Home style pizza

[rwsaunders]

I'm suggesting to TT that we rename this thread the pizza chronicles. Nice work Guy.

[Too Tall]

Huzzah Guido. Good stuff. My shot comes This week with white whole wheat.

[Tom]

I'm getting a steel. The stone that sat in the oven through two pie nights broke in half when I went to move it to the bottom rack. There's no way that thing got wet. At the same time I'm going to indulge in a really good wooden peel and a metal one, too. Like my riding - I may be really mediocre but I'm not letting my gear hold me back.

If I break a steel in half I'm changing careers.

[twowheels]

Use semolina, its not crunchy like corn meal.

Having both wood and steel peels is especially useful when slingin' multiple pies.

I've been thinking of getting a steel but my thick stone that I bought years ago at sur la table is still running strong and it has actually traveled with me a few times to build pizzas at remote locations!

[guido]

Reinhardt crust day 2. Set the oven to 11 (550 degrees). Offset the sweetness with the sharpness of home grown roasted tomatoes. Prosciutto, firm mozzarella, home grown garlic and thyme.



Definitely a more balanced flavor and slightly more crunch. Those with mega commercial ovens that can go to 12 are going to win...

[Too Tall]

Guido, now we are getting somewhere.
I just finished making two white whole wheat dough balls using the King Arthur recipe:
Pizza Margherita: King Arthur Flour
I'll report back.

[Too Tall]

Look no further than the King Arthur recipe. I let it rise for 2 hrs. than made this test run, baked at 500F for 7 mins. on a 1/4" plate steel. This is my new favorite pizza dough. Texture is full of air, a little chewy.


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[guido]

"white whole wheat" seems like marketing speak. I wish i knew what they really were doing here. But I bow to your results... Is the resulting crust crispy? How thin did you make the crust? What was the finished size?

[Too Tall]

"white whole wheat" seems like marketing speak. I wish i knew what they really were doing here. But I bow to your results... Is the resulting crust crispy? How thin did you make the crust? What was the finished size?

White Whole Wheat is just a differnt color bran and a milder taste. ( Whole White Wheat FAQ | The Whole Grains Council )
My plan is to replicate the recipe using traditional whole wheat and see what if any difference there is.
I stretched this dough very thin to the point I thought it would break, it did not. Perhaps the addition of essential gluten to the recipe made the difference? This was a test run using a small dough of about 4" diameter stretched to 8 or 9" finished pie. The dough was not crispy but it was very Neopolitan, thin and a nice bite definitely not "soft".
I'll weight my dough ball this eve. before making the full size pizzas and let you know.
FWIIW My gut feeling was that these doughs should not be rolled, only hand stretched....just a hunch.

[guido]

White Whole Wheat is just a differnt color bran and a milder taste. ( Whole White Wheat FAQ | The Whole Grains Council )
My plan is to replicate the recipe using traditional whole wheat and see what if any difference there is.
I stretched this dough very thin to the point I thought it would break, it did not. Perhaps the addition of essential gluten to the recipe made the difference? This was a test run using a small dough of about 4" diameter stretched to 8 or 9" finished pie. The dough was not crispy but it was very Neopolitan, thin and a nice bite definitely not "soft".
I'll weight my dough ball this eve. before making the full size pizzas and let you know.
FWIIW My gut feeling was that these doughs should not be rolled, only hand stretched....just a hunch.

Interesting. I never thought to add gluten... They looked thicker in the pics. 9" pie explains. I'll have to try the hand stretch too... Thanks!

[Too Tall]

Guy,
Here you go. These will make huge pies. I'll freeze two. Also, a side shot of one slice so you can see it's pretty thin.

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[Too Tall]

Money shot. I was wrong. Rolling this particular dough gives the perfect crust. If you like a more bread like result, hand stretch.
For the record. The larger pizza was from the 900(something) gram dough and the other was about 600g

[Noteddy]

Nothing wrong with that at all. Thanks for providing the background. Definitely trying this soon.

[Too Tall]

Thanks. Mrs. Too Tall thought it was superior and that's all that counts ;)
I'll tackle the traditional whole wheat version next week.

[rwsaunders]

It's an indoor pizza night in Pittsburgh...pepperoni, olives and mushrooms for the cannibals and roasted tomatoes, mushrooms and arugula for the PETA folks. The common denominator was the Shannon Ridge Tempranillo. A little honey drizzled on the crust of the cannibal pizza.

[David Tollefson]

My wife can't do corn or dairy, so we end up doing one pizza with goat cheese. These are the pre-bake pics. Crust had a light blind bake coated with olive oil first.
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[dgaddis]

Made some mods to my pizza set up. Bought some hardware to raise the raised rack higher into the dome of the Egg. More radiant heat from the dome = faster cooking of the toppings. Worked like a charm. Made two last night, letting the Egg run hot but not quite wide open, dome temp in the 700°F range.

[Too Tall]

Dewd you solved the problem. I'm using that. Everyone with a BGE owes you a thank you.

[rwsaunders]

Throw a hunk of wood on the grate and it'll help to raise the temp a little higher as well add a little "smoke" to the taste. Nice work.

[Powerfibers]

After an hour the toppings are done, the oven is sitting steadily at 500, it is time to roll out the dough and assemble. These steps are best performed to the Atta Boy track on the Goat Rodeo Sessions disc.

I checked that album out...AMAZING! And on Amazon Prime for free if folks have that. Thank you! Bob