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Pizza? Why not!

Nape

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It’s in the mid 40s in Pritzkanistan, the snow is melting, and my oldest is home for a few days. Sounds like a good night for pizza. It’s super easy to make at home and way better than what most can buy already done.

I made the dough yesterday. Here it is:

3 1/2 cups bread flour
1 tsp sugar
1 packet instant yeast
2 tsp kosher salt
1 1/2 cups of water 110 degrees
2 tbsp EVOO

If you have a stand mixer put all dry ingredients in and mix to combine.
Add the water and EVOO and let the mixer go until the dough turns into a ball. Grease a glass bowl and put the dough in and cover. If you are using it that day let it settle for at least and hour or two. I did two batches yesterday. The one in the bag went straight in the fridge before the put it in a bowl step. The second batch was the same size and it went into the bowl and I put in my over the range microwave over night. Big difference.
9765392D-5D02-47C5-86EF-C54E68DB6C00.jpeg
 
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Nape

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The simple sauce:

28oz can of good tomatoes. I used the Gustarossa maters ordered last week.
1 tbsp EVOO
1 tsp kosher salt
1/4 tsp black pepper....I add a little red as well
1 tsp red wine vinegar
1/2 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried thyme
2 cloves garlic, chopped

Mix it in a food processor or blender. No need to cook it.
1F2D59A9-2E87-42B9-B4E5-FBF72FA9A329.jpeg
 

tsumatt06

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That's.............. Proofing to be quite the pizza dough

giphy.gif
 

HnstTune

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Im coming after your pizza sauce recipe. All you really need is the tomatoes & chopped fresh basil. If you’re poor like me and using cheap tomatoes just a pinch of sugar to cut the acidity but with those good tomatoes probably do t need it. But either way, the simpler the better for pizza sauce.

edit to add: dough recipe looks spot on though.
 

Nape

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Im coming after your pizza sauce recipe. All you really need is the tomatoes & chopped fresh basil. If you’re poor like me and using cheap tomatoes just a pinch of sugar to cut the acidity but with those good tomatoes probably do t need it. But either way, the simpler the better for pizza sauce.

edit to add: dough recipe looks spot on though.
Agree on the sauce. My kids like the herbs in it. And there is fresh basil still coming.
 

Nape

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Pro tip.....drain the can of tomatoes through a fine mesh strainer. You want all of that inherent tomato water out of the sauce. This can drained about 90 minutes. You don’t want all of that working it’s way into your dough.
1FC58596-0815-4BEE-86C5-D1FE60F45331.jpeg
 

Nape

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I put a generous amount of EVOO in a 1/2 sheet pan and spread it out. Move the dough over and slowly start spreading it out on the sheet.
89132CFB-6A5E-472D-A0A3-1F9DD43017FE.jpeg
I like a little sauce but my kids like a little more. This is maybe a cup. Spread it out evenly over the whole pie
A5846A7D-D554-4E36-95C6-EBFD475C814D.jpeg
Since this is a sausage/pepperoni I will next put little pieces of good Italian sausage all over the pie:
B206680C-8C4A-488D-93D7-30C231A98E75.jpeg
I then place whole leaves of basil over the sausage and cover in low moisture mozz:
332E1741-CDD8-40D9-93B6-55F5E0AD41C0.jpeg
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Nape

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You can see that I put some extra cheese on the crust and on the pan. It makes great, crispy cheese bits on and along the crust.

I then took really good pepperoni and placed it all over the pizza. Be sure to press them down in the middle to create that “cup” effect.
2072BD1D-84D8-4A92-ABFB-DFD4B7142395.jpegThis will cook in a 525 degree convection oven for 13 minutes. Check it then and rotate to get even cooking half way through. Cook it to your liking. We like ours well done so I’ll probably go 15 minutes.
 
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Nape

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Another pro tip.....if you don’t want the super airy and risen crust you can make a thin crust with the dough after it has risen for at least 90 minutes. Use a rolling pin and roll it out to your desired thickness. If the dough is cold it won’t roll out very well. Be sure it’s room temp.
 

HnstTune

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Looks good @Nape. I like to punch my dough down after 45-60 minutes and let it rise again. Makes it a little bit more airy. These are from a few weeks back. Probably should’ve cooked them a little longer but they turned out pretty good.
 

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Yep00

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It’s in the mid 40s in Pritzkanistan, the snow is melting, and my oldest is home for a few days. Sounds like a good night for pizza. It’s super easy to make at home and way better than what most can buy already done.

I made the dough yesterday. Here it is:

3 1/2 cups bread flour
1 tsp sugar
1 packet instant yeast
2 tsp kosher salt
1 1/2 cups of water 110 degrees
2 tbsp EVOO

If you have a stand mixer put all dry ingredients in and mix to combine.
Add the water and EVOO and let the mixer go until the dough turns into a ball. Grease a glass bowl and put the dough in and cover. If you are using it that day let it settle for at least and hour or two. I did two batches yesterday. The one in the bag went straight in the fridge before the put it in a bowl step. The second batch was the same size and it went into the bowl and I put in my over the range microwave over night. Big difference.
View attachment 8439
If you weren't one of the good guys I'd almost think you're a "like" whore. This is good stuff right here.

My wife makes her own dough for homemade pizza but doesn't let it sit that long, well have to give it a try.
 

GarnetPild

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Great thread full of pro tips for pizza! Here are a couple of amateur tips for anyone who wants to cook their own pizza, but might be too lazy to put in all that work. Publix has pretty good pizza dough that they make fresh daily. Also, if you must go with a store bought sauce, Godfathers is pretty good and available on amazon. That said, awesome job...that pizza looks fucking delicious!
 

TheNJNole

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Another pro tip.....if you don’t want the super airy and risen crust you can make a thin crust with the dough after it has risen for at least 90 minutes. Use a rolling pin and roll it out to your desired thickness. If the dough is cold it won’t roll out very well. Be sure it’s room temp.
Spot on.

Refrigerating over night really relaxes the glutens. However, does not rise as much and takes 2 hrs or so to come to temp.

Blows my mind when ppl try to work cold dough
 

Viking

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I love this place. The shield maiden thinks I have been holding back my internal Italian!! Gettin' lot's of lovin', just with a strong hint of garlic nowadays!! hah SKOL!
 

APFSU

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A great purchase for making pizza, calzones, strombolis, english muffin, bread, smash burgers is called a baking steel. You place the steel at the top rack of oven. Literally takes 3-4 minutes and the crunch is like a restaurant. The guy that owns it has dough recipes as well. Really a gamechanger check it out
 

EdgeBest

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Pan pizza is the best at home. So much easier to make than a perfect circle. And you can grease the bottom to get all the sides crispy
 

Cyberty

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Spot on.

Refrigerating over night really relaxes the glutens. However, does not rise as much and takes 2 hrs or so to come to temp.

Blows my mind when ppl try to work cold dough

Resting dough does relax the glutens, but a 30 min rest is all that is needed.

The main reason to refrigerate overnight is to slow the yeast rise down (Retarding the dough). And to give time for the yeast to develop more flavor compounds. The longer yeast in dough sits in a refrigerator, the more flavor is created. Sourdough is created by weeks of letting yeast develop flavor in a watery dough mix. Fed weekly with flour. A 24 hour refrigeration of any yeast dough makes a big difference in flavor. (Breads and pizza)

I would expect that the pizza dough ( @Nape let rise all night ) resulted in a very dense crust after the cooking. (Small air bubbles.) Because most of the yeast had consumed all the flour sugars already and could not create more gas for a second rise during the cooking.

@Nape

Did the dough proofed in the refrigerator create a lighter and more pizza like crust? Larger air bubbles? Less bread like?
 

Nape

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Resting dough does relax the glutens, but a 30 min rest is all that is needed.

The main reason to refrigerate overnight is to slow the yeast rise down (Retarding the dough). And to give time for the yeast to develop more flavor compounds. The longer yeast in dough sits in a refrigerator, the more flavor is created. Sourdough is created by weeks of letting yeast develop flavor in a watery dough mix. Fed weekly with flour. A 24 hour refrigeration of any yeast dough makes a big difference in flavor. (Breads and pizza)

I would expect that the pizza dough ( @Nape let rise all night ) resulted in a very dense crust after the cooking. (Small air bubbles.) Because most of the yeast had consumed all the flour sugars already and could not create more gas for a second rise during the cooking.

@Nape

Did the dough proofed in the refrigerator create a lighter and more pizza like crust? Larger air bubbles? Less bread like?
Absolutely. When I do my thin crust that is what I do. The pizza last night wasn’t heavy like bread but it was more dense and thick than traditional. And, yes, I think the kids and wife like it that way because of the added flavor developed via the yeast.
 

Cyberty

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Amarone wine is awesome. Quite an extravagance. Very expensive due to the old grapes and low liquid content of the grapes used. Almost like raisins. Due to the high sugar in the grape juice, you get a higher alcohol content. Plus great rich flavor.

The Amarone was the star of this meal. That’s why you had two bottles.

Oh, pizza looks good too. But you should leave the pizza stone in the oven and just use a pizza peel to remove the pizza. Cool pizza on a cooling rack.
 

Nape

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Looks good @Nape. I like to punch my dough down after 45-60 minutes and let it rise again. Makes it a little bit more airy. These are from a few weeks back. Probably should’ve cooked them a little longer but they turned out pretty good.
I somehow missed this last night. Looks amazing. It’s so much better when you make it at home.
 

TheNJNole

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Amarone wine is awesome. Quite an extravagance. Very expensive due to the old grapes and low liquid content of the grapes used. Almost like raisins. Due to the high sugar in the grape juice, you get a higher alcohol content. Plus great rich flavor.

The Amarone was the star of this meal. That’s why you had two bottles.

Oh, pizza looks good too. But you should leave the pizza stone in the oven and just use a pizza peel to remove the pizza. Cool pizza on a cooling rack.
Lol.... that is my cutting board. I did that pie in a pan. I was too lazy to snap pies and heat the stone for 1 hr.
 

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