Home style pizza

[dgaddis]

I'm just here to say I'm excited to have some 00 style flour ordered and coming in this week hopefully. I feel a pizza Friday coming on!

[guido]

I have had a bag of 00 flour for a couple of weeks now. I just can't bring myself to heat the house up more to use it...

[rwsaunders]

Preheat and bake photos only as the scoundrels cut and ate the pizzas before I could snap some decent pics.

[guido]

Preheat and bake photos only as the scoundrels cut and ate the pizzas before I could snap some decent pics.

Side view of a lovely looking pie!

That oven sure makes sense when it is this hot....

[rwsaunders]

Guy, once that puppy warms up to 700F, it only take a few minutes to bake a pie. When the pie is in the oven, the real work begins in making sure that I don’t end up making a pepperoni and charcoal pizza! I agree that cooking a pizza inside when it’s 90F outside is pretty insane.

[CXinNH]

Guy, once that puppy warms up to 700F, it only take a few minutes to bake a pie. When the pie is in the oven, the real work begins in making sure that I don’t end up making a pepperoni and charcoal pizza! I agree that cooking a pizza inside when it’s 90F outside is pretty insane.

Let's talk temp for a minute.
Using BGE with pizza stone.

Have tried all temps from 500 - 850F.
Invariably, I leave the pizza stone in the egg for 30 minutes at the target temperature.
My best results so far have been at 600F vs. the higher temperatures. May depend on what you throw on it. For me, mostly tomatoes, mozarella, various garden vegs d/o season, basil, oregano.

What do you do for temps?

[rwsaunders]

In order to raise the Kettle Pizza to those temperature levels, I need to add firewood at the rear of the grille and be watchful, that I don't end up with a pepperoni and charcoal pizza. 650-700F at the front of the oven seems to work best for me and I do acclimate the pizza stone for a good 30 minutes in advance of baking. King Arthur's Artisan No-Knead Pizza Crust has been my go to dough as of lately and it takes 24 hours to rise. I'm always open to new dough recipes and techniques, so feel welcome to post away.

Artisan No-Knead Pizza Crust | King Arthur Baking

[guido]

Have you tried Ken Forkish's pizza doughs? I make a pie with the leftovers from a Saturday White (1 day in the fridge) that was the best pizza I have had in a long long time. When it gets cold enough to cook more pizza I'm going to pick up his pizza book...

[CXinNH]

Artisan No-Knead Pizza Crust | King Arthur Baking

That is what I am using as well. Partial to KA as their shop is 5 miles and a sweet 900 ft descend from my dwelling :-)

[rwsaunders]

I often tell my wife that a visit to KA's VT campus is on my bucket list..."Loser" is always the reply..."Mean girl" is always my response.

[jimi]

The King Arthur Flour cast iron recipe has been getting a lot of press recently - has anyone tried it? Looks like it could be used to make a decent home version of Detroit style pizza.

Crispy Cheesy Pan Pizza | King Arthur Flour

The Secret to Perfect Pizza at Home? Cast Iron - The New York Times

I tried it and it became a family favorite instantly. If you dig deep dish pizza, it's great. Liberally oiling the pan helps. Cheese before sauce to the edges is key as is taking a knife round the edge as soon as you take the pizza out of the oven to free up any stuck cheese 'cause once it cools, the cheese bond seems unbreakable (more so than the crust). Made one topped with cantaloupe sauce and field roast Italian sausage that was delicous.

[Ras72]

Flatbread for dinner.

Attachment 116382

Really digging the roasted red pepper pesto sauce, in lieu of tomato based sauces.

[rydesteel]

This turned very well. Had leftover dough in the Freezer that needed to be used since we were without power for a bit after the Storm blew through and some Italian sausage as well. Sort of pushed the dough out to the sides for a thickened edge and worked it like a Chicago style. It's definitely a do over.

[rwsaunders]

Stoke up the oven Joe Magarac, as it was a pizza night in Pittsburgh, accompanied by a mix of homebrewed and corporate IPA.

[mnoble485]

Damn RW, that 5th pic is down and dirty in a really nice way!

Mike

[rwsaunders]

Damn RW, that 5th pic is down and dirty in a really nice way!

Mike

Cross section Mike...trying to capture the structure of the dough and crust for you pizzaphiles. This particular dough is pretty gassy and it really rises in the oven.

[guido]

Cross section Mike...trying to capture the structure of the dough and crust for you pizzaphiles. This particular dough is pretty gassy and it really rises in the oven.

Which dough did you use RW?

[rwsaunders]

Which dough did you use RW?

From the King, Guy...I make double the recipe and use 25% 00 flour with 75% KA unbleached AP flour or just 100% KA AP flour if I'm out of 00. The recipe makes 2 decent size pies...3 if you pushed it...semolina in lieu of corn meal for the bond breaker on the wooden peel. The grille hits 700F+ and I keep the hot coals and a small hardwood log burning at the rear of the grille. When I've kept coals under the pizza stone, I've burned the pies. The key to the dough imho, is to let it rest 45-60 minutes after you shape the ball (like the pic with the dough under the saran wrap), especially if you've kept it in the fridge for any period of time. Once it's warmed up and settled for a while, you can literally see it rise as you're making the final shape of the pies. I'm careful not to roll the pies, but to form the crust with your fingers by pushing outward and using your fists to lift the dough. The final shapes depends on how well I break the bond from the wooden peel...I have effed up a few times in the past, which was quite frustrating.

Artisan No-Knead Pizza Crust | King Arthur Baking

[dgaddis]

2nd run at sourdough pizza. Not quite as good as my first, but still damn good. Dough was a bit underproofed, my starter wasn't active enough I think. Also, last time I said I was going to reduce the hydration a bit, and this time...I forgot that, until I was mixing the dough and was like "oh yeah I was gonna use less water..." Hopefully I'll remember next time haha.

Homegrown tomatoes on this one!

[erik$]

During our vacation in Liguria last year we just brought home a few random packs of olives from the local super market and we have struggled to eat olives ever since — they were just that much better than anything else we could find. By chance, we stumbled upon a company in Norway importing Italian products, olive di Taggiasca and Nduja, among others. For those that are unfamiliar with Nduja, it is a spicy chili based soft pork sausage. Highly flavourful with a decent kick. If one wants a bit less heat, the Mallorcan sobrasada is a great alternative.

To the pizzas: The sauce of the evening was leftovers from yesterday's pasta alla putanesca. Pizza number one is tandoori masala chicken with green bell pepper and cashews. Number two features cherry tomatoes, amd the afforementioned olives and nduja.
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