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Pizza Dough
- mhh__ 8y agohttps://www.pizzamaking.com/forum/index.php https://www.pizzamaking.com/forum/index.php Forum with far too much information on Pizza dough and preparation + Experimentation on how to imitate famous Pizza e.g. reverse engineering Papa Johns
- NorthOf33rd 8y agoIs Github becoming a popular place for blogging simply because my coworkers will think I'm doing a code review and not reading about Neapolitan Pizza? If so, thank you for your service. It's working.
- quickthrower2 8y agoIt almost is, but the super large picture of the guy holding a pizza base might give up the game. On a serious note, Github could be a good place for blogging because you can get CI to check your code examples, and even to lint your spelling, as well as get readers to supply PR's to fix any errors they see.
- jgtrosh 8y agoI always dream of being able to discreetly inform people of minor mistakes in their posts/comments in a way that would make it dead easy for them to accept the change. PRs sound very appealing!!
- monksy 8y agoI think we need a new infrastructure for this on the internet. At least some place to say where content is stored, and where to do pull requests against. EDIT: GIT+Blockchain+Blogs for the future (patent pending)
- ivan_ah 8y agoI was actually working on something similar for my blog. I want to abstract away github though (average visitor might not have a github account), but whatever suggestion / fix the web visitor makes gets saved and turned into a PR so that the author can easily merge. Not sure what to call it. Crowd-typos? Crowdfix?
- bovermyer 8y agoI'm using it for manuscripts for tabletop RPG books. I have yet to get any comments, but I suspect that's because most people don't know it's there.
- tgtweak 8y agoNot if you open it in markown (you get bonus points for rendering it in your mind like a less sexy version of the matrix)
- hendricius 8y agoI use it so that I can keep track of my own iterations. It's an excellent way to visualise the way for a given recipe. A person usually never makes the perfect recipe right away.
- johnwyles 8y agoThere are a few options for disguising reddit out there: - As Outlook: https://pcottle.github.io/MSOutlookit/ https://pcottle.github.io/MSOutlookit/ - As Word: http://pcottle.github.io/MSWorddit/ http://pcottle.github.io/MSWorddit/ - As Code: http://codereddit.com/ http://codereddit.com/
- Kikawala 8y agoAs a shell emulator: https://redditshell.com/ https://redditshell.com/
- rconti 8y agoAs a non-dev, this trend makes everything feel overcomplicated, self-aggrandizing, and less approachable.
- jciochon 8y agoCan I ask why exactly? I happen to be a dev (non-web), but honestly most big blog sites are a pretty bad experience. Full of ads, giant media banners, and irrelevant "related-articles" sections. Sure, Github's repo interface probably isn't optimal, but it's not much worse than a minimal personal blog/template. And if you're not concerned with the dev pieces you've at least got the actual no-frills content right there in front of you.
- ahallock 8y agoPro tip for making pizza at home: Use a food processor to knead the dough; it will come together quicker and prevent oxidization, resulting in much better flavor in the finished pie. Restaurants make large batches, exposing only a small surface area of the dough.
- shaklee3 8y agoYou should use a stand mixer with a dough attachment if possible. Food processors are very rough on the dough, especially if you use a metal blade. They also can't handle a lot of dough at once without burning out the motor.
- ahallock 8y agoA stand mixer will not yield the best flavor, which was the point of my comment. Here is the original article that tests both: https://slice.seriouseats.com/2010/10/the-pizza-lab-how-to-make-great-new-york-style-pizza.html#comments-121754 https://slice.seriouseats.com/2010/10/the-pizza-lab-how-to-m...
- shaklee3 8y agoInteresting. Maybe that advice only applies to pizza, but America's Test Kitchen, at least for making dough for bread recommends against using a food processor. I usually make dough in fairly large batches, so I don't know if the effect Kenji talks about would have changed anything for me. I've probably made several hundred pizzas at home, and it definitely took a while to perfect the crust.
- rocheio 8y agoThanks for sharing - lots of detail on the process and the pictures look really helpful, although honestly I have no familiarity with pizza dough making to judge by. Great read regardless. I love the idea of Github becoming a more popular place for recipes. I translate many of the recipes I end up cooking into Markdown files[1], and love that Github renders them in a way that I can still share with my relatives. The real win though is that with git for VC, you can update these recipes with the smallest changes and notes each time you cook it, knowing that each time you're getting closer to the perfect version of each meal. I hope this idea catches on enough that people might one day submit issues / PRs for each others recipes much like we do with open-source code. May try this dough out myself soon since I'm still on a baking kick from all the Christmas cookies. Will open a PR / issue if I have any suggestions from the experience! [1]: https://github.com/rocheio/recipes https://github.com/rocheio/recipes
- craftyguy 8y agoI've been storing recipes in git for years, also in markdown so I can edit/view on pretty much any device with a markdown viewer/editor. This post has made me interested in using a markdown rendered to display them on my personal site!
- tgtweak 8y agoIs there an open recipe format? There really should be, if you think about it, a recipe is basically a program: pragmatic, universally interpretable and should produce identical output (provided similar input and execution...) Would set us up nicely for automated chefs :)
- craftyguy 8y agoI would be satisfied with any recipe format that doesn't include several paragraphs of text about how the author feels about the food, what they did the last time they made it, why they are writing about it, etc. Ingredients, steps, period.
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- skwb 8y agoIf you are patient, you can do your bulk fermentation for 72 for additional flavor. Bonus if you also add some "discard" sourdough starter at the beginning for a more sourdough tang.
- hendricius 8y agoOh yes, this is a great tip. In fact you can also use sourdough right away for the pizza, it creates a different flavor. Can't say it is better, it is different. With the sourdough you have to be careful with not having a too acidy dough. At some point the acid will attack your gluten matrix and result in your dough becoming super sticky.
- nathancahill 8y agoOh boy, a couple years ago a took the deep dive in to neapolitan pizza. Like any niche people are passionate about, there's tons of different and sometimes conflicting ideas about how to do it best. Along those lines, I love the disclaimer on this post. Useful app if you go down the pizza dough rabbit hole: https://itunes.apple.com/us/app/pizzapp/id1228158792 https://itunes.apple.com/us/app/pizzapp/id1228158792
- plopz 8y agoI've had a lot of success following the advice on Varasanos pizza recipe website. http://www.varasanos.com/PizzaRecipe.htm http://www.varasanos.com/PizzaRecipe.htm
- Shebanator 8y agoHeh. I just posted this at more or less the same time as you. But I deleted my comment to clean things up.
- plopz 8y agoHaha :) I think I originally found it somewhere on this site. I didn't try to hack my oven but I did buy a blackstone pizza oven a few years ago after reading about people using it on the pizzamaking.com forums.
- Shebanator 8y agoOn a related note, if in NYC I highly recommend the walking pizza tour: http://www.scottspizzatours.com/ http://www.scottspizzatours.com/
- subpixel 8y agoditto!
- deleted 8y ago[deleted]
- module0000 8y agoSo.. if we have a computer-controlled mixing device and ingredient dispenser - could we setup CI/CD for this repo? :)
- k__ 8y agoMy flatmate makes it all the time. But I have the feeling a good oven that can get really hot is just as important for good pizza as the dough. I don't think there are many consumer grade ovens that get to pizza-oven temperature :(
- hendricius 8y agoTry to use a pizza stone. That's already good. If possible, go for a pizza steel. However, in a traditional Neapolitan oven you also have a particular air circulation that is very hard to reproduce.
- cedivad 8y agoSome affectionados on Italian forums use G3Ferrari ovens... Overclocking them.
- garrettr_ 8y agoIt's fiddly, but you can get good results in a consumer grade oven if you: 1. Use a preheated pizza stone or similar (e.g. cast iron pan) to get as much radiant heat into the crust as possible. 2. Position the pizza stone close to the upper heating element and/or switch to broil for the last few minutes of cooking.
- hendricius 8y agoA great source to learn about pizza is reddit. I also frequently post my results over there and receive valuable feedback: https://reddit.com/r/pizza https://reddit.com/r/pizza. Regardless you have to be careful, since people are very opinionated and might not know all the variables of your pizza. An experienced baker understands the dough and can react with changing variables. How about a docker container for baking pizza?
- aequitas 8y agoAfter countless failed attempts to make my own pizza dough I resorted to this 'docker' solution of prepped dough: https://www.ah.nl/producten/product/wi134027/ah-pizzadeeg-en-tomatensaus https://www.ah.nl/producten/product/wi134027/ah-pizzadeeg-en... Somehow I always end up with to stringy dough after it has risen and it would tear to easy when handling. I might give it another try with these instructions, thx.
- bunkydoo 8y agoNice one
- hendricius 8y agoAnother great tip I wanted to share is to use a pizza stone. Even better than a stone is a pizza steel. The steel releases the heat faster to the dough than the stone. If you had a stone brick oven at 450°C you would not need this. At a regular oven at home, a steel does wonders. I got my pizza from 80% Neapolitan style to 95%.
- girzel 8y agoI got a cast iron Lodge pizza pan (iron, not steel), admittedly in large part because I have a cast iron fetish. It was cheap, has served excellently for making pizzas, and doubles as an extraordinarily large griddle for making bulk pancakes or broiling steaks.
- baby 8y agoHow long does it take to cook with that? A real pizza oven is supposed to cook your pizza in 3 minutes tops.
- hendricius 8y agoAround that time yes, 3 minutes. I sometimes just sit in front of the oven wand watch it grow. It's so satisfying.
- advantager 8y agoI have a baking steel, I preheat the steel at 450 (my maximum oven temperature) for at least 30 minutes. Pizza is baked in ~5-8 minutes. Real pizza ovens are much hotter.
- hendricius 8y agoIn my oven I reach 520F and it is done way quicker.
- erikpukinskis 8y agoI thought the point of the steel was to throw it under the broiler to get it above 700 deg, and then bake the pizza under the broiler?
- hendricius 8y agoAnother pro tip is to make your own homemade mozzarella. It really ups the game (takes 1 hour). Regardless for the Mozzarella, stretch it into really small pieces and wrap it in kitchen paper for at least an hour. That way you don't create a watery mess on the pizza.
- kazinator 8y agoHow about ditching the mozarella and branching out into different cheeses. A "swiss melt" pizza with Emmenthaller sounds nice.
- mhh__ 8y agoDon't know about ditching altogether, but I had a pizza with a lot of Gorgonzola in Italy (Among other cheese): 'twas very good The whole joy of making Pizza at home, is that it's pretty easy so you can really just yeet any old ingredients available on and just see what sticks (Or more realistically, smells right)
- tgtweak 8y agoInterested. Make a PR.
- mhh__ 8y agoIn terms of watery mess, I have personally never had any problems with just putting it in the fridge (Or freezer, for a shorter amount of time) until it dries a bit and firms up. Easier to grate too
- hendricius 8y agoMake sure you add all the toppings on top of the cheese. You want to achieve a good crispy salami. That happens because of the Maillard reaction if there is enough heat available in the oven. Plus it looks more beautiful in my opinion if the toppings are visually viewable.
- SmellyGeekBoy 8y agoWho puts their toppings under the cheese!? Heathens! shudders
- lichtenberger 8y agoIn addition I can only recommend The Pizza Bible from Tony Gemignani. He even recommends letting it rise in the refrigerator for 36 to 48 hours and it's great (very cold around 3 degrees and probably don't add the amount of yeast Tony recommends). I'd say about 4g per 1000g flour when you also add poolish. He also recommends using warm water mixing the yeast in but ice cold water when mixing the water with the flour. And around 2% baking malt if your oven doesn't go beyond 350°. It gives a better browning effect in my opinion than olive oil and has some kind of sugar molecules in it. I've had best results with a 8mm thick backing steel and the broiler method in a home oven, but some day I want a wood fired oven :-)
- lichtenberger 8y agoOh and for the toppings I'd go for mozzarella di buffalo, some parmegiano and for instance Mutti tomatoes for the sauce. I'd also sometimes add Burrata after around two minutes in the oven :-)
- hendricius 8y agoThis and homemade mozzarella. There's nothing better than telling people all the ingredients are homemade. I need a farm with water buffalos, and enough space to grow my own grain, haha!
- lichtenberger 8y agoOh yes, and make the tomatoe sauce in the morning when you eat in the evening, adding extra virgin olive oil, pepper, salt, oregano, whatever you like, but I think the flavors are getting better with more time, just like the dough. That said some pizzaiolos from Napoli seem to make the dough at room temperature or 18° with around 8 to 12 hours rise, which is not that much. I've had great problems last summer, even with 2g fresh yest per 1000g flour it was crazy how fast it has risen... way too fast at around 24 degrees room temp... then in the basement at around 19, but still For me the refrigerator works way better with a constant temperature :)
- tgtweak 8y agoAnother good tip, ask your local pizzaria if they'll sell you a dough blank - usually they'll do this for $2-3 and then you can dress it the way you want, bake it and have great quality pizza with top choice ingredients with a 25 minute wait, which is roughly as long as it takes for delivery. Most good pizzeria's will have already let the dough sit for a day or so.
- tptacek 8y agoI have a dumb question: what part of the rest of the pizza-making process can you do better than the restaurant? I ask because the big issue in home pizza production is that your oven is unlikely to reach the temps commercial pizza ovens hit, and people go to all sorts of weird lengths to rectify this. At the point where you're getting the dough from the restaurant, why not just get the pizza from the restaurant?
- kevinmchugh 8y agoI think it's a price-minimizing move, not a quality-maximizing one. unless it's about the topping selection
- jacobush 8y agoAround here, the dressing is really, really cheap. For about $9 you get great dough, really cheap stuff on top. If you want top quality ham, organic tomatoes, etc, there is no restaurant in town who does that. For $17 you can get decent dressing though. If you put the decent dressing on top of your (great) $3 dough you bought from the restaurant, you get a decent pizza ($17 street value) for $9 spent.
- tptacek 8y agoThat's a good answer. Thanks!
- raldi 8y ago> what part of the rest of the pizza-making process can you do better than the restaurant? Customize it to your personal liking. Tastes differ greatly re: salt, tomato variety, amount and kind of cheese, presence or absence of olive oil or basil...
- bart42_0 8y agoI can recommend Heston Blumentahl 'In search of the perfect Pizza' https://vimeo.com/34433092 https://vimeo.com/34433092
- lichtenberger 8y agoOh and try two pizza / baking steels ;-)
- shaklee3 8y agoBetter than pretty much any book out there on pizza, is reading through the pizzamaking.com forums. They have people that have been on there for over a decade, making thousands of pizzas, and know every last detail of what does and doesn't work. They're also very helpful if you post pictures, and if you get really into it, there's a whole subforum for wood-fired ovens (WFO).
- sunnyP 8y agoI have not found a better site than pizzamaking.com if you want to dive into pizza styles and methods. The gluten free forum was a great resource for me.
- augusto-moura 8y agoJust forked it No pun intended
- augusto-moura 8y agoJust forked it Pun intended
- rv-de 8y agopeople high on the autism spectrum don't get those jokes. in case you have been wondering why you were downvoted. +1 from me.
- Dowwie 8y agoIs there someone out there who is familiar with business listings and could tell me which city has the most pizzerias per capita? I lived in Hoboken, New Jersey for 8 years. There are so many pizzerias there and the city is home to about 50,000 people. I suspect Hoboken has the #1 slot but require confirmation.
- Kagerjay 8y agoGenerally speaking, business listings per capita of a specific industry is dictated by zipcodes. One city can have multiple zipcodes though. I made a few searches online and was surprised that new york / new jersey was not among top 10 zipcodes. https://welcomematservices.com/top-10-zip-codes-for-pizza-restaurants/ https://welcomematservices.com/top-10-zip-codes-for-pizza-re... If you really wanted all the listings I know the national-restaurant-association (NRA) has all of this data. You can also find the full data set on yelp as well. https://www.yelp.com/dataset/documentation/main https://www.yelp.com/dataset/documentation/main. the json data set indicates a category value you can use too. Zomato didn't have the data source, kaggle's datasets were limited, didn't find anything on data.gov worthwhile. You can also find number of people living per zipcode from public datasets on data.gov Also, Hoboken, NJ is technically two zipcodes.
- evanelias 8y ago> Also, Hoboken, NJ is technically two zipcodes. Source? I've lived here for years and only know one. USPS.gov seems to agree :) Anyway, re: your first link, the data source sounds very questionable: > Scoring of the Top Ten U.S. ‘Pizza Hoods’ in 2016 was determined by internal data on number > of pizza restaurant redemptions through Welcomemat Services as well as the number and > strength of pizza restaurants and businesses in each zip code covered by the brand Welcomemat seems to be a company that sends mailers to people upon moving to a new address. In the NYC metro area, those new-address mailers rarely include restaurants. Margins are already tight for restaurants here, and many restaurants can rely on foot traffic without any need for this type of advertising.
- Kagerjay 8y ago
- JshWright 8y agoAlex French Guy Cooking has a great video series on Neapolitan pizza that would pair well with this. https://www.youtube.com/watch?v=5h3uzIs4C2w&list=PLURsDaOr8hWV_M3AUhvpEwTcE9865Uwk1 https://www.youtube.com/watch?v=5h3uzIs4C2w&list=PLURsDaOr8h...
- subpixel 8y agoIf like me, you don't really think that highly of Neopolitan pizza dough, this recipe may have more to offer you: http://www.varasanos.com/pizzarecipe.htm http://www.varasanos.com/pizzarecipe.htm
- canterburry 8y agoThat is interesting. I adore Neopolitan pizza and have always considered it better than anything else. However, judging by the ratio of "regular" pizza places vs Neopolitan pizzerias it would seem i'm in a minority. I was never quite sure if the relative lacking number of Neopolitan pizzarias in the US is due to different taste preferences of the consumer, it simple hasn't caught on yet or it maybe more difficult/expensive and therefore prohibitive?
- subpixel 8y agoIn my book the alternative to Neopolitan isn't 'regular' but a good sourdough base that has far more in common with a baguette than a piece of naan. There's a fetishization of Neopolitan technique that, while natural, has diminishing returns in terms of variety and innovation. Small brewers don't all slavishly recreate age-old European beer recipes...
- dwd 8y agoThe main difference is the sugar he adds which will generate a lot more gas to puff up the base. If you knead your rested dough balls just before rolling it reactivates the yeast without needing to add sugar to the mix. Just make them a little thicker and they will puff up the same.
- maury91 8y agoQuoting the article "There is no need for performing any sort of kneading.", this is wrong, nearly every pizzaiolo (the person who makes pizza in a restaurant) will tell you that you need to kneed for at least 25 minutes, this is to reach what is called "punto pasta" and by kneading you will help the dough to form gluten structure that will give elasticity and will preserve the air inside. A little tip, if you want to make Neapolitan pizza, and you don't have an oven that can reach 460 Celsius, you should add extra virgin olive oil, this will raise the amount of time in the oven before the pizza becomes biscottata (crunchy and hard), in a professional oven the Neapolitan pizza cooks for around 2 minutes, and if the oven is not in the right temperature and so you need to cook it more the pizza becomes crunchy. I recommend watching this video: https://www.youtube.com/watch?v=Cq90lUQUCUo https://www.youtube.com/watch?v=Cq90lUQUCUo (it has English subs).
- 613style 8y agoThe repeated stretching/folding/waiting process develops the gluten like kneading does. You can tell that his gluten development is fine from the windowpane effect in first picture.
- hendricius 8y agoOver time the dough will also properly homogenise. The starch will absorb the water.
- nbzklr 8y agoRelated and also very interesting: The Physics of baking good Pizza [1] [1]: https://arxiv.org/abs/1806.08790 https://arxiv.org/abs/1806.08790
- galfarragem 8y agoMy take, optimized for one 'square' pizza done in any home oven: 100 ml of tepid water 275 ml of flour (yes, mililiters) 1 full teaspoon of salt 2 grams of yeast Minimum of 4 hours of dough rising
- tgtweak 8y agoIt's generally more reproducible to measure out ingredients that could vary in density (flour being one of them, for a number of reasons) by weight. You can still be a global elitist and put it in grams.
- wnissen 8y agoNapolitano pizza is really hard to replicate in a home oven so why try? However, NY-ish pizza is possible. I use this recipe, which uses ordinary AP flour and calls for a rise of several hours or overnight so you can make it without a big production. It's in metric, which makes it much easier to produce a consistent dough. https://cooking.nytimes.com/recipes/1017931-pizza-dough https://cooking.nytimes.com/recipes/1017931-pizza-dough Low-moisture, full-fat cheese is essential. Again, you could drain mozzarella di bufala, but that is one more step. Finally, sauce is what you can really play around with. I've gotten good results using just a tablespoon of tomato paste from a tube, or premade "pizza sauce" or cooked down marinara pasta sauce. I make the pizza on a pan, stick it in there to start, then pull the pan as soon as I can shake the pie free. Depending on how it cooks I'll use the broiler as well. Turns out great.
- graycat 8y agoTimely! I've just been working on pizza! Compared to restaurants and especially to carryout or delivery or frozen I have some good results. Due to the yeast and eating the pizza just after cooking, the star of the show is the dough. Making the dough is fast, fun, easy, and shockingly, astoundingly essentially just dirt cheap! With the dough and sauce ready, making a pizza is faster than delivery, carryout, or even frozen. So, I've wanted a pizza for one, one pizza for a whole lunch or dinner. I end up with a pizza about 6 1/2" in diameter with sauce, Mozzarella cheese, and pepperoni. It's darned good. It's a filling meal, about 600 C (food calories). Shock #1: The cost of the flour is, in the US, shopping at Sam's Club not counting the cost of the club membership, via 25 pound bags, sit down for this, 9 US cents per pizza. Shopping at usual US grocery stores, the cost is about double that, 18 cents per pizza. Shock #2: The 9 cents was so surprising that last night just out of curiosity I added up the cost of the ingredients for one pizza, just under 40 cents. Shock #3: With the ingredients ready, can have a hot pizza ready to eat in 20 minutes with less than 15 minutes of being busy with the work and the other 5 minutes, say, reading Hacker News! Shock #4: Don't need or want to use an oven! Still get the coveted crisp bottom crust from a high temperature oven with a pizza stone, but are done with the pizza even before an oven could get hot! Yesterday I typed in some extensive notes as part of what software developers know well -- now that I'm making these pizzas, only myself and God understand how I'm going it, and without my notes in six months only God will still understand. So, I have the notes. Here I will give a brief version. The ingredients are: For the dough, flour, water, yeast, and salt. For the sauce, canned crushed tomatoes, tomato paste, some of the usual seasonings, and a little olive oil. The cheese is just common shredded, part-skim Mozzarella. The pepperoni is, well, just four slices of pepperoni widely available sliced. The three most important tools are a common microwave oven, a restaurant style stamped steel saute pan with a bottom round and 7" in diameter and with a LONG handle, and a small burner on a common electric stove with power level set on medium. Briefly here's what to do: First make a batch of dough and divide it into 8 pieces, one piece per pizza. And make a batch of tomato sauce. For the dough, use 1 Kg of flour. Likely by a little should prefer "bread and pizza" flour, e.g., at Sam's Club. To a bowl of about 5 quarts, add 1 T (tablespoon) of active dry yeast (either the standard stuff or "quick-rising" intended for bread machines). Can get the yeast in little paper envelopes -- the contents of one envelope, about 8 grams, works fine. Or can buy yeast in jars of about 4 ounces -- for that just use a tablespoon. Then add 700 ml of water at 110 F. Mix. Add 1 1/2 T table salt. Mix. Quickly before the salt kills the yeast, add the flour in roughly (can be VERY rough) 1/3rds. After each 1/3rd, mix with a kitchen cooking spoon. Will end with a lot of moist, sticky dough with little pieces not yet stuck to the main mass. No need to use fingers. The proportion of flour to water, e.g., the 700 ml of water for the 1 Kg of dough for the flour I have, is critical. Should measure carefully. Since the water content of your flour may vary from mine, or may vary from one source of flour to another or just with the humidity where you store your flour, you may have to adjust the proportions a little. The flour I'm using may have relatively high water content; if so, you may have to use a little more water. Put about 1/4 C (cup) of flour on a pastry board, spread the flour roughly to a rough circle roughly 1' in diameter. Scrape and or roll the dough out of the bowl and on top of the flour. Sprinkle about 1/4 C flour on the top and sides of the dough. Now knead the dough for 8 minutes; the kneading completes the mixing of the flour, water, yeast and salt; 8 minutes can make a nice pizza; more than 8 can result in a pizza a little tough to chew. To knead,(A) Using hands and fingers, press the dough to roughly (can be very rough here) twice its area on the board. (B) Pick up the far edge of the dough and pull it to you to fold the dough in half. (C) Now the dough is likely wider than long; if so, then rotate it 90 degrees. Repeat (A)-(C) for 8 minutes. The first few steps of all of (A)-(C) will get the dough into one relatively smooth mass. About this time fingers and hands may be coated with dough; in this case rub hands and fingers to let the dough fall to the main mass. From now on will have little or no problem with a lot of the dough sticking to hands or fingers. BIG, HUGE, point: When you start, think of the outside surface of the dough. Well that is ALL you EVER touch!!! The inside of the dough is sticky, but you NEVER touch it! See, as you fold the dough, you are making the outside surface that was next to the board ALL the surface. As you keep doing (A)-(C) for 8 minutes, the outside surface from the board will get stretched enough to start to become sticky. Okay, then add a few T of flour but ONLY to the board and UNDER the dough, NOT to the top of the dough! After 8 minutes, the dough will feel elastic and start to spring back. The usual test is to press the dough with a finger and get some spring back. You are DONE. Put the dough back in the bowl (don't have to bother to clean the bowl), cover the bowl to keep kitchen air away from the dough (the kitchen air could dry the surface of the dough too much), and let the dough rise, that is, let the yeast grow and generate CO2. The dough will rise well at any temperature from a refrigerator to 100 F or so. But at 115 F, the yeast will start to die. Let the dough rise until roughly (can be very rough) double in volume. Now divide the dough into the 8 pieces. Flour the pastry board again, use fingers to separate the dough from the surface of the bowl, and roll the dough onto the flour. Dust the surface of the dough with 1-4 T of flour. Form the dough to a long log, say, the length of the diagonal of the board. Cut the log in half; cut each piece in half; cut each piece in half. Now have 8 pieces, hopefully all about equal in weight. For the cut surfaces, touch them to the board to lightly flour them. Put each piece in its own covered bowl, e.g., the 24 ounce, covered, plastic bowls from ZipLoc (mine are years old -- maybe they are still for sale). Apply, snap on, the covers, let the dough rise, say, each piece to half fill its bowl, and refrigerate until ready for a pizza. Note: Pressure from the CO2 can pop off the lids; so occasionally snap the lids back on, again, to keep kitchen air from the dough. For the tomato sauce, in a 3 quart pot, add 3 T of olive oil and lightly cook however much garlic you like. Add two cans of crushed tomatoes, 28 ounces net weight per can. Add 12 ounces of tomato paste. Add whatever seasonings might like, salt, pepper, oregano, basil, parsley. Mix. Heat slowly with occasional stirring to sterilize the mixture, say, to 180 F, cover, let cool, and refrigerate. For a pizza, take a microwave proof plate about 7" in diameter, with fingers gently separate the dough from its bowl, place the dough in the center of the plate, and spread the dough to a disk about 7" in diameter (larger if you prefer a thinner pizza and have a larger plate) with a rim. Microwave on high for 1 minute; for even heating, rotate 180 degrees and microwave on high for 1 more minute. The dough will puff a LOT. Using a fork, gently separate the dough from the plate and place the dough in the saute pan with the flat side of the dough, the side that was next to the plate, down. Maybe press down some on some of the larger puffy parts of the dough. Add and spread about 2-4 T of the tomato sauce. Add and spread about 1 ounce of the shredded Mozzarella, in volume of the loose shredded cheese maybe a little less than half a cup. Put on four slices of pepperoni. Put a lid on the pan; put the pan on the burner; wait about 13 minutes. So the steel pan yields the desired crust on the bottom. The lid creates a small oven that cooks the rest of the dough and heats the sauce and pepperoni and melts the cheese. Want the bottom of the pizza to be crisp but not burned. Want the rim of the pizza puffed and cooked enough not to be raw but also not too tough to chew; want the sauce hot and the cheese melted. I get these results, but with your equipment, not exactly the same as mine, you will likely need some trials (I did a lot of trials with my equipment). Use a spatula to move the pizza to a cutting board and cut it into 4 slices, each with a piece of pepperoni. Slide to a luncheon plate, call your significant other to share this, and start a second one! For the plate I use in the microwave, that is from a very old collection of from some frozen dinners. The plates are essentially paper with some plastic. They are about the right size and are microwave proof, and the dough, once heated in the microwave, does not stick strongly. A glass pie plate might be a good alternative. The pizza, once cooked, won't stick strongly to a well seasoned saute pan. Making the batch of dough takes only about 20 minutes and is fun. Most of the time for making the sauce is just opening the 3-4 cans. Each pizza is ready in a little less than 20 minutes. Eaten just after cooking it's GOOD. From my notes from yesterday, here are the costs for the main ingredients and the total cost (US cents) per pizza: 9.524 Flour 1.100 Yeast 0.684 Olive Oil 5.320 Crushed Tomatoes 2.213 Tomato Paste 11.900 Mozzarella Cheese 8.462 Pepperoni ------- 39.203 cents per pizza. It's fast, easy, fun, cheap, and good!
- rv-de 8y agoThis is the source: http://www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf http://www.pizzanapoletana.org/public/pdf/disciplinare%20200... Most popular mistakes are: - too much yeast - no salt - cheap ingredients
- KozmoNau7 8y agoI've had great luck with this guy's recipe/method: http://www.perfekte-pizza.de/ http://www.perfekte-pizza.de/ (in German) I cut down on the salt a little, and add a bit of olive oil since I don't have a proper high-temp pizza oven, just an ordinary ~275C home gamer unit.