Popular Post Dirtyhip Posted January 2, 2022 Popular Post Share #1 Posted January 2, 2022 Hi. So, I have been making dough for years. I have found a recipe that works well. It is from the book pizza camp by Joe Bedia. This is his recipe, not mine. I have sucked in the past with amounts when I talk about flour. Usually I just add until it looks right. 1.5 cups cool water (355 g) 2 tsp sugar 1/2 tsp yeast 1 tbsp evoo 3.5 cups flour (500 g) 1 tbsp + 1/2 tsp fine sea salt Mix water, sugar, and yeast. Then add the evoo. Mix together using your hands or a strong spatula. I have moved away from the kitchen aid for bread and pizza. I think it over works the dough and can make it tough. I like to let my hands do the work. Of course this might not work for a pizzaria making tons of dough, but I like to put my hands in it. Once your ball of dough has come together, it is time for your salt. Sprinkle the salt lightly over the top and fold over. Keep doing this, until your salt is all mixed in nicely. Cover the bowl with plastic wrap and let it rest in the fridge for 24 hours. FLip out the dough and meausure or weigh it into equal parts. If you are making two pies, plop each into a oiled bowl and rise to double. This may take 3-4 hours depending on heat in home. I bake my pizza on the highest setting my oven will go, 500F. Mose recipes call for 450, but I think that is too cool. Most pizza oven are quite hot. Enjoy @petitepedal @Randomguy @Old No. 7 @Allen@Airehead 3 2 3 Link to comment Share on other sites More sharing options...
petitepedal ★ Posted January 2, 2022 Share #2 Posted January 2, 2022 I would probably half it ....I do that a lot. 1 1 Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted January 2, 2022 Share #3 Posted January 2, 2022 3 minutes ago, petitepedal said: I would probably half it ....I do that a lot. Making the recipe shorter? 1 3 Link to comment Share on other sites More sharing options...
petitepedal ★ Posted January 2, 2022 Share #4 Posted January 2, 2022 3 minutes ago, maddmaxx said: Making the recipe shorter? 2 2 Link to comment Share on other sites More sharing options...
Square Wheels Posted January 2, 2022 Share #5 Posted January 2, 2022 50 minutes ago, maddmaxx said: Making the recipe shorter? 3 Link to comment Share on other sites More sharing options...
bikeman564™ Posted January 2, 2022 Share #6 Posted January 2, 2022 1 hour ago, Dirtyhip said: I bake my pizza on the highest setting my oven will go, 500F. Mose recipes call for 450, but I think that is too cool. Most pizza oven are quite hot. Thanks. I bake at 500 or 550. Pizza ovens are I think 900°F. I'd have to use self cleaning mode 1 Link to comment Share on other sites More sharing options...
Airehead Posted January 2, 2022 Share #7 Posted January 2, 2022 I line the idea of working in the salt like that. Will try it. Link to comment Share on other sites More sharing options...
Dirtyhip Posted January 2, 2022 Author Share #8 Posted January 2, 2022 10 minutes ago, bikeman564™ said: Thanks. I bake at 500 or 550. Pizza ovens are I think 900°F. I'd have to use self cleaning mode Yes, but then the pizza will get locked in there for 5 hours. 1 1 Link to comment Share on other sites More sharing options...
Dirtyhip Posted January 2, 2022 Author Share #9 Posted January 2, 2022 6 minutes ago, Airehead said: I line the idea of working in the salt like that. Will try it. He says he mixes it in later, because he says it hinders yeast development. I thought it creates yeast development, as you can't make bread without salt. It is sort of mind blowing. Bread making is very much chemistry and I am barely a student in the practice of it. 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted January 2, 2022 Share #10 Posted January 2, 2022 1 hour ago, Dirtyhip said: He says he mixes it in later, because he says it hinders yeast development. I thought it creates yeast development, as you can't make bread without salt. It is sort of mind blowing. Bread making is very much chemistry and I am barely a student in the practice of it. Your comment prompted me to look it up. https://www.reluctantgourmet.com/salt-does-kill-yeast/#:~:text=Salt does retard yeast growth%2C and in concentrations,that the resulting crumb is nice and even. 1 Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted January 2, 2022 Share #11 Posted January 2, 2022 1 hour ago, Dirtyhip said: Yes, but then the pizza will get locked in there for 5 hours. But it will be clean pizza, not greasy. 2 Link to comment Share on other sites More sharing options...
UglyBob Posted January 2, 2022 Share #12 Posted January 2, 2022 I use a very similar recipe, but I use honey instead of the sugar. It adds a nice flavor to the crust. What flavor you get depends on the type of honey you use. Clover adds the least, but is still nice. I like the stronger flavor of things like orange blossom and mesquite. I also cook it on a stone on my grill at 600-700 degrees. 2 Link to comment Share on other sites More sharing options...
donkpow Posted January 2, 2022 Share #13 Posted January 2, 2022 Okay I tried that recipe but I got something like a giant cracker. Not the pizza I am accustomed to. 1 Link to comment Share on other sites More sharing options...
Airehead Posted January 2, 2022 Share #14 Posted January 2, 2022 13 minutes ago, donkpow said: Okay I tried that recipe but I got something like a giant cracker. Not the pizza I am accustomed to. Did you proof your yeast? Link to comment Share on other sites More sharing options...
donkpow Posted January 2, 2022 Share #15 Posted January 2, 2022 1 hour ago, Airehead said: Did you proof your yeast? Looks like matzah. (I'm just joking around. No toppings in the recipe.) 1 Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted January 2, 2022 Share #16 Posted January 2, 2022 I’ve been using the ATK recipe but I will try yours next time. ATK uses 4 cups flour (23 ounces) salt, 2tsp yeast, 2tblsp evoo and 1 1/2 cups water. I like that I learned to mix the ingredients and let the yeast work before adding salt. I also like the overnight rest in the fridge; so important for flavor. Grazie! 1 Link to comment Share on other sites More sharing options...
Dirtyhip Posted January 2, 2022 Author Share #17 Posted January 2, 2022 11 minutes ago, Old No. 7 said: I’ve been using the ATK recipe but I will try yours next time. ATK uses 4 cups flour (23 ounces) salt, 2tsp yeast, 2tblsp evoo and 1 1/2 cups water. I like that I learned to mix the ingredients and let the yeast work before adding salt. I also like the overnight rest in the fridge; so important for flavor. Grazie! and I will try yours next time. 1 1 Link to comment Share on other sites More sharing options...
Dirtyhip Posted January 2, 2022 Author Share #18 Posted January 2, 2022 5 hours ago, petitepedal said: I would probably half it ....I do that a lot. The guy makes his extra dough into hoagies. You could do this and freeze them. Bread freezes quite well, when needed. 1 Link to comment Share on other sites More sharing options...
maddmaxx ★ Posted January 2, 2022 Share #19 Posted January 2, 2022 I used the Plum Tomato recipe for yesterday's pizza. They make it better than I do. 1 Link to comment Share on other sites More sharing options...
MickinMD ★ Posted January 2, 2022 Share #20 Posted January 2, 2022 7 hours ago, Dirtyhip said: Hi. So, I have been making dough for years. I have found a recipe that works well. It is from the book pizza camp by Joe Bedia. This is his recipe, not mine. I have sucked in the past with amounts when I talk about flour. Usually I just add until it looks right. 1.5 cups cool water (355 g) 2 tsp sugar 1/2 tsp yeast 1 tbsp evoo 3.5 cups flour (500 g) 1 tbsp + 1/2 tsp fine sea salt Mix water, sugar, and yeast. Then add the evoo. Mix together using your hands or a strong spatula. I have moved away from the kitchen aid for bread and pizza. I think it over works the dough and can make it tough. I like to let my hands do the work. Of course this might not work for a pizzaria making tons of dough, but I like to put my hands in it. Once your ball of dough has come together, it is time for your salt. Sprinkle the salt lightly over the top and fold over. Keep doing this, until your salt is all mixed in nicely. Cover the bowl with plastic wrap and let it rest in the fridge for 24 hours. FLip out the dough and meausure or weigh it into equal parts. If you are making two pies, plop each into a oiled bowl and rise to double. This may take 3-4 hours depending on heat in home. I bake my pizza on the highest setting my oven will go, 500F. Mose recipes call for 450, but I think that is too cool. Most pizza oven are quite hot. Enjoy @petitepedal @Randomguy @Old No. 7 @Allen@Airehead Thanks - I'm copying this into my recipe folder. I haven't been making pizza at home since I had to cut back on bread due to diabetes. but with the proliferation of substitutes and multi-grain, low GI Index flours, I'm likely to try again. I also set my oven as high as possible and a pizza stone helps bake the dough faster. I've also put the dough alone in the oven, on a pizza pan, in an oven with 450°F max. for about 5 minutes and then removed it to put the sauce, cheese, and toppings on, and then baked it until the cheese was ready. That way I got a decently firm crust. 2 Link to comment Share on other sites More sharing options...
Airehead Posted January 2, 2022 Share #21 Posted January 2, 2022 1 hour ago, MickinMD said: Thanks - I'm copying this into my recipe folder. I haven't been making pizza at home since I had to cut back on bread due to diabetes. but with the proliferation of substitutes and multi-grain, low GI Index flours, I'm likely to try again. I also set my oven as high as possible and a pizza stone helps bake the dough faster. I've also put the dough alone in the oven, on a pizza pan, in an oven with 450°F max. for about 5 minutes and then removed it to put the sauce, cheese, and toppings on, and then baked it until the cheese was ready. That way I got a decently firm crust. I think @Randomguy does the pre bake too Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted January 2, 2022 Share #22 Posted January 2, 2022 30 minutes ago, Airehead said: I think @Randomguy does the pre bake too Old#7 pre bakes too. Prebaked crust from the other day. Baked on a stone on the grill @ 550. 1 Link to comment Share on other sites More sharing options...
Dirtyhip Posted January 2, 2022 Author Share #23 Posted January 2, 2022 39 minutes ago, Airehead said: I think @Randomguy does the pre bake too No prebake here. Hot stone, hot oven, thin crust. The thicker pies probably need a prebake. 1 Link to comment Share on other sites More sharing options...
Dirtyhip Posted January 2, 2022 Author Share #24 Posted January 2, 2022 I put my stone at the bottom of the oven. 1 Link to comment Share on other sites More sharing options...
Airehead Posted January 2, 2022 Share #25 Posted January 2, 2022 3 minutes ago, Dirtyhip said: I put my stone at the bottom of the oven. Makes sense. Thicker crust is the norm here. Link to comment Share on other sites More sharing options...
Prophet Zacharia Posted January 2, 2022 Share #26 Posted January 2, 2022 2 hours ago, MickinMD said: I've also put the dough alone in the oven, on a pizza pan, in an oven I do that with cauliflower crusts. 1 Link to comment Share on other sites More sharing options...
MickinMD ★ Posted January 3, 2022 Share #27 Posted January 3, 2022 12 hours ago, Dirtyhip said: Hi. So, I have been making dough for years. I have found a recipe that works well. It is from the book pizza camp by Joe Bedia. This is his recipe, not mine. I have sucked in the past with amounts when I talk about flour. Usually I just add until it looks right. 1.5 cups cool water (355 g) 2 tsp sugar 1/2 tsp yeast 1 tbsp evoo 3.5 cups flour (500 g) 1 tbsp + 1/2 tsp fine sea salt Mix water, sugar, and yeast. Then add the evoo. Mix together using your hands or a strong spatula. I have moved away from the kitchen aid for bread and pizza. I think it over works the dough and can make it tough. I like to let my hands do the work. Of course this might not work for a pizzaria making tons of dough, but I like to put my hands in it. Once your ball of dough has come together, it is time for your salt. Sprinkle the salt lightly over the top and fold over. Keep doing this, until your salt is all mixed in nicely. Cover the bowl with plastic wrap and let it rest in the fridge for 24 hours. FLip out the dough and meausure or weigh it into equal parts. If you are making two pies, plop each into a oiled bowl and rise to double. This may take 3-4 hours depending on heat in home. I bake my pizza on the highest setting my oven will go, 500F. Mose recipes call for 450, but I think that is too cool. Most pizza oven are quite hot. Enjoy @petitepedal @Randomguy @Old No. 7 @Allen@Airehead I did a quick look at Joe Beddia's Pizza Camp book and it's much better at explaining techniques than the ebook I have, "The Pizza Bible" by Tony Gemignani "11 Time World Pizza Champ." Beddia says the recipe "makes two 1-pound balls, each makes a proper 16 inch pie." Do you find it goes that far? He says lightly flour your hands and the counter. Start in the center of the dough and work your way out: Link to comment Share on other sites More sharing options...
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