food The Last Great Pizza Thread
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Dang but I been slackin' in this thread.
Essi you senor are a treasure.
I just love all your thin crusts.
Essi you senor are a treasure.
I just love all your thin crusts.
thats how we make pizzas at home, far better than any store bought crust or mix.kentishman said:
Thanks TB! I guessed you like that! 
Next time when i'll make thin pizza i'll try another recipe with more water, salt, yeast and less oil. See here pics: http://www.profumidalforno.it/forum/viewtopic.php?f=46&t=2097 (not that i expect that results)
And less dough, i can easily flatten more.
Next time when i'll make thin pizza i'll try another recipe with more water, salt, yeast and less oil. See here pics: http://www.profumidalforno.it/forum/viewtopic.php?f=46&t=2097 (not that i expect that results)And less dough, i can easily flatten more.
Mozzarella, onions from my garden, oregano and Fatalii powder
I have never had Naan bread, but now I'm going to have to see about finding it and consuming it! I do love the process of making dough from scratch, though. Actually, I just love the whole process of cooking something up that is both aesthetically pleasing and totally delicious.
Massive pizza CH!
TB, watch here! That is probably my best thin crust pizza. On another league of the previous one. Better dough, thinner and better cooking = crunchier (as that kind of pizza should be) and by no means hard.
Standard margherita:
Low crust, a trick is to flatten more edges. I don't need bubbles (bubbles != airy).
Pepperoni, wurstel, artichokes, anchovies.
Pepperoni, olives, choco bhut, tomato
Just tomato
Wurstel, pepperoni, olives, choco bhut after cooking
TB, watch here! That is probably my best thin crust pizza. On another league of the previous one. Better dough, thinner and better cooking = crunchier (as that kind of pizza should be) and by no means hard.
Standard margherita:
Pepperoni, wurstel, artichokes, anchovies.
Pepperoni, olives, choco bhut, tomato
Just tomato
Wurstel, pepperoni, olives, choco bhut after cooking
HOLY CRAP!
This page of pies and the last are the best yet!
Essegi, your last two posts NAIL what pizza is supposed to be. Looks like the real deal joints around here.
Sic, that brekkie pizza is pure comfort!
Cypress... it's like a pan pizza without the pan!
This page of pies and the last are the best yet!
Essegi, your last two posts NAIL what pizza is supposed to be. Looks like the real deal joints around here.
Sic, that brekkie pizza is pure comfort!
Cypress... it's like a pan pizza without the pan!
LOL!!!
When you put "Wurstel" on pizza, we think it looks delicious and exotic!
If I put "Vienna Sausages" on a pizza, people will laugh at me!!!
That being said, your pizza looks so damn good, and you should move to Miami and open a restaurant!!!
Nice job again, Ess!! I've said it before, THP is a better site since you started cooking for it!!!
When you put "Wurstel" on pizza, we think it looks delicious and exotic!
If I put "Vienna Sausages" on a pizza, people will laugh at me!!!
That being said, your pizza looks so damn good, and you should move to Miami and open a restaurant!!!
Nice job again, Ess!! I've said it before, THP is a better site since you started cooking for it!!!
Essi: Their pizzas are an orgasm, I can not say anything else. I have to learn to knead to copy
beautiful pizza essegi... I am fooling around with high hydration dough as well.. this is one I started a couple days ago about 65% I did an autolyse to start to really kickstart the gluten then 10 mins with dough hook in the stand mixer. slow rise in a zip bag in the fridge with a bit of extra virgin olive oil to keep it from sticking .
the angle of view doesn't show the blister bubble in the center very well. I can't help topping a little more heavily though. tomato, fresh herbs, salami, onion, mushroom, sliced garlic and anaheim chile slices and fine minced thai chiles edit.. almost forgot the anchovy I like it on afterwards instead of cooking with the pizza
A bianco made with whatever was left of prepped toppings.
the angle of view doesn't show the blister bubble in the center very well. I can't help topping a little more heavily though. tomato, fresh herbs, salami, onion, mushroom, sliced garlic and anaheim chile slices and fine minced thai chiles edit.. almost forgot the anchovy I like it on afterwards instead of cooking with the pizza
A bianco made with whatever was left of prepped toppings.
Poifect, Ashen!
I use the "Kneadlessly Simple" dough method - no kneading used at all. The dough's in the fridge now; it can sit there until I get up in the morning. Then the hard part - moving it to the basement for a handful of hours.
Yes, that's it - take it out of the fridge and place it in a cool part of the basement. I was never a yeast bread maker before this method was discovered, but now it's ridiculous not to - way less effort and mess.
I use the "Kneadlessly Simple" dough method - no kneading used at all. The dough's in the fridge now; it can sit there until I get up in the morning. Then the hard part - moving it to the basement for a handful of hours.
Yes, that's it - take it out of the fridge and place it in a cool part of the basement. I was never a yeast bread maker before this method was discovered, but now it's ridiculous not to - way less effort and mess.Never tried no knead method, sooner or later i'll check it.
(seeing that results!!!
http://laconfraternitadellapizza.forumfree.it/?t=65898596 )
Sry for italian language, here is a good video for kneading (in theory for Neapolitan style pizza, i used that also for my last ones)
Next i want to try Bonci method (80% idro) since a relative asked a thick pizza.
Method here:
https://www.finedininglovers.com/recipes/brunch/homemade-pizza-dough-recipe/
Some more photos:
http://wildgreensandsardines.blogspot.it/2014/03/bonci-pizza-roman-style.html
People says that it's very good.
(seeing that results!!!
http://laconfraternitadellapizza.forumfree.it/?t=65898596 )
Thanks!cypresshill1973 said:
Sry for italian language, here is a good video for kneading (in theory for Neapolitan style pizza, i used that also for my last ones)
No doubt you'll do good, at least seeing other stuff you posted!geeme said:Ok. Fine. To the kitchen I go. Thanks, essi. You inspired me to start some dough. Let's see if it's worth posting at some point, as I'm sure I can't come up with a pizza to compete with yours….
Beautiful! I like pizza at 65% idro!Ashen said:
Next i want to try Bonci method (80% idro) since a relative asked a thick pizza.
Method here:
https://www.finedininglovers.com/recipes/brunch/homemade-pizza-dough-recipe/
Some more photos:
http://wildgreensandsardines.blogspot.it/2014/03/bonci-pizza-roman-style.html
People says that it's very good.
what I like about the high hydration dough is that it is very versatile you can use it for thick or thin or a combo like the one above.. thin through centre but I like it a bit thicker around the rim of the pizza.
Essegi, do you use any dough conditioners? I have tried a few, even some modified starches but except for ascorbic acid , I didn't really notice any great difference.. I always put a pinch of vitamin C ( ascorbic acid ) in now . It seems to strengthen the dough to help it stretch thin , I also think there is a flavour difference, but that could just be my imagination.
this is the same dough , different technique stretching and baking. I made this awhile back, mushroom sauce, onion, chicken mozz and asparagus.
this is not the greatest picture but it gives a good idea of how thick the crust was in the centre
Essegi, do you use any dough conditioners? I have tried a few, even some modified starches but except for ascorbic acid , I didn't really notice any great difference.. I always put a pinch of vitamin C ( ascorbic acid ) in now . It seems to strengthen the dough to help it stretch thin , I also think there is a flavour difference, but that could just be my imagination.
this is the same dough , different technique stretching and baking. I made this awhile back, mushroom sauce, onion, chicken mozz and asparagus.
this is not the greatest picture but it gives a good idea of how thick the crust was in the centre
Yeah, that mushroom sauce looks interesting.
Good pizza!
Also time and temps, that seems a critical stuff (i've yet to really undestand that, again i'm just following what other says).
Good pizza!
Nope. Just yeast, flour (the correct one, not that i can tell real differences but i follow recipes), water and salt. Oil and wheat sometimes.Ashen said:
Also time and temps, that seems a critical stuff (i've yet to really undestand that, again i'm just following what other says).
frydad4 said:
sure thing.. very simple actually, just leftover butter garlic mushrooms that I blitzed up in Food processor with a bit of EVOO.
sorry I have no set recipe amounts for the mushrooms , just by eye, taste.
I buy the sliced baby bellas at Costco, but any will work , brown /white, cremini, portabello etc,
spread them out evenly on a baking sheet , bake in oven until they have shrunk to about a third of their original size. A little bit of colour on them is nice too.
Then I put them into a pot(make sure to add any juice in the bottom of the sheet pan too) or crock pot with butter, white wine , garlic and a mushroom stock cube(s) Cook them down and adjust seasoning with S&P .
My family usually requests a large pot of these for most of our family gatherings.