/ck/ - Food & Cooking

[Anonymous No.15913696]

ITT: post your best Neapolitan pizza dough recipes for home cooking
And also whatever tips and tricks you have for making it in home conditions

[Anonymous No.15914177]

b-bump ;_;

[Anonymous No.15914204]

I'm going to use your thread for a question OP. When I have tried to make dough for pizza it has become way to springy and impossible to flatten out to a thin round pizza. What am I doing wrong?

[Anonymous No.15914269]

>>15914204
is it cold? let it come to room temp
hold the edges, let gravity do the work

[Anonymous No.15914335]

>>15914269
Yeah that might be it, I think I've been taking it straight from the fridge. I let it cold rise over the night. I've tried not to use too much flour. I thought the problem was that I had been working it too hard

[Anonymous No.15914374]

>>15914335
Fuck that crap and you people can fuck yourselves. I like it slightly warmer than room temp. That means I microwave it to get it that way, that's like 20 seconds or so, then throw it on a hot skillet. Banging, best of both worlds right there even with leftover pizza.

[Anonymous No.15914378]

>

[Anonymous No.15914379]

Hopefully we can all agree on this, never leave it to a female.

[Anonymous No.15914383]

>>15914378
What is that, cinders for ants?

[Anonymous No.15914385]

>>15914378
witchy wart?

[Anonymous No.15914401]

>>15913696
they named pizza crust after ice cream??

[Anonymous No.15914464]

- 10 g yeast
- 1 l water
- 55 g salt
- 1,7 kg flour Type 00
- 20 g olive oil

- canned tomato, whole, w/o skin
- salt (ca. 0,5 spoon/can)
- basil


dissolve salt and yeast in water with bare hands. add olive oil. mix a bit with bare hands. add 1 kg of the flour bit by bit. give rest of flour on working place. add watery dough. knead for 15-20min with bare hands. put in bowl and cover with wet sheet. let rest for 1h.split dough in 250g pieces. put on baking, max. 6 pcs. wrap baking sheet with plastic foil totally protect from air. cover with wet sheet. let rest for 5-6h. form for pizza. add around 1 trowel of tomato sauce/pc of dough. add mozzarella and basil. enjoy.

[Anonymous No.15914478]

>>15914204
Be a bit more patient with it. Eventually the gluten relaxes and you can stretch it out properly. Might have to do it a few times.

[Anonymous No.15914505]

>>15913696
Whats the game for getting chewy pizza or any dough?
I tend to get quiet soft and pillowy dough every time, even with bread flour and long kneadings/overnight rises.
How do I get a chewy pizza/any dough?

[Anonymous No.15914550]

>>15914505
double the amount of salt you normally use

[Anonymous No.15914575]

>>15914550
Wouldn't that harm the yeast?

[Anonymous No.15914580]

tell me how to properly bake pizza in a e-oven. using pizza stone or not? temperatures.

[Anonymous No.15914688]

>>15914580
If you have a heavy duty baking tray just flip that over and use it.
Otherwise, get a steel, or rather go to a hardware store and get a medium gauge piece of sheet steel, for more crispness, but higher chances of burning and stickage, and having to deal with a big block of steel.
Or a stone for less crispness, longer preheating, but sticking less and probably being lighter.
Preheat to like 450-500F depending on the size of the pizza, if its larger go lower so the dough has time to fully cook before burning, and then slide it on.
Throw the upper heating element on and give it a few minutes to cook fully, watching closely.
Wa la

[Anonymous No.15914766]

>>15913696
Homemade yogurt and self rising

[Anonymous No.15914778]

>>15913696
Euros will pretend this isn't terrible

[Anonymous No.15914792]

Pro-tip: unplug the smoke detector

[Anonymous No.15914822]

>>15914688
i used a stone several times but imo the oven doesnt get the heat which is needed to bring the pizza to the perfect point. i mean, the result was always pretty good, but missing the last piece to perfection. will try with flipped baking try.

[Anonymous No.15914840]

If your oven doesn't get very hot, you can preheat a cast iron on the stovetop and finish under the broiler. You will get that combination of spring and charring a good pizza needs.

[Anonymous No.15914855]

>>15913696
I just use Chef John's California pizza dough recipe, and put Neapolitan style toppings on it.

[Anonymous No.15914857]

>>15914792
>smoke detector
>plug

[Anonymous No.15914873]

>>15914855
I was rather disappointed in the flavor of that one.
It was just bland.

My go-to for pizza dough is Kenji's overnight no-knead right now.
But I'm thinking of trying some of the ones from King Arthur Flour. I've done their bread and its turned out great.

[Anonymous No.15915172]

>>15914857
deenergise device

[Anonymous No.15915582]

>>15914792
>Pro-tip: unplug the smoke detector
you mean the dinner bell?

[Anonymous No.15915647]

>>15913696
Stone/steel preheated max for 1 hr. Right before launch, turn on the broiler, so it goes into the oven with the broiler orange. Have the steel about 8-10 inches from the broiler. Let that cook for 30 sec-1 min then turn off the broiler and turn it back to reg oven max heat. Cook another few minutes, turn it once or twice.

[Anonymous No.15915663]

>>15915582

[Anonymous No.15915665]

>>15914464
>- 10 g yeast
>- 1 l water
>- 55 g salt
>- 1,7 kg flour Type 00
>- 20 g olive oil

[Anonymous No.15915712]

[Anonymous No.15916151]

Can I substitute a cast iron pan for a stone/steel?

[Anonymous No.15916209]

Do you guys use the fancy 00 flour every time? I tried using all-purpose last time and it had a really strong "wet dough" taste

[Anonymous No.15916343]

>>15916209
I worked out the math for Caputo chef's flour as costing $1 per pizza so I think it's worth it.

[Anonymous No.15916528]

rate the pizza I made today
parmasan, olive oil, two types of mozarella, sauce and dough made by me plus basil
ignore the amex it's a meme

[Anonymous No.15916658]

>>15916528
Looks a bit heavy on the cheese desu

[Anonymous No.15916835]

>>15916151
Yes.
If you're going for the classic style it'll make a great albeit small pizza.
Thicker pan pizza in general is a great type to make if you have a good dough recipe.

[Anonymous No.15916931]

I used the recipe and calculator at https://mypizzacorner.com/ - I make it in a cast iron skillet, cooking the bottom for 4 minuts and broiling in the oven for another 4, all at max temperatures. Comes out pretty well. Pic related

[Anonymous No.15917857]

Here's my recipe with good results:

600ml water
1kg flour
30g salt
0.5 teaspoon dry yeast

Dissolve salt into water, then add flour until it's as thick as yogurt. Add yeast and mix in. Then incorporate the rest of the flour and knead.

[Anonymous No.15917990]

>>15914335
You need to take it out the fridge like an hour before you’re going to use it.

[Anonymous No.15918001]

>>15914505
00 flour

[Anonymous No.15918008]

>>15914792
That looks very good for a 4chan pleb

[Anonymous No.15918019]

>>15916528
Looks pretty bad, sorry. I give it a 1.3/10

[Anonymous No.15918048]

>>15914378
Did you not want chernobyl as a topping?

[Anonymous No.15918216]

look up "tavolaartegusto pizza" and use a machine tl website to make sense of the directions

[Anonymous No.15918361]

>>15917857
From this recipe

[Anonymous No.15919238]

>>15916931
That looks pretty good for home conditions, will need to try it

[Anonymous No.15919248]

What gives Neapolitan pizza dough that airiness and chewiness? How can I replicate this at home?

[Anonymous No.15919329]

>>15918361
The cheese melted nicely

[Anonymous No.15919351]

>>15919248
70% hydration dough makes it easier to get springy crust in your oven.

[Anonymous No.15919531]

>>15919248
An oven at 900F. Oven heat like that is worth almost all the rest-- ingredients, technique, etc. It takes a lot more effort and refinement when you are down 400 degrees in a home oven. 00 flour is just bread flour milled fine like a gravy flour, so it can absorb water more easily, but any kind of extended rest will pretty much get you that. Its unmalted and medium gluten. For home ovens a malted bread flour or stronger is probably best. If you dont have a stone, a steel square cake pan or a very thick aluminum sheet pan can make first rate pan pizzas.

[Anonymous No.15919550]

Ferment dough
Raw sauce
Make your own mooz
Grow your own basil

Simple as

[Anonymous No.15919589]

>>15914204
I have a question too, I've been using a pizza stone recently and you're supposed to pre-heat the pizza stone on the BBQ/ Oven, make the pizza on a seperate tray and then slide the pizza onto the pizza stone. However, whenever I make the pizza base myself it sticks to the base of whatever I've made it on so that I can't slide it onto the pizza stone
Any tricks for solving this? Is my pizza dough wrong, is it a bad idea to put hot pizza sauce straight onto the pizza base, am I loading up the pizza with too much stuff? I've tried putting a huge amount of flour underneath the base to stop it from sticking but it never works

[Anonymous No.15919700]

>>15914688
Just get a pizza stone it's very close to the real thing

[Anonymous No.15919714]

>>15914204
never have this issue
also, dont always ferment in the cold, so, id go with the cold
also autolyse bb fuck the naysayers

[Anonymous No.15919715]

>>15914505
prolly need a fucing pizza oven or really high temps

[Anonymous No.15919719]

>>15916931
elaborate please, your pie looks very succesful

[Anonymous No.15919767]

>>15919589
Make your pizza on non-stick baking paper, place it in the oven on the stone with the baking paper for like 5 minutes until the bottom of the base is cooked, and then simply open the oven and slide the baking paper out and continue to cook it like normal.

[Anonymous No.15919770]

>>15919589
bro
flour that shit - give it something to slide on and something dry
also, dont leave your dough on the tray/paddle too long, moisture causes it to stick

[Anonymous No.15919852]

>>15919589
Two things that make it easier
1. Bag of semolina flour for dusting the bottom. You can use tons of it without it making your pizza taste like raw flour because it can be wiped off afterwards.
2. Just make it on foil and put the whole thing in the oven. It will still brown the underside.

[Anonymous No.15919880]

>>15919767
Thanks I'll try this
>>15919770
>flour that shit - give it something to slide on and something dry
what do you think I meant by
>I've tried putting a huge amount of flour underneath the base to stop it from sticking but it never works
>also, dont leave your dough on the tray/paddle too long, moisture causes it to stick
This could be the issue, I usually pour the sauce on then spend time grating cheese, cutting veggies and whatever else to put on it
>>15919852
>1. Bag of semolina flour for dusting the bottom. You can use tons of it without it making your pizza taste like raw flour because it can be wiped off afterwards.
Again, I've tried this
>2. Just make it on foil and put the whole thing in the oven. It will still brown the underside.
Good advice too, would you recommend foil or baking paper like >>15919767 says? Maybe foil is better since I won't have to remove it, and I think the baking paper I have says it shouldn't be used at high temperatures

[Anonymous No.15919892]

>>15919880
If you're baking on a stone around 500F then use paper as long as it doesn't burn. The reason I use foil is because I'm broiling on steel.

[Anonymous No.15919942]

>>15919589
What are you using for a peel? If it's metal instead of wood that can cause problems. Dust flour all over the dough before stretching and dust flour and cornmeal or semolina on the peel. Lowering the hydration to 58-60% also helps a lot. At that hydration with a wood peel and some skill you may not even need the flour.

[Anonymous No.15920155]

>>15919942
By peel do you mean the tray I put the pizza base on? I use a wooden cutting board that I guess has been treated with some kind of mineral oil or other finish, it was treated when I bought it
>Lowering the hydration to 58-60% also helps a lot
Do you mean the amount of water in the dough?

[Anonymous No.15920158]

>>15919589
Switch from flour to cornmeal.

[Anonymous No.15920160]

>>15920158
No
Would that even make a difference?

[Anonymous No.15920177]

I cook mine straight on the oven rack, Science says so!

[Anonymous No.15920180]

>>15920160
Yes.
It makes a large difference.
The flour gets absorbed by the dough and becomes wet and sticky after prolonged contact.
Cornmeal stays on the surface.

[Anonymous No.15920561]

>>15919589
I had the same problem, I tried with semolina for months but it made so much fucking mess and get everywhere and my wife would go ape shit. More recently I tried with baking paper and it worked a few times but once it got totally stuck and I had to throw out the pizza. My final solution is just to remove the pizza stone from the oven and put it on the stove stop, put the stretched dough and dress it quickly before returning to the oven. This works best as you get a crisper base since it starts cooking at soon as it hits the stone and less mess from extra flour and no sliding means you won’t lose toppings everywhere

[Anonymous No.15920562]

>>15916931
Basically I make the dough as indicated in the recipe I linked, then spread some semolina flour on the iron skillet and place the stretched dough in it. Put the sauce on, then cook on the hob at max temperature for ~4 mins, rotating every 30 secs or so as the iron skillet heats up unevenly. At this point the dough should start bubbling, put the cheese on and slap it in a preheated oven as high as it goes (mine goes to 275 deg) with the broiler on, right under it - should be done in 4/5 mins.

I'm still optimize timings for my oven and hobs and playing around with hydration levels and proofing times - can't quite get that airy, springy border yet but can make excellent ticker pies - stuffed crusts come out pretty well too.

Pic related, stuffed crust sausage and potato white pizza, very tasty.

[Anonymous No.15920571]

>> 15920562
>> 15919719
Was meant to reply to this fellow anon

[Anonymous No.15920581]

>>15920562
>>15919719
Was meant to reply to this fellow anon

[Anonymous No.15920587]

>>15920155
Yeah. This thing. Metal can stick but is good for turning once it's cooked a little. Cant speak to your cutting board but might be the problem. And yeah: maybe reduce the water a little. And someone said: don't let it sit on the board for long. You have to work fast or it will stick if the dough is wet at all. A kitchen scale is a good thing to have. Srs home bakers don't use volumetric measurements, like cups and shit. Things are done by grams, oz, whatever, so the recipes can scale to any size when you represent a recipe as a series of percentages. So a typical pizza dough looks like
Flour 100%
Water 62%
Salt 2%
Oil 2%
Sugar 1%
Instant Yeast 0.5%

with a typical 12" pizza dough being about 300 grams. For pizza there's also "thickness factor" with 0.1 being pretty standard medium thickness crust. Many scales can't do super fine measurements, like mine, so I still use tsp and tbs for the light stuff like the salt, yeast, etc. All the online calculators for pizza dough output measurements like this.

[Anonymous No.15920824]

>>15913696
I got a pizza steel and I haven't figured out the right placement for it yet, I don't have a broiler in the main comparment so my choices are either

>broiler drawer which is smaller and the oven may not get as hot
>main oven at either the top, middle or bottom

whats the move?

[Anonymous No.15920842]

>>15919589
either your dough is too wet, or the surface of whatever tray you are using is bad. metal peels tend to stick more than wooden ones.

[Anonymous No.15920849]

>>15918361
what oven? no way you get charring that good in a home oven

[Anonymous No.15920885]

>>15919589
I use a pizza steel and a wooden pizza peel which has been lightly floured. If the pizza is a bit sticky before launching, picking up a corner of the dough and blowing a pocket of air underneath, letting go of the edge you were holding up and giving the whole thing a shake will usually free it up and have that pizza dough sitting like it's a tiny hovercraft, it'll glide on that pocket of air straight into the oven, it's a trick I learned when working in a pizzaria that used wooden peels and had some large/heavy pizzas that were hard to launch.

[Anonymous No.15920898]

>>15920587
Are you one of the many people I gave this detailed explanation to and linked to the pizzamaking forum? Because everything you said was 100% accurate.

[Anonymous No.15920907]

>>15920824
I'd say three possibilities:

1. Lower rack so the steel is closer to the main heating element, and hopefully the ambient temperature around it is enough to crisp the top

2. Highest rack in the hopes of capturing heat reflecting/radiating from the top surface of the oven (and also sitting in the hottest air), in the hopes of having your pizza crisp properly on the top crust

3. (Most likely to succeed, but also biggest pain in the ass) Start the pizza on the steel in the lowest position of your main oven and bake until the bottom of the crust is looking good, then transfer to your pre-heated broiling drawer to broil the top and ensure it gets as crispy as it should.

[Anonymous No.15920915]

>>15919589
Lots of replies to this with good advice but what I've found really helps too is to let the edge of the dough hang over your peel a little bit, then bring that in contact with the stone and let it sit there for a couple seconds. The dough will stick to the stone and then you can slide your peel out effortlessly. Gotta credit my man Weeds & Sardines for this, super underrated channel.
https://youtu.be/t4t3bqb_91E

[Anonymous No.15921054]

Lots of tips here. He talks fast and the subtitles aren't 100%: https://www.youtube.com/watch?v=Cq90lUQUCUo

-flour with lots of gluten
-mineral water (Italians have no other water)
-good yeast (make your own)

[Anonymous No.15921128]

>>15920907
I tried the highest rack and it didnt work at all, the base refused to brown and the top didn't melt very well either, I determined that putting it at the bottom works best and the top crisps just fine. But I have to be careful because the steel gets way way hotter at the back and I risk burning everything black. I'm gonna try rotating the pizza halfway through to fix that.

[Anonymous No.15921140]

>>15921128
Yeah, if your oven heats unevenly, a good rotation halfway through is in order. When I cook at my house I have to do that while my parents' much nicer oven when I make pizzas for family dinners over there is flawless and I never have to move it.

[Anonymous No.15921156]

>>15920915
This is actually really good, it's like all the best advice condensed into one video. Ragusea btfo.

[Anonymous No.15921680]

To broil or nor to broil??

[Anonymous No.15921700]

What do we think of this delicious homemade Neapolitan style pizza

https://www.alphafoodie.com/delicious-homemade-neapolitan-pizza-marinara-style/

[Anonymous No.15921909]

>>15920898
Not exactly. I've been making pizza at home and lurking pizzamaking for many years now. Like lots of people I first stumbled onto Jeff Varasano's page/blog and then found pizzamaking.

[Anonymous No.15921913]

>>15916931
Looks good, but it didn't rise correctly. As a result the external part of the dough looks heavy and not fully cooked

How much time do you let it rise?

[Anonymous No.15921928]

>>15921680
My take on the broiler is like I said above: do it when you launch, not at the end. Right before you launch it, switch to broiler. When it's glowing orange, which takes a few seconds, then launch. Let it go for 30-45 seconds until it's risen all it will and then shut it off and go back to reg max heat for the rest of the bake. Pizza should be maybe 10 inches from the element.

[Anonymous No.15921933]

>>15921928
good idea. i always did it last but this makes more sense

[Anonymous No.15922051]

>>15914792
looks A+

[Anonymous No.15922121]

>>15921913

It was a 24 hours room temp proof. I do agree I'd like to see a more airy dough but no idea what I'm doing wrong.

[Anonymous No.15922191]

>>15922121
Don't know how much yeast you used but 24h seems like too much for it not to rise, so your dough probably rose and collapse.
Try with less time, like 16h

[Anonymous No.15922205]

these traditional italian style pizzas are such garbage. The cheese is poorly distributed, most bites are just bread and sauce, that mozzarella will easily slide off of when you try to eat it, sauce is too thick. dice up your damn toppings, no one wants a whole leaf of spinach in a bit, you just want little bits of it. American pizzarias perfected pizza, just make american style, sure throw some spinach or whatever, but why revert back to an inferior pizza design?

[Anonymous No.15922211]

>>15921700
terrible

[noko No.15922215]

>>15920562
this actually looks delicious

[Anonymous No.15923177]

>>15914464
I tried this earlier and it was far too wet. Now I've got enough dough for 8 pizzas and I live alone. Hope you choke on the utensil of your choice.

[Anonymous No.15923197]

>>15916528
What's with that yellow piss all over the pizza?

[Anonymous No.15923472]

>>15923197
greese

[Anonymous No.15923803]

>>15919880
yeah, you really gotta have everything ready one you lay your dough on your peel/slider

if youre letting it sit on it for the length of time it takes to grate cheese, cut vegies n shit, sticking is almost 100 percent likely

of course you should give your tray/peel/slider a few shakes to see if the pie moves freely or if its stuck before try to slide it it. keep shaking until all areas are free and moving.
in a pinch, use something flat with some flour on it and slip it under any places that are catching - thats my spots fix when i have to trouble shoot a non sliding pie

[Anonymous No.15924164]

>>15916931
>Rocket

What the fuck is the point? You're just going to inevitably pick it off when you eat it.

[Anonymous No.15924231]

>>15924164
u wot

[Anonymous No.15924286]

>>15916931
Is that a stuffed crust

[Anonymous No.15924352]

>>15921680
my method: put the stone one the 2nd rack from the top, and use the broiler to preheat it. when it is preheated, just switch to baking mode.
i can usually get 650 degrees on the stone with this method.

[Anonymous No.15924519]

>>15924352
holy shit i never thought of that

[Anonymous No.15924537]

>>15920562
than you
those are both stuffed crust - thats why you had the huge crusts - i thought they were fluffy and bready

bwtween than and prebroiling the stone, i guess ive some new things to try

[Anonymous No.15924546]

>>15914204
might be your technique
well floured surface
press/pat/push with finger tips all about, demarcating a crust zone and pushing down an interior zone and shaping the whole
once its spread a bid, just start hanging it on your knuckles and letting gravity do most the work

[Anonymous No.15924560]

>>15914464
Found the American using kg and l won't hide you.

1.7kg flour and 1L water....is this for art and crafts?

No way is this going to have the right consistency

[Anonymous No.15925172]

Bump

[Anonymous No.15925622]

>>15914464

[Anonymous No.15925632]

>>15921909
Nice. There are so many grade A retards on pizza related threads here that it's shocking to see anyone else who posts correct information.

[Anonymous No.15925640]

>>15922191
This, though I find 10 hour counter rise and then into the fridge is the best method for me when making 24 hour dough.

[Anonymous No.15925645]

>>15924560
Can't be American, they're using commas instead of decimal points.

[Anonymous No.15925652]

STOP using bread flour
STOP using Caputo 00

Go to a restaurant supply, or online and get some HIGH GLUTEN flour. This made the single biggest difference in my pizzas.
That weak shit from the store, Caputo included is like 12.5%. Get some 14% and watch and be amazed.

[Anonymous No.15925763]

>>15925652
I like the red bag Caputo chef's flour that's 13.5%

[Anonymous No.15925826]

>>15925652
All trump's bromated is the gold standard. Limp wristedittle bitches won't use it because a biased study from Japan in 1989 showed that the presence of potassium bromate in quantities millions of orders of magnitude greater than you'd get in a bag of flour might have given some lab rats cancer in it's raw form, so it was labeled a carcinogen and banned in Europe. Nevermind it's a tiny amount in raw flour and changes state at 500 degrees to become a different chemical altogether during baking which isnt a carcinogen, so you're never even ingesting raw bromate and every major east coast pizza restaurant uses it. It's also 14.2% and can handle really high hydration levels ridiculously well. Best fucking pizza dough flour out there.

[Anonymous No.15925834]

>>15914792
This-a is-a good-a pizza-a.

[Anonymous No.15925891]

I know you think of me as a man of exceptionally refined tastes, being a three-star Michelin chef and all that, but I like the simple things in life. I am not one to splash out on fancy cars (I can't drive for a start), or posh clothes, or even holiday homes around the globe like so many of my friends. I am happiest in the countryside, fishing or stalking, or just being with good friends, chatting and catching up.
So, dear readers, do not be shocked by this week's recipe, for it is a simple offering - a humble pizza. If you go to my restaurant, you will get a posher version, but this is one you can make at home with the children. Watch them devour it, for they will love the flavour.
To me, the key to a great pizza is the base, and what you need to do here is to make sure it is super-thin. It is easily done - once you have it on the baking tray, just keep spreading it out until you feel it is as thin as possible.
Remember, the base will rise slightly when cooked so you can afford to be radical here.
I would (as loyal readers will remember) suggest you use buffalo mozzarella; it just tastes so much better, and the texture is much nicer. Frankly, the other stuff is a bit like rubber by comparison. Sort of like the difference between Edam and Cheddar, and who eats Edam, for heaven's sake? Why would you bother?
If you want to put some other ingredients such as chicken on top (cooked, obviously) or anything else that takes your fancy, then go for it. But I'm a strictly margherita man, always have been. Why add to something that's perfect?

I remember the first time I tasted a real Neapolitan pizza margherita, in Naples (funnily enough), at a pizzeria called the Antica Pizzeria Port'Alba. It is said to be the oldest pizzeria in the city and dates to 1738, when it produced pizzas for peddlers to sell on the streets.
The pizzas are heavenly - the thin crust with the brown, almost burnt crust, the tasty tomatoes and melted cheese, just utter heaven, and what could be simpler?

[Anonymous No.15925924]

>>15925826
Damn. You're too smart to be here m8.
Agreed that All Trump's makes some solid stuff.
Working through a 50lb sack of Bouncer High Gluten right now.

[Anonymous No.15926089]

>>15925891
Based Knorr salesman

[Anonymous No.15926963]

>>15925652
>>15925826
But real Neapolitan places use 00 flour...

[Anonymous No.15927630]

>>15925652
>STOP using bread flour
>get some HIGH GLUTEN flour.
what did anon mean by this? My brea flour is like 14% and i can just add vital wheat gluten if i need it higher (i don't)

[Anonymous No.15927763]

Tips for making the best possible pizza with little pizza making equipment?

[Anonymous No.15928086]

>>15927763
lol get the stone or a steel at least
other than that all you need is a container to hold the dough in case you want to out it in the fridge

[Anonymous No.15928257]

>>15926963
00 is just the fineness of the grind.

[Anonymous No.15928264]

>>15925924
Bouncer is excellent.

[Anonymous No.15928316]

>>15913696
What a nice pizza dough in OP's pic. It is a pizza dough, something simplistic, with cheese around the center in a random pattern to make it look nice. Something spoiled kids of rich daddies would appreciate for sure.

[Anonymous No.15928358]

>>15928316
nice chip on your shoulder bud

[Anonymous No.15928389]

>>15914505
Knead longer to form more gluten bonds. Use flour rich in protein - more protein the flour has, the more gluten you will form when kneading.

[Anonymous No.15928421]

>>15914505
i would actually imagine its all in the baking really

[Anonymous No.15929335]

>>15928316
Is this one of those schizos I've been hearing about

[Anonymous No.15929345]

>>15928316
>10th degree high school trauma projection

[Anonymous No.15929391]

I dunno about neopolitain pizza, but the master dough recipe from the pizza bible is pretty damn good.

[Anonymous No.15929404]

>>15928389
What if you pour protein powder in the flower?

[Anonymous No.15929709]

>>15929404
a daring synthesis
try it and report back results

[Anonymous No.15930617]

Don't have 00 flour at hand but I do have bread flour and wholemeal flour so I'm just gonna experiment around a bit

[Anonymous No.15930630]

>>15913696
The most important ingredient for pizza dough is the oven.

[Anonymous No.15930860]

>>15930630
What do you do if you only have an electrical home oven that goes up to 250C

[Anonymous No.15930878]

>>15930860
That's fine. Your pizza will not be like a firewood stone oven pizza, but it'll be great as well.

[Anonymous No.15930891]

>>15930860
you spend 200e on a pizza oven that does 350. 450 if you go upward of 600e.

[Anonymous No.15930909]

I've had pretty good success with Wolfgang Puck's dough recipe and using a cast iron skillet to make four smaller pies. Lower your racks, preheat the skillet with the oven, slide that puppy in there and by the time the top is done the bottom is also beautiful.

[Anonymous No.15931897]

>>15930909
Sounds good, gonna try this

[Anonymous No.15933551]

What toppings do you use?

[Anonymous No.15934796]

>>15933551
there's only three toppings for Neapolitan pizza: margherita, marinara, bianca

[Anonymous No.15935039]

>>15934796
>there's only three toppings for Neapolitan pizza
no basil, olive oil?

[Anonymous No.15935144]

>>15935039
as in three types of Neapolitan pizzas, not three individual toppings

[Anonymous No.15935221]

Heya guys, i have made a couple of pizza videos you could take a look at. I make a wonderful "NYC" style pizza and an italian style pizza. I also have some videoes about what cheese you should have on your pizza. GOOD LUCK!

https://www.youtube.com/watch?v=SDpCzJw2xm4

https://www.youtube.com/watch?v=9TjUWnAK0cg

https://www.youtube.com/watch?v=AFT1BkbEtfc

https://www.youtube.com/watch?v=UWVEgoEGnkY

https://www.youtube.com/watch?v=o4ABOKdHEUs

https://www.youtube.com/watch?v=fcQfyimnF7E

https://www.youtube.com/watch?v=npbj6Z-JL8U

https://www.youtube.com/watch?v=9AG8A40BzXw

https://www.youtube.com/watch?v=lzAk5wAImFQ

https://www.youtube.com/watch?v=3ZEGG1mb3Rc

[Anonymous No.15935242]

>>15935221
Sorry this is strictly an InternetShaquille board

[Anonymous No.15935263]

>>15935242
Heh, that's where you're wrong. This imageboard is actually for everyone, as long as you don't break the rules that is. Here's a cut out from the faq page: https://4chan.org/faq

4chan is a simple image-based bulletin board where anyone can post comments and share images. 4chan's collaborative-community format was inspired by one of the most popular forums in Japan, Futaba Channel. Different boards are dedicated to different topics, from Japanese anime, manga, and culture to videogames, music, and photography. Users do not need to register an account before participating in the community.

So you see, you are wrong.

[Anonymous No.15935364]

>>15935263
In afraid some rules are just unwritten

Run along now, the wife isn't gonna prep herself

[Anonymous No.15935410]

>>15935221
holy shit

is that how to get that glorious Neapolitan crust?

ive never read that anywhere

[Anonymous No.15935498]

>>15935410
Yes, you'll have to thank honeyview and winecellars for funding my videos. But as long i have funding i will continue to make pizza videos, as these are the only ones people watch.

[Anonymous No.15935610]

>>15935498
what is winecellars?

but for real - ive always wanted to make a Lombardi's pie and i think you may have just opened the door

[Anonymous No.15936170]

>>15923177

are you retarded

[Anonymous No.15936491]

>>15922205
>"Spinach"
God, I'm leaving this board. All you retards do is eat fast food and cook frozen tendies.

[Anonymous No.15937640]

>>15935410
That neapolitan looks like shit desu

[Anonymous No.15938062]

>>15935364
>the wife isn't gonna prep herself
kek

[Anonymous No.15938380]

>>15935221
You could probably call a video "PIZZA PIZZA INTERNET PIZZA MEME PIZZA CRUST PIZZA" and get enough bot subscribers in seconds for youtube to instaban you at this point.

[Anonymous No.15939022]

>>15937640
come back when youve learn to cook bb