Hello everyone. I have been reading trough this site for about a week since I started making [email protected]
again. First let me say Thank You to everyone that contributes so much great information. This really is an invaluable resource, so thanks for having me.
I lived most of my life in NYC so i am familiar with what is claimed to be the best pizza. Also had real Napolitan pizza in Naples, definitely not my favorite.
I never imagined there was so much involved in making my own dough. Who would of thought that a difference of just one ounce either way in flour or water would have so much impact. Or even in the temperature of the water. Now the pizzas that i have made always came out good, but not great. Just always attributed the white flavorless crust to not having a coal fired 600+deg pizza oven. Guess i have a lot to learn.
My basic pizza recipe
2 parts flour to 1 part water. (2cups AP to 1cup H2O makes 14in pie)
small spoon of sugar
1 packet instant yeast
drizzle of olive Oil
mix to form a mass, if too dry add water till workable
hand knead on counter adding flour till no longer sticky
form into a ball. Let rise on counter for 2 hours
Punch it down and push it out onto a pizza pie pan. Add sauce and cheese
bake @450 for 10-12 mins
We have always been happy with the results, but I want to do better.
After some time reading trough the posts here I now see that I can at home.
As you can see by my scientifically accurate mesurements, my style is more of a round it off, pinch of this, some of that. A digital scale is on the list for a future purchase.
S I made another pizza today using some of what I gleamed from this site.
This time used 3 parts flour to 1 part water. Used the dough hook in the Kitchen aid for 5 minutes. Let it sit out for 2 hours, then in the fridge overnight. Took the dough out to let it sit for 2 hours again then laid it out onto the pie pan. Baked as usual. Boy what a difference that 1 cup of flout made. It was the best pizza I have made so far.
The crust had a nice golden color, and the inside wasnt at all like stemed bread. The dough was much easier to work with, no tearing, not sticky, no need for excess flour to help shape it.
Seems I have a lot to learn, so I will be here frequently. Even if I'm not posting, I will be reading everything.