food The Last Great Pizza Thread

paulky? WTF  you throw that around and dont post it in a true players play,wtf.
 
 
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I need to man up on my peel-work so I can make pizzas ...
 
I had a lot of difficulty getting pizza off the peel, without having a so much flour or corn meal that it coating my tongue ...
 
I made some today. It's the third time since we got the pizza stone. First time was terrible, the dough wasn't cooked all the way through - turns out I need to preheat the stone before the pizza goes in there. The second time the pizza sort of stuck on our shitty metallic peel that came with the stone, so half the ingredients got thrown off. This time it worked a lot better. 
 
So, the dough - I use a recipe that calls for sugar (or honey) to feed the yeast, I have no idea if it works because I didn't try the regular italian one at all.  It was left to rise for about 5 hours, coated in some olive oil.
 
The sauce - I use strained tomatoes, mix in some salt, pepper, garlic and sambal oelek. 
 
Toppings - fresh basil that I have grown from seed, cheese, chicken fillets that I marinated over night in a pre made sweet chili marinade, red bell pepper and red onions. 
 
It was good! The dough is not quite where I want it at yet. I want it a bit more fluffy and stringy on the inside, not sure how else to describe it. I've been told to aim for at least a 10 hour rising period or to try sour dough. 
 
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Looks pretty good!
 
I found it more appealing (to me, YMMV) to use corn meal on the bottom ... helped w/ peel work, and not flour dusting my tongue!
 
CHEERS!
 
Looks awesome!

Grant try semolina. Keeps it Italian. Better tasting too for traditional pizza.
 
I'd use corn meal for non-traditional pies where that cornbread flavor could be a good thing, like a pulled pork pie with BBQ sauce, etc.
 
Looking forward to your pizza Bum!
It's a while i don't make it too, i must return to the road of pizza making. Lately i enjoyed a lot farro and whole wheat mix...
 
Comptine said:
So, the dough - I use a recipe that calls for sugar (or honey) to feed the yeast, I have no idea if it works because I didn't try the regular italian one at all.  It was left to rise for about 5 hours, coated in some olive oil.
 
I've been told to aim for at least a 10 hour rising period or to try sour dough.
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Nice looking pizza! Sugar and the like in general help rising (while salt slow it). I have some recipes that use a bit of sugar but i don't really know how much it changes.
For rise time... Depends on flour. With a weak flour maybe 8 hours can be enough (not sure it's the best choice, good to make balls immediately).
With strong flour (like manitoba) or some mix rising should be 24, 48, could be even 72h or more (dunno if it's useful that much time) with fridge.
 
You could try something simple: assuming a 20°C temp, use 1-2g of fresh beer yeast per kg, knead some dough (maybe mixing a bit of manitoba, like 30%, if flour is weak, and if it's "normal flour" it's likely to be), 60 to 70% water on flour, leave it be for 20 hours, sealed, make some balls of dough (1 per pizza) then, after, 4 hours (with balls sealed) make pizza. And probably cook at max temp (till 250°C there's no need to lower temp and in general is still too low).
 
Not remotely something extra fine my suggestion, but for sure better than a fast rise.
 
Essegi said:
Looking forward to your pizza Bum!
It's a while i don't make it too, i must return to the road of pizza making. Lately i enjoyed a lot farro and whole wheat mix...
 
Nice looking pizza! Sugar and the like in general help rising (while salt slow it). I have some recipes that use a bit of sugar but i don't really know how much it changes.
For rise time... Depends on flour. With a weak flour maybe 8 hours can be enough (not sure it's the best choice, good to make balls immediately).
With strong flour (like manitoba) or some mix rising should be 24, 48, could be even 72h or more (dunno if it's useful that much time) with fridge.
 
You could try something simple: assuming a 20°C temp, use 1-2g of fresh beer yeast per kg, knead some dough (maybe mixing a bit of manitoba, like 30%, if flour is weak, and if it's "normal flour" it's likely to be), 60 to 70% water on flour, leave it be for 20 hours, sealed, make some balls of dough (1 per pizza) then, after, 4 hours (with balls sealed) make pizza. And probably cook at max temp (till 250°C there's no need to lower temp and in general is still too low).
 
Not remotely something extra fine my suggestion, but for sure better than a fast rise.
Click to expand...
 
Thanks for the tips! It's a learning curve for me right now.  I guess I did not make separate balls and let them rise separately. I just took it all out and divided it into 4 parts. That explains some of the funky shapes they seem to get (not round).
 
my dough gets better with a cold ferment for 48-72 hours and good for up to a week. I make the dough, weigh my balls, rub em down gently with oil and put into the icebox for at least 24 hours. then take em out about 2 hours before rolling. 
 
FreeportBum said:
my dough gets better with a cold ferment for 48-72 hours and good for up to a week. I make the dough, weigh my balls, rub em down gently with oil and put into the icebox for at least 24 hours. then take em out about 2 hours before rolling.
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So far I have liked them the best at 4 or 5 days on the cold ferment.
 
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