The Home Made Pizza Thread

[ebbelwoi]

It is next level pizza!

And it's crounchy!

 

[Jaybird]

And it's crounchy!

CROUNCHY! BAAAAHaahhhaaaa. Absolutely! "SOFT AND CROUNCHY"

 

[Jaybird]

I have a Bertello oven and pretty new to these Neopolitan pizzas. Everyone loves them but after proofing my dough balls they seem to flatten out instead of rise.

Any help appreciated.

I’m using Vito’s single fermentation recipe. I mostly use all-purpose flour. Tried 00 once and everyone thought the AP was better.

How are you handling the dough? I have found that to be a key factor in next level pizza. Oven temp? On top and on the stone?

 

[JRHDBrew]

Cast iron Pan pizza, don't be fooled it took me 3 days to eat it


View attachment 740076
My favorite way of doing it. I do have a stone but an overnight ferment crust in cast iron is my jam.

 

[Jaybird]

I think the key to this dough is making sure you pull it from the fridge 1 1/2 hour before you section and ball and then at least 2 hours to rest. I do a light EVOO pat then rest them under plastic wrap for 2-2.5 hours before tossing them

 

[Jaybird]

I had to change his recipe a little and of course added seasonings like Fennel, Italian blend, etc... I was toasting my fennel but think it pulls to much of the fennel flavor away from it. I'm not using salt or honey for the poolish ferment. I am using Molasses and lots of it.

 

[Jaybird]

The prep work and balling of pepperoni garlic bites.
Did I mention loved making pizza???

 

[DBhomebrew]

Not bad for a first try. Sourdough crust, homemade sauce, homemade meatballs, fresh mozzarella, seasoned ricotta, basil.

 

[NickTheGreat]

Nothing to add other than the fact my parents got me a new pizza steel for my birthday. Haven't tried it yet, but I'm excited.

 

[ThirstyPawsHB]

1st at Cauliflower crust. Tastes great once we get the process down. Stayed a little wet.

Pepperoni, Salami, olives, onion, garlic, mushroom, pesto, basil. Yummy!

 

[mtnagel]

I normally roll out my pizza crust because I suck at shaping (mostly getting a consistent thickness) but I do feel like it negatively impacts the texture of the crust, so I tried just rolling a bit to get a rough circle, then shaped by hand and I have to say the texture is so much better. But I still didn't get a consistent thickness (too thin in the center and a little too thick around the edges). But I feel like the texture is almost where I want it - chewy, but too chewy and still soft.

 

[Jaybird]

I normally roll out my pizza crust because I suck at shaping (mostly getting a consistent thickness) but I do feel like it negatively impacts the texture of the crust, so I tried just rolling a bit to get a rough circle, then shaped by hand and I have to say the texture is so much better. But I still didn't get a consistent thickness (too thin in the center and a little too thick around the edges). But I feel like the texture is almost where I want it - chewy, but too chewy and still soft.

View attachment 743064
View attachment 743063

looks absolutely delish! How long are you resting your dough balls before shaping and tossing?

Cheers
Jay

 

[mtnagel]

looks absolutely delish! How long are you resting your dough balls before shaping and tossing?

Cheers
Jay

Thank you!! I made the dough yesterday, then put in the fridge overnight. I took it out of the fridge and shaped into a ball and covered with plastic wrap for about two hours before shaping and cooking. Would you recommend another process? I'm open to experimenting

 

[gromitdj]

It does look delicious. Rolling will definitely affect the tenderness of the crust, as you are pushing some to most of the air you developed out if it. Especially at the Cornicione. I would just continue to practice shaping it by hand. Handling it as little as possible.

 

[Jaybird]

Thank you!! I made the dough yesterday, then put in the fridge overnight. I took it out of the fridge and shaped into a ball and covered with plastic wrap for about two hours before shaping and cooking. Would you recommend another process? I'm open to experimenting

Nope. 2 hours I think is PERFECT! Can you "TOSS" the dough? Have you tried that? I love to go outside on the deck and TOSS the dough. I get flour all over me and the deck and I do think there is some magic in that. Also handling the dough very softly and as little as you can. Just my thoughts. At the end of the day if the dough doesn't taste or have the consistency of bread... You're winning!

Cheers
Jay

 

[mtnagel]

Nope. 2 hours I think is PERFECT! Can you "TOSS" the dough? Have you tried that? I love to go outside on the deck and TOSS the dough. I get flour all over me and the deck and I do think there is some magic in that. Also handling the dough very softly and as little as you can. Just my thoughts. At the end of the day if the dough doesn't taste or have the consistency of bread... You're winning!

Cheers
Jay

I have tried tossing the dough, but definitely haven't mastered it.

 

[Jaybird]

I have tried tossing the dough, but definitely haven't mastered it.

The real trick is making sure you pick it up off the floor before anyone sees you dropped it. Baaaahhhaaaaaaaaa

Cheers
Jay

 

[Wildie]

if you are going to make pizza BREAD then go for it, ha ha

 

[Reneauj62]

I normally roll out my pizza crust because I suck at shaping (mostly getting a consistent thickness) but I do feel like it negatively impacts the texture of the crust, so I tried just rolling a bit to get a rough circle, then shaped by hand and I have to say the texture is so much better. But I still didn't get a consistent thickness (too thin in the center and a little too thick around the edges). But I feel like the texture is almost where I want it - chewy, but too chewy and still soft.

View attachment 743064
View attachment 743063

A lot of trial and error but, this is my favorite dough...

Ingredients

Double Batch, Single Batch

1.5 tablespoon sugar (.75 Tbsp)
2 active dry yeast or 2 teaspoons (1 tsp)
4.5 tablespoons extra-virgin olive oil, plus more for brushing (2.25 Tbsp)
5.5 cups all-purpose flour, plus more for dusting (2.75 cups)
1.0 tablespoon garlic salt (.5 tbsp)

1.5 tablespoon basil paste (.75 tbsp)

.75 teaspoon rosemary and garlic seasoning (.375 tsp)

.75 teaspoon Italian seasoning (.375)



Directions

1. Whisk 1 1/3 (2/3) cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil.
2. Whisk the flour and salt in a large bowl, add garlic salt, rosemary and garlic season, and Italian seasoning. Make a well in the center of the flour and pour in the yeast mixture. Add basil paste.
3. Gradually stir with a wooden spoon to make a rough dough.
4. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 (1) large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month.

 

[davidabcd]

I usually make Detroit style squares but I was inspired by that video a page back or whatever about kicking it up to the next level. I even went so far as to watch the whole video and write a recipe up (this was before I found out you could click on the written recipe).
I'm using bread flour instead of 00. It might show what a bad idea it is to do that. Minimal waste of time and money if it goes badly.
I'm going to use my usual sauce and cheese blend (3/2 brick/jack) but also the soft mozzarella on some of them. I'll also be using pizza screens and a standard oven with a pizza stone versus a pizza oven. Like I said, I might find out how bad of an idea it all is.
Should have pictures by Saturday. Be warned: having cooked in a pizzeria for six years, I can still make something that is aesthetically pleasing without tasting good.
Still letting me edit so here's a poolish after almost 24 hours.

 

[davidabcd]

Using a poolish and the extra time involved in making this recipe was definitely worth it. I ordered 6# of 00 from a place called Nuts.com for the next run. Pizza's a before and after with ham and mushroom. Also, I think running the cheese through the grinder tastes better than just shredding.

 

[davidabcd]

Finished products.

 

[applescrap]

Still making pizzas of course, just not posting much. Made 6 for camping, pre froze.

 

[Jaybird]

I usually make Detroit style squares but I was inspired by that video a page back or whatever about kicking it up to the next level. I even went so far as to watch the whole video and write a recipe up (this was before I found out you could click on the written recipe).
I'm using bread flour instead of 00. It might show what a bad idea it is to do that. Minimal waste of time and money if it goes badly.
I'm going to use my usual sauce and cheese blend (3/2 brick/jack) but also the soft mozzarella on some of them. I'll also be using pizza screens and a standard oven with a pizza stone versus a pizza oven. Like I said, I might find out how bad of an idea it all is.
Should have pictures by Saturday. Be warned: having cooked in a pizzeria for six years, I can still make something that is aesthetically pleasing without tasting good.
Still letting me edit so here's a poolish after almost 24 hours.
View attachment 743399

That is awesome! I personally use local bread flour as well. 00 seems like a PITA to find and use and I love our local flour. Nice job on the Poolish! Its IMHO is a total GAME changer!
Cheers
Jay

 

[Jaybird]

Still making pizzas of course, just not posting much. Made 6 for camping, pre froze. View attachment 743833View attachment 743834

So are you making them, cooking them THEN freezing them? I have a cooked Pizza I made almost 60 days ago (doing a 60 day frozen test) I am about to "bake/heat in the oven.

Cheers
Jay

 

[davidabcd]

I have 6# of 00 on the way so I'll see what it's like. There are no local flour producers here; nothing but ordinary, not high quality stuff from Kroger or otherwise.

seems like a PITA

 

[Immocles]

Reuben pizza. My wife’s specialty.

 

[JRHDBrew]

Y’all inspired me. I had some biga left over from a bread I made so I did an overnight ferment. We are about to head out of town so I added red onion and halved kalamata olives.

 

[NickTheGreat]

Reuben pizza. My wife’s specialty.
View attachment 744070

That is one of our family's favorites!

Last year I did it with homemade corned beef, homemade kraut, and store crust. I need to up my crust game

 

[Oldskewl]

That reuben pizza looks and sounds amazing. I love sauerkraut on pizza