It's Pizza Time!

STU said:
Oh my that all looks delicious! what kinds of dough flour and yeast are you all using?
Sometimes the Red Star yeast is dud for me, the Fleischmann's usually comes through.
I like to use the Organic Giusto's 00 flour for like deep dish and the Caputo brand for NY thin crust or I mix the two for a reg. pizza.
I'm always curious what other people use for dough.

These all look great!
Click to expand...
I experiment. Use AP flour. Bread Flour. Sometimes add a little wheat flour. Recently started using the 00 flour for some pizza dough and also for making pasta.

This most recent pizza, the leavening was all sourdough starter. Did not use yeast. Made the dough Tuesday and let it cold proof in the walk-in fridge…. AKA attached garage. This time of year it’ll drop into the 30s in there. But I’ve also used sourdough discard and yeast to do the dough. I’ve also made beer dough pizza. Google for a recipe….. but the short story on using beer is…. If recipe calls for 3/4 cup water, forget the water and use 3/4 cup beer.

Also made potato dough for pizza. Gives a really unique texture to the crust. And again. I’m sure that can also be googled for a recipe. Recipe I use came out of a cook book.

And. If it’s a last minute I really want a pizza tonight. I will used the instant pizza yeast. It’s been described as instant yeast on steroids. Otherwise. I like to make the dough no later than Wednesday and let it proof in the fridge till Friday.
 
STU said:
Awesome!, I will have to try a sourdough, the tomato dough sounds yummy, I wonder what a few shreds of sun dried in the mix would do? I'm liking the 00 flour, I accidentally left dough in the fridge for 3 days and by the forth it grew so much it popped the lid off the container, opened the fridge and I got spooked for a second, I though the blob took over my fridge -)
your walk in fridge / garage I like that.... good stuff
Click to expand...
That was potato…. Not tomato. Although, no reason not to try and add some sun dried. I think I’ve seen people do that with bread so why not pizza. That’s the fun. Mostly…. No wrong answer.

What you do with the potato is boil one. Then rice (mash) it and add it to the liquid part of the recipe.

I’ve read and would concur. The longer proof adds some yeasty flavor and frankly…. It’s easier to work. Less springy.
 
This last batch I used King Arthur bread flour. I use Red Star instant yeast out of the jar. If I'm using water it is extremely filtered well water. City water chemicals don't get along well with yeast. I add all sorts of dry seasonings to the dough.
 
Cadorman
This last batch I used King Arthur bread flour. I use Red Star instant yeast out of the jar. If I'm using water it is extremely filtered well water. City water chemicals don't get along well with yeast. I add all sorts of dry seasonings to the dough.


We’ve been using KA flour for everything for awhile now. Lately I’ve also been using Caputo 00 flour for pasta dough and for some pizza doughs. Depends on my mood.

We too are on well water. We also have a reverse osmosis unit at out kitchen sink. Seems to play nice with yeast, whether out of the jar or the packet.

I usually add some basil to the flour. Lately been adding a pinch of garlic and onion powder for flavoring.
 
iblive said:
Pizza Friday @ The Chateau. Potato dough pizza crust. Sausage, mushrooms and pepperoni. Four cheese. Yummy.

The before and after shot.
View attachment 81131

View attachment 81132
Click to expand...
Oh man, your pizza pics are always gastronomic porn.:cheers:
Crunchy, gooey slices of pepperoni, sausage & mushroom infused, mouth watering goodness.

Great work, sir!
 
Hackmaster said:
Oh man, your pizza pics are always gastronomic porn.:cheers:
Crunchy, gooey slices of pepperoni, sausage & mushroom infused, mouth watering goodness.

Great work, sir!
Click to expand...
Thanks man. I’ve been making pizzas since somewhere in the 90s. I’ve never stopped experimenting. In the last year, been messing around with sourdough as well as 00 Italian flour. Also use the 00 to make pasta dough for fettuccine and spaghetti noodles. Fun stuff.
 
You must log in or register to reply here.
Back
Top