PIZZA...

Illuminate · Mar 26, 2019

Maybe let it sit longer at room temp before division and fridge proofing. Like 24 hours, it will go wetter so make it dryer in the first place so you dont have to put in too much un yeasted flour to work it. How does your local pizza place cook the pizza?

zachrockbadenof · Mar 26, 2019

Illuminate said:
Maybe let it sit longer at room temp before division and fridge proofing. Like 24 hours, it will go wetter so make it dryer in the first place so you dont have to put in too much un yeasted flour to work it. How does your local pizza place cook the pizza?

not sure how the local pizza place makes their dough... i got the ingredients, but they wouldnt part with how they go together... i'll try letting it sit in the bowl for 24hrs b4 putting in the fridge- thanks and will report back

Breadwizard · Mar 26, 2019

24 hours at room temp is way longer than I'd venture, seems like the dough would be over fermented.

I mix my dough with 1% of the flour weight as yeast (instant), and it sits out at room temp for less than 3 hours (part of my kneading process), before it goes into the fridge for 24-36 hours, wrapped in plastic.

When I'm not doing sourdough, but that has a very similar timing.

zachrockbadenof · Mar 27, 2019

Breadwizard said:
24 hours at room temp is way longer than I'd venture, seems like the dough would be over fermented.

I mix my dough with 1% of the flour weight as yeast (instant), and it sits out at room temp for less than 3 hours (part of my kneading process), before it goes into the fridge for 24-36 hours, wrapped in plastic.

When I'm not doing sourdough, but that has a very similar timing.

i use red star active dry yeast... not rapid rise.. and i do pretty much as u do... leave it out at room temp for around 2hrs, then into fridge covered for 24-36hrs, wrapped in plastic... i gotta be doing something wrong...

Illuminate · Mar 27, 2019

Well bro i hate to tell you i dont fuck with dough less than 24 hrs at room temp.

zachrockbadenof · Mar 27, 2019

Illuminate said:
Well bro i hate to tell you i dont fuck with dough less that 24 hrs at room temp.

well i made some this morn, and it will sit out in my kitchen till tomm morn (24hrs) - as u can see i am open to all suggestions- i gotta get it rite... thanks

Illuminate · Mar 27, 2019

Bro until last week i smoked tobacco so my taste buds are shot, i like the yeasty taste. My room temp varies and in summer 24hr might be too much.

zachrockbadenof · Mar 27, 2019

Illuminate said:
Bro until last week i smoked tobacco so my taste buds are shot, i like the yeasty taste. My room temp varies and in summer 24hr might be too much.

we are in the high 40's Fahrenheit outside .... house is mid 60's all the time.... i'm trying 24hrs

zachrockbadenof · Apr 11, 2019

started to use honey instead of sugar to feed the yeast... it's better... not perfect... still have work to do

yahooman · Apr 11, 2019

id like to build my own back yard pizza oven,has anyone done this?

zachrockbadenof · Apr 11, 2019

yahooman said:
id like to build my own back yard pizza oven,has anyone done this?

my bro bought me one.. runs on propane... has a stone over the flame n a stone on top - the bottom stone rotates- temp goes up to 700F.. not a bad machine

yahooman · Apr 11, 2019

zachrockbadenof said:
my bro bought me one.. runs on propane... has a stone over the flame n a stone on top - the bottom stone rotates- temp goes up to 700F.. not a bad machine

whats it called bro?

zachrockbadenof · Apr 11, 2019

yahooman said:
whats it called bro?

blackstone pizza grille

yahooman · Apr 11, 2019

ive been thinking of building a small outdoor wood fired pizza oven

cannabisjako · Aug 11, 2019

Go for it, man! You'll have super pizzas for sure!

zachrockbadenof · Aug 27, 2019

i'm almost giving up making my own dough- I have tried everything I can think of - i'm using caputo double 00 flour , yeast (not rapid rise) - evoo, sugar and salt- I add the salt to the flour and stir it in.... I mix the yeast with warm (107/110F) water, and add the sugar for it to feast on- after 8-10mins its foaming, I add it to the flour/salt mixture... and add the evoo.. the dough comes out 'ok' , but def no way as good as some of the local pizza places who sell me dough... and forget about trying to get the recipe … they ain't giving it up

I also tried using honey instead of sugar- same results..

i'm using a 6quart kitchen aide mixer... so i'm using the rite ingredients, but the results are poor... any suggestions???

CannaRed · Aug 27, 2019

yahooman said:
id like to build my own back yard pizza oven,has anyone done this?

I worked at a house where a lady spent over $9000 on a indoor stone pizza oven. Hell of a price tag for an oven that can only bake flat items.

When we were finishing the job, she told all the workers she was going to invite us all back for a pizza party.

About 2 1/2 years later, I saw her at the grocery store buying a premade pizza. She said she tried for three months to cook a pizza but burnt every single pie.

Said she hadn't even tried again for over two years!

It must be nice to have truly disposable income.

TychoMonolyth · Aug 27, 2019

zachrockbadenof said:
i'm almost giving up making my own dough- I have tried everything I can think of - i'm using caputo double 00 flour , yeast (not rapid rise) - evoo, sugar and salt- I add the salt to the flour and stir it in.... I mix the yeast with warm (107/110F) water, and add the sugar for it to feast on- after 8-10mins its foaming, I add it to the flour/salt mixture... and add the evoo.. the dough comes out 'ok' , but def no way as good as some of the local pizza places who sell me dough... and forget about trying to get the recipe … they ain't giving it up

I also tried using honey instead of sugar- same results..

i'm using a 6quart kitchen aide mixer... so i'm using the rite ingredients, but the results are poor... any suggestions???

You need the oven.
You can buy countertop models.

buzzmobile · Aug 27, 2019

zachrockbadenof said:
i'm using a 6quart kitchen aide mixer... so i'm using the rite ingredients, but the results are poor... any suggestions???

Try a recipe that uses a cold rise in the refrigerator. Here's one:
https://feelingfoodish.com/the-best-new-york-style-pizza-dough/

The recipe makes enough for 4 pizzas. It also freezes well.

Breadwizard · Aug 27, 2019

+1 for a cold rise in the fridge. Minimum of 24 hours in the fridge does wonders.

https://www.fornobravo.com/pizzaquest/ny-style-pizza-dough/

PIZZA...

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