Bring your Pizza skillz

Patrick said:
Expanding your pizza skillz?

www.nj.com

Popular pizzeria owner and his wife produced marijuana edibles in their N.J. home to sell, police say

The couple was charged after Sayreville police executed a search warrant at their home last Friday.
www.nj.com www.nj.com

isn't this one of @walter's lunch stops....
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They are literally a minute from my house. One of the first pizzerias to start the artisanal pizza trend. Continually ranked best in Middlesex County. We dont eat there much anymore though, no particular reason why. Nice kids, the same family has owned it since it opened. They put out some really interesting pizzas, and one dinner is enough for 2 people. Wonder what'll happen if they have to serve time.
 
Attention:

After much toying, here's what I've got so far:

565g extra fine (Tipo 00) flour
370g water (hold out 20g)
26g oil
15g salt
10g sugar
10g wheat gluten
2g yeast

My house is pretty humid, so start with 350g water, then add bit by bit until the dough kneads into a smooth elastic consistency (no cracks on the surface). Cooks up good 👍
 
Had some friends over for a fire last night. Did this fine specimen of a pizza- not my normal dough- still managed to make a banger.

Chicken cutlet, Apple bacon, hard salami. Picture taken before the blue cheese dressing spread. 270FD65B-74C0-4BDA-9DA0-D473A4153F53.jpeg
 
i've just recently started using my weber as a pizza over, with the pizza stone...my crust and sauce taste great and the consistency is awesome. only problem is i SUCK at stretching the dough to a nice, regular, 12" circle! any tips?!

occasionally i get luck, but most of the time i'm ending up with these oblong type shapes!

homemade pesto and chicken cutlet, FTW!

Screen Shot 2020-10-05 at 10.44.52 AM.png
 
@pygmypony it might be the flour. If the grind is too coarse, the gluten bonds are too strong/doesn't stretch easily. That said, you can flatten/roll the dough initially. Helps the most irritating step.
 
Why do all you guys ruin your pizza with mushrooms. Just sayin.

Going to try the Pizza Stone and Weber technique hopefully this weekend.
 
pygmypony said:
i've just recently started using my weber as a pizza over, with the pizza stone...my crust and sauce taste great and the consistency is awesome. only problem is i SUCK at stretching the dough to a nice, regular, 12" circle! any tips?!

occasionally i get luck, but most of the time i'm ending up with these oblong type shapes!

homemade pesto and chicken cutlet, FTW!

View attachment 140831
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Do you let the dough come to room temp? That helps a lot.
@ekuhn the better quality mushroom the better the taste- when I put mine on I usually sauté first with onion- I am going to grab some truffle oil or truffle honey and glaze over the pizza as finishing touch. Getting the SSS combination is key for any successful pizza IMHO
 
@ekuhn the right ones give an umami flavor without the calorie/fat hit of beef. Try shiitake or portabella. Cook as you would with steak (so, marinade, seasoning, etc).

I think that by themselves, mushrooms are pretty gross, personally.
 
RobW said:
Do you let the dough come to room temp? That helps a lot.
@ekuhn the better quality mushroom the better the taste- when I put mine on I usually sauté first with onion- I am going to grab some truffle oil or truffle honey and glaze over the pizza as finishing touch. Getting the SSS combination is key for any successful pizza IMHO
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yup, room temp. the one thing i did notice, the same day dough i did last week, with no refrigeration (6 hours of fermentation) was much easier to form than the dough i made over the weekend, which i refrigerated overnite after 4 hours of fermentation...
 
Is it worth the time, effort and mess to make your own dough vs. buying it for a buck from the local pizza place? Of course I usually say the same thing about making pizza in general when a nice large pie is $14.
 
Bike N Gear said:
Is it worth the time, effort and mess to make your own dough vs. buying it for a buck from the local pizza place? Of course I usually say the same thing about making pizza in general when a nice large pie is $14.
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Depends. Sauce costs roughly $10 for 20-30 pizzas, flour used is something like $1 per pizza (being overly critical there), plus your toppings. A 1lb thing of fresh mozzarella is good for 2 pizzas, so $5 there. Ask for fresh mozzarella from the pizza joint, and your pizza magically increases to $18-20. You also have to factor in the experiementation/weird ingredient factor. I've lost count of how many times I've gotten placed on hold because I didn't ask for a 'normal' pizza. (for the record: I don't think it's outrageous to ask about buffalo chicken, or half this/half that, or no sauce, etc...)

For $1? Go nuts with their dough, if you like it. I don't like my local places, personally, and making my own the night-before or day-of only takes 10 minutes of work.
 
Karate Monkey said:
@ekuhn the right ones give an umami flavor without the calorie/fat hit of beef. Try shiitake or portabella. Cook as you would with steak (so, marinade, seasoning, etc).

I think that by themselves, mushrooms are pretty gross, personally.
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Ive had portobellas and some shiitake's, mostly in some balsamic or lightly seasoned. Its a nice compliment to a meal. I'm normally not big on the texture of regular mushrooms and seeing regular mushrooms on pizza just makes me wonder why.
 
Bike N Gear said:
Is it worth the time, effort and mess to make your own dough vs. buying it for a buck from the local pizza place? Of course I usually say the same thing about making pizza in general when a nice large pie is $14.
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making the dough is laughably easy (flour, salt, water, yeast) and not terribly messy. and you still have to shape store bought dough balls.

and, like most everything else, when you do it yourself it tastes better!
 
pygmypony said:
i've just recently started using my weber as a pizza over, with the pizza stone...my crust and sauce taste great and the consistency is awesome. only problem is i SUCK at stretching the dough to a nice, regular, 12" circle! any tips?!

occasionally i get luck, but most of the time i'm ending up with these oblong type shapes!

homemade pesto and chicken cutlet, FTW!

View attachment 140831
Click to expand...
 
RobW said:
its Bring Your Pizza Skillz sir
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Typically, she preps, I man the BGE. Last pizza we each did one and there was a bit of a disaster when the pizza stone shattered on mine. Hers ended up being a calzone since half the stone was till usable. New (better) stone acquired. Going lower temp next time
 
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