Pizza

One of tonight’s pies

You post these pictures, I see them, then I flip over to my email to check for a missed invitation. Surely, I was invited to this party.  No. WTF, Dwain?!

Just kidding! Pizza looks great.

I have the worst mailman in the county. I’m sure I sent that invite out. We sure missed you.

:slight_smile:

Gorgeous!

How do you form the crust? Do you toss it?

I open the dough ball by creating a disc then pressing air bubbles from the center towards the edges while turning. Then I bench stretch and slap from one hand to the other. Then finally place it on my knuckles and spread my hands and fingers apart.

Yeah, that’s pretty much how I do mine. It looks great.

Looks great! From scratch?

Yes. The dough is scratch.

Bread Flour 100%
Salt 1.75%
Sugar 2%
IDY .375%
Olive oil 2%
Water 60%  75*F

If using the same day:
Increase yeast by 50%
Decrease sugar by 50%
Increase water by 2 percentage points and water temp by 15*F

Add water, salt, and sugar to mixing bowl. Add flour then IDY on top of flour.

Mix on low speed 2 min with a spiral dough hook. While mixing add oil and continue to mix on low 2 more min.

Increase speed and knead 8 min.

Turn out and form balls (1 oz per inch diameter Pizza: e.g. 14 oz for 14” pizza)

Cover for 1 to 1.5 hrs. (Same day) otherwise, 2 day cold ferment. Warm for an hour on the bench prior to opening.

Awesome. My next question was going to be for the recepe. Thanks!

I dabble as well…

Beautiful pie and oven!

This is Tom Lehman’s (The Dough Doctor) recipe.

+1

I need a video on the dough forming.  I’m God-awful at this.  And it can’t involve throwing dough into the air or spinning it in the air on my knuckles. 
I’ve made “ok” wood fired pizza, but nothing I’m proud of.

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”

This one ain’t bad:

The pizza restaurant that leases from Yellowhammer makes an pretty good dough. Their flour is ground super fine, way finer than bread flour and they don’t use any oil to keep the dough from burning or getting too brown. I have a lot of thoughts about pizza that I probably shouldn’t share. Pizza can be more divisive than politics…

Lol, good job.

In my book, pizza should be thin crisp light crust, very little sauce, toppings are quality over quantity.

I was stationed in Italy three yrs and their pie is pretty darn close to the ones we’d get downtown.

That superfine flour is what Italians call type Doppio Zero, double zero or 00. It refers to the grind, not the protein content.  You can find it imported if you want real deal pizza flour.  Just make sure you are getting a high protein, bread flour version of the type 00; often the 00 you find in gourmet stores is a pastry flour with low protein.  If it’s just labeled 00 with no further specification, it may be pastry flour.

Exactly. Most pizza places and home cooks go too heavy on toppings and the pizza doesn’t cook fast enough. I cook down my sauce so it’s almost a paste and put about two tablespoons on. The thing that drives me nuts though is when they put raw veggies like onions on a pizza and the water soaks into the pizza as it cooks.
Also, want to ruin all that is good about a pizza?: put it in a box while hot and allow it to steam for twenty minutes before eating.
I think, weather permitting, I may have to fire up the clay oven next weekend.