The Home-made Pizza thread

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Originally Posted by Pinned

How hot does the Big Green Egg get? I thought it was mainly intended for sub-500F cooking. A quick search online says it gets hotter, but it doesn't look like it gets up to the sort of temps you want for Neapolitan style pizzas (900F+). I'd do some sort of NY style pizza that works well at the 500F range.

This guide is incredibly thorough, and very good, for NY style pizza: https://www.richardeaglespoon.com/articles/how-to-pizza

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The egg’s thermometer goes to 750 and the temp can easily go beyond that, but probably not to 900. I should have clarified that NY style is the goal. I’ll check out the article. Thanks!

Edit: just checked out the article. Looks like that’s the source!

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Originally Posted by Powder Ho

Baking Steel 72 hour dough recipe has been my go to the last year or so after 20 years of trying different recipes.
It's super consistent and almost fool proof.

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Any tips for using the steel? How long to preheat? Any links for 72 hour dough recipe?


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Originally Posted by jerlane

Any tips for using the steel? How long to preheat? Any links for 72 hour dough recipe?


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I use a Lodge cast iron pizza pan. Bake at 550 for 16-17 mins with the last 2 mins with the broiler on..
I don't preheat the pan.
http://bakingsteel.com

Jerlane, if you don't already have a non contact infrared thermometer then order one up now. Otherwise you'll have to continue to guess what temp your stone/steel is at. I'm sure I could make pizzas without mine but the results surely wouldn't be as consistent.

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Originally Posted by jerlane

Hey pizza aficionados. I feel like I need (knead) to go back to the basics and start my pizza process all over again. I cook mine on a Big Green Egg and have used lots of different doughs and have made my own which have been OK, but never amazing.

I would like to start over with recommendations on good dough recipe/technique, a good sauce recipe, and recommendations on ideal temp. I've got 00 flour, not sure about the best yeast. I also have some Marzano tomatoes, but don't have a good recipe for sauce. I also just got a steel to cook on instead of a stone after seeing a lot of you using them here.

Can you get me pointed in the right direction? Thanks in advance!

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Start with a poolish at 100% hydration and go from there. It's how I get the most consistent good dough and it tastes darn close to my sourdough.

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Originally Posted by Powder Ho

I use a Lodge cast iron pizza pan. Bake at 550 for 16-17 mins with the last 2 mins with the broiler on..
I don't preheat the pan.
http://bakingsteel.com

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Thanks, I’ve got one already. Is 550 a good target?


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Originally Posted by grskier

Start with a poolish at 100% hydration and go from there. It's how I get the most consistent good dough and it tastes darn close to my sourdough.

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Never heard of poolish, had to google that. I’ll check it out. Sounds sticky!


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Originally Posted by jerlane

Thanks, I’ve got one already. Is 550 a good target?


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I use the smaller of our two oven spaces and 550 is as high as it goes.

The last slice of red pepper, white onion, and leftover grilled sausage from the other night. All drizzled with balsamic glaze.

Attachment 416733

I want to thank whoever it was that mentioned the Caputo Fioreglut pizza flour. Half of a 1000g package is perfect to make 3 pizzas, which is enough for dinner and leftovers for my family of 5. It's not quite as good as my homemade sourdough crust but it's close enough that I won't bother to make 2 different kinds of dough anymore. We now have Amazon shipping it to us once every couple of months with subscribe and save.

Attachment 416792

Attachment 417752

Wow, a pizza too big to fit in a picture! (It does look good.)

Too hot in the hot tub
Attachment 418053

^had a little of that going on last night when I decided to give wood another whirl.

No pics, but I smoked a couple of pork shoulders on Memorial day, and had a bunch left over, so bbq sauce base, pulled pork and shredded pepper-jack.

So good, but the gas burner produces more consistent results. I used a different bowl/wrap config while proofing the dough which had some unintended negative consequences (dough too dry), so really hard to stretch without tearing, but in a desperation move resorted to the rolling pin which saved the day.

Wood got the oven up to 1k pretty easily, but the few pieces I added just before launch hadn’t fully ignited, and the pie absorbed a fair amount of that acrid smoke. Waited until everything fully ignited for pie#2, and got a much better result.


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Originally Posted by bendtheski

…when I decided to give wood another whirl.

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Don’t see what that has to do with making pizza. Or maybe I’m doing it wrong?

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Originally Posted by J. Barron DeJong

Don’t see what that has to do with making pizza. Or maybe I’m doing it wrong?

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It’s a multi-fuel oven. Been using the gas burner for months because it’s easier to control/more consistent results.


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I think he's referring to your "special sauce"

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Originally Posted by Cruiser

I think he's referring to your "special sauce"

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Not my problem if people have such rigid guidelines for what constitutes “pizza”. At least it’s not fucking deep-dish Italian casserole.


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I think it was a woody joke

got myself an ooni with the memorial day sale so there will be some more efforts from me and probably other pizza jongs here soon

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Originally Posted by caulfield

I think it was a woody joke

got myself an ooni with the memorial day sale so there will be some more efforts from me and probably other pizza jongs here soon

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Oh Jesus, went right over my head! Congrats on the oven purchase, welcome to your new hobby!

Fighting the urge to make “fucking deep-dish Italian casserole” its own thread. Deep-dish fans can get pretty defensive when their preferred style of pizza is criticized IME. We won’t even talk about that Italian doughnut Bleau-Jo’s calls pizza.


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People who feel the need to criticize other people's taste in food suffer from deep seated feelings of inadequacy.
Unless we're talking about olives.

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Originally Posted by caulfield

I think it was a woody joke

got myself an ooni with the memorial day sale so there will be some more efforts from me and probably other pizza jongs here soon

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Yeah, was definitely a stretch but decided to give it a shot anyway…

Sometimes when I have morning wood, the wife gets the wooden spoon…


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We got a pizza stone finally and tonight was a random hodgepodge of bacon, morels, onions and pesto. After a mess of getting the dough onto the stone I made a pizza peel that helped out a bunch.https://uploads.tapatalk-cdn.com/202...34759540ab.jpghttps://uploads.tapatalk-cdn.com/202...afb01c9013.jpg

^that’s a nice looking peel, well done!

Attachment 419125
More leftover smokey pulled pork, Sweet Baby Ray’s sweet and spicy, shredded Mexican cheese blend, and pepperoni/mushroom/provolone/tomato sauce.

Pork on top of cheese got a little extra char without burning, giving an amazing bacon-like texture. The pepperoni crisped up just the way we like (complete with micro-grease-pools in roni-cups).

Butters approves.

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