Author Topic: Equipment to get started?  (Read 1139 times)

0 Members and 1 Guest are viewing this topic.

Offline bird333

  • Registered User
  • Posts: 4
  • I Love Pizza!
Equipment to get started?
« on: June 24, 2013, 01:04:32 AM »
I want to make either a Giordano or Lou Malnati deep dish clone.  I hear these are very good deep dish pizzas.  Which do most people consider the better of the two?  I want to make 12" pies.  What equipment and recommended ingredients do I need?  Also, can someone explain these 'baker's percentages' I keep seeing in posts?   Thanks!
« Last Edit: June 24, 2013, 01:14:02 AM by bird333 »

Offline kevinbrown22

  • Registered User
  • Posts: 70
  • Age: 68
  • Location: Tempe AZ
  • Pizza, not life or death much more important.
Re: Equipment to get started?
« Reply #1 on: June 24, 2013, 11:13:30 AM »
So I'm new too. Bakers percentage is a way to get the ingredient amounts based on the amount of flour so flour always = 100%. So if you want 60% hydration you just multiply the flour weight by 60% to get the water weight. It's always weight. Look here   Just search for the Wikipedia page on bakers percentage it explains it well.
Better than I can. Also search the forum almost everything you want to know about pizza is here somewhere.
Science, better than making stuff up since well forever.

Offline Tscarborough

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 4169
  • Location: Austin, TX
    • Pizza Anarchy
Re: Equipment to get started?
« Reply #2 on: June 24, 2013, 09:33:50 PM »
A pan and an oven is all you need, but a mixing bowl helps.