ozthegweat
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Post by ozthegweat on Nov 27, 2022 10:11:09 GMT
Any other part-time pizzaioli on here? Recently, I developed a bit of a passion for pizza making at home and, according to my GF who gets/has to eat the results, my skills improve constantly. DoughI'm still experimenting with hydration, fermentation time and adding olive oil and/or sugar. I have had good success with using a poolish, 70% hydration and no oil/sugar. Next I will try 3 day cold fermentation. Sauce & cheeseThe sauce is basically just uncooked Mutti Polpa, salt, olive oil, dried oregano and pressed garlic cloves. Pre-shredded mozzarella often has cornmeal added so it doesn't stick together. I mostly use a Galbani Mozzarella Cucina block, cut into 1.5cm sticks. BakingI use a 6mm pizza steel, second-highest position, oven set to max temp and convection+broil. I bake the pizza with sauce only first, then take it out, add the toppings, and back in to finish the pizza. Tools- To cut the pizza I use a pizza wheel, but this leads to the toppings being pushed around, so I'm thinking about replacing it with a long rocker blade, but don't know if it really works better than a wheel.
- The pizza steel came with a cheap aluminium peel in the same size as the steel, without a handle. Will need to replace this sooner rather than later with at least a proper wood launcher peel.
- Proofing the dough balls would be much easier with a dough box (one that will also fit in the fridge for cold fermentation), and it would enable me to make 6 balls at once so I could freeze some for when I'm lazy.
- An Ooni oven would be fantastic, but I don't have the space for it currently.
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sport✅
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I want to claim my tits
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Post by sport✅ on Nov 27, 2022 10:13:38 GMT
This is gonna get ugly.
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Deleted
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Post by Deleted on Nov 27, 2022 10:19:17 GMT
100% here for this.
3 day cold fermentation is a must.
I've stopped trying to make napolitan pizza at home, and moved to a New York-style dough.
As ever, Kenji Lopez-Alt is your friend.
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Post by peekconfusion on Nov 27, 2022 10:35:27 GMT
Got an Ooni Fyra last Christmas, still in its box. Can't wait to crack it out.
My one issue with pizza making is that it's a lot of effort to make pizza from scratch for just 2.5 people.
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mrpon
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Post by mrpon on Nov 27, 2022 10:35:28 GMT
I'm gonna need the provenance of all ingredients please.
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Post by freddiemercurystwin on Nov 27, 2022 11:20:36 GMT
Got an Ooni Fyra last Christmas, still in its box. Can't wait to crack it out. My one issue with pizza making is that it's a lot of effort to make pizza from scratch for just 2.5 people. It really doesn't need (arf) all that faff though to still be a pretty respectable pizza, a base can be knocked up in 10 mins and will still taste pretty good, thrown some bits and jobs a goodun. |
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dogbot
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Post by dogbot on Nov 27, 2022 11:36:44 GMT
I'm gonna need the provenance of all ingredients please. So you can dismiss any that aren't from the slopes of Vesuvius? |
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Vortex
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Post by Vortex on Nov 27, 2022 13:17:23 GMT
o/
Part of the ooni gang here too.
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ozthegweat
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Post by ozthegweat on Nov 27, 2022 13:27:21 GMT
100% here for this. 3 day cold fermentation is a must. I've stopped trying to make napolitan pizza at home, and moved to a New York-style dough. As ever, Kenji Lopez-Alt is your friend. Do you, after b ulk ferment at room temparature:- make the dough balls and then 3 days in the fridge, or
- put the whole dough unpartitioned for 3 days into the fridge and then make the dough balls?
I mostly see the first method, but also some that say it doesn't matter, as you need to let them rise for a few hours at room temperature anyway before baking.
Why did you switch over to NY-style? Because you like it better or because you weren't satisfied with the results with neapolitan pizza?
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Deleted
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Post by Deleted on Nov 27, 2022 13:35:50 GMT
100% here for this. 3 day cold fermentation is a must. I've stopped trying to make napolitan pizza at home, and moved to a New York-style dough. As ever, Kenji Lopez-Alt is your friend. Do you, after b ulk ferment at room temparature:- make the dough balls and then 3 days in the fridge, or
- put the whole dough unpartitioned for 3 days into the fridge and then make the dough balls?
I mostly see the first method, but also some that say it doesn't matter, as you need to let them rise for a few hours at room temperature anyway before baking.
Why did you switch over to NY-style? Because you like it better or because you weren't satisfied with the results with neapolitan pizza?
I make it in bulk and get it straight in the fridge; I don't let it prove first. Switched to NY because my oven won't get hot enough for napolitan, and ovens in NY pizzerias are only a little hotter than UK fan ovens - so you can get really good results. |
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ozthegweat
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Post by ozthegweat on Nov 27, 2022 13:44:27 GMT
Do you, after b ulk ferment at room temparature:- make the dough balls and then 3 days in the fridge, or
- put the whole dough unpartitioned for 3 days into the fridge and then make the dough balls?
I mostly see the first method, but also some that say it doesn't matter, as you need to let them rise for a few hours at room temperature anyway before baking.
Why did you switch over to NY-style? Because you like it better or because you weren't satisfied with the results with neapolitan pizza?
I make it in bulk and get it straight in the fridge; I don't let it prove first. Switched to NY because my oven won't get hot enough for napolitan, and ovens in NY pizzerias are only a little hotter than UK fan ovens - so you can get really good results. The difference is primarily the addition of oil and sugar, and making the pizza a bit thicker, right? |
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Deleted
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Post by Deleted on Nov 27, 2022 16:50:56 GMT
Pretty much, aye. It's not as hydrated as a napolitan dough either.
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Post by Nanocrystal on Nov 27, 2022 19:35:23 GMT
The sauce is basically just uncooked Mutti Polpa, salt, olive oil, dried oregano and pressed garlic cloves. Throw in a couple of finely chopped anchovies (even if you don't like anchovies, trust me), and use coarsely chopped roasted garlic cloves. Basil works well in addition to the dried oregano. |
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ozthegweat
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Post by ozthegweat on Nov 27, 2022 20:11:49 GMT
The sauce is basically just uncooked Mutti Polpa, salt, olive oil, dried oregano and pressed garlic cloves. Throw in a couple of finely chopped anchovies (even if you don't like anchovies, trust me), and use coarsely chopped roasted garlic cloves. Basil works well in addition to the dried oregano. Will try, thanks. I use fresh basil if we have some at home, but most of the time we don't and dried basil tastes like arse. |
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Deleted
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Post by Deleted on Nov 28, 2022 9:23:18 GMT
It's worth buying some just to make a tomato sauce. I like to throw a bunch in the pot with a halved onion and some butter, and just let it reduce for 30 minutes.
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Post by peekconfusion on Nov 28, 2022 10:38:03 GMT
What are people's thoughts about cheese? I've found that only the Galbani Cucina mozzarella doesn't devolve into a watery mess.
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Post by Timo180 on Nov 28, 2022 11:21:16 GMT
You need “low moisture” mozzarella. A combination of that with some fresh is the right way to go I have found. Sometimes it is sold as “pizza mozzarella” in the U.K (in Tesco at least).
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ozthegweat
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Post by ozthegweat on Nov 28, 2022 19:06:05 GMT
What are people's thoughts about cheese? I've found that only the Galbani Cucina mozzarella doesn't devolve into a watery mess. Yes, that's what I use as well. But, as the name implies, it is only good for cooking. For caprese etc. I use the "normal" Galbani. |
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Post by freddiemercurystwin on Nov 28, 2022 19:43:14 GMT
Did someone mention cheese?
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EMarkM
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Post by EMarkM on Nov 28, 2022 19:58:00 GMT
Did someone mention cheese? No. No one. |
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Deleted
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Post by Deleted on Nov 28, 2022 22:55:16 GMT
You need “low moisture” mozzarella. A combination of that with some fresh is the right way to go I have found. Sometimes it is sold as “pizza mozzarella” in the U.K (in Tesco at least). If you can't find the block stuff, just use regular mozzarella - but the night before you want to cook with it, tear it into pieces, stick it in a sieve over a bowl, and stick that in the fridge. Dries it right out and it's perfect for sticking on a pizza. |
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Post by Nanocrystal on Nov 29, 2022 0:51:58 GMT
This might upset the purists, but a few little bits of blue cheese dotted around the mozarella = heaven.
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alastair
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Post by alastair on Nov 29, 2022 10:52:06 GMT
I backed a kickstarter for a pizza oven that's dual fuel (gas and wood pellets) and has a rotating stone. Delivery expected in the new year, so I'm here for the pizza dough and mozzarella poncery..
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Post by peekconfusion on Nov 30, 2022 21:40:36 GMT
Anyone got any go-to recipes for NY style dough? Just made my first batch in 18 months. Not expecting great things from it but felt the need to justify the recently acquired flashy stand mixer.
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cubby
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Post by cubby on Nov 30, 2022 21:48:51 GMT
We made Chicago style pizzas tonight. Absolutely fucking stuffed and couldn't finish all of it as usual.
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Deleted
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Post by Deleted on Nov 30, 2022 22:11:07 GMT
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ozthegweat
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Post by ozthegweat on Nov 30, 2022 22:12:11 GMT
This makes three 28-30cm pizzas: - 500g flour
- 335ml water (67%), lukewarm
- 15g salt (3%)
- 10g honey or sugar (2%)
- 15g olive oil (3%)
- 1g instant yeast (2‰) or 3g fresh yeast
Steps
- It depends if you use honey or sugar or instant or fresh yeast. When using honey, I dissolve it in the water; when using sugar, I mix it into the flour. When using fresh yeast, I dissolve the yeast in the water; when using instant yeast, I mix it into the flour (this is optimal according to the description on the sachet). And the salt I add to whatever part the yeast isn't in (so mix into the flour when using fresh yeast or dissolve into the water when using instant).
- Mix those two together in the stand mixer until everything comes together, about a minute. Turn it off and let it rest for 15 minutes.
- Start the mixer again, add the olive oil bit by bit, and let it mix for 5-10 minutes.
- Shape the dough with the slap'n'fold method (you'll find videos on the web if you don't know what it is) and let it rest for 2 hours at room temperature in an oiled bowl.
- Most recipes call for splitting the dough into 3 balls (shaped, again, with slap'n'fold) now, before putting them into the fridge for 2-5 days. Others put the whole dough into the fridge and split the dough after the cold fermentation. Do what is easier for you.
- After cold fermentation, either put them into the freezer, or let them rise for 4-5 hours (covered, e.g. by a wet towel) and then bake them.
If you don't want to wait this long, you could also let it ferment at room temperature for 8-12 hours. |
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Deleted
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Post by Deleted on Nov 30, 2022 23:17:31 GMT
Get pictures up of your creations ffs, pay the pizza tax!
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Deleted
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Post by Deleted on Dec 1, 2022 7:25:28 GMT
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Post by Nanocrystal on Dec 1, 2022 7:55:22 GMT
I'd personally push the sauce and toppings out a bit closer to the edge, but to be fair that crust looks puffy and yummy!
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