Pizza

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

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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.

Fourth time using my pizza oven. Still working on my launch.

Full cook video

Cherry tomatoes, mozzarella, red onion, basil, balsamic vinegar. It was thick and messy enough to eat with a fork and knife, but damn it was delicious.

Not my best example of a pizza. It started out as "caprese salad and focaccia" and I figured why not combine them. It was too tasty not to share.

I used to make pizza with regular super market flour, but i recently found some caputo flour in an italian super market around here and gave it a try. I had read about it before but kinda brushed it off, but this flour is seriously just great to make dough with. I bought caputo 'pizzeria', they also had some other flavors at the store. So... I guess i was wrong brushing it off and will go to that supermarket again tomorrow and buy more of it.

For the past year, my main oven is an Edil Planet Nonno Peppe oven, an RVS oven for 1-2 pizza's. But putting 2 pizza's in there at the same time isn't really a very spacious endeavour. So I've been thinking of getting the bigger version, the Edil Planet Pizzaiolo (2-4 pizza's). That will cost me around 1500€. I also have an Ooni Fyra, but that's even smaller so... Any recommendations for a possible alternative?

Pizza takes practice! Don't be discouraged by first attempt results. Here's a look back at my progress over 5 years of pizza making in a conventional oven. I do most of the bake these days on a steel in the dedicated broiler drawer of my old oven. Early attempts used 00 Flour which sucks for conventional ovens since it doesn't brown at lower heat. KABF for the win. Recipe below.

Recipe measurements for 3 dough balls about 290g.

King Arthur Bread Flour - 100% - 530g

Water (90-95 degrees F) - 61% - 323g

Sea Salt - 2% - 16g

Instant Dry Yeast - .25% - 1.3g / or two-thirds of a half tsp

Steps:

1. Dissolve salt in lukewarm water by swishing around in large bowl or food container

2. Add yeast, and swish around to dissolve

3. After a minute or two add flour and mix by hand until just incorporated

4. Cover and let rest for 20 minutes

5. Remove dough and knead for 30-60 seconds on lightly floured surface

6. Bulk ferment for 2 hours, covered, at room temp

7. Divide dough and shape into balls.

8. Put dough balls on floured plate. Sprinkle with flour, and cover plate with plastic wrap. Or use sealed food containers that provide space to ferment.

9. Ferment dough in fridge for 24-48 hours.

10. Remove dough balls 90-120 minutes before baking, during that time preheat your pizza stone at the hottest temp. Roll dough on lightly floured surface to about 13-14 inch diameter

I used pizza dough from Aldi as well we there pizza sauce. It turned out really good.

Peppe Pizzaria, Paris, France. Shop was rated best pizza in Europe in 2021 and 2022. The front pizza is the "CAMPIONE DEL MONDO" with yellow tomatoes, jambon, provolone, mozzarella di bufala, grilled almonds, and fig jam. Behind a more standard Pizza PIccante with a spicy ham (not sure if sopressata, salami, or something else) and onion confit.