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Maybe this is a dumb question. Still, I am curious. How long do people/pizzerias keep the serving pans before replacing them?  The aluminum shavings don't seem to enhance the flavor in any way, so...

Photo is of my one and only 18" serving pan showing heavy wheel scaring.
2
Dough Clinic / Re: Caputo 00 flour
« Last post by photosvein on Today at 05:19:01 AM »
I have tried Caputo Americana 00
In the Caputo line thats the flour they have that is meant for NY-Style
3

Atheen_,
Thanks for posting your recipe, thoughts & changes, and photos. Itís a very good sign that there were no leftovers and your husband was happy with it.


Youíll not hear this too often on this forum but I think given the time constraints you could have used even more IDY. I assumed that a heaping 1/4 teaspoon of IDY could amount to a half teaspoon. If so, you used approximately 1.575 g IDY, which is around 0.06 IDY in 261 g flour. Within the time constraints you mentioned, you could have tried 0.08% - or even 1%.


Your pizzas will continue to improve if you can let the dough ferment more slowly over a longer period of time. But, I congratulate you and look forward to seeing what is next. Good luck. Keep payimg attention to the details, including time and temperature at different stages.

Hi, guys.

So, I went completely off the rails today. I wanted a good same day deep dish dough, because my husband told me he was craving PH at lunch time. But he also wanted a stuffed crust Pizza... 🤔

Thanks to Pete posting his "emergency" list, I found PapaT's "Grumpy Old Man" recipe. Which of course, I tweaked, because that's what I do. Added a little sugar and little olive oil to bring it closer to PH. Also added more IDY, because by the time I was done with my research, it was already close to 4pm, and I didn't have 4 hours for that dough to rise.

Which brings the ingredients to :

Flour, KAAP, 261 grams
Water, tap hot, 182 grams
Salt, 6 grams
Sugar, 1 heaping tsp
Yeast, IDY, SAF Red, a heaping 1/4 tsp

Tossed the ball in a little olive oil, covered, and stuck in my oven under proofing, for about an hour and a half.

Then added 3 Tbsp of Olive oil in my 13x9 USA Pan, dumped the dough in, gently stretched without having the oil get on top of the dough, covered, waited 30 minutes, finished stretching to the sides.

Added 5 mozzarella sticks cut in 2 lenght wise on all 4 sides, and rolled the dough inwards around the sticks. Pinched to seal.

Added about 3/4 cup of zesty tomato sauce, added a light sprinkle of low moisture mozarella, and added the toppings (kalamata olives, mushrooms, sausage, green bell peppers), before covering it all with more mozarella. Added Hormel turkey pepperoni on top.

The mushrooms were canned pieces and stems that I had sauteed with a spray of OO and some black pepper until they started to golden, avoid water release. Same thing for the green peppers, which I charred in the same non stick pan after I did the mushrooms, so they'd be already cooked before going on the pizza.

The sauce was done on the spot, with 4 pressed Garlic cloves  fried in a Tbsp of Olive oil, then add a Tbsp of tomato paste, a small can of Contadina tomato sauce, 1 tsp of mediterrean oregano, a 1/4 tsp sea salt, and a little cayenne. I add a Tbsp of parmesan to the sauce at the end.

It cooked in a preheated 450 oven, on top of my pizza stone for 9 minutes, I then increased the temp to 475 for 7 minutes.

The pizza was slid out of the pan immediately, I then waited 2-3 minutes before slicing it.

No leftovers, and a happy happy husband.

I plan on trying Pete's modified PH recipe next week end, a day in advance, and in the Chicago 16 deep dish I ordered on Amazon.

And now, some pictures!

God bless,


Atheen
4
Neapolitan Style / Re: Save my Christmas Please
« Last post by Pastachio619 on Yesterday at 11:11:18 PM »
Craig  -  I aim to put the pizza in when the stone is around 760.  If I get to close to 800 then I risk over cooking the bottom unless I have a roaring flame.  Bake time is around 1 min 20 seconds but it fluctuates because with the Ooni I am adding more fuel after each pie and some times I do not get a great top flame. In a couple years I hope to upgrade to a traditional WFO where I do not have to add fuel after each pie.  Not to knock Ooni ovens, it is much better quality than I was expecting and is fun to cook with.

I think I will try the mid 40F and let my dough rest like you do.  Hand kneading for 20-30 minutes is no fun.

Thanks for the video.  I am not sure how you could tell but I think you are spot on about working the edge to much.  I typically go around the edge and pull before I am done stretching the dough.  I do it because it makes it easier to get a nice circle but I think I am hurting the crust.
5
New York Style / Re: NY/NH style pies in the Carbon oven
« Last post by jsaras on Yesterday at 10:41:05 PM »
Latest Carbon bake 3m30s
I miss my Blackstone pizzas that baked in that time frame.  That looks amazing!
6
General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by jsaras on Yesterday at 10:21:24 PM »
Camarillo bar pizza with Italian sausage, green olives, garlic, Saputo Premium Gold Mozz, Pecorino Romano, Parmigiano Reggiano, Mutti Pelati Tomatoes and Basil.  Dough fermented for 10 hours at room temperature.
7
Shop Talk / Re: FLIRTING WITH FIRE !
« Last post by corkd on Yesterday at 09:43:08 PM »
That is the coolest tiny pizza house! :)
8
Detroit Style / Re: Detroit Style - My way
« Last post by wilson502 on Yesterday at 08:55:12 PM »
That looks SO good!

Appreciate the comment and thank you for the recipe. This pizza tasted so good and tasted like something I would pay $20+ dollars for at a restaurant. I find this cheese blend to be perfect for this style of pizza and mimicking the qualities of Wisconsin Brick cheese as its not available on the west coast unless you want to pay to have some shipped (which tends to be pricey).
9
General Pizza Making / Re: Collection: "Emergency" Dough Recipes
« Last post by Atheen_ on Yesterday at 08:31:11 PM »
Hi, guys.

So, I went completely off the rails today. I wanted a good same day deep dish dough, because my husband told me he was craving PH at lunch time. But he also wanted a stuffed crust Pizza... 🤔

Thanks to Pete posting his "emergency" list, I found PapaT's "Grumpy Old Man" recipe. Which of course, I tweaked, because that's what I do. Added a little sugar and little olive oil to bring it closer to PH. Also added more IDY, because by the time I was done with my research, it was already close to 4pm, and I didn't have 4 hours for that dough to rise.

Which brings the ingredients to :

Flour, KAAP, 261 grams
Water, tap hot, 182 grams
Salt, 6 grams
Sugar, 1 heaping tsp
Yeast, IDY, SAF Red, a heaping 1/4 tsp

Tossed the ball in a little olive oil, covered, and stuck in my oven under proofing, for about an hour and a half.

Then added 3 Tbsp of Olive oil in my 13x9 USA Pan, dumped the dough in, gently stretched without having the oil get on top of the dough, covered, waited 30 minutes, finished stretching to the sides.

Added 5 mozzarella sticks cut in 2 lenght wise on all 4 sides, and rolled the dough inwards around the sticks. Pinched to seal.

Added about 3/4 cup of zesty tomato sauce, added a light sprinkle of low moisture mozarella, and added the toppings (kalamata olives, mushrooms, sausage, green bell peppers), before covering it all with more mozarella. Added Hormel turkey pepperoni on top.

The mushrooms were canned pieces and stems that I had sauteed with a spray of OO and some black pepper until they started to golden, avoid water release. Same thing for the green pepper, which I charred in the same non stick pan after I did the mushrooms, so they'd be already cooked before going on the pizza. I didn't use the whole snack can of mushrooms, nor did I use the whole green pepper. I'll freeze the leftovers and use them next week end on my next pizza.

The sauce was done on the spot, with 4 pressed Garlic cloves  fried in a Tbsp of Olive oil, then add a Tbsp of tomato paste, a small can of Contadina tomato sauce (I think its about a cup) , 1 tsp of mediterrean oregano, a 1/4 tsp sea salt, and a little cayenne. I add a Tbsp of parmesan to the sauce at the end.

It cooked in a preheated 450 oven, on top of my pizza stone for 9 minutes, I then increased the temp to 475 for 7 minutes.

The pizza was slid out of the pan immediately, I then waited 2-3 minutes before slicing it.

No leftovers, and a happy happy husband.

I plan on trying Pete's modified PH recipe next week end, a day in advance, and in the Chicago 16 deep dish I ordered on Amazon.

And now, some pictures!

God bless,


Atheen
10
Hi, guys.

So, I went completely off the rails today. I wanted a good same day deep dish dough, because my husband told me he was craving PH at lunch time. But he also wanted a stuffed crust Pizza... 🤔

Thanks to Pete posting his "emergency" list, I found PapaT's "Grumpy Old Man" recipe. Which of course, I tweaked, because that's what I do. Added a little sugar and little olive oil to bring it closer to PH. Also added more IDY, because by the time I was done with my research, it was already close to 4pm, and I didn't have 4 hours for that dough to rise.

Which brings the ingredients to :

Flour, KAAP, 261 grams
Water, tap hot, 182 grams
Salt, 6 grams
Sugar, 1 heaping tsp
Yeast, IDY, SAF Red, a heaping 1/4 tsp

Tossed the ball in a little olive oil, covered, and stuck in my oven under proofing, for about an hour and a half.

Then added 3 Tbsp of Olive oil in my 13x9 USA Pan, dumped the dough in, gently stretched without having the oil get on top of the dough, covered, waited 30 minutes, finished stretching to the sides.

Added 5 mozzarella sticks cut in 2 lenght wise on all 4 sides, and rolled the dough inwards around the sticks. Pinched to seal.

Added about 3/4 cup of zesty tomato sauce, added a light sprinkle of low moisture mozarella, and added the toppings (kalamata olives, mushrooms, sausage, green bell peppers), before covering it all with more mozarella. Added Hormel turkey pepperoni on top.

The mushrooms were canned pieces and stems that I had sauteed with a spray of OO and some black pepper until they started to golden, avoid water release. Same thing for the green peppers, which I charred in the same non stick pan after I did the mushrooms, so they'd be already cooked before going on the pizza.

The sauce was done on the spot, with 4 pressed Garlic cloves  fried in a Tbsp of Olive oil, then add a Tbsp of tomato paste, a small can of Contadina tomato sauce, 1 tsp of mediterrean oregano, a 1/4 tsp sea salt, and a little cayenne. I add a Tbsp of parmesan to the sauce at the end.

It cooked in a preheated 450 oven, on top of my pizza stone for 9 minutes, I then increased the temp to 475 for 7 minutes.

The pizza was slid out of the pan immediately, I then waited 2-3 minutes before slicing it.

No leftovers, and a happy happy husband.

I plan on trying Pete's modified PH recipe next week end, a day in advance, and in the Chicago 16 deep dish I ordered on Amazon.

And now, some pictures!

God bless,


Atheen
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