-=The Wild West of PIZZA=-

Started by QuickDraw, February 23, 2024, 08:14:59 AM

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QuickDraw

At this point I've been on my pizza quest for about a year learning and experimenting. I feel like I'm still in my infancy, so much to learn, so many things to try.  however I have made great strides in the past year and in a lot of ways I have already met my original goals when I set out.  the goal posts have moved and I will continue to try to make the best pizza I can, with the help of pizza forums and any information I can get my hands on.  I will catalog my progress here, mainly making New York and Detroit styles.


first post is a weeknight pie, made quickly after work last night.  My first goal was to be able to replace take out and frozen pizzas and be able to make good pizza after work.  my wife will preheat the oven and take some dough out of the fridge and when i get home it's actually one of the quickest meals i can make.  this dough was cold fermented for 4 days, tomatos were 7/11, cheese was some leftover crystal farms(not my fav but i had it on hand), pepperoni was Battistoni.

foreplease

Looks good, QD. I look forward to following your progress here.
Rest In Peace - October 2024

Decoy205

John - Home baker. Any day I can make dough is a good day!

QuickDraw

#3
It's been a couple of months since I've been able to make pizza, with many trials and tribulations in between.  Thankful to say i was able to get back at it yesterday with some of my frozen dough from a while back.  surprisingly it wasn't too bad.  wasn't my best effort but not my worst either.  hopefully more content to come soon...

the only differance on this one is i used a potato grater to grate the cheese.  took a bit longer on the bake, about 5 minutes.  oven preheated to 550 and broiler on high after launch.

QuickDraw

some updates have been made and im back making pizza this was some newly made dough that was CF for a couple of days and in the freezer.  I also picked up a new steel, seems to work similarly to the nerd chef pizza iron i have been using for a bit.  the new steel was one of those factory seconds but seemed like normal, no defects that i could see anyways, i put some steel tubing under the steel as my oven rack has been sagging from the weight. 

the dough was pretty good but the cheese(Boar's Head) was a bit of a mess.  started the bake on a screen for 2 min and finished with the broiler and directly on the steel for 3-4 mins.  topped with giardiniera and deer sausage.

A D V E R T I S E M E N T



QuickDraw

Over the 4th of July weekend, we had the opportunity to go up to stay at a friends cabin and cook a dinner for 13 of us. i decided to do a Detroit pizza night. I've been having some good luck and bad luck with my Detroit pizza recipe so I looked at a few different recipes and came up with a new one that is better at the multi day cold fermentation. this dough was made at home and transported to the cabin in a cooler 72 hour cold fermentation. also my friend deep fried some wings and my wife made a couple of salads. a ton of challenges on this meal but it worked out great.

basic formulation:
.7% idy
73.3% water
1.95% salt
100% bread flour

528g doh ball size for a full size pan.

about 1lb of Wisconsin brick cheese(Ellsworth co-op creamery)

PapaJawnz

Nice looking spread!  Love the wings, looks delicious  :drool:
Oven: Oster 10-in-1 Digital Air Fryer/Toaster Oven Combo (Max Temp 450F) - Steel: 12x12x0.25" A36 - Levain: Natural (started 11/7/23) - Mixer: Couple 'o Hands

QuickDraw

Quote from: PapaJawnz on July 08, 2024, 10:39:34 AMNice looking spread!  Love the wings, looks delicious  :drool:
Thanks! everything turned out pretty great considering all the unknowns, i planned my best and it worked out.  using untested dough in an untested oven and transporting CF dough several hours in a cooler all made me nervous.  the wings were a take on gordon ramsey's baked "hot ones" inspired wings, except we deep fried them.  i think the deer bacon/pineapple was my favorite pizza of the night but it didnt get hit too hard and i had some leftovers. may have to make some deer bacon-LTs this week.


foreplease

What a feast! Your DS pizzas look terrific. I think you made a series of good guesses. Now make them part of your DS process and look elsewhere for the next challenge.
Rest In Peace - October 2024

QuickDraw

Quote from: foreplease on July 10, 2024, 08:42:39 AMWhat a feast! Your DS pizzas look terrific. I think you made a series of good guesses. Now make them part of your DS process and look elsewhere for the next challenge.
Thank you!  next thing i will test is the same dough and freeze the dough after 48 h of CF to see how the dough does when frozen.  not anticipating any issues, but i normally make about 6 DSP dough balls at a time and freeze, then they are ready when i need them.  it was also my first time using the double pan that makes 2 small DSP, i think the pans originally came out of a little ceasars and i picked up a couple of used pans on this forum.  that pan out performed the blue steel pans that ive been using.  wish i had bought more of them but seems like you can still get these Shopping - PMax - Zombie SKUs&utm_id=17817134088&utm_content=&utm_term=&gad_source=1&gclid=CjwKCAjw4ri0BhAvEiwA8oo6FyWx3zcIzmTQuZrP0cLMmJfD0-I2W-Uda0Zb61npDcYarh-wWmN5UBoCvbMQAvD_BwE]here, chicago metallic DSP pan

A D V E R T I S E M E N T



QuickDraw

#10
good people! had a nice weekend, I had the day off friday so i went to run some errands with my wife and ended up going to the Saint Paul Flatbread Company to pick up some Lebanese flat bread, also picked up some kibbeh, zatar and some garlic sauce. I've been going here for years for my bread, when i was a kid I remember going to my great grandmother's house and getting the bread that she baked. she had a Blodgett deck oven in her garage, and a garbage can full of flour.  she was running a makeshift bakery out of her garage.  still today I have a number for a similar setup.  but i really like Saint Paul Flatbread company and I've learned when to go to get it fresh out of the oven.  all this to say i noticed an old sign up in the lobby that said "makes great pizza!!!"  for all the years I've been enjoying this bread I've never made pizza out of it.  i decided to try it when i was baking a couple of NY pizzas and it turned out ok, better than expected anyways, it did get a bit burnt on one side but it made a decent thin crust. 

also baked a couple of 16"NY style pizzas this was my favorite with pep and 1/2 hot giardiniera. dough was CF 4 days with some freezing in the middle of the CF.  the cheese i got from the Saint Paul Cheese shop, its a low moisture mozz that they make onsite i liked the cheese.

QuickDraw

Made a fresh batch of DSP dough, so i'll be supplied for at least the next month.  this is my second iteration of my "up north mix" which is a bit of a combo of a few recipes and its been working for me really well.  i think i need to use less ice in my dough next time as the temp of the dough was pretty low and it was on the stick side to work with.  i did some stretch and folds and it seemed to be fine in the end and the results after cold fermenting for 4 days were good.  i think i need to start paying more attention to finished dough temp and try to hit a specific temperature.  that will be my next goal on the next batch.  until then i have 3 more pizzas worth of doh in my freezer.  also made a loaf of focaccia with one of my dough balls.  

QuickDraw

last night i may a summer specialty, elote pizza.  turned out pretty good. this batch of dough is my last batch of this recipe for a bit, I'm going to start branching out in my NY style to try to make it better.  it's not bad, it's pretty good as is but its not my favorite yet.  

ADeGeorge

That elote pizza looks great, very well done!

QuickDraw

Quote from: ADeGeorge on September 17, 2024, 09:49:26 AMThat elote pizza looks great, very well done!
Thanks, i made this for my wife and i and we had 2 pieces leftover, they were gone before i could get to them, a sign of good pizza! 

toppings were:
7/11 based sauce, grande cheese, jalapenos, cotija, fresh sweet corn, cilantro(post bake). the white sauce was put on post bake was made with sour cream, tajin, and lime juice.  

A D V E R T I S E M E N T



QuickDraw

I haven't posted much because i've been going through a backlog of frozen dough.  i've made it through and got to make my first batch of pizza dough in some time.  when i started making pizza i started with Charlie Anderson's NY dough recipe and method and it's been pretty good but not my ideal pizza overall so i'm still searching.  my favorite slice shop does a RT ferment and i wanted to try this out.  i like that it's more basic in that you don't need much to make this recipe, i did all my kneading by hand and i used such a small amount of yeast.  anyways it was fun, pizza turned out alright but still not my ideal, i may try adding some vital wheat gluten next time around.  Also this was my first go around with calculating my final dough temperature with purpose and taking measurements, everything went as planned.  next time i will add some oil to my dough.  first time using DMP and i only put a little bit in, maybe 1/4t for 2 16" pizzas...

notes:
20h fermentation time
final dough temp 81*F
KABF 100%
water 62%
2.5% salt
.03% yeast
.9% sugar
.1% DMP
grande cheese
bianco tomatoes

A D V E R T I S E M E N T