Author Topic: My pizza attempt  (Read 1157 times)

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Offline Pizz-up

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My pizza attempt
« on: December 29, 2012, 05:26:18 PM »
Sorry about my english.

Hello, Im new here and Id like to improve my pizzas.
I started to cook them this last summer, I found a few troubles but Ive been solving because of my attempts.

Id like now to improve the floor of the pizza and a more "semolina border".

My recipe is:

Bread Flour:     100% - 200g
Water:            68%
Salt:               1.65%
Sugar:             2%
Wet Yeast:      1.1%

I wondering which is my pizza type.
« Last Edit: December 29, 2012, 05:29:58 PM by Pizz-up »


Offline Chicago Bob

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Re: My pizza attempt
« Reply #1 on: December 29, 2012, 05:32:30 PM »
That is NY style pizza. What temp are you baking at and for how long. Do you have another crumb and bottom pic,  Pizz-up
? It looks like you have serious gum layer...or is that ham or something on the bottom?
Bob
"Care Free Highway...let me slip away on you"

Offline mkevenson

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Re: My pizza attempt
« Reply #2 on: December 29, 2012, 05:35:45 PM »
Pizz-up , welcome to the forum. In what way do you want to improve the "floor " of your pizza? By floor, I assume you mean bottom. "semolina border" ????
Your pies look very scrumptious.

Mark
"Gettin' better all the time" Beatles

Offline Pizz-up

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Re: My pizza attempt
« Reply #3 on: December 29, 2012, 06:04:36 PM »
To Chicago Bob:

The temp was about 275 Celsius (my home oven) without stone and the time was exactly 10 minutes. Its the minimum time to cook them with my oven.

Tomorrow Ill post more pics, crumb and bottom.

Yeah, its a gum layer  >:(  but only in two portions. I guess is the poorly distributed heat because of my oven plate. When it usually occur?


To mkevenson:

Yeah, is botton, not floor. Sorry for that. I dont know  the vocabulary yet.

With semolina border I mean the border that I find in Dominos Pizza here in Spain for example. Its like a semolina rough. My border is rough but like a flour style.

Take a look:
http://s3.amazonaws.com/foodspotting-ec2/reviews/2450390/thumb_600.jpg?1348361590

Tomorrow Im going to cook 3 pizzas. Lets see.
« Last Edit: December 29, 2012, 06:07:08 PM by Pizz-up »

Offline mkevenson

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Re: My pizza attempt
« Reply #4 on: December 29, 2012, 06:44:00 PM »
Pizz-up, I see. I have no idea how they do that to the sides, nor why? And the bottom of your pies, how would you like them to change?

Mark
"Gettin' better all the time" Beatles

Offline Chicago Bob

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Re: My pizza attempt
« Reply #5 on: December 29, 2012, 09:25:04 PM »
Pizz-up,
I think your pizza looks real tasty....I love those toppings!
 During your next bake maybe you can rotate your pie a half turn every 2-3 minutes and see if you can stretch it a 'lil thinner. Let us know how it turns out.  :chef:
"Care Free Highway...let me slip away on you"

Offline cwood

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Re: My pizza attempt
« Reply #6 on: December 29, 2012, 10:00:30 PM »
You could try taking down the hydration a bit too. Try 64%

Offline oratio

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Re: My pizza attempt
« Reply #7 on: December 29, 2012, 11:01:13 PM »
@Pizz-up

Your pizza looks beautiful. I hope to make such pizzas as well this summer.

On Domino's, they stretch their dough on top of a blanket of corn meal, or 'maize', when preparing it. Is this what you are referring to?

 - Mike

Offline Pizz-up

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Re: My pizza attempt
« Reply #8 on: January 05, 2013, 07:32:24 PM »

Well, finally Ive posted pics. A BBQ pizza mmmmm  :chef:

You can see the bottom. I really dont like that look. I guess is because of the "cooking paper". It would be better on a stone.

In this case is more like an american pizza.

To the "somolina border" I guess is try and try with the semolina.

Offline Chicago Bob

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Re: My pizza attempt
« Reply #9 on: January 05, 2013, 08:22:51 PM »
Pizz-up,
Are you pulling the "cooking paper" out after a couple minutes?
Try this for your "semolina border"....once your pizza is assembled, brush some oil or melted butter on the border and then either pinch on your semolina or put some in a salt shaker maybe and apply it. Hope this helps. Your pizza looks very tasty!  ;)
"Care Free Highway...let me slip away on you"


 

pizzapan