The Home-made Pizza thread

**Skidog** · 03-24-2021, 05:11 AM

Originally Posted by MakersTeleMark

Your topping distribution befuddles me.

Kids did it

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**dfinn** · 03-25-2021, 09:53 PM

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Still tweaking my dough recipe. I like where it’s going but still trying to get it lighter and less chewy.

**MakersTeleMark** · 03-26-2021, 01:45 AM

That's some F 1.2 pizza.

**glademaster** · 03-26-2021, 05:52 AM

Pizza Bokeh!

**Powder Ho** · 03-26-2021, 06:19 AM

Originally Posted by dfinn

Still tweaking my dough recipe. I like where it’s going but still trying to get it lighter and less chewy.

Try upping your hydration. 70% was the magic number for me.

**Timberridge** · 03-26-2021, 07:00 AM

Originally Posted by MakersTeleMark

That's some F 1.2 pizza.

Dfinn, are you a professional pizza photographer? That looks banging. Though I would have staged a bottle of Brunello in the background and gone with f2.8 to incorporate a bit of the label art.

**Cruiser** · 03-26-2021, 07:16 AM

^^^ Sangiovese is not an ideal choice for pizza with red sauce as the acidity in the tomatoes doesn't play as nicely with a varietal with such naturally high acidity. I prefer negroamaro, primitivo, or aglianico.

**Timberridge** · 03-26-2021, 07:19 AM

This is good info...if you had to stay domestically, then pinot noir with pizza?

**dfinn** · 03-26-2021, 09:53 AM

Powder Ho, I'll give that a shot, what temp do you cook yours at? I am not sure but I feel like oven temp and hydration are tied together. I'm at 550 on a steel plate.

Maybe I should look into a career change, how much do you think a full time pizza photog makes? iPhone portrait mode FTW.

**old goat** · 03-26-2021, 09:53 AM

Originally Posted by Timberridge

This is good info...if you had to stay domestically, then pinot noir with pizza?

PBR

**Supermoon** · 03-26-2021, 11:02 AM

Originally Posted by dfinn

Maybe I should look into a career change, how much do you think a full time pizza photog makes?

Tens of dollars for sure

**Cruiser** · 03-26-2021, 12:05 PM

Originally Posted by Timberridge

This is good info...if you had to stay domestically, then pinot noir with pizza?

Zinfandel is an excellent domestic option for pizza. But inexpensive domestic zin is a bit of a mine field so buyer beware.

**Powder Ho** · 03-26-2021, 01:38 PM

Originally Posted by dfinn

Powder Ho, I'll give that a shot, what temp do you cook yours at? I am not sure but I feel like oven temp and hydration are tied together. I'm at 550 on a steel plate.

Maybe I should look into a career change, how much do you think a full time pizza photog makes? iPhone portrait mode FTW.

I cook at 550 as well. Usually, around 16 minutes for a 14"/18oz dough.
I use a Lodge cast iron pizza pan.
I've tried lots of different dough recipes and I'm really happy with the Baking Steel 72hr recipe.

**krp8128** · 03-26-2021, 05:45 PM

Originally Posted by Powder Ho

I've tried lots of different dough recipes and I'm really happy with the Baking Steel 72hr recipe.

Post it!

**Powder Ho** · 03-26-2021, 06:14 PM

Originally Posted by krp8128

Post it!

Google is your friend.

**dfinn** · 03-28-2021, 09:19 PM

I got a batch of the Baking Steel 72 hour going, made it tonight. I’ll report back with how it compares. I’m thinking it’s gonna be a lot harder to work with, it’s much wetter than what I’m used to. My current recipe is 61% hydration.

I had 1 dough ball left from my last batch. It’s been in the fridge 7 days. I’ve noticed with my current recipe that the longer the better, I think I’ve even pushed it to a week and a half old. This one was pretty good.

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**BobMc** · 03-28-2021, 11:08 PM

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My Bypass road dough experiment has been interesting. Been having to add a bit more flour to the dough when taking it up to altitude.

**irul&ublo** · 03-28-2021, 11:32 PM

Originally Posted by Cruiser

Zinfandel is an excellent domestic option for pizza. But inexpensive domestic zin is a bit of a mine field so buyer beware.

Stick to Lodi, Paso/Templeton and Amador for inexpensive decent Zin.

**MagnificentUnicorn** · 03-29-2021, 07:51 AM

Originally Posted by irul&ublo

Stick to Lodi, Paso/Templeton and Amador for inexpensive decent Zin.

I love the Gnarly Head old vine Zin from Lodi. Delicious.

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**dfinn** · 04-01-2021, 11:08 PM

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Not into wine so I stuck an IPA in there. Maybe I’m basic.

That baking steel dough is legit. Definitely harder to manage. It’s been a while since I’ve botched a launch and my first pie was almost a calzone.

**Powder Ho** · 04-02-2021, 07:50 AM

Originally Posted by dfinn

Not into wine so I stuck an IPA in there. Maybe I’m basic.

That baking steel dough is legit. Definitely harder to manage. It’s been a while since I’ve botched a launch and my first pie was almost a calzone.

Nice. Did the dough get the weight/texture you where looking for?

**dfinn** · 04-02-2021, 11:55 AM

Yes and no. The first pie was really good. The ones after that not as much. I think the temp of the steel had dropped after the first pie and I wasn’t leaving enough time after that for the steel to get back up to temp for successive pies and I think they were slightly under cooking.

Next time I’m going to hit the steel with broil on high in between pies because it seems like this dough wants to get a quick and intense blast of heat.

The flavor was great though. I’ve always thought my previous recipe didn’t have a ton of flavor and I had tried things to get more out of it but it never did much. This baking steel dough had way move flavor, likely from the 24 hour room temp ferment before going to the fridge.