food The Last Great Pizza Thread

luvmesump3pp3rz said:
^ Great movie :)
Pumpkin I carved a few years ago for Halloween ;)
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Siv said:
I tried a standard Neapolitan dough recipe this weekend (flour, water, yeast, salt). It was good but not as good as my usual where I add olive oil and season the dough. I'm going to keep experimenting to see if I can improve on my standard version but so far it doesn't look promising.
 
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Whatchoo talkin bout Willis?
 
There ain't a dadgum thang wrong with that pizza.
 
The sponge air on the border.
 
And it carry's over to the thin crust center.
 
Post your recipe for that.
 
Many on this forum would love that pizza crust.
 
It looks outstandingly chingono!
 
texas blues said:
 
 
Whatchoo talkin bout Willis?
 
There ain't a dadgum thang wrong with that pizza.
 
The sponge air on the border.
 
And it carry's over to the thin crust center.
 
Post your recipe for that.
 
Many on this forum would love that pizza crust.
 
It looks outstandingly chingono!
 
True, the dough looks great and had nice chew but no flavour. Here's the recipe in weight % (so if you do 500g flour, you add 300g or ml water, 5g salt and 5g yeast)
 
100% Flour (either high protein pizza flour or AP flour with added vital wheat gluten to get to around 12% protein)
60% Water
1% Salt
1% Yeast
 
I am pretty sure that salt percentage is light.

Should be about 2 1/2 to 3 % if I remember correctly .

You don't really say how long you ferment, a couple days is good for flavour development though
 
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Ashen said:
I am pretty sure that salt percentage is light.

Should be about 2 1/2 to 3 % if I remember correctly .

You don't really say how long you ferment, a couple days is good for flavour development though
 
You're probably right. I'm gonna try again today with 2.5% salt and leave it in the fridge for Friday.
 
Quattro Formaggi w/mozzarella, ricotta, gorgonzola, scamorza!
 
(This usually comes as a white pizza but getting it with sauce makes it the best pie in my hood and this has been my special order for years!)
 
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The pizza rocks! They roll out consistency like a fast food joint as in, always the same, never had a bad pie! Wood oven, awesome crust and ingredients, and they cook it perfectly. 11 years strong using this joint. I cheat once in awhile and wonder why I tried another place.
 
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