The Home Made Pizza Thread

[Yeastieboy]

I only use enough to give a little sheen to the dough. Typically for me that equates to about 5g in a 560g primary dough ball. Personally, and without crunching numbers, I probably wouldn't use more than 1 tablespoon with your recipe. Perhaps even closer to a teaspoon. That's not to say 3 will be an issue though. Just my personal gut feeling.

It probably depends what kind of dough your making. I make more of a NY style dough... and then I dip it in ranch.

 

[Hanglow]

I enjoy dipping a crust, especially if it is a crunchier crust. As for eggs on pizza, egg and spinach pizza is a classic florentine pizza and then the capricciosa also sometimes has egg. It's not something I make very often though

 

[Evets]

Generally, the more oil you add, the less crispy your crust will be. Oil will help with extensibility. For N.Y. style, I typically use 1-2%.

...and for Godsake, get yourself some Mike's Hot Honey!!!

 

[Hoppy2bmerry]

So - how much olive oil does everybody add to their dough? My standard recipe has been:

5 (1#7oz.) cups bread flour
1/2 TBS sugar
1 TBS yeast
1 TBS kosher salt
2 cups water
3 tablespoons EVOO

But the last batch I halved the oil and sugar and had a crisper crust that was still easy to work and made an excellent pizza.

I only make NY pizza, and I use 2Tbs... I get the light crisp and can still fold it... Yeah I know in Chicago they call that a taco.

 

[Staestc]

Generally, the more oil you add, the less crispy your crust will be. Oil will help with extensibility. For N.Y. style, I typically use 1-2%.



...and for Godsake, get yourself some Mike's Hot Honey!!!

And build yourself Evets oven!!

 

[hotwatermusic]

I've see yours too, both look good, but your from Cali, what do you know about pizza

Never in my life have I considered dipping my crust in ranch, to each his own.
As I said no offense to Yeasty, just wondering where he was located with these weird customs

Why I oughta!!! How dare you impugn the fine state of California. Do you realize without the glorious establishment of the California Pizza Kitchen the world would be without the kiwi, venison, watercress, and gorgonzola pie. That's about all that I can take from you sir!!!

 

[hotwatermusic]

Generally, the more oil you add, the less crispy your crust will be. Oil will help with extensibility. For N.Y. style, I typically use 1-2%.

...and for Godsake, get yourself some Mike's Hot Honey!!!

I'll bite. Counting on you Evets. Mike's is on the way!

Follow up question, out of curiosity, do you think that the more oil/less crispy is consistent with all varieties of oil? I don't use oil much anymore but when I did I thought an oil like EVOO with a low smoke point actually dried out. Maybe more crunchy than crispy if that makes sense. I ended up using grapeseed oil of all things because you can beat the crap out of the stuff for deep frying and it holds up. Canola would be similar. However I have admitted before that I tended to be pretty unscientific in the past and my findings could just as likely be cook error. I definitely agree with the extensibility part and that's why I don't use it much now.

 

[Evets]

I'll bite. Counting on you Evets. Mike's is on the way!

Follow up question, out of curiosity, do you think that the more oil/less crispy is consistent with all varieties of oil? I don't use oil much anymore but when I did I thought an oil like EVOO with a low smoke point actually dried out. Maybe more crunchy than crispy if that makes sense. I ended up using grapeseed oil of all things because you can beat the crap out of the stuff for deep frying and it holds up. Canola would be similar. However I have admitted before that I tended to be pretty unscientific in the past and my findings could just as likely be cook error. I definitely agree with the extensibility part and that's why I don't use it much now.

For oil IN the dough(ny style) I just use plain olive oil, rather than EVOO since it's use is more of a dough conditioner than a flavor enhancer. Hell, veg. oil would be fine. Save the better, more $ oils for other things. I used to not use any oil in my dough but I find now that it really does help with opening the ball(extensibility) and it helps with browning as well.
For pan style, I prefer shortening. It's a lot easier to spread the dough than on a slippery liquid oil. Even further, a pre-chilled greased pan makes it easier yet. I bake pan styles at 475. The dough fries up nice and crispy in the grease and at the lower temp smoke point is not really an issue.
In the wood oven, I seldom use any oil at all as it tends to want to burn the bottom quickly at that those temps.
Yer gonna love that honey!

 

[headbanger]

Why I oughta!!! How dare you impugn the fine state of California. Do you realize without the glorious establishment of the California Pizza Kitchen the world would be without the kiwi, venison, watercress, and gorgonzola pie. That's about all that I can take from you sir!!!

I didn't think you could even burn wood legally in CA anymore.

 

[Homercidal]

I didn't think you could even burn wood legally in CA anymore.

Ouch... he he...

That may be so, but you can burn other things. But they tend to give your crust a dank taste.

I made ore Chicken Alfredo pizzas the other day. Turned out great, except I used the fridge dough again to save time. It wasn't bad, other then being too sweet for me. I might not do it again on this kind of pizza. I really need to work on making my own crust just the way I like it.

FWIW the pizza was: Chicken, Bacon, Carmelized Onion, diced Zucchini, baby spinach, parmesan cheese, mozz cheese, garden cherry tomatoes, halved.

 

[kev211]

Why I oughta!!! How dare you impugn the fine state of California. Do you realize without the glorious establishment of the California Pizza Kitchen the world would be without the kiwi, venison, watercress, and gorgonzola pie. That's about all that I can take from you sir!!!

As a Californian, this made my day

I didn't think you could even burn wood legally in CA anymore.

You cant, but there is a significant underground following of illegal wood burners

 

[applescrap]

Here in colorado a pizza chain called beau jo's was founded. They are know for big thick wheat flour pies, with honey on the table to dip the crust.

View attachment 1472674125510.jpg

 

[benco]

The pizza and dough on here is awesome! Ranch, honey, marinara, hot sauce, etc, whatever it takes to eat the pizza or crust is good also. My wife will eat everyone's leftover crust on the table without adding anything. She loves it!

 

[ChefRex]

As a Californian, this made my day



You cant, but there is a significant underground following of illegal wood burners

So you know nothing of good pizza either?

 

[Yeastieboy]

I figure if you're to the point of burning wood to bake a pizza you're probably starting to wrap your head around the concept of a good pie.

Probably going to have to start some dough tomorrow, being Thursday and all. It's become a bit of a ritual around here. God I'm fat.

 

[kev211]

So you know nothing of good pizza either?

Well thats not very nice! Haha

You're just jealous of our perfect weather and endless breweries

 

[Apple_Jacker]

I had a Corbonara pizza at Community Pie in downtown Chattanooga that had:

Pancetta, green onion, black pepper, mascarpone cream sauce, fresh mozzarella, extra virgin olive oil, sea salt and egg.

And it was phenomenal. I'm definitely a believer in egg on pizza.





And ranch for the crust!

 

[ChefRex]

I had a Corbonara pizza at Community Pie in downtown Chattanooga that had:

Pancetta, green onion, black pepper, mascarpone cream sauce, fresh mozzarella, extra virgin olive oil, sea salt and egg.

And it was phenomenal. I'm definitely a believer in egg on pizza.





And ranch for the crust!

You know,.....Nothing

Glad you enjoyed!

 

[applescrap]

Was tired so I just stuffed all the dough into a Pampered Chef that was olive oiled on the bottom pretty heavily. Put sauce on it, cheese on it, and then put Garden Anaheim tomatoes and banana peppers. So different from the pizza the other night. Big thick crust

View attachment 1472781612507.jpg

View attachment 1472781628906.jpg

 

[Yeastieboy]

Got some Poolish kickin' tonight. Will make some Neapolitan dough tomorrow for the weekend. There may or may not be ranch involved. Stay tuned!

 

[kev211]

Had some leftover carne asada from taco Tuesday so I made a carne asada pizza.

I painted on the juice from some salsa to coat the dough, topped with black beans mixed with the salsa, carne asada and then topped with mozz, olives, onions, cilantro and avo after cooking. Thought I had tomatoes on hand, turns out I was wrong haha

View attachment 1472791595708.jpg

 

[Yeastieboy]

View attachment ImageUploadedByHome Brew1472870690.262384.jpg
This little baby got divided into three little babies... At about 250g each per the guidelines of Associazione Verace Pizza Napoletana.

 

[Yeastieboy]

View attachment ImageUploadedByHome Brew1473103292.738498.jpg
Keepin' it traditional today.

 

[kev211]

View attachment 368757
This little baby got divided into three little babies... At about 250g each per the guidelines of Associazione Verace Pizza Napoletana.

Whats with the cheesecloth? How do you keep the dough so smooth on the outer surface? When I ferment it looks like the surface of the moon

 

[Bigdaddyale]

Whats with the cheesecloth? How do you keep the dough so smooth on the outer surface? When I ferment it looks like the surface of the moon

Gluten development and more hydration
Autolyse
the dough in the op looks a little rough. great for the kitchen counter, but I have seen tighter skins on dough balls posted before

 

[Yeastieboy]

Whats with the cheesecloth? How do you keep the dough so smooth on the outer surface? When I ferment it looks like the surface of the moon

I throw a damp cheese cloth over the dough after the initial preparation and let it sit at room temp for 30-40 minutes. The cloth simply keeps it moist during that time. I let it sit at room temp before refrigeration simply to give the yeast a jump start eating simple sugars in the flour. Before going in the fridge, I cover with plastic wrap.

Not sure why your dough looks like the surface of the moon. If your doing a no rise, quick rise or no knead type of dough, it's less than ideal. They often use a large amount of yeast and typically involve sugar to kickstart the yeast. The extra yeast may cause active bubbles and "cratering". In my experience, dough made that way is less flavorful, less tender, and way more filling than dough made with a slow rise in the refrigerator for 24-48, sometimes even 72 hours. I will usually bulk ferment for a day and the degass (quickly knead) the dough before dividing it into small balls and fermenting the rest of the way. This school of thought completely changed pizza for me.

Hope that's helpful.

 

[kev211]

I throw a damp cheese cloth over the dough after the initial preparation and let it sit at room temp for 30-40 minutes. The cloth simply keeps it moist during that time. I let it sit at room temp before refrigeration simply to give the yeast a jump start eating simple sugars in the flour. Before going in the fridge, I cover with plastic wrap.

Not sure why your dough looks like the surface of the moon. If your doing a no rise, quick rise or no knead type of dough, it's less than ideal. They often use a large amount of yeast and typically involve sugar to kickstart the yeast. The extra yeast may cause active bubbles and "cratering". In my experience, dough made that way is less flavorful, less tender, and way more filling than dough made with a slow rise in the refrigerator for 24-48, sometimes even 72 hours. I will usually bulk ferment for a day and the degass (quickly knead) the dough before dividing it into small balls and fermenting the rest of the way. This school of thought completely changed pizza for me.

Hope that's helpful.

It's very helpful! Thank you! So are you saying that you don't use any sugar in your dough? I've been using sugar, letting it sit at room temp for about 4 hours then holding it in the fridge for about 48hrs.

 

[Yeastieboy]

It's very helpful! Thank you! So are you saying that you don't use any sugar in your dough? I've been using sugar, letting it sit at room temp for about 4 hours then holding it in the fridge for about 48hrs.

Correct. Personally I do not add sugar to my dough. Flour, yeast, salt, water, olive oil (sometimes), and diastatic malt powder to help facilitate browning since I don't have a legitimate pizza oven. That's it for me.

Note that diastatic malt powder also contains enzymes that help yeast grow during fermentation providing a nice rise and texture to the finished dough. I highly recommend it.

 

[Bigdaddyale]

Whats with the cheesecloth? How do you keep the dough so smooth on the outer surface? When I ferment it looks like the surface of the moon

post a picture of your dough.

 

[Bigdaddyale]

It's very helpful! Thank you! So are you saying that you don't use any sugar in your dough? I've been using sugar, letting it sit at room temp for about 4 hours then holding it in the fridge for about 48hrs.

not enough water. basic rule - multiply cups of flour by .70 for cups of water. - after 5 pizzas make an adjustment. I use eyeball method now but I bet it's around .60 to .70