Let's Talk BBQ
Outdoor Cooking Equipment => PIZZA OVENS - Wood Fired => Topic started by: muebe on September 27, 2013, 09:22:17 AM
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I have a wood fired pizza oven in it's way so I have a few questions about dough...
I found a few good recipes using my bread maker to make dough. The dough uses yeast. Seems pretty easy to make this way. Will this kind of dough work well for making 4 minute wood fired pizzas? Or is there a dough that does not use yeast that works better?
And can you pizza experts post some of your dough recipes on a thread here? Maybe Smoke can make one that is a sticky?
I found one that uses honey. It sounds really good. I am hoping that the bread machine method is something that will work since I am a newbie when it comes to the dough world.
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Mike, first my opinion is to definitely stay with yeast. That gives the airy crust that not only looks good but tastes great as well. I have a few go-to recipes but I'm at work now and can get them to you later.
Congrats on the pellet pizza oven!
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Mike here is a good one.
Www.bakingsteel.com/pizza-dough-peter-reinhart-baking-steel/
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meube,
Here are some good starting points. http://www.kingarthurflour.com/recipes/pizza-and-flatbreads/crusts I've used a bread machine, but frankly have gone to mixing and kneading by hand or stand mixer. I haven't found an advantage to the bread machine. There are many variations and you can get really specific with crusts. After all, they are the heart of the pizza. I like hand kneading - makes me feel like I am really contributing to the crust.
However, when K-9 (Uuni) arrives you might want to pick up a dough from Trader Joes - they make a great pizza dough - regular or whole wheat. Give this a try to break it in and get the feel for the cooker.
If there is a local pizzeria that you really like - drop by and ask if they'd consider selling you some dough - many will.
Cheers,
Davi
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So does the dough in the bread mixer turn out not as good?
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IMO it is about as good. My bread maker is programable so I make sure it gets kneaded enough to get good air pockets.
I understand what David is saying and I agree, if I have the time I prefer to knead it myself.
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IMO it is about as good. My bread maker is programable so I make sure it gets kneaded enough to get good air pockets.
I understand what David is saying and I agree, if I have the time I prefer to knead it myself.
Mine has a "Dough" button so I assume that all I need is to press that button after loading the ingredients. When it is done pull it out and roll into a ball in a greased bowl. Then let rest for 30 minutes at room temp covered. And finally divide and roll out the pies.
Is it that simple?
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It sure can be that easy!
I do a pizza dough that is reccomended to be tefrigerated 24 hrs. Mike as David mentioned, get a basic dough down where you are comfortable then experiment.
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muebe, it can be that simple. And it can be that good - no doubt. However, once you really get into it (at least for me) the feeling of kneading in my hands seems to lead to an even better result. As you get the feel of the dough, the elasticity, the pull, etc. it seems to make a difference. It may be imagined, but I think it is real. I can feel when it is time to let it rest. It is part of the enjoyment of making the crust.
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IMO it is about as good. My bread maker is programable so I make sure it gets kneaded enough to get good air pockets.
I understand what David is saying and I agree, if I have the time I prefer to knead it myself.
Mine has a "Dough" button so I assume that all I need is to press that button after loading the ingredients. When it is done pull it out and roll into a ball in a greased bowl. Then let rest for 30 minutes at room temp covered. And finally divide and roll out the pies.
Is it that simple?
muebe, that is a perfect starting point. Enjoy your pizza. Then as you get your taste buds going try some more. At some point you'll go for multiple rests / raises. I advocate t start simple with good recipes and then gradually add new ideas - just like cooking on a fire.
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Thanks for the advice guys. I am gearing up to have dough ready when the pizza oven arrives. You information has been helpful.
There is a Trader Joe's across town. I may need to pick up some dough to try.
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4 minutes is pretty fast for a pizza. At the shop we roll our dough out onto pans and let them rise for awhile before using them. If we roll one out and use it right away they just don't turn out as nice. We usually cook a pizza from 12-14 mins @ 550f. Hope this helps.
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Congrats on the new toy! I too am just getting into breads and dough etc.. Got a new Kitchenaid Stand mixer. I like the idea of a sticky thread....
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Sandman these will be cooked at 800F plus so the video shows them done in 4 minutes ;)
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Sandman these will be cooked at 800F plus so the video shows them done in 4 minutes ;)
Yep, at those temps they go quick. Different from traditional pizza ovens.
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I have a wood fired pizza oven in it's way so I have a few questions about dough...
what a great score muebe, congratulations! please share more info; which one did you decide to go with? What price (if I may ask)? I have gotten interested in the pizza making thing due to all of the great posts and pictures here on the forum, so I am thinking about putting one on my wish list. :)
I need to start the process now, it takes about 6 to 9 months to get the boss to 'go along' with the idea... I need to walk around the house and kind of pout for awhile and start printing the pictures/recipes posted here and leave them laying around the house for her to 'discover'. It's not just a process...it's an adventure :D
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... However, once you really get into it (at least for me) the feeling of kneading in my hands seems to lead to an even better result. As you get the feel of the dough, the elasticity, the pull, etc. it seems to make a difference. It may be imagined, but I think it is real. I can feel when it is time to let it rest. It is part of the enjoyment of making the crust.
I wish I could help, but my wife won't let me touch dough. ;D
She uses a Kitchen Aid to do the initial kneading, but then finishes by hand. Sh really has the touch for doing dough. Here is her general ingredients list
- 2 cups bread flour - however any kind will do - more protein in bread flour
- 1 teaspoon yeast
- 1 teaspoon salt
- 1-1.5 cups water - the amount is variable depending on the "feel" of the dough
- Cheese, herbs or other flavorings you would like to use (absolute amounts are to taste)
She does not prove the yeast - just adds it dry. She uses this recipe for both the crusty bread and pizza, and said to just use less water if you want to make pizza (so it isn't sticky like it is for bread)
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So my pizza oven is coming tomorrow. I am making some dough today. How long is the dough good in the fridge or should I freeze it?
I am going to try and make a couple pizzas tomorrow but if it is more than a day how long is the dough good for?
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Mike, last night I made six pizzas for a bday party for our oldest, home from Maryland. I made the dough Thursday night. Placed pizza-sized portions in gallon zip-locs and can be refrigerated up to 5 days. Very handy this way. I really like this dough. First time trying it, but it may be my go-to from now on!
http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html
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I have four pizza doughs in the freezer right now. What I do is take a dough out of the freezer in the zip lock bag and let it come to room temperature. Then I remove it from the zip lock bag, and place it in bowl that is coated with oil and let it rise again in a warm area. What I do is turn on the oven, bring it to 200 degrees and let the door sit ajar. By using the thermopen, and find the temperature about 150 degrees, I place the bowl of dough covered with a dish towel back into the oven. Once you remove it from the oven after an hour, then form your pizza the way you want, coat it with olive oil and put your toppings on.
Have fun and good luck with your pizza cooker.
Ed
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So 5 days is good... Cool 8)
The dough recipe I used has honey in it.
Here are the ingredients in the bread maker. When placing the ingredients the wet ingredients go in first then the flour. After that you make a little well in the flour and pour in the yeast. This keeps the yeast from activating too early or being killed by the salt...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20131006_082613_zpse8b27230.jpg)
As it starts mixing you need to watch it initially and add a little bit of water or flour depending on what you see. Just enough so that it is sticky but does not stick to your hands...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20131006_084023_zpseae38961.jpg)
So after mixing it goes into proofing mode and regulates the temperature automatically for proper rising. Appears the yeast has done it's job...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20131006_095652_zps246cfc62.jpg)
So here it is plopped out...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20131006_095806_zpse8e0acfc.jpg)
I wrapped it in Saran Wrap then ziplock bagged and into the fridge. I am going to make another batch. Then once the new pizza oven arrives tomorrow I can hopefully make some edible pies 8)
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Looking forward to your first cook! Wood fired pizzas are definitely an acquired talent - not nearly as difficult as making good bbq, but you'd be surprised at how many pizzas we've ruined. In fact, until this past weekend without exception we burnt the first pizza each and every time. ;D