Making Pizza at Home/Homemade Pizza

[blue_dolphin]

9 hours ago, JoNorvelleWalker said:

Typically my pizza is made from leftover bread dough.  Is there any reasonable method to prepare 200g of pizza dough?

 

If leftover bread dough is working, why switch?

In Mastering Pizza, Marc Vetri has recipes for Naples-style single dough balls @ 70% hydration for home ovens and 60% for hotter pizza ovens.   He offers options for whole grain doughs or using a sourdough starter. His dough balls are 270 - 286, so a bit bigger than you want.  You could scale down but he kneads them in a stand mixer and my recollection was that you had issues with smaller dough volumes.  My Kitchen Aid is OK with the volume in the recipe.  It's a relatively quick RT ferment so not a lot of complexity but good if you want pizza tonight...or in your case early tomorrow morning 🙃

 

In Elements of Pizza, Ken Forkish uses identical measurements to Vetri's 70% hydration dough but all mixing is done by hand so that one could certainly be scaled down to the 200g size you need.  His recipe allows for an RT ferment for same day baking or longer in the fridge. 

[JoNorvelleWalker]

6 hours ago, blue_dolphin said:

If leftover bread dough is working, why switch?

In Mastering Pizza, Marc Vetri has recipes for Naples-style single dough balls @ 70% hydration for home ovens and 60% for hotter pizza ovens.   He offers options for whole grain doughs or using a sourdough starter. His dough balls are 270 - 286, so a bit bigger than you want.  You could scale down but he kneads them in a stand mixer and my recollection was that you had issues with smaller dough volumes.  My Kitchen Aid is OK with the volume in the recipe.  It's a relatively quick RT ferment so not a lot of complexity but good if you want pizza tonight...or in your case early tomorrow morning 🙃

 

In Elements of Pizza, Ken Forkish uses identical measurements to Vetri's 70% hydration dough but all mixing is done by hand so that one could certainly be scaled down to the 200g size you need.  His recipe allows for an RT ferment for same day baking or longer in the fridge. 

 

Thanks.  I looked at Forkish's overnight pizza dough with poolish.  While scaling down the recipe seems doable, you made a valid point:  "why switch?"  Only because when I bake three loaves plus a pizza there is a lot to eat.

 

Though I must say my last bread dough pie was not half bad.

 

 

[weinoo]

Pan pizza? Foccacia? You be the judge...

 

\

 

Forkish poolish dough (which he claims can be used for pizza and focaccia as well as the boule I made on day 1), proofed overnight. Had some leftover brussels so used them on this one, and made another with sauce and cheese.

 

Both were worthy, if not quite pizza or focaccia.

[Duvel]

2 hours ago, weinoo said:

Pan pizza? Foccacia? You be the judge...

Never - with that much green on it ?! „Healthy flatbread“ 😜 …

[weinoo]

10 hours ago, Duvel said:

Never - with that much green on it ?! „Healthy flatbread“ 😜 …

 

I should've put some pancetta on it, like the once classic at Motorino...

 

[KennethT]

I miss Motorino - Yes, they're only a few blocks away, and yes, technically I could get delivery, but their pies just aren't the same when delivered...

[Duvel]

16 minutes ago, weinoo said:

 

I should've put some pancetta on it, like the once classic at Motorino...

 

I had that pie a couple of times. Tasty indeed.
 

But they are smart enough to follow your previous mantra and obscure most of the green of their brussel sprout leaves by charring them …

On a more serious note: I tried to replicate that pizza, but my set-up in HK never really allowed me to char the leaves properly. I talked to the the guys at Motorino Wan Chai and they confirmed that the leaves go on the pizza as is, not preblanched as I would have thought. Maybe a job for the Ooni once it gets warmer.

Edited January 16, 2022 by Duvel (log)

[curls]

On 11/21/2021 at 1:51 PM, Robenco15 said:

Good question and one I’m working on. I think the cornicione is where the difference is greatest. 
 

NY - 

 

Artisan - 

 

Artisan is going to puff up more with an airier cornicione. NY is going to be denser with not as large of a rise around the rim. 
 

I’m still learning and baking so that may be a very surface level of the differences, but it’s a start. 
 

edit: one more thing I just thought of. Artisan pizzas take their inspiration from bread making so Artisan pizzas will use a mix of single grain flours and whole wheat much more. Pizza like Dan Richer’s at Razza specifically comes to mind. So for the Artisan recipe I will definitely be messing around with flours much more than I would with the NY, as that isn’t in the style of NY. 

Found this video from Eater about Dan Richer at Razza. 

https://youtu.be/CuBxs1eW0u0

 

 

[Robenco15]

35 minutes ago, curls said:

Found this video from Eater about Dan Richer at Razza. 

https://youtu.be/CuBxs1eW0u0

 

 

Yep saw that. Wish his book was more about his restaurant pizza and not so much about pizza at home. I read it and returned it. He is the reason I got involved with Cairnspring Mills flour so I appreciate that. 

[weinoo]

This was a pizza dough, made via the Jim Lahey My Pizza (eG-friendly Amazon.com link) method. Except I think I added a little too much water, which is what happens when your team wins a huge football game, and you start making dough after the game.  So basically a no-knead dough, fermented overnight (12+ hours, actually), portioned and shaped and baked soon after...I let the focaccia rise in its pan for 45 minutes to an hour. The pizza I had trouble with only in stretching it, probably because I didn't let it rest long enough after shaping.

 

 

Focaccia - I did a little pizza rossa on about 1/3 of it.

 

 

It was really good. The pizza was tasty too...

 

 

If just a little too thick, cause I couldn't stretch the darn thing enough.

Edited January 24, 2022 by weinoo (log)

[Duvel]

Little one had a friend over for playdate and asked for the pizza at 16.30h instead for pizza & movie night. Smart kid even asked ahead because by now he knows that the oven has to heat up the pizza steel …

 

Salami (the most popular for all the guest kids we have)

 

 

Salami & mushrooms (my little ones choice)

 

 

Artichoke & ham (because that’s what I found in the fridge and to annoy @weinoo 😝)

 

 

Mushroom & Mett (aka sausage, again what we had)

 

 

Margherita (for me, it was enjoyed later with a G&T)

 

 

All shots taken in the kitchen, because the living room was a warzone …

[weinoo]

1 minute ago, Duvel said:

it was enjoyed later with a G&T

 

I find a G & T is a good accompaniment to most anything!

 

 

[weinoo]

Moving towards a 70% hydration dough, with a small amout (100g) of overnight poolish.  I had a bag of Tipo 0 flour, and wanted to experiment.

 

Last night, after bulk fermentation and proofing in a quarter sheet pan (like 650 grams of dough)...

 

 

I baked one of my better focaccias...let's call this focaccia Genovese, as it's pretty thick (like 1 - 1 1/2 inches) and the inside soft and lovely...

 

 

This afternoon, after an overnight extended fermentation in the fridge, I attempted a pizza (and it was almost round)...

 

 

Truth be told, quite tasty, but who the heck knows what to classify it as...

 

 

 

[Susanwusan]

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Can a potato oven be used for making pizzas?

[blue_dolphin]

20 minutes ago, Susanwusan said:

Can a potato oven be used for making pizzas?

What’s a potato oven?  I did Google but was not enlightened. 

[Anna N]

Potato baker.

could it be this?

Edited November 9, 2022 by Anna N
To add an image. (log)

[Susanwusan]

something like this https://www.nisbets.co.uk/king-edward-bake-and-display-potato-oven/cf579?vatToggle=incvat&plaid=1&cm_mmc=PLA-_-18122692213-_-1-_-1&cm_mmca1=go_18122692213____c_&gclid=EAIaIQobChMIktyA3dCh-wIVIe67CB0DYgogEAEYASAHEgLdOfD_BwE

 

[Anna N]

 

notice at least the visual similarity to their pizza oven!

Edited November 9, 2022 by Anna N
There. Their. (log)

[rotuts]

@Anna N 

 

Ive had one than one wood stove

 

stacked , split a bit of the wood

 

for years

 

that Top part 

 

would have been very  very interesting.

[Duvel]

31 minutes ago, Susanwusan said:

something like this https://www.nisbets.co.uk/king-edward-bake-and-display-potato-oven/cf579?vatToggle=incvat&plaid=1&cm_mmc=PLA-_-18122692213-_-1-_-1&cm_mmca1=go_18122692213____c_&gclid=EAIaIQobChMIktyA3dCh-wIVIe67CB0DYgogEAEYASAHEgLdOfD_BwE

 

Is this a theoretical question, or do you really own an oven of that build to shell out some 13 kg of potatoes per hour ?

[Anna N]

33 minutes ago, Susanwusan said:

something like this https://www.nisbets.co.uk/king-edward-bake-and-display-potato-oven/cf579?vatToggle=incvat&plaid=1&cm_mmc=PLA-_-18122692213-_-1-_-1&cm_mmca1=go_18122692213____c_&gclid=EAIaIQobChMIktyA3dCh-wIVIe67CB0DYgogEAEYASAHEgLdOfD_BwE

 

From the look of that it is a commercial product. Not something for a home kitchen. Do you have access to such a thing?

[rotuts]

not so much joking :

 

Pizza ?

 

Potatoes ?

 

Crusty Loaf ?

 

 

[Anna N]

I think @Duveland I cross posted.

Hard to imagine why one would try to cook a pizza in there. 

[Anna N]

2 minutes ago, rotuts said:

not so much joking :

 

Pizza ?

 

Potatoes ?

 

Crusty Loaf ?

 

 

Gotcha!

[Susanwusan]

Yes, we have something like that, for the counter top space it takes up, I was hoping more than potatoes could be cooked in it.  And not so many potatoes are baked in it.

Edited November 9, 2022 by Susanwusan (log)