/ck/ - Food & Cooking

>>13047585
Nice job! Pls post dough recipe. Pic is a thin I made but yours looks more like a true NYC style which I crave sometimes.

>>12997426
Yeah, pretty much you just have to do trial and error even on dough because there are a lot of variables like humidity and the temperature. This pic was similar to the previous recipe I posted but came out quite different, much thinner w/o as many air pockets. Still good, but just different. Enjoy the trip, that's the entire point.

>>12673464
I make a sourdough pizza. Sorry my measurements are in volume but next time I make one I'm going to weigh everything because I like how it's been turning out. I bake it by preheating a cast iron griddle for 1 hour at 550F.
>2 Tbsp 100% hydration sourdough starter
>1 1/4 cup lukewarm non-chlorinated water
>1 3/4 cup "00" flour
>1/2 tsp kosher salt
>2 tsp evoo
Mix water and starter. Mix dry ingredients, add water/starter and the evoo and mix until it comes together. Place in bowl bowl covered with towel and stretch and fold every 30 minutes for 3 hours. Shape into a ball, place in an oiled bowl, cover with saran wrap and put in the refrigerator for 48-72 hours. It makes a thin crust crunchy on the outside but still chewy in the middle. You could probably get the same effect by using 1/8-1/4 tsp of active dry yeast instead of starter. This is an older pic and it's improved from that with more larger, irregular bubbles. I'll take a new pic next time and have weight measurements.

>>12021232
This is the crumb and I didn't think it was undercooked as the bottom was browned and chewy with a slight crunch. I used "00", sourdough starter and fermented in the refrigerator for 2 days. AP is all purpose flour, don't know what that would equate to in italy.

>>11825296
Crust is thin which is good but it's dense instead of with irregular sized air pockets (notice the air pockets in the slice on the right in the pic) so you lose a lot of points there. In addition no browning or even slight charring on the crust, more points lost. I don't rate toppings because I couldn't care less what you want, that's your own preference, although on the right, it turns out your preference is shit.

>>11591545
What's your dough recipe? I just got one started today where I used .25 cups 100% hydration sourdough starter, 1.25 cups water, 2 cups "00" flour, .5 tsp salt, 1 tsp evoo. Mixed and did stretch and fold every 30 minutes for 4 hours since it's a wet dough, shaped into ball and am going to let cold ferment for 3 days. It's the wettest dough I've made but I'm hoping to get more irregular large bubbles. Pic is what I've been getting with using only 1 cup water and I want more.

>>11543364
This gives a thin crust with some irregular airy bubbles.
>1.75 cups "00" flour
>.5 tsp salt
>.25 cups 100% hydration sourdough starter
>.75 cups lukewarm water
>1 tsp EVOO
Combine and knead for 8 minutes. Let rise at room temp for 4-6 hours. Form into tight ball and place in a well oiled bowl covered with plastic wrap and let ferment in the refrigerator 24-72 hours (longer, the better).

>>11302149
Nice air pockets, I've been working on that. What's your secret?

>>11254223
Not bad for a first time. Can you give us a crumb shot like my pic so we can see the crust air holes?

>>11186061
Hey baker, thx for stopping by! Do you ever do sourdough pizza doughs? I've been doing one with 1.5 cup starter, 1 cup water, 1.75 cups "00" flour, a splash of olive oil, 1 tsp salt, knead for 8 minutes, form tight ball, place in oiled bowl covered with saran wrap and refrigerate for 48-72 hours. Has a nice texture and flavor with some irregular large pockets, but I'd like to get more of the larger pockets. Any ideas? Pic is a shitty crumb shot of one of them.

>>11181315
*here was the crumb shot. You can see where it has some nice larger air pockets.

>faggots posting pizza rate threads w/o crumb shots
Show your crumb if you dare. I have a feeling there isn't a single air pocket and it's as solid as hardtack.

>>10244555
It was good, thin and outer part crispy yet a chewy interior and had some air pockets.

>>10239185
Crumb shot, notice the air pockets.