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Anything Pizza

Discussion in 'Food Talk' started by la0d0g, Apr 29, 2017.

  1. Jan 4, 2020 at 8:06 AM
    #1361
    la0d0g

    la0d0g [OP] Its 4 o’clock somewhere

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    French bread pizza last night. This was the wifes. I made mine on garlic bread because I'm a piggy :anonymous:

    20200103_192401.jpg
     
  2. Jan 5, 2020 at 8:37 PM
    #1362
    wilcam47

    wilcam47 Keep on keeping on!

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    Whats the secret to crispy crust and soft interior? I made diominoes knockoff recipe but it wasnt crispy outside.
     
  3. Jan 5, 2020 at 8:45 PM
    #1363
    Kanyon71

    Kanyon71 Well-Known Member

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    I don’t eat Dominos barely ever but some of them use oil in the bottom of a pan to almost fry the bottom of the crust.

    Others use high heat and a stone to crisp it up.
     
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  4. Jan 5, 2020 at 8:46 PM
    #1364
    wilcam47

    wilcam47 Keep on keeping on!

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    Yeah even the top has a crisp crust also
     
  5. Jan 5, 2020 at 8:55 PM
    #1365
    Thatbassguy

    Thatbassguy Sweet or sour?

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    I saw a cooking show recently where they discussed this. It had to do with moisture content. The moisture expands as it evaporates and makes the crust puff up.

    Maybe your dough was too moist?

    Or, maybe brush the crust with olive oil or melted butter before baking.:notsure:

    It works for garlic bread.
     
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  6. Jan 5, 2020 at 9:07 PM
    #1366
    wilcam47

    wilcam47 Keep on keeping on!

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    Dunno still learning;)

    https://lingeralittle.com/pizza-dough-by-hand/
     
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  7. Jan 5, 2020 at 9:10 PM
    #1367
    Thatbassguy

    Thatbassguy Sweet or sour?

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    wilcam47[QUOTED] likes this.
  8. Jan 5, 2020 at 9:16 PM
    #1368
    wilcam47

    wilcam47 Keep on keeping on!

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    I love pizza
     
    NV.ENGINERD and truchador like this.
  9. Jan 5, 2020 at 9:51 PM
    #1369
    CrustyTaco

    CrustyTaco Well-Known Member

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    In the oven I've had the best luck getting crispy pizzas using a pizza screen and high heat (525F). I feel like the open mesh helps the crust lose moisture and cook more quickly and thoroughly. Convection also helps if your oven has that setting.

    91WjKZgiojL._AC_SL1500_.jpg
     
  10. Jan 5, 2020 at 9:56 PM
    #1370
    wilcam47

    wilcam47 Keep on keeping on!

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    What kind of flour you using?
     
  11. Jan 5, 2020 at 10:07 PM
    #1371
    CrustyTaco

    CrustyTaco Well-Known Member

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    Great River All Purpose from Costco. Bread flour will work fine too. I don't think your issue is too much moisture in the dough, your recipe has a 41.6% hydration rate, my normal recipe is 58%. Here's a pepperoni pizza I made last week that came out nicely.

    IMG3858490248923065445.jpg
     
  12. Jan 5, 2020 at 10:35 PM
    #1372
    wilcam47

    wilcam47 Keep on keeping on!

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    What recipe do you use? That looks great!
     
  13. Jan 5, 2020 at 10:49 PM
    #1373
    CrustyTaco

    CrustyTaco Well-Known Member

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    This is the recipe I normally use. Did a bunch of searching on the Forno Bravo forums to get a feel for the ingredient ranges

    500g flour
    290ml water
    5g dry yeast
    13g salt
    2tbl olive oil
    1 tsp honey (or sugar)
    5g Diastatic Malt Powder (optional, but recommended)
    1.5g garlic powder (optional)

    Add honey, olive oil and yeast to water, then incorporate the dry ingredients. Knead by hand or with a stand mixer for 4-5 minutes or until the dough passes the windowpane test. Recipe makes three 270-280g dough balls. Cold ferment them for at least 2 days, sweet spot is 3-5 days.

    This article improved my pizza making more than anything:

    https://slice.seriouseats.com/2010/09/the-pizza-lab-how-long-should-i-let-my-dough-cold-ferment.html
     
    Last edited: Jan 6, 2020
  14. Jan 6, 2020 at 11:50 AM
    #1374
    wilcam47

    wilcam47 Keep on keeping on!

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    sounds like a good recipe thanks! I have to find some of the malt powder.

    *edit-- ordered
     
    Last edited: Jan 6, 2020
  15. Jan 8, 2020 at 8:57 PM
    #1375
    wilcam47

    wilcam47 Keep on keeping on!

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    You sure these are right measurements? I followed them and the water was lacking.
     
  16. Jan 9, 2020 at 7:29 AM
    #1376
    CrustyTaco

    CrustyTaco Well-Known Member

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    Yea, I just double checked it. 500 grams of flour and 290 milliliters of water. 58% hydration. Should be equal to about 1 1/4 cups of water, but I use one of these to measure the water:

    cylinder.jpg


    The flour should be weighed ideally, but it usually ends up being around 3 rounded cups worth. I make exclusively thin crust pizzas, if you're wanting a thicker crust you might consider bumping the hydration up to 65-70%. Could also just be the differences in flour being used.

    https://pizzaotherbread.wordpress.com/2016/02/28/pizza-dough-hydration-trial/
     
    wilcam47[QUOTED] likes this.
  17. Jan 9, 2020 at 3:31 PM
    #1377
    wilcam47

    wilcam47 Keep on keeping on!

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    I think my scale was off...:annoyed::goingcrazy::goingcrazy:
     
    Last edited: Jan 9, 2020
  18. Jan 10, 2020 at 6:57 PM
    #1378
    truchador

    truchador Well-Known Member

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    Thing was cranking CE7F6EFE-077F-42F1-BF00-E2B3D0ED194C.jpg
    Took like 2 min each lol
    4B841753-DCB6-4574-A12B-FF2D1C461B21.jpg

    I don’t think I posted the finished peel on this thread yet:
    DB874863-067A-4A24-9CA9-CDCA478E8E57.jpg
     
  19. Jan 10, 2020 at 7:15 PM
    #1379
    wilcam47

    wilcam47 Keep on keeping on!

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    Well that other batch ratios were off but it tastes good considering i messed it up! So started again, but i figured out what happened last time was, the scale was sitting on something soft so it made it have inaccurate readings! The second batch should be good monday
     
    Last edited: Jan 10, 2020
    CrustyTaco[QUOTED] likes this.
  20. Jan 10, 2020 at 10:19 PM
    #1380
    nobescare

    nobescare Well-Known Member

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    Nice. Pizzas look like they turned out (blazing heat helps) and that is one nice peel.
     
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