User Panel
User Panel
User Panel
|
Posted: 1/10/2015 1:29:27 PM EDT
[#1]
Honestly, the "list" is too large and complex to list a few suggestions. A lot of US based pizza places use All Trumps flour but that is a brominated (not really good for you) "half-ass" flour for making an Italian style pizza. Yet, it seems to make a pretty good pizza in the eyes of most Americans.
What kinds of pizza are you trying to make? Neopolitan style? New York Style? Chicago? California style? They all have different answers. For my pies I actually make a blend of New York style but with California style toppings. I just use bread flour which works ok, and I bake my pies on a steel plate that is preheated to 400 then crank the oven to 550 to bake the pie (the steel at 550 burns the crust). Sometimes I par-bake several crusts then freeze them so i can have quick and easy pizza (just have to come up with the toppings). |
|
|
|
Posted: 1/10/2015 9:14:32 PM EDT
[#2]
Stromboli.
Basically a folded over pizza |
|
|
|
Posted: 1/10/2015 9:17:24 PM EDT
[#3]
In for the dough recipes...
|
|
|
|
Posted: 1/10/2015 10:12:32 PM EDT
[#4]
|
|
|
|
Posted: 1/11/2015 4:37:01 PM EDT
[#5]
Quote HistoryQuoted:
Look no further..... http://slice.seriouseats.com/archives/2012/07/the-pizza-lab-three-doughs-to-know.html I'm going to have to try one of those recipes. I had no idea you could make pizza dough with a food processor. |
|
|
|
Posted: 1/11/2015 6:11:15 PM EDT
[#6]
Quote HistoryQuoted:
Stromboli. Basically a folded over pizza isn't that a calzone? |
|
|
|
Posted: 1/11/2015 6:48:46 PM EDT
[#7]
in my experience, strombolis are usually rolled. Otherwise pretty much the same ingredients
|
|
|
|
Posted: 1/11/2015 7:00:18 PM EDT
[#8]
I use high gluten flour (bread flour)
It's a great dough for stromboli too. 2 cups flour (I like King Arthur brand) 1/2 pack yeast 2 tablespoons honey 1 teaspoon sea salt 1 - 2 tablespoons EVOO (some in the dough and save some for coating dough) 3/4 cup water Mix ingredients and kneed dough for 20 minutes Lightly coat dough ball with EVOO, put on plate and cover with plastic wrap. Place dough in refrigerator for at least 8 hours. Overnight is better. 1 1/2 - 2 hours before cooking, get the dough out of refrigerator to let it warm and rise a little. Heat oven and pizza stone up to 550, lightly flour your dough then spread your dough out and stretch it with your knuckles like they do in the pizza restaurants. Place your crust on a pizza peel that has some corn meal on it, make your pizza and gt it in the oven. Once you perfect doing this, it's rare you'll go out for pizza again! Remember - quality ingredients go in, quality comes out! ETA: to correct spelling.
|
|
|
|
Posted: 1/11/2015 9:36:43 PM EDT
[#9]
Quote HistoryQuoted:
Look no further..... http://slice.seriouseats.com/archives/2012/07/the-pizza-lab-three-doughs-to-know.html Thanks! |
|
|
|
Posted: 1/11/2015 9:37:27 PM EDT
[#10]
Quote HistoryQuoted:
isn't that a calzone? Quote HistoryQuoted:
Quoted:
Stromboli. Basically a folded over pizza isn't that a calzone? Is it? I thought strombolis had the sauce and pepperoni? |
|
|
|
Posted: 1/11/2015 9:38:09 PM EDT
[#11]
Quote HistoryQuoted:
I use high gluten flour (bread flour) It's a great dough for stromboli too. 2 cups flour (I like King Arthur brand) 1/2 pack yeast 2 tablespoons honey 1 teaspoon sea salt 1 - 2 tablespoons EVOO (some in the dough and save some for coating dough) 3/4 cup water Mix ingredients and kneed dough for 20 minutes Lightly coat dough ball with EVOO, put on plate and cover with plastic wrap. Place dough in refrigerator for at least 8 hours. Overnight is better. 1 1/2 - 2 hours before cooking, get the dough out of refrigerator to let it warm and rise a little. Heat oven and pizza stone up to 550, lightly flour your dough then spread your dough out and stretch it with your knuckles like they do in the pizza restaurants. Place your crust on a pizza peel that has some corn meal on it, make your pizza and gt it in the oven. Once your perfect doing this, it's rare you'll go out for pizza again! Remember - quality ingredients go in, quality comes out! Thank you |
|
|
|
Posted: 1/12/2015 7:50:23 AM EDT
[#12]
I use Bay State Milling Co. Bouncer flour.
I find it at GFS (Gordon food service). Used in the past, Krol Bread Flour by ConAgra Mills from Costco but they no longer have it. 5 cup flour 2 cups cold water 1 tablespoon kosher salt (disolved in the water) 1 tablespoon dry yeast added dry to the flour (Known that the yeast is good) Mix with KitchenAid stand mixer for 10-15 min Hand kneed 5 min form a ball and put in oiled bowl. Let rise about 1-1.5 hours Punch down and refigerate 24 hours to develop more flavor (you can use the same day). 24 hours later, pizza time. I use the same recipe for bread also. Bake on a ceramic stone at 550 degrees for about 15 min. |
|
|
|
Posted: 1/14/2015 9:38:08 AM EDT
[#13]
I love this recipe. Cold fermentation does wonders for the dough. I can get the center so thin that you can read through it. But then it bakes up with a nice crispy crust.
http://feelingfoodish.com/the-best-new-york-style-pizza-dough/ |
|
|
|
Posted: 1/14/2015 10:45:11 AM EDT
[#14]
protip: use a wooden peel w/ cornmeal to put the pizza in and a metal peel to take it out. i've found the dough doesn't stick nearly as bad to a proper wooden peel
|
|
|
|
Posted: 1/14/2015 12:41:36 PM EDT
[#15]
I'm going to try making my own pizza. I've got both a wood and metal peel, stone and cutter on the way. My oven is down so I'll be cooking them on my Kamado Joe.
Speaking of peels, check out the Super Peel. Pretty cool. 
|
|
|
|
Posted: 1/14/2015 2:06:22 PM EDT
[#16]
Quote HistoryQuoted:
Speaking of peels, check out the Super Peel. Pretty cool. Pretty cook but sometimes the KISS method is best. I rarely ever have a problem with pizza sticking to the peel and I often make some pretty heavy pizza. Real wood peel, mix of corn-meal and a light dusting of rice flour (that stuff is like microscopic marbles) and the pizza just glides right off the peel... IMHO, I've never used a Super Peel but I just imagine that it would be more complex than necessary, over-complicating the process... but those are just my thoughts, I've never had a need to try one out. |
|
|
|
Posted: 1/14/2015 3:04:31 PM EDT
[#17]
Quote HistoryQuoted: I love this recipe. Cold fermentation does wonders for the dough. I can get the center so thin that you can read through it. But then it bakes up with a nice crispy crust. http://feelingfoodish.com/the-best-new-york-style-pizza-dough/ |
|
|
|
Posted: 1/14/2015 3:31:16 PM EDT
[#18]
Get OO pizza flour.
|
|
|
|
Posted: 1/15/2015 8:19:02 PM EDT
[#19]
Quote HistoryQuoted:
Get OO pizza flour. Thank you |
|
|
|
Posted: 1/17/2015 10:57:28 PM EDT
[#20]
Quote HistoryQuoted: protip: use a wooden peel w/ cornmeal to put the pizza in and a metal peel to take it out. i've found the dough doesn't stick nearly as bad to a proper wooden peel  |
|
|
|
Posted: 1/17/2015 11:00:46 PM EDT
[#21]
Italian Tipo 00 flour makes the best and most authentic Italian style crust. It's readily available on Amazon:
http://www.amazon.com/s/ref=nb_sb_ss_c_0_7?url=search-alias%3Dgrocery&field-keywords=tipo+00+flour&sprefix=Tipo+00%2Caps%2C429 ETA: it is super fine flour, like confectioners sugar. It needs less water than most recipes call for or it is too soft and won't form correctly. |
|
|
|
Posted: 2/13/2015 12:19:36 AM EDT
[#22]
Quote HistoryQuoted:
Is it? I thought strombolis had the sauce and pepperoni? Quote HistoryQuoted:
Quoted:
Quoted:
Stromboli. Basically a folded over pizza isn't that a calzone? Is it? I thought strombolis had the sauce and pepperoni? Doesn't matter whats in it, the Calzone is folded 1 layer of dough top and bottom, the Stromboli is tri folded 1 layer top and 2 layers bottom. The Stromboli is usually cooked at a lower temp a little longer. |
|
|
|
Posted: 2/15/2015 1:54:35 PM EDT
[#23]
Anyone used a poolish as a starter dough?
Looks interesting. I'm thinking of trying this for my next batch of pizza dough. |
|
|
|
Posted: 2/20/2015 7:08:12 AM EDT
[#24]
what am I doing wrong....when I make the dough, and finaly wwant to use it, I try to roll/stretch it, and it just zings back to a ball...fuck
|
|
|
|
Posted: 2/20/2015 7:15:54 AM EDT
[#25]
Quote HistoryQuoted:
what am I doing wrong....when I make the dough, and finaly wwant to use it, I try to roll/stretch it, and it just zings back to a ball...fuck Lol, sounds perfect. You have to stretch it out, look on YouTube for how to videos. |
|
|
|
Posted: 2/20/2015 10:58:34 AM EDT
[#26]
Quote HistoryQuoted: what am I doing wrong....when I make the dough, and finaly wwant to use it, I try to roll/stretch it, and it just zings back to a ball...fuck Using the dough that I posted, you'd be able to stretch that out bigger than any home oven! By the way don't roll it, just stretch it. One of these days I should do a tutorial on this.... |
|
|
|
Posted: 5/22/2015 3:24:32 PM EDT
[#27]
primarily a bump to keep this out of the archives... but adding a little info too
Quote HistoryQuoted:
what am I doing wrong....when I make the dough, and finaly wwant to use it, I try to roll/stretch it, and it just zings back to a ball...fuck Are you slow fermenting in the fridge? IMHO, that is crucial, it lets the gluten strands relax a little and makes the pizza a LOT easier to stretch. It took me a few years to discover this... now it's my only way of making dough... |
|
|
|
Posted: 5/22/2015 7:34:25 PM EDT
[#28]
I use King Arthur Pasta Blend flour for making fresh pastas and it's really good. They have several pizza blends.
http://www.kingarthurflour.com/essentials/pizza |
|
|
|
Posted: 5/24/2015 12:25:43 AM EDT
[#29]
Crust : 2 1/2 cups warm water (100 degrees) 1/3 cup sugar 1 egg 1 to 2 TBLS yeast 5-7 cups of flour 1 tbls salt Pizza Sauce: 3-4 tbls olive oil 1 quart of Tomatoes small onion 3-5 cloves of garlic 1 tbls oregano 1 tbls rosemary 1 tbls thyme 1 tbls basil or fresh basil or your favorite spices lil bit of cayenne pepper add a little sugar if you like it sweet, EXPERIMENT! It's always good! salt and pepper to taste. |
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
