The Home Made Pizza Thread

[eshea3]

Good for you. It won't work for me because your cup of flour is not my cup of flour. Pretty universally understood for the same reasons you use the digital scale for brewing.

 

[Oleson M.D.]

A cup is a cup is a cup. Worked for my family for generations.
I am happy for those who chose to measure out tenths of grams.
Cakes, cookies, pies, pastries, all do well with our measurements.
And I rarely use a recipe. It is done by sight, and by feel. Even my measurements are done by sight...not exact.
Pretty universal in my family going back over 100 years to Denmark.
But the pizzas? Freakin' outstanding!

 

[eshea3]

A cup measured by you is not a cup measured by another person. So as I said if it works for you, fine It just might not work for other people which is why bakers and pizza makers use weights and percentages. It's the same reasons we use weights in beer recipes. It's well known fact, but you are entitled to do your own thing but people might want to think twice about using your recipe.

 

[Oleson M.D.]

Sure, they can think twice about my recipe, or anyone's recipe. Bottom line, measure in grams, ounces, or cups. Caputo Tipo 00 flour will blow away any crust you have made before.
I did not believe it until I tried it.

Use whatever recipe you wish, but do not use any oil, or bread flour. Measure in whatever manner floats your boat, as long as you use 00 flour. That is not my advice, as it comes from a pizza chef in Milan, Italy.

 

[eshea3]

Caputo Red, Blue, and Nuvollo make great pizza. So does Anna 00 flour. As with making beer the outcome is dependent on ingredients and process.

 

[jrgtr42]

A cup measured by you is not a cup measured by another person. So as I said if it works for you, fine It just might not work for other people which is why bakers and pizza makers use weights and percentages. It's the same reasons we use weights in beer recipes. It's well known fact, but you are entitled to do your own thing but people might want to think twice about using your recipe.

Most of the baking recipes I have say to measure by weight, since flour especially, but also other fine-grained powders can pack down and vary wildly in weight. My pizza dough recipe I've been going by weight and it was never as consistent as it's been since I started that. (my recipe is from The Baking Steel site|)
As a friend of mine put it, (she's a trained chef, Johnson & Wales grad) cooking is an art, baking is a science. Regular cooking you can get by with a little of this and a little of that, skip this and add that, but baking relies on the proportions being right.

 

[Oleson M.D.]

Measure however you wish.
But if you want to emulate the professional pizza chefs in Milan, be sure to use 00 flour. You will be glad you did.

 

[eshea3]

00 flour is great if you are cooking in a pizza oven that can hit 8-900 F. In a home oven at 5-550F, it is difficult to get the crust to brown. Even if you are successful getting browning in a home oven with 00 flour, there will be a world of difference in the texture of the crust from that cooked a proper pizza oven because it will take longer to cook.

Producing a good pizza dough is not unlike brewing a good beer. Process - including fermentation - play as large role in the end product as does the ingredients.

 

[mtnagel]

I bought some 00 flour once and honestly didn't think it improved my pizzas. I have an outdoor propane pizza oven that can get up to 750ish. I've gone back to bread flour and cooking at around 550-600.

 

[z-bob]

00 flour is great if you are cooking in a pizza oven that can hit 8-900 F. In a home oven at 5-550F, it is difficult to get the crust to brown. Even if you are successful getting browning in a home oven with 00 flour, there will be a world of difference in the texture of the crust from that cooked a proper pizza oven because it will take longer to cook.

Producing a good pizza dough is not unlike brewing a good beer. Process - including fermentation - play as large role in the end product as does the ingredients.

00 flour is still good information. From what I've read, 00 is made with soft wheat. Soft wheat is lower in protein. So, instead of using high protein bread flour, I should be looking for White Lily all-purpose flour, or something equivalent.

My next crust will be made with plain old unbleached flour; about 70% hydration, and 2% salt. No oil. And I will let it ferment overnight in the fridge.

 

[Staestc]

Most of the baking recipes I have say to measure by weight, since flour especially, but also other fine-grained powders can pack down and vary wildly in weight. My pizza dough recipe I've been going by weight and it was never as consistent as it's been since I started that. (my recipe is from The Baking Steel site|)
As a friend of mine put it, (she's a trained chef, Johnson & Wales grad) cooking is an art, baking is a science. Regular cooking you can get by with a little of this and a little of that, skip this and add that, but baking relies on the proportions being right.

Add to that, Candy is another science!! And if anybody thinks weights do not matter, try a recipe that calls for 3 teaspoons of kosher salt and instead use 3 teaspoons of table salt!

 

[Hoppy2bmerry]

 

[alex510]

Has anyone try to make a diabetic friendly pie dough?

 

[davidabcd]

An Italian pizza maker for a restaurant I worked for eye-balled the flour for the daily dough--scoop after scoop until it was enough. The temp of the water was determined, literally, by hand but was measured in a very large, metal pitcher.

 

[davidabcd]

My wife brought this home. It's a Jett's pizza. The thing is, Jett's workers had to make around 30 pizzas for a lunch to serve another bunch of workers doing an event. Skimping is expected and so is lower quality.
I poshed it up with cheese and sauce and it came out far better than I thought it would.
So, I get a 1/4 credit for the photo.
Done.

 

[user 263363]

Between vacations and work, the Ooni hadn’t been fired up in awhile. I changed that tonight. Cheese with no sauce (for the toddler), regular cheese, pepperoni, and an experiment of a “crab Rangoon” style pizza. Cream cheese base with crab (unfortunately I didn’t splurge on real crab this time) and finished with sweet chili sauce and green onion.

 

[davidabcd]

regular cheese, pepperoni,

That pepperoni doneness is SPOT on. Would be thrilled to see that in any restaurant I walked into.

 

[DBhomebrew]

Cheese with no sauce (for the toddler)

Of course it's the one already cut into. Gotta feed them NOW!

 

[z-bob]

An Italian pizza maker for a restaurant I worked for eye-balled the flour for the daily dough--scoop after scoop until it was enough. The temp of the water was determined, literally, by hand but was measured in a very large, metal pitcher.

With enough practice, that's a fine method. But it takes a lot of screwups (perhaps minor ones) to get there. A lot of grandmas make biscuits the same way. Have you tried that? I used to be able to make good biscuits, but I got out of practice and lost the knack. They sell really good frozen biscuits now just to mock me

 

[davidabcd]

Have you tried that?

No, not with biscuits. I don't have a good recipe for those.

 

[user 263363]

That pepperoni doneness is SPOT on. Would be thrilled to see that in any restaurant I walked into.

I have to admit this is my best pepperoni yet. That little bit of crisp on the edge is *chef’s kiss*

 

[user 263363]

Of course it's the one already cut into. Gotta feed them NOW!

If you know, you know. Lol

 

[davidabcd]

my best pepperoni yet

I'm always working on that particular quality. A problem is that I don't spend enough effort testing out different brands--always using the Boar's Head from the fruit market. Crisp like that photo and a little pool of grease within is the goal.

 

[user 263363]

I'm always working on that particular quality. A problem is that I don't spend enough effort testing out different brands--always using the Boar's Head from the fruit market. Crisp like that photo and a little pool of grease within is the goal.

To be honest, I thought it was a gimmick but the Hormel Cup and Crisp brand works really well.

 

[davidabcd]

Hormel Cup and Crisp

I'm going to try it. Thanks.

 

[gromitdj]

Little grease chalice's... Doesn't get any better!

 

[Jayjay1976]

Which pan for authentic Detroit-style pizza? I see aluminum, steel, and cast iron options out there, but which is the real deal? I read somewhere that it originated with somebody baking pies in surplus stainless steel parts trays from auto plants, is that a myth? Is it still an option?

 

[Jayjay1976]

View attachment 763512
My wife brought this home. It's a Jett's pizza. The thing is, Jett's workers had to make around 30 pizzas for a lunch to serve another bunch of workers doing an event. Skimping is expected and so is lower quality.
I poshed it up with cheese and sauce and it came out far better than I thought it would.
So, I get a 1/4 credit for the photo.
Done.

We have a Jet's pizza near us, really unique and tasty, love the crunchy corners. Got us wanting to try making it ourselves, wonder if they would sell us some dough to give it a shot?

 

[Ozarks Mountain Brewery]

Which pan for authentic Detroit-style pizza? I see aluminum, steel, and cast iron options out there, but which is the real deal? I read somewhere that it originated with somebody baking pies in surplus stainless steel parts trays from auto plants, is that a myth? Is it still an option?

I cant say what's the best today but when I was a pizza cook years ago we used well seasoned steal, it browns better than most

 

[gromitdj]

Which pan for authentic Detroit-style pizza? I see aluminum, steel, and cast iron options out there, but which is the real deal? I read somewhere that it originated with somebody baking pies in surplus stainless steel parts trays from auto plants, is that a myth? Is it still an option?

According to legend, they were steel parts pans. I am planning on buying a set of these some day.

Detroit Style Pizza pans