Pizza

E

ExpressLane

Verified User
Anyone here like to cook their own pizza. I enjoy making my own pizza dough. Right now I cook in a regular electric oven. I have asked for a wood fire or gas fired out door pizza oven for Christmas. Anyway I prefer a 70% hydration dough and I use a 00 flour. It makes a very pliable dough. Comes out crispy and soft crust. This video explains how to do it. I use half the salt that he recommends but everything else is the same.

If you have to cook in a regular oven I strongly recommend you just put sauce on your dough and no other toppings then cook at the highest temp your oven can go. When the crust starts to brown then remove and add toppings and return to the oven until cheese is melted. Also a pizza stone is mandatory.



One of the top two pizza flours sold. https://www.amazon.com/Antimo-Caput...ild=1&keywords=00+flour&qid=1624652814&sr=8-6
 
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ExpressLane said:
Anyone here like to cook their own pizza. I enjoy making my own pizza dough. Right now I cook in a regular electric oven. I have asked for a wood fire or gas fired out door pizza oven for Christmas. Anyway I prefer a 70% hydration dough and I use a 00 flour. It makes a very pliable dough. Comes out crispy and soft crust. This video explains how to do it. I use half the salt that he recommends but everything else is the same.

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Always listen to an Italian chef on how to make the most perfect pizza or spaghetti. ;)
 
AProudLefty said:
Always listen to an Italian chef on how to make the most perfect pizza or spaghetti. ;)
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He makes his own pizza sauce straight in the can with an immersion blender. I'm going to do it his way I got one in last night from Amazon. I like this dough recipe because I can do it in a Kitchen Aide mixer.
 
We make our own...Try a sourdough crust sometime....just replace the yeast with sourdough starter....mix it into the water into a slurry...add the flour and salt (no oil or sugar...simple is the best...)...Let it rise 6-8 hours at RT...Refrigerate 48-72 hour...Out of the frig 2 hours before stretching/baking...
 
TOP said:
We make our own...Try a sourdough crust sometime....just replace the yeast with sourdough starter....mix it into the water into a slurry...add the flour and salt (no oil or sugar...simple is the best...)...Let it rise 6-8 hours at RT...Refrigerate 48-72 hour...Out of the frig 2 hours before stretching/baking...
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Yeah I intend to try a sourdough crust sometime but my wife isn't crazy about sourdough bread so who knows.
 
ExpressLane said:
Yeah I intend to try a sourdough crust sometime but my wife isn't crazy about sourdough bread so who knows.
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It's so good...But i do love sourdough...so....Not intense, just different....It's our favorite for a margherita....
Most people who dislike sourdough haven't had good sourdough...;)
 
TOP said:
It's so good...But i do love sourdough...so....Not intense, just different....It's our favorite for a margherita....
Most people who dislike sourdough haven't had good sourdough...;)
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I'll probably will make both kinds and have her try my pizza first. Have you ever made a dough using a poolish?
 
ExpressLane said:
I'll probably will make both kinds and have her try my pizza first. Have you ever made a dough using a poolish?
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I had to look that up...we'll try that....;) Here's our go to sauce....Never cooked...Good tomatoes....canned Marzano, the best....good olive oil, finely chopped garlic, fresh oregano/basil, sea salt.... blend and let it sit for a bit....You can cook it, but add a little good red wine if you do....;)
 
TOP said:
I had to look that up...we'll try that....;) Here's our go to sauce....Never cooked...Good tomatoes....canned Marzano, the best....good olive oil, finely chopped garlic, fresh oregano/basil, sea salt.... blend and let it sit for a bit....You can cook it, but add a little good red wine if you do....;)
Click to expand...
The Guy that made the video I posted is a wealth of information on making pizza he has over 400 videos on pizza. You can find a video on poolish on his channel. He is a 4th generation pizza maker o and operates a couple of pizza restaurants in L.A. He has been making pizzas in his a restaurant since he was 8. There is also a technique using a biga. The guy does a video comparing poolish and biga techniques.

I use Marzano tomatoes also. They are the best.
 
I'll tell you what, the oven on the GE range that lasted me only five years was basically unusable without a stone.
 
ExpressLane said:
Yeah I went with GE profile stuff and a large built in GE refrigerator they sucked and have been gradually replaced.
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GE sold all of the appliance business to the Chinese in 2016, and has been a horribly run corporation for a lot of years.

I dont know if the Chinese improved the quality, but I tend to doubt it.




EDIT....well here we go....GE was looking for the exit for some time, no wonder the product was crap:

GE had previously been due to sell the unit to Swedish rival manufacturer Electrolux for $3.3 billion, but the deal ran into opposition from U.S. competition authorities.
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https://www.industryweek.com/leader...ain-sells-appliances-business-to-chinas-haier
 
TOP said:
We make our own...Try a sourdough crust sometime....just replace the yeast with sourdough starter....mix it into the water into a slurry...add the flour and salt (no oil or sugar...simple is the best...)...Let it rise 6-8 hours at RT...Refrigerate 48-72 hour...Out of the frig 2 hours before stretching/baking...
Click to expand...
Where did you get your sourdough starter.
 
TOP said:
From a neighbor who owns a pizza shop...he gave me (and other neighbors) 30g with instructions about how to expand the baby starter into the mother starter....;)
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Notice if you will how you failed to address the question.

You are better than this TOP!

I feel sure on this!
 
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