Food and Recipe's
- Thread starter Beers
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I'm making home made pizzer again, I really liked the super thin NY style last time, came out fantastic. I ended up making a second round of dough (3 servings) a week or so later. The cold ferment method works great and you can really tell the difference in flavor after a 3-4 days as opposed to same day dough.
This time though, I'm trying a slightly higher water / flour ratio, and going a bit bigger per ball, instead of 350ish grams up to 460ish. For a slightly thicker crust, also kneading less to see if it results in a bit less "chew".
I will report back with results and pics.
This time though, I'm trying a slightly higher water / flour ratio, and going a bit bigger per ball, instead of 350ish grams up to 460ish. For a slightly thicker crust, also kneading less to see if it results in a bit less "chew".
I will report back with results and pics.
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Well the experiment worked, higher moisture content + less kneading = fluffier crust with less chew, more like a Greek style. Still a very tasty pie, heartier with the slightly thinker crust too. I added Italian sausage and pepperoni's on this one.
That looks delicious!!
Thanks man! I've got a scratch dough/sauce recipe down pat, and a process for cooking that works well. This all stemmed from there being only one good pizza joint nearby and it closed down.
Admit it. You've got some of the last bottles of pizza quick sauce squirreled away somewhere...
Lord Chevy
I'm home
Impressive you get that cook from a standard oven ... looks awesome
Thanks! Oven goes to 550, preheat for a long time, a pizza steel is recommended but I don't have one. I use a pizza cooking tray similar to this.. But I place it on top of a large upside-down cast iron skillet that has been preheated. Also have it on the second to highest rack placement, which with the skillet puts the pizza only a few inches from the very top of the oven. I plan to get a pizza steel in the future though to make things easier.
Sauce is actually very key, I buy crushed tomatoes. I strain most of the water out of them and I season with sea salt, pepper, sugar, oregano, garlic and a bit of red pepper and olive oil.
These two videos helped me out a lot with the dough, sauce and cheese
View: https://youtu.be/pCQl2e_qFS8?si=iKWvfc_aSwjqFmAW
This one is great for the sauce
View: https://youtu.be/7RjS0cY37yU?si=JOy07Ahr9Uqyz4Pc
Lord Chevy
I'm home
Instead of sugar, towards the end of the cooking process add a little baking soda - it neutralizes some of the acid left, and adds no flavor.
I don't cook the sauce before adding to pizza
HSanders
Cracker bitch
My cheesy potatoes were a hit yesterday .usually my friend will ask me to take home my leftovers but she didn't even ask me about the potatoes. She asked me to take home some other stuff from other people including her own sliders that she made that were really good but she kept the potatoes .And they were never offered to anybody else to take home either. that's about the highest praise I could get .there wasn't a whole lot left over to begin with despite the fact that there was much food there .I'd say about 2/3 gone from a 9 / 13 pan. The other people there all made a point of telling me how good they were. I'm not getting cocky though. it's really hard to fail with potatoes cheese and sour cream involved. i did modify the recipe some though.