/ck/ - Food & Cooking

SF 100
APY 3
Salt 3
Water 57.66
OO 7.66

Use a kneaded or no-knead method. Do not allow to rise. Roll flat on well-floured surface using a well-floured pin. Top with things. Bake in oven heated at 220°C/450°F away from element until cooked through, 5-10 minutes.

>>5241744
My friend used similar ingredients but he put a little bit of sugar in the mix to help the yeast or something like that.

Yes, we burned it because we didn't know the oven's heat was coming from the top (it was some gas stove/electric oven combo).

As for the taste, let's just say that we won't be going or ordering from any pizza place anytime soon.

>>5241757
A close-up picture of one of the (burnt) pizza

>>5241757
No sugar is necessary. Doesn't make much of a fig of difference, really. If you like it, use it. I personally do not, so I add none.

>>5241762
Ah, late putting it into the oven after rolling, I see. Once rolled, it needs to go into the oven quickly or it'll rise like that. If you like it well-risen, by all means, do it as you've been doing it! I don't.
I roll mine directly on the peel or a piece of parchment so I can quickly get it into the oven. Also, I never make my pizzas round as I just can't get it quite right. I always do an oblong shape, more ovular than anything.

>>5241744
can you use metric system and actual words ?

>>5241772
We'll take note of it!

Honestly, we're quite happy it turned out okay. We were expecting it to be a disaster since none of us had any experience in making pizza from scratch before.

>>5241784
StrongFlour 100g
ActiveDryYeast 3g
Salt 3g
Water 57.66g
OliveOil 7.66

Better, faggot?

>>5241789
All bread-baking is super easy. It's lazy people's work. People like you means that people like me can make a living! I almost feel guilty about it sometimes. Almost. But seriously, I'm glad it worked out well for the both of you. It was quite unlikely that it wouldn't, though. Bread-baking is super easy and pizza is a bread.

cold ferment is everything

http://www.professionalbakingsolutions.com/pizza-dough-troubleshooting-tips
http://cooking.stackexchange.com/questions/20839/what-are-the-impacts-of-common-pizza-dough-errors
i cant believe ive made 100+ shitty pizzas before reading this

>>5241810
what the fuck is strong flour?

French bread dough basically. 100% bread flour 65% hydration 2% salt 1% yeast. After kneading, put it in the fridge. Let it rise for a day or two. Shape and stretch it by hand, retard, don't fucking roll it out. Shape the cornicione thinner than you think it should be. Bake at stupid hot degrees and take it out when it's done. Take a cross section of the crust, if there aren't any air holes and it's dense, knead more, let rise longer, and preheat your oven longer.

>>5242029
King arthur's bread flour.

Flour with high gluten potential.

The opposite of cake flour which is what you're probably using you celiac fuck.

>>5242035
>The opposite of cake flour which is what you're probably using you celiac fuck.
all purpose lfour?

>>5242029
>what the fuck is wikipedia?

http://en.wikipedia.org/wiki/Strong_flour#Composition

>>5242043
No. >>5242035 makes a few errors, but it's not entirely wrong.
A wheat flour's "strength" is an indicator of the amount of protein in it. In the US, this is often called "bread flour." Basically, you want any flour that has a protein content of about 14%. That means that if you're in the US and the nutrition label reads "serving size, 30g," the amount of protein per serving should be 4-5g. About half the protein in any given wheat or wheat-related (such as rye) flour will be gluten. Gluten is useful in bread baking as it lends a pleasantly chewier texture. A flour's "softness" is a measure of its quantity of starch. Softer flours are better for cakes and are often called "cake flour" in the US. All purpose flour (plain flour in much of the rest of the world) is the halfway point between strong flour and soft flour.
Hope that explains it.

>>5242029
See above and be less unpleasant next time.

Type 00 flour, about 125g
Few pinches of salt

Mixed

1/8th pack of fresh yeast dissolved in about 80 ml water

Mixed again, kneaded in hand for about 10-15 minutes

Raise for 2 hours, presto

Any temp above 200 celsius works, tastes godly every time

>>5242101
Oh and also, semola everywhere, kitchen covered in semola flour so it doesn't stick while preparing or transferring

>>5241810
thanks, faggot.

>>5242113
No problem bitch

>>5241731

High hydration
Cold fermentation
High heat during baking


>>5242866
That's a lot of text for a shitty pizza.

>>5242887
Agreed.

100% caputo blue or bread flour
82% water
3% salt
0.2% yeast

Mix flour and water into a rough ball, let rest for at least 30 minutes. Add salt and yeast, and mix till windowpane. Placed in an oiled container and bulk retard in the refrigerator for 24-72 hours. Pull out of the fridge and allow to come to room temp. Once at room temp, preheat oven to maximum temp with stone in the lowest position in the oven, portion the dough into 4-10 oz dough balls, and let rest covered at room temp until doubled. Dip dough ball into a bowl of flour and coat evenly. Stretch it out to desired width, top, hit it with a touch of salt and pepper, and put it in the oven. Bake till done, then remove and drizzle with extra virgin olive oil. Allow it to rest for a few minutes, then serve.

>>5243978
you seem to know your shit. would whole wheat pizza do be at least decent in the same ratios

>>5244003
Using 100% whole wheat in a pizza is dicey. If I'm going for for a heavy whole grain dough, I'll usually mix the whole wheat flour with bread flour in a 60/40 split, maximum. I guess you could do 100% whole wheat, but you would want to be sure to roll it out very thin, and NOT to stretch it. Because of all the bran in whole wheat flour, 100% whole wheat doughs never form complex gluten networks, which means you're liable to tear the dough if you try to stretch it like you would a normal pizza.

>>5244647
hey FF nice to see you again

>>5244003
I tried pizzas with whole wheat. tried a lot actually. eventually came to the conclusion you have to cut it with others if you want it to taste like anything and not be terrible.

when I gave up trying to find a great pizza recipe I was mixing white whole wheat, rye, and bread flour.
never worked out the right amount of water. the rye and whole wheat soak it up like crazy.
I had some good pizzas and some nightmares. but really just experiment. flour is cheap.

when you stash the dough in the fridge for a few days if you used rye it has a lovely whiskey smell when you pull it out.