Homemade Pizza Tips...Just the Tips

[DDD Dad 14643]

Just now, jimmyjazz said:

I've used Trader Joe's balls before . . . phrasing . . . they gave me a massive gut reaction.  I might have a gluten thing going on, not sure, it's random, but those were the worst by far.

I've never tried them but saw them in the store.  Good data point.  Will avoid.

[Anastasis 23716]

5 minutes ago, DDD Dad said:

How long did you have it in the mixer?  What setting?  You really don't want to go more than 1-2 with the hook or you'll break down the gluten that you're building by kneading it.  If you're doing sourdough for pizza in a mixer you need to really watch it and see how it develops.  Stop it every minute or so after the first few minutes and test the stretch (window pane test).

If the dough just never fermented enough it might mean that your starter isn't strong enough.  You can always make a "hybrid" dough with the sourdough starter and then some dry yeast to give it a boost.  

10 minutes on stir speed. Was working off the guidance from different sources and recipes. Maybe that is the problem with the current batch? Overkneading?

[DDD Dad 14643]

Just now, Anastasis said:

10 minutes on stir speed. Was working off the guidance from different sources and recipes. Maybe that is the problem with the current batch? Overkneading?

That would be my guess.  The dough is going to need a lot more time proofing at room temperature than with dry yeast, and then you will still want to chill it overnight or longer (24+hours) to help the flavor develop.

Edited August 14, 2020 by DDD Dad

[Anastasis 23716]

5 minutes ago, DDD Dad said:

That would be my guess.  The dough is going to need a lot more time proofing at room temperature than with dry yeast, and then you will still want to chill it overnight or longer (24+hours) to help the flavor develop.

Huh interesting. Dough is a new thing for me. Lots of ins and outs and what have yous. Gonna try to roll this busted batch out and see if I can make a cracker thin crust out of it. 

[jimmyjazz 47127]

1 hour ago, Landomatic said:

This guy seems pretty legit and knocks his out in 2 hours.  I've never tried it.

Alright, I just launched a 1.5X batch in my bread machine (dough cycle only).  We'll see where it ends up.

[DDD Dad 14643]

10 minutes ago, Anastasis said:

Huh interesting. Dough is a new thing for me. Lots of ins and outs and what have yous. Gonna try to roll this busted batch out and see if I can make a cracker thin crust out of it. 

Or foccacia.  I did that a while back with an old ball of Jimmy's dough I had forgotten to cook.  Basically just spread it out into a well-oiled pan (your Detroit pan should do well), poke a bunch of dimples and sprinkle salt, rosemary, herbs, roasted garlic, etc.

Edited August 14, 2020 by DDD Dad

[Landomatic 3813]

18 minutes ago, jimmyjazz said:

Alright, I just launched a 1.5X batch in my bread machine (dough cycle only).  We'll see where it ends up.

Report back.  That looks almost too easy to be very good.  But as I said, that dude looks pretty legit...you know, in a crazy authentic old Italian guy, cooking on an Italian country side in an authentic pizza oven kind of way.

[Anastasis 23716]

5 minutes ago, Landomatic said:

Report back.  That looks almost too easy to be very good.  But as I said, that dude looks pretty legit...you know, in a crazy authentic old Italian guy, cooking on an Italian country side in an authentic pizza oven kind of way.

dude is almost more annoying than the cali stoner. 

[jimmyjazz 47127]

I have to admit, I am obsessed with finding a way to let the bread machine do the work.  It may be suboptimal.

[Landomatic 3813]

6 minutes ago, Anastasis said:

dude is almost more annoying than the cali stoner. 

Hahaha yeah I thought the same thing.  He’s not not quite that bad though.  Although, admittedly my tolerance is a lot higher for quirky Italians than california stoners.

[Zepol87 9340]

1 hour ago, DDD Dad said:

I've never tried them but saw them in the store.  Good data point.  Will avoid.

Gf and I thought about trying them out but may steer clear of it 

[elfenix 34744]

3 hours ago, Landomatic said:

 

This guy seems pretty legit and knocks his out in 2 hours.  I've never tried it.

 

this dude is my spirit animal

[jimmyjazz 47127]

41 minutes ago, Zepol87 said:

Gf and I thought about trying them out but may steer clear of it 

Don't take my word for it -- they're dirt cheap, try them out -- I just had a noticeable physical reaction that might have been completely unrelated to the quality of the dough.  They TASTED fine.

[Landomatic 3813]

45 minutes ago, jimmyjazz said:

Don't take my word for it -- they're dirt cheap, try them out -- I just had a noticeable physical reaction that might have been completely unrelated to the quality of the dough.  They TASTED fine.

Could it have been one of the other ingredients?  I mean, what makes you think it was specifically the dough?

[Hank_Hill 19993]

Used TJs multiple times, they're fine, have not exploded out of my asshole. Whole foods are better though. Maybe a bad batch or even something toppings wise.

[jimmyjazz 47127]

23 minutes ago, Landomatic said:

Could it have been one of the other ingredients?  I mean, what makes you think it was specifically the dough?

Very unlikely it was one of the other ingredients, since all were identical to what we usually use.

I have multiple food allergies, and like I said, I'm starting to get the feeling I have some issues with gluten.  I am highly allergic to almost all nuts (unlikely), most soy products (quite possible as a protein or oil), or maybe the gluten.

I would recommend everyone try the TJ dough, because it's cheap as shit, and I'm cheap as shit.  It just didn't work for me.

[CTXMustang 518]

Pie I made a couple of weeks ago on the grill with prosciutto, ricotta, pecorino, and mushrooms.

[Anastasis 23716]

So dough is clearly my weak spot.  Picked up some dough balls from WF and the stretch and quality was far superior to what I have been putting out. Did white pizza's tonight.  A simple white, a spinach garlic and chicken, and a buffalo chicken.  I may just roll with the WF dough balls until I figure out a go to consistent recipe. 

 

 

 

[Landomatic 3813]

10 minutes ago, Anastasis said:

I may just roll with the WF dough balls until I figure out a go to consistent recipe.

Welcome to the club.  I went that route 1) because it’s better than what I tried on my own and 2) I truly don’t enjoy that part of making pizzas at all.  Maybe it’s cheating, maybe it’s not authentic?  Don’t care.

[Anastasis 23716]

42 minutes ago, Landomatic said:

Welcome to the club.  I went that route 1) because it’s better than what I tried on my own and 2) I truly don’t enjoy that part of making pizzas at all.  Maybe it’s cheating, maybe it’s not authentic?  Don’t care.

$3 per ~600 gm ball makes two 12-14" pizzas.  This is a no brainer until I work out the kinks with a dough recipe.  

[jimmyjazz 47127]

5 hours ago, Landomatic said:

Report back.  That looks almost too easy to be very good.

No photos, we were in high speed eating mode, but I'd say that was as good or better than any dough I've made.  Disclaimer:  I don't make very good dough, yet.

I did the dough cycle in my bread machine, then put it in a large olive-oiled ceramic bowl and let it rise in my garage under a towel for another hour.  Temperature was 95 F so I didn't want to go too long.  Let it sit in the kitchen for another hour and baked a few pies on a screaming hot cast iron skillet.

I'm still not very good at stretching, so I brought out the rolling pin at the end of each pie, but I'm getting better, and it wasn't quite as dense as my previous efforts.  I doubt there's anything magic about this guy's recipe, but it did turn out less sticky than the Roberta's dough I made last week.  I assume that's just a difference in hydration.

It was definitely good enough for my family, easily within the realm of various take-out joints in Austin.  Muir Glen tomato sauce, dried oregano, and sliced whole milk mozzarella + toppings.  Nothing mindblowing, but it gets a little better each time.  My son said "dad, this is definitely better than Pinthouse", so I'll take it.  I'd rather know how to make their beer.

[Landomatic 3813]

1 hour ago, Anastasis said:

$3 per ~600 gm ball makes two 12-14" pizzas.  This is a no brainer until I work out the kinks with a dough recipe.  

Yeah I keep about 6 or so of those on hand at all times.  Freeze them when I get them, move to the refrigerator anytime the day before I want pizza and move to a bowl on the counter with towel covering the next morning.  And I never make more than two pizzas in one night so they’re the perfect serving size.

[jimmyjazz 47127]

Damn, you guys and your dough skillz.  How do you get a couple of 12" pies out of 600 grams of dough?  LOL I have much to learn.

[Deej 77806]

On 8/13/2020 at 9:21 AM, Hank_Hill said:

Yea with that thiccness I was curious if it was doable

"What is 'Something South Austin's mom has never said', Alex"

Edited August 15, 2020 by Deej

[Etexhorn13 3094]

It may have been mentioned somewhere upthread, but if your dough lacks flavor, after you parbake it for a few minutes, brush it with olive oil and crack some salt over the whole crust, then top it and finish baking the pizza. Even if you don’t change your dough recipe, that will keep your crust from being bland. I rarely make pizza in my cast iron so I can’t speak on if it would work the same in a deep dish. 

Edited August 15, 2020 by Etexhorn13

[dad 557]

I have no idea what those cacio e pepe pizzas would taste like, and they look unhealthish as far as pizzas go but damn they look good. Great job guys. I'll try them one day but it does seem like a pain in the dick finding all those fancy cheeses ... unless Central Market carries all that shit $$$$$$$.

[Anastasis 23716]

Some of the pies from tonight. Gonna try to stretch one more day out of it and do a flammenkuchen tomorrow, but the spousal unit is pretty done with pizza at this point. 
 

 

 

 

 

 

[Landomatic 3813]

15 minutes ago, Anastasis said:

but the spousal unit is pretty done with pizza at this point. 

 

Yours lasted a lot longer than mine would have.

[Chewbacca 7829]

Yours lasted a lot longer than mine would have.

No shit. I would make pizza 2-3 times per month if it were up to me. Alas, it is not and I'm lucky to make it once a month.

[Hank_Hill 19993]

1 hour ago, Chewbacca said:

4 hours ago, Landomatic said:

No shit. I would make pizza 2-3 times per month if it were up to me. Alas, it is not and I'm lucky to make it once a month.

Well this is fucking depressing.

Edited August 16, 2020 by Hank_Hill

[dad 557]

3 hours ago, Chewbacca said:

6 hours ago, Landomatic said:

Yours lasted a lot longer than mine would have.

No shit. I would make pizza 2-3 times per month if it were up to me. Alas, it is not and I'm lucky to make it once a month.

I make one every day for my 10 year old for lunch. What usually ends up happening is I eat 3 slices, he eats 2, the wife eats 2 and the 1 year old eats 1. Lately she has been getting tired of it though but its been a solid two months at this point. Diabetus here we come?

[Landomatic 3813]

6 hours ago, Chewbacca said:

10 hours ago, Landomatic said:

Yours lasted a lot longer than mine would have.

No shit. I would make pizza 2-3 times per month if it were up to me. Alas, it is not and I'm lucky to make it once a month.

I try at least once a week, but that is met with some resistance every few weeks.

Wait...are we still talking about pizza here?

[Anastasis 23716]

I think I am done here for a while.

 

 

[dad 557]

But you just got the Koda. So you’re selling it to me already?

Stuffed crust with bacon:

[Anastasis 23716]

5 hours ago, dad said:

But you just got the Koda. So you’re selling it to me already?

No but I will let you borrow it for a couple weeks for some oregano. 

[dad 557]

Oregano makes everything more better

[NoName 17146]

anyone have/use a baking steel at home?

[Updawg 2384]

anyone have/use a baking steel at home?

Curious about this as well. My stone just cracked so I was thinking about one these


https://shop.bakingsteel.com/products/baking-steel

[jimmyjazz 47127]

Yikes.  Just get a bigass 15" Lodge skillet for $40 less:

 

[DDD Dad 14643]

Lloyd’s Detroit pans set to arrive today. Need to find brick cheese in Dallas. Gonna try Central Market.

[Tailgate 3059]

On 8/17/2020 at 7:23 AM, NoName said:

anyone have/use a baking steel at home?

Yes. They work great. We took the pizza school class in NYC one year and picked one up when we got back. I will try and post their dough recipe when I can.

[CycleTex87 3023]

I picked up a small pepperoni from Via 313 on the way through Austin the other day.  My first experience with Detroit style.  I have to say it was great, even though I'm not particularly a deep dish fan.

[CTXMustang 518]

Did a couple of pies with smoked mozzarella, mushrooms, basil, and added prosciutto after the pic.

[DDD Dad 14643]

Detroit-style tonight for dinner.  Proofed the dough on Friday, and it's been chilling in the fridge since then. 

Will try to remember to post pics pre-and post-bake.

Edited August 30, 2020 by DDD Dad

[luke duke 6449]

Time to run the self-cleaning cycle

[DDD Dad 14643]

[Anastasis 23716]

15 minutes ago, DDD Dad said:

Looks good. But why do you have a dryer in your kitchen?

[DDD Dad 14643]

Looks good. But why do you have a dryer in your kitchen?

Old house.

[Anastasis 23716]

Just now, DDD Dad said:

Old house.

More important. Were you able to procure real brick cheese?

[DDD Dad 14643]

More important. Were you able to procure real brick cheese?

Yes. Central Market had it.