[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 16 KB, 640x896, pizza-dough-1-3.jpg [View same] [iqdb] [saucenao] [google]
12707279 No.12707279 [Reply] [Original]

What is /ck/'s go to pizza dough recipe? I've tried a few from online and don't like them. I also need it to freeze well.

>> No.12707283

>>12707279
recipes are for figs. just throw thing in and adjust.

>> No.12707309

>>12707279
We have this thread every day.

>> No.12707359

>>12707309
I have your mom every day. I'm kidding, that's harsh. I'm sure she's a lovely woman.

>> No.12707703

>>12707279
Most leavened doughs are so sensitive to environmental factors (temperature, humidity, etc) that any recipe will simply be a guideline and you have to adjust on the fly. Similarly, you'll need to know how much to work the dough without over-working it.
Learning how is something that only comes with experience. So your first few attempts will probably be bad unless you get lucky.

For reference, here's my baseline:

4 cups "00" grade flour
4 tsp. kosher salt
2 tsp. dried yeast
1.5 cups water

>> No.12707778
File: 34 KB, 326x191, sb.gif [View same] [iqdb] [saucenao] [google]
12707778

>>12707703
>kosher salt

>> No.12707806

>>12707703
>>12707778
Whats the difference between just salt and kosher salt?

>> No.12707812

>>12707778
Yes, kosher salt, /pol/tard. It's iodine-free and its larger grain makes it much harder to over-salt something. (Since a quarter-teaspoon of table salt is the equivalent of a half-teaspoon of your standard large-flake salt, going a little over with kosher salt isn't nearly as much of a problem as going a little over with table salt.)

But, of course, you'd know that if you actually cooked and weren't just here to talk about fast food and craft beer.

>> No.12707839

>>12707812
that makes a lot of sense in terms of "oversalting", thanks anon

>> No.12707859

>>12707806
Kosher salt is like regular table salt except there's no iodine added and it has a larger grain. It's more like salt you find on big pretzels.

The kosher part is only relevant if you're Jewish and does not mean that it's been blessed by a rabbi or anything. It just means that the process and facilities have been inspected and certified by a rabbi.

>> No.12707865

>>12707283
>doesn't bake

>> No.12707887

>>12707865
>autistic

but seriously, you ought to have the ability to do it on the fly, even in baking

>> No.12707901

>>12707887
not how baking works. you need measurements.

>> No.12707940

>>12707901
no, you don't.

>> No.12707947

>>12707901
AND you need to make adjustments. If, for example, the humidity is high, you need to lessen the amount of water you use and increase the baking time.

>> No.12707952

>>12707812
>>12707859
Can we simply call it coarse grained salt.
Its time to drop the "kosher" part.
forever.

>> No.12707995

>>12707279
Serious Eats has a no knead recipe where you combine the ingredients and then let it rest over night. I tend to trust them 9/10 times.

>> No.12708016

>>12707995
>no knead
Fine for bread, terrible for pizza crust.
Kneading causes the gluten chains to develop which what gives pizza crust a chewy interior along with a crisp base and airy edges.

All no-knead pizza dough gets you is an incredibly tough, rubbery crust.

>> No.12708113

>>12707279
11 oz bread flour (AP is fine, but bread flour is better)
yeast
1 tsp oil
3/4 c water
3/4 tsp salt

Makes enough for two 12" pizzas or one 16" pizza.

>> No.12708121

>>12707859
>It just means that the process and facilities have been inspected and certified by a rabbi.
Wrong. Kosher salt is called that because it's often used to kosher meats. It has nothing to do with rabbis or Judaism on its own.

>> No.12708164

>>12708121
Uh no. The salt used to prepare kosher meats also has to be certified kosher.
Some salt producers don't bother with the certification so, even though they generate their salt the exact same way, it would not be kosher and, thus, unsuitable for producing kosher food.

>> No.12708172

>>12707703
>volumetric measures
go with >>12708113 instead

>> No.12708176
File: 41 KB, 641x530, 1563368592075.jpg [View same] [iqdb] [saucenao] [google]
12708176

>>12707812
>kosher salt
>Large grain
cant tell if bait or if you only cook with table salt since kosher salt is extremly fine. The salt i normally pebles which is the perfect salt not to oversalt

>> No.12708183

>>12708172
Sorry. I translated from grams into something Americans would understand.

>> No.12708234

>>12707995
>>12708016
I think this depends on what style of pizza you want to make. I've had the best results with a barely kneaded dough in a thin crust NY style. Knead just enough to bring together and get a bit of structure but not nearly as much as a loaf of bread. Then rest in the fridge at least 1 day. 2 is better.

>> No.12708356
File: 2.59 MB, 4032x3024, pizza.jpg [View same] [iqdb] [saucenao] [google]
12708356

>>12707279
I've used the first recipe here with great success. More important is proper temps and cooking surface. Cook on steel, 550F, chill/freeze the cheese, and switch to broiler right before you put the pizza in.

>> No.12708383
File: 3.34 MB, 4032x3024, Pizza1.jpg [View same] [iqdb] [saucenao] [google]
12708383

>>12708356
Results #1

>> No.12708400
File: 2.71 MB, 4032x3024, Pizza2.jpg [View same] [iqdb] [saucenao] [google]
12708400

>>12708356
Results #2

>> No.12708405

>>12708356
>Cook on steel, 550F
I prefer on a pizza stone, in a charcoal kettle grill. Those can get way hotter.

>> No.12708415

>>12708400
Looks decent. but it wasn't hot enough, unfortunately. Ovens only get so hot, though, so that's not really a knock on you.

Some guys will hack their ovens' lock so they can use the self-cleaning feature to cook pizza, which is nearly 900 degrees.

>> No.12708467
File: 3.65 MB, 280x212, koko.gif [View same] [iqdb] [saucenao] [google]
12708467

>>12707279
scoupa flour in the bowl
lopa butter in the bowl
scoupa baking soda
scoupa salt
use my hands to blend
light and soft mixture, dimple the center
water in and turn to dough with a fork
toss fresh flour onto the dough
it can now be used or stored

>> No.12708516

>>12708405
>>12708415
I've done the charcoal grill pizzas before and it works great for Neapolitan style.
I do wish I could get another 100 degrees or so out of my oven. Just a bit more char would be perfect. I've done it with a bit lower hydration doughs or starting with much colder sauce/cheese and a longer cook time. This dough is 3:30-4 minutes.

>> No.12708518

>>12707859
Kosher salt has bigger crystals because they make it easier to draw out any trace of blood from the meat since eating blood isnt kosher so Jews will salt and clean meat before cooking it. Salt is one of the few foods that doesnt require kosher certification because its literally a mineral whereas other foods get kosher certified by basically hiring someone to say "yeah ok this rice hasn't come into contact with pork or dairy during the manufacturing process for whatever fucking reason so its parve" every year or so. Has nothing to do with "blessings" or whatever the fuck

T. Actually non-meme jewish

>> No.12708566

>>12708467
>baking powder
>baking soda
YAAS WIFEY MATERIAL

>> No.12708631

>>12708518
>larping as a Jew
No Jew would write that poorly. You're a fucking flyover stater.

>> No.12708639

>>12707859
Sea salt has no added iodine

>> No.12708643

>>12708383
Decent. Needs more sawse

>> No.12708708

>>12708631
I'm from NYC and kinda drunk bitch

>> No.12708992

Wolfgang pucks is really good for thin crust imo