Pizza
- Thread starter ExpressLane
- Start date
TOP
Retired Teacher
After I got the starter...
"Scoop your starter in a larger container..I use a 4 cup Ziplock Screw Top container. To that 30g of starter, mix in 60g of filtered, room temperature water & 60g of King Arthur's All Purpose flour. Mix well.
2. Let this sit at RT..room temperature, for 6-8 hours @ approximately 75°. It will triple in volume. A good way to test if it has peaked is wrapping a rubber band around the container at it's original level.
3. Once it has totally risen, you now have 150g of starter..= 30g of starter + 60g of water + 60g of flour. Put this in your fridge for 1 week.
4. After 1 week, remove your starter from your fridge, discard everything except 30g of your starter and do the whole process over again.
5. When it's time to make bread, time it out so when it has peeked. Remove the appropriate amount for your recipe, feed what's left with flour and water at a 1:2:2 ratio, put it back in the fridge and keep feeding it once a week. If you make make bread or pizza dough once a week, you can time your feedings with your dough prep. "
"Scoop your starter in a larger container..I use a 4 cup Ziplock Screw Top container. To that 30g of starter, mix in 60g of filtered, room temperature water & 60g of King Arthur's All Purpose flour. Mix well.
2. Let this sit at RT..room temperature, for 6-8 hours @ approximately 75°. It will triple in volume. A good way to test if it has peaked is wrapping a rubber band around the container at it's original level.
3. Once it has totally risen, you now have 150g of starter..= 30g of starter + 60g of water + 60g of flour. Put this in your fridge for 1 week.
4. After 1 week, remove your starter from your fridge, discard everything except 30g of your starter and do the whole process over again.
5. When it's time to make bread, time it out so when it has peeked. Remove the appropriate amount for your recipe, feed what's left with flour and water at a 1:2:2 ratio, put it back in the fridge and keep feeding it once a week. If you make make bread or pizza dough once a week, you can time your feedings with your dough prep. "
ExpressLane
Verified User
ExpressLane
Verified User
Here is another video . This one is on making pizza using a biga
Being proud of making your own pizza dough is like being proud of growing your own rice. Yeah, you can do it, by why bother. Just buy the dough...ten times easier and almost always works out better.
Anyway...I make my own pizza just about every week during football season. Vary the toppings. But here is a look at my mushroom pizza. (sometimes I make it with sauted eggplant bits and sliced green bell peppers.)
Anyway...I make my own pizza just about every week during football season. Vary the toppings. But here is a look at my mushroom pizza. (sometimes I make it with sauted eggplant bits and sliced green bell peppers.)
TOP
Retired Teacher
Looks delicious!!....Some people like making their own....Pre-made rice? NEVER..3..Next you'll be telling me you do fresh corn in the microwave...lol...Hope you're well....Being proud of making your own pizza dough is like being proud of growing your own rice. Yeah, you can do it, by why bother. Just buy the dough...ten times easier and almost always works out better.
Anyway...I make my own pizza just about every week during football season. Vary the toppings. But here is a look at my mushroom pizza. (sometimes I make it with sauteed eggplant bits and sliced green bell peppers.)
NiftyNiblick
1960s Chick Magnet
I had a summer job in an amusement park pizza stand as a young teen.
It was 135º in front of the oven on some days.
Pizza is good. Better if somebody else makes it.
It was 135º in front of the oven on some days.
Pizza is good. Better if somebody else makes it.
I'm doing great, TOP.
Never did corn in the microwave...but I know people who do. Sounds weird to me. I boil the corn...actually, just dunk it in hot water for a minute and a half. I want my corn to be damn near raw...I love it when it pops when you bite into it. (In fact I usually eat an ear or two raw.) Jersey corn is only around for about 6 weeks...and we have it as often as possible.
ExpressLane
Verified User
I have always thought it's funny that his avatar leans right.
His pizza look good. I personally have never found a premade pizza crust worth eating. I tried three or four different brands. I prefer a crust that is crispy and soft and full of air. Most commercial crust are dead and flat. Maybe I just have not found the right on.
I love corn I prefer young tender cornels and boil it 15 minute in a rolling boil. Occasionally I'll pull the husks back silk it then pull the husk back over the ear and tie it off and then soak in water for an hour and then grill it on the charcoal grill. I also make Mexican Street Corn too. If I am in a real hurry and just cooking for myself I will wrap an ear in plastic wrap and microwave for two minutes. But that is just a time saver . Its like using store bought pizza dough.
His pizza look good. I personally have never found a premade pizza crust worth eating. I tried three or four different brands. I prefer a crust that is crispy and soft and full of air. Most commercial crust are dead and flat. Maybe I just have not found the right on.
I love corn I prefer young tender cornels and boil it 15 minute in a rolling boil. Occasionally I'll pull the husks back silk it then pull the husk back over the ear and tie it off and then soak in water for an hour and then grill it on the charcoal grill. I also make Mexican Street Corn too. If I am in a real hurry and just cooking for myself I will wrap an ear in plastic wrap and microwave for two minutes. But that is just a time saver . Its like using store bought pizza dough.
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Geeko Sportivo
Verified User
My Aunt Katy owned a very successful Pizza business- KATY'S PIZZA here in Dallas for decades! She supplied bars and other eating/drinking establishments with home made half/baked pizzas that they would finish cooking, in about 10 minutes or less, in professional stainless steel pizza ovens that she also supplied the bars.
It was a great business, as her pizzas were basically sold on consignment, and she had her pizzas in over 100 bars in the area. She sold 1000's of her pizzas weekly.
You can buy these ovens now on Amazon. And there are plenty of used ones at every Restaurant supply store as well.
https://www.amazon.com/dp/B07KB28CF...jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==
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ExpressLane
Verified User
Your cheese looks brown in places. Watch Vito's reaction to browning the cheese at around 12:20. He is critiquing a video on the internet. Vito grew up in a Pizza Restaurant in Italy and owns a couple of Pizza restaurants in L.A.Being proud of making your own pizza dough is like being proud of growing your own rice. Yeah, you can do it, by why bother. Just buy the dough...ten times easier and almost always works out better.
Anyway...I make my own pizza just about every week during football season. Vary the toppings. But here is a look at my mushroom pizza. (sometimes I make it with sauted eggplant bits and sliced green bell peppers.)
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ExpressLane
Verified User
Sounds good is her restaurant still open or did she even have a restaurant? Was is just a wholesale pizza business without a restaurant? Where in Dallas was it or is it? Also have you ever eat at Campisi's in Dallas. It's a little different style but it's good.
Geeko Sportivo
Verified User
Oh yes, been going to Campisi's since the 60's! It used to be one of my favorite places to take my High School dates.
NO! The city of Dallas passed a law that required someone on her staff to have a commercial Food Handler's license that can be obtained through the County Colleges and passing a test with the state! So she sold her business to someone else and she went back into the Nightclub business!
But, My Dad and I would help her out part-time by delivering her pizzas that her and her husband made up at their business location- it was like an old Donut shop with plenty of refrigeration and stainless tables etc. IT WAS A LOT OF FUN.
IT WAS A GREAT BUSINESS PLAN that I would highly recommend to anyone as it is a business that sells. It basically turns any bar into an instant pizza SPA!
Nothing like knocking down a pitcher of BEER and a hot pizza while you watch the band play- or the game of the week!
My aunt was a good looking lady and had a stand up cutout made of her serving one of her pizzas in a sexy dress- that read "Katy's pizzas sold here"! Or she had a little sign that would go in a window etc.
TABC now requires bars to actually have something to eat available such as Nuts, Chips, or whatever- and PIZZA is nice!
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Pizza Rules
Pizza is supposed to be inexpensive and fun so
no $2000 oven
no $3 a pound flour
no imported tomatoes
no store bought dough
Learn to make dough from scratch and get your grandkids involved to pass on the tradition.
Less is more, no meat pies to cover up the taste of the bread and sauce you took hours making.
Pizza is working class food that can feed an entire family for 10 bucks.
Pizza is supposed to be inexpensive and fun so
no $2000 oven
no $3 a pound flour
no imported tomatoes
no store bought dough
Learn to make dough from scratch and get your grandkids involved to pass on the tradition.
Less is more, no meat pies to cover up the taste of the bread and sauce you took hours making.
Pizza is working class food that can feed an entire family for 10 bucks.
ExpressLane
Verified User
She sounds like she was a good business woman. i like Campisi's I worked with Trina Campisi who was old man Campisi's niece. Did you ever eat pizza at the Taboo room on Lemon and Loma Alto?
ExpressLane
Verified User
I do like 00 flour though. I need to see if I can find it a Central Market because my Krogers does not carry it.
Americans believe if it cost a lot of money than it must be better. I started out loading my pizza with meat until I learned how to make healthy and tasty bread.
I do like 00 flour though. I need to see if I can find it a Central Market because my Krogers does not carry it.
ExpressLane
Verified User
I like Margherita style pizza but I do occasionally make a hamburger black olive and jalapeno pizza to change things up. I'll make a veggie lover's pizza for my vegetarian wife. Sometimes I'll throw on some Morning Star veggie sausage on her pizza.
I make an Americanized Sicilian pizza big enough to fill every square inch of the oven rack. I use a sourdough starter with about 30% to 50% whole grain at 72% hydration. No one will eat my 100% whole grain bread.
ExpressLane
Verified User
I like a 70% hydration it makes a very nice dough. Hay you ever tried a poolish or a biga technique? I agree about a 100% whole grain. I don't even cook 100% whole grain bread. Are you cooking it on a pan?