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[Anonymous No.13137454]

Anyone here enjoy making pizzas? Want to share tips, recipes, techniques? Let's do it here.

My favorite crust recipe
https://www.crazyforcrust.com/the-ultimate-pizza-crust-recipe/

I usually bake my pizza at the highest temp my oven can get (550degrees) for 7 minutes, then I turn the oven off, set the broiler to high and once the broiler activates I let it cook for an extra minute and a half. This gives the crust a nice brick oven char and it really give the cheese and topping a nice texture/look.

[Anonymous No.13137483]

Thats a nice table set for guys under 5.11

[Anonymous No.13137907]

One of the worst 'recipes' I've ever read. Might as well have said flour water salt yeast in whatever proportions you'd like. No need to bloom your active dry yeast if you're doing a long ferment like pizza dough requires.

[Anonymous No.13137954]

>>13137454
>1 cup of warm water
>3 cups of flour
uh, what? that's a 33% hydration ratio. that's insane. do you follow this ratio OP? you need 60% at least.

anyways the 3 most important things for pizza at home is the flour (00 is good), fermentation time (2 days in the fridge is good) and oven temp. a pizza stone helps drastically but you need to heat it for 45-60 minutes. the technique you use with the broiler is also good OP.

[Anonymous No.13138005]

>>13137907
>>13137954
I've made it multiple times and the results are always airy, fluffy, chewy and delicious. I don't know what you guys are complaint about.

[Anonymous No.13138007]

>>13137954
Yes I do use a pizza stone. I keep it in the oven while it preheats. Sorry, I didn't intend to say you were complaint, that was for the other guy.

[Anonymous No.13138032]

>>13138005
https://slice.seriouseats.com/2012/07/the-pizza-lab-three-doughs-to-know.html

Even if you don't like seriouseats you'll struggle to find a single recipe on the entire internet that has a 33% hydration ratio. Hell, most of them are at above 60 at least. That dough must be shaggy as hell and near impossible to knead without a stand mixer. I can't imagine how it could be any of the things you described it as but if you like it keep doing it I guess.

[Anonymous No.13138078]

>>13138032
I'll post pictures of the result in about two hours after I've let it sit for a bit to rise. I did use instant since that's all I had but maybe you just misread the recipe? When I finished it it seemed perfectly fine. I poked it with my finger and it sprang back up. I was planning on eating it Thursday which is why I prepared it today.

[Anonymous No.13138168]

I cooked this crap but I really enjoyed.

[Anonymous No.13138176]

>>13138168
Don't feel too bad, it took me a lot of trial and error to understand how yeast works and how to make bread get that fluffy texture.

[Anonymous No.13138201]

>>13138032
>>13137954
Are you trolling? Hydration percentages are calculated with mass, not volume. 3 cups flour to 1 cup water is about 60% hydration.

[Anonymous No.13138341]

>>13138005
You're not letting it ferment just for the texture. You're trying to develop more flavor than shitty ap flour. Ferment long. Like 12 hours minimum, then fridge for several hours.

>>13138201
Buy a scale you fucking cooklet.

[Anonymous No.13138344]

This was my attempt. It was delicious.

[Anonymous No.13138515]

>>13138341
>>13138341
Yes I know, I'm quite passionate about making pizzas at home. Rarely do I get to experience a well fermented dough unless I make a huge batch though.

This was the result, it didn't expand how I expected it to, but I'm sure it's due to the fact that I used instant instead of active yeast. I was actually going to let it sit in the fridge for two days but maybe I'll do one day outside and next in the fridge. I read an article about a 72 pizza plan, and it talked about letting it ferment one whole day outside and the next two in the fridge.

>>13138344
Not bad

[Anonymous No.13138547]

>>13138341
I don't understand. A scale would show that 1 cup of water is about 230g and 3 cups of flour is a bit under 400g. That's ~60% hydration.

[Anonymous No.13138683]

>>13138515
>letting it ferment one whole day outside and the next two in the fridge.

That's about what I do. I'll make dough the night before, let it bulk ferment while I'm asleep and well into the next afternoon, then divide out and fridge. Cook pizzas over the next 2-3 days whenever I feel like it. The last pizza is significantly better than the first. 2/3rds high quality bread flour, 1/3rd whole wheat.

>>13138547
1 cup of white flour =/= 1 cup of wheat flour. Get a scale.

[Anonymous No.13138727]

>>13137454
This was made with a sourdough starter and fermented for 48 hours in the refrigerator. I liked the air holes I got out of it.

[Anonymous No.13138941]

>>13138727
Yea that's impressive. I'm not at that level yet but I've been meaning to try my hand at sourdough. Without a kitchen scale it's kind of pointless though. It seems you need to be very accurate with measurements when making breads like that.

[Anonymous No.13140380]

>>13137454
I'm super lazy so I let my bread maker deal with the dough.

[Anonymous No.13140409]

>>13137454
a very thin layer of bbq sauce under regular sauce adds the perfect amount of sugar, you can't really taste it but it makes the other ingredients 'pop'

[Anonymous No.13140901]

>>13138727

I remember you posting some help in a thread a few weeks back. I had way over-proofed my sourdough.

Had some really great results since though. Currently I'm letting it bulk ferment for about 7-8 hours at room temp and then leaving it in the fridge for 3 days. When I then remove the dough I have to be real careful with it. Even in an oil covered container I struggle to get it out without destroying it, but once it's done, its made some beautiful pizzas.

I just need to improve my dough handling skills and get used to such a sticky kind of dough. Really awesome, Can only beat that kind of thing in a proper pizza resturant.

[Anonymous No.13141569]

Bump

[Anonymous No.13141573]

>>13140409
Thanks, I'll try this out.

[Anonymous No.13143109]

Final bump and then I'll let it die if it doesn't pick up.

[Anonymous No.13143156]

After much research I've figured out that the best sauce is simply

>raw tomatoes
>red pepper flakes
>dried oregano
>a little sugar
>salt
>a lot of anchovie paste
>extra virgin olive oil

Just blend it. Don't cook it. I think pizza with cooked tomato sauce tastes like lasagna or something.

Also, I pre bake my dough for 4 minutes at 500°. Then when adding toppings I brush the crust with a mixture of bacon grease, garlic powder, and salt. Then bake for 8 more minutes. No broiler for me

[Anonymous No.13143161]

>>13143156
i just saw you in another thread. can i get a slice of that pepperon my man?

[Anonymous No.13143288]

>>13143156
Never added sugar or anchovie paste, might actually help cut down on acidity and help with heartburn..

Boy i love an acidic sauce though

[Anonymous No.13143549]

>>13143156
I can vouch for this. I made a raw sauce once and it was surprisingly good. The only problem is that you have to let it sit for a day or two to allow the flavors to develop. I've heard the prebake technique but I've gotten such great results with the broiler that I see no point in trying anything else.

How much sauce and toppings do you guys use? I've had times where I overload the pizza and it gets stuck on the paddle, and when I try sliding it onto the pizza stone it rolls off and makes a gigantic, messy, abomination of a pizza where parts of dough is uncooked and cheese burnt. It happens rarely but it's really disappointing when it does.