Official ARFCOM Pizza-Making Thread: Tips, Tricks, Experiences, Equipment/Ingredient Recommendations (Page 2 of 2)
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Using Sip & Feast's NY-Style pizza dough recipe as a base I made a half-recipe and reduced the hydration from 64% to 60%. At that hydration rate the dough was super-easy to work with. Soft and silky with very little to no stickiness (yay!). 2 dough balls went into the fridge for a 60-hour cold ferment. 407 grams King Arthur Bread Flour 244 grams water 1.5 grams instant yeast (1/2 teaspoon) 8 grams salt (I used kosher salt) 5 grams sugar (1-1/8 teaspoons) 13.5 grams olive oil (1 Tablespoon) Using these amounts I was able to make two 14" pizzas. If you're good enough spin out two 16" pies I salute you! Results next post! |
When's the last time you ate a salad?
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Using Sip & Feast's recipe for NY-Style pizza I halved the recipe and lowered the hydration from 64% to 60%. Cold fermented for 60 hours and brought out for two hours prior to stretching/topping/baking (500F on a pizza stone). Results were excellent. I think 60% hydration might just be the sweet spot for NY-style 'rounds'. Pizza A: LOL this one I call "The Jersey Shore". Meatballs and anchovies.  Pizza B: Standard NY-style cheese  Sauce is a 28 oz. can of all purpose crushed tomatoes (Aldi) with 1/2 tsp. kosher salt and 1 TBS tomato paste for thickening. Cheese for both was 8 oz. of Walmart's Great Value part-skim Mozzarella (the whole milk-style block NOT 'rubber mozz'). Cheese was semi-frozen then grated. Both pies sprinkled with oregano. |
When's the last time you ate a salad?
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Great recipe for not only the breadsticks, but use it for the pizza crust as well. https://simplyhomecooked.com/wprm_print/27226# Couple tips I learned after trying it a few times... Once everything is mixed up, roll out the dough immediately and cut to fit pan. I used a smaller 13" x 8" pan for the breadsticks and had plenty to make the sticks as well as the pizza. The dough for the sticks started out at 1/4" thick and 1/16" for the pizza. I then let the dough sit for a few hours before baking. Both raised over double the starting thickness. I didn't mix up the breadstick herbed butter until after everything was baked and cooling off. Make sure is that you use garlic POWDER and not the garlic salt that I grabbed the first time.  One thing I've learned over the last few months is that pre-warming my mixing bowl with hot water is making the dough rise a lot better than not going it. |
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Current recipe doesn't include sugar, yet turns out great and neighbors insist I need to take orders anytime I cook pizza. What does the sugar do for the dough? Current recipe. KR 12.7% Flour 305.2g Water 186.2g Yeast 1.2g Salt 5.6g oil .5 tsp Malt 2g No Sugar |
I can't think of anything to say. Nada, zip, nothing.
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I use molasses instead of sugar. Gives a darker crust. Attached File |
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Attached File Finally gave this a shot. Supposed to be a deep dish Chicago style, but it doesn't look as "deep" as I thought it would. Regardless, I think it was a home run. I tried kneading the first batch of dough by hand, which was a terrible idea. I ended up with more dough stuck to my hands than I had on the counter. Mixed up a second batch and did the method where you lift the corner of the dough and fold it back on itself, rinse and repeat. It worked well. I borrowed ideas from this thread and from Babish on youtube. |
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Originally Posted By SandHillsHillbilly: The sad part of it is the OP recently past away. This thread should live on in memory of him. Well, I will post ONE of the dough recipes I have GREAT luck with here. Same day dough. I put all the containers on a scale, tare it out with each container. Then add the ingredients. 200 grams water 3 grams Caputo active dry yeast (i mix the water and yeast prior to adding dough) 200 grams Caputo 00 flour -I mix fully. -Transfer into a large clear container with a tight lid. Let sit for 4 hours. Then.. 100 grams of flour 5 grams fine sea salt 5 grams Partanna Sicilian Extra Virgin Olive Oil Mix it well, pull and fold until hands and forearms feel it. Split into 2x 250 +/- gram balls Cover 2-3 hours. I use trays like this for proofing Need more? Double the math. |
http://www.marinebattleherk.com
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Plain Cheese. Attached File Chicken and Pineapple. Add BBQ sauce after done cooking. Attached File And of course, Meat Lovers with some banana peppers. Attached File |
I can't think of anything to say. Nada, zip, nothing.
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I just stumbled onto this thread. Sourdough pizza crust: 288g bread flour 32g whole wheat flour 215g water 6g salt 48g (or more) ripe sourdough starter Mix together and knead until it comes together, maybe 5 min our mixer. Stretch and fold 3 times with 30 minute rest between. Cold proof 48 hours in the fridge Proof in a warm room ~5 hours Form the dough into the crust on an oiled piece of parchment paper. I just pull it into the shape I like, usually square but whatever suits you. I precook the crust on the parchment paper for a minute or two max. Top with what you like and cook at 450 to your preferred done-ness. |
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