Author Topic: My pizza journey thanks to this forum  (Read 2962 times)

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Offline katycamp

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My pizza journey thanks to this forum
« on: April 02, 2013, 05:01:01 PM »
I just want to thank this forum for all the information that I have utilized in my quest for making a NY style pizza. I'm from Jersey so I have a high bar to reach when making my homemade pizza. I have been making a Saturday night pizza for the last 25 years but have only been consistent in my outcome since joining this website. I have a GE Cafe oven that reaches 550 degrees. I place 2 stones on two racks and heat for approx. 1hour or more.
My recipe: 15 oz of KASL flour ( found out about this flour from the site, was using Heckers unbleached )
                   9 oz. water
                      1/2 tsp. of Saf yeast ( more or less depending on when I make the dough)
                      1 Tbls. of kosher salt
                      1 Tbls. of sugar ( I need it for browning)
                      1/2 tsp of olive oil ( I'm still experimenting with the amount, if any) I think it does make a more tender dough
My technique : I put all the dry ingredients in a bag, except the yeast. I make about a months supply - 4 bags and store it. When ready to use I just add the amount of yeast needed and then proceed to mix the water and oil if using to make a dough. I use the food processor to mix until I reach 75 to 80 degree temp. Remove the dough from the FP , round up and place in the refrigerator. Making it on Wed. for Sat. nite is the best! that's when I use 1/4 tsp of yeast. I take it out of the refrigerator about 2 hrs before the bake. I hand stretch ( I used to use a rolling pin) and place it on an 18 inch screen and shovel it onto the stone. ( I had too many accidents when using the peel alone). I bake 10 mins exactly and it is DONE to mine and everyone's liking. Thank you so much for all the advice and techniques that you have shared.


Offline TXCraig1

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Re: My pizza journey thanks to this forum
« Reply #1 on: April 02, 2013, 05:12:58 PM »
Beautiful pie.
Pizza is not bread.

Offline TomN

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Re: My pizza journey thanks to this forum
« Reply #2 on: April 02, 2013, 07:31:44 PM »
That is one good looking pie. Thanks for sharing your recipe. I appreciate the forum too and it has taken me to a higher bar as well.

Offline Chicago Bob

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Re: My pizza journey thanks to this forum
« Reply #3 on: April 02, 2013, 08:50:22 PM »
Now that looks killer....I really like what you have going on there with your cheese selection Kate. Excellent work!  :chef:

Bob
"Care Free Highway...let me slip away on you"

Offline katycamp

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Re: My pizza journey thanks to this forum
« Reply #4 on: April 04, 2013, 08:36:47 PM »
Thank you so much for your positive comments. Makes me want to keep on baking :)

Offline TomN

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Re: My pizza journey thanks to this forum
« Reply #5 on: April 08, 2013, 07:36:17 PM »
Keep posting photos of your pizza making. I enjoy seeing them.

TomN

Offline katycamp

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Re: My pizza journey thanks to this forum
« Reply #6 on: April 24, 2013, 07:10:46 PM »
Tom, here is another Saturday pie. They've been coming out fairly consistent I've been playing with the oil amount. I wasn't using oil and found the dough to be a little too crisp/tough. I added about 1 tsp so far and it is softer.

Offline Chicago Bob

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Re: My pizza journey thanks to this forum
« Reply #7 on: April 24, 2013, 07:41:33 PM »
Another beauty Kate....keep 'em coming!  :chef:
Isn't it amazing/and fun to discover how just one tiny tsp. of oil can change the texture of a big 'ol oizza pie like yours.  :)
"Care Free Highway...let me slip away on you"

Offline Ev

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Re: My pizza journey thanks to this forum
« Reply #8 on: April 24, 2013, 07:46:43 PM »
Oh Yeah, that's a beauty all right! Nice work!

Offline norma427

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Re: My pizza journey thanks to this forum
« Reply #9 on: April 24, 2013, 08:51:42 PM »
Kate,

I agree too.  Your pizzas sure look good!

Norma
Always working and looking for new information!


Offline Johnny the Gent

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Re: My pizza journey thanks to this forum
« Reply #10 on: April 24, 2013, 08:59:11 PM »
 ^^^

Great looking pizza!
Il miglior fabbro

Offline moose13

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Re: My pizza journey thanks to this forum
« Reply #11 on: April 25, 2013, 10:54:19 PM »
Very nice!

Offline Tscarborough

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Re: My pizza journey thanks to this forum
« Reply #12 on: April 26, 2013, 09:45:11 PM »
Oh yeah, that is on the money.  Put a swirl of sauce on top and it looks like the ones Norma is always working on, Macks.

Offline deb415611

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Re: My pizza journey thanks to this forum
« Reply #13 on: April 27, 2013, 06:38:02 AM »
great looking pizzas!

Offline chickenparm

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Re: My pizza journey thanks to this forum
« Reply #14 on: April 27, 2013, 01:42:04 PM »
 :pizza:


 :drool:
-Bill

Offline TomN

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Re: My pizza journey thanks to this forum
« Reply #15 on: July 12, 2013, 01:44:48 PM »
Hi Katycamp,

Thanks again for the photos of your pizza. I have a few friends that want to make pizza dough, but do not like beer or alchohol. I am going to try your recipe soon. Thanks again for posting your recipe.

TomN

Offline katycamp

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Re: My pizza journey thanks to this forum
« Reply #16 on: July 12, 2013, 02:52:38 PM »
Can't wait to see how you like it. I'm going to California to teach my cousin how to make my dough!!! I just hope it comes out the same. He just had a wood burning oven installed, so this should prove interesting. I probably won't need to use sugar. More learning curves to endure!!!!

Offline JonDeaneStewart

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Re: My pizza journey thanks to this forum
« Reply #17 on: July 17, 2013, 11:17:49 PM »
Hi there,

I love the way your pizzas look and am going to try to replicate it in my upcoming Sunday Night Pizza night. I'll have to find some KASL or order some online.

My question... and I fully recognize it's a total beginner question is when all these recipes is when it gives ounces of water, is this referring to weight or volume? I assume the rest of the weights are in actual weight and not volume but water confused me.

How do you tell the temperature of the dough when using the food processor? I also use a food processor and have struggled with knowing how long to process it for.

Thanks!

Jon

Offline dmcavanagh

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Re: My pizza journey thanks to this forum
« Reply #18 on: July 17, 2013, 11:53:34 PM »
this thread tells you a lot about the food processor method   http://www.pizzamaking.com/forum/index.php?topic=7042.0

Offline Chicago Bob

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Re: My pizza journey thanks to this forum
« Reply #19 on: July 18, 2013, 08:34:36 AM »
Hi there,

I love the way your pizzas look and am going to try to replicate it in my upcoming Sunday Night Pizza night. I'll have to find some KASL or order some online.

My question... and I fully recognize it's a total beginner question is when all these recipes is when it gives ounces of water, is this referring to weight or volume? I assume the rest of the weights are in actual weight and not volume but water confused me.

How do you tell the temperature of the dough when using the food processor? I also use a food processor and have struggled with knowing how long to process it for.

Thanks!

Jon
All baker's % recipes are measured by weight....that is the idea; to get rid of unreliable volume measuring.
Do this at least for the flour and water if you can Jon...many here do get out the measuring spoons for the rest of the lighter ingredients.

Bob
"Care Free Highway...let me slip away on you"