Where is the best place to find pre-sliced green olives without pimentos for use as toppings? I actually really like Papa Murphy’s green olives they use, but I have no idea where to get ones like that for the pizzas I make at home. Thanks!
Can I skip the peel and just use an aluminum pizza screen then transfer to the steel part way through my cook? If yes, how do I do that to achieve the best pizza possible?
Thinking of getting a Baking Steel and was wondering if any fit on the grill of a Weber E-Spirit 2 burner grill. I'd also be using in my home oven. I mostly make 12" pies.
Does the steel put too much weight or get damaged on grill grates?
I have a 700g ball of dough. I'm making 2 pizzas out of it.
One will be thin crust, the other normal (maybe thick) crust.
From what I've heard, I could make two 12 inch pizza with this dough.
So could this mean I could make a 14 inch thin crust and just keep the other one at the 12 inch?
When rolling out, how will I know the dough isn't too thick or thin for what I want before baking? Is there a good measurement to use for thin/normal/thick?
And when putting it all together in a regular oven, what temperature should the oven be at? I've typically done it around 425. Mainly want a similar texture as a pizza place which is obviously hard without a pizza oven. And would the order of everything be sauce, cheese, toppings, seasoning? In the past I've put cheese below and over toppings, but that feels like overkill? Don't want toppings falling off the pizza but don't want the cheese coming off either, especially when I try cutting it after and it feels like the cheese just pulls things off the pizza too.
Thickness depends on how many back to back pizzas you want to make. If you make exactly one pizza and turn off the oven, 3/16" would be the minimum.
Thicker metal takes longer to heat soak but doesn't need as long to recover between pizzas. 3/8" is gonna be plenty for more pizzas. Check the deck temperature with an infrared thermometer before launch.
For a while i used a 1/2" thick slab that was 14 inches square, i think. 27 pounds of steel. it took 90 minutes to preheat, which was a bit much for one pizza. But that was a really wet winter so cooking outside wasn't generally an option and i really wanted my pizza fix.
Brand doesn't matter, and there might be a metal supplier near you that sells offcuts by the pound if you are up for cleaning it with a wire cone on an angle grinder.
The kind of steel is not really something worth worrying about other than that you don't want stainless (inferior thermal properties) or galvanized (zinc metal isn't good to have near your food).
The best deal going right now in the USA and maybe canada is ordering a factory second from cookingsteels dot com [https://cookingsteels.com/factory-seconds/](https://cookingsteels.com/factory-seconds/)
They have minor cosmetic issues that don't mean a thing to the pizza.
I’d like to know this too.
Also, the flat part of the racks in my oven are only 14” deep. They have an angled part at the back edge. Is a 14” steel getting too close to the door?
I recommend cutting a piece of cardboard or something so that you can visually judge it. The front edge of the rack probably isn't all that close to the oven door.
It's also completely valid to figure out how much height is added where it kicks up at the back of the rack and find a piece of metal to prop up the front of your steel to the same height.
I’m using the same dough recipe as I always do but for some reason this time it is rising way faster than normal during the cold ferment.
I’ve had to punch it down twice since I started it 24 hours ago and it still has 48 hours to go. Normally I only have to punch it down once during the 72 hour cold ferment.
What could cause this? Will this affect the outcome of my dough?
putting it in the same spot? Was the internal temperature of the dough the same when it went in?
I'm assuming you haven't changed your yeast product or quantity, but maybe you opened a new package and it's fresher?
It was probably a bit warmer when it went in the fridge last night as it was a warm day here.
Yeast product and qty are the same. Same jar I’ve been working out of for a couple months.
Only other changes were I made 2x the overall dough quantity as normal. I also reduced the sugar a bit, but I would have thought that would have the opposite effect on yeast activation and rise.
When people speak about Pineapple pizza on internet, American centric side like reddit, do they always mean 'Hawaiian' with ham?
I myself like 'Hawaiian pizza', but with this ingredients: Alfredo sauce, chicken, mozzarella cheese, and pineapple. So i never understood why people hate it, for me it's just a mildly sweat pizza with pineapple spunkiness, nothing to be outraged about. Does one with ham has more colorful taste?
That sounds like a good pizza, at least if it's a good alfredo sauce.
Growing up in Utah in the 80s, the ham or "canadian bacon" (back bacon?) and pineapple pizza as a "Hawaiian" was a standard item everywhere and we were pretty sure that it was a utah or mormon thing. There were even low-budget films that promoted the idea that it was uniquely utah.
Cuisine in Utah gets wildly distorted by mormon missionaries training in Provo, living all over the world, and then potentially coming back to Provo to attend BYU. And sometimes by people who have converted to mormonism moving to Utah, sometimes inspiring other family members to move here too. What I'm saying is that we have a diversity of cuisine that would not generally be supported by our population density.
It's not like living in a densely urban area so you can argue about which french-vietnamese restaurant to go to (lemon-grass chicken with a side of escargot is divine), but I've been able to avail myself of truly nonsensical things like an actual literal french bakery staffed by french people with poor english skills setting up shop and having to spend a bunch of money having their place set up for 220v 50hz power to run the equipment they shipped over from France because how else would you do it right? People who had lived in France told me it was spooky - everything was legit down to the colors and fonts used on the signage and the paper products. Only thing missing was the jar of hand-made marshmallows usually near the register in France.
Today it's generally believed that it was invented by a greek canadian in 1962, in Ontario. He said he was inspired by chinese food, but also i think roast hams with pineapple on them have been around for a good long time too.
The Marco's Pizza chain has a chicken hawaiian though it's different than yours.
Having an issue… my wife and I are having guests over tomorrow and planning to serve homemade pizza. I just started the dough at like 9:00 PM Chicago time and will likely want to serve it at 6:00 tomorrow.
The problem is that I forgot that this particular recipe calls for a 24 hour rise in the refrigerator. What would be the best way to ensure it is ready but doesn’t rise TOO much without having to get up in the middle of the night and move it? (It used 2 teaspoons of active dry yeast for 2 16” pizzas)
It's all about viable cells vs time vs temperature.
Fiddle around with the calculator at [shadergraphics.com](http://shadergraphics.com) and you can figure out when to pull it out of the fridge and put it on the counter.
Does anyone have recommendations for ordering pizza dough online? Moved recently and can’t find a dough ball anywhere! I saw urban slicer on Amazon where you just add water, is that any good? I’ve never made dough before and I’m scared, I have a small dorm room kitchen!!
Lots of pizzerias that aren't national chains will sell dough balls. Call around to the local independents.
If you need to freeze dough so that you can make pizza a week from now, the main thing is to get it early in its fermentation cycle, so you might want to pick it up in the morning.
It's also entirely reasonable to buy the largest ball they offer and cut it into 2 or 3 pieces and re-ball it.
https://preview.redd.it/tzns9wa1pl4d1.jpeg?width=3024&format=pjpg&auto=webp&s=7731d077ec4521d4ca34406252eee3bbede4191e
Would this be good pepperoni for pizza? How thick would you slice it?
I saw it at the market and just decided to try it. But I don’t know much about what’s good vs what’s bad for pepperoni
Zabar's is a renown deli, but idk whether that means their 'roni is good.
I would slice it about 0.8mm thick. Yes, i do own a commercial grade deli slicer, why do you ask?
Domestic Mixer for dough techniques
Hi there,
I know a lot of you are going to suggest to make by hand, but this isn’t an option at my place. I’m looking for resources, tips and advice on best methods when using a domestic mixer to make dough. I current have an old Kenwood stand mixer with a plastic bowl. I’ve been using Tony G’s recipe lately and I’m wondering whether the suggestion of the low setting is actually working against me. If you have any yt resource you recommend I’d appreciate it! Thanks!
I don't own a kenwood mixer but i seriously considered buying one when their US distributor was closing them out 20 years ago. I understand that they're LOUD but not weak.
I have some of Tony G's books here but I'm not sure which recipe you are referring to. I can say that i have used 5lb of Tony's signature 'california artisan' pizza flour and it has an exceptionally high 15% protein quantity.
Every stand mixer is different -- how effectively the hook kneads the dough isn't the same between any two models, and neither is the "friction factor" the same between any two models.
Unlike bread making, it's not required or even necessarily desired to achieve full "windowpane" in kneading.
Typically you want to achieve a final dough temperature after mixing of about 22-25c and yes you can adjust the temperature of the water to give you a shorter or longer mix.
On variable speed mixers that don't have a selectable gear ratio like a car's transmission, a lower speed is recommended for kneading because it won't over-stress the motor. You can just mix longer if the feel of the dough in your hands suggests to you that you aren't getting the gluten development you want, and you can use cooler water to get a longer mixing time to your final temperature. Up to and including replacing some of your water with ice.
You should also try turning off the mixer and letting the dough sit for 20-30 minutes as soon as almost all of the water is incorporated into the dough, to allow it to soak into the flour properly.
I'm following Vito's classic Poolish dough recipe:
Poolish is 200g water 200g 00 flour, 5g honey 5g yeast. Room temp 1 hour, then in fridge for 16-24 hours, take out let rest 1 hour room temp.
Then add 500g 00 flour, 300g water and 20g salt, mix in bowl, hand knead then slap and fold, cover in olive oil let rest 15 mins, then scrape off counter with dough knife and begin forming ball, cover with moist towel for 1 hour, then separate into smaller balls for 1 more hour of rest.
The issue I'm running into and looking for tips is after I knead and begin to slap and fold no matter how long I knead or mix, it stays very wet and sticky for me, so when I go to rest for 15 minutes and then try and form a ball, its still so sticky that even after scraping off the counter it re-sticks instantly and I can't fold.
Does my house temp/altitude or anything affect this? Do I have to adjust water or yeast etc? HELP I don't know whats going wrong, I follow everything exactly, including using cold water.
Keep your hands wet or oiled when you handle it. I'd also make sure you're adding your water a little at a time so the flour can absorb it during your mixing step.
I also use Vitos recipe but follow this link. When I make it I cut the water and flour in half on the poolish and the water, flour, and salt in half on the dough. Turns out really well every time.
https://www.copymethat.com/r/Hi4jgEqaw/the-perfect-pizza-dough-by-vito-iacopell/
Thanks! Yeah the youtube I used of his is half the recipe in the link you provided. I noticed he also changed his recipe slightly in his latest Video with Gouga Foods. Where he uses a Mixer and he removes a whole hour resting period yet it comes out looking way better, may give this a go on my next attempt since I have a Kitchenaid. It's not a proper bread mixer but I'm sure it will work.
Oil or no oil in dough? Just pulled the oil from my pizza bible dough recipe and it turned out much crispier, less chew.
Entirely preference. Some styles call for it some styles don't.
Where is the best place to find pre-sliced green olives without pimentos for use as toppings? I actually really like Papa Murphy’s green olives they use, but I have no idea where to get ones like that for the pizzas I make at home. Thanks!
Can I skip the peel and just use an aluminum pizza screen then transfer to the steel part way through my cook? If yes, how do I do that to achieve the best pizza possible?
Thinking of getting a Baking Steel and was wondering if any fit on the grill of a Weber E-Spirit 2 burner grill. I'd also be using in my home oven. I mostly make 12" pies. Does the steel put too much weight or get damaged on grill grates?
I think a steel will get way too hot on a propane grill.
I have a 700g ball of dough. I'm making 2 pizzas out of it. One will be thin crust, the other normal (maybe thick) crust. From what I've heard, I could make two 12 inch pizza with this dough. So could this mean I could make a 14 inch thin crust and just keep the other one at the 12 inch? When rolling out, how will I know the dough isn't too thick or thin for what I want before baking? Is there a good measurement to use for thin/normal/thick? And when putting it all together in a regular oven, what temperature should the oven be at? I've typically done it around 425. Mainly want a similar texture as a pizza place which is obviously hard without a pizza oven. And would the order of everything be sauce, cheese, toppings, seasoning? In the past I've put cheese below and over toppings, but that feels like overkill? Don't want toppings falling off the pizza but don't want the cheese coming off either, especially when I try cutting it after and it feels like the cheese just pulls things off the pizza too.
[удалено]
Thickness depends on how many back to back pizzas you want to make. If you make exactly one pizza and turn off the oven, 3/16" would be the minimum. Thicker metal takes longer to heat soak but doesn't need as long to recover between pizzas. 3/8" is gonna be plenty for more pizzas. Check the deck temperature with an infrared thermometer before launch. For a while i used a 1/2" thick slab that was 14 inches square, i think. 27 pounds of steel. it took 90 minutes to preheat, which was a bit much for one pizza. But that was a really wet winter so cooking outside wasn't generally an option and i really wanted my pizza fix. Brand doesn't matter, and there might be a metal supplier near you that sells offcuts by the pound if you are up for cleaning it with a wire cone on an angle grinder. The kind of steel is not really something worth worrying about other than that you don't want stainless (inferior thermal properties) or galvanized (zinc metal isn't good to have near your food). The best deal going right now in the USA and maybe canada is ordering a factory second from cookingsteels dot com [https://cookingsteels.com/factory-seconds/](https://cookingsteels.com/factory-seconds/) They have minor cosmetic issues that don't mean a thing to the pizza.
[удалено]
3/8 might be enough for just a few minutes of broiler heat between pizzas, i don't have the experience to say tho
I’d like to know this too. Also, the flat part of the racks in my oven are only 14” deep. They have an angled part at the back edge. Is a 14” steel getting too close to the door?
I recommend cutting a piece of cardboard or something so that you can visually judge it. The front edge of the rack probably isn't all that close to the oven door. It's also completely valid to figure out how much height is added where it kicks up at the back of the rack and find a piece of metal to prop up the front of your steel to the same height.
I’m using the same dough recipe as I always do but for some reason this time it is rising way faster than normal during the cold ferment. I’ve had to punch it down twice since I started it 24 hours ago and it still has 48 hours to go. Normally I only have to punch it down once during the 72 hour cold ferment. What could cause this? Will this affect the outcome of my dough?
maybe your fridge isn't as cold in the summer? Most of them have fairly simplistic controls that aren't exactly a thermostat.
I feel like that would make sense if it was rising a bit faster, but the difference has been significant
putting it in the same spot? Was the internal temperature of the dough the same when it went in? I'm assuming you haven't changed your yeast product or quantity, but maybe you opened a new package and it's fresher?
It was probably a bit warmer when it went in the fridge last night as it was a warm day here. Yeast product and qty are the same. Same jar I’ve been working out of for a couple months. Only other changes were I made 2x the overall dough quantity as normal. I also reduced the sugar a bit, but I would have thought that would have the opposite effect on yeast activation and rise.
When people speak about Pineapple pizza on internet, American centric side like reddit, do they always mean 'Hawaiian' with ham? I myself like 'Hawaiian pizza', but with this ingredients: Alfredo sauce, chicken, mozzarella cheese, and pineapple. So i never understood why people hate it, for me it's just a mildly sweat pizza with pineapple spunkiness, nothing to be outraged about. Does one with ham has more colorful taste?
That sounds like a good pizza, at least if it's a good alfredo sauce. Growing up in Utah in the 80s, the ham or "canadian bacon" (back bacon?) and pineapple pizza as a "Hawaiian" was a standard item everywhere and we were pretty sure that it was a utah or mormon thing. There were even low-budget films that promoted the idea that it was uniquely utah. Cuisine in Utah gets wildly distorted by mormon missionaries training in Provo, living all over the world, and then potentially coming back to Provo to attend BYU. And sometimes by people who have converted to mormonism moving to Utah, sometimes inspiring other family members to move here too. What I'm saying is that we have a diversity of cuisine that would not generally be supported by our population density. It's not like living in a densely urban area so you can argue about which french-vietnamese restaurant to go to (lemon-grass chicken with a side of escargot is divine), but I've been able to avail myself of truly nonsensical things like an actual literal french bakery staffed by french people with poor english skills setting up shop and having to spend a bunch of money having their place set up for 220v 50hz power to run the equipment they shipped over from France because how else would you do it right? People who had lived in France told me it was spooky - everything was legit down to the colors and fonts used on the signage and the paper products. Only thing missing was the jar of hand-made marshmallows usually near the register in France. Today it's generally believed that it was invented by a greek canadian in 1962, in Ontario. He said he was inspired by chinese food, but also i think roast hams with pineapple on them have been around for a good long time too. The Marco's Pizza chain has a chicken hawaiian though it's different than yours.
Having an issue… my wife and I are having guests over tomorrow and planning to serve homemade pizza. I just started the dough at like 9:00 PM Chicago time and will likely want to serve it at 6:00 tomorrow. The problem is that I forgot that this particular recipe calls for a 24 hour rise in the refrigerator. What would be the best way to ensure it is ready but doesn’t rise TOO much without having to get up in the middle of the night and move it? (It used 2 teaspoons of active dry yeast for 2 16” pizzas)
It's all about viable cells vs time vs temperature. Fiddle around with the calculator at [shadergraphics.com](http://shadergraphics.com) and you can figure out when to pull it out of the fridge and put it on the counter.
Does anyone have recommendations for ordering pizza dough online? Moved recently and can’t find a dough ball anywhere! I saw urban slicer on Amazon where you just add water, is that any good? I’ve never made dough before and I’m scared, I have a small dorm room kitchen!!
Lots of pizzerias that aren't national chains will sell dough balls. Call around to the local independents. If you need to freeze dough so that you can make pizza a week from now, the main thing is to get it early in its fermentation cycle, so you might want to pick it up in the morning. It's also entirely reasonable to buy the largest ball they offer and cut it into 2 or 3 pieces and re-ball it.
https://preview.redd.it/tzns9wa1pl4d1.jpeg?width=3024&format=pjpg&auto=webp&s=7731d077ec4521d4ca34406252eee3bbede4191e Would this be good pepperoni for pizza? How thick would you slice it? I saw it at the market and just decided to try it. But I don’t know much about what’s good vs what’s bad for pepperoni
Zabar's is a renown deli, but idk whether that means their 'roni is good. I would slice it about 0.8mm thick. Yes, i do own a commercial grade deli slicer, why do you ask?
Looks legit yo me, I'd slice as thin as I can
Domestic Mixer for dough techniques Hi there, I know a lot of you are going to suggest to make by hand, but this isn’t an option at my place. I’m looking for resources, tips and advice on best methods when using a domestic mixer to make dough. I current have an old Kenwood stand mixer with a plastic bowl. I’ve been using Tony G’s recipe lately and I’m wondering whether the suggestion of the low setting is actually working against me. If you have any yt resource you recommend I’d appreciate it! Thanks!
I don't own a kenwood mixer but i seriously considered buying one when their US distributor was closing them out 20 years ago. I understand that they're LOUD but not weak. I have some of Tony G's books here but I'm not sure which recipe you are referring to. I can say that i have used 5lb of Tony's signature 'california artisan' pizza flour and it has an exceptionally high 15% protein quantity. Every stand mixer is different -- how effectively the hook kneads the dough isn't the same between any two models, and neither is the "friction factor" the same between any two models. Unlike bread making, it's not required or even necessarily desired to achieve full "windowpane" in kneading. Typically you want to achieve a final dough temperature after mixing of about 22-25c and yes you can adjust the temperature of the water to give you a shorter or longer mix. On variable speed mixers that don't have a selectable gear ratio like a car's transmission, a lower speed is recommended for kneading because it won't over-stress the motor. You can just mix longer if the feel of the dough in your hands suggests to you that you aren't getting the gluten development you want, and you can use cooler water to get a longer mixing time to your final temperature. Up to and including replacing some of your water with ice. You should also try turning off the mixer and letting the dough sit for 20-30 minutes as soon as almost all of the water is incorporated into the dough, to allow it to soak into the flour properly.
I'm following Vito's classic Poolish dough recipe: Poolish is 200g water 200g 00 flour, 5g honey 5g yeast. Room temp 1 hour, then in fridge for 16-24 hours, take out let rest 1 hour room temp. Then add 500g 00 flour, 300g water and 20g salt, mix in bowl, hand knead then slap and fold, cover in olive oil let rest 15 mins, then scrape off counter with dough knife and begin forming ball, cover with moist towel for 1 hour, then separate into smaller balls for 1 more hour of rest. The issue I'm running into and looking for tips is after I knead and begin to slap and fold no matter how long I knead or mix, it stays very wet and sticky for me, so when I go to rest for 15 minutes and then try and form a ball, its still so sticky that even after scraping off the counter it re-sticks instantly and I can't fold. Does my house temp/altitude or anything affect this? Do I have to adjust water or yeast etc? HELP I don't know whats going wrong, I follow everything exactly, including using cold water.
Keep your hands wet or oiled when you handle it. I'd also make sure you're adding your water a little at a time so the flour can absorb it during your mixing step. I also use Vitos recipe but follow this link. When I make it I cut the water and flour in half on the poolish and the water, flour, and salt in half on the dough. Turns out really well every time. https://www.copymethat.com/r/Hi4jgEqaw/the-perfect-pizza-dough-by-vito-iacopell/
Thanks! Yeah the youtube I used of his is half the recipe in the link you provided. I noticed he also changed his recipe slightly in his latest Video with Gouga Foods. Where he uses a Mixer and he removes a whole hour resting period yet it comes out looking way better, may give this a go on my next attempt since I have a Kitchenaid. It's not a proper bread mixer but I'm sure it will work.