Pizza

Recipe. Made on sourdough crust. Forgot the cilantro, but it's still delicious.

Same dough as yesterday, just 36 hours instead of 12.

Supermarket brand pizza flour, 58% water, mashed canned tomatos, gouda, bit of fresh mozza, hot peppers and oregano.

I was scared to stretch the dough further, been a really hot day and it seemed easy to rip. Oh my god so delicious.

Supermarket brand pizza flour, 58% water, mashed canned tomatos, fresh mozza, grana padano, olive oil and basil.

I used king Arthur's whole wheat crust, and loosely followed this recipe for toppings. I could have browned the top a little more, but I was hungry.

Are you making pizza this weekend??

If so what is your plan? What kind of dough or prep? What style? How are you going to bake it? Any changes from last time you made pizza?

Not possible. It is the best combination to put on a pizza and anyone who disagrees is wrong.

Olive oil, garlic, nutmeg, Parmesan, mottz and basil.

I think I went half a cycle too long in the oven. I'm not sure the frequency of rotation but I want to get a timer in the pizza kitchen.

Hey all,

I modified my Qstove to take a pizza steel instead of engineered stone and am sharing the results here.

Hi friends. Does anyone have a tried-and-true yeasted gluten-free dough recipe? I know it can be done, because the pizza in Sicily made me cry with joy. It was like pizza I remembered from BC (Before Celiac), and even my spouse thought it was as good as his glutenous ones. I have tried many recipes since that trip, even translating some from Italian, but always end up with sad, hard crusts.

I’m willing to buy special ingredients, use special methods, or learn all the hacks for whatever recipe you use. I just want real pizza again! Thanks for any leads y’all have.

From the side:

Bottom:

I have made pizza before but I am still chasing perfection and this time I got a bit closer!

The big innovation here are flour additives, that is nearly pure gluten, baking enzymes and powdered sourdough. This gives taste and raises the protein content of the dough to 17%.

Notice how the crust has a lot of large bubbles and generally large volume, compared to my previous attempts. This helps cook the crust more, leading to more crunch and a browner color. My previous attempts have always been very pale but this time it is an appetizing brown and some charring!

Also note the "leopard-spotting" in the bottom! I've never gotten them so obvious before.

Generally very happy with this result and I will definitely use these additives going forward for pizza, it makes a real difference.

cross-posted from: https://pixelfed.crimedad.work/p/crimedad/710999826907738002

Still thinking about this pizza.

I ate a lot of good stuff this weekend, but this pizza I had for lunch on Sunday really hit the spot. Right in the center of the pie they sprinkled some grated Parmesan and/or sea salt that provides a nice zing of flavor as soon as you put the tip of a slice in your mouth. It's the Simple Enquiry pizza from Dogfish Head Brewings and Eats in Rehoboth, Delaware.

#pizza #beer

@crosspost@lemmy.crimedad.work

Had leftover taco fixings, so we made a taco pie this weekend. A bit of the pizza had crushed nachos (kid requested). Overall, a solid pizza.

Mushroom, bell pepper, and onions.

Help! I forgot to put the poolish in the refrigerator when I went to bed, it had been sitting on the kitchen counter at room temp for 10 hours. I put it in the fridge now to start adding part 2 tonight. Is my dough already beyond recovery?

The original ratios are 300 gr typo 00 300 gr water 6 gr fresh yeast 6 gr honey

I made a second poolish right now. It’s 8am , the pizza party is 36 hours away. Which do you reckon will be a better starter, batch 1 that is fermented over night at 17 degrees Celsius or the new starter with less time to develop.

The sauce is a blend of refried beans and chunky salsa. The cheese is a mix of Mexican-style shredded cheese and crumbled queso fresco. Topped with fresh cilantro and lightly-crushed nacho cheese Doritos after baking.

Inspired by my local Casey's convenience store.

I've been making homemade pizza for a while now, but I feel like I've hit a plateau with my pie quality. I think it's time to learn some new tricks!

What YouTube channels, books, blogs, or other resources have you used that really helped take your homemade pizza to the next level?

I'd love to learn more so I can really step up my homemade pizza game. Grazie!

58%, 24 h dough, mashed and salted canned tomatoes, mix of gouda and fresh mozza, hot peppers, olives, oregano.

Delicious.

This time more of a Napoli style. Delicious. 48h dough, about 58 % of water, salt and bit yeast, turned out fantastic. Mashed (canned) tomatoes, fresh mozza, tiny bit of Grana Padano, sprinkle of olive oil and some basil.