The Home-made Pizza thread

[Peruvian]

Used some left over chicken drowned in Franks Hot Sauce and a much too expensive local bleu cheese fir tonight’s pies.

No pics though since Mrs P bought the dough from Portland Pie Co so it felt a little like cheating. Although I have to admit that beyond having a bit too much dough per pie, they were delicious.

[krp8128]

Nice looking pies. Anyone using a sourdough starter and naturally ferment? Here’s my 70% hydration Napoli style pizza. Sausage and arugula

Attachment 326405
Attachment 326406

Recipe?

This was sourdough discard, wheat/white flour. Sausage pepper and onion

[schindlerpiste]

Simple, but tasty

[HD333]

Last night. Old school pepperoni.


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[devlinc]

Recipe?

This was sourdough discard, wheat/white flour. Sausage pepper and onion

500g flour 00, I use Antimo Caputo
330g h2o, reserve a little to mix yeast/starter
15g salt
2.5g yeast
75g starter (fed the night before, if you don’t have starter just omit this from the recipe)
Yield: 3 portions

Autolyse flour and h2o 1hr, mix until shaggy mass
Mix yeast/starter with reserved h2o 75F-80F/feels lukewarm, add to flour shag and mix thoroughly.
I mix by hand, this takes 10-15min. Halfway thru mix add salt and continue kneading until you don’t feel the salt and the dough has good elasticity and strength.
Proof in covered bowl on counter until doubled in size then put in your fridge 48hrs bulk ferment.
Portion dough balls after bulk ferment, let
sit out what you’ll use that day under a floured kitchen towel for 4-5hrs until they’re room temp and have proofed again a little. Roll out and bake in preheated oven 550F 8-10 min

Longer fermenting stage helps develops strong elastic dough structure in the glutens that gets you tall crisp crust with air pockets but isn’t too chewy or soft.
I bake on a pizza stone in an electric oven and preheat the oven for 30-40 min before baking.

I also like to par bake the crusts with sauce, cool them down, add toppings and package them up. They freeze great!

More pizza stoke:

[Cruiser]

Gonna fire up the Ooni again tonight! Been doing the dough super simple with Caputo 00 @ 60% hydration, salt, and yeast. Super simple sauce too with just Cento San Marzano tomatoes, garlic, olive oil, salt, and basil simmered over low heat for a few mins to thicken. Can't freaking wait!

[Cruiser]

Mough dough!

[Mazderati]

Ultimate frozen pizza.

[Cruiser]

Leftovers pizza

[Cruiser]

Olive oil, gorgonzola, Bosc pears, and Aleppo pepper flakes

[shroom]

[Cruiser]

That's pretty darn nice

[sb]

I luv me sum Millard reactions

[Powder Ho]

48 hour cold proof dough. Really nice texture.

[shroom]

pesto variety tonight. fat crust is getting dialed.

i bet i can fit the whole thing in my mouth

[MTT]

48 hour cold proof dough. Really nice texture.

That looks really good. - From the peanut gallery -

[Cruiser]

Shroom, are you using some variation on that serious eats foolproof pan pizza dough? I haven't done pan pizzas since I got the Ooni but those pics are making me wanna start making some dough tonight!

[shroom]

we’ve been following this guy and add a bit of sugar to the yeast/water along the way. this sat for 48 in the fridge. i chase thicker pies around seattle normally and this is keeping me satisfied. we’ve had good luck both in the big cast iron and jelly roll pan (double batch).

https://www.kingarthurflour.com/reci...n-pizza-recipe

[dfinn]

Also been working on the cast iron deep dish thing. Very tasty but maybe not fully cooked through, just a tad dough’y.

15 minutes in the oven at 550 and middle rack. Bottom has a crust to it and I hit the top on high broil for a couple minutes. Maybe need to try a lower temp?

I’m using my normal dough recipe and a 600g ball.



And a spicy buffalo chicken

[Cruiser]

Fwiw, I always start the pan on the stove over high heat before sending it into the oven to finish. Mine usually take about 10m at 550* because of the head start they get on the burner.

[Name Redacted]

Also been working on the cast iron deep dish thing. Very tasty but maybe not fully cooked through, just a tad dough’y.

15 minutes in the oven at 550 and middle rack. Bottom has a crust to it and I hit the top on high broil for a couple minutes. Maybe need to try a lower temp?

I have the same issue using a stone that I preheat in the oven. 425ºF or 550ºF doesn't matter....

[dfinn]

Fwiw, I always start the pan on the stove over high heat before sending it into the oven to finish. Mine usually take about 10m at 550* because of the head start they get on the burner.

That seems like it would just burn the bottom and not cook the middle but that isn't what is happening? How long on the stove before going into the oven? I am also wondering if maybe I am using too much dough but the thickness seems about right compared to the few deep dish pies I've had.

[Cruiser]

I was having a little trouble getting the crust to cook through before the toppings got overcooked. I tried using the lower rack in the oven and that helped but preheating the pan made even more of a difference. That heavy cast iron takes a good while to get hot, even on the burner, so I get it really sizzling for a couple minutes before it goes into the oven.

[dfinn]

Ok, I’ll give that a try next time around.

[Supermoon]

You could also try par baking the crust before you top it then toss it back into high heat once topped