The Gear Forum Home Pizza Thread

[jellodog]

Oooh that looks nice @la szum.

Well it's good to know that we are all in agreement concerning Tipo 00 flour!

 

[la szum]

 

[la szum]

 

[la szum]

Step 1 to great Pizza Dough. Making the Starter. Small amounts of 00 Flour and Water,
with barely a pinch of Yeast.

Has to sit out at room temp for a full day, before adding to the full Dough-making process.

It'll fill that tiny tub up as it grows.

 

[Bob Zaod]

Step 1 to great Pizza Dough. Making the Starter. Small amounts of 00 Flour and Water,
with barely a pinch of Yeast.

Has to sit out at room temp for a full day, before adding to the full Dough-making process.

It'll fill that tiny tub up as it grows.

View attachment 7828

You are a much more patient person than I am. I usually speed proof my dough in the fridge for about 6 hrs

 

[la szum]

Man, I tried all the shortcuts, Bob.

No way to replicate the results that a slow ferment of 2 to 3 day proof gives.

To me.

 

[la szum]

Starter with all those wonderful Gluten strands and webbing. Then the finished Pizza Dough,
which I then cut into 3 portions and will ferment in the Fridge for 2 days.

 

[jellodog]

Such a pleasingly round dough ball. I salute thee!

 

[la szum]

Doing everything wrong for about 4 years prior helped.


I'll make a Pie Tuesday and then freeze the other 2 Balls for use later.

 

[EOengineer]

My wife and I regularly grill (charcoal) pizza. While we have done different variations of making our own dough, building up and reducing our own sauces, etc, we generally just buy balled dough from our local grocery store’s bakery now. It’s indiscernible from the dough we make and cuts hours off the process in some cases.

 

[laxu]

Did I mention Caputo 00 flour yet? Wonderful stuff.

Anybody else tried it?

Use it every time.

 

[la szum]

Experimented with a week long ferment in the Fridge. Definitely more yeasty of a flavour,
and led to the crispiest crust. Delicious!

 

[DrewJD82]

This place has amazing pizza but it’s always so rich I need to take breaks between slices

Vodka sauce, shredded mozzarella, brick cheese, burrata, prosciutto and hot honey, it’s called the Tiger King.

They have another one with this whipped ricotta that I would drink like a milkshake if given the chance. Dough is pretty bangin’ with these guys, not sure if they’re a chain or not, it’s called Blue Steel Pizza Co.

 

[la szum]

YUM! Looks like Detroit-style Deep Dish.

 

[la szum]

Cool breakdown of the Detroit-style Deep Dish Pizza and how it was so intimately tied to the Auto Industry.

Oiled those Pans with straight SAE30W!

 

[-BOOGIEMAN-]

 

[Holden Afart]

I was too lazy to make a pizza with the dough I thawed a couple of days ago so I just deep fried it like bread dough.

It got me thinking about trying a fried calzone.

I'll keep you posted!

 

[HotRats]

I was too lazy to make a pizza with the dough I thawed a couple of days ago so I just deep fried it like bread dough.

It got me thinking about trying a fried calzone.

I'll keep you posted!

Pizza Fritta is a classic recipe.

Neapolitan fried pizza: history and tradition of a Neapolitan recipe | visitnaples.eu

Fried pizza is one of the most important jewels of the centuries-old Neapolitan culinary tradition. Naples is known and loved for baked pizza but also for fried pizza.

www.visitnaples.eu

 

[Holden Afart]

Pizza Fritta is a classic recipe.

Neapolitan fried pizza: history and tradition of a Neapolitan recipe | visitnaples.eu

Fried pizza is one of the most important jewels of the centuries-old Neapolitan culinary tradition. Naples is known and loved for baked pizza but also for fried pizza.

www.visitnaples.eu

 

[Holden Afart]

I'm not too proud of this one but it was delicious.

I didn't make it my usual way. I was funk as druck when I made it about 5 this morning so I kind of just slapped all the shit together. Still used a stone at 550. Sumbich was coked in 7 minutes.