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/ck/ - Food & Cooking

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6449190 No.6449190 [Reply] [Original]

Hey /ck/ I'm attempting to make a pizza dough to bake in a cast iron pan (i don't have a pizza stone). What's a good flour and rise time to get a pizza with a focaccia like feel to it? If anything, overall what's a good rise time for the pizza dough? (I was thinking about 4-6 hours, but I'm looking for opinions).

>> No.6449193

>>6449190
What sort of temperature is your wood fired oven getting to ?

>> No.6449246

>>6449193
Its a regular oven (I live in a apartment for uni, my parents home has one though). I'm probably going to fire it up to around 450 though

>> No.6449253

I read 2 hours for your dough

>> No.6449433

bamping for moar.

>> No.6449435

just do a no-knead dough and leave it overnight

>> No.6449470

>>6449190
>focaccia

use a focaccia bread recipe

>> No.6449526

>>6449190
You don't want a focaccia texture, you want a pizza texture. Use bread flour and rise overnight (12 hours minimum) in the fridge, long as you don't fuck up the kneading you are guaranteed a delicious pizza. Heat the cast iron till very hot, slap in the dough + toppings and put into a 450/500F oven. Then put it straight on high broil and it will cook in 5-6 minutes. You'll get a nice brown crust, bubbling cheese and an airy, light dough.

>> No.6449587

>>6449190
Use semolina or high-gluten flour, mixing flours works well.

You don't have to let it rest overnight, but make sure you use the right yeast. Just google the rise time on active dry yeast, and make sure to punch it down when it rises a ton.

Also, kneading incorporates air into the dough, dont slouch, knead that shit for a good amount of time.

>> No.6450275
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6450275

First pizza done

>> No.6450298

>>6450275
Looks great. Did you use shredded mozzarella? If so go for fresh next time.

>> No.6450373
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6450373

>>6450298
It's fresh from an Italian place I go to. I tore it by hand. 2nd

>> No.6450377
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6450377

>>6450373

>> No.6450397

Pepperoni and some fresh grated parma

>> No.6450400
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6450400

>>6450275
>>6450373
damn. can you post your dough secrets? one of my roommates and i just can't get it right and yours looks perfect.

>> No.6450404
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6450404

>>6450397
Shit forgot pic

>> No.6450407
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6450407

>>6450400
Knead well and fold it like a croissant

>> No.6450410
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6450410

Another shot

>> No.6450415

>>6450407
noted. full recipe?

>> No.6450433

>>6450415
It's gennaro contaldo's recipe made with artisan bread flour and 00 flour... The tomatoe sauce I sauté young garlic and yellow onion. And by young garlic I mean the immature ones with cloves... Much better flavor imo

>> No.6450444
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6450444

Last one, salami pizza. I had friends over so, I didn't eat all of it

>> No.6450449

>oh so yummy

https://www.youtube.com/watch?v=5t_tgiWatvs

>> No.6450761
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6450761

Decent presentation, but this isn't how I do pizza.

I have a monster of a grill that can pull the temperature up to an extremely high temperature with wooden coals.

Damned be the man who can't weld his own grill.