So how do I get more browning on my crust? Googling says sugar in your dough but I do have sugar in my dough. Or higher heat but I cook in an outdoor pizza oven that’s around 700F. I did see that long rises can cause the sugar to ferment out and I almost always do a 2-5 day cold rise in the fridge. Does that seem like the most likely explanation? Anyone here get nice browning that does a long cold rise as well? But I’ve also heard a long cold rise is good for the dough.
That looks amazing. Have a recipe?View attachment 702039
Tavern Style, thin and crispy...Sausage and Mushroom
Tavern Style Pizza DoughThat looks amazing. Have a recipe?
He shoots---he scores! Nice side view. I'm assuming the recipe for the dough is labeled TOP SECRET but just this once, could you post it? No one else will look. I'm certain of it.Might be the prettiest pizza I’ve made.
Pizza goes in the oven (rounds and squares) at least at or about 525°F. The peppers are cooked.it is pretty, maybe too pretty? those peppers don't looked roasted?
525 is too hot for my liking.Pizza goes in the oven (rounds and squares) at least at or about 525°F. The peppers are cooked.
Roasted is great, most pizzerias don't roast them first.
I like it--that's a fiiine-lookin' pizza.525 is too hot for my liking.
That pizza looks awesome! My SO doesn't love thick crust, so I generally stick to regular crust, but I love thick/pan style. The recipe I used isn't a secret, it's the Serious Eats NY style recipe. I use all bread flour and add ~1 tsp vital wheat gluten for ~1/3 the recipe as I like a chewy crust. I also almost doubled the sugar as I had mentioned I wasn't happy with the browning of my crust, so that was an attempt to get more browning. I also cheated a bit and sprayed it with cooking spray, which probably helped with the browning more.He shoots---he scores! Nice side view. I'm assuming the recipe for the dough is labeled TOP SECRET but just this once, could you post it? No one else will look. I'm certain of it.
Seriously, the inside is right where you want it.
Side bar: I'm going to have to go back over the 5K post and find some diamonds.
Edit: I've got a non-sucky Detroit style (square dough in a deep dish) recipe I'd message you.
Edit #2: This is a decent depiction/representation of a Detroit style square. One place, the most famous one, puts the sauce on prior to placing it in the oven--which I didn't do here but am thinking it might be the way to go.View attachment 704384
it is pretty, maybe too pretty? those peppers don't look roasted?
Pizza goes in the oven (rounds and squares) at least at or about 525°F. The peppers are cooked.
Roasted is great, most pizzerias don't roast them first.
525 is too hot for my liking.
Here’s last night‘s effort...
View attachment 704389
Sausage, Caramelized Onions, and Spinach with White Sauce.
Interesting discussion around temp as I use an outdoor propane oven which gets up to about 700-750F and I always cranked it up as I thought I wanted it at hot as I could get it. I can't remember where, maybe reddit, I also posted about not getting the crust brown enough and someone mentioned cooking at a lower temp for longer based on a J. Kenji López-Alt video where he mentions 600F, so I purposely only pre-heated to ~600F this time and cooked it longer and I do think that helped (also possibly the extra sugar and cooking spray as mentioned).I like it--that's a fiiine-lookin' pizza.
As far as the high temp I mentioned goes, it's what I grew up with in the industry and various pizzerias I worked for, who didn't know one another, all used the same temp within five degrees. What I can't say, is that there isn't a better temp to work with, since I've never tried anything else. My main focus, at home, is on squares and I can say they do very well at the 525 range or even a little hotter.
It's possible that we could be talking apples and oranges here depending on the dough. Intuitively, slow cooking a dough is going to make it tough and chewy. So, again, I'm going to chalk it up to not being comparable.
It's been a pleasure.
That's something else! Good work. It looks good. For the longest time, I made dough that was akin to fluffy saltine crackers until I got the flour/water/oil ratio down.My first homemade dough. Turned out pretty good for a 15 minute dough. Unfortunately Costco was all out of the Kirkland sauce so I had to make due but it was still a tasty pizza!
Awesome bro, and welcome to the fold. Get it fold, anyways awesome. Spread that dough like you were making a pizza, but make it a rectangle and put a stick of butter on it, a cup of sugar and 2 tablespoon of cinnamon. Roll into log and cut cinnamon rolls. Just did that actually a day or two ago.My first homemade dough. Turned out pretty good for a 15 minute dough. Unfortunately Costco was all out of the Kirkland sauce so I had to make due but it was still a tasty pizza!
Way to hang in there! If it's helpful, I use my bread machine for pizza dough ALL the time, and if you have a 2LB cycle, you should be good to (in this order):Eventually got something reasonable considering it was just me eating.
If you mean all the air bubbles in the crust, you can fix that right up with a perforator. Run one of these little suckers all across the dough right before you sauce, and no more air bubbles!So the Minecraft Creeper pizza was good in theory but after it baked it morphed a bit. Plus a cheese & Buffalo chicken pizza. Delicious!
View attachment 713948View attachment 713950View attachment 713949Tried my hand at Detroit style pizza this weekend. It was good and a nice change up, but I’ll stick with my go to pizza recipe. The family agreed it was good but not as delicious as my “normal” pizza.
always willing to help.Looks delicious! It is a difficult style to master but I think @davidabcd has all the guidance we need
Initial thought is the toppings and extra parm shouldnt be there as they crisp/burn to quickly and more full fat cheese and lots of it, ideally sliced for detroit style
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