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As always, our wiki has a few sauce recipes and recipes for dough.
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Best dough recipe for piezano?
I'm trying out a new NY style dough from some YouTuber. Charlie something or other. Seems to have decent cred, but the dough I made feels.. off. Low hydration, low yeast. I'm super new this this so I really don't know what I'm doing. I made it yesterday and planning on baking it tomorrow night, I just want to manage my expectations and have a back up dinner. Can someone have a look and see if I'll run into any problems, please? Rogers Bread Flour: 239g.
Vital Wheat Gluten: 4.6g.
Sifted Rye Flour: 27.1g.
Total "High-Gluten" Flour Mix: 270.7g.
Water (65%): 175.9g.
Salt (3%): 8.1g.
Sugar (1.5%): 4.1g.
Instant Yeast (0.5%): 1.4g.
Am I eating good?
Hi all, this community has been super helpful in my pizza journey. I experienced something a little unusual in my bake today and wondering if anyone had any knowledge or tips as to why my pizza came out like this.
KA BF / Petra Whole Wheat / Semolina 45/45/10 with about 8 grams of NDMP.
The undercarriage around the crust burned much greater than the center. On top of that, the dough was a bit undercooked and gooey. I’m preheating my baking steel on the middle rack for about 1 hour reaching a surface temp of 560° F. I noticed about 2 mins into the bake that the bottom was burning so moved it to the top rack to finish the bake. By this time, the bottom already received this burn and dough still came out a little undercooked, all while crust had a great browning.
Some additional details: hydration was around 67%, I used 150g of poolish, sugar, salt, EVOO and used a 48 hour cold ferment.
I like a nice crispy NY style crust and undercarriage, but this burn was consistent all around the crust and is a little too burnt for me. I have made pizzas with only bread flour and this was my first time incorporating additional flours and a poolish. Any help is greatly appreciated.
https://preview.redd.it/lfulug4aimcg1.jpeg?width=3024&format=pjpg&auto=webp&s=ef825cba8318b971c4d55a5c854b5dbd1a7b72cf
FWIW at 560F the burning problem is mainly related to dough formula.
Pls post the complete dough formula in baker's percentages. Do you always use NDMP? DMP is fairly standard for pizzamaking.
What is the best way to reportion large dough balls into mediums? This would be after a cold ferment. I am buying some dough from a local pizza parlor for a party but they charge the same price for large and medium doughs. I want to make medium pies but I figure I could save money buying larges and reportioning them.
You need a scale and a knife. Bench knife is nice, but not necessary.
I have those. Can I cut the large balls in half and reball them the same way I do before fermenting?
yes
Strange request coming up....I wish to start a deep dish pizzeria in Malta. For some reason deep dish round trays which are of a decent size are virtually impossible to come by. You can find small dishes with 2 inch sides, but when we move into 9+ inch territory, it seems impossible. Can anyone recommend someone or some company that can provide such trays/pans, ideally that will be willing to ship them?
I am stateside but i think if you join the pizzamaking.com forum and ask Essen1 about that, he probably knows. Be sociable and ask in his "Pizza in Germany" thread in the General Pizza Making subforum.
What about cake pans?
More room for homemade pies, I guess. Pizza chains are disrupted.
Until roughly age 30, I lived in NY state.....so pizza was a way of life.
I spent the next 20 years living in the southern US, so I gave up on pizza...except for a few rare occasions when we stumbled on a rare gem of a place. I don't make homemade pizza.
I'm back now in NY and eating pizza on the regular....but I've noticed something I've never come across before...a few shops use a godawful cheese....it's a light white color, doesn't melt completely and is nearly flavorless. The only thing it has in common with traditional mozzarella is a bit of mouthfeel/texture...but again, no flavor.
What is this junk? some kind of processed cheese cut with white flour?
I have been, as a hobby, keeping notes as I travel the state...and am careful to avoid a repeat visit to any of these shops.
I’m looking for a video, it contains a pizza recipe that the guy also uses to make fried dough/zeppole, he’s got greying hair I think, he uses San Marzano tomato’s he crushes by hand, and he starts cooking it on the stove before switching it to the oven and broiling it for a faux brick oven pizza effect. Please help, it’s one of my favorites and I lost the save file 😭
https://preview.redd.it/ipituey86ubg1.jpeg?width=3024&format=pjpg&auto=webp&s=694519e3904ba978cc42d920ef96d2121f79df2a
Does this look properly fermented? Slightly tweaked a dough recipe online and used 0.4% yeast and cold fermented it in the fridge for 60 hours or so. Wasn’t progressing much to the eye, so took it out and left it sitting out at room temperature for 6 hours or so and came out like this on the bottom. Does this look like it developed flavor? Is it looking right?
Any Canadians out there (specifically Ontario), have you figured out a Canadian alternative to US whole milk mozzarella? I feel like I've tried it all from costco to loblaws and more and can't seem to find a real substitute. Would love to hear what you've found!
i am stateside but there is a cheese subforum on the pizzamaking.com forum and some active canadian contributors so go look there
i’m looking to recreate my childhood. and figure out how to make a fresh tasting pizza sauce. i’m from ontario canada, but specifically from Malton mississauga and the pizza place was called Ricci’s pizza. it’s gone from there now and relocated to another city and still run by a he same family. it’s good pizza. but it’s not like when i was a kid in the early 90’s buying a slice at lunch time the best i can do right now is that they used whole pear tomatoes, cuz a different place has a similar tasting sauce and i found that they use pear tomatoes and i’m guessing salt pepper and oregano. i don’t think they put sugar or tomato paste in it. pls help me out
I've had good luck with Stoney Creek crushed tomatoes, which can be found at just about any grocery store - and theyre foodland Ontario if you care about that kind of thing. I like to think using an ingredient close to home is the most authentic thing you can do instead of trying to buy something 3/4 of the way around the world.
Other ones I've enjoyed are Stanislaus 7/11, Bianca di Napoli - but those are all 3 times the price for us home cooks if we're not buygin in large quantity.
ok thanks. there a foodland in my small town. i’ll take a look next time i go
It's very uncommon for pizzerias to make sauce from fresh tomatoes because they are only available seasonally, and because ripe tomatoes don't travel well, which is why it is often said that you cannot *buy a ripe tomato. Though you probably can at farmer's markets, if real farmers are selling them. Or maybe you know a guy?
Can't trust that just because someone looks like a farmer they are one -- when i was a kid, through my early 20s, in the mid to late summer there was always a stand set up by the side of the road a block or so away, in an undeveloped area that was heavily wooded, where a family sold whole ears of sweet corn by the grocery bag out of the back of a very old truck.
It was good corn we bought it a lot. When i was 18 i worked at a pizza hut about a mile further down the road, and the store manager decided it would be great to have corn on the cob for everyone at the annual summer store bbq, so he went to that stand and bought all they had, and asked when they would have some more.
And the guy running the stand admitted that they buy it from the same produce distributor that the store got vegetable deliveries from every morning.
ANYWAY.
Canned tomatoes are often better because the canneries are *near the farms, so they are able to use tomatoes that are actually ripe.
Crushed tomato products like Mutti Polpa are often made from the maters that are too ripe to use for the whole peeled canned tomatoes. Mutti Polpa tastes very fresh to me.
thanks for that info. maybe i should have made it more clear. i’m looking for a fresh tasting not from fresh ripe tomatoes i know that’s hard to do. canned whole peeled tomatoes will do just fine
Wouldn't hurt to call and ask. BTW what is the new location?
it’s not new anymore. but woodbridge ontario. the pizza is good , but not like when i was a kid. i tried to email them. but they won’t give up the family secrets
Occasionally, ingredients such as canned tomatoes and flour can be seen in online videos. Of course they may not be using the same tomatoes as before...
Good luck!
https://preview.redd.it/9isdrjt17jbg1.jpeg?width=4284&format=pjpg&auto=webp&s=26c1a359f5c78a66e71d7ddba1327d573726dcdd
Hand tossed BBQ Hawaiian #chefnickostyle #pizza
enjoy your special cake day! 🎂🤖