/ck/ - Food & Cooking

delicious. good work

The dough was all like:
>397 g water (57%)
>11 g yeast, dry (1.375%)
>695 g bread flour (100%)
>11 g salt (1.75%)
>4 g honey (0.5%)
>18 g butter (2.5%)

And the oven was all like:
>550°

Would you tell me how you worked the dough? That's always been what I suck at in pizzas, which is why I skip that step and use those pita flat things as the dough

I sprinkle some basil and oregano inbetween the cheese sprinkles, I think they really make the cheese stand out more

Look at me being an attention whore, you must all know it was me, Coyote, who made a pizza anybody could have made.

GIVE ME ATTENTION FS'FEGFEGREGEGTRR

The one on the left looks very under-baked and soggy.

Also, topping goes on top of cheese.

>>3860918

I put the yeast and the water in my KitchenAid bowl to hydrate while I measure everything else into another bowl.
Then I dump the second bowl into the first bowl and let it go with the dough hook at the second speed until it's well mixed, and then at the third speed until it's right.
I form it up into one ball and put it in a greased bowl covered with plastic wrap, and then immediately put into the refrigerator for about 18 hours.
I take it out of the fridge, knead it a little, divide it in two and put them at opposite ends of a greased baking pan. Cover with plastic wrap, let stand on the counter about 1.5 hours.
Flatten each ball and stretch to about 14 inches.

There was a small tendency for the dough to tear while stretching. I managed to patch it up well enough to function. I think maybe it needed to warm up a little more before stretching it.
But it's a good, chewy pizza crust.

>>3860966

It must be a strange trick of the light.
In fact, the one on the left was baked first, and I put it on the bottom rack. The bottom is charred black, although not in a distasteful way.
The second one I put up in the middle, and it still got nicely blackened on the bottom.
I've made my share of undercooked, doughy, pasty pizzas, so I know what you're talking about, but I didn't make any today.
In fact, next time I'm gonna turn the heat down a little, maybe to 500.

Also, cheese over toppings is best, because the cheese melts and both holds the toppings in place and protects them from overbrowning. So there.

>>3860936
Making good dough is a learned skill, keep practicing.

I also suggest "The Rediculously thorough guide to making Pizza" here: billyreisinger.com/pizza.html

Made this >>3859409 last night. I didn't stretch it far enough, ended up over an inch and a half thick at the edge, lol. Alfredo sauce & four-cheese pepperoni.

>>3860985
It's very important that you let the dough get to room temperature. 1½ hours is nowhere near enough for that big a dough. I use a cold fermented dough as well (though at least 48 hours) and it takes at least 2 hours just to bring it up to temperature and my normal batch is smaller.

Also, the second rise is crucial. After shaping the dough into balls let them rise until doubled in size. They'll be much easier to work with.

>>3860881
Me and friend did something similar to the second one - Alfredo sauce with feta and sausage. Not bad but I'm gonna guess the mozzarella made it better.

Have you tried using beanless chili as sauce with cheddar for cheese and chopped hot dogs as topping? Good stuff, friend.

>>3860881
I would buy the one on the right. Good job OP have a cookie.