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Started By
Message
re: Homemade Pizza Ideas, Recipes, Etc.
Posted on 9/25/24 at 8:56 pm to ApisMellifera
Posted on 9/25/24 at 8:56 pm to ApisMellifera
Regular flour works as well, but brush it off the stone/steel between bakes to avoid burnt scorching/excess smoke.
What material of peel do you use?
What material of peel do you use?
This post was edited on 9/25/24 at 8:58 pm
1
Posted on 9/25/24 at 9:30 pm to KosmoCramer
quote:
What material of peel do you use?
It came with a solid metal one. I’d rather get a wooden or metal one with holes but just working with what I’ve got for now.
Posted on 9/25/24 at 9:34 pm to ApisMellifera
Gotcha.
A wooden one will launch the pie much easier. Also, don't sauce it until you are ready to load the toppings and immediately put it in, especially if the dough is thin or has some small tears.
Share some photos. I do NY style in a home oven but considering and outdoor oven. I love making pizza/bread from scratch.
A wooden one will launch the pie much easier. Also, don't sauce it until you are ready to load the toppings and immediately put it in, especially if the dough is thin or has some small tears.
Share some photos. I do NY style in a home oven but considering and outdoor oven. I love making pizza/bread from scratch.
Posted on 9/26/24 at 10:30 am to ChEgrad
quote:
Time is your friend
This.
With dough a longer fermentation time develops flavor and gluten. Youd be surprised at how much is gained flavor wise by retarding the dough in the fridge overnight. You can get the gluten development a lot faster but for flavor in the crust you need longer and there’s two main methods, either use a lot less yeast and a longer rise time at rm temp or use the same recipe but make the dough balls 1-2 days in advance and let it ferment in the fridge in a bowl covered w plastic wrap. Just my two cents.
Posted on 9/26/24 at 3:54 pm to gorillacoco
Well said.
I've found using much less yeast, using a biga/polish, and letting ferment in the fridge for 48-72 hours makes a really noticeably great dough.
I've found using much less yeast, using a biga/polish, and letting ferment in the fridge for 48-72 hours makes a really noticeably great dough.
Posted on 9/27/24 at 1:42 pm to gorillacoco
quote:
Youd be surprised at how much is gained flavor wise by retarding the dough in the fridge overnight.
This is what I did and was pretty satisfied with the results.
On that note, when these recipes call for salt, are people using table salt or kosher? The one I used didn't specify.
I'll take some pictures this weekend during round 2. I went to the Pasta Lab her in Lake Charles to get some more flour and bought some of their pesto and alfredo they make in the shop. While I was talking to the guy, I mentioned that I needed to buy some semolina to keep the dough from sticking to the peel and he just threw some in a bag for me to take and added some free samples of pasta.
I've been there twice and both times they have been awesome.
Posted on 9/27/24 at 3:00 pm to ApisMellifera
I've had better results with kosher salt.
Posted on 10/1/24 at 7:30 am to KosmoCramer
quote:
Sounds like you're off to a good start aside from the fact that you didn't include pictures.
Alright, I’ve got a few this time
Everything went great again this weekend. I actually added some sour dough discard to the poolish mix and that seemed to give it some extra rise in my uneducated opinion.
My wife requested an Alfredo pizza and I wanted to try pesto. They both turned out great.
I then gave a shot at a chicken bbq (probably my favorite) and a buffalo chicken (excuse the burns, got distracted during the LSU game). I used some left over wing sauce I made a few weeks back that I had frozen. Next time I’ll had a bit more honey for some more sweetness, maybe some hot honey.
I tried using some semolina on my first launch but it immediately caught fire the second it hit the stone. I went back to using mesa and it worked fine.
Posted on 10/1/24 at 7:36 am to ApisMellifera
Are you going for that massive crust like that?
Posted on 10/1/24 at 7:44 am to KosmoCramer
No. I'm still learning how heavy my dough balls need to be and to slow down to make sure the sauce gets closer to the edge.
Posted on 10/1/24 at 7:54 am to ApisMellifera
I think it's more of a final dough shaping issue, but I've never made neopolitan pizza.
Posted on 10/1/24 at 8:16 am to ApisMellifera
With those Ooni type ovens, I crank the heat up and let the stone get hot - let it ride for 45 minutes or so. Cut the heat and launch the pizza, the residual heat will almost cook the pizza for you. Benefit being, it will give you the char you want on the bottom without burning the exterior toppings and exterior.. Once the bottom is where you want it, you can always hit it with heat for some colour on the exterior, if needed
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