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Pizza time
Posted on 3/29/20 at 10:03 am
Posted on 3/29/20 at 10:03 am
Mixed up a batch of pizza dough this morning. It will sit in the fridge quietly fermenting for the next 24 hrs. Anyone else making pizza during our communal stay at home? I have a ball of BelGioso mozz and some pepperoni. Sauce will be puréed canned Italian tomatoes. Will likely make a couple of random leftover ingredient pizzas too—I’ve got some pulled pork and caramelized onions to use up.
4
Posted on 3/29/20 at 11:31 am to hungryone
Can you post your dough recipe
Posted on 3/29/20 at 11:52 am to hungryone
Oh yea
I follow Roberta’s Pizza recipe from a NYT article, you can google for the exact recipe. 50/50 all purpose and 0,0 flour but I tweak it with a couple tablespoons of powder carnation creamer.
I follow Roberta’s Pizza recipe from a NYT article, you can google for the exact recipe. 50/50 all purpose and 0,0 flour but I tweak it with a couple tablespoons of powder carnation creamer.
This post was edited on 3/29/20 at 12:21 pm
Posted on 3/29/20 at 12:02 pm to Boston911
quote:
Can you post your dough recipe
Google pizza dough + Adam Ragusea
Posted on 3/29/20 at 12:30 pm to Boston911
500 grams AP
1/4 tsp yeast
15 grams salt
350 g water
Mix til,shaggy, stick in fridge for 24 hrs. Divide into 3 or four portions, let rise at room temp 3 or 4 hrs before shaping. Dough will be fine in fridge for days.
1/4 tsp yeast
15 grams salt
350 g water
Mix til,shaggy, stick in fridge for 24 hrs. Divide into 3 or four portions, let rise at room temp 3 or 4 hrs before shaping. Dough will be fine in fridge for days.
Posted on 3/29/20 at 1:03 pm to hungryone
How is the end result of this dough recipe? Is it more new York it neopolotan style... Any photos of the finished product?
I've been looking for a good dough recipe for years
I've been looking for a good dough recipe for years
Posted on 3/29/20 at 1:33 pm to Jack Ruby
Too lazy to upload pics, and finished product depends more on your dough handling/shaping skills and cooking method than on the dough. I cook it on a preheated baking steel under the broiler.
This is closer to Neapolitan style than NY style. It won’t stretch into a huge pie like a high gluten true NY style crust. It is gonna yield a crisp tender rather than crunchy crust.. It Is NOT designed to support a crapload of toppings like a Us style chain delivery pizza crust.
If you want a range of crust styles and recipes to try out, start with the ones listed on Serious Eats—. LINK
This is closer to Neapolitan style than NY style. It won’t stretch into a huge pie like a high gluten true NY style crust. It is gonna yield a crisp tender rather than crunchy crust.. It Is NOT designed to support a crapload of toppings like a Us style chain delivery pizza crust.
If you want a range of crust styles and recipes to try out, start with the ones listed on Serious Eats—. LINK
This post was edited on 3/29/20 at 1:39 pm
Posted on 3/29/20 at 3:40 pm to hungryone
quote:
Too lazy to upload pics
AKA - The pizza didn't come out like I wanted it
or
The pics didn't look good
Posted on 3/29/20 at 3:52 pm to SmokedBrisket2018
Umm, no. I’ve probably made 100+ pizzas on a steel using a broiler. I hand built a wood fired mud oven in my backyard, used it for about 6 months (posted about that here), and got tired of keeping the oven and the firewood dry, and having to wait for it to dry out to make pizza. I’ve made pizza at home using just about every hack, trick, or technique you can imagine. I have about 10 linear feet of pizza centric cookbooks, in English and Italian. I eat pizza the way some people drink wine.
But I’m old and grumpy and don’t feel the need to illustrate every post. Just close your eyes and imagine.
I’ve been making the Princes St sheet pan pizza from Serious Eats lately—it’s easy and especially good. Makes good leftovers too.
But I’m old and grumpy and don’t feel the need to illustrate every post. Just close your eyes and imagine.
I’ve been making the Princes St sheet pan pizza from Serious Eats lately—it’s easy and especially good. Makes good leftovers too.
Posted on 3/29/20 at 3:59 pm to hungryone
quote:
Princes St sheet pan pizza
Now THAT is a photogenic pizza. Their Instagram account is pure pizza porn.
Posted on 3/29/20 at 4:05 pm to LouisianaLady
quote:
Their Instagram account is pure pizza porn.
:MarkCubanTakesNotes:
Posted on 3/30/20 at 5:52 pm to Rouge
quote:
Adam Ragusea
Been using his dough and pizza recipe last couple of times and it has been money. I cook them in my grill in pizza pans so as to avoid the peel to stone transfer. I hated using cornmeal in order to make the transfer so started making them in the pans to avoid the transfer and unneeded cornmeal.
Posted on 3/31/20 at 2:16 am to Rouge
quote:
Their Instagram account is pure pizza porn.
Can you provide the Instagram account?
Posted on 3/31/20 at 8:39 am to LetsgoGamecocks
@psp_nyc
Posted on 3/31/20 at 11:15 am to LouisianaLady
Thanks LouisianaLady although after looking at that account I am hungry ;0)
Posted on 3/31/20 at 12:19 pm to LetsgoGamecocks
PIzzeria Beddia just posted their recipe from their book
Posted on 3/31/20 at 1:53 pm to hungryone
quote:
Sauce will be puréed canned Italian tomatoes
I like crushed tomatoes personally. It has a bit more body to it. My recipe is as follows:
32oz can crushed tom
olive oil
3 garlic cloves chopped
basil
oregano
crushed pepper flakes
salt/pep
brown sugar
I cook garlic until brown in a generous amount of olive oil. That smokey flavor is killer in the tomatoes. Then I add all but the sugar and simmer for about 30 mins. I usually put about 3tbs brown sugar in, because at the MDS household we love a sweet pizza sauce. Just go to taste though.
No there's nothing fancy about this, but I think simple is best. I also think people overlook the importance of the sauce. My friend who got me into pizza making does like you by just using pureed tomatoes out of the can, but I think this is not the best approach. Actually I contend the sauce is second only to the crust of what makes a pizza.
Posted on 3/31/20 at 1:57 pm to Midget Death Squad
I was unclear: I use whole canned tomatoes and purée them myself. I find the crushed canned to be too thin. And the bottled passata is too damned expensive.
Posted on 3/31/20 at 3:06 pm to hungryone
I will be making some later in the week.
I like to use tomato puree for the sauce and I have a bag of All Trumps flour that I use for the dough.
I like to use tomato puree for the sauce and I have a bag of All Trumps flour that I use for the dough.
Posted on 3/31/20 at 6:56 pm to LouisianaLady
quote:
Their Instagram account is pure pizza porn.
It looks a lot better than it tastes.
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