food The Last Great Pizza Thread

Comptine said:
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).
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Of course it's a learning curve. :) Pizza is nearly all about execution and good quality ingredients (even if you are creative, those are mandatory on pizza). Just to say, i still think that standard margherita is the best (the best food on the planet maybe), but has to be made properly.

For standard oven i've had good results with that recipe: http://thehotpepper.com/topic/49935-begin-salsaladys-stuffed-pepper-throwdown/#entry1050035
(lol, in retrospective, that dough piece doensn't look that good ) 
 
Here a very detailed method (like 1st, just much more fine tuned):
https://translate.google.it/translate?sl=it&tl=en&js=y&prev=_t&hl=it&ie=UTF-8&u=http%3A%2F%2Flaconfraternitadellapizza.forumfree.it%2F%3Ft%3D69617704&edit-text=&act=url
 
Here is another recipe (you should have a kneader but i've used above method with good results)
https://translate.google.it/translate?sl=it&tl=en&js=y&prev=_t&hl=it&ie=UTF-8&u=http%3A%2F%2Fpizza-agora.forumfree.it%2F%3Ft%3D67207019&edit-text=&act=url
(sorry for google translate, hope it's understandable).
 
This isn't the easiest method to make pizza, kneading itself is easy but the difficult part is to transfer dough on tray... It has lots of water and is soft and you can't use rolling pin (also if dough is too soft it's hell, if it's too elastic pizza can shrink a bit). I'm just bad at that, many times and i never do it properly. :P
 About flour... You could try a full manitoba and 48 hours, it's just suitable for high hydro and long rising.

Those are just ideas but i think that are good ones since in general people like really a lot that pizza and i think i don't even do it properly. :D
 
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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I must experiment myself that. Friends at la confraternita della pizza (think as italian pizza making forum) sometimes are not convinced to surpass 24h with some medium/strong flours. :P I've tried up to 72 hours and my memories tell me that it wasn't worse than 48.
 
almost..
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well I had to do something with the leftover ingredients from the burger td'(s).  
 
so I made a quick nighttime snack.
 
my second batch of light brioche burgers buns turned out a bit flatter than I wanted them to. But it made a handy pizza crust. 
 
Added some sriracha and fresh san marzano tomatoes. some Monterey jack cheese. microwaved for 45 seconds.
 

 
 
KBK.
 
That is a scheezey blues sonata'.
 
All dressed up in yellow and red.
 
Like a bigass Daredevle hot and out on the town.
 
Lookin' for bigass pike in cold waters.
 
Screw the thumb ring... I'm getting a TB decoder ring. Haven't understood one damn post tonight lol.
 
While I had my starter active last sunday, I made some pizza dough.  After a 5 day cold ferment in the fridge, I made 2 pizzas tonight.
 
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The first pizza was a regular cheese pie.  The second was a pulled pork pizza.  The pork was lightly tossed in bbq sauce, some jalapeños and a mix of monterrey jack and white cheddar cheese.
 
grantmichaels said:
So, I can't help but ask - which one did you enjoy more? ...
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The pulled pork…only because it was different.  I never had anything like it before.  The regular pie was good….but if I had a dollar for every regular slice I have eaten...
 
 
Now that you have baby Herm alive….will be waiting for you to post one.  
 
 
The Hot Pepper said:
Damn 1010!!!
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Thanks Boss!
 
Cracker style is my favorite of all pizza crusts bar none.
 
Perhaps its my affinity for so much Alaskan sourdough and the like.
 
I have a special place in my heart for Sailor Boy Pilot Bread.
 
Which is not even made in Alaska.
 
Nor sourdough.
 
But man, in Alaska, we love that sheeit!
 
And makes a dern' goodern' hell pizza crust.
 
I reckon yours came out similar and one that I'd most assuredly enjoy while enjoying deviant hand to mouth fantasies with.
 
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