The Home Made Pizza Thread

[applescrap]

Good post, my friend. I got sick of dough sticking to peel or corn meal flying all over the kitchen. I use the peel to slide the parchment and dough on to the stone, and then slide the parchment put from under the pizza after the first minute in the oven.

It works incredibly well.

Definitely incredibly well, and I am sure I got the idea from you earlier in this thread. Thanks!

 

[hotwatermusic]

The sprayed oven is the effect of a light spray of water to the ovens inner surface during it's highest heat, helps promote a tighter more crusted dough due to steaming effect of the cooking. At least that's what I understand from bread..

Hmm I think I'll have to research a bit, I found a NY bread dough recipe that someone shared.. but I am a hypocrite. I don't answer questions during lab that students ask when they are in the lab manual.. sorry for that

Ok, basically simulating a Dutch oven effect. As in a ciabatta or the like. It's worth trying. If you do, report back. A lot of what pizza cooks do seems to be focused on drying the crust out. The shorter cook times probably play a factor as well.

 

[Jwin]

I think steam would be counter productive on a screened pizza. On a stone or steal, it would probably not be noticable. Steam is used to keep outer crust soft in extended bakes. Doesn't really apply to pizza.

 

[Weezy]

I just moved to the metal acreen pans, away from a stone. No complaints so far.

 

[Jwin]

I really like the stamped/punched aluminum quick disks. A solid disc with quarter inch holes punched across it. They get hot enough that sticking isn't an issue.
I start on those, with the pie under the stone, then transfer to the stone to finish, while I load a second pie under the stone.

 

[RevKev]

Thank you all kindly and apologies for the questions .. I'm a newbie when it comes to this. I will look into a disk like that thanks!

 

[treacheroustexan]

I'm going to start putting together Laheys no knead dough tomorrow for a few pies Friday night. I've always just used store bought dough wish the exception of a few times. Wish me luck.

 

[RevKev]

Popping the pizza cherry tonight, hopefully I don't disappoint myself. Thanks to icebob for the sauce recipe and Jwin for the dough recipe share. I'll need to learn how to make them circular though

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[gromitdj]

Round pizzas are over-rated! Just call them rustic. As they say... The proof of the pudding is in the eating.

 

[RevKev]

Next time I need to stretch the dough more.. but hell yeah not bad for a first attempt 🍕

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[hotwatermusic]

Next time I need to stretch the dough more.. but hell yeah not bad for a first attempt 🍕

Nice work. Stretching dough is a whole thread unto itself. Not easy and there are plenty of ways to go about it. It's not the most romantic way to go about it but a little rolling pin, especially at the beginning will help. In my experience most weak spots are caused way before they show themselves. If you can get a somewhat circular skin started and then try the more tricky hands-on stuff later you get a little more malleable dough. The idea being that a more evenly thin skin won't pull in any specific direction once it's up in the air stretching under it's own weight. It's really hard to get perfect hand stretched pie...until it's not.

 

[RevKev]

That is very encouraging.. until it isn't. Ha ha ha see what I did But yes I will have to look into that and will definitely take your tips, until they are perfect I shall be eating rustic pizza

 

[trav77]

Round pizzas are over-rated! Just call them rustic. As they say... The proof of the pudding is in the eating.

Imperfect = rustic
Burnt = cajun
Dropped it in the dirt = random (give it "randomly" to the person you like least)

It's all good.

 

[Jwin]

RevKev. With that dough recipe, I've found it more forgiving when you cold ferment for 2 days, pull it out and rest, covered, at room temp for an hour(~50°). Then, stretch while it is still a little cool and rest the stretched skin while the oven heats. Just be cautious of sticking as the dough will sweat a bit when still cold.
I'm not a big fan of rolling pins past the very beginning as they really screw up the cell structure of the dough. Best not to worry about crust/edge starting out. Just shoot for consistency. Trying to get a consistent crust is hard enough. Don't be afraid to trim the edges back to round before or after stretching.
Oh, and stay out of the middle, just work the edges.

 

[ericbw]

Shape it first, then let it rise. Makes it easier to stretch in the shape you want.

Oblong irregular ugly crust is still good!

 

[Weezy]

Buffalo chicken

I thought this vid was helpful to me. I use this guy's method for shaping the pie. It works for me:

https://youtu.be/FNCuzBXmZtY

I also use a Ninja blender with the dough blade to make nice dough balls for me, similar to this video, but I get well kneaded, warm balls right out of the machine.

 

[RevKev]

All very very helpful thank you!

I will take those in mind as this Sunday is the dinner date with he gf. I'm cooking.

Weezy is that blue cheese or ranch? Bc you're in PA I don't know if you would be a ranch fellow

 

[applescrap]

Tortilla pizza with alfredo sauce. Alternate name scooby snacks. Want to try a baguette pizza or wonderbread, whatever, while the steel is searing hot.

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[Ozarks Mountain Brewery]

nice, I've been wanting to try that

 

[Temptd2]

I actually love tortilla pizzas, or pita pizzas - quick and dirty and tasty!

 

[hotwatermusic]

Love that. That's how my country momma made burritos when I was growing up. Being in l.a. and immersed in Mexican culture with a mom from Idaho/kansas/iowa. Hungry now.

 

[Jwin]

I actually love tortilla pizzas, or pita pizzas - quick and dirty and tasty!

When I was 10-16, I would stuff pita with spaghetti sauce and shredded moz and stick it in the toaster, slit up, for 4-5 cycles. 12 yo me didnt think it could get any better than that.

 

[MoonBrewer]

For those having trouble with pies sticking to the peel, check this out. Best investment I ever made for homemade pizza. It has allowed us to go looser on the dough, thinner on the crust, and still get it in the oven in a round shape.

EXO Super Peel
www.amazon.com/gp/product/B001T6OVPO

Price has gone up since I bought one 5 years ago, but mine is still going strong after all these years!

 

[treacheroustexan]

Laheys recipe just mixed and will sit until tomorrow night. Inexperienced making my own dough so we will see. It was really sticky so I added a little more flour and transfered to a clean bowl with a few drizzles of olive oil and mixed some more.

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[Weezy]

All very very helpful thank you!

I will take those in mind as this Sunday is the dinner date with he gf. I'm cooking.

Weezy is that blue cheese or ranch? Bc you're in PA I don't know if you would be a ranch fellow

Both actually. Ranch is baked in (family preferred the ranch baked and not added after). Blue cheese drizzle on top.

 

[kev211]

Forgot to post this bad boy last night. Homemade pesto with grilled chicken prosciutto and basil

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[treacheroustexan]

Need some tips. When shaping the dough before adding toppings, what is the best way to deal with sticky dough? Just flour, wet hands or olive oil?

 

[kev211]

Need some tips. When shaping the dough before adding toppings, what is the best way to deal with sticky dough? Just flour, wet hands or olive oil?

I prefer flour. Easy to sprinkle on and you can get most of it off by slapping the dough around between your hands. I follow the method @icebob uses when shaping his dough. Look at his photos. He makes a small dome in the middle and presses that down and shapes it. Works really well

 

[treacheroustexan]

I prefer flour. Easy to sprinkle on and you can get most of it off by slapping the dough around between your hands. I follow the method @icebob uses when shaping his dough. Look at his photos. He makes a small dome in the middle and presses that down and shapes it. Works really well

Cool thanks! I'll check the photos out.

 

[Weezy]

Cool thanks! I'll check the photos out.

Use a little less water next time. Or rather try to dose the water slowly and only put just enough in to get a nice stretchy dough going. You'll get the hang of it before you know it.

Are you using high gluten flour? It really, really makes a noticeable difference. A little more than half my flour is high gluten. You can get big bags at GFS.

Anybody try Kyrol flour?