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  • #241 by AdroitRider on 04 Mar 2021
  • Went 475 to start and cooked a bit longer. Tried two different pans. A 16” pizza pan dark grey and two 9” aluminum cake pans. I did increase the temp to 500 while I was opening the oven to manage three pies.

    The texture is more buttery greasy melty.

    The dark pan cooked efficiently and through. The cake pans were too insulating or something. Took more time to cook.

    I ordered a steel bake deck off Amazon for $65 and look forward to using it.
  • #242 by shmigga on 05 Mar 2021
  • Hey,  I see that you said that you tried a recipe on the first page...give this one a shot.  You will have to scale it down as this is normally what I'd use for an 18" pizza.

    Flour (100%):    483.64 g  |  17.06 oz | 1.07 lbs
    Water (55%):    266 g  |  9.38 oz | 0.59 lbs
    IDY (.63%):    3.05 g | 0.11 oz | 0.01 lbs | 1.01 tsp | 0.34 tbsp
    Salt (2%):    9.67 g | 0.34 oz | 0.02 lbs | 1.73 tsp | 0.58 tbsp
    Olive Oil (.2%):    0.97 g | 0.03 oz | 0 lbs | 0.21 tsp | 0.07 tbsp
    Vegetable (Soybean) Oil (3.8%):    18.38 g | 0.65 oz | 0.04 lbs | 4.05 tsp | 1.35 tbsp
    Sugar (1.5%):    7.25 g | 0.26 oz | 0.02 lbs | 1.82 tsp | 0.61 tbsp
    PZ-44 (1%):    4.84 g | 0.17 oz | 0.01 lbs | 2.05 tsp | 0.68 tbsp  - You can just omit this
    Total (164.13%):   793.8 g | 28 oz | 1.75 lbs | TF = .11


    This is a recipe I came up with a few years back and I like the results.  It's posted in this thread but is buried unfortunately. I've used the other recipe posted from the "Buffalo Cookbook" many times too.  It's not bad, but I've had issue with the bottom of the dough getting soggy after baking.

    My normal process is preheat oven and stone to 495 (or higher).  Spread the dough out on a crisco greased pan and bake for about 12-13 minutes.   I usually like to leave it in just a little bit longer than you think you should.  I think take it off the pan and put it directly on the stone for 30 seconds or so...just keeping an eye on the bottom and making sure it doesn't burn.  You may also need to play around with the rack position in your oven. 

    Hope this helps.  Here is a pic of a pizza I made a long time ago using the recipe above...

  • #243 by shmigga on 05 Mar 2021
  • One thing that I forgot to mention is that after you spread the dough out on the pan, you may want to let it sit and rise for 30 minutes or longer depending on the temp of the dough.  I've found that if the dough is too cold, it may not puff up in the oven.   If you let it sit too long (like a few hours) and let it rise, the dough will fail in the oven and become a gummy disgusting mess.
  • #244 by mike77 on 05 Mar 2021
  • Thanks. Giving it a try this weekend.  Dough is proofing right now.  Like last time, it doesn’t seem to be increasing in size too much.  Does Red Star IDY not rise as much or something?
  • #245 by shmigga on 05 Mar 2021
  • Thanks. Giving it a try this weekend.  Dough is proofing right now.  Like last time, it doesn’t seem to be increasing in size too much.  Does Red Star IDY not rise as much or something?

    It takes a good amount of time for the dough to increase in size.  I usually mix it the night before and put it right in the fridge after mixing.  By the next day, it's usually about 1.5x bigger or so.  I don't usually make pizza the same day I mix the dough...but maybe your house is cold right now?
  • #246 by AdroitRider on 05 Mar 2021
  • Thanks Shmigga. I tried the Falls4life dough and it came out great. With that dark grey pan lower temp is key.

    The cake pans worked good for kids but I needed to grease them more as one pizza got stuck. I can’t wait for the steel deck!!!

    The dough should double. I do mine in a bread maker, then two day cold ferment. Dough needs to be room temp to stretch properly and fill the pan. If you toss the dough it can be a little cold but it’s hard to get it to fill the pan.
  • #247 by shmigga on 05 Mar 2021
  • Adetroitridee, the baking steel is going to help a lot!  I usually spread out my dough when it's cold...works well with my recipe.  I would not toss the dough for a Buffalo style pizza. 


    Looking forward to pics of your pie using the steel!
  • #248 by machineman on 05 Mar 2021
  • I'm looking to score a darker sheet pan of some sort, some say that the shiny aluminum ones prevent the browning of the crust?

    Also, I am trying to figure out how not to get the edges of the pizza to stick... I use a liberal amount of lard, but wherever the sauce/cheese spills over onto the pan, it's like welded there :) Luckily the crust/dough does not stick once I pry the edges up. This is preventing me from decking the pie for a few minutes after cooking.

    The lard does wonders though for flavors, and in fact my last attempt I larded up a sheet of parchement paper and did the pizza on that, on a sheet pan. I feel like that's cheating and I probably lost something in the process... !
  • #249 by AdroitRider on 05 Mar 2021
  • I have no problem with cheese or sauce sticking to the darker non stick pan. But, at the higher temps the crust cooks fast and darkens. I dialed the temp down and it was great.
  • #250 by jtfarr03 on 05 Jan 2022
  • Hey,  I see that you said that you tried a recipe on the first page...give this one a shot.  You will have to scale it down as this is normally what I'd use for an 18" pizza.

    Flour (100%):    483.64 g  |  17.06 oz | 1.07 lbs
    Water (55%):    266 g  |  9.38 oz | 0.59 lbs
    IDY (.63%):    3.05 g | 0.11 oz | 0.01 lbs | 1.01 tsp | 0.34 tbsp
    Salt (2%):    9.67 g | 0.34 oz | 0.02 lbs | 1.73 tsp | 0.58 tbsp
    Olive Oil (.2%):    0.97 g | 0.03 oz | 0 lbs | 0.21 tsp | 0.07 tbsp
    Vegetable (Soybean) Oil (3.8%):    18.38 g | 0.65 oz | 0.04 lbs | 4.05 tsp | 1.35 tbsp
    Sugar (1.5%):    7.25 g | 0.26 oz | 0.02 lbs | 1.82 tsp | 0.61 tbsp
    PZ-44 (1%):    4.84 g | 0.17 oz | 0.01 lbs | 2.05 tsp | 0.68 tbsp  - You can just omit this
    Total (164.13%):   793.8 g | 28 oz | 1.75 lbs | TF = .11


    This is a recipe I came up with a few years back and I like the results.  It's posted in this thread but is buried unfortunately. I've used the other recipe posted from the "Buffalo Cookbook" many times too.  It's not bad, but I've had issue with the bottom of the dough getting soggy after baking.

    My normal process is preheat oven and stone to 495 (or higher).  Spread the dough out on a crisco greased pan and bake for about 12-13 minutes.   I usually like to leave it in just a little bit longer than you think you should.  I think take it off the pan and put it directly on the stone for 30 seconds or so...just keeping an eye on the bottom and making sure it doesn't burn.  You may also need to play around with the rack position in your oven. 

    Hope this helps.  Here is a pic of a pizza I made a long time ago using the recipe above...

    Would you use the same size dough ball for a standard half sheet pan? Also, do you have a picasso's style sauce recipe?
  • #251 by shmigga on 05 Jan 2022
  • Would you use the same size dough ball for a standard half sheet pan? Also, do you have a picasso's style sauce recipe?

    What size pan are you using?  The best thing to do would be to use the dough calculator on this site to make a new recipe using either the thickness factor of .11 or desiree dough ball weight.  If doing by weight, the total area of an 18" pizza is 254 inches.  So if you figure out the total area of your pan, you can scale the recipe down or up based on the area of 254 equalling the weight in the recipe I provided.  Plug in the weight of the new dough ball you're making and all of the percentages for the ingredients and you will have scaled the recipe to work for your pan.
  • #252 by matermark on 05 Jan 2022
  • A half sheet pan = 234 sq.in. using 13 x 18". It may be a little thicker, or you can pull off a knob of dough to make a hand pie sized roll or calzone or pocket pizza... or some breadsticks.
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