything over 5 lbs. I'll probably end up buying through the bakery then. Thanks for the complements and the info on the difference in flours.

 

[HoppyDaze]

My first pizza. Pretty average, but not bad for no mixer. Don't think I'm going to even try again until I get a nice mixer.

 

[finsfan]

My first pizza. Pretty average, but not bad for no mixer. Don't think I'm going to even try again until I get a nice mixer. View attachment 174390View attachment 174391

O dont be a p****, I dont have a mixer

 

[HoppyDaze]

I don't find making dough by hand rewarding in any sense

 

[finsfan]

I don't find making dough by hand rewarding in any sense

No it isnt, it does suck.

 

[bottlebomber]

I don't find making dough by hand rewarding in any sense

You can make great tasting pizza with more or less no kneading. It's all just in technique. A lot of my bread dough I just give a few light folds throughout the fermentation and it develops great texture. Just check out TheFreshLoaf. They will show you the way.

 

[passedpawn]

Do you guys knead until it passes the window pane test? I do.

 

[HoppyDaze]

You can make great tasting pizza with more or less no kneading. It's all just in technique. A lot of my bread dough I just give a few light folds throughout the fermentation and it develops great texture. Just check out TheFreshLoaf. They will show you the way.

I'll check it out. Thanks!

Sent from my Nexus 7 using Home Brew mobile app

 

[Melana]

I don't find making dough by hand rewarding in any sense

Mixing dough by hand is therapeutic for me.

 

[big_len]

I use the "French Method" - gets the stress out of the system !

 

[cheezydemon3]

still no f****ng app

I refuse to download pics to photobucket and all of that crap.

I made an awesome pizza....







**************INSERT AWESOME PIC OF PIZZA***********

 

[Melana]

You can make ME pizza anytime CD...

 

[bottlebomber]

Do you guys knead until it passes the window pane test? I do.

What I've found is that the flour you use makes all the difference in the world for the windowpane test. I've made dough that I've kneaded the hell out of and it's torn easily when forming the pies. Lately I've been using Giusto's pizza flour, it's a high protein flour ground to "00" with malted barley flour and vitamin C as a dough conditioner. You can take a little ball of it and stretch it as flat as a crepe without it tearing. Great stuff, I'll never use anything else.

 

[HoppyDaze]

Made this a few weeks ago...making two more for the games...

View attachment 173417

that is ridiculous!

 

[HoppyDaze]

I use the "French Method" - gets the stress out of the system !

http://www.youtube.com/watch?v=PvdtUR-XTG0

no thanks....that dough would have to give me a happy ending for it to be worth that amount of work.