The Home Made Pizza Thread

[Bensiff]

This looks interesting, especially given the price point. Oh and all the SS would look nice sitting by the brewery.

http://uuni.net/products/uuni-2

 

[actionjackson905]

Split pizza done inside the new wood fired oven/smoker.

View attachment 1438315977683.jpg

 

[Cheesy_Goodness]

Is that an EcoQue? How do you like it?

 

[actionjackson905]

Is that an EcoQue? How do you like it?

Cuisinart Outdoor Oven/Smoker. Loving it so far. Pizza takes 10 mins or less at 500-550. Having a crack at smoking sausage for lunch Sat then ribs for dinner.

 

[italarican]

This looks interesting, especially given the price point. Oh and all the SS would look nice sitting by the brewery.

http://uuni.net/products/uuni-2

There were a lot of criticisms about the first uuni making pizzas with a significantly underdone bottom. I didn't like that the only video I've seen of the uuni2 had the guy look at the bottom and say it was perfect but never showed the camera.

The other thing is that the size of the oven means all of your pies will be pretty small. If you're ok with that and this one indeed cooks the bottom better, it could be a nice option.

 

[Bensiff]

There were a lot of criticisms about the first uuni making pizzas with a significantly underdone bottom. I didn't like that the only video I've seen of the uuni2 had the guy look at the bottom and say it was perfect but never showed the camera.

The other thing is that the size of the oven means all of your pies will be pretty small. If you're ok with that and this one indeed cooks the bottom better, it could be a nice option.

Yeah the size was one of my issues. The website isn't very specific about the size of cooking surface. But it's a hell of a price on the flip side.

 

[brewbama]

Used Jim Lahey's dough recipe again. I really like how these turn out with 18+ hrs of ferment time. Lot's of oven spring with this dough. I used some of my home-cured Can Bacon, San Marzano tomatoes, Mozz cheese, and half green olive.

 

[johnmac22]

Different recipe altogether. This is a high hydration dough, 71%, so it can be a little hard to work with. The recipe I'm giving makes one 8X10 pizza. If you just make one then just mix the best you can with a fork. Sometimes I'll quadruple and use my Bosch mixer which doesn't work well with small amounts. Then I'll bake two and freeze the other two in plastic containers for a week or so.
Flour 160 g
Water 114 g
IDY(instant dry yeast, quick rise)1.29 g or .4 tsp
Salt 2.8 g or .6 tsp
Once mixed just plop it into your greased pan (don't spread yet)and refrigerate at least 24 hrs. 48 is even better.
an hr or so before baking, spread the cold dough in the pan, cover and proof in the oven at about 100 degrees if you can.
This style uses brick cheese if you can find it or mild or medium white cheddar, which is what I use. Cheese the pie all the way up against the sides then add a stripe of sauce down each side, but not touching the pan. Sometimes I put the sauce on when the pie is almost done. Bake at 500 for about 10-12 minutes. You might need to apply foil to keep the top from over baking.

No sugar? Pardon my ignorance...worked for a native New Yorker in high school and we used sugar in all the dough. Is it just the different style?

 

[Evets]

Yeah, I believe that's a "Detroit Style" recipe there. No sugar. Most common flours are malted. Why add extra sugar unless you're making a quick-use dough. I rarely add sugar no matter what style I'm making.
How soon after making the dough was it used when you worked there?

 

[johnmac22]

Yeah, I believe that's a "Detroit Style" recipe there. No sugar. Most common flours are malted. Why add extra sugar unless you're making a quick-use dough. I rarely add sugar no matter what style I'm making.
How soon after making the dough was it used when you worked there?

Really? I thought most dough had sugar. The owner of the place would say if the dough sat too long the yeast would eat all the sugar and the dough would taste 'off.' It was definitely noticeable when the dough sat too long...not sure if the sugar content was actually gone, but there was definitely a taste difference if the dough started to hit the 2-3+ day mark. I'm new to this so pardon my lack of knowledge!

 

[Chrisl77]

I think the off flavor would be a yeasty flavor from the yeast having more time to fart and multiply. I make my dough 2 to 3 days in advance and let it slow rise in the fridge. I think it gives the dough a nicer flavor then a quick rise out at room temp. If I need to hold the dough over longer then 3 days I make balls and put them in a ziplock sandwich bag with a spray of oil then through them in the freezer. Some times i make big batches of dough and freeze it so i can make pizza on the fly.

 

[ericbw]

Really? I thought most dough had sugar. The owner of the place would say if the dough sat too long the yeast would eat all the sugar and the dough would taste 'off.' It was definitely noticeable when the dough sat too long...not sure if the sugar content was actually gone, but there was definitely a taste difference if the dough started to hit the 2-3+ day mark. I'm new to this so pardon my lack of knowledge!

Maybe some people like a sweeter crust, so the sugar might get the yeast started, but then some remains in the dough. I definitely like sweet sauce and sweet bread. So maybe?

 

[johnmac22]

Maybe some people like a sweeter crust, so the sugar might get the yeast started, but then some remains in the dough. I definitely like sweet sauce and sweet bread. So maybe?

That is definitely possible. I also like dough on the sweeter side...not so much the sauce though. I was under the impression that the yeast needed the sugar for the dough to rise. Always something to learn!!

 

[hotwatermusic]

I think that is the intent of the sugar in the recipe. Evets is probably simply pointing out that it isn't altogether necessary. Especially for those with time for a proper cold ferment. Probably similar to using yeast nutrient, if you had a good mash the yeast should have everything they need to ferment your beer. However the nutrient can help kick start the process. I have seen sugar or honey in recipes for savory breads, probably more likely needed if you are putting it on the table the same day. A bit of residual sweetness can be yummy tho!

 

[HoppyDaze]

I've used dextrose to kick start my dough before

 

[BGBC]

That is definitely possible. I also like dough on the sweeter side...not so much the sauce though. I was under the impression that the yeast needed the sugar for the dough to rise. Always something to learn!!

Nope, definitely don't need the sugar. And the 'off' flavor you mentioned from long ferments is probably a sourdough flavor, maybe from wild yeast taking over and adding their flavor.

I think that is the intent of the sugar in the recipe. Evets is probably simply pointing out that it isn't altogether necessary. Especially for those with time for a proper cold ferment. Probably similar to using yeast nutrient, if you had a good mash the yeast should have everything they need to ferment your beer. However the nutrient can help kick start the process. I have seen sugar or honey in recipes for savory breads, probably more likely needed if you are putting it on the table the same day. A bit of residual sweetness can be yummy tho!

Think of it like brewing beer, if you add simple sugar the yeast will eventually eat it, probably first before most of the flour (nothing to back me up on that statement, just a guess). If you prematurely stop fermentation (ie, bake the bread) you'll end up with a sweet dough (honey wheat, etc).

 

[Evets]

There are many many pizzerias out there that make their dough in the morning to be ready by lunchtime. Likely, they use sugar and a lot of yeast to accomplish this. It makes it easier to keep things running smoothly in a production setting. To my taste, these doughs end up with little flavor except maybe salt, making the crust little more than a handle to be thrown away once the toppings are gone. The yeast eat the sugar quickly and produce enough co2 for a quick rise and little else. A more complex flavor is the result of fermentation of the flour itself, not just sugar. This takes more time so, like others, I like to use less yeast(like .25% or so) and give it two or three days in the fridge.

 

[ericbw]

There are many many pizzerias out there that make their dough in the morning to be ready by lunchtime. Likely, they use sugar and a lot of yeast to accomplish this. It makes it easier to keep things running smoothly in a production setting. To my taste, these doughs end up with little flavor except maybe salt, making the crust little more than a handle to be thrown away once the toppings are gone. The yeast eat the sugar quickly and produce enough co2 for a quick rise and little else. A more complex flavor is the result of fermentation of the flour itself, not just sugar. This takes more time so, like others, I like to use less yeast(like .25% or so) and give it two or three days in the fridge.

What do you mean when you say .25%? Does that mean you use 25% of the "normal" yeast pitch, or that you reduce it by 25%?

 

[gromitdj]

What do you mean when you say .25%? Does that mean you use 25% of the "normal" yeast pitch, or that you reduce it by 25%?

That is a Baker's Percentage. It represents .25% of the weight of the flour in the recipe. if 1000g of flour is used he uses 2.5g of yeast.

 

[ericbw]

Thanks!

 

[HoppyDaze]

and if you see 1.21 then you know we're talking about gigawatts

 

[hotwatermusic]

Thanks Doc.

 

[pricelessbrewing]

Made 3 personal 10" ish pizza the other day, about half way through the first one the stone cracked. Nothing unusual, never washed it. Always let it preheat for awhile, like a half hour before using. Never dropped it or anything. Used maybe 10 times.

Still works, but the crack is slightly annoying. I'll keep using it, but if it breaks again I'll probably buy one of those pizza steels.

 

[Evets]

Was it a cheap Walmart stone or such? A good thick Cordierite or Fibrament stone is about indestructible, within reason.
I tried steel but didn't care much for it. It transfers heat too quickly making it very easy to burn the bottom before the top is done. Sure, you can use the broiler part way through but to me it's just a hassle. My steel is a full .5" thick. Maybe the thinner ones work better, idk.

 

[flars]

I have tried a couple times to process pizza dough in the food processor with less than good results. I'm using the recipe posted by slym2none. Do you use the plastic dough blade or the larger standard chopping blade?

 

[slym2none]

Heh - I use the recipe, but I don't use the food pro. I mix by hand...

 

[ericbw]

I have tried a couple times to process pizza dough in the food processor with less than good results. I'm using the recipe posted by slym2none. Do you use the plastic dough blade or the larger standard chopping blade?

I use the metal blade for any recipe under about 4 cups of flour.

What was wrong with the batch you made?

 

[Jwin]

For anyone new to pizza dough, and lazy on reading, alton brown did a good bit on it...

 

[slym2none]

Heh. I also like how in that show, he talks about the "window pane" and if it breaks, you need more kneading - right as his window pane breaks and he hurries to cover it up by wadding the dough up into a ball.

 

[bob1852]

For anyone new to pizza dough, and lazy on reading, alton brown did a good bit on it...

Yeah, I like his recipe...makes a great general pizza dough. Not thin crust by any means, but still good.

http://altonbrown.com/pizza-dough-recipe/

Heh. I also how in that show, he talks about the "window pane" and if it breaks, you need more kneading - right as his window pane breaks and he hurries to cover it up by wadding the dough up into a ball.

Yeah, that part of the show has always made me shake my head. Not as much as his homebrew show though....