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I cook at 500 auto-convention in my oven.Quote:
Originally Posted by jerlane
More importantly is how you treat the crust. Let it come close to room temp after overnight proofing in the fridge. Then I hand toss it (never use a rolling pin). Don’t overwork it or you will knock all the air out.
Cool, thanks. I've done 500 last couple cooks and it seems like a good temp. I think I need to use warmer water with my dough. I forgot to do that last time and it may have affected the rise.
I'm liking the "00" flour and San Marzano tomatoes so far. Lot's of good info in this thread!
Gonna be good eating tonight!
Attachment 229059
I will preheat my cast iron pizza pan on the stove top with my dough in a ss bowl on top warming from the fridge. Then spead it on the pan and let it rise a bit more before topping and then in the oven at 550F.
Results have been stellar.
A thing of beauty. What happened to the other four?Quote:
Originally Posted by Cruiser
anyone got a tried & true neapolitan style dough recipe for a conventional oven?
Man, the kids crushed the others before I could even snap a pic.Quote:
Originally Posted by Powder Ho
I start em on high heat on the stove until their sizzling and a few wisps of smoke start to come up around the edges of the crust. Then they go onto the lower rack of a 525* oven for like 9 minutes until the cheese starts to brown on top. You can hear a crunch when you bite in but then the inside is chewy and tender. Damn, just typing that is making me hungry.
All of the ones I have posted have been this recipe.Quote:
Originally Posted by esseff
https://www.fornobravo.com/pizza-ove...e/pizza-dough/
I have added and slightly changed it adding slightly more salt or a little sugar, results have been quite good. 550 electric oven, pizza steel in from starting the preheat.
I've done this one many times, it comes out stellar. It's known as the "skillet broiler method" by some folks.Quote:
Originally Posted by esseff
https://www.seriouseats.com/recipes/...en-recipe.html
Was that the Serious Eats deep dish recipe? That's my go to for deep dish. Truly fool proof.Quote:
Originally Posted by Cruiser
Thanks. I'll try it but swap out 00 for AP or bread flour. My understanding was 00 flours work best at 900 degrees, not at 500 degrees. I think high-gluten, high-protein flour cooks better in conventional ovens.
Quote:
Originally Posted by Phall
Quote:
Originally Posted by Pegleg
Scroll down below the recipe in Pegleg's link to the discussion of different flours. Caputo 00 is high-protein flour.Quote:
Originally Posted by esseff
Yup, and so easy too. I assemble the dough before bed then I pop it in the pans in the morning before work so that it's ready to rock and roll as soon as I get home.Quote:
Originally Posted by Powder Ho
I did another recipe with AP and the one above blew it out of the water. Also, letting it warm to room temp before stretching by hand, and a few days ferment in the fridge were key.Quote:
Originally Posted by esseff
Drool
Before and after
Attachment 237692Attachment 237693
that’s what’s up
Attachment 237767
Sausage,mushroom and black olives.
If you wanna try something different cook your dough.... then add mash potatoes and Jack cheese on top with any kind of meat or chicken already cooked, we use crumbled bacon or venison. Cook a Lil bit till the cheese is melted... and grind away... thank me later.
This thread is really making me want some pizza. The lady friend is a lactard, so that's really cut into my pizza consumption. I need to get a workout in first though, and I'm not dealing with traffic after. Tough fuckin' call.
I need to get on the homemade bandwagon, but that's a tall order for this evening.
Quote:
Originally Posted by Tele 'til You're Smelly
I was tossing pizzas for gene galazo's geejoes pizza when I was 18. Guess I never really focused on where exactly he was from or what was in the dough. Some senior member of the family made it though. Making the dough and pasta was their entire job.