Yum yum! The PIZZA thread!

[Skybird]

Why is it that we do not have a thread on haute cuisine after all these years of fighting over trivia, religion, politics and personal animosities? I tell you - all you guys and girls don'T know how to cook, so you are forgiven. :D

Anyway, being a fan of (Westernised) Chinese and Italian cuisine myself, I cannot leave you in darkness over the best and perfect way how to create the best and perfect, most original truly Italian pizza imaginable! It costed me several months of experimentation and several dozens of mediocre or simply failed pizza doughs to finally find out. Sometimes, I even threw the dough away.

You love Pizza? I love Pizza. Who does not love Pizza? If you don't, get out of the kitchen NOW. :stare:

Pizza lives by three ingredients: the dough, the sauce and the cheese. The other things you put onto it, are relatively unimportant. :D

I have experimented a lot in recent months to finally create a pizza that really is what I want to have when saying "pizza". But maybe - just maybe! - there is room for improvement, or recipes with details that are worth to be considered. When it comes to pizza, I am Borg, and I assimilate everything from other ideas that will increase the experience of joy, taste and happiness. Back to the 60s. Didn't hey have an LSD-pizza back then?

So this is the deal: I'll show you mine, and afterwards you show me yours. :D

EDIT July 2021: The recipe and all info in this and following posts from 2011 I consider as outdated now, it was ten years ago, and done in a normal (meanwhile replaced) household stove with a pizza stone, and the recipe for the dough is completely scrapped and replaced meanwhile with a totally new dough recipe, a specialised pizza oven, original Italian flour and in general: no stone was left unturned, I do it completely differently now (and could not copy the old results in the new household oven I got meanwhile, since it does not get as hot as the old one anymore). The actual and updated recipees and info is the last pages at the end of this thread, look for post #129 on page 9 from 2019 on, and then it jumps to summer 2021 on.



I tried a lot with different flours, German wheat flour type 405 and 550 for the most, also self-grinded flour. But the simple truth is: for a good, original Italian pizza dough, you need original wheat flour "tipo 00" for pizza (it is also available for pasta). It has slightly more gluten, and a general slightly different taste (almost impossible to taste, but still). I found it almost impossible to get the consistency of "thin Chiabatta" in the baked dough when using German or Austrian flours. The content in minerals also is slightly different, and I once read that it also has a small ammount of protein (which I am not sure of: protein in wheat flour?) However, it makes a difference. I now order tipo 00 wheat flour for pizza from a release specialing in Italian imports. You'd be well-advised to follow that example, or ask your local Italian food trader.

From them I also get durum wheat semolina that is grinded into flour, too. This is something completely unknown to German cuisine, as far as I know. I have never seen it available in German supermarkets and stores, just semolina (which I also like). So I order it from that Italian outlet as well. It looks like light-yellow flour.

I learned to prefer fresh yeast over dried one. When baking bread, which I do myself from grinding crop to the finished bread via a bread baking machine, dreid yeast is absolutely okay and works perfectly. But for pizza dough, fresh yeast is superior, it seems it developes more "power".

I also use Lecithin, a little bit, as an emulgator to further help the dough rising, and also a small ammount of separate gluten. And then beer, German beer of course, and of that german beer: wheat beer, or "Weißbier" as we also call it. Any normal bottle of that kind will do.

I love pizza spinacci, but getting the spinacci right and delicious, is easier said than done. when I do that, with lots of garlic, it simply tastes lame and cannot compare to the ones you get in a good restaurant. I would kill for getting their recipe! You can pay for my secret recipe below by giving me the enlightenment on how to get a pizza spinacci right and originally Italian!

the list below is for two pizzas of 35 cm in diameter. There is no problem with taking one half of the dough, sealing it, and putting it in the refrigerator. It stays okay for several days, if it is cold enough, but not freezing. 4-6 degrees, I would say. Frozen dough I found to suffer somewhat, it does not rise as well as unfrozen dough.

For 2-3 of my "pizza tre stagioni" you take:

280 g Italian wheat flour "tipo 00 pizza"
50 g Italian durum wheat semolina flour
70 ml handwarm water
150 ml wheat bear, room temperatur or slightly warmer
14 g of fresh yeast, that is one third of the qubes you can buy in German supermarkets
1 coffee spoon of sugar (for the yeast)
8-10 g of salt
1-2 table spoons of olive oil (not more, it could effect the dough's rising for the bad)!)
1 levelled coffee spoon (better less) of lecithin
1 levelled coffee spoon (better less) of gluten.

cheese: on that, later.

You mix the water, beer, yeast and sugar in one glas, until the yeast has dissolved. You mix the flours and salt with lecithin and gluten in a bigger case. If you have a bread baking machine with a dough program for pizza, you can safely use it. Fill in the flour, then the liquid, finally the oil, and start the machine. In case of mine (Panasonic), the program runs for 45 minutes. If you realise the dough is getting too hard, stop the machine, add some more beer, massage it into the dough by hand (if you add liquid to the machine with the dough already hard, you will make the machine causing a dirty mess), then restart the machine.

After that time is over, keep the machine closed, and let it rest another hour or so. If you use only one half of the dough and want to save the other for a later festivity, split the dough into to halfs, put one in the refrigerator, knead the other one short by hand, put it back in the (non-active!) machine and give it another 1 or 2 hours of rest. I assume if you are not too hungry, the dough in total is even enough for three pizzas.

Then get the dough formed into a pizza disc. Your business how you do it, it depends a lot on how skilful you are, what you have in tools and working space, and the circumstances of your kitchen. Put it onto a metal form or a plate, cover it with a towel, and put it into a warm place (but not too warm), or use your microwave's grill: 2 minutes upheating via the grill, then switch it off, put the dough into it and close the door. Let it rest another hour, so that it can rise again.

Switch on the oven, get it as hot as you can. In Germany, most stoves cannot go beyond 275°C, most score even less. I am lucky, I get 285 at the bottom. Using a so called pizza stone is highly recommended. Place the grid with the stone as low as you can, best would be just 1 or 2 cm above the bottom. Heat the oven with the empty stone already inside, for 20-30 minutes by using bottom heat and fan-assistance, if you do not use the fan and just use bottom and upper heating, you don't get enough heat (in German ovens).

The dough should be around 2-3 mm in the middle - not more! It will grow a lot! While the oven gets heated, you prepare the sauce. For one half of the dough, you need 2-3 cherry tomatoes, a table spoon of tomato purée, 1 coffee spoon of oregano, 1/2 coffe spoon of thyme, 1/2 coffee spoon rosemary, 1/2 garlic clove, and salt to your liking, maybe 1/2 a spoon. Smash it all into a paste, be gentle with adding olive oil, else it gets too liquid. Also be careful with garlic, I love garlic and when having pasta I have 3-4 cloves for one portion of tomato sauce, but on pizza it not only is no must, but it can even ruin the taste. For pizza spinacci, however, you cannot have enough.

On cheese. Mozarella comes to our mind immediately, but - fresh mozarella usually tastes almost of nothing, because it is made of cow-milk, original buffon mozarella however is very expensive - and tastes different, but imo not better. I say: it's not worth it.

I mix cheese like this. In Germany we have 200g packages of ready cheese rapée, one such mixture is "dried" mozarella, and the other often is sold as "pizza cheese", meaning a combination of two types that we call Edamer and Tilsiter. I mix these three. The mozarella is for the material consistency, and keeps the cheese soft and smooth, the other two are for the taste. What imo ruins ever pizza immediately is using peccorino or parmesan on it, or on cow-milk mozarella. Parmesan is wonderful for many spagetti sauces and other delicous Italian meals - but on pizza I find it terrible. - Of the total mixture of cheeses I described, per one half of the dough I use not more than one third of the total cheese.

You have the dough. You put the tomato sauce on it, not all of it, just as much as you need to thinly cover it. Do not make it a tomato soup on a dough bed! Wet pizza dropping with moisture is distasteful, and is never crossy.

Onto the sauce, you strew the cheese, as much as you like it. And on top of the cheese you put the things you want as a covering. Sometimes I use Thuna, but most of the time, I make it "tre stagioni": one third with fresh champignon slices, one third with pickled paprika and mild pepperoni, and one third with salami.

You then put it into the oven. If possible and if the stone is really damn hot like yelling hell, try to not use baking paper, if you used it so far for easier handling, but if you cannot separate it from the dough because it is like glued to it, then it is okay, too. when closing the oven, switch the fan to upper and bottom heat. The covering lives slightly longer that way, giving the dough slightly more time to get ready. Druing the minutes of baking, the temperature will likely fall by 10-30°, due to the fan not working anymore. That is okay. The bottom needs to be hot, not so much the air above the pizza and its covering.

Normally, pizza gets done at temperatures of 400 and more degrees. In your household kitchen, you will need to do with the maximum of what you can get. That is why you should put it low (close to the heating element), and onto a stone. You bake it for not more than 5 minutes. The dough gets golden with mild brown spots, next the sauce gets somewhat dry, and you see small lakes of oil appearing. when the cheese starts to get crusty, be careful, you do not want to get a gratin, but a pizza with softer cheese covering than a gratin.

That's it! Key to a good pizza dough, is time and - love! I have tried shorter times for the dough, yes. But never did I get as perfect results than with what I described above, and with that kind of flour. It makes the difference. when I do pizza, I plan the working steps over the full day now. It's worth it. I claim you would be unable to differ the dough from that of any favourite Italian restaurant. If you make the dough thick and have no maximum temperature, the pizza tends to turn into that kind of thick and swollen but soft American pizza you get at Pizza-Hut. Make the dough thinner, and use more heat, and you get it more Italian-style, and original. The baked thick dough should compare to chiabatta in consistency, with the outer side of the bottom having a very thin golden and medium brown crust. If it is like this, then you did it right.

Not before this weekend it also came to my mind that I could try to remove the baking paper after the first minute of baking. That is an attempt worth to be tried, it could be that the dough gets crustier, because the paper isolates the dough from the stone, and the stone cannot pick up the moisture as easily therefore.

Now show me yours! What is your favourite pizza recipe?


P.S. Anyone putting noodles on his pizza will get shot immediately and without further warning!

[Anthony W.]

I have NO idea how to make it...

However, a LONG time ago I had a pizza with baby octopuses, squid, and seaweed... And it was gooood...

[Gargamel]

Had a seafood pizza today for lunch.

Shrimp, crab, tomatos, olives, spinach, Feta Cheese, red sauce. It was horrible.

[Gerald]

Ask Mr.TLAM Strike, He knows most of the time, :yep:

[Skybird]

I have NO idea how to make it...

Well - now you know! ;) :DL

[Jimbuna]

Not a big fan of pizza because of pepperoni and garlic mainly but the history of its origin is quite interesting.

[Gerald]

Not a big fan of pizza because of pepperoni and garlic mainly but the history of its origin is quite interesting. And Curry, :DL

[Jimbuna]

The history of curry is well known but pizza is a tad different...peasant food.

[Skybird]

Not a big fan of pizza because of pepperoni and garlic
What's wrong in leaving them out then? As I said, to me garlic not only is no must on pizza, but I also do not like it for most coverings. I like garlic - but not on pizza.

Very delicous: the simple pizza margerita. Tomatoes, fresh basil, fresh cheese, and thats it. If covering done well, and dough crispy and thin, to me it is a delicatesse.

Sometimes the simple things are the best. The golden rule for pizza covering is: less is more.

[Madox58]

That looks like a fantastic pizza recipe.
Do you deliver to the U.S.?

My favorite pizza arrives in 15 minutes after useing the Cell phone.
That's about as far as I get involved in the creation process.

[Herr-Berbunch]

I nearly picked up a pizza today, but plumped for a lasagne instead. It was delicious all the same, and a nice change for me. :D

The best pizza I've ever eaten was at the City Pub in Senigalia, so thin - not crispy, massive, gorgeous. In six weeks I probably had a dozen or so, washed down with Guiness, true Italian style :doh:. I've never come across anything similar back in Blighty! :cry:

[Jimbuna]

What's wrong in leaving them out then? As I said, to me garlic not only is no must on pizza, but I also do not like it for most coverings. I like garlic - but not on pizza.

Very delicous: the simple pizza margerita. Tomatoes, fresh basil, fresh cheese, and thats it. If covering done well, and dough crispy and thin, to me it is a delicatesse.

Sometimes the simple things are the best. The golden rule for pizza covering is: less is more.

Margarita is all my son and daughter will eat....pizza wise.

If I partake it's a ham, mushroom and chicken, with a hot spicy topping.

[Herr-Berbunch]

If I partake it's a ham, mushroom and chicken, with a hot spicy topping.

And a doner kebab, large chips, curry sauce, cheeseburger, some chicken wings, some sweetcorn and gravy. Oh, and a diet coke please. :D

[Jimbuna]

You can leave out the sweetcorn and the 'diet' element of the coke thanks :DL

[Madox58]

Pepperoni, extra cheese, and Banana peppers for me thanks.

[Jimbuna]

Try the Jalapeno for a 'spicy/hot' change :DL

[Gerald]

Pizza,with curry and banana is really good :)

[Jimbuna]

Better with a Jalapeno topping...if your up for it.

[August]

I'm eating pizza right now. Chicken Parmesan extra crispy. Mmmm mmmm good!

[Gerald]

And then wash it down with some cold beer...

[Jimbuna]

I'm eating pizza right now. Chicken Parmesan extra crispy. Mmmm mmmm good!

*Keeping the time difference in mind* I wouldn't swap you for the hot chilli con carne I devoured earlier :DL

[Sailor Steve]

I put four things on my pizza: Ham, sausage, mushrooms and olives. That's been my favorite forever, and I don't need to change now.

Actually I have all of those except the olives in the spaghetti sauce I made the other day. I'm gonna go have some now! :sunny:

[Anthony W.]

Had a seafood pizza today for lunch.

Shrimp, crab, tomatos, olives, spinach, Feta Cheese, red sauce. It was horrible.

The feta and olives were the failing...

And - I can make a red sauce that will BLOW you AWAY

[Betonov]

A pizza thread, how did I miss this one. I actually worked at a pizza place as the cook for a month :D Standing in until they found a profesional.

The dough was the main cooks secret recipee so I made them out of pre-prepared balls of dough and the sauce was only mixed pelate-tomato can with some origano.
This pizzeria was unique because when stretching the dough, we used flour and bread crums and it gave a nice crispy edge to it

[BossMark]

A pizza thread, how did I miss this one i
Hmm pizza yummy yummy
http://i47.photobucket.com/albums/f156/rothwellwhite26/Pizza_al_taglio.jpg
Pizza al taglio

[Betonov]

The ONLY way to prepare a pizza, in a bread oven with a wood flame

http://www.dostavahrane.com/images/fontana/krusna_pec02_velika.jpg


A pizza from an electric oven is not a pizza, it's a disquisting fake

[BossMark]

Betonov my friend I agree with you 100% on how cook pizzas :yeah:

[Skybird]

This pizzeria was unique because when stretching the dough, we used flour and bread crums and it gave a nice crispy edge to it
That'S what the durum wheat semolina flour is for in my recipe - a crispy edge! ;)

[Jimbuna]

http://img225.imageshack.us/img225/6131/hotchillipizza.jpg (http://imageshack.us/photo/my-images/225/hotchillipizza.jpg/)

Hot chilli pizza...not for the feint hearted :sunny:

[ZeeWolf]

Wow SkyBird, this is a great thread man! :rock:
I've been making my own bread for almost a year now and it would be
pure joy to create the perfect pizza. This looks well worth the time and
effort .

:up:

[Skybird]

Okay fellas, you are truly gifted that the god of pizza is writing amongst you! Tonight I reveal another fgreat recipee to you - my long-feared but no longer feared pizza spinacci!

:D

Fanfares!

Did I write: no parmesan on pizza, ever? Forget it, I proved myself wrong.

For the dough, same recipe as above, I used the second half of the dough I had left from weekend. nly difference after five days in the refrigerator ius that after I formed it into a pizza plate and let it rise for another hour, it did not rise that much than five days ago - but rising it did, nevertheless, and completely sufficiently.

I changed the sauce a bit, using for one 30 cm pizza this: 2 medium sized cherry tomatoes, 1 table spoon of tomato paste, 1 coffee spoon of orgenao - nothing else, not even salt. Smash it into one paste.

Use frozen spinacci, it is easier to handle and makes no difference to fresh one, I also use it for a special recipee for Chinese spinacci.

Thaw a good two handful of frozen spinacci, and squeeze it so that the water gets out. Smash 4 claws of garlic, and add around 2 big table spoons of parmesan. Add salt, not too shy with it. Black pepper, but not too much! Then, olive oil, I did not measure it, I estimate it was 5-6 table spoons, maybe slightly more. Mix it all, form a ball, and let it rest so that the aromes of the garlic and parmesan can expand. Let it rest for 2-3 hours, and occasionally stirr it, forming balls again afterwards.

Handle the dough like described earlier, and prepare the oven accordingly. Remember, the motto is: the hotter the better.

When you want to start, smear the tomato paste onto the pizza plate, then strew mixed cheese like described earlier over it, according to your liking. Then place the spinacci on it, and use spinacci generously! Finally, strew some 2 cm3-qubes of original feta cheese (original I say, meaning it must be made of sheep milk, not of cow milk!!!) on top of it, maybe the volume of half your fist.

Bake it for maybe 6-7 minutes, like described earlier, BUT - after 2-3 minutes, take out the stone plate and get rid of the paper, then put it back into the oven. The dough then should be done enough to allow that paper-removal easily. I did like that today, and it did not glue to the stone afterwards, and another 4 minutes later the pizza dough was - PERFECT. It did not rise as much as on the weekend, but still was air-cushioned and soft, with the bottom fromm outside to center being totally crispy . I dare say this was the best pizza dough I ever have eaten anywhere, no matter where!

The olive oil makes the taste and aromes of the spinacci covering very mild, that's why you may want to use more salt than you maybe expect. Also, do not use too few parmesan.

For me, a dream has come true.

This weekend, i will do another favourite of mine which never has worked before, but now should. There is a pot of fresh basil on my kitchen table, which can mean only one thing: pizza margerita. If it gets done well, to me it is a delicatesse - but I never was able to prefctly recreate it at home.

This should change now! I let you know.

No parmesan on pizza, I said - hahahaha...

[Skybird]

The more I think about it, the more I realise: pizza is what alchemy is about!

http://img585.imageshack.us/img585/8601/img1179r.jpg (http://imageshack.us/photo/my-images/585/img1179r.jpg/)

http://img405.imageshack.us/img405/1353/img1181u.jpg (http://imageshack.us/photo/my-images/405/img1181u.jpg/)

http://img855.imageshack.us/img855/7195/img1182u.jpg (http://imageshack.us/photo/my-images/855/img1182u.jpg/)

http://img641.imageshack.us/img641/1327/img1185tq.jpg (http://imageshack.us/photo/my-images/641/img1185tq.jpg/)


And what is up here? Am I the only one here giving away the precious secrets of his delicious cuisine? Nobody contributing with his own recipees? Just telling abouzt the fast food you used to - order? Shame on you! Has nobody of you ever learned to cook himself?

Maybe I should punish you wish starting a thread on Chinese cuisine as well, eh???

[August]

Has nobody of you ever learned to cook himself?

Well yeah but most of us have wives and girlfriends for that type of thing. Foods always taste better when you don't have to cook it personally. :yep::DL

[Skybird]

Foods always taste better when you don't have to cook it personally. :yep::DL
Wrong...! Totally, completely, utmost wrong...!!! It's quite the opposite!

:woot:

Best is to have guests and friends (and not messing it up in the kitchen then). :)

[Skybird]

I've been making my own bread for almost a year now
How? Recipee(s)?

I'm already leading by 2 in here, so first you show yours, than I show my standard recipe for bread.

[Penguin]

Why is it that we do not have a thread on haute cuisine after all these years of fighting over trivia, religion, politics and personal animosities?

Easy to politicize this thread - as it's common knowledge that you righties don't know anything about cheese! :know: :O:

"pizza cheese", pre-grated? *shudder*

No way! This is the garbage of the industrial cheese production.

Fresh Edamer and Leerdamer/Maasdamer are a must - not too much of the latter, as they have a strong taste of their own. This is why Mozzarella is good also, it leaves room to get the taste of the other components.

Also cherry tomatoes are overrated and overpriced - you get the same, spicy taste from good sorts, which are today mostly only available from organic farmers who cultivate the good, old real tomatoes, not the Holland crap. I mix them with canned tomatoes which are much better than tomato pulp.

Thanks for the dough recipe - sounds very good, nothing to criticize here :DL I will definitely have to try it out!

[Skybird]

Penguin, you live in Germany, yes? If you have trouble to find the Italian ingredients in a shop, this is where I get them,

http://www.goumeo.de/farina-tipo-00-per-pizza-a49201r.html
http://www.goumeo.de/index.php?auswahl=produkt&Nummer=49207&catid=&Sprachzeile=deutsch&Portoland=

they are apparently the cheapest option on the web. I buy 5 packs of Tipo-00 and 1 pack of Semola, this will nicely match and cost you around 16-17 Euros, including shipping. You get around 35 30 cm-pizzas from this order, I calculate.

On cheese, Mozarella (cow-milk, sinc etis is the one you usually get in the stores), never tastes of anything, no matter whether you use the dried one or the fresh one, but with frersh Mozarella you are in danger that your pizza will swim away. You need to be careful in not using too much fresh Mozarella. That'S why I prefer the "dry" one.

Note that when saying Pizza cheese I do not mean so-called analogue cheese, but just the plastic bags that are labelled like that, and that includeng Edam and Tilsit cheese. You can also get Gouda and Emmentaler in that format, and separate Edam and Tilsit, but Gouda and Emmentaler have too strong a too untypical taste and become hard and dry very fast, gratinizing your pizza easily. That'S not what I want.

If one buys a pizza and the cheese smears like hell, and the lines from pizza to mouth can be spun for half a meter, then chances are that they sold cheap analogue cheese, a surrogate cheese made from plants oils. All cheeses I ever tried never did that. They shall remain soft and formable on a pizza, but not smear that crazy.

Thanks for the Leerdamer hint, I need to try it. In fact I never had Leerdamer for any purpose and have no idea what it tastes like.

Cherry tomatoes I mentioned because that is what I currently have at hand, and I wanted to correctly illustrate the ammount of fresh tomatos to be used. Taste is the priority here, wheter it be normal tomatoes or cherries, is unimportant indeed. Ypou can get small and big tomatoes of good and mediocre taste. In winter, it becomes difficult anyway, they all become quite sourish/sharp.

[Betonov]

Well yeah but most of us have wives and girlfriends for that type of thing. Foods always taste better when you don't have to cook it personally. :yep::DL

WHAT ??? A woman in the kitchen ?? That's a recipee for disaster

[Betonov]

Has nobody of you ever learned to cook himself?


http://www.subsim.com/radioroom/showthread.php?t=184064 :O:

[Spoon 11th]

Mozzarella, pepperoni, jalapeno, garlic, onion, tomato slices.

[Herr-Berbunch]

Yesterday morning I was in a supermarket and I picked up a pizza for my lunch. That evening I was out for a walk with the family and the wife suggested she nip to the same supermarket and get a pizza - I had to confess my previous purchase. :o

[Jimbuna]

That guy at the pizza counter must be hot :O:

[Herr-Berbunch]

That guy at the pizza counter must be hot :O:

No counter, just pre-made and stacked on refrigerated shelf. :o

[Gerald]

How much does a pizza in the United Kingdom,costs of normal size...in a shop?

[the_tyrant]

This is what I do:

1.buy frozen thin crust pepperoni pizza
2. add ground beef, bacon, chopped steak, italean sausage ( aka, whatever cooked meat is in the fridge)
3. top with shredded mozerella cheese
4. place in oven

[Herr-Berbunch]

How much does a pizza in the United Kingdom,costs of normal size...in a shop?

It really does vary from shop to shop, topping to topping, and what is a normal size? To my wife somewhere around 7" would be adequate (pizza sizes you perverts), where as nothing less than 12" would satisfy me, and if I'd have to share it I'd get two.

My 14" yesterday with pepperoni, ham, cheese and spicey beef cost about £4.50 I think, 50p either way.

Nom, nom, nom.

[Gerald]

It really does vary from shop to shop, topping to topping, and what is a normal size? To my wife somewhere around 7" would be adequate (pizza sizes you perverts), where as nothing less than 12" would satisfy me, and if I'd have to share it I'd get two.

My 14" yesterday with pepperoni, ham, cheese and spicey beef cost about £4.50 I think, 50p either way.

Nom, nom, nom. Thanks....(pizza sizes you perverts), :-? a simple question, and then you get to suffer,but what a heck,level of service in England on Friday is a little down, I guess...:D

:03:

[Herr-Berbunch]

You know what people are like, not everyone is the same but I imagine most people reading 'my wife only takes 7", but I prefer 14" myself' would go into s******-mode. ;)

[Jimbuna]

You know what people are like, not everyone is the same but I imagine most people reading 'my wife only takes 7", but I prefer 14" myself' would go into s******-mode. ;)

LOL :DL

What's all that interference in the background...you left the back door open again? :DL

[Gerald]

Many say that size does not matter...:haha:

[Herr-Berbunch]

Many say that size does not matter...:haha:

It does when it's my pizza!

[Gerald]

Possibly an exception when, but two pizzas do I need to know the saturation feeling.

[Jimbuna]

'Saturation feeling'....what you going to do pour them over your head? :DL

[Gerald]

Hmm...Somewhere there must be started :rolleyes:

[Jimbuna]

Time for a shower or was it a pizza, I don't remember :hmmm:

:DL

[Gerald]

Time for a shower or was it a pizza, I don't remember :hmmm:

:DL Me neither.....the day has been long :damn:


:DL

[Egan]

Best pizza I ever had was one with sausage and spinach from the Brandi in Napoli....mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm...... ......

At home I either order a hot n spicey from DiMaggios or get a pepperoni one from the supermarket and doctor it with unpasteurized buffalo mozzarella, fresh basil and olive oil with chili in it. My brother makes his own pizza but, naah, i hate cooking.

I want a pizza really badly now....:cry:...having a Greek salad for dinner apparently...

[Gerald]

Best pizza I ever had was one with sausage and spinach from the Brandi in Napoli....mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm...... ......

At home I either order a hot n spicey from DiMaggios or get a pepperoni one from the supermarket and doctor it with unpasteurized buffalo mozzarella, fresh basil and olive oil with chili in it. My brother makes his own pizza but, naah, i hate cooking.

I want a pizza really badly now....:cry:...having a Greek salad for dinner apparently... Healthier, with salad :DL

[Egan]

Healthier, with salad :DL


I'm on a low fun diet it seems. :down:

[Gerald]

I'm on a low fun diet it seems. :down: Probably just temporary...:yep:

[Egan]

Probably just temporary...:yep:

I swear, when I get to Florence I'm eating the hell out of Tuscany. :yeah:

[Jimbuna]

That's actually an area I'm looking at for a short break :sunny:

[Rockstar]

Well yeah but most of us have wives and girlfriends for that type of thing. Foods always taste better when you don't have to cook it personally. :yep::DL


If some look at food as just something to eat then you're probably right. It will always taste better if someone else cooks it. BUT if you have a passion for cooking and look upon it as an art and see the food as your creation. I tellya, there isn't nothing like tasting the finished product of your masterpiece and sharing it with others.

Me, I love baking breads, cooking steaks to perfection. And yes I've even tried pizza, though nothing compares to what I've seen Skybird create.

[Platapus]

I like pizza, but pizza don't like me. :wah:

[August]

If some look at food as just something to eat then you're probably right. It will always taste better if someone else cooks it. BUT if you have a passion for cooking and look upon it as an art and see the food as your creation. I tellya, there isn't nothing like tasting the finished product of your masterpiece and sharing it with others.

Me, I love baking breads, cooking steaks to perfection. And yes I've even tried pizza, though nothing compares to what I've seen Skybird create.

Do you guys have your own monogrammed frilly aprons too? You don't want to get those nice dresses dirty! :yep: :O:

Seriously I must admit that the "foods taste better when they're cooked by someone else" statement is actually my wifes sentiment to which I agree.

She is a most excellent Chef (as I believe several people in this forum can personally attest) whose "creations" :DL I would proudly stand up against anyone's. But she doesn't like to cook. Absolutely hates it. Weird huh?

[Betonov]

She is a most excellent Chef (as I believe several people in this forum can personally attest) whose "creations" :DL I would proudly stand up against anyone's. But she doesn't like to cook. Absolutely hates it. Weird huh?

You lucky son of a gun... my ex managed to BURN the salad :damn:

[Sledgehammer427]

She is a most excellent Chef (as I believe several people in this forum can personally attest) whose "creations" :DL I would proudly stand up against anyone's. But she doesn't like to cook. Absolutely hates it. Weird huh?

Very weird, as the cooking at your place was excellent August! :up:

Edit: Betonov, get off my mental wavelength! aaagghh!

[Skybird]

Oh you lucky ones! Blessed art though that the flying pizza monster is hovering amongst you and soaring above your kitchen roofs, knowing of your hungers and reading your craving tongues' most desperate desires! Your beloved pizza master today gives you -

Pizza Margherita!

(Roman Legions applauding while marching down the Via Appia, one hand on their stomachs, tongues hanging out)

This one's a hit, if done right, and this is the way how to get it right.

http://img64.imageshack.us/img64/6975/img1219t.jpg (http://imageshack.us/photo/my-images/64/img1219t.jpg/)

Did I earlier say no parmesan on my pizza? I feel like an idiot these days... :haha:

Take the dough recipee from earlier. Per one 30 cm pizza, you need

3-4 tomatoes
fresh Basil
Salt
black Pepper
a bit Oregano
1 marble of Mozarella (around 125 gr)
a small ammount of cheese mixture I described earlier (Tilst, Edam, dry Mozarella)
Parmesan

The tomatoes you ijust check,m in this recipe they really will be tasted intensely and thus should taste good and have a nice arome. Do not use canned tomatoes, I tried four different types, and all tasted inferior to frsshly smashed tomatoes.

Also, the covering will be very wet, due to the fresh cheese and the tomatoes - you need to work fast once you started, and get that thing into the vwery hot oven as fast as possible, else the moisture turns the risen dough into a greasy mess. If you work fast, it will nevertheless will become probably one of the finest pizzas you know. Since I have put together this recipee, it is my favourite of all pizza recipees.

First, the tomatoes. You must not skin them like they often write, but you cut them into quarters, and with your fingers you work the wet core out, leaving you with essentially the fleshy shell of the fruit. Work the watery parts out as good as you can. The fruit you are left with you then smash with a mixer, using a bit of salt also. But do not turn it into cream or a liquid, but smash it shortly only, leaving you with many small pieces and a paste alike. Use a colander (or is it sieve?) to put the tomatoes into it and filtrate the water. The water you do not need anymore.

Assuming you have bought cow-milk mozarella, a marble of around 120-150 gr, cut seven slices of it. Put them one by one into a cup with parmnesan, and cover them from both sides. Use plenty of parmesan on them!

Cover the pizza disc with the smashed tomatoes. Use a very little bit of Oregano and then black pepper, then use the Mozarella slices to bild a 6er-star with the seventh in the centre. Yiou can strew even more Parmesan on them, too. The areas of the pizza not covered by the Mozarella, you strew with the ordinary Edam-Tilsit cheese mixture, but only a bit, do not use as much of this cheese as in the earlier recipes! Again some pepper on top -

http://img831.imageshack.us/img831/4653/img1209w.jpg (http://imageshack.us/photo/my-images/831/img1209w.jpg/)

- and into the oven. Stone, 250°+, around 5 minutes, it depends on how the dough is doing.

When done, get it out at put plenty of basil leafs on it, twice as many as on the photo, else you do not get sufficient arome from it. Do not press them into the hot cheese, because they will become dark and start to crumple then.

The dough on the bottom should be crispy, but since the covering is very wet, it nevertheless becomes soft sooner or later, so do not waste time when eating! You should have just an occasional wave of basil arome on your tongue, and also just an occasional taste of pepper. Ther arome from the tomatoes should be always present, though, making this a very freshly tasting pizza, like springtime in pizza-format. I personally love it. As I said, it now is my favourite.

http://img109.imageshack.us/img109/4815/img1221r.jpg (http://imageshack.us/photo/my-images/109/img1221r.jpg/)

http://img40.imageshack.us/img40/7449/img1214ge.jpg (http://imageshack.us/photo/my-images/40/img1214ge.jpg/)


Could be even darker, but I forgot to switch off the fan, and to save the copvering I had to take ther pizza out a bit early.

[Biggles]

Am currently enjoying a pizza with jalapeño, sour cream, Tabasco, Bearnaise sauce, ham, and the usual stuff (tomato, cheese). Great to be alive! :D

[Egan]

That's actually an area I'm looking at for a short break :sunny:

You should go. Florence rocks. We're renting an apartment on the other side of the Arno for a week and then heading up to Bologna for a few nights. This is our fourth time in Florence I think. I don't know it as well as Rome but I really like the place. If you go, take a wonder up to Piazzale Michaelangelo and see one of the great views of the world.

[Jimbuna]

Are these actual photos of your own creations Sky?

[Sailor Steve]

Did I earlier say no parmesan on my pizza? I feel like an idiot these days... :haha:
There's a big difference between the powdered parmesan that comes in cans and the real shredded kind (but you already knew that). I'm not much of a cook, so I usually buy a self-rising store-bought pizza and add the stuff I like (mainly ham and mushrooms). I re-top it with a bag of cheese labelled "Six-Cheese Italian Blend" - Mozzarella, Provolone, Parmesan, Romano, Fontina and Asiago.

[Skybird]

Are these actual photos of your own creations Sky?
Yes. :sunny:

Actually I currently put together an illustrated step-by-step guide of how to make the perfect pizza dough, with plenty of pictures for every step, which will be posted in some or several German cooking websites. Call it Skybird's Little Pizza-Almanach. :DL Or think of it as the Steel Beasts Review of Pizza Recipees. :lol:

It is in German, of course. But everybody wanting it could get it. I need to re-do two more pizzas (Thuna, and Tre Stagioni), for the pictures, then it is finished and will be posted. The rest of the document is already done.

[Skybird]

There's a big difference between the powdered parmesan that comes in cans and the real shredded kind (but you already knew that). I'm not much of a cook, so I usually buy a self-rising store-bought pizza and add the stuff I like (mainly ham and mushrooms). I re-top it with a bag of cheese labelled "Six-Cheese Italian Blend" - Mozzarella, Provolone, Parmesan, Romano, Fontina and Asiago.Parmesan needs to be pulverised freshly. Also, it is quite a health hazard in long-stored powder form, because some chemical reaction of oxygene with some of the ingredients, that'S why it is better to pulverise it freshly. It also tastes better.

[Jimbuna]

Yes. :sunny:

Actually I currently put together an illustrated step-by-step guide of how to make the perfect pizza dough, with plenty of pictures for every step, which will be posted in some or several German cooking websites. Call it Skybird's Little Pizza-Almanach. :DL Or think of it as the Steel Beasts Review of Pizza Recipees. :lol:

It is in German, of course. But everybody wanting it could get it. I need to re-do two more pizzas (Thuna, and Tre Stagioni), for the pictures, then it is finished and will be posted. The rest of the document is already done.

I am impressed sir :salute:

[Highbury]

You should go. Florence rocks. We're renting an apartment on the other side of the Arno for a week and then heading up to Bologna for a few nights. This is our fourth time in Florence I think. I don't know it as well as Rome but I really like the place. If you go, take a wonder up to Piazzale Michaelangelo and see one of the great views of the world.

Agreed. My wife and I spent some time there in a fantastic little hotel called Hotel Corona d'Italia at the corner of Via Nazionale and Via dell'Ariento which is the intersection right at the northern end of the public market. Food, people, atmosphere.. everything there was excellent. I enjoyed it more then Rome and almost as much as Venice. Definitely a place everyone should try to go at some point in my opinion.

@Skybird: Those pizzas look excellent. My wife developed an addiction to margherita pizzas while in Italy and your picture has decided what we are having for dinner tonight! lol. I called her over for a look and she says it looks fantastic as well.

[Skybird]

Thank you! Too bad that looks do not taste. :)

[Skybird]

19 photos, 1 table, 17 pages - Skybird's "Kleiner Pizza-Almanach" is here :DL.

Download it from:http://ul.to/qnxcn7ij (http://ul.to/qnxcn7ij)

You learn all you need to know about how to prepare the perfect pizza dough and how to bake it best in a usual household-kitchen, and what basic sauce and cheese is recommendable to use. The step-by-step description is illustrated by photos. :up:

If you follow this instruction by the word, I can guarantee you an originally Italian, perfect result.


Bon Appetit!

[Jimbuna]

Can't get the publisher/file to verify....can't you put it somewhere else such as megaupload or gamefront?

[Skybird]

Can't get the publisher/file to verify....can't you put it somewhere else such as megaupload or gamefront?
Is that so...? :o Just checked it again, and downloaded it, for me it worked.

Anyhow, try this: http://www.megaupload.com/?d=9VNCK8GW

[Jimbuna]

Got it thanks :up:

Now I realise it's in German :doh::oops:

:damn:

[Skybird]

Got it thanks :up:

Now I realise it's in German :doh::oops:

:damn:

I told you so, earlier. ;) Sorry. Maybe you have friends helping you out.

[Gerald]

Got it thanks :up:

Now I realise it's in German :doh::oops:

:damn: Here,

http://dictionary.reverso.net/english-german/ :hmmm:

[Jimbuna]

I told you so, earlier. ;) Sorry. Maybe you have friends helping you out.

No, don't apologise....I remember you posting earlier now....my stupidity :doh:

[Jimbuna]

Here,

http://dictionary.reverso.net/english-german/ :hmmm:

Thanks but I don't rate them...seen how your English translates :haha:

:03:

I'll ask the woman down the street who lived in Germany for years when her husband was BFPO :know:

[Gerald]

Thanks but I don't rate them...seen how your English translates :haha:

:03:

I'll ask the woman down the street who lived in Germany for years when her husband was BFPO :know: But you are married man Jim, :hmmm::DL

[Jimbuna]

The woman in question is in her sixties...an elderly maiden.

[Gerald]

The woman in question is in her sixties...an elderly maiden. And you are "almost" the same age, :doh:

[Jimbuna]

And you are "almost" the same age, :doh:

Bloody glad I didn't take maths at the same school as you :o

More than a decade difference :know:

[Gerald]

Bloody glad I didn't take maths at the same school as you :o

More than a decade difference :know: but you said for sixty years of age, which may be just sixty...and it "only" 6 years, :hmph: :O:

[Jimbuna]

The woman in question is in her sixties...an elderly maiden.

Jeebus...hate to rely on you under oath on the witness stand :o

But that's what I thought I read Your Honour :doh:

http://img11.imageshack.us/img11/4872/1182400429cr.gif

[Gerald]

Jeebus...hate to rely on you under oath on the witness stand :o

But that's what I thought I read Your Honour :doh:

http://img11.imageshack.us/img11/4872/1182400429cr.gif I'm reliable,
Your Honour.....but the witness was unclear, :O:

[Skybird]

Okay, Pizza Deflorata next time.

[Gerald]

Ok! Up with the recipe book now, :DL

[Skybird]

I call it Pizza „Tonno“ con cipolla, noce, uva passa, dillo e finocchio.

Or is that too long? :DL Oh, and honey is in it, too.

http://img69.imageshack.us/img69/5470/img1239ww.jpg (http://imageshack.us/photo/my-images/69/img1239ww.jpg/)

http://img41.imageshack.us/img41/4581/img1243la.jpg (http://imageshack.us/photo/my-images/41/img1243la.jpg/)

[Jimbuna]

Ok! Up with the recipe book now, :DL

Preferably in English :sunny:

[Paul Riley]

Hot Sicilian - (pepperoni,peppers,chillies,jalapenos) on thin crust.The 'ring of fire' the next morning though is a stinger! :wah:

[Skybird]

I have a new favourite, I think - Pizza Scampi with dill and - lemon grass.

Yes, indeed that: lemon grass. No oregano, no basil, thyme, or rosemary. No garlic.

I had two attempts at this one, first time the ammounts of spice I had not right. It is a very differently tastinging pizza, lacking the typical Italian pizza flavour, being very mild, but exotic, fruity, fresh, and a very interesting arome. The scampi need to rest in a marinade (?) of dill (1-2 coffee spoons)and (dried) powdered lemon grass (3 coffee spoons) for 3-4 hours. Add some splashes of citron juice, and for the last 20-30 minutes a very small ammount of olive oil. Use a mortar&pestle, that lemon gras really is tougher than chewing gum. Some black pepper, some salt, but not much. No other spices than these. Cheese is a mixture of fresh Mozarella, dried Mozarelly, Parmesan (yeah, I know the chorus now... :DL), and Edam.

I need to try more spices different from the usual bunch of suspects (oregano, thyme, rosemary, basil) and the like. With a well-done dough, it is nice, mand spices with milder aromes allow the taste of the dough to become more obvious to the tongue.

http://img155.imageshack.us/img155/278/img1270u.jpg (http://imageshack.us/photo/my-images/155/img1270u.jpg/)

http://img685.imageshack.us/img685/4461/img1272c.jpg (http://imageshack.us/photo/my-images/685/img1272c.jpg/)

[Betonov]

Damn it Sky, no recipee posting after 18:00 (central european time), some of us are trying to loose weight :shifty:

[Skybird]

What else to be tried?! I tried
-Spinaci
-Thuna
-Tre Stagioni (thirds of Salami, Champignons, Bell Pepper)
-Margherita
-Scampi

Onion, maybe ? But I am no fan of Flamish onion cake, so I am not really fascinated. Other vegetables? Don't want other vegetables on my pizza than green and red bell pepper. Chicken? Well, pizza is no barbecue, you could as well put pasta onto a pizza, couldn'T you... Potatoes...? What - a French fried pizza...? :o

Am I through, or what?
Okay, then lets start a thread about diets.

[Skybird]

Damn it Sky, no recipee posting after 18:00 (central european time), some of us are trying to loose weight :shifty:

:haha:

[Betonov]

Kebab pizza's are popular here.

What else is there here, dry salami (I believe yenks cal it peperoni) and sour cream (aded after it's taken out of the oven)

A ''spring'' variety, with spring onions, rukola, pepers, sweet corn

What would happen if you'd pour whiskey on a pizza and then put it in the oven

[Skybird]

What would happen if you'd pour whiskey on a pizza and then put it in the oven
Nothing spectacular, but you have a good chance to ruin the dough, due to the liquid. The oven is 290+ degrees hot over here, the alcohol would evaporate immediately, the water would soften up the dough and make it greasy, then evaporate too, and what is left is an arome of whisky that I know from having tried right this on (sweet) waffles: and it does not taste good. A malt is meant to be taken pure. :shucks:

Malt on pizza - it even sounds terrible. :O: And for an Italian, it probably would border an offense. :woot:

[Betonov]

It's late, I'm having bad ideas again :doh:
I have bad ideas all the time but most of the time I can dismiss them myself ;)

[Biggles]

Local pizzaplace has a nice little number.

Chèvre
Chicken
Red Onion
Honey

Highly recommend you guys try it if you can cook it up yourself!

[Skybird]

Chevre is cheese from goat, not sheep, yes?! Is it fresh cheese, or hard cheese, being used like parmesan or pecorino? And the honey, is the chicken marinaded in it, or is it put above the onions? How is the chicken prepared - grilled separately and spices added, or no spice?

[Jimbuna]

It's late, I'm having bad ideas again :doh:
I have bad ideas all the time but most of the time I can dismiss them myself ;)

Best have another glass of malt then.

http://imgcash6.imageshack.us/img233/9779/party0036mk6.gif

[Betonov]

Best have another glass of malt then.

http://imgcash6.imageshack.us/img233/9779/party0036mk6.gif

I watched NGC yesterday, Megafactories: Jack Daniels. I actually had to have a shot of scotch (J&B) before bed. Gave me heartburn :doh:

[Castout]

Chevre is cheese from goat, not sheep, yes?! Is it fresh cheese, or hard cheese, being used like parmesan or pecorino? And the honey, is the chicken marinaded in it, or is it put above the onions? How is the chicken prepared - grilled separately and spices added, or no spice?

Damn you now I want a pizza. :DL

I've been wanting to try Arab/Israeli cuisine for sometime now. No one willing to try Arab cuisine here :wah:.

[Jimbuna]

I watched NGC yesterday, Megafactories: Jack Daniels. I actually had to have a shot of scotch (J&B) before bed. Gave me heartburn :doh:

Try one of the Irish malt whiskies such as Jamesons or Bushmills...truly superb!! :sunny:

[Betonov]

Try one of the Irish malt whiskies such as Jamesons or Bushmills...truly superb!! :sunny:

This country has an embargo on the really good stuff, so I'll jjust have to drive to Ireland for it :-?

[Skybird]

Try one of the Irish malt whiskies such as Jamesons or Bushmills...truly superb!! :sunny:
I confirm that, Jameson is my preferred Irish whisky, the 1780 is a very mild and friendly one - and by it'S price it also is affordable. Most of the Irish whiskys are milder than their Scottish colleagues.

My preferred Scottish Whisky is a Dalwhinnie 15 years - a bit rougher than most of the Irish ones, but still mild compared to some of the Scottish real brute forcers. :DL

Can't say I like the harsh ones. Modern whisky already is a hard drink by nature, and one must not push it to the limits. So always the gentlier ones for me.

[Skybird]

This country has an embargo on the really good stuff, so I'll jjust have to drive to Ireland for it :-?
Slovenia has an embargo on whisky? Never heared that before. Is it a quarrel with Scotland or Ireland, is it on whisky only, is it prtectionism of your own national drink industry, or are you a nation of principal teetotallers?

[Skybird]

Found this:

Pizza Horribiles (made by Blizzard):
http://blog.prinz.de/grand-prix/files/nicole-pizza.jpg

Pizza Dementia:
http://i41.tinypic.com/30254e1.jpg

Pizza Americana:
http://www.geekologie.com/2009/03/01/pizza%20burger%201.jpg
Oh those Yanks... :woot:

[Betonov]

Slovenia has an embargo on whisky? Never heared that before. Is it a quarrel with Scotland or Ireland, is it on whisky only, is it prtectionism of your own national drink industry, or are you a nation of principal teetotallers?

Embargo on good whiskey. The not that commercialized brands. You can get Jack or J&B in any store, but any other less known brand... tough luck :nope:

I may be overreacting. I guess there are specialized stores in Ljubljana that could land me some of it but... No body knows where they are :nope:

[Betonov]

Found this:

Pizza Horribiles (made by Blizzard):
http://blog.prinz.de/grand-prix/files/nicole-pizza.jpg

Oh those Yanks... :woot:

All we need is a zerg jumping out :DL

[PapaKilo]

I really hate to open this thread when I'm hungry like dog :nope:

[Betonov]

I really hate to open this thread when I'm hungry like dog :nope:

But you just can't help it, like the sirens calling your name :DL

[PapaKilo]

But you just can't help it, like the sirens calling your name :DL

If you must know I have a weakness for junk food, can't live without it :)But most of me is into Kebabs :) I remember my first bite of Doner kebab in summer of 2003 and litterally I felt for it - for the rest of my life I believe :)

[Jimbuna]

http://www.atlantic-bay.co.uk/doner-kebab.png
Lovely when accompanied with lashings of chili sauce.

[PapaKilo]

Damn Jim, was that necessary to place the pic ? :damn: :haha:

[Jimbuna]

Damn Jim, was that necessary to place the pic ? :damn: :haha:

Well as much as I have been known to enjoy the occasional kebab, this is the funniest shaped/looking sheep I have ever come across :DL

http://berlin.metblogs.com/archives/images/2006/11/doner.jpg

[PapaKilo]

Right.. as they say, full stomach never gives a damn about the empty one, and Jim is cruel on this one :) Bloody animal, show some symphathy to one that dies of hunger maybe :haha:

You know that feeling when you take couple of beers and your belly starts to request for fooooood and there is none close :damn:

I bet I'm off to bed then :D

[Betonov]

Living in the Balkans has it's perks and one is the food :DL

[Castout]

I wasn't hungry but now I realize I AM. :damn:

I'll munch that mouse pad until lunch time.

[Onkel Neal]

Why is it that we do not have a thread on haute cuisine after all these years of fighting over trivia, religion, politics and personal animosities? I tell you - all you guys and girls don'T know how to cook, so you are forgiven. :D

Anyway, being a fan of (Westernised) Chinese and Italian cuisine myself, I cannot leave you in darkness over the best and perfect way how to create the best and perfect, most original truly Italian pizza imaginable! It costed me several months of experimentation and several dozens of mediocre or simply failed pizza doughs to finally find out. Sometimes, I even threw the dough away.

You love Pizza? I love Pizza. Who does not love Pizza? If you don't, get out of the kitchen NOW.

This thread has my vote for best thread of the year :up:

[Sledgehammer427]

It's 5:30 AM here in Connecticut. I have every intention to go to sleep again, wake up, and go to Bradley and Wall in Madison. Pizza Excellente.:yeah:

[Skybird]

This thread has my vote for best thread of the year :up:
Pah, you flatterer! You just want another recipe for free!

[Skybird]

I'm back at Pizza, after taking a break from it and checking out other foods. Pizza Funghi yesterday, like I get it in no restaurant in all town. 31 cm.



https://i.postimg.cc/tgDqjZ6b/IMG-20191023-185924.jpg (https://postimg.cc/06MRGNZX)


A little bit 30 seconds or so, too crispy, but lets not spoil it! :D

[Jimbuna]

^ Make that with a chilli (instead of tomato) base and I'd certainly go for that.

[Eichhörnchen]

I have NO idea how to make it...

However, a LONG time ago I had a pizza with baby octopuses, squid, and seaweed... And it was gooood...

:har::har::har:

[Aktungbby]

^ Make that with a chilli (instead of tomato) base and I'd certainly go for that.

I have NO idea how to make it...

However, a LONG time ago I had a pizza with baby octopuses, squid, and seaweed... And it was gooood...

:har::har::har:shouldn't that be baby octopii or, more correctly, octopodes?

[em2nought]

^ Make that with a chilli (instead of tomato) base and I'd certainly go for that.

With some melted cheddar on top. ;)
https://www.mariecallendersmeals.com/sites/g/files/qyyrlu306/files/images/products/chili-pot-pie-63809.png

[Jimbuna]

^ That looks good :up:

[Skybird]

Time for a little zombification.

After having become lazy the past years, i have not made pizza that much the past three or four years, only bought frozen ready-to-eat ones, some of which (if you know which ones to choose) have become surprisingly good, even using real yeast dough and being topped by hand. The sad truth is you cannot buy a good pizza in my hometown, the restaurants and delivery services all do exotic things and dysfunctional, disavory experiments, using no salt so "to make them healthy" (I could get mad when hearing this nonsense on salt), and clubbing the Gluten (no gluten and protein - no good dough behaviour, that simple the formula is, since the dough has a bad W-value - baking power - then and cannot hold sufficient moisture). German grade 405 and Itlaian grade tipo 00 flour IS NOT THE SAME, its worlds apart. I have checked pizza in so many places and restaurants. No herbals used. Lousy, really lousy doughs, bad toppings. Expensive. I do not go to any of them anymore. Although I LOVE pizza, still.

And so I went back to do two things myself again: I bake my own bread again, and I make pizza fully manual again.

The flour for baking bread I grind myself, but for pizza I use original Italian flour, by Caputo who probaly makes the best pizza flour in the world. Use it once yourself, and you believe it, promised. ;) They have three flours, a red package for longer dough times 24-48 hours, a blue one for shorter dough times 2-3 hours minimum, and a relatively new lilac one I still must try, said to create an icrcredibly fluffy, "cloud-like" dough. I will try that soon, its ordered. I can only recommend with utmost seriousness to pay attention to use Italian tipo 00 flour of good quality. It beats EVERYTHING when you make pizza dough. I provide a link below. Germans: you cannot hope to get these results with German 405 or 550 fliur. The ingreidnet sin it are such that it just doe snto work as well. Thats no imagination - that is simple chemistry.



I also tested the new vogue of not using pizza stones, but pizza steel plates. My results with that are not impressive, however. The thing gets not hot enough in a normal household oven, no matter how I set it up, low or high, with or without grill on, and then when it is not hot enough, the moisture in the dough cannot escape through the plate, and so the dough gets cooked, yes, and it rises, but it builds no crust, stays soft, remains too moist. These plates are expensive and cost several times as much as a stone, your risk them to ruin the thermostate in your oven, and the theory behind them, that they store more heat than a stone and radiate it back into the dough faster, for me simply does not work. Instead of using a steel plate high in the oven, I return to my proven stone placed low in the oven. No air frying of course, just maximum upper and lower heat, passive. I reach 250° - 270° in my oven, and on a stone that works perfect for me, cooking time is around 4.5 minutes.

This is the best flour I know, I now use it for everything when I do not grind my own flour, I do not buy German flour anymore. Its different wheat, grown in different places (Italy...), with different mixtures of minerals, proteins and Gluten, and that makes all the difference. Wheat is not wheat, there have been hundreds of kinds of wheat. I pay a bit more, but via Amazon in packs of 6 or 10, I can reduce the price

https://www.gustini.de/molino-caputo.html

The red package has a w-value of 300-320 and a gluten content of 13-13.5%. The blue has a w-value of 200-230 and gluten 10-11%, the lilac coloured pack has a w-value of 250-290, and a gluten content of 12-12.5%. The more gluten, the higher the w-value, the more stable the dough rises, but the more time it takes. the softer doughs with less gluten are more "liquid" and a bit more tricky to handle. But you can work faster with them. If you use the blkue flour, you will need to vary your water aml8nt a bit while using the same amount of flour like with the red one. Both flous need slightly different amounts of water.

Healthier are longer dough times, the yeast then processes more of the critical encymes your digestion can negatively react to. Thats why so many people have so many problems with industrial bread, these are packed full with up to two hundred chemical agents allowed in the EU that make ingredients better to store, to handle, and reduce the processing times of doughs. That is good for the industry, and bad for your health! All the chemical toxins wheat has build in defence to its eating enemies - us - do not get neutralised that way and end live in our digestion system - and there they cause more and more problems. Its better to have doughs given longer times, even days. True for bread. True for pizza. True for anything related to cereals and corn, wheat etc. etc. Taking your time is healthier!

It sounds unbelievable, but many restaurants over here serve their pizza without dough or topping salted. No salt, NONE. Despicable, it has become an obsession. Also, vegan eating. No animal fats. Not that much interesting with pizza, yes, but with other kinds of food preparations. It just does not taste, it is lame on your tongue. I do not save on fats and salts. I just look at good quality of both and avoid certain types. See my health thread.

My dinner tonight was this. Salami I use rarely on pizza, but I was in the mood for it. Pickeld paprika, the onyl tpopping I really use often on pizza beside spinacci or champignons, I mostly use only several cheese, do variations of Margeritha.


https://i.postimg.cc/g2H9sB9N/20210615-174603.jpg (https://postimg.cc/qNqZMwv3)


https://i.postimg.cc/ZR01TbWM/20210615-174411.jpg (https://postimg.cc/Pps6ykzW)


https://i.postimg.cc/gjZQZgqy/20210615-181722.jpg (https://postimg.cc/5Qfscqrj)


My last try with the pizza steel plate, I will now sell it. As you can see in the thir doicture, almost no crust on the bottom outside, the dough had baked up, it was done, but not crispy, no crust. On a chamotte stone this would not have happened, not in my oven at least! The dough in the centre of the disc stays too soft, and no crust on the centre bottom. Maybe it works as they say in much, much hotter ovens, but not in mine. Porose chamotte stone it must be. Crust gets perfect in no time with that.

[mapuc]

Forgot we had this Pizza thread.

Some weeks ago I got my new gas grill with it I bought a Pizza stone and other pizza equipment.

Now should a make my own pizza dough or buy a couple prepared pizza dough round in shape. I decided to buy two of these pizza dough.

And of course things to put on the pizza.

Started the Gas grill waited until it had reached 250 degrees-Could not get it up to 300 degrees as recommended.

Placed my pizza on the metal Pizza spade, added what I liked and went out to my grill. The dough had to say it simple glued itself to the metal surface-so trying to let the pizza slide of was a real mess.

So what I'm going to do next, is to buy one of the pizza spade made of wood and make my own pizza dough.

Markus

[vienna]

A tip on the pizza peel (or, as you call it, the spade): before you add the dough to the peel, give the peel a light coat of olive oil, either by applying a thin coat using a paper towel dipped in the oil, or by using a spray-on olive oil product; the dough will slide off rather easily and the oil won't negatively affect the taste of the pizza; you could also try dusting the peel lightly with flour before adding the dough, but I find that to tend to be a bit messy sometimes...





<O>.

[Skybird]

Mapuc,

some tips. As Vienna said, the peel, if it is metal, you can use flour on it to slide the dough better off, but sometimes it does not work, namely when the dough has gotten too wet. Easier is to use these special leafs of teflon paper for baking. You prepare the dough on these, and when baking, you put it onto the stone with the paper - but take it out again after 30-50 seconds,you will see that the dough has becomne crusty enough already that it slide soff the apper all by itseklf. You lift the dough, remove the paper, and then put the dough back in for the remaining time. Not elegant, but VERY effective. Else, if you do not worry the dust and dirt, use flour, and plenty of it. In the garden, that is okay. In the kitchen i do not want this kind of mess. Guess who the poor guy is who needs to clean...?!


If you bake longer than 5 minutes, your oven does not get hot enough. Change that.


Always make your own dough. Nothing gets close to that, the ready-to-go doughs from the supermarket are simply - well, I tested some of them over the years, and I still wait for the first acceptable one, they all were a mess so far. All of them, no exception. This mostly is because they are chemically enriched with agents that should help the dough going faster, or use the wrong flour with not enough protein and gluten, or save yeats and repalce it with baking powder. In what damn lab do they smart out things like this...? Yeast, or sourdough. The rest is bull.

I cannot stress this often enough: the flour is of utmost importance. Get one of these from german Amazon, they deliver to Denmark, I think, or maybe you have a food import store in denmark that you know. Really, get one of these, they are enriched with protein and gluten, ordinary flour of the kind that is called in Germany type 405 or 550 (refers to the grinding grade) is not like this, it does not compare, it has not even half of the baking power like mnthe red Caputo flour! . Also, note that the German system of nubmer sis for hard wheat - while the Italians base their grades on soft wheat...!! That is lightyears apart.

https://www.amazon.de/s?k=caputo+mehl&crid=C626C8PHNH0G&sprefix=Caputo%2Caps%2C172&ref=nb_sb_ss_ts-doa-p_4_6


Keep these on mind if you want to do your own Ciabatta or Baguette as well.Ciabatta uses the wettest dough I ever heard of, exceeding 70%, its almost as fluid as dough for pancake or crepes (well, aölmpost... :) ), you need as much protein and gluten in your dough as you can get to create this bread. With German flour type 405, 550, 1025, it is impossible , Thats why you cannot buy a really good baguette or Ciabatte in german bakeries. They sell marshmallows in bar format, bars of foamed material. Has NOTHING to do with Ciabatta what they sell there, or real Baguette. I avoid them. Terrible stuff.


Caputo Cuolo (red), Caputo Pizzeria (blue), or Caputo Nuvola (lilac). Note there is a test package including all three, plus a dose of dry yeast. Red for longer dough workign times, blue for shorter, lilac I have no experience with. For heavens sake, get one of these. Its the Mount Olympus of pizza flours.

You said you use a gas grill, I assume it has a lid, enabling to form a "cave", an oven, and that is what you should use indeed. And kepe the heta in that, do not flip it open, use a small window on the side to put things in and out. Real pizza ovens, stone ovens, use temperates in excess of 550°C, on the plate, thats why the pizza is ready so quickly, within 2 minutes, even less than 90 seconds. You want to get heat into that stone, the stone must be hot as hellfire, as hot as you get it. Give it time, its not enough that just the air temperature is high, the stone must have enough time to store heat and load up. An electric household oven therefore can need 45-60 minutes. Handle the gas grill as much as an enclosed oven as possible with the construction. Cheese melts easily, the dough gets done not by the air so much, but the stone. And it gets done in the first seconds, then some more seconds for the crispy crust.

Avoid wet toppings, get moisture out and away as much as possible. Thats especially true for the tomatoes cream you probaby use. If you make it fresh, cut the tomatoes open, and get rid of the liquid inside, only use the meat in the wall of the fruit. For tomatoe cans, again the itlaians do thers ebest. Muti is my brand of choice. And yes, I even oprefer canned tomatoes to fresh tomatiues. Because they taste better, fi the brand is the right one. Ypou heard that right, canned tomatoes taste better when form Muti, than most of the fresh tomatoes I cna buy intb he supermarket. Only during maybe 3 months in summer I buy them in the supermarket, the rest of the year canned ones are superior. Its about the tomatoe "models". What use is a fresh tomatoes, if it has no taste and no arome?

Garlic does not belong on a pizza during baking! Its too hot for garlic. It only gets bitter and brown and ruins the taste. Prepare garlic (for spinacci for example, there is not garlic used on every pizza, but when I use it then aplenty) separately, smash it, and put it into a small amount of good olive oil. Then spill this alltogether onto the ready pizza once you take it out of the oven.

For the topping, first goes the tomatoe sauce and herbs you use, salt and all that. Then goes any cheese you use. Last goes any topping like paprica, mushroom, onions. Often I do nskip step threekl use only tomatoe and mozarella: pizza Margerita, with Basil, salt, pepper. Best pizza in the world.

Pizza dough, as well as baguette and ciabatta btw, is a relatively wet dough, it contains 60-65% of water, depending on the flour you use. That means you dose it correctly if you add 60-65ml of water per 100gr of flour. For one pizza, calculate with around 170gr of flour, and water accordingly. Salt, according to taste 5-12 gr. Yeast. As little yeast as possible, you do want the taste of yeast put out of the done pizza as much as possible because yeast is not what makes a pizza taste yummy, right the opposite! Yeast tastes foul. Thats why longer working times for the dough are good, it reduces the taste of the yeast, and more killer encymes from the wheat get fermented, making them harmless, and also you can take less yeast. For a longer working time of 24+ hours, per pizza count 2 gr of fresh yeast (a cube of fresh yeast is 42, so we talk about very little yeast for sure!) and in Napoli they use 2 gr for even a full 1 kg of flour , but they prepare their doughs 24-48 hours in advance. Dried yeast works as good as fresh yeast, although some people make a religious war of dry versus fresh yeast, it makes no difference to me if correctly dosed. I baked my bread myself, too, for almost 30 years, if there is a differrenceb etween fresh and dried yeast, I think by now I should have learned about it. Only that the doses are different, and that fresh yeats can benefit from adding siome sugar, but that cna be overestimated, too. A small package of dried yeast usually has 7 gr of it, that compares to around half a cube of fresh yeast.

If you use the blue (fast working) flour, try around 4 gr of dried yeast and a working time where start and finish lies within the same day. I prepare the dough in the morning, and eat it in the very early evening, but I have also prepared it all within 4 hours, it works, but you ma yneed a bit adaptation of ingredients amounts with different times. Fresh yeast likes sugar, it gets some from the flour, but you can help it with adding a small teaspoon of sugar. Do not mix yeast externally with salt or oil, both can "kill" the yeast.



A long going dough cna be with the red flur, less yeast, you storr the dough, let it rest for 30m minutes, work it again, then seal it in a huge box and out it ionto the refrigerator (important, to slow down the yeast), then out it out and let ot work and come to temeopertaure for naother 12 hours, then you form the pizzas and again giove it some time of trest, 2-4 hours. Cover with a wet textile. Not dripping wet.


In Napoli, many pro bakers do the dough not with yeast but sourdough (although it still is wheat flour, not rye flour).

Do not use a rolling pin! You press all air and small air bubbles out of the flattened dough, and "flat" will become the motto of the remaning evening then. Form a small ball, put some flour on it, then press it in the middle and gently flatten it (not too much), while never touching the rims. The rims then can rise higher than the ceintre during baking, you also do not pot much topping on them. If the dough has the correct consistency, you can lift it with the outsides of your fists and hands, not the fingertips, that will rip it, and let it stretch by its own weight. Don'T try some aerial acrobatics like to be seen in movies, its difficult and needs plenty of practice, its also not needed. Also, it can make a dirty mess in the kitchen with all the flour flying around.

One can make a pre-dough when using fresh yeast, personally I see this as a relatively irrelevant complication. Predoughs to me are a thing for sourdough-baking, here it really can make differences. But with yeast? Never noticed one.

Cheese, that is a question of taste, I prefer a mix of dry and fresh mozarella for consistency, parmesan or comparable to add it actually some taste, and Edamer or Tilsiter, mixed into it all for typical pizza arome and taste. If it is a spinacci pizza, I also add plenty of feta cheese. Some cheese like Gouda easily gratinize, others cheese smear and produce long, wanted "filaments" of cheese. Again, that is taste, one should know about the cheese'S behaviour when getting heated up.

I do not put oil on the pizza for baking, to prevent the topping becoming wetter than unavoidable, I add it, like garlic, afterwards only. Good olive poil, of course. Jordan is my brand of choice, a mild, fruity one with almost no bitterness (many like that, its a sign for high phenole content , which is healthy, but I do not like these bitter, burning olive oils). Mushrooms , for reasons of their content in moisture, I fry in a pan, to get the water out, and then put them on the pizza.

Main herb is Oregano, salt, black course pepper a bit, sometimes mild traces of thyme and rosemary, and when I use a Margherita-style of pizza setup :): Basil, lots of it, not just two or three lkeaves for the optics. I cover the pizza with it until it looks like a meadow, but not before after baking. Fresh Basil is to be added after baking, else you get flakes of ashes. Dried herbs usually taste lame and sometimes even foul, but I have a Germnan brand and product line doing a special series with some special production methd that lets dried Basil taste almost as great as fresh Basil. I know that sounds unbelievable, but thats how it is. I have it always in the house, while fresh herbs I almost always would need to buy freshly, so guess what gets used most over here... But it must be excellent quality when using dried herbs, not just any supermarket no-name nonsense. The same brand I talk of has also excellent wild garlic (Bärlauch), Oregano, Thyme and all that. They cost more, but you taste the difference to other dried herbs, while you taste almost no difference to fresh herbs. Unbelievable.

Less is more, when it comes to toppings. The heavier the topping, the more difficult for the dough to rise. The wetter the topping, the more difficult it is for the dough to become crusty. Keep things simple, dont overload it. Thats also true for the tomatoe soup/cream. Less often is more. Salt, Oregano, Basil - that is all they put on Margerita in Naples. And get that water out of those red water bags. As long as you have no original pizza oven with 550+°C.

We want pictures once you harvest the fruits of your labour! :salute:

[Skybird]

Yes, I indeed can talk pizza from sunrise to sunset. I love it. :D

[Skybird]

Not a big fan of pizza because of pepperoni and garlic mainly
:06: Then dont put pepperoni and garlic onto it, and you're done, or not...?!

[Sean C]

One of my favorite pizzas is a thin-crust with Alfredo sauce, feta, mozzarella, banana peppers, black olives, diced tomatoes, spinach and chicken.

[Skybird]

https://thepizzaheaven.com/caputo-nuvola/


A tipo 0 flour, I did not know that. (Not a tipo 00) Not to sa ythat is bad, it isn't, both tipo 00 and 0 work great for pizza. But this new flour is apparently for longer dough working times.

The main benefit of Caputo Nuvola is that it makes an airy, puffy pizza crust. The reason is why it gets a better crust than most other flours, is that it’s designed for higher hydration dough.
Pizza dough hydration (https://thepizzaheaven.com/pizza-dough-hydration/) is simply the amount of water in comparison to flour. And higher hydration gives the dough a lighter, crust with larger air bubbles. The reason is that the higher water content will soften the gluten network in the dough, and make it more flexible. This increased flexibility will create larger pockets inside the dough, that will be inflated by CO2 from the fermentation process.
To be able to make a hydration dough the flour needs to be stronger because the softening of the gluten network will also weaken it. If the flour isn’t strong enough, the air-bubbles will puncture, and the dough will deflate.


Its a science, I tell you! :03:


https://thepizzaheaven.com/wp-content/uploads/2020/08/Caputo-Nuvola-vs-Caputo-Pizzeria-Crust-1024x676.jpg



It can’t go wrong with any Caputo flour. They are all really high quality and always make delicious pizza, but I think Caputo Nuvola is my new favorite flour for baking pizza in my home oven. I therefore strongly recommend Caputo Nuvola to anyone who’s serious about making Neapolitan-style pizza at home.
Okay, I heard the man. I am already waiting for my delivery.

[Skybird]

And more science! :Kaleun_Cheers:

https://thepizzaheaven.com/double-zero-flour-for-pizza-baking/

https://thepizzaheaven.com/the-best-flour-for-neapolitan-pizza/

Well, I told you so: flour is of the essence. You simpoly cnanot overestimate the flour quality. And Caputo is the best I foudn so far, afetr severly ears of experimenting.


The flour is also what provides most of the flavor of the crust.A good flour will therefore create a more flavorful pizza crust. Part of the reason you let Neapolitan pizza dough rise slowly is to develop a stronger, more complex flavor in the crust. The choice of flour is therefore essential since this is where the flavor mainly is coming from. If it’s one ingredient in the dough you shouldn’t skip on, it’s flour. Use quality flour, you’ll thank me later. You’ll be amazed at how much of a difference the type of flour can make!

I made a big jump forward ten years ago when replacing German flour with Italian double zero flour, it was a revelation, a revolution. Not that I ran around crying and telling foreign people how happy I were, but I felt like wanting to. I then had two or three different Italian brands for tipo 00 flours, before I was seated on the horse bringing me to Caputo. And that was the second revolution I experienced, again the difference was immense. Since then, no other flours in my kitchen anymore (except self-grinded for bread baking). I use them for EVERYTHING now. This brand rules. Tipo 00 and tipo 0 rules.

[Skybird]

https://thepizzaheaven.com/never-use-parchment-paper-on-a-pizza-stone/

Here he writes on parchment paper, I just learned that word, I called it baking paper before. He is right in what he says, in specialised ovens with temps of 300, 400 degrees, you cannot use that because it simply goes off in flames, can stand heat only to 220-230°. It can even be dangerous, creating open fire setting your home ablaze.

But if you have a household oven only and do as I wrote - getting rid of the paper after 30-40 seconds, then the handling is safe and comfortable. Not elegant, but very effective. And it allows you to get a crust on the bottom of the dough when using a stone. The apper is nsuch that it doe snot allow mpooisture to escape, so gettign the apper doen with after said 40 seconds +/10, frees you of that problem.

As I said, I prefer stone over steel. I just do not get the steel thing deliver satisfying results. Must be my oven, I think, the steel remains too "cold".


Edit:
That is a good site for pizza making, btw. Check the top menu bar, plent yof good links and good articles, also recipes. I just discovered this site this morning. Plenty of help for the newcomers to baking pizza.

[Skybird]

https://www.mulinocaputo.it/en/flour


Holy moly, did not know it were that many!

[mapuc]

Thank you vienna and Skybird. Your suggestion to my next homemade pizza.
Using olive oil on my pizza peel is something I never had been thinking off.

Following in Skybirds explanation to me about home made pizza and use of gas grill was this:

"Do not use a rolling pin! You press all air and small air bubbles out of the flattened dough, and "flat" will become the motto of the remaning evening then. Form a small ball, put some flour on it, then press it in the middle and gently flatten it (not too much), while never touching the rims. The rims then can rise higher than the ceintre during baking, you also do not pot much topping on them. If the dough has the correct consistency, you can lift it with the outsides of your fists and hands, not the fingertips, that will rip it, and let it stretch by its own weight. Don'T try some aerial acrobatics like to be seen in movies, its difficult and needs plenty of practice, its also not needed. Also, it can make a dirty mess in the kitchen with all the flour flying around."


Here is a link to a Danish online shop where I bought this gas grill some weeks ago.

https://www.xl-byg.dk/shop/grillgrill-casual-s-320-gasgrill-rustfrit-staal-1223489
And the Pizza peel
https://www.xl-byg.dk/shop/weber-pizzaspade-63x30-5-cm-1722519

Markus

[Skybird]

Using olive oil on my pizza peel is something I never had been thinking off.
And with all friendly respect to vienna - maybe you shouldn'T do it at all. The problem is moisture, a wet dough on a metal or wooden plate will not glide, slide, but will stick. You want the surfaces where the friction occurs to be dry, therefore. The dough wanst to suck itself to the peel. Be generous with using flour as a sledge, or semolina/farina. Its like slippery sand, you see. If you step on tarmac that is sandy, you risk to slip, right, no matter whether you are sweaty barefoot or have rubber on.

Flour on the bottom side of the pizza. Best cahce you have. Or the paper trick.




Here is a link to a Danish online shop where I bought this gas grill some weeks ago.

https://www.xl-byg.dk/shop/grillgrill-casual-s-320-gasgrill-rustfrit-staal-1223489
And the Pizza peel
https://www.xl-byg.dk/shop/weber-pizzaspade-63x30-5-cm-1722519

Markus
I have no experience with these kinds of gas grills, and if I woudl have a grill, it would be classic charcoal and wood, for the arome. I can only imagine that you want to open and close the lid as quickly as possible, to have the heat up fast again inside . Pump up the gas. Maximum fire, all flames. :) Pizza means, always: as hot as even possible. No fooling around with dosing it well. Maximum possible, period. ;) And no crowded oven inside, let the air inside move freely, no layers of food stuff blicking it, so that some parts of the boven are colder or hotter than others. The toppings may take it not well.

[mapuc]

Got an idea..not exactly a new one, been thinking about this idea first time after my mishap with my pizza, pizza peel and pizza stone.

Not so far from our Marina we have our own local pizzeria. The idea is that the owner makes the round pizza dough and nothing more, maybe adding tomato-stuff.

Then it's up to the buyer to add what he likes on this premade round pizza. and then bake it in the oven or on their grill(using a pizza stone)

Markus

[Skybird]

Why so afraid of the dough? It really is not that difficult. I made it more complicated ten years ago, but learned over the years to simplify it more and more - without loosing anything there.

For starters:

1. Take one of the flours I recommended, or any tipo 00. Just an italian pizza flour it really should be. Its about the content of gluten and proteine, it is radically different, really. And that is decisive, it interacts with the ammount fo moisture the dough can hold, and that effects the consistency. So: Italian pizza flour, tipo 00 at best.



2. You need for one pizza of around 30-33 cm, 150 - 170 gr of flour.

3. Next, water, handwarm. 90 - 105 ml, depending on how much flour you took, and the flour itself. It can vary. Do not be dogmatic. Love the dough, and the dough loves you! ;)

4. a tame teaspoon of salt, into the flour, mixing it in.

5. You can add half a teaspoon of sugar, food for the yeast. Not a must, just a safety. Easier is to not worry about it.

6. Dried yeast, easier to handle. For fast dough processing, half of the package of 7 mg, making that 3.5 mg. Thats already quite a lot, but as I said: you want a faster dough processing, eating in a few hours already. Thats my assumption. Dissolve the yeast in the water.

7. Mixer with dough hooks, slowly increase its speed while adding the water to the flour. Mix for around 10 minutes.

8. Put a mildy moist cloth on the pot, and let it rest for 30-45 minutes. Clean the dough hooks with water, roughly.

9. Give it another stirring with the mixer and dough hooks, this time just half to one minute, not more. check consistency. If it is very liquid, add some flour, but be careful. Better is to let it rest 1-2 hours and have an eye on it, occasionally, see if the conssitency changes for the better. If after 1 hour it still is very liquid, if the volume ofm nit does not win, add the flour. If the dough has risen, is comfortably soft, a bit sticky to your skin, but does not rip, leave it as it is, let it rest, with a wet cloth on the pot, away from light and cold. If you must win time and want to delay over the day, keep it in the fridge. If you want to speed things up, expose it to mild warmth.

10. Heat up the oven, whatever it is. All weapons, open fire. Hot, hotter, pizza!

11. Have good-tasting tomatoes, get the liquid inner jelly out and throw it away, smash the rest. You do not need more than a small teacup of smashed tomatoe . Put it into a fine metal sieve, if you think it still has too much water, let it drip off. Then mix in a mild dose of salt, black pepper, a little bit - a LITTLE BIT ! - Oregano. Oregano on this pizza is only for the background, its not the main theme - that is Basil on Margheritas. Mix, put aside.

12. Have a ball of fresh mozarella, dry it with a tissue, and smash it with your hands, as finy as you can, you a fork later on, it glues together. Grind parmesan, 1-2 Tablespoons of powder you want. Mix it with the Mozarella. The Mozarella is for consistency. The Parmesan is for taste. Cow-milk mozarella tastes of nothing. (I do not like buffalo mozarella, I find it awful).

13. Have either some leaves of fresh Basil or good quality dried Basil as I described earlier.

14. Action time! Take the dough and have it placed on a working surface with flour covering it. Also on your hands, flour. Lets get your hands dirty! Form a ball, covering it mildly with flour, then press it in its centre, until the centre flattens out. Lift it with your hands, use your fists, not your finger, use the outside of your hands not the inside, let the dough spread and stretch by its own weight and make sure it does not rip, do not puncture it with your fingertips. Be careful. Turn it severla times on the table, so that flour covers it from both sides, gently pull it apart, GENTLY. Always gently. Do not get too thin in the middle, it needs some volume there, 2-3 mm, so that there actually is some dough that in the oven then can rise. If it is too flat, it just gets dry in seconds, and remains thin. Do not do much with the rims, these are higher than the centre. With thebright flour and mixtures, they will become very fluffy.

15. Put the paper on the spade, and the dough on the paper.

16. Cover the dough disc with your tomatoe soup/cream. Less is more! Do not drown it! It must not all be red. The more tomatoe you want to use, the thicker your dough must be, else it gets ruined.

17. Shake the cheese on top of it. You are done! And away and into the oven with it, hotter than hellfire, as hot as it gets!

18. After 40-45 seconds, get the whole thing out again with the spade, and remove the paper. It blocks the moisture leavbign the dough, do not leave it on all the time! Should go easy. then put the pizza back into the oven, bare dough on stone now.

19. At minimum 250°C, baking time is around 4:30 to 5 minutes at max. If you have 100° more, its shorter. Ideally, youre pizza is done after 60-90 minutes. But not with our ovens.

20 Get the ready pizza out, and finally get the Basil onto it.

Munch time!

I'm sorry if I sounded intimidating to you so that you got the idea with that pizza baker. But its not needed, really, you do not need the man. With the procedure here you already get a base pizza, a Magherita it is, that you can vary in later turns to add the stuff you like. Just do not overload it, and keep wet things off it. Wetness and weight prevent the dough from rising.

The other things I said all improve on this base experience, but with this simple, recipe here you already will get a hell of good result. Its a good way to get started: Fast, simple, and reasonably well in result. And note how few ingredients you only need! Not even olive oil! Not even garlic!


P.Sl. Good allrounder for shorter processing times:
https://images-na.ssl-images-amazon.com/images/I/41ljhJkx-zL._SL1000_.jpg

https://www.amazon.de/Farina-Molino-Caputo-Classica-Pizzamehl/dp/B07CNTXBM8/ref=sr_1_2?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3 %91&dchild=1&keywords=caputo+classica&qid=1623858992&sr=8-2

Not to be mistaken with their other blue flour. "Pizzeria Blue", that wants a longer processing time they say. But excellent they all are, you cannot really err with any of these.

[Jimbuna]

Eating pizza semi-regularly atm (about twice a month).

10" thin and crispy with a tomato base, four toppings (usually two chilli beef and two spicy chicken) topped off with cheese obviously.

I take it home and add my own sliced mushrooms and an extra sprinkling of cheese.

£3.50 at my local ASDA supermarket.

[Skybird]

I had to replace my kitchen oven, the big installed one, last year. The new comes with an oven that has strict electricty limitation, and I find unfortunately that it just doe snot get hot enough anymore. The old oven brought a pizza stone placed on the lowest rost to up tp 290°C, whcih was resptcable and srved my pizza needs sufficiently. But the new one only reaches around 230°C, and 20° more only with ventilator, this time and again has givne me pizzas with white rims and not sufficient crust at the top and bottom.

I thus have ordered, hesitently, a special small pizza oven. With hesitation, because I read that for not too few people the heating bars have molten or the device was manfuacture din china and badly so, kicking the safeties for the electric circuits of the flat/house out. I found one that seems to get build in Bavaria. The thing, they say, gets up to 430°C. In 6 minutes times of pre-heating time. :up: It consumes 1200 Watts, which is a fraction of what an installed kitchen oven takes - and I needed to pre-heat these for an hour or so, at full speed. Imagine the bill. This is Germany, nowhere in the West electricity is so costly than here.

https://images-na.ssl-images-amazon.com/images/I/7154yYjDqcL._AC_SL1500_.jpg
https://images-na.ssl-images-amazon.com/images/I/71x8Tf6p3XL._AC_SL1500_.jpg


The stone plate can be lifted and taken out, there is a second heating element in the bottom, too. Comapny is Mayer Barbecue. The basic design of these ovens can be fond under many different, Asien and Italian labels. With the Italians letting produce in china as well.


Next week I will find out, with the new flour well. Today's pizza was so-la-la, too much water everywhere, and the dough was a desaster, and the lacking heat left the dough white as snow:


https://i.postimg.cc/DwLbJvt6/20210617-183101.jpg (https://postimg.cc/mPZrKsZ1)
No, the taste did not keep what the looks promised. The black stuff is - half a kilogram (!!) of fresh spinacci, separately prepared in a pan. It shrunk and shrunk and shrunk and so I decided to eat it before it would completely disappear. No crust. No brown crispy edges. A desaster pizza. I love good pizza. I hate bad pizza. This one was lousy.

Yes. Sometimes even Skybird messes up his pizza. :D I went into the garden and chopped off the flag. Maybe I just should have lowered it, but I was in the mood for something more radical.

[Skybird]

Na da issa ja! The little red one, thats myw new girl...

https://www.youtube.com/watch?v=eFgY-Rg8KkM


Second place, okay. But by the way the film presneted the timing, I have the suspicion that they did not properly pre-heated the stone plate. Customer reviews and photos show me that the dough gets ver crispy and brown at the bottom. If you pre-heat it up properly.

[Skybird]

Expert tip in that video! Canned tomatoes. The lids have dates stamped in and another three-digit number. The date is the expiration date (which is for legal reasons only, chemically a sealed can can live for years and decades). But i already said it earlier, too: canned tomatoes by a good brand are better than fresh tomatoes during the cold season. He said the number, three digits, refers to the day in the year when the tomatoes were canned in. You want that number to be between 190 and 250, (190th-250th day of the year), because that means that summer-harvested best tomatoes from the best warm season got canned. If you then use a good Italian brand with San Marzano tomatoes, then you have made the best choice possible with the best arome and taste.

He also prefers canned tomatoes, like I do. :salute: He's my hero - not. Some other things he talked were rubbish.

[d@rk51d3]

Not a fan of Pizza, but built this for the wife about a year ago......


Hand mixed and poured a slab, then built up some block walls

https://lh3.googleusercontent.com/s487c04G0_JVGpsE0tHg47cOwsKjPpq9hMNkqlxtIQCbKzg4Ki kohv4x6EaCBXRCZBG9nSLCSRX8AIDRfHgEuJ7DL867fPMP-lZLrsX1c7Au9v_xgurauTGQbZFTXLcibFC9j2PrDiQTJliTR1H luK-zVjSBfyKFuEr450hKgqVZEXcg_AEL4DNRLTIwFmOiyZyalmwPH rawzeJrmavPO1qtNIHaHkrIsPDmsABF2EmczczcTGy1aBtuRVj No3Tvy_1ZJvc8ctyAki60LS3lMWapsjqjaIgaNvRC8uq_Gw10V pyOgGkd0DjIHzi70TvODVBMmH1M6ZiYWKFpHFSitBojAJbc7gv w2ECq-aEvNIhzJo6aoL4WcU8ok4tQ74FVCPYF5TpepRqPXuqoac5iibN 11nS2bR5cDp6-zkXIpvHVZd4wvD3xSlDuR3s8WdPLMdjScYFj65Do6cBPFgLZ6Z JidMwJPKEOecg_XQqgYp8_Gqa9AkZFXjOCMjdJ4WDOg9FTOBM4 ncZrdh3wq4ZdYH8U3UUEHKXtbFtPbtxYMNCe6J2AgGAPoe1nPg n94e5AK_fSY0Xrci8OVZ-8DHCFZTatYwPlvCvqkAsfViF8rO_a6Hd8HVAuJZR8mtqa4OJjA ZmTTV_VBuw5doxE9YsJj1sLyYnTTASkrr0Bem-YCU6ScBGfE0dCPIQh6jOOgRtgg8WbmDoS8Kn9PF4fJtYvSM0O= w1357-h764-no?authuser=0


Square steel tube for a base

https://lh3.googleusercontent.com/VSqmh4E0zyjcBXH6YcVUA72l-0iQnCQLAyAuXooc0UaV5xpNcLHT14EHadjlA_gz60PKmFi3Q6a zXr-QRAATLpCSI_8gA500Oc0-g3gOQore2bJPFGcFjyuV1JXtHCi3zjZ-BNuGX3BYnCwLuURNqs4OjOv0-F9kaRVmIVOCycySaI2gXikkvUxrInKZuOxIvD4PxyCPRfBPH36 ewgtyQZrTJ4GEEeOB4p0Hpe-rpHpqeeclT2qXGYk8vu_2xrUn2Kevk5Xt6-6Hd-lORN4Wh3SfDq4Tdmr7xh_j-9Dpjxzn8aJvTbrao6QImdMfryu4FjrNCAdxt5ogOjzsOJ5p1gJ hxWzn5hcjAElHe8ikdZOLaJmlJwxt9vkqD-ClTm4_2fmbhjCxBLbZCtJ-xEK8-oJXQSjdbPFghZdf4bNECEjSg8Ui3dyrFt_LTuqRjbmL1R3H9Ss gmcnhrZQd1EMC7Mp2MbfOUv3YXkiGOML26P8SunxkXB0VEV6yg fwZXvwMJ0rxmcMiVNMYCHNdBEQv4JUE3uLpzEiyePBpM_32Xfz FeK2b-WuZ2ncAUZx9OZ3cXVv_ovplb-Ku7ijhgiwtseQzbFrHU4HLZwV3f19fkCgXLwjTyB6rTHWmlbD5 cgCopLo7hdQM2DZavx9KHzDn2xkvc4e3aKusiEgFirA1D5GP1E lPxXa2LKB4UObZVdnietuY9WrFnoIzIFdOo4ZkCyL8=w1666-h938-no?authuser=0


Hand mixed and poured a percrete base.

https://lh3.googleusercontent.com/nXkc3F9lwkmMKHFpIpN-41_aEWaxOfH8GShpj4c07fC96CADMsnJZWyxDyvxDU90Ff_EDy z2L6YbjwBVa8YM6wtACIdl_y7yG7rge8wzvv1fezYcZ2ZRIfZ3 obkvEzOM-Lanb9CwfsieBsfrpwdx-g2Eky8Nmu92kA9oF1yUV3nexSAUEWQLZV-wAJBTG8T98o7WCV7GUvwg_5a_aegnSr_2Wd92VchpWg3NsKQtw lm280uqnnR8mZrbM2sNIrMm7LbIKaO97_d-UBPLiZNU4EC20Y_XwpHvwkT7IfdONkOXrnKYjG6rxrq1paZNlH 3abecWJvL4yAAe6pfQ6IDiLomjOmrOML5OR7fU5UE6wS7F5kFs ZA2ogJKfzarLHnI0EBuG6POrH2Q1uG8Vsxcdh1E9bNY9WzRB8M _KjnH0H6KQZjl62oWQ-PZCE9y_toQOeUgczUZzT0d94hyjf3He5l_re-oBYUp8f7su8vOFz4oRy9oPgzo7XYuUMu7Rztte39xluN-4EvfTJSpyATzXeRfIthRzWcRpFOVd4ilFTKYZRDJ4rFJxF1C4S WjDdaYadhDN8AyblsfVBpmdKzWst_3OVAGPg5RMfgyjgFIEL6X 7lYnfRoO3n1GAIXM6eiox-SBXUQB9cmH2Dt8uJxqN6sLzb9FHcsXpG84JnxJtQvMpKjbRq2l amMiTvreEgoZB3E4V7NArxva8Fr5lU3T4L3Dc=w1666-h938-no?authuser=0


Levelled with a bit of sand, then laid down some firebrick, then work on the dome.

https://lh3.googleusercontent.com/fBE0-ZSpNuiWExZVP18x50IA4VHsJVIojFd-n_EBpUa1X7CF5MCV9HsGlBHBRENzOqAIfl6EL0F74QGXA-6m_G_AhnzrnMkDOXOcYGZqfGNnPNHcryVKYjUlAbOu0vJcpzvg uhtiqsH6WrrKcM5u3o82gF9KSQR4fvbz7mvDNVzKH92_V6Sz9K z21nduF_tD2buY0X5vtVKAVZ6-_W-deBflttWZjBjCpP7Gson-QYVKIaHsBlDzqgntHpVDJoWjrh8PJHELFVF_0gXmwKRH6T9EHr 7x8gMtfR8w_m7O-vkze-OaezAgLKxC_yWMgNF8ul9VRhChv5R3dqzg5GMv4tqu39MFJNgH mxcLQAcF-r_3odPh4xS4ARpoknVFPqj-ilCITSNP9H-RGwwxSi0BvhdL8l1Ad5ySUH3U6uIYSp2_XzwbewqnmO8R1jl2-cOHkM6U35RNWk6BsVxXd-iksVcx1IKDxVrJrI_DXriLURjHXc_XVCFWaSl2E3jBCfT5UVHL ffJsdDGNgMUO4ZuuOEXgT1FvYC5-N7HpdBbW2oeV_sW5PAuk8VDJzA9JNJ1BgaHRN0orfDkxU447XE v9tifs2rZ6vUuj5PuI3nWiZDRkIzkaVt4SjQ9Smq-FvJhXOaMIriM-E0LRmX69lCV6bjLuGgnvpa01zDKBqDMFF3cPtqN0vMiaB5QTZi bx2zPZwDswNpykyw1P6a94PqbR-SsN=w1666-h938-no?authuser=0


Slowly, slowly.

https://lh3.googleusercontent.com/n40ehf8Rj59fB4fqIXZwEQFqKHuYbey4uz1Mv5FUZpg_M4P6Cv fYr8GK61rsbo-_Ks4oGhWaalz9VmMj0_RkgUIzZdL3rpdmCwRU_H8pDIVBp_m8e hIO8nNlvxf17D4JECWvuAgBFdW6UrgRB2AWH7hqs8q8SlAfecm EwGRbwntSorCc0lu7egdgD_7n74dt99waPyeACE2GVUDEDdkQY jL719Sz-ZwyUTlXM_xwC8b543WbHyUfPiitHvq4x0mCcxQb1ewsCBKEre1 rVvx1r3FQzBTKNnZeTKCQNlO-357dUUmmqLDAzi4-FzpXKTdGof9cGwoJmGN__NxSZcQxOf69VBp-HzBINqJCHWCIaZIvBbdFdZtRANUZ44-ZhAt1JHdV8I5h8z4Ew3laCiwABW2Zki2TEXDmjI23kqzLyWHSp iEOdtzxyh1BqCvgbX4wnPrChj7xAgbFIoavlqo7ehxCmt-e7l5F7evSEqTkscHD21FWaTngKL5M7aitUInLQrgJpvdjCL-h2Ke2UhHnWeL8s5VKnXlcdajl8Sb6ZUpS573-a0FixUzbFGx7y_nMeBLvDxF4lmEODbHiSP5rXB9ejKqukj61UP odaazdJSsk-5Scev2EwTRZ63OROoc12Tx8eHBv3yDhGHK9oY3cS7TiJZMhG7d HOxyObiRHxeo_U3pooDRoDTX9Its2tlEi5QS-MUNUFWEuGfigO-ARCEAs=w1666-h938-no?authuser=0


Nealy there.

https://lh3.googleusercontent.com/1iZvnzabkeuoAi70euIMpunhcnbsHRxhbByLtpxflRFxQuR0l7 duzpv1DBiEf77DyA6aROoAiiVeZjM245eF5l8l2bAtSVLfUTuZ GvZyO3zwe4KVdfJghxUz5G2v4E6cxGlTT8ebGvdIjDHID5MZ04 1eXMPqYkPLx8mtsSmQXOpN7FoTvWIcOgFcfzSuG5YdvgN-kRsrjIfv33TBs1e4-MujLkBtMi2V5m8zlHjH6sQ-cCEoRRDUq3MvJHs94TX77i0knhfDYtUNb_-4TJrkhP6Fr4NrnAf2jIQDwRPy4M_h5EJCCwPhK1Zvxyp9U4j2G bmyCLP-0gZMNY64aYQJzvKLvPPIa08TawQR0CxEYkSbUSlpztk5RfTnFF _y39QVoAJMwciTNGw5vmOIcOqYu_CnkwSpQmK4aV9FurQYa6G4 nzF3lTqzY8qr7S9CGQyB-DgXT6oAy_MUH965xjuoonRKPytUQI62faLEcIevxVys91_6HhK 6UEVfY1WXojLgvKns76EfUs8aS67xF0_5a15jK0PtE8A8nPGRh y4Af-0BnBv3nFF-ocT2VCyUnkQw5h5hrkv5sLoFifBJPNQGpLLvxyMZPXwVzFzDh5 tcW7jPK43wLpsR3sbLhwkqZMydSBN8t0sKO0QF7juQWzoJo-l-p1qcCmX6AFo__3rHO7u8PcEyr7V9-ecv8z2IGf5plhB7rcTpbkqgK6lInQZTJAUP=w1666-h938-no?authuser=0


Tie in the hearth.

https://lh3.googleusercontent.com/KgNexvO5w2yS9ZDoLgphRUcDH0YaiLh_zCk3GdeFr_b0pHWaVJ 1NP_YY39ZrvWEpWelNtSmYQmeeKa16HdzjIW-6-ZAYBYZiT1qQipRPqD85Xo8X_4T9xexOhu7sNoOq1xy50l-SA-bqQopG2qgGT2NZZY8bAJGCS6Tlj9jlp6SnjVnNbX9pbwbURSHQ m8wwEr3nTMmpjah9EMg1lz_0R6z2gQkJlypT-oVpkPDU1vEvacQ9JpzwA4VF93LtBtZp7YxV45kalOIiWcByp-6x60sM_cJvZavN4BVq66cX6-54Q5o2UdHihmXvmM7iArUBOleohE_qniACqQmbZiPMuvzZEGVs e0JtgKl7olq0oFPwlJdiavaQdQbz5hO9pN4V9AWsorG55Ht3sy k9zkJcMfkxJz6GpxvSpMQhOx8Qnzm6nBatQ3ynWhEu-YybiLvKACNcst3x2wsSrABgsPpFf8INoi1ELdyTld9YJjkj7Lg ZXvpaphHG5BKBCTb1sc9PuI1PCdxfxng0OK1jz03o6wxW8fwy7 8zvt7g7lvTDPM_reGtPsLScNk0lfudAZByH_7U0DKGcHmPq9uY pGibA3TAsjpfi4SrC4xxQfMHurexnRYp4CyJVVYIEunq4qqBF5 NHGJpAOf-aVOEBoNeyLV7CMf2tlAZH2_Ix9sZB3LrHSoKn8UM5E5ReCWQIX zx-_tnhqIw8Zv5w2FN9JiQ9wlfkX=w1666-h938-no?authuser=0


Render the dome with fire-clay.

https://lh3.googleusercontent.com/N0mNFh1dv17aj-o1Io7UcnBbfS6yf_a746vVzMUIjLTLk8gWY5WF12o7yoe3BScu AZfb2rCqrvQrQ4iDG50cGPGLsgYteynknN3VaYrbbwsgLwaMQT cglBBGiRD0vCctD2hx-gOQjGK6nxPuUja5uDNUktGbfxMv_KuRdGwyP8RqQEmrkUQ8TN-6XiW7W4khqdGXNTxErSk_LzIdipPs1hCFHhJjNap2lQB72S9vh wOJb0KbwwfaWlxw3dXuuMjroTdHDuNDAUcZFkYS_WnHldiwjU6 R5x9M3zhXaXTCKXXlL2pi3Pjo1ogRJ8RQCU8oXLfa5fNZbVopC rjpkhhc8FXSKQyYf2CP2rPsomTZT5opTv3Qx3O_bICMkA5nt1a 0EPl4YKKY2OYyZ6MNL34yynPiuQbHmEQH7wML2y6A3ggSvMQQy 2eJ20cA-o8xO543IGXGdbcB6aIiSm8c6AXPy-hCgEECqr0AXNgIxsKMeY6cZquvbaJruwnT1YNhKCvwB8Mgdvj6 FVTVwWczSJ4U0vbCacscirPyAyf8nvFPBHFFAoUKG42cKnAck5 EVwMNZgR_ePLsGWtHa41pqkQso4GXbGn2-UJz1skYr-6vS1WnyJ_ZbEg8z4YqvyoUEx-5na7C6fo5JMMDcGXbIo6JFzEyYr469Fwiw_l5vPvSvS_x7g8je D4CEHQC2rxAf4gK4_c9V0ZlKvfDaE7e5tOEwsfTH=w1666-h938-no?authuser=0


Cover dome with ceramic blanket, and tie down with wire mesh.

https://lh3.googleusercontent.com/wL9D-VO1RzV8JVdaO232ttxYU_eYtcHZ7ue4pwr_1Bzd2cvkH_qM0UB mQzHam2oD8-_DWOr-G_P9ZJndvtps6UrrvjFi8m5xSSt4sJaZNXkNmjSnYRrEErRjnr LgZJW6CKmCtCAhVn-oGRwR9iFfjQvU4eK1J4NTQ2Y8a5cT6bQxd7HLLUUCXS2CZveBp NrXOgSXpaJZNzcsuMaCU5VT-mHSYdAzHTMwD6rFBopzPN2QYgHiv-J8rWN5sIJqGU1Iy8b0VqmcF76ORfkU7nfKPF98enPGFKwKSRrK jhZveeDROzhx7UpxB7FSrYSWVSSpwsRzZZ0oy29mh6SgCJVb9f ii_T6cD5qFe5K50ZE7bWXYV2nji7FhKNzzc6qJe3TEWvH4B4M1 ifGc3AEeDKqsr7Vns5IVrflPh5bTtDGf3ve3g7XviX5z2XXF8U hsvvCA3JIqelN3tlkOtHcDaD5H_xokLqGGlpe8grqqIh-M_I5SxPv31DNoVjCWiSLEQew94Uliwk--atAO0Bhvv9_h_l48wkDacK0jrHXVoZFpO21pVYRGmSWL2M9TMJ NnWEJionSde0F2UR4Bo9c57INk2eko_gdZzInqhIhgndnU8qWP tn9FKKvpR8QN21Brt7BNsipgdIK-Ake-rG567wloFVtUJ-H0KqkcRFqNhQ2y8ym0KiTDpQq6IbbzkZUJAV46-SqY2ojNNaESNOJVRtU5Vgkl=w1666-h938-no?authuser=0


Final dome render, add flue

https://lh3.googleusercontent.com/jP-9km45X0DYUkyTaBuHHHOsKF3TqqQDe9g23P5B5mmamsQCDdAWB NVetDuYr7mCUN-fllJVC3g6z1vv1AJOP87aE6BZCVlwkDGTIKGbvCgzrFZFmpYxP 23-i00Eie2N0nVy1lgQjq1Cy5TNhg9iitu0o6nn3M8MoMqo31JBvO ilYmkzcsS7YxBGxfle9Yfk8Ia6AZGHpe95qLlnLbH13HaVmdDc jgf_4RGjwZc2HeOFKYJecz8A8rtMLMCrn9nO9wIkBqSVW3Rj8b Av7t6WJKFiY_EStHBxLx082xr3qNqAk79pmjz2aTnTukrGYSJs N683f3RaQCwdXX0S6fH-4HJYGBqh10MPUwHw9iroSJCQ88JRIbepW65UlEJ7ESIuLmzWw2 b3eGeUhuF_tWUdmPbE0zl1eR6TMA7M-y2dmDfwj3gHRqNL1q2IgM0cemcFZ10DMEQuyvlVkOXFSsHYbmE C6xOptj5qq_zXE9IlOJD3TCGFMDVR-pdLbBHSrnrzG6SvDwIai2J-hQWw90FMZl9ukEedej2RfbmBYeT29NICAHB8Oae8OQjQ6eyBwv UqEn0IIP1HbJbSk96GPOq8BMwwqz1od3-_dHCTj693HqASLdgnwR9PQeoKyYy9426FVswRIAGNQUDF-MTWxUHO1nUAg0N9tkbH6BCRcboohDPOja3Tyx79AD3xpbdzmvj IMSlqycmG-cxlZiaYBL99RlKB=w528-h937-no?authuser=0


Folded up a bit of treadplade for a door, and time to "burn in" and do a test run.

https://lh3.googleusercontent.com/GCT7Vaw0XbO1cPovUMseADk4rSMlL74JHQmgrfYOE2k-MRj6oAiPN1CPlSmplBqhfbMRdKQRv82j7OPFfSD5iHPABRuGRt uqFGcBA3ZdwI4qECZaMgYyTeur1n0Tx7gS7l3rMtxcPzrJQVLU SUSKeWhxLrIBlByxUXJWhtET7867-2-m7k37r_vTekVxE3OyUBTxde89AV1r-XUiK780SUdj46AMS4djg64EpelbQ2k2c1rmkq3HVrEneXmxhIR pJdYQ6UG_u3YYZT0qBxADK6jM_EwvEknwn5zhiD36f8VYrqPdY VxHpn-TSsX3Tl-fTSYTqs1Mn38nqG7QnqzVjjoc7mKwVBOoK8sbK8kL_go-gYvyGU0Nb2aE_u4MMxHhNFRUi13lKT1B1dGpzYMA1tiqVsBzxb BPQbY3VwlF_4_jHLkpQWPDJhL9s74Ikyn2zkhyZ2Zv72s4I9y-f41oO0AW-RPbuoUdbqljLXiXvgcsoCQA9Q1E-CHsq5eRVWJFV_MwLqYM13rRekctsGFbbTWAUuKNrTarUuuA4ay 5ioOp8z86sXk47SdrUjN1359td-t1i-IcIjVNgDO6Nbt7q6jVkZKJx_QS-H5F1nKKoYLqw20ECPGeKRpl_RSl2ESRNVWXWtjAIAw_F7zD3xE i0FADTQuS0dn0FG72Z0ARKDgZDA15fDgyTpWWhfEd_besHuqlJ ewt4J20cu_YvqNJAHD8=w1666-h938-no?authuser=0


I suppose it's good for ribs though. :D

[Skybird]

^ "HAVING I WANT...!" :)

:Kaleun_Applaud: Pro built of that oven. You obviously are a pro in that?!

If I had the room on a terrace, I could not build that, like you did. Or I could, but would regret it because it would look awful, and non-symmetric :D .



But I would find a nice seat for an Ooni Koda 16, running on gas, up to 500°C.

https://images-na.ssl-images-amazon.com/images/I/71M8HvpMU6L._AC_SL1500_.jpg


Or that ^ oven but in the version for wood pellets.

Dreams...

[d@rk51d3]

Nope.
First try, after plenty of YouTube, planning and a some extra helping hands from my elderly father.

Just got lucky. :D

[Skybird]

:Kaleun_Applaud:


https://www.youtube.com/watch?v=EDUy3Y_w9Tk


"I give you 15 Euros if you just go away." :LOL


https://www.youtube.com/watch?v=SHCeP5ozZi4


"Pizza? Cookie? Dogfood? I dont know." :LOL

[Skybird]

I am waiting... waiting... waiting... waiting... and then I watch a video like this and the waiting becomes even longer... :wah:

Its a slightly different device than the one I ordered, but in principle should be the same. Its in German, but has some good tips for using these kind of ovens, to optimise results and work around their inherent design weaknesses. Biggest tip for me: make the pizza smaller in diameter so that the rims from the sides get more heat.

The whole channel is brilliant, if you understand German. A lot to say about flours and hydration, for example, it makes so much a difference.

https://www.youtube.com/watch?v=-9cppkFCSyo

I cant wait, I cant wait... I'm hungry now...

[d@rk51d3]

The Ferrari was the machine we used to cook with. It does the job quite well. :up:

And correct. A good strong flour makes all the difference.

[mapuc]

I remembered what Skybird wrote as an answer to my comment especially not to use a rolling pin.
Since it wasn't really a video in this thread showing how a perfect pizza dough is made I search for it and in the two videos I saw(Danish) they used a rolling pin.

Now in the Ferrari pizza maker clip showed how a pizza is made-without using rolling pin.

In the video ^^ You could see that one of his pizza was burnt on the bottom
Same happened to my first semimade pizza as mentioned before.

Markus

[Skybird]

Markus, I know that not few Danes understand German, a bitk somehow. How about you? If you do, check this channel, the guy really knows it well, much of what he says I can confirm by own experience (he knows more than me, however). The channel ios completely about the art to make pizza Napoli. They only have tow pizza there, Margherita and Marinara, which is even more spartane: it has practically no topping, just tomatoe, oregano and olive oil...

https://www.youtube.com/channel/UC2iL18ctXMapINGsFmSw_BA

If you do not understand German, nevertheless learn by the looks:

Here he is about how much water to use.

https://www.youtube.com/watch?v=Hk8-qcqFt_Y

From around 8th minute on, you cna see how different the dough looks, form left to right: 50, 60, 70 and 80% hydrofication.

With the red Caputo flour "Cuoco" (general cooking flour), I woludl, like him, recommend to use 60-65%, maybe even 70%. You need one day time for the dough, however, its a slower moving flour. If you use the blue-packed "Pizzeria" or "Classica", you want less water, say 60%, not more (and not less, 50 or 55% imo always is too little).

Here you can see how to pull the dough. For this, the dough better is not hard and rubber-like,, but then it shpoudl also not be too soft which means it would easily rip. Thus, hydrofication depending on the flour is so important.

https://www.youtube.com/watch?v=jRPPiLLLzpY

He explains the differences between the Caputo flours:
https://www.youtube.com/watch?v=9q4IuPXEzPQ

He explains the time the dough can work, 1, 2 or 3 days. With the blu flours you also can reduce that to lets say 10 hours, but oyu want to staret the dough in the morning, before your breakfast, to have it ready in the late afternoon or early evening.
https://www.youtube.com/watch?v=oZF7lYjnUXA

How to get it on the "spade".
https://www.youtube.com/watch?v=h5-6Z94LLXE

[mapuc]

Saw the first video and I have no problems understanding German-There are some words I may not understand, but put in a sentence I do understand I somehow understand the meaning of this word.

Know I now what you meant by using my hand when rolling out my pizza dough.
You could clearly see the different by doing it by hand and using a rolling pin

I bought a special flour day before yesterday-It's called Pizza flour-has high content of gluten and other things which makes it perfect to make pizza dough or Italian bread.

I have dried yeast, now I only need olive oil, Oregano and basilica then I'm good to start practicing on making a decent pizza dough(round and right size)

Markus

[Skybird]

Markus, I know that not just few Danes understand German, a bit, somehow. How about you? If you do, check this channel, the guy really knows it well, much of what he says I can confirm by own experience (he knows more than me, however). The channel is completely about the art to make pizza Napoli. They only have two pizzas there, Margherita and Marinara, which is even more spartan: it has practically no topping, just tomatoe, oregano and olive oil...

https://www.youtube.com/channel/UC2iL18ctXMapINGsFmSw_BA

If you do not understand German, nevertheless learn by the looks:

Here he is about how much water to use.
https://www.youtube.com/watch?v=Hk8-qcqFt_Y
From around 8th minute on, you can see how different the dough looks, from left to right: 50, 60, 70 and 80% hydrofication.

With the red Caputo flour "Cuoco" (general cooking flour), I would, like him, recommend to use 60-65%, maybe even 70%. You need one day time for the dough, however, its a slower moving flour. If you use the blue-packed "Pizzeria" or "Classica", you want less water, say 60%, not more (and not less, 50 or 55% imo always is too little).

Here you can see how to pull the dough. For this, the dough better is not hard and rubber-like, but then it should also not be too soft which means it would easily rip. Thus, hydration depending on the flour is so important. The protein content varies, and with water its the protein forming the glutein structure which later decides how easily or difficult the dough rips, spreads, becomes fluffy or flat.

https://www.youtube.com/watch?v=jRPPiLLLzpY

He explains the differences between the Caputo flours:
https://www.youtube.com/watch?v=9q4IuPXEzPQ

He explains the time the dough can work, 1, 2 or 3 days. With the blu flours you also can reduce that to lets say 10 hours, but you want to staret the dough in the morning, before your breakfast, to have it ready in the late afternoon or early evening.
https://www.youtube.com/watch?v=oZF7lYjnUXA

How to get it on the "spade".
https://www.youtube.com/watch?v=h5-6Z94LLXE

[mapuc]

Thank you for these video clips.

Especially the last on using a schieber of different kind. It's all about technic and use of flour. So now I know why my premade pizza dough war klebrig zu die metall schieber

Even the video about 24-48 and 72 hours thing was interesting. That a pizza tasted so different between 24 and 72 hours.

Markus

[d@rk51d3]

For something a little different..............

Substitute the tomato sauce with butter and brown sugar.
top with sliced banana, then pop into the oven.

When cooked, add chopped marshmallows and small blobs of nutella, or grated chocolate over the top, then back in the oven for another minute to melt the chocolate and toast the marshmallows........... careful not to overdo it and burn it into a charred mess.

Has been a big hit for years as a dessert pizza at our house. :Kaleun_Cheers:

[Skybird]

Dont do that in Naples, you may not get out alive...:haha:

Seems you may be a guy for this one.

https://m.youtube.com/watch?v=21rT0ii_GGs&feature=youtu.be
Terrible. :D There are much better nougat cremes than Nutella. LOL

[vienna]

Regarding the whole olive oil on the peel thing, to clarify, I was referring to a wipe of OO on the peel, not a liberal application; the 'trick' was taught to me by a guy who used to work in his family's pizza place in SF back in the &)s; he said that the flour method, while, perhaps, more traditional,was, in a fast moving, high volume kitchen could be rather messy, so, some time back in his family's business, they started using OO to 'grease the skids'; the amount of OO was very light and was akin to the practice of wiping down a BBQ grill with a paper towel dipped in vegetable oil to create a non-stick surface prior to actually grilling; it is also like taking a paper towel and wiping down a hot griddle or pan prior to cooking, say, pancakes; you just give it enough of a wipe to put a light sheen on the surface, not enough to make the food slide too freely...




<O>

[vienna]

Also wanted to put in my two pence about unorthodox pizza recipes; I live in Southern California and any food fad that comes along inevitably winds up as a pizza topping; things like pineapple, kale, jalapenos, tofu, and all other manner of cringe-worthy aberrations either originated in or was popularized across the nation, and the world, from the culinary hellhole that is Southern California; I am rather a pizza purist and the exotic, lunatic topping and/or sauce concoctions that seem to blaze across menus of pizza restaurants here do not have a place on my plate'; case in point, there was a NY style pizza place in Downtown LA that, for decades, served up the best, fundamentalist pizzas in the city, no pineapples, kale, tofu or any other nonsense; the place was basically a hole in the wall in the ground floor of an older office building and was always full and extremely popular with the office workers and blue collar worker in DTLA; however, DTLA started to gent gentrified, with 'loft lifers' proliferating, and the owners of the building got greedy and decided to raise the rents on their business tenants by whopping amounts and the pizza place was forced to close; the building owner leased to space to a trendy "everything-but-the-kitchen-sink-toppings" pizza restaurant, which lasted only as long as their trendiness did, a matter of a couple of years...

So, the basic pizza joint was a decades long, successful, venture and the trendy flavor-of-the-month 'ristorante' died the death; in the years since the original pizza joint closed up, the space has been the home to a long parade of failed eateries, many of whom I'd be willing to bet left behind considerable unpaid rent as they closed their doors; the building owner must be so proud of his shrewd business sense...



<O>

[Skybird]

I am relaxed purist myself, when it comes to toppings. I do not stick to Margherita exclusively, but in principle all I do Are extensions of it, and I add just only few or just one additional ingredients. To mix in the exotic diversity of the orient or heretical stuff like spaghetti, chicken wings, pineapple and such, finds no mercy under my eyes. Less is more, and it helps the dough if it does not get squeezed to death and drowned in lceans of oil, fat and vegetable water. Thuna and onions. Spinacci, feta and plenty of garlic. Pickled or fresh paprika, but not both together. Champignons. Shrimps. The Germans most favourite pizza is, by huge lead, Salami, rarely I do that, too. I like to mix cheese, however, even on Margherita. Mozarella, Parmesan, Tilsit, Edamer, usually I have all four on just every pizza I make. I also use not only Oregano and Basil, but also Thyme and rosmary, but very gentlehanded only. What I do not want on my bread, is dripping grease. I fear tbese thick and overcheesed American style pizzas and me will never become close friends, while the original Neapolitan pizza is a bit too spartan for my taste. But I will do an original Neopolitan pizza first with the new device. It should arrive today, the dough needs until tomorrow, so Sunday is the day, yumyum!

[d@rk51d3]

I agree.
The biggest killer of a pizza is overloading. Less really is more. 3-4 items is the sweet spot.

We'll regularly hold a "pizza night", and invite friends and family.
Wife makes the dough in advance, then makes the bases.
Table is spread with a dozen or more toppings, (sauce, grated cheese, bocconcini, varoius meats, prawns, onion, mushroom, basil, olives, anchovies..... etc.

Each person takes their base and tops it as they wish, and I'll run them through the wood fired oven above. All too often, someone cant help themselves and overloads it, then ends up with a wet sloppy mess. :doh:

For starters though, we'll run a couple of bases through with garlic butter, parsley and anchovies. A bit like garlic bread to get everyone primed.

[Skybird]

You take your self-made oven to good use, well, the oven looks as if it really deserves that!

Crispy roasted baguette-like bread, then rub a halved garlic clove over it like nutmeg on a grater, some drops of olive oil, some hand-selected grains of salt, at best some flasks of dry Oregano or Basil, both not really needed - beats every Pringles, peanut flake, potatoe chip! And not as unhealthy, not all those bad fats in it that industrial snacks have.

Problem is German bakers cannot do baguette, they all seem to not use the right flour, but again this heavy, "protein-free" :) German flour type 405, 550. What you get from that when baking "baguette", is a soft-rubber-like bar of foamed material. Has nothign to do with baguette, which has huge air bubbles in it, is crispy, light, like a baked cloud.

Breads there are several hundred kinds in Germany, Germany is famous for having the richest bread culture world-wide (even on the Unesco list, I think). Or should I say: having had that? Today, its all that industrial ready-mixes bakeries use. I baked my bread myself for over 25 years, grinded the flour myself, too, then got lazy and start buying baker'S bread, get growing digesiton püroblems form it, and so have started to go back to baking myself. Too short processing time for th doughs, too much chemical shyte in it. Over 200 chemcial. agents the law allows. None of them has any room in bread!


Its the reason why I could never live only keto. I like dough and bread too much. Delicatesses, if done right, not just food.


When I want a real baguette or ciabatta, I do it myself. It takes a lot of time over the day, though, the dough is the wettest dopugh for any brea di know, and you need to come back to it time and again. Some years ago we had a video by a retired English cook who explained how he did Ciabatte, a friendly narrating grandfather's voice with an obviously friendly mind behind, and his ciabatta recipe was spot on. I find it difficult, but it is spot on. Needless to say: I use Italian flour for it.


I cannot wait, its hot over here, 27°C in the rooms, could not sleep, at 6 a.m. I went jogging, and at 8.00 a.m. I prepared a pizza dough, I still have some blu flour for fast processing left. The oven should arrive today, I plan to inaugurate it at 6-7 p.m., that gives the dough over ten hours. For the blue flour by Caputo, thats good. The red ones all better take 24-48 hours.

[Skybird]

This video on the tomatoe soup for pizza is recommended because of what he explains why canned tomatoes usually are superior to fresh tomatoes.

Its a bit like with many frozen vegetables. Good brands will harvest tomatoes at the best time of the year, when it is warm and they got a lot of sunshine and are ripe and their taste fully developed - and they get immediately processed and canned. Fresh tomatoes here in Germany often have days of transportation behind them, which lets their arome suffer, also they get harvested early and not fully ripe, to win a time reserve for the transport this way. Result: low arome tomatoes, fresh, but inferior in taste.

Excursion: something similiar is true for frozen vegetables from the fridge in the supermarket, it often has higher vitamine content than "fresh" vegetable from the shelve, because the latter has several times as long transportation behind, it plus the long hours it laid on the shelves, during which it can oxidize and lose vitamines on and on. "Fresh" does not automatically imply "fresh"!

https://www.youtube.com/watch?v=2YIhYzx7QLo

Tomatoe, Basil, olive oil, salt - I personally also like a very little bit of Oregano. Either Basil or Oregano a lot, but never both a lot, the more of the one, the latter of the other, my rule is. I also sometime suse very small doses of Thyme and Rosemary. Not so much that you taste them, but only that much that you notice it when they are not there, if you see what I mean.

The tip on why not to use a mixer, was new to me. A mixer crushes the tomatoe pits, and that makes the sauce a bit bitter. Better not use a mixer, but only hands or a fork.

Harvesting day of canned tomatoes is printed on the lid of the can. It best should be between the 190th and 250th day of the year, the three-digit numbers tells that.

The difference of taste quality of canned tomatoes is immense, I tell that by experience. He has some things to say on that, too. I avoid cheap brands and German brands like the plague, they are not worth one penny, usually, but soar, and without taste. Italian brands, Mutti is good, but best is to get San Marzano tomatoes. Their flavour is second to no other tomatoe.


Thats what its about with Pizza Neapolitana: only very few ingredients - but these of the best taste quality you can get!

[Skybird]

Ha! Its miiiine...! :Kaleun_Thumbs_Up: And the new stockpile of flour arrived two days early as well, 10 kg, thats maaaaany pizzas!


https://i.postimg.cc/ydhXRq16/20210619-122613.jpg (https://postimg.cc/TLwD845B)

[Skybird]

Okay, first attempt, and I sort of blew it, my own fault.

I gave the flour the amount of water that is meant for the other flour that I also use (I always have two, oen for shorter processing and preparation the same day, the other for longer processing over 2 or 3 days). Now, the flour I used today was Caputo Classica Blue, its a weaker flour with less protein and meant for short working time of the dough (preparation and baking on the same day), it can hold only less water (hydration 55-60%) - but I gave it the ammount of water I use to use on the other flour, Caputo Poizzeria red (hydration 65% and even slightly more), which has way more protein and is meant for long working times of 24-48 hours. The blue flour I used today could not hold that additional water too well, so the dough became very soaky, wet, it glued to everything and was glibbery, forming no marble, but an puddle of alien grease. :) Which was good, from a testing point of view.

Because I normally would consider such a dough as ruined, throw it away and call it a day. But I went on with this one, having on mind that I wanted to see if this additonal 150 degrees in available temperature would make a difference even on a mess like this. And they did!

Mind you, it was a messed up, wet dough, it held no air bubbles anymore, and it was impossible to form a higher rim and a flatter inside. The rim did not form huge air bubbles therefore, and did not rise too high, and evertyhing stayed flat and compact - but NOT GREASY. The dough rose, though only by a fraction of what I want to see, it formed only a very mild crispy crust, but the bottom was not bad, there just was too much flour and semola sticking to it that I used to slide it on and of the peel. Else their would have been even more borwn and blackened areas. It was baked thoruhg, it was compact, but it was not raw.

I consider this first test a success, although I messed up the starting conditions. But I learned some things from it, and it illustrated that the investment pays off, that 400 instead of 250°C really pays off. These messy starting conditions showed me that the greater heat made the difference between throwing it away, and kind of making a last second save. In the normal oven with 250 degrees on a pizza stone plate only, the pizza would not have risen at all , but would have remained to be a slime that I could put on my bread and spread it like butter or nutella. The fault lies in me, not the machine. I am confident for my next attempt next week.

The device is well-manufactured, no loose parts, steel on the outside, double walled, evertyhing fits, nothign looks suspicious. Double layered glass, too, a huge window, most devices of this kind have none or only very small ones. Another detail separating it from the Ferrari G3 is that it has less open slits at the lower rim of the lid where heat could escape. Its the same base construction, but in details it seems to be improved. The timer does not switch off the machine. The thermostate allows smooth setting of temperature from - a cording to the manual - 140°C to 410°C . Pre-heating time was 12 minutes, then the highest setting switched off the preheating. Baking time was 3 minutes. The price was 105 coins, shipping was free. It comes with an additional Teflon pan that could be inserted for the stone, and two halved pizza peels (a principle that worked very well, instead of one fully rounded you have two half rounds).



(Note to myself: start adding semola di grano duro to the dough/flour again, it helps to golden the crust more).


https://i.postimg.cc/T3BrGn88/20210619-175902.jpg (https://postimg.cc/CRHZsBLJ)


https://i.postimg.cc/5y9zp3zz/20210619-180346.jpg (https://postimg.cc/JDgtzjP7)


https://i.postimg.cc/ZKMNF659/20210619-175937.jpg (https://postimg.cc/LnjhmYfR)

[Skybird]

Fermentation times 8 hours versus 48 hours versus 7 days.
https://www.youtube.com/watch?v=vutoVquyuRI
Revealing is the looks of the dough structure at the end, after baking. The difference especially to the 7 days pizza, is obvious. Way bigger air bubbles even in the flat inside of the disc, not just in the crusty rim.



I have just set up a dough two hours ago that I plan to leave alone for 2 or 3 days, in the cooler. Planning pizza ahead one week maybe is a bit too eccentric...

[nikimcbee]

Not a big fan of pizza because of pepperoni and garlic mainly but the history of its origin is quite interesting.


Wish granted.
https://www.youtube.com/watch?v=h6XvMKdD2tY

[nikimcbee]

:Kaleun_Applaud:


https://www.youtube.com/watch?v=EDUy3Y_w9Tk


"I give you 15 Euros if you just go away." :LOL


https://www.youtube.com/watch?v=SHCeP5ozZi4


"Pizza? Cookie? Dogfood? I dont know." :LOL


That's hilarious! I need to show these to my wife.
https://www.youtube.com/watch?v=AM3NVAbQnCo

[nikimcbee]

:06: Then dont put pepperoni and garlic onto it, and you're done, or not...?!


Best necro thread ever!


We'll just make Jim a fish-n-chips pizza, with a pint:Kaleun_Cheers:

[Skybird]

Okay, first testing with this new flour, Caputo Nuvola (Standard, there is also another Nuvola called Super which has even more protein). I did what I always do with a new flour I do not know: I set up three doughs simultaneously to compare how the flour is behaving while being processed, to visaually see the differences in the way the dough behaves. The differences is that I use different levels of hydration, in this case 60%, 65% and even 70%. 2 grams of dried yeast per 200 gr flour, which already is a very lot of yeast, 14 grams of dried yeast compare to 42 grams of freesh yeast), 7-8 grams of salt, and 120, 130 and 140 grams of water.

What i can say with confidence is that this flour commands high hydration, definitely. The 60% dough ball after 24 hours was a rubber ball I could trow against the wall and it would spring back. :D Okay, I exaggerate a bit, but it was very hard a dough and I would not like to roll it and spread it in another 24 hours later. I test it further with adding 20ml waterm wokring it again with the mixer for 5 minutes, and see what it looks like tomorrow. With some doughs you can do this, with others not.

My feeling says that this flour indeed wants 70% hydration, which is already a lot, I never did such wet doughs before except ciabatta and baguette, but never for pizza. They are quite liquid, sticky, and difficult to process and handle. Indeed, I HATE to handle such wet doughs, thats why I avoid doing it, it usually is a mess to clean parts and things afterwards. But this flour is very high in protein and sugar, and I think I red or heard in some internet place that Caputo indeed recommends this for 70% hydration. You may get away with 65%, too, but for my taste this too already felt a bit stiffer than the doughs I am used to. 60% is too low.

If you are totally new to making your own pizza doughs, maybe you want to stay away from this one for now, and come back to it later once you got some feel for the swing of things when making pizza dough and spreading it manually - and you are eager for those superbig and high rising rims.

This flour is just two or three years old I think, a new development, its a tipo 0 flour (not double 00), and is designed (by adding protein and sugars) to form cloudy (Nuvola=cloud), light, crispy super-soft high rising rims (that you do not drown in toppings, sauce and cheese), the traditional Neapolitan style. The high protein level demands much water, and thats what makes the dough difficult to handle.

For newcomers, I would recommend the red Cuoca or the blue Classica or Pizzeria. I find Cuoca and Pizzeria work with 60-65%, Classica with 55-60%. Cuoca is a very good allrounder, but if you love your pizza American style (thick, soft dough layers and rims, there are other choices to make.

Needless to say, with such long times of fermentation and processing (1-3 days in these testing cases), the dough is placed in the refrigerator. ;) Take it out and bring it to room temperature 4-5 hours before cooking.

https://i.postimg.cc/t4G27kkr/Nuvola.png (https://postimg.cc/bsLQBQKb)

[Skybird]

Nice, my possibly two favourite flours side by side. The "Pizzeria" I know, my favourite, the "Nuvola" I have highexpectations of.

And apps - there are apps for this? I just tested the "pizza app" by NFP software. It lets you set some variables like time, room temperature, dough ball weight, and calculates precisely how much salt, yeast, water flour you need, but, and that is a big "but", it doe snto let you make a chopci eont he flour you take, how much protein, the W-value. How should this work then precisely? There are pizza flours ranging their proteion from around 10% to 14%. Their rising behaviour and stickiness and such are VERY different.

Also, there is no temp setting possible for refrigerators.

Anyway, the vidoe has the looks of the two doughs and piozza in the last third of the vidoe. The author too seems to favour the new Nuvola over the Pizzeria. Although the differences are not monumental, they are there.

https://www.youtube.com/watch?v=cR017edgcLc

[Skybird]

Brief 2-minute video on that pizza app. I found that in the settings you can activate room AND cold temperatures and give two time windows independently for them.



https://www.youtube.com/watch?v=ooX0XJKEBMA

[vienna]

The reaction to pineapple on pizza reminded me of another pizza abomination; among the other various sacrileges foisted of the noble pizza over the years, the one that most irritated me was the use, as a topping, of kiwi fruit, a craze that swept some of the trendier pizza places here in SoCal some years ago; aside from looking ghastly once baked, the addition of the fruit did nothing to enhance or progress the taste of the pizza, but, since kiwi fruit was all the craze then, in general, I suppose it was inevitable someone in SoCal would muse upon the idea "Gee, I wonder what that would taste like on pizza?",,,

The fact that pizza was, originally, a "people's food" makes the proliferation of faux "haute cusine" variations all the more irritating; it seems that whenever a good, basic, inexpensive, and accessible food exists, the 'raise your pinkie' crowd tries to justify their illicit fascination with "poor peoples' food" by embellishing it with silly and often revolting variations, trying to pass off the result as some sort of 'higher improvement', when all they're doing is trying to fix something that isn't broke...

The other food that has suffered a similar fate as pizza is the humble dish of macaroni and cheese; there are, here in SoCal, high-end places that sell variants of mac n' cheese that would turn the stomachs of those who fondly regard the well-loved comfort food; and, yes, there are even variants that feature such things as pineapple, kale,...and kiwi...




<O>

[Skybird]

https://i.postimg.cc/t4ZgJmPL/20210622-184624.jpg (https://postimg.cc/XrWWDLs8)

This flour, "Nuvola" - Cloud, damn Italians and their sense for poetic transfiguration, they better call it "Monte Vesuvio", that fast and explosive it starts to rise and explode inside the oven... The flour rates as a powder explosive, really. :D

The three-days-dough I prepared for testing - I ruined it this morning, I let it drop to the floor, but and since I knew I had not cleaned the kitchen floor since two weeks, I had no appetite for just picking it up again and continue, and since the toppings already were prepared, I needed a replacenment dough quickly, and started another short-time dough for four hours fermentation time only. I used the above app, believed in the numbers especially for the instant dry yeast (half a gram of yeast or so, good heaven...), spoke a prayer and started kneading the dough. They made me buying precision scalers just so that I could weigh yeast with precision of a hundreth gram... Damn pizza nerds...
https://i.postimg.cc/2jQ9RzKt/20210622-184642.jpg (https://postimg.cc/vDmt5dM7)
Next was the Vesuv Vulcano breaking out. :D The oven is a rocket, its works miracles and wonders. 12 minutes preheating at 1200W, and there you are at 400°C. But i did not bring the dough on the hot stone well-centred, so it was close to the lid at one point, and there is where the dough went through the ceiling and touched the heating elements at the top. The smoke alarm went on in my appartment, and I raced to to switch all devices off again. I had placed the dough on the plate, closed the lid, turned, put the peel aside, and moved back to the oven to look at the window in the lid, 20 seconds maybe had passed - and the race already was on and the giant bubble, as high as my four fingers are wide, was already there. The oven works like a machine from hell!
However. 3 minutes baking time, and it was done.
https://i.postimg.cc/CMrBK8Xn/20210622-184704.jpg (https://postimg.cc/dDdtHhqJ)
The pizza was done very, very well. Crispy crust on the outer rim, dry bottom, the cheese and fat had thrown up bubbles during baking like boiling wate. I am so very very happy I bougth this thing, should have done it earlier. But I must improve on my technique to form the disc of the dough, a better defined rim, I get it very uneven only, also the inside layer of dough is too uneven for my taste, to thin in places. Practice needs to be collected. The dough had worked/risen well in just four hours, taste was fine, light, I would expect that after 72 hours instead of 4 hours it would offer more aromes and bigger pores, but it was a quick fix for the morning malheur. Not only the machine, but the flour as well is a front runner. Spectacular. Just that if you also consider to buy one of these ovens of this construction, remember to make the dough disc such that it is 1-2 cm away from the lid'S wall on all sides, and the rim a bit flatter in raw dough, so that even if it rises a lot it does not touch the top heating bar. A diameter of 27cm should not be exceeded, I would say. Which, nutritionwise, is more than enough. :D
https://i.postimg.cc/RhdjM9Xw/20210622-184907.jpg (https://postimg.cc/CnZv7yyK)

[Catfish]

I have to admit i enjoy this. One can make pizza on a ball grill like from Weber with a stone plate and an oven extension. But way too expensive for the product delivered, and it takes a bit of time to get it to heat and maintain it at the right temperature.
This Mayer oven.. I feel tempted.. :D

[Skybird]

There are many offers for ovens like this, by many companies, they all look somewhat similiar and maby even come from the same factories in Asia, but they differ in very small details. The big window in the Mayer versus small windows in others - or none in most. Many or only few slits in the rim of the upper lid (do never shut them with aluminium foil like some did, because not few people saw their thermostate or heating elements being destroyed by doing so). General manufacturing quality, loose versus fixed heating bars...
Obviously I cannot say anything on longevity of the device, but so far it all looks very encouraging. Absolutely recommended by this one brand at least.

https://www.amazon.de/Mayer-Barbecue-Elektrischer-Pfanneneinsatz-Pizzaschaufeln/dp/B084X63X9K/ref=sr_1_2?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3 %91&dchild=1&keywords=pizza+mayer&qid=1624400858&sr=8-2

It comes with a teflon pan that can replace the stone, and two peels that work very practical (half-moons in form).

I am considering buying a second as reserve. I just love it.

[nikimcbee]

The reaction to pineapple on pizza reminded me of another pizza abomination; among the other various sacrileges foisted of the noble pizza over the years, the one that most irritated me was the use, as a topping, of kiwi fruit, a craze that swept some of the trendier pizza places here in SoCal some years ago; aside from looking ghastly once baked, the addition of the fruit did nothing to enhance or progress the taste of the pizza, but, since kiwi fruit was all the craze then, in general, I suppose it was inevitable someone in SoCal would muse upon the idea "Gee, I wonder what that would taste like on pizza?",,,

The fact that pizza was, originally, a "people's food" makes the proliferation of faux "haute cusine" variations all the more irritating; it seems that whenever a good, basic, inexpensive, and accessible food exists, the 'raise your pinkie' crowd tries to justify their illicit fascination with "poor peoples' food" by embellishing it with silly and often revolting variations, trying to pass off the result as some sort of 'higher improvement', when all they're doing is trying to fix something that isn't broke...

The other food that has suffered a similar fate as pizza is the humble dish of macaroni and cheese; there are, here in SoCal, high-end places that sell variants of mac n' cheese that would turn the stomachs of those who fondly regard the well-loved comfort food; and, yes, there are even variants that feature such things as pineapple, kale,...and kiwi...
<O>


Kiwi on pizza? I'll say, hard no. Hands down, the best mac-n-cheese I ever had, was dungeness crab mac and cheese. Waaaaay to many carbs for me, but it was damn good.


https://www.theschooner.net/#home


Sorry, not pizza.

[vienna]

It is mind-boggling the many different fad foods people here in SoCal have foisted on poor, innocent pizzas, with kiwi being among the least WTH reaction inspiring topping; I swear, if somebody on YT, TT, or FB were to say lug nuts was the next food craze, they'd be on SoCal pizzas in a matter of minutes...

The mention of Dungeness crab brught back memories of growing up in San Francisco; there was a very thriving Dungemess catching industry in the waters off SanFrancisco, much depleted, nowadays; there is a popular tourist area in SF known as Fisherman's Wharf, which was, and still is, home to an active fishing fleet; now its mainly a home to somewhat overpriced seafood stalls and restaurants, but back when I was growing up, you could go down to the wharf in the wee hours, just before sunrise, and be there when the crab fleets would bring in their hauls; some of the fish mongers would set up big boiling pots, some fashioned out of converted oil barrels, and boil up big batches of crabs fresh off the fleet; there were sort of picnic tables and benches on the end of the wharf and you could buy a freshly boiled crab, along with some drawn butter, fresh sourdough bread, some basic condiments; they'd provide utensils, including mallets, and you'd be set to feast on a uniquely SF breakfast; I have fond memories of enjoying a good, fresh, Dungeness while watch the sun rise over the city...




<O>

[Skybird]

Pizza with funghi and olives. Pizza with thuna and onion. Pizza with Salame, in small quantities. Pizza with fresh parika or pickled paprika (and only paprika). Pizza with spinacci and feta. Pizza with shrimps. Pizza with pepperoni.

All this works well.

What has it all in common? Its just few ingredients, not many wildly mixed.

My tolerance ends when I read about pizza with Bratwurst. With brown sauce. With Spaghetti. Sweet fruits. Ketchup and curry. Marshmallows. Chicken wings. Or pineapple or kiwi. :arrgh!:

[Skybird]

Tomatoes for pizza sauce. You want this brand, if you do not know it: just trust me.

https://mutti-parma.com/en/

Best there is, no China tomatoes, no chemical skinning (citric acid). I know no other canned tomatoe of this quality - these can even hold their ground to the famous (and often more expensive) San Marzano tomatoes (many fraudster dealers out there, watch out, or better pick Mutti), honestly said I taste little or not quality difference. In Italy, Mutti is the most favourite brand, I hear.

I prefer these cans to fresh tomatoes any time.

Usually I choose the "polpa" cans, hacked tomatoes these are.
https://images-na.ssl-images-amazon.com/images/I/71b2PcdtpnL._SL1181_.jpg
During harvesting season you often can get this in glass bottles as well, which is quite practical. The supply of these however quickly declines in stores when the fresh delivery of the year has come in. The quality is known, wise people buy like crazy.

I always buy this on stock, I use it for spaghetti as well. After summer, usually I have 2-3 dozen cans and bottles in the basement. I rebuy when it drops below 1 dozen.


You can buy practically everything by Mutti, its all very good stuff, and original Italian, not Chinese. Mind you, many Italian and other brands declare themselves to sell Italian tomatoes, but in fact they use imported Chinese tomatoes, or red Asian water bags as I call them, and they get skinned with checial agents neutralised with citric acid, thats why they not only lack taste and arome, but even are soar. The lions share of "Italian" tomatoe cans are like this. Do not buy cans that have "citric acid" in the list of ingredients - you have a very inferior prodcut in your hands.

[Skybird]

While I am at it: herbs.
For many people, fresh herbs are a sacred gospel and they do not accept alternatives to it.
I agree, that dried herbs from the supermarket often taste musty, alienated, scruffy.
The trick is to know the rare exceptions.
Then your life becomes easier, because I am often too lazy to run to the shop just to buy a pot of fresh Basil - and I wonder why I should do so when I do not even prefer the taste of fresh Basil to that of a special dried and shockfrosted one! I put fresh Basil onto pizzas, okay. Its for the eye. Not for my tongue. Basil leaves on pozza, honestly said - I cannot taste them, their ariome is too little, too subtle, it just is not enough especially if there are just 3 or 4 leaves (thats why I do cover my pizza in leaves until it looks like a green meadow, except when I take photos). Its the desperate attempt to make the Basil actually tasteable, noticable. Some lonely leave son the pizza, thats cosmetics, thats eye porn. The tongue does not benefit. At least not mine.


Dried herbs can taste awful. For curry for exmaple, I kill, I love it. But none of the German powders, NONE, they all overstep the red line to physical assault, at best they compare to grinded sawdust. But the original sweet curry powder by Sharwood - that one, and no other! I love it.

For Basil, Oregano, Thyme, Rosmary, and Bärlauch , I prefer a certain German brand and here a special product line of theirs were the herbs get shock frosted in some special manner. Result is a slightly higher price but a tremendously better taste, if you put these on a wet tissue and give them some minutes to pick up moisture, or just put them into the food, it tastes almost as freshly cut herbs. This is especially true for the Basil and Bärlauch (wild garlic), I prefer these to fresh herbs any time. I can just absolutely recommend these. I keep them all in solid stock supply because over the summer they can be sold out until the next harvest.
https://shop.ostmann.de/media/image/00/06/69/4002674191097_2cwH5sxAuPmwT4.png
https://lebensmittel-versand.eu/media/image/product/26170/md/ostmann-basilikum-6g.jpg
https://lebensmittel-versand.eu/media/image/product/26982/md/ostmann-thymian-14g_1.jpg
https://shop.ostmann.de/media/image/a7/40/59/4002674191172_2n09lb8o7ic21n.png

[Skybird]

And how to prepare the tomato sauce for pizza? Sauce is wet, and wetness and pizza are practically mutually exclusive. The more wettness there is, the heavier the topping, the more stress for the dough.

I take half a can of the Mutti stuff, mix it with some dried Oregano, Thyme, Rosmary and Basil, some coarse black pepper, salt, stirr it (never an electric mixer, a simpel table fork is sufficient!) - and do not leave it in the pot, but throw it into a very fine metal sieve. Then I leave it there and do nothing, just let it rest with its own weight. The mass starts to drip and looses plenty of water. After some time you no longer have a sauce, but something with the consistency of marmelade, or tomato paste from the tube.

You just need to be very carefull when applicating it onto the dough, so that you do not puncture it.

You concentrate tomato taste this way.

Olive oil I always put on pizza only after baking. Sometimes with and sometimes without garlic in the oil, I use garlic practically only on pizza spinacci, but there in brutal quantity (5 cloves per disc). In the past I put a bit oil into the dough, but I do not do that anymore as well. It makes no diferrence neither in taste nor in consistency, and if it would maky any, then the dough already is dripping with oil and practially will not work too well. It also ruins your stone in no time and makes your kitchen a smoking hellhole. . :D

[Jimbuna]

Pizza with onions, mushrooms and chilli beef.

[Skybird]

"Kinders! Essen war fertig...!" :D

https://i.postimg.cc/DyDfZ2qn/20210625-181826.jpg (https://postimg.cc/HVw1v1Zh)

https://i.postimg.cc/63YtNwWs/20210625-182241.jpg (https://postimg.cc/5YYZwhQp)

https://i.postimg.cc/zfv9RW5Q/20210625-182507.jpg (https://postimg.cc/d7MWbhhR)


https://i.postimg.cc/0N9NgVYw/20210625-182755-1.jpg (https://postimg.cc/WdfVg6fN)


https://i.postimg.cc/K8w5JgBw/20210625-182755.jpg (https://postimg.cc/CRCDK5vs)


https://i.postimg.cc/W1FGFbCn/20210625-183346.jpg (https://postimg.cc/CR0B9YFB)


The thing gets hot. Really hot.
https://i.postimg.cc/wvZydhTY/20210625-181113-1.jpg (https://postimg.cc/ZBPK8vdw)

[Skybird]

The dough ^ had a diameter of 25-26 cm, it was round, but putting it onto the stone stretched it a bit into an ellipse. I had the dough in the refrigerator for 42 hours, and 6 hours at room temperature. The recipe was as follows (at the bottom of the post). I must say, the Nuvola flour at this fermentation time worked wonders, I cannot describe how superior the consistency of the raw dough was, much, much better than a 6-12 hours dough with another flour. The done pizza was crispy on the bottom from rim to centre - and it stayed like that all the time until the last bite, it did not get wet or soft, even at the last bite I heard it crisping. The taste had a bit more arome than a short dough.

I put the champignons into olive oil before they went on the pizza for baking, the baking time was 3 minutes. No additional oil after baking, therefore. Half a can of Mutti Polpa with salt, freshly ripped Basil, dried Oregano, a bit of coarse black pepper, then stored in a sieve to get the water out. 2/3 of a marble of Mozarella, smashed and mixed with superfine freshly grinded Parmesan.

For my own part, I don't know how I could do it any better, this is as best as I can do it. This dough was top in taste and consistency. And I have a new favourite flour.

https://i.postimg.cc/sgWRn7bZ/20210625-192443-1.jpg (https://postimg.cc/LJm75Y9H)

P.S. The dough is a bit much for a disc of that size, some may think. And yes, most would use less dough (250gr) for bigger discs. But the disc then gets very flappy and thin as paper in the centre, turns into formed grease if things go very bad, and that is what i do not like that much, because then there is not sufficient substance so that the dough could rise to actually form a crispy crust at the bottom, however thin it may be. Not a wet leaf of paper only, like it is modern in so many pisserias today. I want the baked dough to have 3-4 mm at the centre, and thicker rims, though not necessarily so monumental pizza walls as they do in Naples. A pizza's wall must not keep the Mongolian hordes out.

P.P.S. Yes, the yeast really is that bit only, 0.18gr. ;) Make sure you nevertheless do not overlook and forget it.

[Jimbuna]

^
^
nOW THAT i DO LIKE THE LOOK OF :yeah:

[mapuc]

< ^^ I'm drooling a lot.

Looks so delicious Hope it also tasted delicious

Markus

[Skybird]

It surely did! ;)

Now that I got the new flour and dough right, and a new oven, its time to become a bit more adventurous on behalf of the toppings, maybe.

Salmon. Shrimps. Kelp.

Okay, maybe no kelp. :hmmm:

Fish- and crab-pastes by Dittmann. If you don't know them, you don't know how murderously well they taste. Swedish recipes. Fantastic taste. On bread, to lunch, cold, warm, in sauces, whatever... and they taste FRESH!

Oregano and Basil probably will get replaced with Dill as main green herbs, maybe lemon grass, maybe some sort of seaweed.


And can I have a moving shark fin sticking out of the pizza?




https://www.bosfood.de/files_ext/bosfood/images/products/43902.jpg
https://images-na.ssl-images-amazon.com/images/I/71yFq1H8QQL._SL1500_.jpg


https://images-na.ssl-images-amazon.com/images/I/71Re9T6Ls5L._SL1500_.jpg


https://images-na.ssl-images-amazon.com/images/I/21ndOYMZd8L.jpg



Okay guys, I leave now and set up another dough... :D I'll be back in three days with the results...

[Skybird]

Wer keinen Hunger hat, der kriegt Hunger gemacht, und das geht so :D :


https://i.postimg.cc/0NH36Y0H/c02.jpg (https://postimg.cc/94Z1KqSG)


https://i.postimg.cc/RVQD15Tt/c01.jpg (https://postimg.cc/w7M2HrZx)


https://i.postimg.cc/sxCTSwQK/c1.jpg (https://postimg.cc/zbpwYwkR)


https://i.postimg.cc/7h1mN0S4/c2.jpg (https://postimg.cc/9wMdm4xg)


https://i.postimg.cc/ZKZf5sh5/c3.jpg (https://postimg.cc/PN3b64xg)


https://i.postimg.cc/43KPSrpB/c4.jpg (https://postimg.cc/rdk5dZnr)


https://i.postimg.cc/RVXTVMRg/c5.jpg (https://postimg.cc/N52XdvZX)

[Skybird]

https://i.postimg.cc/bw4ksd29/c6.jpg (https://postimg.cc/9DtrkmbD)


https://i.postimg.cc/Hsxyzbwt/c7.jpg (https://postimg.cc/w3CMTybt)


3 Minutes:
https://i.postimg.cc/1zxVyTLW/c8.jpg (https://postimg.cc/rDJwJhyW)


https://i.postimg.cc/SKpRB9M3/c9.jpg (https://postimg.cc/DSB7s85P)


https://i.postimg.cc/4N73nPvj/c10.jpg (https://postimg.cc/vcyyNWNv)


https://i.postimg.cc/CKNh9QYn/c11.jpg (https://postimg.cc/t1sGxDs9)


https://i.postimg.cc/FFqrtctp/c12.jpg (https://postimg.cc/z3CZKyGH)

Something completely different in taste, though delicious. Strong taste of different fish aromes, little to nothing that reminds of typical Italian pizza. Flour was Caputo Pizzeria Rosso, almost 3 days time in the works.

Problem: the topping is wet and thick, and heavy. You need a strong dough, therefore, but even then do not expect the dough to rise as high as you see with normal, "dry" pizza Neapolitana. It goes up and rises, it bakes, and is not wet or slimey, but more than the dough properly baking through you should not expect with such heavy "ordnance", the air bubbles will remain very small and compact, necessarily. I expected this and anticipated this by choice of dough and flour. The bottom of the disc nevertheless was crispy again. And the dough did mnot stay wat and greasy, that is what counts with such heavy, wet topping.

[mapuc]

Now the most important question

How did your test pizza taste ?

Markus

[Skybird]

As I said: delicous, but very differently than ordinary Italian pizza. Fish and dill dominate, and strongly. 5 different fish pastes, plus salmon, plus shrimps - so what else to expect? :) when eating your round along the disc, the tatse gently chnages, due to the different fish creams at the very bottom. Of course they were not mixed, but each had its "sector". That way, if you eat in one direction, the taste changes and you end with a differently tasting pizza than the one you began with. :)

[Skybird]

Irre!
For the oven I got.
https://www.grill-more.de/ersatz-pizzastein-1000015619


Edit:
Just found out that the replacement stone also can be had from the same company via Amazon.
https://www.amazon.de/Mayer-Barbecue-Pizzastein-Pizzaofen-Edelstahlfassung/dp/B08SM96B88/ref=sr_1_1?__mk_de_DE=%C3%85M%C3%85%C5%BD%C3%95%C3 %91&dchild=1&keywords=mayer+pizzastein+mpo+100&qid=1625228328&sr=8-1


The higher price at Amazon gets relativised by the shipping costs you have to pay when ordering directly at grill-more. In the end you end up in the same price segment both ways.

[Skybird]

Today was yum-yum-time again.


https://i.postimg.cc/02Twk1x6/d.jpg (https://postimg.cc/9rBMbSDV)

[mapuc]

🤤🤤

Markus

[Catfish]

https://i.imgur.com/4EPcLnil.jpg

[Skybird]

:Kaleun_Thumbs_Up: Italomund tut Wahrheit kund! :D

[nikimcbee]

@Skybird, those look really good. You need to get a brick oven. Not sure about the Caviar kreme though?:doh: They do make a clam casino pizza here (in NY) that I really liked, so what ever floats your boat.:Kaleun_Cheers:

[nikimcbee]

You need your own cooking channel. Skybird's U-Boot special pizza.:Kaleun_Thumbs_Up:

[Skybird]

We need a referendum: no new submarine shall be build without an inbuild pizza oven. :D


The fish cremes, and kaviar creme: actually I have nothign but praise for this brand and these cremes, all except "Sardines", wich is too intense and toos malty for my taste, but the others all are extremely delcious. You cna use it in bread, pizza like I did, ingredients in sauces, for dips and what else you cna imagine. Very good, aromatic, and delicate. You must not fear them, not even the caviar one!



Brick oven, well nice to have if you have use for it, you need much time to preheat it, and you need the space to build it, which I do not have. I am quite happy with the oven I got and have shown, and it is so light on the work needed to maintain it. 420°C, if properly heated, that really is good enough.

[Skybird]

Caputo Nuvola, 70% hydration, baking in a Ferrari G3 (comparable to my Mayer Pizzablitza).
I tested more in the past days, and this flour really wants high hydration. Too low hydration combined with too wet, heavy topping ruins it. Done correctly, this flour beats everything. And don't got too high with the salt, it affects yeast negatively from some level on.

https://www.youtube.com/watch?v=rgfNPz3EtCc

[mapuc]

An online company I use to order things from have now this Caputo among their things you can buy. They have 3-4 type of this Caputo flour.

Markus

[Skybird]

An online company I use to order things from have now this Caputo among their things you can buy. They have 3-4 type of this Caputo flour.

Markus
Good! Nuvola is most-recommended, Cuoco second-best recommended, from my side. I would place Classica Blu on three, and Pizzeria Rosso on four.

Caputo has many other flours, too , but these often are for special purposes and local speciality pizzas, like New York style, etc.

Nuvola probaly is a bit more expensive. But its worth it, one pack gives you around 6 pizzas. I save this flour for pizza exclusively.

[ET2SN]

:spammm:

I don't like SPAM on my pizza. :yep:

[Skybird]

Jim, swing the pan, if you please. Make it hot and glowing.

[Skybird]

The latest addition to the collection. Paprika powder and hot spices only, it was very hot. Intentionally no item toppings. Interesting experiment, but I must not repeat it. 't was, well... too hot. :D

The blackened parts of the crust, the granular ones, that is flour that was left on the dough in too thick layers, so it burnt. Clean your dough of all remaining flour, and it will stay much whiter and tidy. :)

The greater area of black is where the dough raised higher than elsewhere, so it reached closer to the heating element in the lid. Thats a bit tricky in these kind of stoves, you need to work carefull with the rim to make it evenly thick everywhere and have it having the right thickness for the dough consistency and hydration. I do not always get it right, then the pizza stays white at the rims, or turns too dark, is burnt. I assume in a big stone oven where you could also turn the disc every 30 seconds (that is what the smaller pizza shovels are for that pizzaiolas are using), to make it have its sides all equally exposed to the main direction of heat, you can regulate that better.

https://i.postimg.cc/ydd3vxVV/e1.jpg (https://postimg.cc/67kQQ92S)

[Skybird]

Another one for the photo album.



https://i.postimg.cc/3xVspfrL/20210730-193241.jpg (https://postimg.cc/bZ0VfTtb)

[Jimbuna]

Looks like a pizza fit for a rabbit :)

[ET2SN]

Spinach is under rated as a topping.

https://navycrow.com/wp-content/uploads/2017/01/AAEAAQAAAAAAAAfnAAAAJGYxNjgzNWU2LWFjNmItNGZmOC1hMT QyLWJiNzNmOTdiNDE1ZQ.jpg

Not really as a traditional topping, but layered under the cheese. :up:

[Skybird]

Spinach is under rated as a topping.

Not really as a traditional topping, but layered under the cheese. :up:
Not underrated by me, I swear it! Its my second-most liked topping. But:

Handling fresh spinach is not fun in the kitchen, you need a huge volume of it to get a tiny small amount once it has crumbled in the pan, pot, heat, whatever. You need to clean it, there is always two or three tablespoons of sand escaping the cleaning in water, it seems, and your teeth then let you know. Its voluminous. No, handling fresh spinach in the kitchen I find not entertaining. I hate it.

Here in Germany, I preferred to buy spinach as frozen blocks, but the last manufacturer selling frozen full leaves of spinach has stopped doing so: he still calls it "full leaves spinach" on the box, but in fact he now, like all producers, cuts it into a titsy-tiny mess so that it has the consistence of smashed potatoes. Its pesto that way, while the box shows photos of full and complete leaves. Its betrayal, when I think of it. I wonder if this is a Geman thing only, or if it is like this in other countries, too...? Anyway, its stupid.

It also has ruined a Chinese recipe I love to do where full leaves spinach is fried in a Wok-pan with oil, onion, ginger, chicken broth, soy sauce and sherry, but it does not work with "pesto spinacci", it worked fantastic with frozen full leaves spinach. With fresh leaves you initially do not need a wok, you need a bathing tub.

On pizza, I used to have spinachi in high quantity, together with feta cheese (lots), and after baking: garlic in oil (also lots of it, 3-4 claws per pizza). Its the only pizza where I use garlic. Thats a heavy and dense and wet topping, and the dough needs to be thicker to not stay with the consistency of a greasy soft cheese. Or you indeed put just a few single leaves on the pizza, and they burn into flakes of ashes in no time and they add neither arome nor taste nor anything else to the pizza - thats wat they serve me here in town as pizza spinacci then, and demand a higher price due to the "expensive" spinach and increased workload, and feta they have not on it, too. Its a rip off. Pizza with 6 or 7 flakes of ashes. Great. Generous.

So, I love pizza spinacci, but only in a special way, and topping as rich as the topping for Margerita is spartane, and with garlic and feta and olive oil. A storng dough is needed, due to the lots of topping on this one (usually I avoid overloading pizzas, but not here). Margerita and spinach pizza are the two tests by which I test every pizza restaurant I still dare to try out these days. Usually the experience is very sobering. Preparing that pizza myself I do not do often, the failure rate is significantly higher than with others if using frozen spinach (and pressing the water out after it thawed, my preferred way of preparing any spinach for any purpose). And that full leaf-spinacch frozen that I want, I do not get anymore, as explained. :(

Now you know why there are no photos of spinach pizza. :D

---------------


BTW, if somebody wonders on how I gte the slightly blackened crust on the pizza's rim, when I put the dough disc on the hot stone, before closing the oven I use a thick, soft brush with just water to wet the outer rim, and then, between fingerstips like you do with salt, I have some flour or semola distributed on that rim, just a tiny bit. The heat then burns it to ashes, and thats the visual effect you see. I work faster than a lightning strikes when doing that, so that I do not loose all the heat in the open oven. The water-on-the-dough-trick also is done with bread baking, if a certain type of crust is wanted. Sometimes egg white is put on a bread, too, to make the crust shiny. The same effect can be acchieved by using open fire on the rim after baking, like they do with creme brulée to get the surface caramelised, but it takes time to work your round around the pizza after baking with a lighter. I do the first because of the characteristics of the oven I use, its construction reminds a bit of a waffle iron. A real pizza oven with its typical temperatures and open fire of course would not need that, but when the cover in mine is closed, it depends on the dough'S type and thickness whether or not it rises to the exact height it needs so that the heating elements in the top can really darken it, or stays low enough to escape that fate, then it is still kind of crispy, but pale, white. The dough in this kind of oven should be not fully covering the round stone, because then it touches the closed lid, and the lid burns a pitchblack ring into it then. The hot air must circulate around the disc from the sides, and so when the stone has a diameter of 30cm, typical for these kind of ovens, make the disc not bigger than 27 cm - and center it right! - As I said, this all is owed to the oven construction, and if you have a better oven, you can completely ignore it. You then would instead turn the disc once or twice during the baking time, so that the fire in the oven covers not just one part of the rim, but all. Thats what the pizza shovels with these very small blades are for: turning the pizza in the oven. ;)

[mapuc]

Skybird how many minutes is your homemade pizza in the pizza oven ?

Markus

[Skybird]

3 minutes, 3.5 minutes at max. Stone temperature 400-420 degrees celsius.

Not longer, else the bottom becomes too burnt, black, bitter.



An original pizza oven has around 450 degree, original neopolitan pizza in that is baked for 1.5 minutes.


Forgot another trick, especially if tbe oven does not get that hot. Add some sugar to the flour, 5gr per 100gr flour. It caramelises, so to speak, adding to the darkening, browning of the crust.

[Skybird]

The oven works good to do turkish pita bread as well. Had my first attempt at it, must correct it a bit, it was too much dough and so it rose too high and burnt a black ring into the top, but taste and consistency was already almost like one does want it.

Go with 240gr of Nuvola flour, 165 gr water, 8.5 gr salt, and 2.5 gr instant yeast. Mix with a hand mixer for ten minutes, like a pizza dough, add salt not before 5 minutes after you started to mix the other things, so that it does no harm to the yeast anymore. This pita dough has roughly 70% hydration, so it is a bit tricky to handle. Have plenty of flour or oil on your hands.



I avoid oil and butter in doughs with yeast now. Too often the fat hinders the yeast and the dough stays too flat.


When done, form a nice bowl of the dough dough and put it on a resting plate, on a bed of plenty of flour, not too cold, not hot), and make it wet with your hands, or a sprayer, then cover it with a big bowl or anything serving as a lid. I let it rest for around two hours. It should not become dry.

Prepare a small cup of flour and water, and stirr it, so that you get kind of a greasy, creamy fluid. Enough for around 4-5 tablespoons, so we talk of a small amount only. I added some drops of roasted sesam oil, but not much. You also need black cumin/black onion seed (Schwarzkümmel), and some roasted seasom seeds. Maybe 1-2 teaspoons of each.

Heat the device up to medium setting, aim at a stone temperature around 300-330°C. Or use your regular household oven, and put a bowl with water into it, too. With that oven: as hot as you can, probably in the range of 250-275°C.

The pita dough probaly has flattened and widend significantly, because it is so fluid. Now here is the difficulty, you do not want to squeeze it and press it too much when moving it onto the shovel as it is, while at the same time you need to get some semola on the bottom, else it will not slide off, due to the plenty of moisture. Its a bit difficult, this dough sticks like hell. Immediately before you put it into the oven, gently distribute that greasy creamy water-flour onto its surface, it helps to form a crust a bit, thats why you do that (its not a mst). With our without that, you finally spread some of the sesam seeds and black curmin on it, not too much. Take the looks of these breads in the supermarket for orientation.

I read that some people also spread some egg yoke on the surface, to help it forming a shiny crust. Have not doen itk, but will try it later.


At the very last moment, use a long sharp edge of something and put some ridges/grates into the disc. You do not want to cut the bread into pieces, but the "cuts" must be deep, else the dough simply will form a disc again and the pita will lack the typical grates pattern (that also help to rip it into pieces when it is done). Not sure whether "grates" is the right word here.


I baked mine for around ten minutes, and it was quite okay, not perfect, but a functional first try that was okay. But, I had used more dough than in this recipe above, and so the dough rose and touched the round heating element, and it stamped a black ring into it and burnt it, the burnt arome made itself a bit felt. But one could still eat it, but when you do it with this pizza oven thing, this is what you want to avoid: make the pita small enough that it will not raise as high as that it will make contact with the heating element in the lid.

Maybe I will need to correct the recipe a second time, I will see, but the charm lies in that with this oven it really is no big business and does not make a mess in the kitchen, its fast and easy to make fresh turkish pita. Originally, I took orientation from my pizza recipe and multiplied it with 2.5, the pita dough recipe I gave above now is reduced to a factor around just 1.5.

Its pleasant to eat bread without all those functional encymes and chemical agents most bakers put into it these days. It helps to avoid digestion problems.


The photo is not by me, I just give it for illustration so that everbyody knows what kind of pita I am talking of.


https://www.einfachbacken.de/sites/einfachbacken.de/files/styles/full_width_tablet_4_3/public/2018-12/fladenbrot_65305.jpg?h=4521fff0&itok=uhTgct-m

[Skybird]

One can of course also bake a pita like a pizza dough without spreading, and using the recipe for pizza dough. I mean my pizza dough is delicous. :) Hot, and short. I would still recommend to increase the amount of flour and water, means: use more dough, a pizza is not wanted to rise in the centre but stay thin, a pita should rise, however, you want some volume.

[Skybird]

Nicht zu fassen - I forgot my latest creation! :D Yum yum!


https://i.postimg.cc/RFb11vr5/20210820-181506.jpg (https://postimg.cc/r0xtMXFQ)

[Skybird]

Not for me! :timeout: Dico no a questa volgarità! :arrgh!:

:hmph:

https://edition.cnn.com/travel/article/rome-pizza-vending-machine-review/index.html

[Skybird]

How to bake a bad pizza :D
(or: What mistakes not to make when baking pizza)



German narration, but Youtube offers English subtitles via auto-translation in the options.


https://www.youtube.com/watch?v=KCbB3589ii4

[Skybird]

I want that book.


https://abcnews.go.com/Technology/pizza-popularity-soars-chef-scientist-share-secrets-12000/story?id=83811705


https://s.abcnews.com/images/US/pizza-lab-3dscan-abc-jef-220401_1648829386973_hpEmbed_16x9_992.jpg


Aha. Good to know!

[Skybird]

All is lost, there is no hope for the world anymore. Was night-shopping in the supermarket, and what must my poor unsuspecting eyes see?

Frozen pizza with breaded complete fish fingers.





Stecht mich an, ich bin gar.

[mapuc]

All is lost, there is no hope for the world anymore. Was night-shopping in the supermarket, and what must my poor unsuspecting eyes see?

Frozen pizza with breaded complete fish fingers.





Stecht mich an, ich bin gar.

:o:timeout::har:

Markus

[Jimbuna]

All is lost, there is no hope for the world anymore. Was night-shopping in the supermarket, and what must my poor unsuspecting eyes see?

Frozen pizza with breaded complete fish fingers.





Stecht mich an, ich bin gar.

https://i.postimg.cc/fLqF4VLJ/Picard-facepalm-2.jpg (https://postimages.org/)

[Skybird]

After having had an almost pizza-free winter and autumn last year, late spring this year my appetite for pizza bounced back to full power and I am glad to have found out that I still know how to do it :Kaleun_Thumbs_Up:.


https://i.postimg.cc/JnCt0T3g/20230821-184335.jpg (https://postimg.cc/mcVT6y5N)


https://i.postimg.cc/RV2mvWLp/20230821-184030.jpg (https://postimg.cc/mt3Jw2q7)


https://i.postimg.cc/L8jcRNXh/20230820-194552.jpg (https://postimg.cc/CRLPsCbV)




Pizza is a gift from the gods to mankind. Suitable pizza ovens for use in private households too. :D

[Catfish]

[...] Stecht mich an, ich bin gar.
:rotfl2::rotfl2::rotfl2:

[Gerald]

https://www.facebook.com/share/p/nU5Dnxwzk58WAUF4/

[em2nought]

I've found that even when I get take out pizza I like to pan fry the slices in some butter to give them a golden crust, and get everything on top nice and warm again too. :up:

Thinking of trying to make my own mozzarella since I always have too much milk just for drinking. Might as well make something with it.

[Skybird]

I've found that even when I get take out pizza I like to pan fry the slices in some butter to give them a golden crust, and get everything on top nice and warm again too. :up:



https://omegaforums.net/attachments/squirrel-facepalm-jpg.163169/
Tell that an Italian and you end up as Bolognese. :D


Do we make pizza or do we fool around?


Wheat flour, water, salt, yeast.



Tomato, basil, fior di latte, minimum 400 degrees Celsius., ~ 2 - 2 1/2 minutes.



Done.

[Gerald]

What? Make a pizza with only meat instead.:timeout::arrgh!:

[Skybird]

Indeed pizza e salame is the Germans' most favourite pizza, by far.

Its just that I stick with original Pizza Napolitana, and the recipe I gave, Magherita, is one of the only two original napolitan pizzas there are (okay, I "forged" the cheese...). There is also the Pizza Marinara with tomatoes, olive oil, garlic, oregano. Everything else is a fake at best, a disgrace at worst! :O:

My selfmade pizza is the only thing that I indeed sometimes miss in my carnivore diet regime, as well as the taste of fresh-baked bread (which I also baked myself for almost 30 years). I do not even like pasta anymore. Not only don't I care for it anymore - I actively dislike it. :) True, no exaggeration.