Anything Pizza

Sorry it took me so long but here goes...

Need about 1 and 3/4 pound 00 flour (I used Caputo but you could use King Arthur if easier to find)

Mix .75 grams of active dry yeast with a 1/4 cup of warm water and whisk until completely dissolved and then set aside until foamy.

In a large mixing bowl take the flour and add in 1 and 3/4 cup of warm water and the yeast mixture. Mix by hand (or machine) until completely incorporated. Transfer to a generously floured surface. Dough will be sticky and feel really wet but that’s ok. Knead until smooth adding more flour as needed to keep from sticking.

Once pretty smooth place back into lightly oiled bowl and cover with plastic and leave at room temperature out for 8 hours or until doubled in size. Then transfer to refrigerator for another 8 hours or over night.

Remove dough from fridge, and remove from bowl onto a floured surface and portion into 5 equal dough balls. At this point I put the dough balls onto floured baking sheets and covered with plastic and left out at room temperature again to double in size and put back into the fridge for 8 hours or overnight.

At this point that was the last time the dough came out of the fridge. It was in for another 24 hours and only removed and left out at room temperature for 20 min and was stretched and formed as I fired each pizza.


The sauce was just a can of San Marzano crushed tomatoes that I tossed into the blender with 2 teaspoons of salt and that’s it. You could cook the sauce down or add basil and oregano and garlic and whatever else but I was keeping it as close to the traditional Neapolitan style as I could this time around.

The saucing of the pizza was done sparingly, I used fresh mozzarella and fresh grated parm with basil leaves to top along with spicy Italian sausage in some instances.

These came out really good and I didn’t miss the sauce having all the extras or being cooked beforehand as it really cooked down well when the pizza was being fired.

 

Made a #$&* ton for the fire house a few weeks ago. Gunna be doing more in a few days

 

Gotta love the new photos in the pizza thread...

 

Did another round.

 

Yall hiring?

 

My wife got me a shark pizza cutter for Christmas. The thing works well!

 

Anyone use the pizza dough from Trader Joes?

 

Lol just picked up 3 people so not for a while. Gotta make this much when you have 16 firefighters to feed

 

The frozen/prebaked or the dough in the bag ready to use?

 

Dough in bag

 

Bacon grease!!!!! Yes!!!!! My mom use to make her eggs with bacon grease. Best flavor ever!!!!

 

I’ve used it a few times, not bad at all. Let it come up in temp before working it... pretty tough before that

 

Four great dough recipes linked at the top of this article. If you can plan a day ahead, it’s really easy to make great dough. The Sicilian only takes a couple hours if you have even less time.

http://www.seriouseats.com/2014/04/essential-tips-for-better-pizza-how-to-make-pizza-at-home.html

 

Calzones for late lunch...close enough to pizza

 

Where are the pics?

 

on my phone I have to get to better cell service to send them.

 

Pics not that great but they tasted good, they put up a good fight but lost This was the soft but crusty pizza dough bread recipe a while back. It works pretty good in a convection oven. Although I think I should have put the butter on after they came out of the oven.

 

I have that exact same stove. That thing is boss!

 

only thing is the temp doesnt match the actual temp, its off about 25 degrees in bake mode but works great in convection. but other than that works great.

 

That makes me want to check mine!