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Homemade Pizza Tips...Just the Tips

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Made dough for the first time on Thursday. Made a personal pizza Friday, tried a thin crust thing on Sunday that sorta kinda worked, then the leftover was mashed into a cast iron today for lunch. Far and away the best result. Once it sets up well and releases on the bottom, take out of the pan and onto either another pre heated upside down cast iron for pizza stone effects or just straight into the grate of its not leaking anything. bc8daab135cf173c2670479f025d6072.jpg587946faa24a7910c5c894df7e3877b5.jpg

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Made dough for the first time on Thursday. Made a personal pizza Friday, tried a thin crust thing on Sunday that sorta kinda worked, then the leftover was mashed into a cast iron today for lunch. Far and away the best result. Once it sets up well and releases on the bottom, take out of the pan and onto either another pre heated upside down cast iron for pizza stone effects or just straight into the grate of its not leaking anything. bc8daab135cf173c2670479f025d6072.jpg587946faa24a7910c5c894df7e3877b5.jpg

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Looks good. Dough recipe used?

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Posted (edited)

Thanks, I'm a total noob when it comes to baking and flour and dough etc etc. This is a wet dough. The day after I made it, it was not terrible to work with, sticky but I was able to form a small circle and do a mini pizza as a test run, about 8 inch pie. Couple days later I tried a bigger pie shape and couldn't get the thing to stop sticking to everything so I worked with a lot of flour on the table and hands and dough etc etc and eventually got a bigger thing made. Had a lot of trouble with the shape and getting it off the board onto the cooking sheet. It was not good in texture or shape or flavor and just boring. Made me start to doubt doing non deep dish ish pies with the tools I have. Today the remainder kept falling apart and wouldn't stretch out into a pie shape without ripping. All I wanted was a twelve inch pie. Was not happening. I said fuckit, doused the thing in olive oil, smashed it into my cast iron out of frustration, used a plate to smash further into the pan and into the edges, and just covered it with sauce and toppings and cheese. far and away the better pizza. I think I'm gonna bail on trying to make a "normal" pizza until I get a pizza stone/steel and a peel. Trying to hack what I have on hand to do the job has been a mess lol. Gonna stick to the cast iron deep dish format and just play with topping combinations and layers.

Is it worth the time and is it better than just buying the pre-made dough from the deli..... not sure yet. I'll keep trying but it's a work in progress.

 

https://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html

 

Ingredients

  • 22.5 ounces bread flour, plus more for dusting (630g; about 4 1/2 cups)
  • .5 ounces sugar (15g; about 1 1/2 tablespoons)
  • .35 ounces kosher salt (10g; about 1 tablespoon)
  • .35 ounces instant yeast, such as SAF Instant Yeast (10g; about 2 teaspoons)
  • 1.125 ounces Extra Virgin olive oil (32g; about 3 tablespoons)
  • 15 ounces lukewarm water (420g; about 1 3/4 cups)

 

Directions

  1. 1.

    Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

  2. 2.

    Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

Edited by cam4mav

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On 4/6/2020 at 2:40 PM, wild_turkey said:

Made another pizza this weekend and used 00 flour this time. I’m convinced that’s the way to go, not sure why it took me so long to realize that.

It’s hard to tell from the photo but the toppings are sautéed garlic, pancetta, prosciutto, Roma tomato slices, and chopped basil.

fae0754a82067d891f88322e27c1556b.jpg

I'd eat the everlivin' muther fuck outta that!

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4 hours ago, cam4mav said:

take out of the pan and onto either another pre heated upside down cast iron for pizza stone effects 

Easier way, just leave it in the original pan but move the pan to the stove for a few min. Trick from the Serious Eats pan pizza recipe.

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22 minutes ago, Sam Lin said:

Easier way, just leave it in the original pan but move the pan to the stove for a few min. Trick from the Serious Eats pan pizza recipe.

I actually tried that previously and burnt the everlivin' muther fuck outta it.

Prob fine if I don't walk away from it next time like I miiiiight have before.

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I made the serious eats pan pizza last weekend. I have a 9, 12 and 17” (it’s huge) cast iron skillet so used all three. My daughters made cheese and basil in the 12” and the 17” was pepperoni, onion, pepper, jalapeño, basil.

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I'm a convert to the pizza on the grill.

 

Even with with very thin crust neapolitan pizza, my oven and stone (mostly worthless) combo couldn't generate and store enough heat for charring the crust.  Pizza tastes great - just missing that nice look and crunch. 

 

So now I heat the stone on the grill, start the pizza on there for a few minutes until the crust builds structure, then remove the stone and slide the pizza directly on the grill.  NIce marks and firm almost like a flatbread

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Fired up pizzas on the BGE last night. First try making dough from scratch. Temps got REALLY hot for the last two (700 degrees). I made the mistake of stepping away from the last one for 2-3 minutes. When I came back it looked like an asteroid.

The dough turned out well. I used Roberta’s recipe.

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I'm a convert to the pizza on the grill.
 
Even with with very thin crust neapolitan pizza, my oven and stone (mostly worthless) combo couldn't generate and store enough heat for charring the crust.  Pizza tastes great - just missing that nice look and crunch. 
 
So now I heat the stone on the grill, start the pizza on there for a few minutes until the crust builds structure, then remove the stone and slide the pizza directly on the grill.  NIce marks and firm almost like a flatbread


What temp were you setting your oven at and how long were you preheating your stone?

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Just now, luke duke said:

 


What temp were you setting your oven at and how long were you preheating your stone?

maxed out oven beyond indicated 480F

stone is a thin clay type (?).  heated it for atleast 30min, and infrared gun measured surface of stone at 550F...  i just dont think it has enough thermal mass, and would much rather have a pizza steel if they were easier to find

 

for the grill im using Weber Q electric, which gets hotter than the oven and the smaller volume better gets up to temp

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38 minutes ago, luke duke said:

I’ve had this one since 2012 and I’ve been very happy with it.

https://www.amazon.com/dp/B0000E19MW/

That's a nice thick boi.  Looks twice as tall as mine.  But against the idea of having to run the oven an hour to warm that thing up, I'm planning to get an Ooni or similar when I get back to my house

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On 6/1/2020 at 5:18 PM, 52-80 said:

would much rather have a pizza steel if they were easier to find

dough-joe is back in stock at falls culinary.  just nabbed one

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