Pizza book

Started by Smokedham, February 21, 2023, 02:40:37 AM

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Davydd

Quote from: Timpanogos Slim on February 21, 2023, 11:23:43 PM
National chain restaurants have armies of food scientists who can figure out how to get it down to a strict list of instructions and carefully regimented ingredients that will be as consistent as humanly possible, and even then you have to have people with some kind of actual capability of following those instructions.

...and still don't care for Pizza Hut. :)
Pizza and Pursuing breaded pork tenderloin sandwiches are my food passions.

I have and used a Chefman HomeSlice, Breville Crispy Crust, Pizzaque and Bertello Napoli, and of course a home oven range.

Timpanogos Slim

Quote from: Davydd on February 22, 2023, 09:05:03 PM
...and still don't care for Pizza Hut. :)

Don't they only use frozen preformed dough nowadays?

I'm not sure if there are any national chains that make dough in house anymore, come to think of it. It's clear to me, from the variability of the product, that Marco's at least stretches it in-house. Because some of their people never learned how to stretch the dough properly.
There are many kinds of pizza, and *Most of them can be really good.
- Eric

Smokedham

I sincerely thank all of you who generously gave me your valuable advice.  I will use all the tips you taught me، thanks.

Smokedham

Quote from: jsaras on February 21, 2023, 10:46:32 AM
Definitely not 3-5 and 8-10. 

I'd suggest making a Lehmann dough at 61% hydration
Okay, where can I find lehmann dough recipe, sir?

jsaras

Things have never been more like today than they are right now.

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Smokedham


Timpanogos Slim

I just want to say that i have Elements, the Bible, Everybody Loves Pizza, and something else i forget the name of that was mentioned here by someone (and was cheap used). Elements and gemignani's bible were gifts from my dad.

I mainly wanted them because i can get myopic about sauces and toppings. The commentary is nice and the dough recipes are perhaps useful as starting points.
There are many kinds of pizza, and *Most of them can be really good.
- Eric

Davydd

It's all about the dough for me and difficult to master especially when using different types of ovens. Toppings? I know what's good and what I like and it depends if I want to go to all the trouble to get them or the cost for just an everyday dinner pizza. The sauce? I use so little I don't think it affects my pizzas much but I suspect it does and that is another frontier to master. The other thing I experiment with are the seasonings -- what to use and the right combination and amount.

So, I want a book primarily for dough information and secondly techniques which maybe videos are better.
Pizza and Pursuing breaded pork tenderloin sandwiches are my food passions.

I have and used a Chefman HomeSlice, Breville Crispy Crust, Pizzaque and Bertello Napoli, and of course a home oven range.

Smokedham

Quote from: Timpanogos Slim on February 24, 2023, 07:16:23 PM
I just want to say that i have Elements, the Bible, Everybody Loves Pizza, and something else i forget the name of that was mentioned here by someone (and was cheap used). Elements and gemignani's bible were gifts from my dad.

I mainly wanted them because i can get myopic about sauces and toppings. The commentary is nice and the dough recipes are perhaps useful as starting points.
Thank you Timpanogos, I use your valuable tips

Smokedham

Quote from: Davydd on February 24, 2023, 09:45:34 PM
It's all about the dough for me and difficult to master especially when using different types of ovens.

It's exactly the same for me, when it comes to learning how to make pizza, the dough is the key.

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ptix

 When I 1st started making pizza in my home oven, I used Jim Lahey's no knead pizza dough recipe and produced excellent results.  Then I got the Ooni Pro and without researching Neapolitan pizza, used the same recipe and launched all the toppings off my dough and into the oven (due to the higher hydration).  I eventually got the right info on this forum and now Neapolitan is one of my favorite foods.  I use some books as reference such as The Pizza Bible, Pizza Camp, Bonci's Pizza, Pizza Alba Pezzone, Coccia's Neapolitan Pizza, and Casucci's The Perfect Pizza Dough.

TheNorthPizza

Quote from: Smokedham on February 21, 2023, 02:40:37 AM
Hi guys, between these books or any other options, what are your top two suggestions for becoming a pizzaiolo?
1_ The pizza bible
2_ The Elements of pizza
3_ The bread bible
4_ pizza_more than 225 recipe for delicious homemade pizza
5_ pizza and wine
6_ mastering pizza
7_ flour water salt yeas
8_ passionate about pizza
9_ passion for pizza
10_ what's your sign for pizza

Has anyone tried the new Notorious P.I.E books? More specifically the NY Style? https://www.thenotoriouspie.com/products/new-york-pizza-digital-version


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