Pizza Making Forum

Pizza Making => General Pizza Making => Topic started by: Jackie Tran on December 09, 2015, 09:34:07 PM

Title: Pizza Secrets and Pearls
Post by: Jackie Tran on December 09, 2015, 09:34:07 PM
Pizza Secrets
1) there are no secrets
2) practice makes perfect or close enough
3) pictures or it didn't happen
4) there are no dumb questions.  Only questions that have been asked hundreds of times before. 
5) don't believe the hype
6) don't believe the "experts"
7) many paths lead to the same destination (pizza nirvana)
8) don't be a pizza jerk.
9) there is no best pizza.  Only preferences.
10) pizza is not bread, but dough is dough.
11) when in doubt, use the search function
12) give credit where credit is due
13) measure twice, mix once
Title: Re: Pizza Secrets and Pearls
Post by: Jersey Pie Boy on December 09, 2015, 09:46:11 PM
Well said, Chau..good to hear from you!
Title: Re: Pizza Secrets and Pearls
Post by: Jackie Tran on December 09, 2015, 09:50:33 PM
Keep adding to the list...  :P
Title: Re: Pizza Secrets and Pearls
Post by: mitchjg on December 09, 2015, 10:39:50 PM
14. Get a scale.
Title: Re: Pizza Secrets and Pearls
Post by: Stevezilla on December 10, 2015, 08:36:54 AM
Im stuck on #8   >:D
Title: Re: Pizza Secrets and Pearls
Post by: TXCraig1 on December 10, 2015, 08:47:53 AM
15. Don't buy Caputo or other '00' flour unless you can explain why you need it.
Title: Re: Pizza Secrets and Pearls
Post by: Pete-zza on December 10, 2015, 11:48:29 AM
16) In addition to getting a good scale, learn the rudiments of baker's percents and how to use them. You don't have to be a math wizard. Eventually, you will be able to use the dough calculating tools at http://www.pizzamaking.com/dough-tools.html (http://www.pizzamaking.com/dough-tools.html) with the best of them.

17) Read the forum's Pizza Glossary at http://www.pizzamaking.com/pizza-glossary.html (http://www.pizzamaking.com/pizza-glossary.html); better yet, read it twice. And for the sometimes puzzling acronyms and abbreviations that members frequently use, to decipher them, see the sticky at http://www.pizzamaking.com/forum/index.php?topic=20056.msg196875#msg196875 (http://www.pizzamaking.com/forum/index.php?topic=20056.msg196875#msg196875)

18) Look for "mentors" on the forum whose work or writings you admire or respect. They usually stand out from the crowd. Study carefully what they say or do and apply them in your own work. When I started my quest to learn about pizza, my "mentor" was Tom Lehmann. I still learn new things from him all the time but there are now several others whose work and writings I admire and respect and study carefully.

19) If at first you don't succeed, don't simply give up and leave the forum. Failure may be your companion for a while, but failure is a better teacher than success and success will eventually follow. Patience is a virtue.

20) Don't bite off more than you can chew. Learn the basics of pizza making and practice them over and over again for a given type or style of pizza until you have mastered them before moving on to more exotic things (like making and using sourdough starters).

21) When trying a recipe, try to follow the instructions given as carefully as possible. That is, try not to freelance or make material changes, in either the ingredients or instructions, since such changes can affect the chemistry or physics of the dough, its performance, and the timing of its use. If this is not possible, ask for help before proceeding.

22) Once success arrives, pay it forward. One way to do this is to become a "teacher" on the forum and help others achieve what you did or help them solve their problems. Remember, also, that most members prefer detail over generalized advice.

Peter
Title: Re: Pizza Secrets and Pearls
Post by: Bill/SFNM on December 10, 2015, 12:09:54 PM
23) In addition to weighing out the ingredients with a scale, make sure to weigh out the dough balls. It is very hard to make judgments about what needs to improved if each pizza is a different size. The pros can scale each ball perfectly with their eyes closed. Mere humans - not so much.
Title: Re: Pizza Secrets and Pearls
Post by: mchidiac on January 31, 2016, 02:42:58 PM
want extra crispy crust without burning the toppings? Try par baking the crust for about a minute or 2 then take it out of the oven and add your sauce and toppings. Throw it back in the oven for another 2-3 minutes and you are done.
Title: Re: Pizza Secrets and Pearls
Post by: Jackitup on February 24, 2016, 09:58:29 PM
24). Always have a Plan B for when S$*T hits the fan and you have a total failure of SOMETHING! Murphy is always nearby waiting to hit you with the F.U.B.A.R. I've been FUBARed so many times I'm sure I could claim brain damage from so many hits! :o

25). NEVER, EVER, try something "new" on guests, until you have some mastery of it and have done a few test drives before getting 8-10 passengers over for dinner and it flops, epic fail, F.U.B.A.R. If in doubt see rule 24!!!

jon
Title: Re: Pizza Secrets and Pearls
Post by: Jackie Tran on February 24, 2016, 10:16:07 PM
26) Don't be afraid to try new ingredients, techniques/methods, pizza styles, ovens, etc.  Don't be afraid to experiment.  This is how you learn, with your hands in the dough.   There is no substitute for experience.  At the very least, you will learn how not to do something.   The folks that are doling out the advice all speak from experience, from both successes and failures.

27) It's ok to walk away from Pizza and the forum for awhile.  Sometimes we need those breaks and to allow time for new ideas to germinate.   
Title: Re: Pizza Secrets and Pearls
Post by: Jackitup on February 24, 2016, 10:47:22 PM
28) I know these things are reiterated throughout this forum and in some of the stickies. THIS thread would be a great sticky for everyone, particularly new folk and as mentioned before, continue adding new stuff, just the gist of it, to act as reminders and head taps!! Good thread just to revisit now and then.

jon
Title: Re: Pizza Secrets and Pearls
Post by: jbrod074 on February 25, 2016, 06:50:26 AM
29) you can never preheat too long but make sure you preheat long enough.
Title: Re: Pizza Secrets and Pearls
Post by: Pete-zza on February 25, 2016, 07:43:18 AM
28) I know these things are reiterated throughout this forum and in some of the stickies. THIS thread would be a great sticky for everyone, particularly new folk and as mentioned before, continue adding new stuff, just the gist of it, to act as reminders and head taps!! Good thread just to revisit now and then.

jon
Jon,

I had made this thread a sticky not long after Chau started it and I even put a link to it in the introductory thread at http://www.pizzamaking.com/forum/index.php?topic=13789.msg194999#msg194999 . However, as you can see, new members tend not to spend much time with introductory material even if it would help them get up to speed sooner and better.

Peter
Title: Re: Pizza Secrets and Pearls
Post by: texmex on February 25, 2016, 08:01:44 AM
24). Always have a Plan B for when S$*T hits the fan and you have a total failure of SOMETHING! Murphy is always nearby waiting to hit you with the F.U.B.A.R. I've been FUBARed so many times I'm sure I could claim brain damage from so many hits! :o

25). NEVER, EVER, try something "new" on guests, until you have some mastery of it and have done a few test drives before getting 8-10 passengers over for dinner and it flops, epic fail, F.U.B.A.R. If in doubt see rule 24!!!

jon

I ignored number 25 with my very first little black egg cook. Baked 26 pizzas to order at a party in someone else's home. 

With that in mind.....
#30  Have FUN!
Title: Re: Pizza Secrets and Pearls
Post by: Steve on February 25, 2016, 08:41:09 AM
I had made this thread a sticky not long after Chau started it and I even put a link to it in the introductory thread at http://www.pizzamaking.com/forum/index.php?topic=13789.msg194999#msg194999 . However, as you can see, new members tend not to spend much time with introductory material even if it would help them get up to speed sooner and better.

This topic was originally a reply to a personal introduction (someone coming here for pizza secrets), so I split it off from the intro and moved it here (and made it a sticky topic).
Title: Re: Pizza Secrets and Pearls
Post by: Jackitup on February 25, 2016, 09:21:16 AM
shows how much I pay attention, nothing gets by me :-[ :-\ :P
Title: Re: Pizza Secrets and Pearls
Post by: Jackie Tran on February 25, 2016, 11:26:04 AM
31) never under estimate the potential of that forgotten or leftover dough ball in the back of the fridge.  Some of the best pies I've made have been with these old dough balls gently reballed.
Title: Re: Pizza Secrets and Pearls
Post by: dylandylan on February 25, 2016, 11:39:38 AM
#19 and #20 were certainly key for me in developing my pizza.  Everyone learns differently, but I sense that with pizza informed trial and error, with the right attitude and focus, is the path to great pizza.

19) If at first you don't succeed, don't simply give up and leave the forum. Failure may be your companion for a while, but failure is a better teacher than success and success will eventually follow. Patience is a virtue.

20) Don't bite off more than you can chew. Learn the basics of pizza making and practice them over and over again for a given type or style of pizza until you have mastered them before moving on to more exotic things (like making and using sourdough starters).
Title: Re: Pizza Secrets and Pearls
Post by: Jackie Tran on February 25, 2016, 12:32:38 PM
Perhaps this Thread could be retitled into "Pizza Pearls".
Title: Re: Pizza Secrets and Pearls
Post by: mitchjg on February 27, 2016, 10:40:22 AM
32.  As you change and tinker with your recipe (which you most assuredly will do), try to change only one variable at a time.  Otherwise, it will be difficult for you to understand why you got different results - especially the unexpected ones. 
Title: Re: Pizza Secrets and Pearls
Post by: Minolta Rokkor on February 28, 2016, 07:24:47 PM
14. Get a scale.
THIS!

I tried to make pizza when my scale broke, total disaster.
NEVER AGAIN!
Title: Re: Pizza Secrets and Pearls
Post by: Minolta Rokkor on February 28, 2016, 07:40:30 PM
33). Prep Prep Prep! Grate cheese, prepare sauce, cook and cut toppings ahead of time.
 Pure a little bit of olive oil in small bowl, dust your peel, lay bench flour the counter, have pizza cutter and spoodle in place etc.
Make sure everything is ready to rock and roll.

Wash dishes to give yourself some space.
Then bake.

I use to wonder why I felt like chicken cooking with it's head cut off and had a HUGE pile of dishes.

Title: Re: Pizza Secrets and Pearls
Post by: mitchjg on February 28, 2016, 09:35:02 PM
33). Prep Prep Prep! Grate cheese, prepare sauce, cook and cut toppings ahead of time.
 Pure a little bit of olive oil in small bowl, dust your peel, lay bench flour the counter, have pizza cutter and spoodle in place etc.
Make sure everything is ready to rock and roll.

+ 1  - I could not agree more.

AKA "Mise En Place" as the French say  :P  = "Put in place" - common cooking term.

We have learned to ensure we "mise en place" before cooking almost anything.  Excellent practice!
Title: Re: Pizza Secrets and Pearls
Post by: PizzaJerk on February 29, 2016, 01:17:13 PM
Although my name implies #8 in a snobbish way, I should clarify that it references the old time soda jerk.
Title: Re: Pizza Secrets and Pearls
Post by: bradtri on February 29, 2016, 02:37:34 PM
#34  Learn to be friends with your dough.  If you treat it unkindly and try to force it to do your will, it will often resist.  Remember that your dough has needs  (get it?  hehe  ;D)

Title: Re: Pizza Secrets and Pearls
Post by: Jackie Tran on February 29, 2016, 03:07:37 PM
#34  Learn to be friends with your dough.  If you treat it unkindly and try to force it to do your will, it will often resist.  Remember that your dough has needs  (get it?  hehe  ;D)

I always talk to my dough. Tell it things like you better give me a good crust and crumb you SOB!  :-D
Title: Re: Pizza Secrets and Pearls
Post by: TXCraig1 on February 29, 2016, 03:42:26 PM
I always talk to my dough. Tell it things like you better give me a good crust and crumb you SOB!  :-D

Or you'll what? Burn it alive?  :-D
Title: Re: Pizza Secrets and Pearls
Post by: jbrod074 on February 29, 2016, 05:43:33 PM
might sound cheesy but its the yeast u can do 4 a pizza the pie
Title: Re: Pizza Secrets and Pearls
Post by: Minolta Rokkor on March 04, 2016, 05:20:49 PM
#35) Sticky dough high hydration dough? Don't want to use a 1/4 of your flour to keep it from sticking? No problem!

 Here's a secret.


Remove the lid to the bowl of your dough. Allow the exposed skin to air dry to the point where it is no longer stick.
This may take an hour or two or longer.

Once the exposed skin is dry put the dry side down on semolina flour.

Rub your hands in a tasteless oil. You can choose Soybean oil, canola oil, or warm shortening.
Rub a little bit of oil on the dough and then your hands and fingers

Work dough into desired shape.

Once you plan you go under the dough in the shaping/stretching process. WASH, RINSE, and DRY your hands.
After than go under and finish up.

It's a few extra steps but the pies come out much more round.
Title: Re: Pizza Secrets and Pearls
Post by: Jersey Pie Boy on March 05, 2016, 10:01:53 AM
Wow, I thought dried out dough was not a good thing. This works?
Title: Re: Pizza Secrets and Pearls
Post by: Minolta Rokkor on March 07, 2016, 12:10:28 PM
Wow, I thought dried out dough was not a good thing. This works?
It has to be superficial. Not really dried out per say.
But let the skin air dry until it feels like it's in the mid to high 50% hydration range.
Title: Re: Pizza Secrets and Pearls
Post by: texmex on March 07, 2016, 12:46:16 PM
It has to be superficial. Not really dried out per say.
But let the skin air dry until it feels like it's in the mid to high 50% hydration range.

Maybe this works in Virginia, but in this desert...bare skin turns to alligator skin real quick.  Yoy should see my elbows! :-D
Title: Re: Pizza Secrets and Pearls
Post by: Jersey Pie Boy on March 08, 2016, 09:45:54 AM
Superficial..I can do that  :-D

Thanks!
Title: Re: Pizza Secrets and Pearls
Post by: Saabluster on April 07, 2016, 11:06:16 PM

21) When trying a recipe, try to follow the instructions given as carefully as possible. That is, try not to freelance or make material changes, in either the ingredients or instructions, since such changes can affect the chemistry or physics of the dough, its performance, and the timing of its use. If this is not possible, ask for help before proceeding.


I laughed reading this after I just got through telling you how I didn't exactly follow your recipe. Thanks for being so patient.  ;D
Title: Re: Pizza Secrets and Pearls
Post by: texmex on April 09, 2016, 02:09:38 AM
I laughed reading this after I just got through telling you how I didn't exactly follow your recipe. Thanks for being so patient.  ;D

Ha! You shall get along just fine here.  So long as you document every excruciating or luscious detail with photos, of course.
Title: Re: Pizza Secrets and Pearls
Post by: Saabluster on April 12, 2016, 12:41:53 AM
Ha! You shall get along just fine here.  So long as you document every excruciating or luscious detail with photos, of course.

Photography is a pastime of mine so that wish shouldn't be too hard to fulfill. I mainly shoot people so I'm gonna have to give it some thought on how to shoot artistic pizza portraits.  ;D
Title: Re: Pizza Secrets and Pearls
Post by: TXCraig1 on April 12, 2016, 09:03:40 AM
I'm gonna have to give it some thought on how to shoot artistic pizza portraits.  ;D

It's helps to start with good looking pizza. Focus on the pizza and the good looking pictures will follow all on their own.
Title: Re: Pizza Secrets and Pearls
Post by: corkd on April 18, 2016, 09:00:43 PM
A little too much yeast or starter is better than not enough. You can always slow things down with a fridge. Speeding things up can be messy.
Title: Re: Pizza Secrets and Pearls
Post by: Killa Joe on May 01, 2016, 06:47:53 PM
Still not sure of #8? What is a Pizza Jerk?  ???



KJ  8)
Title: Re: Pizza Secrets and Pearls
Post by: Minolta Rokkor on May 01, 2016, 06:57:27 PM
Still not sure of #8? What is a Pizza Jerk?  ???



KJ  8)
#8 is me.
Title: Re: Pizza Secrets and Pearls
Post by: Jackie Tran on May 01, 2016, 07:10:43 PM
#8 is me.

Lol.  I can be a pizza jerk sometimes too but not that often.  A pizza jerk is someone with an elitist mentality.  Easy to spot.  Says stuff like there's only true pizza style.  Their stuff is better than everyone else's.  If you're not doing XYZ or this way or that, then you're missing the mark.  Easily irritated and doesn't play nice.
Title: Re: Pizza Secrets and Pearls
Post by: Pizza mom on May 01, 2016, 09:02:21 PM
My pizza jerk is named Bill and has worked for me for 22 years.  Looks like he was made fun of on the post about making Caseys pizza on my Breadeaux video posted about a year ago.  I found it kinda funny that they commented we prob only tossed the dough for the commercial when we do it every time, except with deep dish.  It's weird when you never realize people might be speaking of you and you see it 7 months later by chance.  Like right now I'm trying to be low key with my name change and everyone in town apparently wants to know what's going on which brings in more business o the irony
Title: Re: Pizza Secrets and Pearls
Post by: Killa Joe on May 01, 2016, 10:19:20 PM
Lol.  I can be a pizza jerk sometimes too but not that often.  A pizza jerk is someone with an elitist mentality.  Easy to spot.  Says stuff like there's only true pizza style.  Their stuff is better than everyone else's.  If you're not doing XYZ or this way or that, then you're missing the mark.  Easily irritated and doesn't play nice.


Opppsss...  :-[ I guess thinking cheese pizza with sauce and awesome dough is the ultimate pizza would be kinda pizza jerky? Well, I suppose then I'm a bit that then, but I don't feel too badly about it. On rare occassions I'll go for mushrooms...I did enjoy the veggie stuffed UNO's in Boston years ago. I love all styles, but can you really blame a pizza nut for saying dough, cheese, and sauce are what its all about? This is truly the way one can tell a good pizza the basics. (I even had the pineapple pizza Papa Johns many years ago....lol don't sue me).

On a side note, I don't get people who make and eat damn filet mignon wrapped in bacon!!!! [email protected]!  >:D  You taste bacon for goodness sake, not the awesome filet flavor...ugh, I just don't get it...  :-\

In fact, the Italians confirm this by their pizza Margerhita of course. Dough, tomatoes, basil, olive oil. and bufalo moz.  You surely won't be calling the Italians pizza jerks will ya?   ;D :P :-D  To me, same concept with pepperoni I suppose. Will hide the taste of dough, cheese, and sauce...

Oh, and speaking of Italy. One of my my new plans is to go to L'Antica Pizzeria Da Michele (best pizza in Italy? We shall see) as I recently found out about it through YouTube...and of course the Uffizi Gallery.

KJ  8)
Title: Re: Pizza Secrets and Pearls
Post by: texmex on May 01, 2016, 11:41:19 PM
Pizza jerks....haha..I'm  a pizza hack.
I  try real hard not to become a pizza jerk, but inconsistencies throughout  render me a hack, and jerkdom is a long way off as far as pizza goes..  :-\  jerkdom in other areas..well, I  work hard at that too.  :P

Title: Re: Pizza Secrets and Pearls
Post by: HarryHaller73 on February 21, 2017, 02:47:45 PM
As a proud pizza jerk,

#36: If you want to emulate a style, go and actually eat the style first.
#37: Take notes
#38: Stop guessing through pictures aka shadows
Title: Re: Pizza Secrets and Pearls
Post by: TXCraig1 on February 21, 2017, 03:37:37 PM
As a proud pizza jerk,

#36: If you want to emulate a style, go and actually eat the style first.
#37: Take notes
#38: Stop guessing through pictures aka shadows

While I agree, for those of us in the pizza desert, that often much easier said than done.   :'(
Title: Re: Pizza Secrets and Pearls
Post by: stamina888 on February 26, 2017, 11:49:04 AM
Some lessons I learned.  Feel free to disregard anything that's incorrect, because I am a beginner.

39) Add olive oil after you knead the bread so that the oil doesn't block the water from entering the dough

40) Be a little patient with active dry yeast.  Let it cultivate in warm water (hottest the faucet can get) with some sugar.  Stir it in to make sure all the yeast granules make contact with the water

41) You can add more flour to wet dough but if your dough is too dry, it's harder to salvage that.

42) If the dough ball is not perfect, don't make the pizza.  Cut your losses.
Title: Re: Pizza Secrets and Pearls
Post by: SalmonCR on March 23, 2017, 01:40:48 PM
24). Always have a Plan B for when S$*T hits the fan and you have a total failure of SOMETHING! Murphy is always nearby waiting to hit you with the F.U.B.A.R. I've been FUBARed so many times I'm sure I could claim brain damage from so many hits! :o

25). NEVER, EVER, try something "new" on guests, until you have some mastery of it and have done a few test drives before getting 8-10 passengers over for dinner and it flops, epic fail, F.U.B.A.R. If in doubt see rule 24!!!

jon

25.. Happens to me a few weeks ago. I was trying a different oven, (wood) total failed. Temperature down after 2 first pizzas, I had never used an Pizza peel (it wasn't that simple).I ended maklng some pasta with the pizza ingredients...
 
Title: Re: Pizza Secrets and Pearls
Post by: kuhne on April 11, 2017, 01:04:27 AM
Thanks for this great thread
Title: Re: Pizza Secrets and Pearls
Post by: vtsteve on April 20, 2017, 11:00:34 AM
When I was working out my process, I never made less than a 3-ball batch (12 balls when I was playing with Neapolitan). Worst case, you have leftover dough to practice opening, or keep for an extended fermentation, or to add as 'old dough' to a later batch, or to make calzones, etc. It makes the measurements easier, too, because the quantities are larger.

Now, I do all my testing with 1000g of flour, so the mental math is dead simple (but I still jot it down for a checklist - hate forgetting to add the yeast!).
Title: Re: Pizza Secrets and Pearls
Post by: quietdesperation on May 09, 2017, 11:21:26 AM
given my short tenure, I didn't expect to contribute to this thread for quite some time. But the pain and numbness in my fingertip compel me to add jersey pie boy's suggestion:

43 - When using a food processor, remove the blade before removing dough
Title: Re: Pizza Secrets and Pearls
Post by: Jackitup on May 09, 2017, 11:40:23 AM
given my short tenure, I didn't expect to contribute to this thread for quite some time. But the pain and numbness in my fingertip compel me to add jersey pie boy's suggestion:

43 - When using a food processor, remove the blade before removing dough

Yup, I concur completely!!! :o
Title: Re: Pizza Secrets and Pearls
Post by: Jackie Tran on May 09, 2017, 01:41:27 PM
44) As you begin to have success, savor the moment and your handiwork quietly.  Be modest and humble because in this art success can be rare and often fleeting. 
Title: Re: Pizza Secrets and Pearls
Post by: Jersey Pie Boy on May 09, 2017, 03:58:08 PM
I'm pleased to have made the list :)  Hope I saved some fingers from pain.


Chau, so true.......is that (44)  from Desiderata?  (be sure to listen until the music LOL)


  https://www.youtube.com/watch?v=PNq_DTmVCWs (https://www.youtube.com/watch?v=PNq_DTmVCWs) 
Title: Re: Pizza Secrets and Pearls
Post by: quietdesperation on May 09, 2017, 05:01:45 PM
44) As you begin to have success, savor the moment and your handiwork quietly.  Be modest and humble because in this art success can be rare and often fleeting.

imo, this is not just good pizza advice, it's good life advice.
Title: Re: Pizza Secrets and Pearls
Post by: Jersey Pie Boy on May 09, 2017, 05:05:48 PM
Right you are, QD...the longer one is around, the more they (me) know it  ^^^


Still, couldn't resist the Youtube clip...I was just a Jersey Pie Infant back then...well, relatively speaking
Title: Re: Pizza Secrets and Pearls
Post by: Rolls on May 09, 2017, 05:46:15 PM
45)  If you transfer various flours into secondary packaging, make sure to label the packages so you know what's what.


Rolls
Title: Re: Pizza Secrets and Pearls
Post by: Jackie Tran on May 09, 2017, 06:00:01 PM
Chau, so true.......is that (44)  from Desiderata?  (be sure to listen until the music LOL)


  https://www.youtube.com/watch?v=PNq_DTmVCWs (https://www.youtube.com/watch?v=PNq_DTmVCWs)

Bill, I hadn't heard of Desiderata before but that tune is catchy!  lol.
Title: Re: Pizza Secrets and Pearls
Post by: quietdesperation on May 09, 2017, 06:46:10 PM
Still, couldn't resist the Youtube clip...I was just a Jersey Pie Infant back then...well, relatively speaking

jpb, my comment wasn't directed at you, I didn't look at the video until after I posted and now that I have, I'm not sure how it applies to you. In fact, I've been impressed by the level of civility in this forum.

best,
Title: Re: Pizza Secrets and Pearls
Post by: Jackitup on May 09, 2017, 07:16:46 PM
In fact, I've been impressed by the level of civility in this forum.

best,
^^^
Title: Re: Pizza Secrets and Pearls
Post by: Jersey Pie Boy on May 09, 2017, 09:09:29 PM
QD, no worries..I just was having some fun and posted that because the sentiment of the poem /song was similar to Chau's #44, but with music from the Sixties...that was actually a big hit on the radio around 1969... The only way it applies directly to me is that, I'm ancient enough to remember it .LOL


This is a great group, no question about it!
Title: Re: Pizza Secrets and Pearls
Post by: lesagemike on May 10, 2017, 05:36:37 PM
I was 11 in 1969 but I remember that song from my youth! Awesome, like Bob Hope used to say : Thanks for the memories  :)
Title: Re: Pizza Secrets and Pearls
Post by: Jersey Pie Boy on May 10, 2017, 06:17:31 PM
You bet...and what a year that was!  Man on the Moon, Woodstock, and yes, a whole lot of memories.
Title: Re: Pizza Secrets and Pearls
Post by: nick57 on May 15, 2017, 07:35:16 PM
When trying a new recipe for the first time, follow the directions to the letter. When you think you have it down, then you can experiment all you want. I see too many times people complain about a recipe that they did not like. Then they go on to tell that they did not really follow the instructions and added ingredients that were not in the recipe. Go figure.  :-D
  I agree wholeheartedly that this forum has the nicest members I have had the pleasure of getting to know. :D
Title: Re: Pizza Secrets and Pearls
Post by: Randy on May 16, 2017, 04:25:00 PM
When trying a new recipe for the first time, follow the directions to the letter. When you think you have it down, then you can experiment all you want. I see too many times people complain about a recipe that they did not like. Then they go on to tell that they did not really follow the instructions and added ingredients that were not in the recipe. Go figure.  :-D
  I agree wholeheartedly agree that this forum has the nicest members I have had the pleasure of getting to know. :D

To add to the "Trying a new recipe . . ."  If I do no not know the source, and or how the flour was measured, I assign a middle of the road weight of 5 oz per cup of flour.
Title: Re: Pizza Secrets and Pearls
Post by: rparker on May 20, 2017, 08:35:26 AM
When trying a new recipe for the first time, follow the directions to the letter. When you think you have it down, then you can experiment all you want. I see too many times people complain about a recipe that they did not like. Then they go on to tell that they did not really follow the instructions and added ingredients that were not in the recipe. Go figure.  :-D
  I agree wholeheartedly that this forum has the nicest members I have had the pleasure of getting to know. :D
I once read a negative review for a grilled pork recipe in which the reviewer had used neither grill nor pork.     ??? ??? ??? ??? ???
Title: Re: Pizza Secrets and Pearls
Post by: Jackie Tran on May 20, 2017, 06:56:41 PM
I once read a negative review for a grilled pork recipe in which the reviewer had used neither grill nor pork.     ??? ??? ??? ??? ???

I love reading lots of reviews when I go to buy anything I'm unfamiliar with.  There are always those negative reviews that crack me up.  They aren't about the product itself but rather about the customer service or Some issue the person has with Amazon.  There's also reviews that lack any common sense whatsoever.  Makes me wonder if these ppl realize how they sound.
Title: Re: Pizza Secrets and Pearls
Post by: apizza on May 20, 2017, 07:30:46 PM
You bet...and what a year that was!  Man on the Moon, Woodstock, and yes, a whole lot of memories.

And the year I got married. Still together and still dating.
Title: Re: Pizza Secrets and Pearls
Post by: Jersey Pie Boy on May 20, 2017, 07:56:05 PM
That's great! Congratulations!
Title: Re: Pizza Secrets and Pearls
Post by: sfnatoli on May 21, 2017, 08:16:35 PM
I love reading lots of reviews when I go to buy anything I'm unfamiliar with.  There are always those negative reviews that crack me up.  They aren't about the product itself but rather about the customer service or Some issue the person has with Amazon.  There's also reviews that lack any common sense whatsoever.  Makes me wonder if these ppl realize how they sound.

I like the ones on Amazon where they take the time to answer a persons question by saying "I don't know."  Why bother answering then? 
Title: Re: Pizza Secrets and Pearls
Post by: csnack on May 22, 2017, 12:41:39 AM
I love reading lots of reviews when I go to buy anything I'm unfamiliar with.  There are always those negative reviews that crack me up.  They aren't about the product itself but rather about the customer service or Some issue the person has with Amazon.  There's also reviews that lack any common sense whatsoever.  Makes me wonder if these ppl realize how they sound.

There's also the big <i>user error</i> factor with Amazon's negative reviews.

Like when I was reading reviews about this cordierite stone I ultimately bought. Most of the negative reviews were from people complaining that their pizza either or both stuck to the stone or that their stone got permanently marked/stained. These were in all likelihood people that either did not preheat the stone long enough, hot enough, or at all, or put their dough straight onto the cold stone on the kitchen counter and built their pizza on it there <i>and then</i> put the whole thing together into the oven, where the moist dough by then had already attached itself to the cold stone and thus baked onto it rather than on top of it. Some of those reviewers apparently also thought the stone should remain beautiful and pristine like when they took it out of the box. Here's what my stone looks like after 3 pizzas so far. Those stains are completely smooth with the stone surface. It's going to get better, i.e. they're <i>supposed</i> to look like that. And as I understand it the darker the stone gets the better the heat retention if nothing else.

What's the deal with these articles and videos on the interwebs telling people to season their stone by rubbing it down in oil and then baking it at 450-500° or whatever like you would a pan? I'm no expert and this is my first stone, but I'm almost certain that would guarantee you a house or apartment full of smoke not only during that initial process, but for quite some time thereafter every time you tried to use it. Am I wrong?
I did nothing to season my stone. I washed the factory dust off of it <i>with water only</i> and let it air dry overnight, as putting a wet stone to heat up in an oven could crack it. I preheat with the stone at 500-550° for an hour and nothing ever sticks to it.
Title: Re: Pizza Secrets and Pearls
Post by: csnack on May 22, 2017, 12:47:41 AM
I like the ones on Amazon where they take the time to answer a persons question by saying "I don't know."  Why bother answering then?
Lol I asked a question on Amazon recently and someone responded with "How the hell am I supposed to know? Ask someone else." lol I don't know how the Amazon question thing works; does Amazon email random customers who bought the item to see if they'll answer it? Must be, because otherwise, yeah, that's pretty funny that someone would bother to even answer like that at all.
Title: Re: Pizza Secrets and Pearls
Post by: Minolta Rokkor on June 13, 2017, 10:28:44 PM
#46 Be mindful of the TIME of day  you make pizza dough, have a planned and thoughtful schedule. If I decide at 2:00PM I want to make a 24hr ferment dough...well now I have to reball at 2:00AM at night... :'(
The time of day you pick is critical imo. You could end up miserable or A-OK, I myself have fallen asleep only to realize I needed to reball at 11:30pm and so on.
 
Title: Re: Pizza Secrets and Pearls
Post by: TXCraig1 on June 19, 2017, 02:47:23 AM
#46 Be mindful of the TIME of day  you make pizza dough, have a planned and thoughtful schedule. If I decide at 2:00PM I want to make a 24hr ferment dough...well now I have to reball at 2:00AM at night... :'(
The time of day you pick is critical imo. You could end up miserable or A-OK, I myself have fallen asleep only to realize I needed to reball at 11:30pm and so on.

#47 Don't think fermentation has to be a multiple of 2, 4, 6, 8, 12, or 24 hours. Learn to make dough that is ready when you want it to be ready no matter when you make it.
Title: Re: Pizza Secrets and Pearls
Post by: TXCraig1 on June 19, 2017, 02:48:42 AM
#48  3 hours is only an emergency dough if you don't know what you're doing.
Title: Re: Pizza Secrets and Pearls
Post by: csnack on June 19, 2017, 03:12:43 AM
#48  3 hours is only an emergency dough if you don't know what you're doing.
What are you doing to a 3h dough to take it out of the emergency definition?
Title: Re: Pizza Secrets and Pearls
Post by: TXCraig1 on June 19, 2017, 03:42:46 AM
You can make a 2-3 hour RT dough with 0.3% IDY that makes a darn good pie. A packet of IDY is 7g. That's 2.3kg flour and almost 4kg dough. When was the last time you saw a recipe for a pack of IDY that made 4kg dough? Never! Because "emergency" to most doesn't mean "short time" it means "don't know better," "panic," or "afraid of failure."
Title: Re: Pizza Secrets and Pearls
Post by: Pete-zza on June 28, 2017, 03:23:39 PM
It helps to have a plan and strategy when trying to develop the best pizza possible. For some tips that might help, see:

http://www.pmq.com/June-2017/8-Steps-to-Crafting-a-Better-Crust/.

Peter
Title: Re: Pizza Secrets and Pearls
Post by: rpmfla on July 13, 2017, 11:41:17 AM
given my short tenure, I didn't expect to contribute to this thread for quite some time. But the pain and numbness in my fingertip compel me to add jersey pie boy's suggestion:

43 - When using a food processor, remove the blade before removing dough

I absolutely refuse to use the metal blade anymore. I sliced my finger pretty good years ago removing the dough and actually still get chills even thinking about it. I found the plastic blade to work just as well.
Title: Re: Pizza Secrets and Pearls
Post by: rpmfla on July 13, 2017, 11:52:51 AM
salt

I never thought much about salt other than as a flavor component but forgetting to add it recently taught me something important. When I went to my usual method of using gravity to stretch the dough, the saltless batch simply drooped down from my hands to the bench below with zero resistance. There was no elasticity at all. The pizza ended up working ok as I quickly gathered it and flipped it onto the peel (I added additional salt to the toppings too). So what I learned was: Too much salt can make a dough too elastic and hard to spread (less extensible). Too little salt and there is less elasticity and it is too extensible.

Title: Re: Pizza Secrets and Pearls
Post by: csnack on July 13, 2017, 11:57:37 AM




43 - When using a food processor, remove the blade before removing dough

How is that even possible? The dough is smothered over the blade. Incidentally, I always dump the bowl out onto the counter so blade and dough ball fall out together. Is that what he meant? Must be 🤔
Title: Re: Pizza Secrets and Pearls
Post by: Jersey Pie Boy on July 13, 2017, 02:27:08 PM
I can't recalll. In fact, I don't quite remember if I cut myself making pizza dough or something else in there...but I don't use it for dough often. You do, however, raise a good point. Though my dough amount may be far less than yours...I seem to recall there was a ball that had formed and that maybe the blade wasn't embedded in it? Hmmm...Oh well, be careful!
Title: Re: Pizza Secrets and Pearls
Post by: bradtri on July 25, 2017, 09:59:34 PM
#49 don't forget there's a pizza in the oven
Title: Re: Pizza Secrets and Pearls
Post by: Jackitup on July 25, 2017, 10:25:48 PM
#49 don't forget there's a pizza in the oven
\\

Particularly when you flip it to broil!!!
Title: Re: Pizza Secrets and Pearls
Post by: hammettjr on August 15, 2017, 06:52:28 PM
#50 If you want to stretch your dough into a round skin, don't do any final stretches on the peel. If it's on the peel and not to full size, pick it back up and stretch it.

Title: Re: Pizza Secrets and Pearls
Post by: janes_mw on September 18, 2017, 10:33:50 PM
#51 don't believe your friend when he says "oh this is a great pepper to spice up your pie". He didn't tell me it was some kind of fricking dragon (looked like a red jalapeño, but OMG). He thought was funny but couldn't eat the pie!!
Title: Re: Pizza Secrets and Pearls
Post by: Dangerous Salumi on October 11, 2017, 04:18:53 PM
52) When in doubt make an Hawaiian Pizza ( 7/11, mozzarella, parmesan, ham and pineapple )
Title: Re: Pizza Secrets and Pearls
Post by: invertedisdead on November 05, 2017, 10:14:44 AM
53. Don't be afraid to cook your sauce...  >:D
Title: Re: Pizza Secrets and Pearls
Post by: GumbaWill on May 12, 2018, 06:51:34 AM
14. Get a scale.

15. Get two scales:

1. .01 Gram accuracy
2. 1.0 Gram accuracy
Title: Re: Pizza Secrets and Pearls
Post by: rpmfla on July 13, 2018, 03:18:42 PM
Most here will probably scoff at this suggestion, but here goes...

High temp parchment paper.

https://www.amazon.com/gp/product/B003DZ1KSA/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

After I doubled over and flopped a beautiful NY Style pizza from the peel onto the pizza stone, I decided to never risk it again and bought a bulk of 500 sheets of high temp parchment paper that I have been using for years. Yes, I could have practiced and maybe increased the use of flour or cornmeal on the peel, but the parchment almost completely removes the risk of destroying my creation.

By the way, I did rescue that pizza accident by quickly assembling it into a sort of calzone!
Title: Re: Pizza Secrets and Pearls
Post by: MikeMcM1956 on August 22, 2018, 04:39:28 PM
Most here will probably scoff at this suggestion, but here goes...

High temp parchment paper.

https://www.amazon.com/gp/product/B003DZ1KSA/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

After I doubled over and flopped a beautiful NY Style pizza from the peel onto the pizza stone, I decided to never risk it again and bought a bulk of 500 sheets of high temp parchment paper that I have been using for years. Yes, I could have practiced and maybe increased the use of flour or cornmeal on the peel, but the parchment almost completely removes the risk of destroying my creation.

By the way, I did rescue that pizza accident by quickly assembling it into a sort of calzone!

Good for up to 600F, too bad I cook a few hundred degrees above that....
Title: Re: Pizza Secrets and Pearls
Post by: Pete-zza on August 23, 2018, 12:20:08 PM
There is a very nice post by Chau that is relevant to this thread, at Reply 58 at:

https://www.pizzamaking.com/forum/index.php?topic=37996.msg541120#msg541120

Peter
Title: Re: Pizza Secrets and Pearls
Post by: parallei on February 01, 2019, 06:10:01 PM
This may not be much of a "'Pearl of Wisdom".   I've read the Dough Doc's posts about oiling dough balls and cross stacking open dough trays to avoid condensation.  The other day (Hey, I'm slow ;D), it occurred to to me why not take the same approach I do when steaming bao buns in my Staub La Cocotte.  The Satub is designed to ensure that all moisture falls back onto to the product.  When doing boa, I always place a tea towel under the lid - no water dripping.

So I tried placing a bit of paper towel under the lid of a container that was holding a dough ball that was going straight into the fridge after mixing.  Worked well.  Duh ::)
Title: Re: Pizza Secrets and Pearls
Post by: Jersey Pie Boy on February 01, 2019, 06:22:32 PM
Pearl for me :)
Title: Re: Pizza Secrets and Pearls
Post by: PizzaBeaver on February 13, 2019, 05:34:04 PM
I'm a beginner, so take my lessons learned with a pinch of yeast. Also, I may be wrong, if so please let me know.

#54 in the beginning, knead your dough by hand. Doing this helped me understand where a dough starts and where it can finish.
#55 Make your sauce. Most store bought sauces suck and will make you sad.
#56 Follow the recipe. Any time you add flour to the dough because it is too sticky you are changing the recipe. Just keep Kneading, Just keep Kneading, ... Everything will be ok.
Title: Re: Pizza Secrets and Pearls
Post by: parallei on February 13, 2019, 05:44:45 PM
I'm a beginner, so take my lessons learned with a pinch of yeast. Also, I may be wrong, if so please let me know.
........Any time you add flour to the dough because it is too sticky you are changing the recipe. Just keep Kneading, Just keep Kneading, ... Everything will be ok.

One doesn't need to just keep kneading, just keep kneading (pun intended).  In my opinion, it is better to use some rest periods to let the dough hydrate.  So, mix roughly, rest 20 min.  Knead three or four minutes, rest ten minutes.....continue two or three more times....

Title: Re: Pizza Secrets and Pearls
Post by: PizzaBeaver on February 13, 2019, 05:56:34 PM
I only use 2 rest periods one 5 min rest in the beginning and a 5 minute at the end. So i'm curious now to see what adding more will do. Also, one can over knead. So to clarify, when I start with a gooey mess (i.e. 65-70% hydration doughs), I won't add more flour. Instead, I work through my full Kneading process, the dough always firms up.

Title: Re: Pizza Secrets and Pearls
Post by: JohnnyPizzen on April 09, 2019, 10:54:29 AM
#57 : Use fresh yeast. It's actual small living animals, whereas no one knows what actually is ADY and IDY, or worse Chemical yeast.
Title: Re: Pizza Secrets and Pearls
Post by: TXCraig1 on May 20, 2019, 07:45:15 AM
#57 : Use fresh yeast. It's actual small living animals, whereas no one knows what actually is ADY and IDY, or worse Chemical yeast.

This is the pizza secrets page. The pizza conspiracy page is over there  :-D
Title: Re: Pizza Secrets and Pearls
Post by: quietdesperation on June 14, 2019, 12:18:25 PM
#57 : Use fresh yeast. It's actual small living animals

I like the reclassification of yeast into the animal kingdom because lately, I've been thinking of dough as a living thing, a pet of sorts, that you raise and eventually...eat. the reclassification makes the whole fantasy so much more satisfying.

Title: Re: Pizza Secrets and Pearls
Post by: TXCraig1 on June 14, 2019, 07:56:27 PM
I like the reclassification of yeast into the animal kingdom b

? When did that happen? Every place I look still says Kingdom Fungi.
Title: Re: Pizza Secrets and Pearls
Post by: Carmine Abramo on June 14, 2019, 08:56:44 PM
? When did that happen? Every place I look still says Kingdom Fungi.

If found living yeast on Mars I'd bet 7 billion people's lives would change.
Title: Re: Pizza Secrets and Pearls
Post by: Jackitup on June 14, 2019, 10:45:39 PM
I like the reclassification of yeast into the animal kingdom because lately, I've been thinking of dough as a living thing, a pet of sorts, that you raise and eventually...eat. the reclassification makes the whole fantasy so much more satisfying.

That would mess with a LOT of vegans me thinks!!!
Title: Re: Pizza Secrets and Pearls
Post by: quietdesperation on June 15, 2019, 01:32:44 AM
? When did that happen? Every place I look still says Kingdom Fungi.

Another example of why the internet is a tough place for humor. I’m not sure if you’re kidding but I was kidding because it happened in member pizzen’s post (which I quoted) And now that I think about it, maybe pizzen’s was kidding which would be kinda brilliant.

Sigh.
Title: Re: Pizza Secrets and Pearls
Post by: Jersey Pie Boy on June 15, 2019, 11:30:15 AM
Shoot! I was going to adopt a rescue yeast :-D
Title: Re: Pizza Secrets and Pearls
Post by: vdempsey on June 20, 2019, 12:00:08 PM
...00 Blue Caputo flour can be used in a home oven, with a sourdough starter. You won't know till you try it. I did. And it was a nice pizza.  :pizza:
Title: Re: Pizza Secrets and Pearls
Post by: TXCraig1 on July 25, 2019, 07:51:34 AM
58) If you're reading something about making pizza, no matter the credentials of the person writing it, if you see the word "Caputo," that should be a tip-off to be very skeptical of everything you read, good or bad.

(This is not a commentary on the post directly above).
Title: Re: Pizza Secrets and Pearls
Post by: vdempsey on July 26, 2019, 09:05:59 AM
58) If you're reading something about making pizza, no matter the credentials of the person writing it, if you see the word "Caputo," that should be a tip-off to be very skeptical of everything you read, good or bad.

(This is not a commentary on the post directly above).

Just so happen to be the above from your commentary...and you commented.
Title: Re: Pizza Secrets and Pearls
Post by: TXCraig1 on July 26, 2019, 09:26:15 AM
Just so happen to be the above from your commentary...and you commented.

What I was trying to say is that it was not your comment that inspired mine.
Title: Re: Pizza Secrets and Pearls
Post by: john_k on July 26, 2019, 05:42:29 PM
For teglia dough prep, notice the difference between "pulling" the high-hydration dough to get it to stretch (in the extreme, this would mean pinching it between fingers and thumb, and pulling it to stretch), and "pushing" the dough (pressing more or less straight down with the finger pads to push the air).

The second way will give more oven spring.
Title: Re: Pizza Secrets and Pearls
Post by: john_k on July 26, 2019, 05:45:28 PM
Inch up or down on one of the ingredients in a recipe you use a lot to see the effect.

I am thinking especially of dialing up or down on the oil in a Chicago thin or cracker crust, but doing the same with salt or yeast, for any style, can be educational.
Title: Re: Pizza Secrets and Pearls
Post by: john_k on July 26, 2019, 05:47:03 PM
You can mail order a case of 8x8 inch quarry tiles from Home Depot for much less than the cost of a regular baking stone. An angle grinder and a cheapie vise allows you to customize the size for your oven.
Title: Re: Pizza Secrets and Pearls
Post by: john_k on July 26, 2019, 05:52:33 PM
A very large cutting board (like this one https://www.amazon.com/gp/product/B001DI5VCA/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1) makes life a lot easier and less messy.
Title: Re: Pizza Secrets and Pearls
Post by: foreplease on July 26, 2019, 08:08:19 PM
You can mail order a case of 8x8 inch quarry tiles from Home Depot for much less than the cost of a regular baking stone. An angle grinder and a cheapie vise allows you to customize the size for your oven.
I have been using these for years and have given away many sets. They are easier to clean and store too.
Title: Re: Pizza Secrets and Pearls
Post by: jkb on July 26, 2019, 08:22:43 PM
I have been using these for years and have given away many sets. They are easier to clean and store too.

Clean?  ???  Never clean it!

Store?  ???  My stone stays in the oven unless I have it out to clean it.
Title: Re: Pizza Secrets and Pearls
Post by: quietdesperation on July 31, 2019, 10:40:23 AM
from my brother, who it turns out has made > 10K pies:
when edge stretching, don't just look for thin spots, use your hands to feel for them and adjust accordingly.

he watched me edge stretch a pie, asked if he could do a little, and realized this was part of his muscle memory. helped me quite a bit last night.

Title: Re: Pizza Secrets and Pearls
Post by: TXCraig1 on July 31, 2019, 11:02:16 AM
It's a lot easier to thin out a thick spot than it is to thicken up a thin spot.
Title: Re: Pizza Secrets and Pearls
Post by: quietdesperation on July 31, 2019, 11:08:01 AM
It's a lot easier to thin out a thick spot than it is to thicken up a thin spot.

ha, that's almost exactly what my bro said! He pointed to a thin spot and said "at the point you can see the thin spot, it's too late. The whole idea is to prevent  them from forming in the first  place"
Title: Re: Pizza Secrets and Pearls
Post by: Garvey on October 01, 2019, 10:35:06 AM
59) If you think you're clever by calling deep dish a "casserole" or claiming it's not pizza, refer back to rule 8.  That's you.

60) Never believe anything a restaurateur says about how their pizza is made. No one is giving away their trade secrets, but they are definitely giving you baldfaced lies instead.

61) There is no cornmeal in deep dish.  If you see a recipe that uses it, just laugh and walk away.

62) Know thine oven.  Bake times from other recipes are just a suggestion.  If you know your oven, you'll now how to adjust.

63) Recipe > equipment.  Equipment junkies will search after the latest and greatest hardware.  Meh.  Don't sweat your oven, your mixer, your baking stones, etc.  Learn to use what you've got and you can make outstanding pizza.
Title: Re: Pizza Secrets and Pearls
Post by: TXCraig1 on October 02, 2019, 06:57:08 AM
.
Title: Re: Pizza Secrets and Pearls
Post by: Garvey on October 02, 2019, 08:01:03 AM
 :-D :-D :-D

THANKS for proving the point! 

 :-D :-D :-D

65) Pizza chauvinism says more about the person than the pizza.

Seriously, though, the DD hate is comical.  It's like the pathetic White Sox fans who trash talk the Cubs.  The hate only flows one way.  Chicagoans are more accepting of ALL types of pizza than the narrow minded folks found in many other places.  I guess that's because we have three indigenous styles of pizza and have always been open minded and just look for high quality pizza, lovingly made.  It doesn't have to be my preferred style: it just has to be good. 
Title: Re: Pizza Secrets and Pearls
Post by: TXCraig1 on October 02, 2019, 08:13:19 AM
.
Title: Re: Pizza Secrets and Pearls
Post by: Garvey on October 02, 2019, 08:22:59 AM
Pure class from the guy calling other people jerks.

I took that down before you posted.  Must have had a non-refreshed window.  Sorry.

And FWIW, I called NO ONE a jerk in my earlier post.  You basically called yourself out.  Nowhere in this thread had anyone addressed the topic of DD before I did.  Go back and read it.
Title: Re: Pizza Secrets and Pearls
Post by: Yael on October 03, 2019, 03:17:55 AM
66)    "pizza is easy, we shouldn't be complicating it".

"That's very true provided that the pizza you try to make and your expectations for it are commensurate with your skill and experience level and that you have adequate equipment for the job"

(reply 25 https://www.pizzamaking.com/forum/index.php?topic=57613.msg578701#msg578701)
Title: Re: Pizza Secrets and Pearls
Post by: Chicago Bob on October 03, 2019, 05:17:32 PM
I wanna say something too man!!   :pizza:
Title: Re: Pizza Secrets and Pearls
Post by: wotavidone on October 06, 2019, 07:10:13 PM
15. Don't buy Caputo or other '00' flour unless you can explain why you need it.
I agree.
I'm using $1/kg plain white flour from the local Aldi supermarket. The difference in a side by side test against an Italian typo 00 is certainly detectable, but I can still make a 60-90 second Margherita that doesn't burn, and is fairly light and tender.
i.e. without having traveled to Naples and tried the real deal, I can't find a reason at my skill level to justify having to search for typo 00 and pay 4 times the price for it.
Title: Re: Pizza Secrets and Pearls
Post by: wotavidone on October 06, 2019, 07:24:57 PM

What's the deal with these articles and videos on the interwebs telling people to season their stone by rubbing it down in oil and then baking it at 450-500° or whatever like you would a pan?
Most of the stones I have seen seem a touch porous, and I'm damn sure my brick floor in my oven is. Not sure I've ever seen a cordierite stone but my sandstone one certainly is porous. I would think oiling it would ruin the performance by making it less porous.
Title: Re: Pizza Secrets and Pearls
Post by: wotavidone on October 06, 2019, 07:40:14 PM
#67 - If you want your pizza to be a perfect circle, you'll have to go to Domino's
#68 - Once you understand what a pizza really is, and how it should be cooked, you can adapt to cooking a pizza in just about anything that gets hot.
May not be your favourite style, but you can always cook something acceptable if you know your stuff. Remember the old saying, "It's a poor tradesman who blames his tools"?
Title: Re: Pizza Secrets and Pearls
Post by: Moondance on November 17, 2019, 09:21:44 PM
As I was fretting a bit over doing a same day dough and getting it just right, I came across this post and #7.  I said to myself, whatever, it will still be great pizza and guess what, it was!
Title: Re: Pizza Secrets and Pearls
Post by: TXCraig1 on November 18, 2019, 06:57:05 AM
#67 - If you want your pizza to be a perfect circle, you'll have to go to Domino's

#67a - or use a screen.
Title: Re: Pizza Secrets and Pearls
Post by: wotavidone on November 18, 2019, 08:14:02 AM
#67a - or use a screen.
No need to swear :-D
Title: Re: Pizza Secrets and Pearls
Post by: texmex on June 06, 2020, 11:18:50 AM
#68  Your dough balls have a top and a bottom. 


Surprised this isn't already mentioned, it makes a difference. I used to have very well fermented dough in plastic baggies and would plop them out with no thought to how they were originally formed. The opening process ends up creating some wonky skins, and uneven bakes.
Title: Re: Pizza Secrets and Pearls
Post by: Rolls on June 06, 2020, 02:46:32 PM
#69

When making a pizza dough that calls for beer, it's impossible not to take a swig of beer from the bottle or can before pouring what is needed into the mixing bowl.


Rolls
Title: Re: Pizza Secrets and Pearls
Post by: silviaapilinario on August 21, 2020, 08:19:20 AM
I have experimented a lot with different ingredient to bake pizza at home in my ilFornino wood fired oven.
Title: Re: Pizza Secrets and Pearls
Post by: silviaapilinario on September 08, 2020, 05:48:32 AM
When you are out of Tomato sauce, try Pesto Sauce - you will definitely like this.
Start with Basil, Roasted Pecans, Garlic cloves, Parmesan Cheese, Olive Oil, Salt & Pepper in a food processor and grind them to make a paste. You can substitute the pecan for walnut, pine nuts, almonds, or even pistachios. It might take over the tomato sauce and become your favorite!

Title: Re: Pizza Secrets and Pearls
Post by: Pizza_Not_War on September 08, 2020, 11:12:19 AM
Pesto with fresh tomatoes is perhaps a better pizza topping than just tomato sauce. Having the ingredients to make fresh however is pretty rare for me, so a quality jar version is usually in the house.
Title: Re: Pizza Secrets and Pearls
Post by: schibetta on September 08, 2020, 01:13:46 PM
When you are out of Tomato sauce, try Pesto Sauce - you will definitely like this.
Start with Basil, Roasted Pecans, Garlic cloves, Parmesan Cheese, Olive Oil, Salt & Pepper in a food processor and grind them to make a paste. You can substitute the pecan for walnut, pine nuts, almonds, or even pistachios. It might take over the tomato sauce and become your favorite!

I recently use a homemade red pesto but I use cashews to substitute the pecan, I don't use salt as there is already some salt with the parmesan and the dry tomatoes. It tastes good but I won't have fresh basil all the year..
Title: Re: Pizza Secrets and Pearls
Post by: parallei on January 24, 2021, 07:24:43 PM
Mistakes can work out just fine. Just roll with it.

In this case it wasn't a mistake, but just laziness on my part. At 10 p.m., I made a SD leaven thinking I'd do bread in the a.m. In the a.m., I decided not to bake bread. So the leaven sat for another 24 hours at room temp. The next morning, I made a Detroit like dough and baked it off that evening. Unwilling to open a new can of tomatoes, I used a bit (not enough), of a sauce I had sitting in the fridge. The dough was a bit tangy, but good. 
Title: Re: Pizza Secrets and Pearls
Post by: TXCraig1 on January 24, 2021, 10:27:11 PM
Mistakes can work out just fine. Just roll with it.
Applies to pretty much every pizza I've ever made at some level.
Title: Re: Pizza Secrets and Pearls
Post by: Jackie Tran on January 27, 2021, 10:07:49 AM
The best pies are often the least expected.  Test and retest everything, and then keep an open mind.  Sometimes, it just takes looking at the same situation from a different angle, perspective, or point of view. 
Title: Re: Pizza Secrets and Pearls
Post by: scott r on January 27, 2021, 10:08:55 AM
Awesome advice Chau!!
Title: Re: Pizza Secrets and Pearls
Post by: JWFPIZZZA on January 30, 2021, 09:27:46 PM
man that is true Chau! Most of my mistakes always turn into a "eureka" moment. its a really lovely feeling actually. Especially when my world depends on the success of pizza lol.
Title: Re: Pizza Secrets and Pearls
Post by: Bill/SFNM on February 09, 2021, 06:48:41 PM
Don't underestimate the importance of the peel you use to load your pizza into the oven. All of the work you did to build your dough and prepare your toppings and fire your oven can be destroyed in an instant by using the wrong peel or a poorly maintained one or not knowing how to properly use it - especially with higher hydration doughs. Failing to clean off any residue between pizzas can easily cause sticking/failure to launch (a.k.a. the accidental calzone :D). 

I have too many peels and am doing a "Marie Kondo" and thanking those that no longer spark joy. I have come to appreciate my favorite ones as an essential part of my pizza making.
Title: Re: Pizza Secrets and Pearls
Post by: Jackie Tran on April 04, 2021, 01:14:52 PM
Not sure If this has been mentioned but take copious notes on your bakes.  Write down as much info as possible.  Post pictures of the pies you're really proud of and mentioned the thread and the reply # in your notes.   I often find myself thinking about certain pies that I want to remake or repeat only to find out that I left out certain key points or notes.   Jot down everything.  Even stuff that seems trivial now.   That info will undoubtedly come in handy later. 
Title: Re: Pizza Secrets and Pearls
Post by: Pete-zza on April 04, 2021, 10:05:42 PM
As one who often posts that are long, I try to keep paragraphs at a reasonable length. And I put spaces between the paragraphs. That makes it easier for readers to follow. From time to time, when I see some very good posts but with only a single paragraph or only a few paragraphs in a long post, I use my powers as a Moderator to correct that problem by unobtrusively intervening into the posts and breaking them up into more paragraphs. Sometimes I have even done that with my own posts after the fact.

Peter
Title: Re: Pizza Secrets and Pearls
Post by: TXCraig1 on April 11, 2021, 03:05:12 PM
 ^^^  Proofreading for proper capitalization, punctuation, grammar, spelling, etc. makes a big difference too.
Title: Re: Pizza Secrets and Pearls
Post by: Bbqguy on June 15, 2021, 11:52:03 AM
As a relative newbie let me offer a couple pieces of advice to other newbies. Though it was already mentioned earlier in the thread I’ll reiterate. Learn to walk before you try to run. When I started to really get serious about making quality pizza and reading the posts on the forums here I found myself wanting to know and to try everything the result of which was I really didn’t learn much of anything. Please take my advice (and Pete-zza’s also as he mentioned) pick something relatively simple. Tom Lehmans New York style dough is ideal. Read it, study it, make it, repeat. Get to know how to measure and mix. Get to know and understand the bakers percentages. Learn how to open and stretch your dough. Spend time reading the newbie topics. There is a wealth of valuable information there.
Title: Re: Pizza Secrets and Pearls
Post by: Jackie Tran on June 18, 2021, 07:09:17 AM
Absolutely agree.   Nothing beats practice and experience.  I would also add sour dough and starters are really for intermediate to advance students.   Definitely not for the beginner.   As a newbie you want to keep things simple (KISS method). Learned to make a decent pizza first with commercial yeast.  Once you feel comfortable with that then you can start experimenting with sourdough.  You'll have more than enough to focus on starting out.  SD only adds another level of complexity that is not needed.
Title: Re: Pizza Secrets and Pearls
Post by: Jackie Tran on September 01, 2021, 11:30:56 PM
Sometimes, In order to learn something new you have to be wiĺling to unlearn or let go of old knowledge.   You can't keep doing the same things and expect different results.  If you aren't happy, then experiment.  Experiment without preconceive notions and expectations.   Once you become so familiar with your dough or different doughs, only then will you start to see patterns of behavior and gain understanding of what is happening. 
Title: Re: Pizza Secrets and Pearls
Post by: TXCraig1 on September 02, 2021, 12:34:29 PM
It doesn't hurt to experiment when you're happy too.