|
One of my favorite pizzas is a thin-crust with Alfredo sauce, feta, mozzarella, banana peppers, black olives, diced tomatoes, spinach and chicken.
|
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. Quote:
https://thepizzaheaven.com/wp-conten...t-1024x676.jpg Quote:
|
And more science! :Kaleun_Cheers:
https://thepizzaheaven.com/double-ze...-pizza-baking/ https://thepizzaheaven.com/the-best-...politan-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. Quote:
|
https://thepizzaheaven.com/never-use...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. |
|
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/grillgril...-staal-1223489 And the Pizza peel https://www.xl-byg.dk/shop/weber-piz...0-5-cm-1722519 Markus |
Quote:
Flour on the bottom side of the pizza. Best cahce you have. Or the paper trick. Quote:
|
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 |
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....L._SL1000_.jpg https://www.amazon.de/Farina-Molino-...3858992&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. |
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. |
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....AC_SL1500_.jpg https://images-na.ssl-images-amazon....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 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. |
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. |
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. |
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/s4...-no?authuser=0 Square steel tube for a base https://lh3.googleusercontent.com/VS...-no?authuser=0 Hand mixed and poured a percrete base. https://lh3.googleusercontent.com/nX...-no?authuser=0 Levelled with a bit of sand, then laid down some firebrick, then work on the dome. https://lh3.googleusercontent.com/fB...-no?authuser=0 Slowly, slowly. https://lh3.googleusercontent.com/n4...-no?authuser=0 Nealy there. https://lh3.googleusercontent.com/1i...-no?authuser=0 Tie in the hearth. https://lh3.googleusercontent.com/Kg...-no?authuser=0 Render the dome with fire-clay. https://lh3.googleusercontent.com/N0...-no?authuser=0 Cover dome with ceramic blanket, and tie down with wire mesh. https://lh3.googleusercontent.com/wL...-no?authuser=0 Final dome render, add flue https://lh3.googleusercontent.com/jP...-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/GC...-no?authuser=0 I suppose it's good for ribs though. :D |
^ "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....AC_SL1500_.jpg Or that ^ oven but in the version for wood pellets. Dreams... |
Nope.
First try, after plenty of YouTube, planning and a some extra helping hands from my elderly father. Just got lucky. :D |
: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 |
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... |
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. |
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 |
| All times are GMT -5. The time now is 02:10 AM. |
Powered by vBulletin® Version 3.8.11
Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright © 1995- 2025 Subsim®
"Subsim" is a registered trademark, all rights reserved.