Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: CDN Smoker on July 14, 2013, 08:17:28 PM
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Been spending some time on a pizza forum. Man those guys take Pizza Dough to the next level.
After a lot of reading this was my first foray in to dough.
Flour (100%): 330.9 grams
Water (33.33%): 110.3
Milk (16.66): 55.16
ADY (1%): 3.31
Salt (1%): 3.31
Corn Oil (3%): 9.93
Total: 512.91
My digital scale from target only measures to the nearest gram so I usually just round the ingredients.
This is the dough ball ready to go into the fridge. I won't add oil next time.
(http://i1180.photobucket.com/albums/x412/lmh8/50967AFD-AFB9-4EDD-81FA-28A9EDAC04D7-6747-0000088F4455075F_zps8b0867a6.jpg)
After 24hrs I removed the dough ball. Separated into 2 equal parts, kneaded and returned to the fridge. They were left for 96hrs.
(http://i1180.photobucket.com/albums/x412/lmh8/image_zps98199ed9.jpg)
Some big gas bubbles inside the dough.
Some of the ingredients
(http://i1180.photobucket.com/albums/x412/lmh8/A961518A-ED57-4DDD-9D9C-153B71159340-403-0000004A82045423_zps4408c2e9.jpg)
This was my Wife's
(http://i1180.photobucket.com/albums/x412/lmh8/50E2E2FB-C6EB-460E-91A8-98C1E5A6531A-403-0000004A9C0214F3_zps4cc023d9.jpg)
Cheese added
(http://i1180.photobucket.com/albums/x412/lmh8/2C955F03-0B38-4DF6-9CF5-4AA2574E8C7B-403-0000004AAE21855B_zpsad993211.jpg)
This is a photo of my pizza on the Pizza Steel
(http://i1180.photobucket.com/albums/x412/lmh8/3FD075BC-B808-4957-AE0A-1C1490A7447A-403-0000004ACF3DD452_zps7849e3b5.jpg)
(http://i1180.photobucket.com/albums/x412/lmh8/03D527CA-738D-4000-B5B7-85910F0B7C46-403-0000004AEA848503_zps22dd35d4.jpg)
The bottom are over charred.
(http://i1180.photobucket.com/albums/x412/lmh8/56C84A2D-E485-4B6C-9B99-5E95AF7EBC0F-403-0000004AFCDDAAE8_zps0e6b263d.jpg)
I mixed a lot of cornmeal with Fluor to stop the dough from sticking to the peel. I think this what made the bottom so black as it did not taste burnt.
The plate
(http://i1180.photobucket.com/albums/x412/lmh8/6BE53AB9-9AF4-4CED-A299-9783844ADD38-403-0000004B0B17B780_zpse9ccea14.jpg)
I know that this will be a process to get this right. Time to re-think and make another dough ball. I will cut back on the ingredients and focus more on the dough until I have it right.
Thanks for viewing,
CDN
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Very good job my friend. It looks excellent. Say could I have a few pieces of pie and a Bodington's as well?
Cheers
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Looks really good CDN. It's not an easy task making a perfectly round pizza dough :)
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Wow......serious dough recipe. Was it worth it?
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Yes Pappy I will be trying this again. It was a lot of fun and Lana liked it. Bonus points ;)
The dough stretched out real thin so I will increase the batch to make the pizzas larger.m
I had issues with the dough sticking to peel. If anyone has suggestion I would like to hear it.
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Yes Pappy I will be trying this again. It was a lot of fun and Lana liked it. Bonus points ;)
The dough stretched out real thin so I will increase the batch to make the pizzas larger.m
I had issues with the dough sticking to peel. If anyone has suggestion I would like to hear it.
Cool. The dough is the money.....everything else is just gravy. Good luck.....keep posting.
You try high temp non stick spray?
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CDN,
The corn meal is the best way I've found to prevent sticking to the peel. Are you using a wood or metal peel?
My experience with the cooking steel so far (and I need to practice a bunch more) is that fewer ingredients helps minimize burning. The more ingredients piled on the crust, the longer it needs to stay in the oven or on the grill. I like to use my Weber Performer for pizza on the steel (or oven when the snow is too deep to find the deck... )
A few years ago I bought the Kettle Pizza device for the Weber - tries to approximate a wood fired oven. It does work well - typically around 700* and you burn wood with the charcoal. Works real well with the cooking steel. But the steel alone works well in the Performer too.
When I use a minimum of ingredients, I get 6 - 8 minute pizzas and just a bit of char with some great air pockets. When I try to make the "garbage" pizzas that my wife loves, I get a longer cook time and a crust that is too dark. So, now I do hers on my G2G or the PBC.
FWIW,
David
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CDN,
The corn meal is the best way I've found to prevent sticking to the peel. My experience with the cooking steel so far (and I need to practice a bunch more) is that fewer ingredients helps minimize burning. The more ingredients piled on the crust, the longer it needs to stay in the oven.
When I use a minimum of ingredients, I get 6 - 8 minute pizzas and just a bit of char with some great air pockets. When I try to make the "garbage" pizzas that my wife loves, I get a longer cook time and a crust that is too dark. So, now I do hers on my G2G or the PBC.
FWIW,
David
The pizza man has spoken! ;)
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Good experiment with pizza. I got some sauce to try now I just need to get busy and make some. Don
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Thanks David for the comments.
I have a better digital scale on the way and will be making dough again soon.
Any idea for a minimal ingredient pizza?
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Heck yeah. Put a slice on my plate too, and one them Ale's
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Looks like a fine effort from where I am sitting.
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CaptJack has a very good point if you like more "loaded" pizzas.
I like smaller pizzas with fewer ingredients - cooked quickly to get a good char / bubble mix on the crust. It's a bit like the debate re: pasta vs. sauce - I like the pasta (and the crust) best - the toppings are more minimal and enhance the pasta or crust. That's just me (certainly NO one else in my family or extended family agrees... so, who's crazy here? ;) ;D)
But, then I like to make pizza dough and pasta by hand - I like to get every bit of flavor and texture out of them - again - just me... ;D
So, my favorite pizzas have just a couple ingredients. For example, some olive oil or garlic olive oil or some other infused oil, then a few dollops (not covering the crust) of sauce, some hand torn fresh mozzarella and some fresh torn basil - a little more basil when it comes off the grill or out of the oven. A little alfredo sauce, some crumbled bacon and some smoked or cooked chicken. Some EVOO, garlic, green onions, mushrooms... You get the idea. Pick a major ingredient and one or two others that complement it. Use a cheese to create some interest. Less is more. Fresh (garden) tomatoes are my favorite.
I'm going to try some of Smokin Don's Melted Onion and Tomato Sauce - it sounds delicious and just right for a flavorful minimal pizza!
My favorite pizza place in the world (so far) is a small back street pizza place and bar in San Jose, Costa Rica. A complete dive - no more than 8 - 10 tables... They make their pizzas in a wood fired oven on the patio - no more than two or three ingredients per pie. The seafood pies were fantastic! The pizzas were rustic and each was enough for two people to share several. Each pizza took about 4 - 6 minutes from oven to table! We'd order a variety along with some good tican Bavaria Gold cerveca.
I've been trying to re-create those pizzas for several years!
David
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Again there are so many good looking pizzas popping up in the forum lately!
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I haven't tried a pizza on the Weber, MAK or PBC yet, but I think it's coming soon.
Great post CDN and thanks for sharing!
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Great looking pizza. Love pizza.
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Looks good.. the dough seems like a lot of work though. A few more tries and I'm sure you will get it dialed in! Good choice of beer.. I would like one please!
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Yes Pappy I will be trying this again. It was a lot of fun and Lana liked it. Bonus points ;)
The dough stretched out real thin so I will increase the batch to make the pizzas larger.m
I had issues with the dough sticking to peel. If anyone has suggestion I would like to hear it.
Get yourself a pizza pan and season it by putting a thin layer of olive oil on it and cook it until it's dry then spray with pam. This way your not trying to slide it off the peal. When it's cooked don't cut it on the pan. If you do it will eventually ruin the pan. Hope this helps.
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Pizza looks great, that peel would make a nice snow shovel but the metal peel is why you are having sticking problems. Do youself a favor and get a good wooden one. And while I can live with the steel baking sheet IMHO a good pizza stone is far superior. The only drawback of a stone is it takes much longer to preheat.
Rick
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Rick,
I am with you on wood vs. steel peel. And get a nice one that won't crack. It will last forever. I wash mine when needed, and then treat with oil (food grade) and it has been with me for over a decade.
I do have to disagree on the steel sheet. I was a proponent of the pizza stone for many years (thought it would give me a bit of a brick oven effect) once I started to get the hang of the steel - I am a convert. It gets hot and holds / transfers the heat better than any stone I have used (including my Emil Henry - http://www.amazon.com/Emile-Henry-Flame-Pizza-Stone/dp/B003UI8B2S/ref=sr_1_1?ie=UTF8&qid=1374014657&sr=8-1&keywords=henry+pizza+stone.) I can get a better char / bubble effect than I have any other way out side of a true wood fired oven.
That's my experience - your mileage might differ. Now I did pop for the thickest steel - it does take a good 15 - 30 minutes to heat up - much longer than a stone. But, my pizzas average 4 - 8 minutes and it is ready to go again right away. It is a heavy beast and a major pain to pull, scrape and clean. But, so far this is the best way I have made pizzas at home in 20 years of trying - outdoors and in.
Again, just my experience...
David
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Rick,
I am with you on wood vs. steel peel. And get a nice one that won't crack. It will last forever. I wash mine when needed, and then treat with oil (food grade) and it has been with me for over a decade.
I do have to disagree on the steel sheet. I was a proponent of the pizza stone for many years (thought it would give me a bit of a brick oven effect) once I started to get the hang of the steel - I am a convert. It gets hot and holds / transfers the heat better than any stone I have used (including my Emil Henry - http://www.amazon.com/Emile-Henry-Flame-Pizza-Stone/dp/B003UI8B2S/ref=sr_1_1?ie=UTF8&qid=1374014657&sr=8-1&keywords=henry+pizza+stone.) I can get a better char / bubble effect than I have any other way out side of a true wood fired oven.
That's my experience - your mileage might differ. Now I did pop for the thickest steel - it does take a good 15 - 30 minutes to heat up - much longer than a stone. But, my pizzas average 4 - 8 minutes and it is ready to go again right away. It is a heavy beast and a major pain to pull, scrape and clean. But, so far this is the best way I have made pizzas at home in 20 years of trying - outdoors and in.
Again, just my experience...
David
I knew the pizza man would chime in ;)
Pizza throw down between David, CDN, and Rick (AKA Lobsterman)
Would love to see it.....and eat it
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Rick,
That's my experience - your mileage might differ. Now I did pop for the thickest steel - it does take a good 15 - 30 minutes to heat up - much longer than a stone. But, my pizzas average 4 - 8 minutes and it is ready to go again right away. It is a heavy beast and a major pain to pull, scrape and clean. But, so far this is the best way I have made pizzas at home in 20 years of trying - outdoors and in.
Again, just my experience...
David
I agree most pizza stones on the market do a terrible job. They are not thick enough to hold heat well like a steel sheet will. But if you get one at least 3/4 inch thick they do a great job. The best thing about stone is it will absorb the moisture in the crust if it is hot enough. I usually preheat my stone for an hour before I cook. If I preheat my stone for an hour on the mak at 400 I can cook a pizza in 5-6 minutes. I guess it is just what you are comfortable with.
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I knew the pizza man would chime in ;)
Pizza throw down between David, CDN, and Rick (AKA Lobsterman)
Would love to see it.....and eat it
[/quote]
I would like to point out Pappy I am at no point in my life to take up a pizza throw down. :( hopefully someday but so much to learn so little time.
As far as eating my mistakes, really if this was a normal summer for me you would be most welcome as you are only 12hrs away.
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Rick,
That's my experience - your mileage might differ. Now I did pop for the thickest steel - it does take a good 15 - 30 minutes to heat up - much longer than a stone. But, my pizzas average 4 - 8 minutes and it is ready to go again right away. It is a heavy beast and a major pain to pull, scrape and clean. But, so far this is the best way I have made pizzas at home in 20 years of trying - outdoors and in.
Again, just my experience...
David
I agree most pizza stones on the market do a terrible job. They are not thick enough to hold heat well like a steel sheet will. But if you get one at least 3/4 inch thick they do a great job. The best thing about stone is it will absorb the moisture in the crust if it is hot enough. I usually preheat my stone for an hour before I cook. If I preheat my stone for an hour on the mak at 400 I can cook a pizza in 5-6 minutes. I guess it is just what you are comfortable with.
Rick,
To me, this is the fun part - what we feel comfortable with. 'Cause, once we are "comfortable" then we start having fun! So, I think you are right - it matters less about what we cook "on" vs. what we cook. I bet your stone turns out pizza that is as good or better than my steel on any given day. But, I trust my steel, so I tend to reach for it. That is the fun of cooking.
Hope we meet someday and try some different things!
David
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Rick,
I am with you on wood vs. steel peel. And get a nice one that won't crack. It will last forever. I wash mine when needed, and then treat with oil (food grade) and it has been with me for over a decade.
I do have to disagree on the steel sheet. I was a proponent of the pizza stone for many years (thought it would give me a bit of a brick oven effect) once I started to get the hang of the steel - I am a convert. It gets hot and holds / transfers the heat better than any stone I have used (including my Emil Henry - http://www.amazon.com/Emile-Henry-Flame-Pizza-Stone/dp/B003UI8B2S/ref=sr_1_1?ie=UTF8&qid=1374014657&sr=8-1&keywords=henry+pizza+stone.) I can get a better char / bubble effect than I have any other way out side of a true wood fired oven.
That's my experience - your mileage might differ. Now I did pop for the thickest steel - it does take a good 15 - 30 minutes to heat up - much longer than a stone. But, my pizzas average 4 - 8 minutes and it is ready to go again right away. It is a heavy beast and a major pain to pull, scrape and clean. But, so far this is the best way I have made pizzas at home in 20 years of trying - outdoors and in.
Again, just my experience...
David
I knew the pizza man would chime in ;)
Pizza throw down between David, CDN, and Rick (AKA Lobsterman)
Would love to see it.....and eat it
I'd love a "throw down" - NOT because I think I would win - but because I KNOW I would LEARN a ton. As Pappy knows, I love pizza and I love making pizza. I figure this is a life long chase - the ultimate pizza (especially the crust!) Probably like many of you chase the brisket or the "perfect" bark... ;)
So, anytime I have a chance to watch another "pizza guy", I take it - and steal everything I can!
David