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re: Homemade pizza - what's your secret?
Posted on 8/19/14 at 9:30 am to Oenophile Brah
Posted on 8/19/14 at 9:30 am to Oenophile Brah
The long, slow fermented means you can mix up the flour/water/yeast/salt on any random evening, divide it the next day, and then make pizza over five days. You KNOW you'll have a pizza envie at some point during the week. Or freeze the dough, then you can move it from fridge to freezer in the AM and have pizza in the PM.
To the poster upthread, if you have a decent pizza recipe, you can just do the baker's math, figure out the percentage of each ingredient, and scale it up accordingly. To calculate the ratios, you assume that the flour weight is 100%. All other ingredients are a percent of the flour's weight. Look at Varasano's chart (scroll way down to the square chart), which might help explain this: LINK
To the poster upthread, if you have a decent pizza recipe, you can just do the baker's math, figure out the percentage of each ingredient, and scale it up accordingly. To calculate the ratios, you assume that the flour weight is 100%. All other ingredients are a percent of the flour's weight. Look at Varasano's chart (scroll way down to the square chart), which might help explain this: LINK
3
Posted on 8/19/14 at 10:01 am to hungryone
Wow thanks for that link tons of great info in there on everything pizza. Not something to read on an empty stomach though holy cow. All those pizzas and list of pizza joints at the bottom is a fantastic resource.
Posted on 8/19/14 at 10:24 pm to hungryone
Varasano's site and Serious Eats have really helped my pizza. I make Peter Reinhart's recipe,but I don't usually chill my bowl or flour -I do use ice water. Have you tried it and found that pre-chilling everything is beneficial or not even necessary? I loved the crust using Caputo 00 flour, except I didn't get as good of a char with only a 550 deg oven- needed to add some honey to help it char. 3 day fermentation is much better than only one. AP flour really does a pretty good job. Tried bread flour for a higher protein content, but didn't really find it any better than AP.
I've been itching to do a fig/prosciutto piazza, but never quite have gotten it done.
I like grilled pizza, but have found it less stressful and more enjoyable to hang out around the island with my guests drinking beer or wine while I make pizza.
I've been itching to do a fig/prosciutto piazza, but never quite have gotten it done.
I like grilled pizza, but have found it less stressful and more enjoyable to hang out around the island with my guests drinking beer or wine while I make pizza.
Posted on 8/19/14 at 10:28 pm to hungryone
Great link. 
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