Pizza

Same dough as yesterday, just 36 hours instead of 12.

Supermarket brand pizza flour, 58% water, mashed canned tomatos, gouda, bit of fresh mozza, hot peppers and oregano.

I was scared to stretch the dough further, been a really hot day and it seemed easy to rip. Oh my god so delicious.

Supermarket brand pizza flour, 58% water, mashed canned tomatos, fresh mozza, grana padano, olive oil and basil.

I used king Arthur's whole wheat crust, and loosely followed this recipe for toppings. I could have browned the top a little more, but I was hungry.

Are you making pizza this weekend??

If so what is your plan? What kind of dough or prep? What style? How are you going to bake it? Any changes from last time you made pizza?

Not possible. It is the best combination to put on a pizza and anyone who disagrees is wrong.

Olive oil, garlic, nutmeg, Parmesan, mottz and basil.

I think I went half a cycle too long in the oven. I'm not sure the frequency of rotation but I want to get a timer in the pizza kitchen.

Hey all,

I modified my Qstove to take a pizza steel instead of engineered stone and am sharing the results here.

Hi friends. Does anyone have a tried-and-true yeasted gluten-free dough recipe? I know it can be done, because the pizza in Sicily made me cry with joy. It was like pizza I remembered from BC (Before Celiac), and even my spouse thought it was as good as his glutenous ones. I have tried many recipes since that trip, even translating some from Italian, but always end up with sad, hard crusts.

I’m willing to buy special ingredients, use special methods, or learn all the hacks for whatever recipe you use. I just want real pizza again! Thanks for any leads y’all have.

From the side:

!

Bottom:

!

I have made pizza before but I am still chasing perfection and this time I got a bit closer!

The big innovation here are flour additives, that is nearly pure gluten, baking enzymes and powdered sourdough. This gives taste and raises the protein content of the dough to 17%.

Notice how the crust has a lot of large bubbles and generally large volume, compared to my previous attempts. This helps cook the crust more, leading to more crunch and a browner color. My previous attempts have always been very pale but this time it is an appetizing brown and some charring!

Also note the "leopard-spotting" in the bottom! I've never gotten them so obvious before.

Generally very happy with this result and I will definitely use these additives going forward for pizza, it makes a real difference.

cross-posted from: https://pixelfed.crimedad.work/p/crimedad/710999826907738002

> Still thinking about this pizza. > > I ate a lot of good stuff this weekend, but this pizza I had for lunch on Sunday really hit the spot. Right in the center of the pie they sprinkled some grated Parmesan and/or sea salt that provides a nice zing of flavor as soon as you put the tip of a slice in your mouth. It's the Simple Enquiry pizza from Dogfish Head Brewings and Eats in Rehoboth, Delaware. > > \#pizza #beer > > @crosspost@lemmy.crimedad.work

Had leftover taco fixings, so we made a taco pie this weekend. A bit of the pizza had crushed nachos (kid requested). Overall, a solid pizza.

!

!

Mushroom, bell pepper, and onions.

Help! I forgot to put the poolish in the refrigerator when I went to bed, it had been sitting on the kitchen counter at room temp for 10 hours. I put it in the fridge now to start adding part 2 tonight. Is my dough already beyond recovery?

The original ratios are 300 gr typo 00 300 gr water 6 gr fresh yeast 6 gr honey

I made a second poolish right now. It’s 8am , the pizza party is 36 hours away. Which do you reckon will be a better starter, batch 1 that is fermented over night at 17 degrees Celsius or the new starter with less time to develop.

The sauce is a blend of refried beans and chunky salsa. The cheese is a mix of Mexican-style shredded cheese and crumbled queso fresco. Topped with fresh cilantro and lightly-crushed nacho cheese Doritos after baking.

Inspired by my local Casey's convenience store.

I've been making homemade pizza for a while now, but I feel like I've hit a plateau with my pie quality. I think it's time to learn some new tricks!

What YouTube channels, books, blogs, or other resources have you used that really helped take your homemade pizza to the next level?

I'd love to learn more so I can really step up my homemade pizza game. Grazie!

58%, 24 h dough, mashed and salted canned tomatoes, mix of gouda and fresh mozza, hot peppers, olives, oregano.

Delicious.

This time more of a Napoli style. Delicious. 48h dough, about 58 % of water, salt and bit yeast, turned out fantastic. Mashed (canned) tomatoes, fresh mozza, tiny bit of Grana Padano, sprinkle of olive oil and some basil.

Fourth time using my pizza oven. Still working on my launch.

Full cook video

Cherry tomatoes, mozzarella, red onion, basil, balsamic vinegar. It was thick and messy enough to eat with a fork and knife, but damn it was delicious.

Not my best example of a pizza. It started out as "caprese salad and focaccia" and I figured why not combine them. It was too tasty not to share.

I used to make pizza with regular super market flour, but i recently found some caputo flour in an italian super market around here and gave it a try. I had read about it before but kinda brushed it off, but this flour is seriously just great to make dough with. I bought caputo 'pizzeria', they also had some other flavors at the store. So... I guess i was wrong brushing it off and will go to that supermarket again tomorrow and buy more of it.

For the past year, my main oven is an Edil Planet Nonno Peppe oven, an RVS oven for 1-2 pizza's. But putting 2 pizza's in there at the same time isn't really a very spacious endeavour. So I've been thinking of getting the bigger version, the Edil Planet Pizzaiolo (2-4 pizza's). That will cost me around 1500€. I also have an Ooni Fyra, but that's even smaller so... Any recommendations for a possible alternative?

Pizza takes practice! Don't be discouraged by first attempt results. Here's a look back at my progress over 5 years of pizza making in a conventional oven. I do most of the bake these days on a steel in the dedicated broiler drawer of my old oven. Early attempts used 00 Flour which sucks for conventional ovens since it doesn't brown at lower heat. KABF for the win. Recipe below.

Recipe measurements for 3 dough balls about 290g.

King Arthur Bread Flour - 100% - 530g

Water (90-95 degrees F) - 61% - 323g

Sea Salt - 2% - 16g

Instant Dry Yeast - .25% - 1.3g / or two-thirds of a half tsp

Steps:

1. Dissolve salt in lukewarm water by swishing around in large bowl or food container

2. Add yeast, and swish around to dissolve

3. After a minute or two add flour and mix by hand until just incorporated

4. Cover and let rest for 20 minutes

5. Remove dough and knead for 30-60 seconds on lightly floured surface

6. Bulk ferment for 2 hours, covered, at room temp

7. Divide dough and shape into balls.

8. Put dough balls on floured plate. Sprinkle with flour, and cover plate with plastic wrap. Or use sealed food containers that provide space to ferment.

9. Ferment dough in fridge for 24-48 hours.

10. Remove dough balls 90-120 minutes before baking, during that time preheat your pizza stone at the hottest temp. Roll dough on lightly floured surface to about 13-14 inch diameter

I used pizza dough from Aldi as well we there pizza sauce. It turned out really good.

Peppe Pizzaria, Paris, France. Shop was rated best pizza in Europe in 2021 and 2022. The front pizza is the "CAMPIONE DEL MONDO" with yellow tomatoes, jambon, provolone, mozzarella di bufala, grilled almonds, and fig jam. Behind a more standard Pizza PIccante with a spicy ham (not sure if sopressata, salami, or something else) and onion confit.

A few weeks ago I posted about the trouble I had with 100% whole wheat pizza crust. I've been tweaking the recipe since then, so I think it's time for an update. The summary is that the most recent recipe works pretty well.. as long as I don't let the dough get over-proofed. Decent structure, crumb, and taste. The big innovation isn't too surprising: Adding vital wheat gluten to strengthen the dough.

The recipe for two NY-style pizzas: 562 grams home-milled white whole wheat flour, 370+ grams water, 120 grams ripe sourdough starter, 28 grams vital wheat gluten, 19 grams olive oil, 11 grams salt, and 6 grams sugar. Optional: Half a teaspoon each of onion and garlic powder. Knead, divide, 72 hour proof in the fridge, bring to room temp, shape, top, and bake (preheated to 550°F then switched to broil, baked 5 minutes on steel).

Pictured here: Kale, potato, red onion, and fennel seed.

Better success with my 3rd roccbox attempt. Sourdough at around 65% hydration. My peel skills are weak as evident by the odd shaped but still delicious pizza.

I've been making sourdough bread for the past 2 years and got very good at it. About 9 months ago, I started working out a sourdough pizza dough recipe and began learning how to make my own homemade pizzas.

After much trial and error, and a lot of experimentation, my pizzas started getting much better. Here's my latest.

Details: 100% sourdough pizza dough - 70% hydration. Custom cheese blend: 60% mozzarella, 15% cheddar, 15% sharp provolone, 10% parmesan. Sauce base: made from scratch using canned whole san marzano tomatoes & some seasonings/spices. Toppings: mushroom, green bell pepper, red onion, and hard salami.

The most awesome part is that we no longer order pizza delivery - my pizzas are coming out better than anything we used to get delivered (and it saves a ton of money)!

I froze a few balls of pizza dough last time I made a big batch. I put the in oiled zip lock sandwich bags.

It was less than an hour from remembering I had the dough to eating. The bags let me defrost in a waterfilled bowl which made it extra fast.

Now to make more dough!!!

Made with KA 00 flour and a 12" ooni