Bring your Pizza skillz

[serviceguy]

yeah, but can he ride a bike!!!! 😂

No, but he can ride a scooter...

 

[Karate Monkey]

My semi-daily contribution:

Tipo 00
62.5% water
5% olive oil
3% salt
2% sugar (omit for slower rise)
1% wheat gluten
1/2 teaspoon/generously large pinch of yeast

Percentages are of the weight of the flour. 1 14" pizza is roughly 250 grams of flour. Add water until dough sticks slightly to center of mixing bowl/dough hook. If kneading by hand, until "silky".

 

[Karate Monkey]

Hola pizza people (or should I say, "ciao"?). My local-ish World-Class ShopRite has both Belgioioso fresh mozzarella /and/ Anna Tipo 00 flour in sale this week. Seems like the kind of thing they usually put on sale at all of them.

 

[Karate Monkey]

@Patrick it's not pizza, but this one's for you

 

[Karate Monkey]

To the top:








Been practicing free-form directly on the stone. The apples are grain apples (that is, they're hard as all hell if you try to eat them raw). Bottom pizza is buffalo chicken.

 

[Over the Bars]

Damn this thread made me hungry wonder what I can scrounge up to make a pizza for breakfast this morning!

 

[RobW]

To the top:

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Been practicing free-form directly on the stone. The apples are grain apples (that is, they're hard as all hell if you try to eat them raw). Bottom pizza is buffalo chicken.

Nice format! I do like that Buffalo chicken pizza- see some cauliflower on there too- pre roasted?

 

[Karate Monkey]

@RobW I didn't roast it before hand, but did cut them small/toss in olive oil/salt/pepper.

 

[Dingo]

I finally made a steel plate pizza. Still have problems stretching the dough round...

 

[RobW]

I finally made a steel plate pizza. Still have problems stretching the dough round...

Normal pizza at home skillz. I like the different shaped pies

 

[Frank]

I finally made a steel plate pizza. Still have problems stretching the dough round...

Made me hungry, send it over!!!!

 

[Dingo]

Made me hungry, send it over!!!!

On the way!!

 

[Karate Monkey]

Boring, or a blank slate, you decide:

 

[RobW]

Boring, or a blank slate, you decide:

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No frills

 

[Frank]

Boring, or a blank slate, you decide:

View attachment 144596

Ok, I want that one too!!!

 

[olegbabich]

 

[Karate Monkey]

Maxed out the stone today!

 

[Dingo]

What is everyone thought on adding oil to the dough mix? My bread machine recipe includes 1 Tb for a 1 pound ball.

 

[Karate Monkey]

That's what I'm at for about 8-900 grams. Seems about right.

Pliability is determined by flour grind, kneading, salt, and oil...roughly in that order.

Remember, dumping it in a well oiled bowl/turning it adds some, too.

actually, yeast does, too. I used two teaspoons (one packet)/no sugar in my recipe back up in the thread to get a quick rise, and the dough was super pliable.

 

[Dingo]

That's what I'm at for about 8-900 grams. Seems about right.

Pliability is determined by flour grind, kneading, salt, and oil...roughly in that order.

Remember, dumping it in a well oiled bowl/turning it adds some, too.

actually, yeast does, too. I used two teaspoons (one packet)/no sugar in my recipe back up in the thread to get a quick rise, and the dough was super pliable.

Ever try no oil? My crust seems too soft. The cheese is melted with a slight burn to it, but the crust won't get crispy. I have not been adding sugar, since I don't keep on hand or use it for anything else. Oven is 475* and the steel plate the same, verified with infra red temp gun. I was using tipo 00 flour, last batch was general purpose unbleached.
Ideas?