/ck/ - Food & Cooking

[Anonymous No.17692242]

how do you make your pizza dough /ck/?

[Anonymous No.17692244]

>>17692242
depends on the type of pizza im making

[Anonymous No.17692252]

With a bread maker.

[Anonymous No.17692253]

>>17692244
Thinks pizza has types

[Anonymous No.17692261]

with love and patience and my secret ingredient ;)

[Anonymous No.17692294]

>>17692242
you didn't make that faggot

[Anonymous No.17692359]

>>17692242
water, yeast, salt, flour.

[Anonymous No.17692367]

i add a tsp of mustard

[Anonymous No.17692376]

>>17692242
I use baker's percentages. You can find pizza dough calculators online. Then it's just a matter of putting the ingredients into my stand mixer and kneading the dough. Portion into balls, put into plastic containers, and ferment for 2-3 days. Then set the cold dough on the counter for 1-2 hours while the oven preheats. Stretch, toss, place on a floured peel, add toppings, and then slide onto a baking stone. Voila.

[Anonymous No.17692378]

buy it from the shop

[Anonymous No.17692383]

i learned from vito iacopelli on yt, but i do close to 80% hydration on mine

[Anonymous No.17692886]

>>17692242
flour, yeet, salt, olive oil
leave to fridge overnight

[Anonymous No.17692890]

>>17692886
and water ofc

[Anonymous No.17692898]

i eyeball it bitch

[Anonymous No.17693191]

>400g flour
>250ml water
>3g dry yeast
>10g salt

Dissolve the yeast in the water (warm) in the kitchenaid bowl and add some sugar. Let it rest 10 minutes or so
Start the kitchenaid and add half the flour one spoon at a time. Run it for like 5 mins, then add the salt and some olive oil, run it for 5 more mins.
Add the remaining flour and raise speed to 3. After 5 more mins take it out and knead it for a bit. Put it back in the bowl and cover it.
After like 30 mins take it out again and knead it a bit. Then back in the bowl again and wait a couple hours.
Wala it makes for 2 pizzas. You can stick it in the fridge in a closed container and it will be just as good the following day

[Anonymous No.17693528]

>>17692242
what do you mean? like what style of crust or what is you recipe and steps that going making the dough.
I mix, knead for 10 min then let rise for one hour, chop it into 3 balls and let them sit 15min to loosen up
The stretch them out by hand
add sauce and toppings
bake at 450f for around 10-15min on a pizza stone

[Anonymous No.17693549]

>>17693528
picrel was baked at 550f and the top cooked faster then the dough
blazing hot ovens are needed to make good pizzas is a meme unless you have paper thin crust

[Anonymous No.17693558]

>>17692242
warm water, yeast, sugar (to activate yeast. YES I KNOW THIS IS DEBATEABLE), the after its activated I add flour, salt, and olive oil. Mix and then let it sit from anywhere from 5 min to 48 hours.

[Anonymous No.17693569]

>>17692886
So flour then you throw salt and olive on your fridge over night?

[Anonymous No.17693579]

>Flour, Water, Yeast, Salt, Olive Oil
Usually start with the water and the oil, add flour until I like the consistency,add salt and throw it in the fridge.
Simpel as

[Anonymous No.17693604]

>>17693191
that sounds like a really dry dough and 400g of flour only making 2 pizzas seem like they'd either be gaint or your dough is coming out really dense.
my dough is around 80% hydration and i have no problem with it sticking to the counter or peel, yours is like 62%

[Anonymous No.17694113]

>>17692242
i don't use bread flour because i'm trying to make pizza not bread.
hope that helps

[Anonymous No.17694192]

>>17693604
It's not, it's actually very airy inside. I said 2 pizza but I usually make a single big baking tray one with that quantity

[Anonymous No.17694207]

>>17693604
Anything over 50% hydration is wet enough to make an editable dough.

[Anonymous No.17694241]

>>17693191
>>3g dry yeast
what's with recipes that suggest wildly differences in dried yeast quantity?

Neapolitan pizza base recipes:
Jamie Oliver: 7g yeast for 1kg flour
mypizzacorner.com: "around 0.2g to 0.5g" for 640g of flour
thepizzaheaven.com: 0.28g yeast for 1kg flour

[Anonymous No.17694261]

>>17692376
that sounds gay
I pour some water into a bowl, add a pinch of sugar, dry yeast to cover surface, eye ball flour and splash some olive oil, then knead by hand until the texture is smooth, turn on oven to 220, leave it while I cut toppings, when done, check temp if its heated in it goes.
Tried cold proofing, different hydration levels, nothing beats the satisfaction of eye balling ratios.

[Anonymous No.17694269]

>>17693604
wouldn't a lower hydration dough make a more crisp pizza in a home oven?

[Anonymous No.17694283]

>>17692242
i like jim lahey's recipe. it was a hit at a family pizza night with like 20 people and 8 different baking sheet pizzas

[Anonymous No.17694395]

>>17694241
Truth: more yeast just means quicker rise once you get the requisite amount necessary for bread. Sourdough takes longer to rise because it's a mixture of naturally occurring wild yeast and lacto bacteria. Slower rise or longer rise generally means more complex flavor, but let it rise too long and all the sugars will be eaten by the yeast and it will either be too sour or you will end up with overproofed bread.

[Anonymous No.17694401]

>>17694207
i can't knead anything under 60% it gets weird and won't even stick to itself.
i hand knead which seems to come out less tacky the dough in a bread machine or stand mixer

[Anonymous No.17694428]

>>17694269
it's counterintuitive but the wetter the dough the crisper the bread.
Breads like sour dough and French baguette are often over 85% hydration whereas soft white bread is around 60%

[Anonymous No.17694432]

>>17694283
I personally use Marcus Halberstram's recipe
Simple, rustic, and bursting with flavor

[Anonymous No.17694447]

>>17694395
thanks m80

[Anonymous No.17694469]

>>17694401
>it gets weird and won't even stick to itself.
I can't imagine what this would entail.

[Anonymous No.17694473]

>>17694432
link?

[Anonymous No.17694497]

>>17694469
if it won't stick to itself it can't be balled or shaped

[Anonymous No.17694718]

>>17692898
>i eyeball it bitch

[Anonymous No.17694734]

Starter + flour and oil to make 65% hydration or so.

[Anonymous No.17694779]

>>17692242
Just find any normal pizza dough recipe online, add a bit less yeast then it asks and then after kneading it toss into a air tight container or a large ziplock, let sit in the fridge overnight.

Always works for me, I always forget the right ratio or flour, water. So I just look online.

[Anonymous No.17695038]

>>17694497
I get that it would be a problem, I mean I can't picture how it's possible unless there's piles of unhydrated flour still around. Like I make tortillas at ~35% hydration.

[Anonymous No.17695247]

65% hydration if doing a 'oit 'za

[Anonymous No.17695352]

>>17695247
it makes sense there because you want it a little bready

[Anonymous No.17695501]

>>17692383
>vito iacopelli
thanks his method worked great

[Anonymous No.17695648]

>>17692242
Get some 00 flour, do two rises
Having a stand mixer or breadmaker is big, its a huge pain to knead pizza dough enough with just your hands

[Anonymous No.17695832]

Why do I never see /ck/ making whole wheat pizza or stuffed crust pizza?

[Anonymous No.17695846]

>>17695832
and why does no one use pork?

[Anonymous No.17695884]

>>17692242
I gotta admit, I gave up on trying to make "Proper" pizza dough awhile ago and have just defaulted to ghetto dough now to just make it quick and easy.

4 cups of flour, 4 teaspoons yeast, 1 tablespoon of salt, 2 tablespoons sugar, 1 tablespoon of Rosemary, and 4 tablespoons of olive oil, all mixed together with 1 1/2 to 2 cups of water.
Let it sit for 24 hours in the fridge, press it out onto a super huge oiled baking pan with 1 1/2 inch sides.

Its dryer than all the recipes call for as everything says to, but I don't have to fight it to press it out, and still works reasonably well, the Square pan edge to edge means I don't have to worry about my Pizza looking like some birth defective Oblong instead of a circle, and I have enough to last me for 1- 2 weeks of pizza (Not every meal) of quick and easy microwave junkfood.
Plus, since its a square pan instead of a circular holes in the bottom pan, I don't have to worry about grease leaking onto the bottom of my oven (And the square shape kind of fries the edges, which is good).

[Anonymous No.17695930]

>>17695884
>4 cups of flour, 4 teaspoons yeast
i use half that amount of yeast and my dough rises in 1 hour and 3 hours if i put it in the fridge

[Anonymous No.17696003]

My baker's percentage:
30% of dough as Poolish
Rest of the dough:
70% hydration (with the Poolish added obviously)
0.002-3% yeast
3% Olive oil
3.5% sugar/honey

Knead well and ferment at room temp for 1 hour, knead again, then do a cold ferment for as long as you like (preferably before the dough goes bad)

I don't divide it at this stage so I can adjust the serving sizes better, works for me, never saw a downside to this.

[Anonymous No.17696014]

>>17696003
Also only add the oil after kneading the flour, makes for a slightly better gluten structure (and an easier time mixing ingredients if you're doing this by hand) which lets the dough puff up nicer

[Anonymous No.17696065]

>>17695930
I let it rise overnight since i read that gives it better flavor.

[Anonymous No.17696133]

>>17696065
yea i get that but what i'm saying is if i put that much yeast in the dough and let it rise 24 hours it would be huge! like the entire refrigerator

[Anonymous No.17696302]

>>17696133
I don't know, it never seems too big for my bowl.

[Anonymous No.17696413]

>>17696133
No anon since yeast activity greatly slows in a fridge it won't rise all that much
Also just put less yeast maybe?
Lastly if it does rise too much you can just punch it down re-knead it and then put it back in the fridge, it'll get even better

[Anonymous No.17696453]

>>17692242
I just eyeball the ingredients and keep adding water or flour til it feels right, then keep it in the fridge for 1-10 days till I'm ready to use it. Whatever doesn't get used for the za gets baked into little snacking breads.

[Anonymous No.17696469]

>>17696413
it seems i can only punch down 1 or 2 times and then it will never rise again.

[Anonymous No.17696567]

>>17695832
Eat stuffed cheese crust once and lord its too much 4 my belly

[Anonymous No.17696783]

>>17692378
What if American Psycho was about Bateman getting mocked about his surname and everyone calls him Mastur Bate Man. "Oh, where did Patrick go?" "He just went for a cranky wanky".

[Anonymous No.17696862]

>>17696469
feed them extra 1/2 to equal size new dough and they are alive again.

[Anonymous No.17696874]

>>17696862
but what do i feed it

[Anonymous No.17696910]

>>17696874
new flour, water and salt.

[Anonymous No.17696921]

>>17694261
nothing beats the satisfaction of me vigorously fucking your skull

[Anonymous No.17698475]

>>17696921
that doesn't even feel good

[Anonymous No.17698736]

>>17695832
>Why do I never see /ck/ making whole wheat pizza or stuffed crust pizza?
because whole wheat sucks
I like stuffed crust but it's just not worth making at home since there is a whole other pizza worth of cheese in the crust

[Anonymous No.17698742]

>>17695846
/ck/ uses pork all the time

[Anonymous No.17699021]

making some pizzas now, cheese is shredded and sauce is ready now i'm starting on the dough (quick dough 1h 30m total)
3 1/2 c flour
1 1/2 c water
2 1/4 tsp dry yeast
1 tsp salt
1/2 tsp brown sugar
2 Tbsp olive oil

[Anonymous No.17699042]

>>17695832
>whole wheat pizza

[Anonymous No.17699093]

>>17692242
how do I get a easy to knead dough? I always get a hard dough that is hard to stretch. Should I knead it less?

[Anonymous No.17699108]

>>17699093
are you hand kneading? if it's dense you could try adding a little more water but that will make it stickier, if it's not stretching out just let it rest 5-15min so the gluten relaxes

[Anonymous No.17699111]

>>17696469
That's ok, it should rise like normal at room temp if that happens just give it extra time
Although it does get convoluted like it's worth it imo

[Anonymous No.17699122]

>>17699108
>are you hand kneading?
yes if I let it stand it only get harder to knead.

[Anonymous No.17699140]

>>17699122
>harder to knead.
do you mean too sticky or it's like trying to knead clay?

[Anonymous No.17699466]

>>17699140
like clay

[Anonymous No.17699498]

>>17699466
start with more water but be warned it will be stickier.

[Anonymous No.17699558]

>>17699498
just a few pepperonis

[Anonymous No.17699580]

>>17699558
75%/25% mozzarella/cheddar is whats making it look dark but it's not overcooked

[Anonymous No.17699632]

>>17699580

[Anonymous No.17700473]

>>17692886
what %'s ?

[Anonymous No.17700497]

>>17696003
>0.002-3% yeast
>no salt
uwotnow?

[Anonymous No.17700582]

>>17692242
I just use a basic dough recipe, the dough tastes good, but it never gets as airy or as chewy like real pizza dough. It's def better than frozen pizza, but not as good as delivered pizza

[Anonymous No.17700640]

>>17700497
Oh my bad I forgot
2.2% salt +-

[Anonymous No.17700716]

>>17700640
do you ever notice table salt varies widely in saltiness? i have made back to back loaves and the first batch was very salty and the second batch of dough wasn't

[Anonymous No.17700764]

>>17695247
That looks very nice anon
Got some za dough rising right now
pic rel

[Anonymous No.17700849]

>>17700764
you're going to post pics right?

[Anonymous No.17700947]

>>17700849
Nothing exciting right now, got another 1.5hrs till baking.
Second ever homemade pizza, last time even with my oven at 550, my dough didn't cook through for a standard pizza.
Think I need to go pick up a stone or steel in the meantime.

[Anonymous No.17701032]

>>17700947
i'll set my timer for you.
yea back down the heat or your toppings will just scorch and the dough will be mush.
I use 450f but mine are thinner you might need 425f or you could slightly precook just the dough then add toppings.
Also you should preheat your oven longer then it takes for the light to turn off, if it takes 10min to preheat go 15 to 20min

[Anonymous No.17701246]

>>17692242
>knead whatever oil i have at hand into flour until it gets kinda crumbly
>add enough yeast water to form a very dry clump
>dissolve sugar in warm water
>pour warm sugar water into dough
>knead until it gets smooth in texture and stops being sticky
>let it rest in the oven until it doubles in size
>take it out of the oven
>strech into a circular shape
>prebake at 350 until it looks good to go
for toppings i usually go for onions, pepperoni and green pepper

[Anonymous No.17701335]

>>17701246
>knead whatever oil i have at hand into flour until it gets kinda crumbly
is this b8? i never in my life have read something so opposite of how it should be done.

[Anonymous No.17701344]

>>17692253
Are you stupid? Do you think all doughs are created equal and cooking methods are the same? Try cooking a jew york style using the same method as a neapolitan. Fucking stupid ass cunt dick.

[Anonymous No.17701664]

>>17701344
>Do you think all doughs are created equal
according to /ck/ they are
>salt
>yeast
>flour
>water

[Anonymous No.17701686]

>>17701335
for a dough like pizza where its going to sit and rise for an hour or 2 it really doesnt matter the order that you add stuff in.

the technique he uses is how you would make tortillas so maybe hes a spic

[Anonymous No.17701698]

>>17692252
Pussy

[Anonymous No.17701743]

>>17701686
i don't think there would be much gluten development if you add the fats first.
Most people mix everything but the fats then mix it in

[Anonymous No.17701835]

>>17699042
Is that Rush Hour 2 ?

[Anonymous No.17701841]

>>17692242
i dont eat pizza

[Anonymous No.17701855]

>>17692242
When I make a loaf of bread, I'll take some of the dough and use that if I want to make pizza.

[Anonymous No.17701992]

>>17692242
I buy freshly made dough for $1 at a local market

[Anonymous No.17702014]

>>17701992
it always has a certain taste to it i can't identify

[Anonymous No.17702045]

>>17692242
I don't I buy really good pizza from the place around the corner cuz I live in the pizza belt

[Anonymous No.17702080]

>>17702045
>pizza belt?
for the same price you can make a much better pizza at home

[Anonymous No.17702211]

put 80% hydration dough ingredients in a bowl, mix with spoon, let hydrate for 30 or so mins, mix again, cover and punch down as it raises until gluten window develops, throw in fridge overnight.

Unironically easier than using a stand mixer.

[Anonymous No.17702215]

>>17702211
have you ever used a danish dough whisk?
>easy to use, easy to clean, mixes ingredients easily
got a stand mixer and have yet to use it for flour because of this

[Anonymous No.17702236]

>>17701335
it's bread, as long as you knead it for long enough there will be gluten development.

[Anonymous No.17702250]

>>17702215
seems like i would bend it the first time i used it

[Anonymous No.17702252]

>>17695247
shit son looking great

[Anonymous No.17702264]

>>17702080
Nah, you can't really you can not. I do not have a brick stove and the connected Italian dough recipe that they have also the connection to the good hams and pepperoni and cheeses

[Anonymous No.17702267]

>>17702250
surprisingly durable and very cheap
they all look like they are made by the same factory
can get a 2 pack for 7 bucks or so
they look pretty chinsy but has held up well for me so far

[Anonymous No.17702305]

>>17702080
Never heard of the Pizza belt?

[Anonymous No.17702328]

>>17695846
Nigger.... Ham/pepperoni is the two single most common pizza toppings
Both made from pork

[Anonymous No.17703275]

>>17702305
i just never heard anybody in philly call it that

[Anonymous No.17703611]

>>17692242
Push mixing bowl into mixing station
Zero the scale
Drop water
Add salt and sugar
Whisk
Drop oil
Zero scale
Add 330lbs flour
Add yeast
Move bowl to mixing station
Mix

[Anonymous No.17703676]

>>17703611
>Add 330lbs flour
thats'a big'a pizza

[Anonymous No.17703684]

>>17701698
I eat pizza maybe twice a year. I don't fuck around with baking anymore.

[Anonymous No.17703939]

>>17703684
>twice a year
that's sad, i get avoiding junk food but cutting it out almost entirely really doesn't add much of a benefit over eating it once a month and not over indulging when you do.

[Anonymous No.17704251]

I've tried to make pizza dough like ten times and something always go wrong, yet I have no problem making bread and buns.

[Anonymous No.17704254]

>>17703939
>Cutting it out
I don't make pizza, I don't buy pizza. I'm not cutting anything out. Do American's really eat pizza daily??

[Anonymous No.17704365]

>>17704254
i eat a junk food meal once a week on Friday, each Friday of the month is different. so something like this
>Pizza
>Fried chicken and onion rings
>nacho grande or steak fajitas
>bacon wrapped meatloaf
and the rest of the week i eat lean meals like roasted chicken breast, baked potato and green beans or some other vegetables

[Anonymous No.17704378]

>>17704251
>always go wrong
in what way? maybe we can help, my pizzas would always stick to the counter until i put a little fine cornmeal down and now they slide in and out of the oven easily

[Anonymous No.17704578]

if you use a normal pan+oven make sure to prebake your crust with sauce on it for like 3min, then take it out and top it with cheese and etc.

[Anonymous No.17704616]

>>17704578
the bubbly crust looks nice, i love banana peppers on my pizza.
Do you have a dough recipe?

[Anonymous No.17704695]

>>17704616
thanks anon. yeah, banana peppers are underrated as a topping. i usually pair them with precooked hot italian sausage (so it doesn't get greasy) but didn't have any this time.
honestly I go by feel nowadays and am always experimenting. typically I start with 1 cup of warmed water then go from there. ~2 tsp of yeast, ~1 tbsp of olive oil, ~1 tsp of salt. then gradually add bread flour until I get a consistency for whichever style I wanna.

[Anonymous No.17704816]

>>17704695
sounds pretty close to my recipe, i wind up with about 3 to 3 1/2 cups flour. Agreed on precooking greasy meats, if i don't my pizza comes out floating in grease

[Anonymous No.17705452]

>dough

[Anonymous No.17705965]

>>17703676
Thats for a 525 pound batch
It makes 76 large pizzas or 81 medium

[Anonymous No.17705974]

>>17705965
ah having the family over for dinner

[Anonymous No.17706022]

>>17701344
>Do you think all doughs are created equal

Yes you fucking idiot. The only difference is in prepation.

[Anonymous No.17706151]

>>17706022
i also put egg and butter in my French baguette recipe

[Anonymous No.17707355]

>>17705452
ayo rite dough

[Anonymous No.17708646]

>>17704365
Cool story bro...

[Anonymous No.17708929]

>>17705974
no, just my gf

[Anonymous No.17709476]

>>17708646
is that not how most people do it?

[Anonymous No.17709543]

I need a pizza stone or steel or something probably, but how do I make my crust actually good? I've tried before to get crust that's kinda chewy like Pizza Hut or a lot of restaurants will have. Instead I always get this soft, fluffy dough more like the pizza crust is made of breadstick.
Almost every single pizza I see on here has the same kind of crust as I want to avoid. How do I make dough like John's?

[Anonymous No.17709553]

>>17709543
Am I not using enough salt? Lately I've been experimenting a lot and I just eyeball things and mess around but I've never added a lot of salt.

[Anonymous No.17709586]

>>17709543
most people try to avoid that type of crust
what exactly do you want, a leathery bottom skin on a dense dough?
It might just be how you are stretching out the crust, you might be using more dough per pizza then you need resulting in a puffy bread crust, you can stretch pizza dough almost paper thin and still get a hand tossed pizzahut style crust

[Anonymous No.17709592]

>>17692242
I make it good. Its in my fucking blood fottuto coglione

[Anonymous No.17709595]

>>17692886
>he cooks it the following day
>fridge
ngmi coglione

[Anonymous No.17709650]

>>17709595
>t. look guys my pizza isn't burnt and under cooked at the same time, it's supposed to be like that.

[Anonymous No.17709718]

>>17709586
I've had too thin to pizza that was more bread than pizza. I don't see how it would have anything to do with that. Nearly every homemade pizza crust is this oddly specific type of crust you never see at any restaurant

[Anonymous No.17709758]

>>17709718
thin and crispy is a different dough/method
you can stretch regular dough till it's clear and it should give you that leathery skin and chewy dough.
I'd say maybe try bread flour or 00 flour, or just knead the crap out of it. Higher protein flour= more gluten= chewier pizza dough (usually)

[Anonymous No.17709903]

>>17692376
You preheat your oven for 1-2 hours?

[Anonymous No.17709916]

>>17709903
I do that too. It takes a while for the stone to heat up.

[Anonymous No.17709940]

>>17709903
2 hours no but if you're using a stone or pizza steel you should let it preheat for at least 20 minutes after the oven says it's preheated.

[Anonymous No.17709945]

I don't because it's messy and a pain in the ass and I can get a bag of fresh dough from the pizza place two blocks away for a few bucks.

[Anonymous No.17710043]

>>17692242
with cum

[Anonymous No.17710069]

>>17708646
Trying way too hard to fit in.

[Anonymous No.17710160]

>>17692242
By mixing the ingredients, then kneading it then proving it.

[Anonymous No.17710190]

>>17700582
>it never gets as airy
After stretching it into shape let it sit covered (I use a clean kitchen towel) for about 30 minutes. It'll develop the air bubbles in the dough, especially if your dough is sufficiently wet. Prebake for about 6 minutes before putting sauce and toppings. Greatly improves the texture. But like you I still can't get a dough as good as a good pizza joint; much better than frozen though.

[Anonymous No.17710249]

>>17710160
proving it what?

[Anonymous No.17710262]

>>17710190
idk what kinda dough you people make that can be shaped and let sit for 30min and not stick or stretch to infinity when you go to move.
my dough is around 85% hydration so as soon as i shape it i flip it on the peel (large glass cutting board) sauce it, top it and slide it into the oven as fast as possible.

[Anonymous No.17710293]

>>1771026
>idk what kinda dough you people make that can be shaped and let sit for 30min and not stick or stretch to infinity when you go to move
I use a pizza pan similar to this. Works pretty well.

[Anonymous No.17710355]

>>17710293
i know they work well and keep you crust from getting soggy , i still fell like my dough might droop through the holes a little forming little dimple rivets holding the pizza to the tray

[Anonymous No.17710400]

>>17710355
>i still fell like my dough might droop through the holes

That happens. And when I remove the cooked pizza with a spatula those little bits come off and I give them to my dog. He goes crazy for them.

[Anonymous No.17710472]

>>17710249
Proving it worthy for my fat belly

[Anonymous No.17710591]

>>17710400
>I give them to my dog. He goes crazy for them.
based Italian dog

[Anonymous No.17710677]

>>17692242
anally

[Anonymous No.17710975]

>>17701344
I poo in new york

[Anonymous No.17711138]

>>17710975
i loo in poo york

[Anonymous No.17711761]

>>17692244
what type do you normally make?

[Anonymous No.17713527]

>>17710472
don't lie to me, you're a bean pole

[Anonymous No.17713704]

>>17695832
because whole wheat pizza sucks

[Anonymous No.17713924]

>>17693579
>throw it in the fridge
Why? Cold slows down the molecules and the enzymatic activity.

What's the rational behind the dough rest in the fridge rather then in a relatively warm place?

[Anonymous No.17713929]

>>17713924
Because like you said, it slows things down. The yeast makes a more complex flavor when it acts slow.

[Anonymous No.17713932]

>>17713924
behind letting the dough rest in the fridge*

[Anonymous No.17713939]

>>17713929
Thanks. I'll give it a try.

[Anonymous No.17714083]

>>17713939
i have never had any luck with it in the fridge, it tasted exactly the same and was harder to work with and didn't rise as much

[Anonymous No.17714551]

>>17702328
more like a combination of beef, chicken and pork

[Anonymous No.17714576]

>>17714551
>chicken
wtf kind of pepperonis are you buying

[Anonymous No.17714584]

67% hyration, 0.14% fresh yeast, 3% salt
8h room temp, plus another 24-48h at 6°

[Anonymous No.17714620]

make ze poolish

[Anonymous No.17714675]

>>17714620
poolish and biga are a meme imo
preferments do jack shit if you're not making bread, it's just more work

[Anonymous No.17714712]

>>17714675
what about autolyse?

[Anonymous No.17714729]

>>17714712
I think it makes zero difference with proper fine high protein pizza flour

[Anonymous No.17714762]

>>17714729
do you mean 00 flour? i just use king arthur all purpose and it seems to stretch out paper thin just fine

[Anonymous No.17714766]

>>17709543
>"00 flour is made from durum wheat, while all-purpose flour is not. This means that all-purpose flour creates stretchier gluten strands and will tend towards producing a chewy pizza base, rather than a crispy one."

[Anonymous No.17715699]

>>17692252
they make notoriously sticky dough

[Anonymous No.17717170]

>>17692367
really? i can't imagine what that would taste like

[Anonymous No.17717205]

>>17714712
i think this is critical for good dough
but often, with a technique of slowly adding flour, you kinda do this anyway, just by taking a slow time to finish

>>17709543
? maybe knead the fuck out of your dough and get your oven hot as humanly possible and cook a bit too long

>>17700582
that dough looks like crackers, compare some recipes, prep your yeast in warm water with some sugar, fuck it add extra yeast to boot, and dont knead, never roll the pie flat, rise your dough in separate balls and protect the crust edge when stretching

>>17701344
omg they let little girls post here?

[Anonymous No.17718757]

>>17717205
i don't typically add flour, if i keep the dough moving while kneading it can keep it from sticking, it not easy on high hydration dough but i have gotten pretty good at it.

[Anonymous No.17720736]

bump

[Anonymous No.17720801]

>>17718757
neapoltan dough technique starts in a bowl before going into kneading like this

add all you water (more or less)
add your salt
start to add some flour till slightly batter consistency
then do yeast
then slowly add flour till you get the consistency and moisture you want knead and start kneading

that works ok for me but fuck it i put most my flour and then most my water in a bowl, get everything moist, let sit for 20 minutes minimum, then do my yeast, then come in with remaining flour

no kneading

works like a charm
will post todays pie later

[Anonymous No.17721596]

>>17720801
i add all my water and yeast and let it bloom then all the flour then mix then add the salt and a tbsp of olive oil (basically trying to keep the salt off the yeast and the fats out until the gluten forms.
I'm not really making neapolitan dough though

[Anonymous No.17722329]

>>17721596
prett crackery looking crust
do you like it that way?

[Anonymous No.17722339]

1.5 cup flour
0.5 cup water
0.5 packet active dry yeast
2 tbsp sugar
1 tbsp salt
2 tbsp olive oil

Its literally bring together for 5 minutes, let it set somewhere warm until double in size, then deflate, shape and bake. Its good for a 9x9 inch personal pan pizza.

[Anonymous No.17722373]

>>17722339
too salty, needs less sugar and no oil but sure ok

weirdest looking pie ive seen in a while but i appreciate a good pan pie

[Anonymous No.17722384]

>>17722373
Expand your knowledge pleb, thats a classic grandma pie on the east coast.

[Anonymous No.17722434]

Don't mind the extra puffy edges. I wanted to make it that way for a change, so I didn't stretch it to its fullest.

Anyways:

Make poolish 12 hours before making pizza.

• 100g flour
• 100ml warm water
• half a teaspoon of dry yeast
• teaspoon of sugar (not required, but eh... Some people put it, some don't... It's your choice, really ;))

* Mix everything together for about a minute or so. It should form a sticky paste. If it is too dry, add a little more water. If the dough is way too watery, add a little bit more flour. Everything will depend on the flour you are using so you will have to modify your poolish. In any case, a firm, consistent sticky paste is what you are looking for.
* Cover and let it rest on a room temperature. It will be a slow rise, so don't worry.

After the 12 hours period had passed, add:

• 10ml salted water
• 60g of flour

* Mix everything together with the poolish. The dough will be very sticky but try to resist adding more flour. Knead for 2-3 minutes. You will not be able to make a perfect dough ball just yet, so leave it covered for 15-20min after your first knead.
* Lighty oil or wet your hands and start kneading again after the dough has rested for 15 minutes. It should be much easier now because the gluten has started to develop. Knead it as you would knead any wet dough. If you do not know what I mean by this, go check any video on kneading pizza dough and you will see. Nothing hard to learn.
* After kneading for a few minutes, let it rest for an hour.
* Knead the dough two more times, leaving it to rest for 30 minutes between kneads.

After this, roll the dough in a circular shape with your fingers, and try not to ruin the edges because they are filled with air. You want that air.

[Anonymous No.17722457]

>>17722384
dough doesnt need oil
thats a fuck ton of salt for one pie
2 tb sugar? i only use sugar to give the yeast a kick in the ass cuz i want puffy crust
you can use a lot less yeast, but really it doesnt matter does it
looks like a decent pan or skillet pie tho yeah

[Anonymous No.17722559]

>>17722434
Oh yeah, forgot the "slice shot".

It was pretty decent.

[Anonymous No.17722597]

My most recent creation. Just started making 'za so i still suck at it. Used way too much flour to get this motherfucker into the oven, and it was powdery as fuck when I ate it. Also I can't make a circle for shit. Was still good though, eager to improve.

[Anonymous No.17722610]

I got a question anons. Whenever I use onions for toppings, the pizza always got this liquid layer on top and makes the bottom damn soggy. How can I solve this folk? Prebake the pizza?

[Anonymous No.17722613]

>>17709553
Make a pre-dough if you want to add a lot of oil/butter/fat or salt. It stabilizes the final dough. To an extent, of course, so I don't know if it would survive 10% of salt

[Anonymous No.17722624]

>>17722597
thats a pretty fucking great looking pie for a newb so im obliged to say FUCK YOU
push it around on your grill there to shed the excess flour

[Anonymous No.17723336]

>>17722610
Wait, it's the onions doing that? I usually have to dab up some water in the middle of the pizza but I figured it was mostly the cheese.

[Anonymous No.17723524]

>>17722329
it's not, the outer ring is puffy/chewy but everything else is thin and leathery with a crisp skin. Not exactly a great description but everyone loves including my friends grandpa which owned a pizzeria in NY and a bar (he got sucker punched at my friends keg party when the entire neighborhood showed up, he didn't even blink )

[Anonymous No.17723539]

>>17722373
>and no oil
i agreed with you till that, we're not making a baguette here

[Anonymous No.17723543]

>>17722339
odd but looks surprisingly edible

[Anonymous No.17723572]

>>17722559
>>17722434
bruh you forgot the cheese
nothing wrong with puffy crust tho

[Anonymous No.17723587]

>>17722597
a trick i learned was to let the dough ball sit on your fist to stretch out the center then kinda lightly pinch the dough with your index finger down and roll out.
It hard to explain

[Anonymous No.17723602]

>>17722610
stop using onions for toppings might help.
sound like you're cooking at a low temp so try maxing out you oven (this might require you to semi precook the dough and pull it out then top it and reinsert)

[Anonymous No.17723619]

In the food processor. Makes good dough in 3 minutes.

[Anonymous No.17723688]

>>17722597
Here, this video helped me a lot with getting perfect circles.

[Anonymous No.17723747]

>>17723688
solid but seems like a lot of extra flour

[Anonymous No.17724145]

>>17723572
Yeah, classic pizza marinara with some fresh herbs on top. I usually put cheese tho.

Pic was only for showing the puffiness of the crust which is the result of the recipe I provided.

[Anonymous No.17724547]

>>17692242
Around 70p. No knead overnight

[Anonymous No.17725085]

>>17724547
>Around 70p
what does this mean?

[Anonymous No.17725867]

Hows my pie?

[Anonymous No.17726082]

>>17725867
edible/10

[Anonymous No.17726270]

>>17726082
It was goooooood

[Anonymous No.17726322]

I use pizza flour, salt, water and bit of sugar, have to try the poolish one day...
I use a large pan and cook the bottom, then use the grill in the oven, the method works.

[Anonymous No.17726848]

>>17692253
I use a different dough if I'm making pan pizza or standard pizza.
I put oil in my pan pizza dough to make it softer. I don't put any oil in my standard pizza dough.

[Anonymous No.17726854]

>>17700764
Anyone acting like a single person in Detroit knows what semolina is, is kidding themselves.

[Anonymous No.17726863]

>>17692242
I think I wanna try making a pizza in my smoker. Just pepperoni for toppings (maybe tomatoe chunks would be good with the smoker though...)
Any recommendations /ck/? I'm debating what type of wood to use. Maybe this Jack Daniels barrel Oak I have? Can't decide if I should go with a lighter or darker wood.

[Anonymous No.17726868]

>>17709543
More salt, more water.
Bread dough is typically drier than what you'd want for pizza dough, so if you have a bready crust its down to not having enough water in your dough.

[Anonymous No.17726874]

>>17725867
what sort of cheese did you use? Did some of the mozzarella just not brown during cooking? I'm seeing some white spots. I would definitely eat that though anon. looks good to me.

[Anonymous No.17726894]

>>17692242
I have my friend send me gallons of NY tap water to make authentic pizza. Everything else is superfluous if your dough is inferior from the start.

[Anonymous No.17727003]

>>17726874
all mozz
think the temp needs to be a smidge higher
maybe add something to get a shade darker crust

[Anonymous No.17727134]

is it cheating to add the cheese half way thru the bake?

[Anonymous No.17727164]

>>17727134
there si no cheating really, but why would you?
you dont really need to 'cook the sauce'
but ok if you want to treat the bread n cheese differently

[Anonymous No.17727208]

>>17727003
Do you have a pizza stone? That MIGHT help with some of the uneven cooking. Was the bottom of the one side less done than the other? Not being a dickhead I'm just trying to see if there's anything I can suggest. Did you brush anything on the crust like butter or oil?

[Anonymous No.17727220]

>>17727208
naw, any uneveness prolly come from sliding it onto the stone (a nice ceramic one) pushing ingredients around a touch
the cooking isnt really uneven - i watch it and rotate it

the uneven-ness really comes from how wet the dough was, so once it goes onto the board to get floured and stretched into shape, how it falls determines a lot of the shape - which i dont mind. maybe next time some oil on the crust, or sugar maybe in the dough for color
dough is too wet to use steam
great taste - not perfect - but really good

[Anonymous No.17727239]

>>17727220
Oh shit, was that last bit about me wanting to try smoking a pizza? That would make sense if you were. I didn't think about that.
Anyways, I think you did alright and it wouldn't upset me if you invited me to a party and served me that at all.

[Anonymous No.17727352]

>>17727239
thanks for the kind words
but no - a lot of bread makers and pizza makers advise to put a source or water/steam in the oven to get good color/crispness to the dough when cooking - its a very good oven trick, unless youre starting with a rather wet dough, which i was doing

[Anonymous No.17727636]

>>17692886
This but I leave it in the fridge for a minimum of 3 days up to a week and use an obscene amount of water

[Anonymous No.17727679]

>>17722610
Either pre cook the onions or add them raw at the end grvhx

[Anonymous No.17728452]

250g 450 flour
2 big spoons of salt
2 big spoons of sugar
a handful of oregano
pack of cheapest dry yeast
5 ounces of fresh milk

work it for 30 minutes
let it rest for 6 hours

[Anonymous No.17728541]

garlic, hard cheese, organo, olive oil, salt and thyme get blended to fine paste, about a tablespoon, and mixed with 500g of bread flour. 300g of water, yeast and a bit more olive oil. let it rise in the fridge overnight or out the fridge for 3+ hours before shaping and cooking.

[Anonymous No.17728666]

>>17728452
i don't even know what to make of this post

[Anonymous No.17728746]

Why not just get an Ooni if you're that invested? Pre-heating the oven for hours with pizza stones to just cook a pizza at that point you might just order.

[Anonymous No.17729284]

750 grams Type 00 flour
500 ml warm water,
3 grams of pizza yeast
10-20 grams of salt(how much u prefer)
10 grams of sugar
Done

[Anonymous No.17729716]

>>17725085
Seventy percent

[Anonymous No.17730003]

>>17729716
is that supposed to look better? because it doesn't

[Anonymous No.17730013]

>>17706022
You don’t use oil in traditional Neapolitan pizza, but you do in New York pizza. Fucking retard

[Anonymous No.17730043]

>>17730013
STOP YELLING AT ME!!!

[Anonymous No.17731027]

>>17730013
you can if you want to

[Anonymous No.17731141]

>>17692261
diastatic malt powder?

[Anonymous No.17731156]

>>17692367
>>17717170
based. mustard on pizza is patrician. it sounds weird but it's so good. does it keep its flavor when put in the crust and just add a mustardy flavor or does it change a lot?

[Anonymous No.17731164]

>>17731141
i just found about that, what are the effects? is it worth it? clue me in?

[Anonymous No.17731225]

>>17702215
I have one of these. the dough comes together so fast. saves me a lot of time spent kneading and washing off sticky hands.

[Anonymous No.17731249]

>>17710293
>>17710355
I use one of these but I form the crust onto parchment (with a little corn meal), so I can transfer it more easily onto the preheated pan. have you tried with parchment before? I'm too stupid and clumsy to figure out how to preheat the pan and get the pizza on there without it.

[Anonymous No.17731308]

>>17731164
I love it. I use it in most things I bake now, but I haven't tried it with pizza dough yet. it's like steroids for yeast, it helps the yeast to turn starch into sugar more quickly iirc. dough ferments faster, rises better, gets a browner crust, and it lends an extra flavor and aroma. the flavor and smell are vaguely like a nice soft pretzel to me. I highly recommend trying it.

[Anonymous No.17731431]

Does anyone have a good olive guy or place? It's really hard for find whole olives or salt cured ones. I really like olives.

[Anonymous No.17731838]

>>17731308
sold

[Anonymous No.17731946]

>>17731308
hot damn

[Anonymous No.17733127]

>>17692242
I use pizza dough calculator site. I think I use standard values and then proceed to knead for like 15 mins and then ferment 24 hours 15 ish celsius

[Anonymous No.17733131]

>>17692242
I use wolfgang pucks recipe
Guy is a fag, but his dough is good

[Anonymous No.17734511]

>>17733131
seems pretty basic

[Anonymous No.17734971]

first ever attempt at a pizza

[Anonymous No.17735225]

>>17734971
i'm so confused

[Anonymous No.17735273]

>>17735225
why's that?

[Anonymous No.17735393]

>>17735273
because this is a pizza thread

[Anonymous No.17735398]

>>17735393
Not him but pan pizza is a thing.

[Anonymous No.17735414]

>>17735398
and that ain't

[Anonymous No.17735960]

Has anyone ever made a traditional pasta sauce like amatriciana and used it on a pizza? Kind of want to try it just for shits and gigs, but I think it'd be good

[Anonymous No.17737013]

>>17735960
i haven't tried that but i make beef kielbasa sausage in tomato sauce with sauteed onions, bell peppers and carrots. When the sausage is gone i use a stick blender to puree everything left and use that as pizza sauce the next day.
It's insanely flavorful

[Anonymous No.17737233]

>>17734971
if youre gonna do a pan pie, go more detroit, yellow cheese and a ton of it

[Anonymous No.17737599]

380g flour
5g yeast
240g water
5g olive oil
6g salt
10g sugar
eyeball garlic powder + italian seasoning

Pretty sure I stole this recipe from somewhere but it's served me good.

Any improvements? I also do a Garlic butter brushing on the crust but I feel like I could do better

[Anonymous No.17738009]

>>17728666
try it Satan, its the most flavorful pizza dough you will ever taste.
for the toppings
two drips of tomato sauce
handful of Oregano
handful of cheese
5 slices of Mozzarella
more Oregano

[Anonymous No.17738489]

>>17728452 >>17738009
>2 big spoons of salt
way to much for only 250g of flour plus it will kill the yeast
>5 ounces of fresh milk
is that the only liquid? because that is dry AF
>work it for 30min
dafuq? i hand knead and 8 to 12 minutes is plenty, after 15 nothing is going to change

[Anonymous No.17738506]

>>17737013
This strongly reminds me of something I get at a Polish deli near my house, they call it Letcho and it's super good

[Anonymous No.17738527]

>>17692242
I like coating mine with a little bit of olive oil while proofing so they're easier to cram.

[Anonymous No.17738542]

Maybe

[Anonymous No.17738662]

>>17738489
It's 60% hydration, isn't it?

[Anonymous No.17738807]

>>17738662
58% but with those ratios it seems like a really dense white bread that didn't rise correctly

[Anonymous No.17738825]

>>17738506
that does really close and it is super good.
I fry the sausage first and cut them longways(halfmoon) and saute all the vegetables before simmering in the sauce then scoop it onto a sub roll.

[Anonymous No.17738863]

>>17738489
works perfectly for me, and usually add some more flour during the process.
>Dry and salty
yes, rolled out as thin as possible and it tastes like from an Italian restaurant.

[Anonymous No.17739220]

>>17738863
ah i didn't know you were going for a thin crust, i don't have enough flour to experment right now but next month i'll give it a try

[Anonymous No.17739369]

>>17738863
by "big spoonfuls do you mean aprox 1 Tbsp or 1 tsp"? because now i'm getting itchy for some pizza but only have a few cups of flours and don't want to rekt myself

[Anonymous No.17739400]

>>17739369
2 spoons are about 8g of salt and pepper
oven as hot as possible. If it does 300, 300 is perfect

[Anonymous No.17739660]

>>17739400
OK, my oven does 288c (550f). Just a question are you using 00 flour? i'm using king Arthur AP flour which is abut 11% gluten and a different type of flour so my results could be wildly different.

[Anonymous No.17740209]

bump

[Anonymous No.17740569]

>>17740209
dont care for the toppings but that crust us pURE SEX

teach us oh wise one