/ck/ - Food & Cooking

>>19013461
best I've seen so far
https://www.youtube.com/watch?v=vKppwbiqNK4

>>19013461
Flour water yeast. Mix it in a bowl and then throw it in the garbage. It's mcchicken time

>>19013461
I use this one for the dough, but ignore their advice for how to actually make the pie. Check my thread for the results.

https://www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe

>>19013012

>>19013473
you're doing it wrong. the crust is supposed to be airy and fluffy

>>19013509
The whole crust has a nice fluffiness to it. It's a pan pizza, after all.

>>19013461
https://www.youtube.com/watch?v=NWl_Nq7OTUI

>>19013466
If you want as close to NY style, Charlie Anderson's video series is great. (the link in the post I'm replying too)
If you want a quick and easy pizza that's as good but different then trying the Adam (Cutting Board Cuck) Ragusea's NY style pizza. He does a good job making it easy.
https://www.youtube.com/watch?v=SDpCzJw2xm4

>not one person has mentioned dough hydration percentage - the most important factor in any dough recipe.

Use high hydration doughs of between 68% and 75%. Above 70% doesn’t require kneading btw.

>>19013526
Don't waste your time trying Ragusea's recipe OP. The fact such a hack was recommended I'd disregard everything this poster said.

>>19013569
If the pizza wasn't any good you could talk about, but you can't because it's a completely acceptable pizza.

>>19013567
Why would anyone mention it?
It doesnt fucking matter and is wholly irrelevant, nobody puts their hydration percentage in their recipes and the preparation of said dough matches whatever hydration it happens to be.

>>19013461
62% water
3% salt
540g of flour and .1g of idy is generally what I use for a 36h rt dough.
Makes four 250g balls for 12in pizzas.

>>19013569

>>19013853
Actually it's 606g flour.

>>19013853
>>19013868
I should add this works if your oven can get to 850f+ for it's deck temp, I've never tried it in a home oven.

>>19013461

it takes time, there a lot of understand
the main keys are taking some time to add the water and flour together - or doing some type of autolysis (ie wating for the flour to sorta break itself down for about 20 minutes min)
the next is how much yeast - you dont really need a lot especially for a two day ferment
but you can use more to get a big poof fast, but what you gain in speed you loose in flavor development over time
next, you want a wetter dough, add flur just unitl the dough stops sticking to everything. the moisture keeps the crust interior soft.
get your oven as hot as possible and use the broiler for part of the cooking so you can get spots and a thin crisp exterior to the crust.
most important is shaping individual balls and let them rise by themselves so you only minor manipulatr them when forming pies
you let them rise individually and when they're puffed and ready you dont touch the crown of the pie to leave it maximum fluffy - you press the middle and stretch by letting them hang of your fist

super functional recipe:

maybe 4 cups flour
1/2 teaspoon salt or so
less than 1 teaspoon yeast
about 1 and 1/3 cup water

the rest is you you do it

add the i cup water, add the salt and mix
slowly add flour
get it a bit like a batter, add the yeast
keep adding flour take your time
add th eflour and misc water to get about 4 cups and the water til you have a moist dough ball mixed and its not sticky
rest it a biit, knead and rest, til its coming together if not silky dough - time will get it there.
rest til grows. split into balls. let the balls rest til ready

if you dont use them the yeast will exhuast their immediate food supplies and the dough flattens - just punch knead and reform.

>>19013526
this guy is generally ok
you dont need oil, or as much sugar
i think his process is pretty uninformed
but he was the first guy to let talk about really wet dough, which i appreciated, in my experience
oil isnt necessary
his window paning the dough is a good marker of when the dough comes together

>>19013467
I like to make pizza dough with honey to get the yeast going. Your honey warm water and yeast get that all frothy then mix it with the flour you want a bit of olive oil in there maybe some butter you could put some Rosemary in it that's optional. And you want to need the dough and get a good stretchy and let it rise then punch it down once Let It Rise Again then put it into the shape of the pizza you want I like to make a rectangular Pizza in a rectangular dish and then take the pizza dough and cram it up your ass.

That's not a lot of recipes

>>19015836
It's wheat, water, yeast, salt and grease. Get proper ones. 5 parts bio wheat from a mechanical mill (wind, water, donkey), 3.5 parts mineral water, fresh yeast or unpasteurized beer, sea salt and 0.5 parts olive oil, fresh butter or lard.

A sourdough starter is 50/50 wheat and water. Everything else is down to weather conditions and time of year. A wetter dough gives a more airy crust but is more difficult to work with - you really do have to build up some tension in your dough before you can bake it. That's it really.

>>19013461
when i want whole wheat pizza dough, i just act like i'm making a loaf of whole wheat bread but then leave the bucket in the fridge at least a day after the usual autolyse (6+ hours) and mixing in yeast