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Christmas Pizza Party
Posted on 12/21/18 at 5:06 pm
Posted on 12/21/18 at 5:06 pm
Made a quintuple batch of this pizza dough last night and let it slow rise:
New York Times - Roberta's
Got the toppings all prepped:
Hopefully all goes well!
New York Times - Roberta's
Got the toppings all prepped:
Hopefully all goes well!
7
Posted on 12/21/18 at 5:29 pm to KosmoCramer
Pics please.
Posted on 12/22/18 at 7:30 am to KosmoCramer
What’s the recipe? Your link has a paywall
Posted on 12/22/18 at 9:45 am to jimithing11
LEARN: How to Make Pizza
Italian Mark as Cooked 3,482 ratings
INGREDIENTS
153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)
PREPARATION
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture.
Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Italian Mark as Cooked 3,482 ratings
INGREDIENTS
153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)
PREPARATION
In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture.
Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Posted on 12/22/18 at 3:03 pm to KosmoCramer
Made a whole bunch of different pies, but only able to snap a few pics. One mistake I made is mixed corn meal and flour, 50/50. It burnt on the pizza steel. I switched to only flour and the pizzas slid off well, but it was too late.
Pepperoni
Cheese
Bacon and Pineapple
Pepperoni
Cheese
Bacon and Pineapple
Posted on 12/22/18 at 3:06 pm to KosmoCramer
Looks real good KC, would eat.
Posted on 12/22/18 at 3:06 pm to KosmoCramer
This was the first time I let it slow rise in the fridge, it made ALL the difference in a good way. If you can plan ahead, do it.
Posted on 12/22/18 at 3:13 pm to t00f
It was damn good. Really nice flavor.
Also I bought both only mozzarella, and a shredded blend with provolone, mozz, and parmesan. The blend was way better.
Also I bought both only mozzarella, and a shredded blend with provolone, mozz, and parmesan. The blend was way better.
Posted on 12/28/18 at 11:39 am to RockyMtnTigerWDE
Was going to try this this weekend. Anyone buy 00 flour in grocery stores like Whole Foods?
Posted on 12/28/18 at 12:13 pm to jimithing11
Not sure if you have an Italian market where you live, that's where I get it.
Also, you can substitute King Arthur Bread flour for the 00. It works well too due to the higher protein content.
The key for flavor and stretching is to get the dough prepped 24 hours in advance and covered well in the fridge.
Also, you can substitute King Arthur Bread flour for the 00. It works well too due to the higher protein content.
The key for flavor and stretching is to get the dough prepped 24 hours in advance and covered well in the fridge.
Posted on 12/28/18 at 12:56 pm to KosmoCramer
quote:
This was the first time I let it slow rise in the fridge, it made ALL the difference in a good way. If you can plan ahead, do it.
This is called proofing, and yes it's a great idea. Pies look good!
Posted on 12/28/18 at 1:59 pm to WaltTeevens
You can proof it for 4 hours and go, but it doesn't allow for the same taste and stretch.
Letting it "slow rise" in the fridge makes a significantly better crust. If you proofed it for 24 hours at room temperature it would be overproofed, hence my use of the term slow rise.
Letting it "slow rise" in the fridge makes a significantly better crust. If you proofed it for 24 hours at room temperature it would be overproofed, hence my use of the term slow rise.
Posted on 12/28/18 at 11:38 pm to KosmoCramer
I found Caputo 00 at my Whole Foods. I wasn’t able to get it until tonight. If I want to make dough for pizzas tomorrow night, is it not enough time to do the slow rise method in the refrigerator?
Posted on 12/29/18 at 12:28 am to jimithing11
Make it. It’ll be fine. Ya just don’t wanna short it by 12 hours.
18 hours will give you a good dough.
18 hours will give you a good dough.
Posted on 12/29/18 at 1:31 am to jimithing11
It'll be fine. But make it tonight if you can 
Posted on 12/29/18 at 10:40 am to KosmoCramer
quote:
Letting it "slow rise" in the fridge makes a significantly better crust. If you proofed it for 24 hours at room temperature it would be overproofed, hence my use of the term slow rise.
It is still proofing. It is just called a cold fermentation. If you want to do a 24 hour room temperature fermentation, you would just use less yeast or sourdough starter.
Posted on 12/29/18 at 11:13 am to NOFOX
It's semantics since as you said its all fermentation but cold. Proofing, rising, etc. are extraneous terms.
Posted on 12/29/18 at 11:30 am to KosmoCramer
How was the Boar's Head pepperoni? I usually just use Hormel.
And it looks like you used a local tomato sauce. How was that? You can get restaurant-quality tomato products from Amazon, which is what I do.
I saw that Trader Joe's Whole Milk Mozzarella was rated best by one source, so that's what I use. It's great.
I buy a 50 lb sack of high gluten flour about once a year. Use that instead of the AP. The texture will be fantastic.
I tried OO flour one time, but was unimpressed in my pizza. I think it is very finely ground and meant for a special kind of thin pizza.
I, too, do the cold fermentation overnight and it's terrific. Really develops a better flavor. You can freeze the dough balls after fermentation and have ready-made dough whenever the mood strikes you for pizza.
And it looks like you used a local tomato sauce. How was that? You can get restaurant-quality tomato products from Amazon, which is what I do.
I saw that Trader Joe's Whole Milk Mozzarella was rated best by one source, so that's what I use. It's great.
I buy a 50 lb sack of high gluten flour about once a year. Use that instead of the AP. The texture will be fantastic.
I tried OO flour one time, but was unimpressed in my pizza. I think it is very finely ground and meant for a special kind of thin pizza.
I, too, do the cold fermentation overnight and it's terrific. Really develops a better flavor. You can freeze the dough balls after fermentation and have ready-made dough whenever the mood strikes you for pizza.
This post was edited on 12/29/18 at 11:34 am
Posted on 12/29/18 at 11:58 am to Stadium Rat
I actually didn't get through all the pep, so we're having more people over for football today and more pies. (Didn't open them he BH yet, I'lllet you know) 
The sauce is from a local Italian market here in Columbus, and is probably the best jarred sauce you can buy.
I got the Whole Food mozzarella, it was good but I think the cheese makes a huge difference. I like the cheese blend, gonna try and source the best mozz, provolone and parmesan next time and create my own blend.
Making pizza at home really isn't that hard, quite a lot of fun, and tastes great!
The sauce is from a local Italian market here in Columbus, and is probably the best jarred sauce you can buy.
I got the Whole Food mozzarella, it was good but I think the cheese makes a huge difference. I like the cheese blend, gonna try and source the best mozz, provolone and parmesan next time and create my own blend.
Making pizza at home really isn't that hard, quite a lot of fun, and tastes great!
This post was edited on 12/29/18 at 12:04 pm
Posted on 12/29/18 at 12:00 pm to KosmoCramer
quote:
but I think the cheese makes a huge difference
try real mozzarella next time instead of processed cheese.
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