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Making Pizza at Home


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  • 2 weeks later...

With the same dough an attempted pizza bianca was made the other day, but with 24 hours more hanging out in the fridge, almost round pizza was made last night.

 

IMG_3460.thumb.jpeg.61a7e9b2bf5985fa74128104516acd5b.jpeg

 

I stretched as much as possible and got it quite thin...

 

IMG_3462.thumb.jpeg.e5c313ca86902e470540bfdde074dadf.jpeg

 

But do I like 2 or 3 day rested dough for this kind of pizza is the question. The answer - I really don't think so. It attains, for want of a better description, a different type of chew.  At least we're having fun experimenting. And probably gaining weight.

 

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Mitch Weinstein aka "weinoo"

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  • 4 weeks later...

Normally I am pretty good at planning ahead for pizza, but this afternoon I decided that what sounded really good for dinner tonight was... well, pizza. So no poolish, no aging, in fact no refrigeration at all:

DSC_7934.jpg

 

It was still pretty decent, but I do prefer the flavor of a more aged dough. Topping are just canned crushed tomatoes, chopped fresh tomatoes, and one of those vacuum-packed things of fresh mozzarella.

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Chris Hennes
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chennes@egullet.org

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12 hours ago, Chris Hennes said:

Normally I am pretty good at planning ahead for pizza,

What time of day did you decide?  Did it at least get a couple of rises?

 

To be honest, I almost enjoy less fermented dough for certain pizza, but obviously, just me.

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

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4 minutes ago, weinoo said:

What time of day did you decide?  Did it at least get a couple of rises?

 

To be honest, I almost enjoy less fermented dough for certain pizza, but obviously, just me.

 

for me i like a funkier dough when it’s either a super simple pie or the toppings just aren’t really in your face. otherwise i am ambivalent as long as the gluten is developed. i find i can do pretty great pizzas with just a couple of hours these days but i’ll often add something like a little molasses or beer or something to the dough just to bump up the depth of flavour. 

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Hmmm, I wonder if adding either of the malt powders I just got from King Arthur would work in a faster dough - and kneading with the food processor.

 

One of my main reasons for enjoying a leisurely (aka no-knead) dough is basically that I don't have to do anything except stir all the ingredients together into a cohesive mass.

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

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thinking about this some more you could probably work out a sliding scale for percentage of diastatic malt to add. too much and you'll get a super gummy result, too little and it won't make a difference. if you're doing a quick ferment you could maybe get away with adding more than you would for something like an overnight ferment.

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After another day in the fridge, here's the second half of that dough:

 

DSC_7944.jpg

 

That's broccolini (brocolette? whatever we are calling it...) tossed with black pepper, red pepper flakes, and lemon zest. One of my favorites.

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Chris Hennes
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13 minutes ago, Chris Hennes said:

After another day in the fridge, here's the second half of that dough:

 

DSC_7944.jpg

 

That's broccolini (brocolette? whatever we are calling it...) tossed with black pepper, red pepper flakes, and lemon zest. One of my favorites.

Had you wanted to, would this dough have been amenable to being rolled out thinner?

eGullet member #80.

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2 minutes ago, Margaret Pilgrim said:

Had you wanted to, would this dough have been amenable to being rolled out thinner?

The middle of that pizza was paper-thin (to the point of translucency), so that definitely couldn't have gone thinner. I could have stretched the  edges out -- I don't usually roll, I'd guess it would be fine, but I haven't tried it.

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Chris Hennes
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18 minutes ago, Chris Hennes said:

The middle of that pizza was paper-thin (to the point of translucency), so that definitely couldn't have gone thinner. I could have stretched the  edges out -- I don't usually roll, I'd guess it would be fine, but I haven't tried it.

Thanks for this.   My question/confusion was that I'm not sure I've ever had a pie of that configuration, paper-thin in the center, puffy edges.  

eGullet member #80.

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10 minutes ago, Margaret Pilgrim said:

Thanks for this.   My question/confusion was that I'm not sure I've ever had a pie of that configuration, paper-thin in the center, puffy edges.  

I'm just crap at tossing pizza. I will keep practicing :).

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Chris Hennes
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chennes@egullet.org

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8 hours ago, Chris Hennes said:

I'm just crap at tossing pizza. I will keep practicing :).

I always say to myself, as I deal with less than perfect circles, uneven thickness, etc. etc. - if I were making 100 pies a day...I'd get better!

Mitch Weinstein aka "weinoo"

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A problem is that pizza is defined differently by its myriad devotees.    Sure, there are iconic pizzas, pizza makers and gurus who set standards, but our individual goal, I would think or hope, is to reliably create the style of pizza that our individual households demand.   Or better put, that the individuals in our households demand.  

 

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24 minutes ago, Margaret Pilgrim said:

A problem is that pizza is defined differently by its myriad devotees.    Sure, there are iconic pizzas, pizza makers and gurus who set standards, but our individual goal, I would think or hope, is to reliably create the style of pizza that our individual households demand.   Or better put, that the individuals in our households demand.  

 

 

yeah this is generally how i approach home food in general. is it good? okay, goal achieved.

 

15 minutes ago, Paul Bacino said:

New Long Tray Pizza pans from Lloyds

 

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Nothing Fancy  65%  High gluten KA  flour

 

nice. reminds me of the pizza places in rome.

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Taking a cue from @Chris Hennes; Forkish's Same-Day Straight Pizza dough. San Marzano tomatoes, seeded and strained, then mostly pulp smushed with olive oil and salt. Nice fresh mozz from Formaggio. Parmigiano-Reggiano.

 

IMG_3699.jpeg.06d349b9c55dba4a04fd0dec2d2cbe35.jpeg

 

Getting better at the sauce/cheese ratio. 

 

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Second picture blur as I was burning the shit out of my fingers.

This "00" flour is such fun to work with; dough is so soft and, hmmmm, workable?

One bigger dough ball resting in the fridge overnight; gonna make some focaccia with it. Or try to.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

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Was it you baby...or just a Brilliant Disguise?

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Will toss out an alternative baking process.    We preheat the oven in our gas range to 550 for half an hour.

1545933677_ScreenShot2021-03-04at5_25_31PM.thumb.png.c82df85cd7b8ee877d41ed86870b5dd7.png

 

Form the pizza on a thin baking sheet.   We use a thin aluminum cookie sheet.   Place ()on the sheet) directly on the oven floor.   

This thin crust pizza took about 5 minutes, if that.    Crust was brilliantly crisp.   Our style, with minimum effort.

225275079_ScreenShot2021-03-04at5_25_53PM.thumb.png.54d9c4d4ca12d1d38621dfc32a5cc494.png

293618141_ScreenShot2021-03-04at5_26_52PM.thumb.png.f43dccbf25e1c3d82d102b926b7ad141.png

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On 3/5/2021 at 3:32 AM, Margaret Pilgrim said:

Will toss out an alternative baking process.    We preheat the oven in our gas range to 550 for half an hour.

1545933677_ScreenShot2021-03-04at5_25_31PM.thumb.png.c82df85cd7b8ee877d41ed86870b5dd7.png

 

Form the pizza on a thin baking sheet.   We use a thin aluminum cookie sheet.   Place ()on the sheet) directly on the oven floor.   

This thin crust pizza took about 5 minutes, if that.    Crust was brilliantly crisp.   Our style, with minimum effort.

225275079_ScreenShot2021-03-04at5_25_53PM.thumb.png.54d9c4d4ca12d1d38621dfc32a5cc494.png

293618141_ScreenShot2021-03-04at5_26_52PM.thumb.png.f43dccbf25e1c3d82d102b926b7ad141.png


I used to do that before I got my baking steel sans the cookie sheet (for example here). Just directly on the bottom of the oven with a piece of baking paper (that can be removed after about 1.5 min to facilitate browning) ..

Edited by Duvel (log)
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  • 2 weeks later...

Pizza party for my birthday (that I made 😁).

Margherita, Mushroom with fontina and havarti, and sausage, pepperoni and onion. I use the dough from The Pizza Bible by Tony Gemignani. His Tony's Napolitano in North Beach is my favorite. 

I bake on a stone that I use on the Weber for now.  We are moving soon, so I'm planning on putting in a pizza oven in our outdoor kitchen. 

C63CC0D6-6DE2-4A0B-A389-727058E993F2.jpeg

F04C6C43-7554-4662-ACE3-46D2F033D191.jpeg

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