/ck/ - Food & Cooking

>>12612531
i use a cast iron to make deep dish pies

>>12612582
good for you

>>12612531


Buy a pizza stone if you want good results. It always end up like shit otherwise.

>>12612531
Do you have a baking stone for your oven? That’s really the key but a round metal pan will do.

For the dough
>1 teaspoon rye flour
>1 packet dry yeast
>2 teaspoons sea salt
>1 teaspoon brown sugar
>3 and 1/2 cups bread flour
>1 and 1/2 cups warm water, about 110F
>2 tablespoons olive oil
You’ll also need a little extra flour and oil for greasing surfaces.

In a small cup, mix together 1/2 a cup of the warm water, the rye flour, brown sugar, 1 teaspoon of the sea salt, and the yeast packet. Let it sit for 10 minutes to wake up the yeast and get it active again. In a large mixing bowl, combine the bread flour with the rest of the sea salt and blend it well. Make a well in the center, then add the yeast mixture and the rest of the water. Stir with a silicone spatula until it just starts to come together, then add 2 tablespoons of olive oil and finish bringing the dough together. Grease another bowl with some olive oil, place the dough in the bowl, then cover it with plastic wrap and let it rise for 1 hour. Turn the dough out onto a floured surface and knead it, folding the dough over itself in alternating directions until it begins to feel elastic and tough. Form it back into a ball and put it back into the oiled bowl and let it rise another hour. Take it out onto a floured surface and roll it into a pizza crust with a rolling pin. Add sauce and toppings. Bake on a preheated baking stone in your oven set at 475F until it looks golden brown on the crust and the cheese is both melted and slightly browned.

>>12612531
Mix flour, water, salt, and yeast. Either use strong bread flour or add a spoonful of wheat gluten. knead until it passes the windowpane test. Coat with olive oil and spread out
>what measurements?
Measurements are for fags

>>12612582
Those pans explode when exposed to high temperatures

Don't forget to get a good flour brand.

>>12612616
>1 teaspoon rye flour
Thats so pointless

The recipe I follow : https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html

>>12612624
forged artisan iron faggot.
its nearly indestructible

>>12612662
>Indestructible pan defeated by an ice cube

>>12612629
>trusting partenopei
oh nononono

Kneat it good either with a mixer or by hand, Form it into balls by hand you need to turn the ball into itself to get the right structure(look up how to form mozzarella balls they are formed the same way)

Cold ferment anywhere between 24 hours or 5 days in the fridge.

Basic dough mixture is flour, water, yeast and salt(you can experiment with adding oil or sugar) Flour italian 00 flour or bread flour. Generally the more hydration the better but it gets harder to work with and kneat.

Have a pizza stone or big metal pan directly under the broiler in your oven turned to max heat to place pizza.

The Art of making good pizza is mostly about the dough.

>>12612616
>1 teaspoon of rye flour
What does that do?

>>12612616
I fell for similar recipe and failed my pizzas
>1 packet dry yeast
That's a fucking bullshit, how many g or teaspoons?? Because I added 1 packet 12g and all my dough gone yeast-taste

>>12612531
heres a lesson that I learnt while making pizza dough:
ALWAYS USE STRONG FLOUR

>>12612640
>>12612710
Extra nutrients for the yeast to feed on and get a nice bubbly crust.

>>12612792
The packets are usually standardized, about 2 and 1/2 teaspoons of yeast.

rate my pizza lads. Sorry for such an uneven form, just learning how to make it properly round without tearing it to fuck.

>>12612624
>>12612677
the fuck are you on about? i've managed to warp my $5 cast meme skillet but there is no way it's going to shatter, are you sure you haven't been using tempered glass baking dishes covered in filth?

>>12612816
not bad, far too much yeast and not enough proofing time(let it sit on the bench never in a fridge). what did the bread taste like? if it was overly strong you could try reducing the water as its having no problem rising on the edges.

but biggest issue i see is far too low a temperature, your basil got ass blasted and melted. if you can max out the oven some more and half your dough thickness you should be on to a winner.

>>12612929
yeah my oven is shit. Maxes out to 230 C. Not great. Will have to work on dough a little more though. Taste was fine actually, You might be right about reducing water, will try that, thanks. I felt it was kinda overly sticky.

Question: Is oven fan a necessity? I also have a grill (can block out direct heat coming downwards) which should heat up way above 230C but doesnt have a fan.

>>12612953
yes, i would say fan forced is necessary. what you want is as high a temperature as possible for the duration of the cooking time. you can't cook a pizza with just a grill it needs uniform heating.

if your oven has a grill that is inside the same cavity as the oven then you're in luck, if you turn both on at the same time(plus the fan) you double your total power while also exposing the pizza directly to radiant heat(which on contact with poor conductors like cheese the surface temperature will be very high, which is good,). so if this is the case i would max out all the knobs(no really try to turn it past 230, mine says 280 but knob really reaches to 350 and the fucker is actually useful there), try a 5-7m cooking time and see how you go.

failing that you could line the top of the oven with the reflective side of some tin foil to try and direct radiant heat down and add something with high thermal capacity (tray of sand, man hole cover, etc) in there so when you open and close the door you don't drop 150 C and have to wait for recovery.

>>12612704
>>trusting partenopei
>oh nononono


Explain. It's use by every pizzaiolo I know.

>>12612953
I would suggest preheating your oven to max temp, give it a good 25 minutes or so, with a cast iron in there (or pizza stone if you have one). Turn on the broiler to max and let it heat for 5 minutes, keeping the door closed. Then cook your pizza in the heated cast iron & oven underneath the heated broiler. This is the closest you'll get to a good pizza in a shitty home oven, I know because I've lived with one for years and made lots of pizza in that time.

>>12613089
Cook it baked or under the broiler?

>>12612531
pizza is one of the few foods that shouldn't be made at home, the whole concept of pizza is that it cooks in a fucking pizza oven, pizza stones are a meme.

>>12612531
https://ricette.giallozafferano.it/Impasto-per-pizza.html
Just go easy on the yeast, and there's no need to use two different flours

>>12613300
Big Pizza is here shilling for dominos and pizza hut

>>12613439
found the flyover

Ive been using this at home for years: http://pizzatherapy.com/dough.htm

It will make about 3 medium pizza or two pretty large ones.

And yes buy a Pizza stone and keep it in the oven at all times. If you are making pizza from dough the pizza stone works amazing. You will also need cornmeal and a pizza peel to slide the dough onto the stone.

Put the cornmeal on the pizza peel and when you roll out the dough you slide it on top of the peel. Then you can build the pizza on the peel and slide it off into the oven.

>>12612640
this guy - fuck this guy

>>12613089
>>12613009
thanks for the tips lads. Will try tomorrow and post results.
My oven has grill separate so... perhaps will try with both at different times and see how it goes.

>>12613300


>D-don't cook pizza at home goy!

A g3 Ferrari oven who cost 150$ can do pretty much what you would get in a Pizza place.

>>12614610
at $150 I can get 12-14 HUGE slices of newyork style right down the street, why would I ever buy that half assed update to a pizzaz.

Honestly tho what's the best dough recipe? Something simple

>>12614853

Any good dough uses yeast and any time you use yeast you have to proof the dough.

>>12614853

Making acceptable pizza dough requires at least 25 years of practice anon.