food The Last Great Pizza Thread
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The crust looks nice.
Anyone have advice for making a crisp thin crust? One that cooks crunchy and won't get soaked by the sauce?
Anyone have advice for making a crisp thin crust? One that cooks crunchy and won't get soaked by the sauce?
Thanks.
You could try to cook it in bottom position without anything or, better, with a bit of sauce and/or evo. That should need to rise the dough at best.
Then put rest of ingredients and cook in top position, maybe even with grill on too.
I've not tried enough times, but i see that when you pull out dough it deflates a bit so it should be a bit firm. But toppings must cook and especially mozz should dry so it's not easy to guess perfect cooking. For sure once i tried 7-8 mins with a bit sauce at bottom then other 7-8 with toppings and was decent.
I guess if using grill i can reduce second part.
Btw usually i don't use lots of sauce, more often i use too mozz.
For sure experiment is needed.
I've heard another tecnique that demands that you cook at first without nothing, then flip upside, top all and cook more. That could fix if bottom of crust is not cooked.
Btw i've knead some dough and cleaned that G3 oven, tomorrow i should be able to experiment (it should go up to 390°C that is not bad, but i must be sure that resistors won't turn off while cooking especially in the beginnig).
You could try to cook it in bottom position without anything or, better, with a bit of sauce and/or evo. That should need to rise the dough at best.
Then put rest of ingredients and cook in top position, maybe even with grill on too.
I've not tried enough times, but i see that when you pull out dough it deflates a bit so it should be a bit firm. But toppings must cook and especially mozz should dry so it's not easy to guess perfect cooking. For sure once i tried 7-8 mins with a bit sauce at bottom then other 7-8 with toppings and was decent.
I guess if using grill i can reduce second part.
Btw usually i don't use lots of sauce, more often i use too mozz.
For sure experiment is needed.
I've heard another tecnique that demands that you cook at first without nothing, then flip upside, top all and cook more. That could fix if bottom of crust is not cooked.
Btw i've knead some dough and cleaned that G3 oven, tomorrow i should be able to experiment (it should go up to 390°C that is not bad, but i must be sure that resistors won't turn off while cooking especially in the beginnig).
I'm cooking mine on a baking steel and I'm pumping 550 degree heat into the pizza from the bottom. It's cooked through in about 6-7 minutes and I'm turning on the broiler to brown up the top for another 2-3 minutes at the end.
What I'd like is to keep the crust from rising during cooking and to keep it as low and thin as possible.
What I'd like is to keep the crust from rising during cooking and to keep it as low and thin as possible.
Thanks sicman!
I've found that recipe for a "cracker pizza":
high strenght flour 00 (W380)
40g salt per kg of flour
45% water on flour
10% (on water) lard
10% (on water) butter
0,5 g beer yeast (i suppose per kg of flour, it's not specified)
knead, form balls immediatly (160-170g), wait 48 hours in fridge, remove from fridge 1 hour before using. Flat with rolling pin.
cooking: 250°C, 5 mins.
Another similar but simpler:
500g strong flour
230g water
0,3g beer yeast
15g salt
45g evo
knead, form balls immediatly, 24 hours fridge, remove from fridge 1 and half hours before using, then flat with rolling pin.
Results of that one (TB, that should be a pizza you like):
http://laconfraternitadellapizza.forumfree.it/?t=67952234
Here has been cooked at 320-340 °C instead of 250 to keep it less dry and maybe have more bubbles... I suppose cooking at 250°C as it should be it would be with less bubbles...
Sooner or later i'll try that second recipe.
I've found that recipe for a "cracker pizza":
high strenght flour 00 (W380)
40g salt per kg of flour
45% water on flour
10% (on water) lard
10% (on water) butter
0,5 g beer yeast (i suppose per kg of flour, it's not specified)
knead, form balls immediatly (160-170g), wait 48 hours in fridge, remove from fridge 1 hour before using. Flat with rolling pin.
cooking: 250°C, 5 mins.
Another similar but simpler:
500g strong flour
230g water
0,3g beer yeast
15g salt
45g evo
knead, form balls immediatly, 24 hours fridge, remove from fridge 1 and half hours before using, then flat with rolling pin.
Results of that one (TB, that should be a pizza you like):
http://laconfraternitadellapizza.forumfree.it/?t=67952234
Here has been cooked at 320-340 °C instead of 250 to keep it less dry and maybe have more bubbles... I suppose cooking at 250°C as it should be it would be with less bubbles...
Sooner or later i'll try that second recipe.
Pizza time yesterday!!!
Not in following pics: spaghetti alla carbonara (guanciale, not bacon!), spaghetti al pesto alla genovese con pomodorini e patate, nachos with cheddar cheese mixed with fatalii... And beer.
I really had to hurry, but they say that while there's beer there's hope.
So i made a simple dough with 649g flour, 410g cold water, 1 g beer yeast, 16g salt. Knead, after 1 hour put in fridge for 16 hours, too bad i wasn't at home so i formed balls 3 hours later... Then first pizza 1h:30 later and others 2:30 to 3:30 later. 210g dough per pizza.
First margherita for test:
Not at pro level but not bad at all. Smelled so good!
i hoped to have it more airy...
But i tasted it... Booom!!!!
By far the best pizza i made. And one of the best margherita i ever ate. Imho much better than an average pizzeria.
Crust was so soft... Bottom a bit hard but was good to move the pizza.
I forgot basil and oregano but... Who cares? Homemade tomato puree, good mozz and excellent dough.
Yeah, it's just so good.
Ok no heat, but it came later...
Classic: pepperoni and marinate red onion. Can't be wrong with that.
Just pepperoni. Nothing wrong.
And here the hot pizza:
Pepperoni and onion... And a big chopped 7pod, nice quantity of mourga/douglah/fatalii white sauce that is very hot.
That was intense.
Last one with onions and pepperoni. At least i remembered oregano... Still forgot basil...
After pizza 5 of these:
Store bought piadina with cheddar cheese, pepperoni and onion.
Good.
Here an idea of a friend of mine (sry for the ugly photo):
Cheddar cheese mixed with fatalii for nachos. Excellent. It poured out so much oil that i heard nurses calling us...
I just confirmed that i am a margherita lover. So good!
Not in following pics: spaghetti alla carbonara (guanciale, not bacon!), spaghetti al pesto alla genovese con pomodorini e patate, nachos with cheddar cheese mixed with fatalii... And beer.
I really had to hurry, but they say that while there's beer there's hope.
So i made a simple dough with 649g flour, 410g cold water, 1 g beer yeast, 16g salt. Knead, after 1 hour put in fridge for 16 hours, too bad i wasn't at home so i formed balls 3 hours later... Then first pizza 1h:30 later and others 2:30 to 3:30 later. 210g dough per pizza.
First margherita for test:
Not at pro level but not bad at all. Smelled so good!
i hoped to have it more airy...
But i tasted it... Booom!!!!
By far the best pizza i made. And one of the best margherita i ever ate. Imho much better than an average pizzeria.
Crust was so soft... Bottom a bit hard but was good to move the pizza.
I forgot basil and oregano but... Who cares? Homemade tomato puree, good mozz and excellent dough.
Yeah, it's just so good.
Ok no heat, but it came later...
Classic: pepperoni and marinate red onion. Can't be wrong with that.
Just pepperoni. Nothing wrong.
And here the hot pizza:
Pepperoni and onion... And a big chopped 7pod, nice quantity of mourga/douglah/fatalii white sauce that is very hot.
That was intense.
Last one with onions and pepperoni. At least i remembered oregano... Still forgot basil...
After pizza 5 of these:
Store bought piadina with cheddar cheese, pepperoni and onion.
Good.
Here an idea of a friend of mine (sry for the ugly photo):
Cheddar cheese mixed with fatalii for nachos. Excellent. It poured out so much oil that i heard nurses calling us...
I just confirmed that i am a margherita lover. So good!
Had this tonight for dinner ... ate like a half ... I am so full now I can barely write (a few years back I could eat a whole pie .. but not anymore)
- dough from type 850 flour
- tomato sauce with salt, drop of olive oil, black pepper and basil
- little piece of cheese (not certain which kind) that was left in a fridge to figure out that we're out of cheese
- half of onion
- the littlest green bell pepper I have ever seen
- some origano based pizza spice
- and Hot Sun to make it hotter
baked good 10min in an oven at 220°C
the crust was thin and nicely done
nom nom nom ... on to the next piece ... nom nom nom
delicious burning taste with a splash of a cold beer .... priceless
- dough from type 850 flour
- tomato sauce with salt, drop of olive oil, black pepper and basil
- little piece of cheese (not certain which kind) that was left in a fridge to figure out that we're out of cheese
- half of onion
- the littlest green bell pepper I have ever seen
- some origano based pizza spice
- and Hot Sun to make it hotter
baked good 10min in an oven at 220°C
the crust was thin and nicely done
nom nom nom ... on to the next piece ... nom nom nom
delicious burning taste with a splash of a cold beer .... priceless
Looks good except for the burnt cheese. 
If this already exists, I apologize! In searching the site, I did not see a thread for pizzas. Pizza is super fun to make and it is really easy to make from scratch. I have numerous crust and sauce recipes and use a lot of different toppings for my pizzas. Here are a couple shots of mine!
Prosciutto and Poblano pizza (poblano puree sauce and some freshly cut poblano on top). Butter crust, sharp provalone cheese.
Deep dish baked in cast iron
Beer and butter crust
Prosciutto and Poblano pizza (poblano puree sauce and some freshly cut poblano on top). Butter crust, sharp provalone cheese.
Deep dish baked in cast iron
Beer and butter crust
Just discovered you can make a good pizza using store bought naan (Indian bread) for the crust. I like to make my own dough, but the naan is pretty good.
nice! have you ever grilled pizza? It comes out awesome
I finally tried making pizza on the gas grille using my own dough. I was very pleased with the results.
That time thin pizza.
400g strong flour
184g water
<1 g beer yeast
12g salt
36g evo
knead, form balls immediatly, 24 hours fridge, remove from fridge 4 hours before using, then flat with rolling pin.
A suggested means of cooking is 5 mins at 250°C so all ovens should make that...
The problem is that i used higher temps and i felt like i could have cooked more...
Also cooking at higher temp was a middle between soft and crunchy...
Margherita:
Bell peppers, some hot peppers cured with caper/anchovies/olives, more capers and anchovies, some artichokes
Bell peppers, green olives, my black olives, artichokes, homegrown tomato, trinidad moruga scorpion red
As last one but without tomato puree, more mozz and onions:
That one also was softer (and better) because cooked with even higher temp.
400g strong flour
184g water
<1 g beer yeast
12g salt
36g evo
knead, form balls immediatly, 24 hours fridge, remove from fridge 4 hours before using, then flat with rolling pin.
A suggested means of cooking is 5 mins at 250°C so all ovens should make that...
The problem is that i used higher temps and i felt like i could have cooked more...
Also cooking at higher temp was a middle between soft and crunchy...
Margherita:
Bell peppers, some hot peppers cured with caper/anchovies/olives, more capers and anchovies, some artichokes
Bell peppers, green olives, my black olives, artichokes, homegrown tomato, trinidad moruga scorpion red
As last one but without tomato puree, more mozz and onions:
That one also was softer (and better) because cooked with even higher temp.
