Anything Pizza

I’m here for pizza

 

The EVOO makes the dough feel wetter and has some benefits, but since only water can actually hydrate the gluten, your dough is still 58% hydration. 58% is a perfectly normal level, but since you asked about stretching, I do recommend increasing the hydration. If you wish, you can raise your hydration a percent or 2 with each succeeding batch in order to slowly increase your ability to handle wetter dough. Sounds like you are right on track. The pizzas I posted are 72%, but I don't recommend that level.

 

Bottle of wine and homemade Detroit style pizza, and a pupperoni pizza for the dog
Happy new years everyone

 

https://miyokos.com/products/pourable-plant-milk-mozzarella

You can definitely notice it's not quite right, but it's pretty good! I dump cheese on, my wife is a vegan

Actually that's a lie, I do light on the cheese, I'm not a thick cheese kinda guy myself. Cheese is good when it's called for, I'm not one for gratuitous or excessive cheese, just for the sake of being cheesy.

 

https://www.inromecooking.com/blog/recipes/guide-to-pizza-types/

 

I did it like this last night - put the pepperoni on for the last 5 minutes or so of baking. The results were very good. Thanks for the tip.

 

Pi day

 

I got in on the action as well.

 

That looks like my favorite type of pizza

 

Thank you for the Pi day contributions! Ordering from my fav local spot now due to this.

 

Made cast iron deep dish tonight. Par cooked the crust for 6 minutes before putting the toppings on.

 

@la0d0g WOW that looks great !!! is it possible to get the recipe for making your pizza ? What are those 2 sticks for ? Thank you.

 

Thank you! The sticks are so I know what side the jalepenos are on so I don't serve them to my kids

Dough:
2 cups flour
1 tbsp sugar, salt, basil, garlic powder
1 package instant yeast
Pulse that in a food processor until mixed.
While it's going, pour in a couple tablespoons of olive oil and then 3/4 cup of warm/hot water. Let the food processor go until it balls up. Take it out and kneed it into a ball, put it into an oil coated bowl with a towel over it and then put it into an oven with the light on for at least two hours.

Then I roll the dough out and put it into a butter coated cast iron and into 375° oven for six minutes. Then load it up with goodies and back into the oven until done. This one took about 15 minutes. I check them every couple minutes to make sure the crust isn't over cooking.

I let them rest on a wire rack so the steam doesn't soften the crust too much.

 

@la0d0g - Jalapeño sticks good thinking, thnx, the recipe looks real good, anxious to try it, thank you for the detailed steps. Looks delicious When you say you let them rest on an oven rack, is the pizza still in the pan when you are doing this ? or do you take the pizza out of the pan and put it on the rack. Thank you for your time/help.

 

What are those random sized dark chunks?

 

I take it out of the pan. Hope you enjoy it when you try it!

 

Had some leftover rib steak.

 

Locally, we always enjoy restaurant pizza at Fillipies in Scripps Ranch. Been going there for 38 years. Nice old school atmosphere, bar area with dinner seating has plenty of big screen TV's. Drinks
are generous. Great service. Separate seating area if you don't want to sit in the bar area. Prime Rib there is also great!

 

I can only dream of finding a place like that.