Home style pizza

[skouri1]

I think the pizza steel is really a game changer I love mine

[dgaddis]

The steel is awesome. No burned toppings, yet the crust was cooked properly.

Now, to get a bit more puff in the crust. More yeast or longer ferment?

[guido]

Looks like a proper pie!

[ericpmoss]

This looks fun for anyone with a back yard: The Uuni pizza oven.

[dgaddis]

The Best Backyard Pizza Ovens | Serious Eats

I want a Blackstone.

[dgaddis]

Yep. These turned out all-right. And I've settled in a recipe:

333g 00 Flour
233g Water
10g salt
~1/4 tsp yeast.

Give it about 4hrs at room temp, then ~20ish hours in the fridge. Set out at room temp for two hours to warm up before shaping, topping, and baking.

[rwsaunders]

And the pizza season begins in style!

[dgaddis]

And the pizza season begins in style!

That makes it sound like pizza goes out of season at some point, and frankly, talk like that is blasphemy we won't tolerate here at vSalon.

[rwsaunders]

Sir...I’ve already dropped and have given 20 to atone for my mistake, sir.

[Too Tall]

Nicely done.

Last night the fridge was pretty barren however I did have 1 kg of 00 and a little this and that. What the heck? Made the entire batch of dough and eek'd out 4 pies. Walked one of them next door to the lovely family menagerie (4 kids, inlaws, 1 dog, 4 chickens) which was inhaled.

Pizza really is a gift to us all ain't it?

DD Question, no sugar in the recipe?

[dgaddis]

DD Question, no sugar in the recipe?

Nope. Where would it go, in the dough I'm assuming? No issues with it burning?

[Too Tall]

Nope. Where would it go, in the dough I'm assuming? No issues with it burning?

It's been SOP for me when adding yeast.
1. 1 kg 00 in a bowl and make a hole in the middle.
2. Mix water/salt/sugar in warm water (separate bowl).
3. Pour all the water/salt/sugar into the "hole" than add the dry yeast and start stirring / incorporating flour until it forms a ball...than knead, divide, cover, rise = pies!

I only use 1 tablespoon of sugar but than again I'm making dough to use immediately.

[dgaddis]

Gotcha. So you're using the sugar to kick start and speed up the yeast. I'm following the method from Ken Forkish's Elements of Pizza (good read FYI), he's all about using a small amount of yeast and giving it a long fermentation time for supposedly more complex flavor development. I modify his a bit, because his recipe calls for some ridiculously tiny amount of yeast that there's no way to measure. I take his 'single dough ball' recipe and double it. It calls for 0.1g of yeast, which is 1/10th of 1/4tsp, so for double the recipe I'd need 1/5th of 1/4tsp. That's 0.05tsp - how the eff are you supposed to measure 0.05tsp??? So I did this:

333g 00 Flour
233g water @ 90*F
10g fine sea salt
~1/4tsp yeast (smallest spoon we have is 1/2tsp, I eyeball about half of that)
(that makes for two ~12" pies)

Process starts the night before we want pizza. Mix water, salt, and yeast until it's all dissolved. Add to flour and mix just long enough to incorporate all the flour. Cover and let it sit for about an hour (I place the covered bowl in the microwave, which is semi-insulated and lets it stay warm a bit longer). Kneed/fold for about two minutes, shape into ball, cover and let it sit for two hours. Divide in half, shape each half into a ball, place each ball into its own oiled bowl, cover and let it sit for another hour. That's about 4hrs at room temp in total. Now put the bowls into the fridge.

The next night, set the bowls out for about 2hrs to let them warm up to room temp, then shape/top/bake. Could probably wait two nights too, but I haven't tried that yet.

Also, for extra credit, I use a Park Tool scale lol. Why buy a fancy kitchen scale when I already have the Park scale, know what I mean?

[Too Tall]

This only serves to illustrate how many ways there are to well skin a cat. That trick works great. I'm a fan of allowing dough to sit in the fridge for a week or more. The gluten development and fermentation is outrageous...mucho bubbly crust :) Sadly I'm generally a last min. guy and revert to primitive methods ;)

FWIIW I googled gluten development and found this gem: Gluten development and stretch&folding - Ask the Dough Doctor - Pizza Making Forum

[Cookietruck]

i've been making two boule a week with a forkish recipe.
78% hydration, and the similar just a tiny pinch of yeast.
i let it ferment 12-14 hrs at room temp, until it gets all bubbly and airy, then make a ball and into the fridge for 8-12 hrs.
the schedule is great, make dough in the evening, make the ball the next morning and put it in the fridge. pull it out when i get home and let it warm for a few hrs then bake it in the dutch oven.

working on completing a kitchen remodel and I'm so ready to try some pizza in the new range...

I will use a forkish recipe...

the boule from last night.

[Too Tall]

Do me a solid and break that boule' recipe into caveman directions. I still owe you for a pasta recipe from years back so this makes me doubly in debt.

PS - I have never made decent bread. Save me.

[dgaddis]

Do me a solid and break that boule' recipe into caveman directions. I still owe you for a pasta recipe from years back so this makes me doubly in debt.

PS - I have never made decent bread. Save me.

Get this and/or this.

[Too Tall]

Get this and/or this.

Thanks D.G.

[Cookietruck]

sure, it's pretty easy and baking in the dutch oven is the key.

dough:
500 grams flour (all purpose)
390 grams water @ 90-100F (78% hydration means...500g X .78 = 390 )

mix flour and water and let sit for 20-30 mins...Autolyse

Then add a pinch or two of yeast and 11 grams salt.
pinch it all all together, combine, stretch, fold...
over the next 30 - 60 mins get 2 or 3 folds into the dough. the dough is mega sticky so wet yr hands as you do this. just stretch the dough out and then fold it over itself back into a ball.

Then cover the dough and let it sit for about 12hrs at room temp. it should double or triple in size and have some air bubbles on top. if it looks like it's gained some size but not very noticeably, let it sit for another hr or two.

now you need to make a dough ball, pull the dough out and take care not to boing boing boing it or smash it, you want all those air bubbles.
use a bit of flour and use yr hands to form a dough ball, kinda stretching the top to create tension and pushing the dough back into the center on the bottom.
put that into a basket, seam down and let it rise. (a few hrs at room temp, or an hr or two at room temp then into the fridge, or right into the fridge and then let rise more after pulling out)
i think i got this basket. Amazon.com: Forsun 1pcs 8.5" Round Banneton Brotform Bread Dough Proofing Rising Rattan Basket & Liner: Home & Kitchen

to bake,
heat oven to 475F
stick dutch oven in there to heat
plop the dough out of the banneton on just a bit of flour and then gently (actually i just toss it) put it in the heated dutch oven, a little flour dust on the dough will keep it from sticking to the counter or dutch oven.
lid on the dutch oven and into the oven for 30 mins, then pull the lid off and bake for another 20 mins or until you get a nice dark crust.
it should rise and break open where the seam was if you don't have the linen in the banneton, if there is not a
visible seam then you probably want to cut the top of the dough a bit.

let it cool and get our yr beurre de baratte , et voila.
seriously making two of these a week. kitchen remodel almost done, back to bike commuting. so nice.

[Cookietruck]

^ yeah, that recipe is from Forkish, in the "Flour, Water, Salt, Yeast" book.