The Home Made Pizza Thread

[TrickyDick]

I made a couple of Detroit style pies tonight.

Do you bake those in the WFO or kitchen oven?

Been wanting to pick up a couple Detroit pizza pans.. Maybe put that on my birthday wish list.

 

[TrickyDick]

It's a popular style up that way. Places like "Buddy's" and "Shields". The dough is pressed in the pan and allowed to rise. Cheese(brick cheese or mild whitte cheddar) is put on all the way up against the pan where it gets all brown and crunchy. Then a couple lines of sauce, and then whatever toppings you want. Good stuff.
Little Ceasars has a version of it now with bacon around the sides.

Forgot to ask, when you bake these, what temp? How is the dough different than the Lehman style which is what I use for most pies, though I prefer the Neapolitan style, I'm usually cooking for a large group of usually ravenous family members with little patience for the smaller Neapolitan pies with more varied toppings... This is where some Detroit style pans would help. I could bake those and possible make ahead, then they can chow down while I make the style I prefer.

TD

 

[Hank_Scorpio]

@ hank what kind of flour are you using? Using 00 will get you more char, or leopard spots, Macchia do lepardo as the Italians say... eesa done when a ita looksa like a leopardos spots

Innnnntersting, thanks.

I'm using king arthur bread flour. I tried 00 a while back and had less than stellar results, but perhaps I should give it another shot? I thought I remembered reading that you need really high oven temps to get the most out of 00...not sure where I read that though.

 

[TrickyDick]

Innnnntersting, thanks.



I'm using king arthur bread flour. I tried 00 a while back and had less than stellar results, but perhaps I should give it another shot? I thought I remembered reading that you need really high oven temps to get the most out of 00...not sure where I read that though.

I have heard this too, but the fact is that you can burn any flour in a hot oven. 00 is the proper flour for a Neapolitan style pizza.. Not sure it's going to be a true Neapolitan in an electric oven on a steel but lots of folks are getting close. Need to use the doming trick after the crust sets. It is a more delicate flour/dough than bread flour and high gluten flour, and yields a more delicate crumb structure in my (limited) experience and opinion.

You can get leoparding with other flours too. I like to use all trumps flour. Buy it in a big sack and store in airtight buckets. Use this for all my pizza unless I'm trying to make Neapolitan pizzas, then I use 00.

 

[HoppyDaze]

damnit...I need to get a baking steel now. This thread is expensive.

 

[bob1852]

Made up some dough last night...

66% H20
2.9% kosher salt
2.9% olive oil
2.17% sugar
1.30% yeast

Not sure what I'll top them with tonight, but it'll have spent ~24 hours in the fridge...

 

[brewbama]

Made up some dough last night...

66% H20
2.9% kosher salt
2.9% olive oil
2.17% sugar
1.30% yeast

Not sure what I'll top them with tonight, but it'll have spent ~24 hours in the fridge...

What style pie does this make?

 

[bob1852]

What style pie does this make?

The regular kind.


Just a basic, standard pizza dough...

 

[Evets]

Forgot to ask, when you bake these, what temp? How is the dough different than the Lehman style which is what I use for most pies, though I prefer the Neapolitan style, I'm usually cooking for a large group of usually ravenous family members with little patience for the smaller Neapolitan pies with more varied toppings... This is where some Detroit style pans would help. I could bake those and possible make ahead, then they can chow down while I make the style I prefer.

TD

I bake these in the electric kitchen oven at 475, about 10 minutes.
The dough is made with average bread flour at about 75% hydration and .6% instant dry yeast, overnight in the fridge and proofed in the pan before topping.

 

[Hank_Scorpio]

You can get leoparding with other flours too. I like to use all trumps flour. Buy it in a big sack and store in airtight buckets. Use this for all my pizza unless I'm trying to make Neapolitan pizzas, then I use 00.

All trumps is a high protein/high gluten flour, correct? I see that King Arthur will sell you a 3 pound sack of their Sir Lancelot...might have to order that to see how it works for me, as it seems to have a very similar protein % as all trumps. I was looking around a bit after your all trumps suggestion and realized I really should experiment with other types of flour to see what works best with my set up.

Here's what I made last night. I let my dough sit for a bit longer after taking it out of the fridge and also gave my baking steel a few extra minutes under the broiler before tossing the pizza on. Got a much better spring from my dough and a quicker cooking bottom. Oh, and for toppings I tried a combo of manchego cheese and pineapple. This was the first time using manchego on pizza, but I like how it turned out. Developed a nice crispy texture on top while still remaining gooey underneath. Definitely will use it again.

 

[bob1852]

Probably one of my best pies yet. Crunchy, yet chewy, dense yet fluffy; slightly saltly, yet gently sweet.

 

[HoppyDaze]

You're not talking about THAT pie

 

[lazarwolf]

damnit...I need to get a baking steel now. This thread is expensive.

Steels are nice but stone is too, and way cheaper and a Lil more authentico.

You can go to home Depot and get a 24" ceramic tile. Just make sure it's lead free. I used one for years. It was $3.

 

[Jeffries55]

Steels are nice but stone is too, and way cheaper and a Lil more authentico.

You can go to home Depot and get a 24" ceramic tile. Just make sure it's lead free. I used one for years. It was $3.

I'll add that you can also go to Menards and pick up a set of fire-bricks for $14, makes a 13.5 x 18" cooking surface. Preheats these bad boys and you're good to go.

 

[italarican]

Clockwise, from the top: cheese, salmon, bacon, pepperoni. Baked on a steel.

 

[BGBC]

Sausage and shiitake. Tartine crust, with 2% olive oil. Was going to do two tonight, but stuck the other dough ball back in the fridge for tomorrow.

View attachment ImageUploadedByHome Brew1425857660.645359.jpg
View attachment ImageUploadedByHome Brew1425857670.530778.jpg

 

[brewbama]

I pulled out the Pizza Oven today to use some of the Canadian Bacon I cured and smoked.

Cheers!

 

[TrickyDick]

Some good looking pies folks! Awesome use for the home cured bacon too!
I did a few NY style and made a batch of neo style dough too with 00. My sourdough died and had to punt. Drew off some yeast from a conical and added a pipette of beer from a pellicle crusted carboy for some lab and who knows what else. 30 hour ferment but little rise. Came out just ok but crumb texture suffered. Need to get my new culture going soon.
Here are a few shots

View attachment 1425912051918.jpg

View attachment 1425912068765.jpg

View attachment 1425912083297.jpg

 

[finsfan]

Clockwise, from the top: cheese, salmon, bacon, pepperoni. Baked on a steel.

Those looks beautiful! Whats your dough recipe?

 

[TrickyDick]

I pulled out the Pizza Oven today to use some of the Canadian Bacon I cured and smoked.



Cheers!

Did you use a tenderloin for those? I did one with a slightly trimmed loin and pieces are bigger than your pics.

 

[treacheroustexan]

You all are making me jealous. This is my first attempt at a pizza with my own dough from scratch. I needed to cook it a little longer but it was still delicious!

 

[italarican]

Those looks beautiful! Whats your dough recipe?

For 4 pies:

32 oz flour (75% caputo, 25% bread flour)
63% water
2.8% sea salt
1.67% sugar
0.3% Instant Dry Yeast

Pre-knead: warm water (90-100F) and water into two batches: mix yeast in one and salt in the other

Post-knead: Cold ferment 48 hours, rise at room temp 2 hours

I preheat the steel at my highest setting (550F) for an hour (top rack) and then switch to high broil while I'm shaping the dough. This gets a neapolitan style, NY style hybrid in 2-3 minutes: chewy and crunchy crust and floppy in the middle.

For NY style, I still switch to broil when shaping the dough but flip it back to 550F bake after about 30 seconds in. Bake for about 3 minutes, then broil for the last minute for a 4:30 total bake time.

Most people say avoid caputo flour without the intense heat a wood fire oven gives you, so a high gluten bread flour may be preferable. Me personally, I was gifted a 25 lb bag of caputo, so I've experimented with different ratios of bread and caputo mixes. I personally keep coming back to this ratio. I just love the chew and puffiness of the caputo flour with a little better flavor and browning from the bread flour and sugar.

 

[bob1852]

I've had my oven sensor freak out and turn the thing off everytime I switch from 525*f oven temp to high broil.

It stinks because I like the results...

 

[BGBC]

2nd day of dough (two night cold rise). Shiitake and fresh mozzarella.

Dough was better tonight than last night I think. Definitely using this recipe again. Wife nixed the idea of a stone (for now at least).
View attachment ImageUploadedByHome Brew1425948726.572912.jpg

 

[italarican]

2nd day of dough (two night cold rise). Shiitake and fresh mozzarella.

Dough was better tonight than last night I think. Definitely using this recipe again. Wife nixed the idea of a stone (for now at least).
View attachment 262321

Is there a particular reason she's not on board with a stone? If she's not convinced it's worth it and likes pizza, show her this: http://imgur.com/HeKXm1d

 

[italarican]

I've had my oven sensor freak out and turn the thing off everytime I switch from 525*f oven temp to high broil.

It stinks because I like the results...

Shoot, that's disappointing. Mine shuts off only after about 10 minutes on broil, hence why I only switch as I'm shaping the dough. I flip it back to 550 between bakes to keep the sucker going.

 

[BGBC]

Is there a particular reason she's not on board with a stone? If she's not convinced it's worth it and likes pizza, show her this: http://imgur.com/HeKXm1d

Thanks, sent!

I think it's just a matter of not wanting more 'stuff'. And I don't blame her. We don't make pizza that often really, but it might change now that they're getting better.

 

[TrickyDick]

Thanks, sent!

I think it's just a matter of not wanting more 'stuff'. And I don't blame her. We don't make pizza that often really, but it might change now that they're getting better.

Do you have a set of China maybe you registered for as wedding presents? If so, how often does that get used and how much space does it occupy? I'd bet a pizza stone/steel would see more use than the China. I totally understand the more stuff approach, but it's not like you are wanting a wood fired pizza oven or something crazy, it's just an indestructible piece of metal that can sit alongside your cutting boards.

TD

 

[72hw]

Me and the better half have been talking about making our own pies, many thanks to all for the trove of kick ass info on this thread!

 

[Eubanks]

Made my first pizza from scratch tonight and it turned out great. I used this recipe:
http://www.pizzamaking.com/forum/index.php?topic=6758.20

I forgot to drain my tomato puree so sauce was a little watery but otherwise this is a great recipe that I look forward to making again and again