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Lets talk Homemade Pizza

Discussion in 'Social Life, Food & Drink, Travel' started by randallr, Jan 29, 2011.

  1. eternaldrake

    eternaldrake Well-Known Member

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    Heres a really good, albeit long, read about homemade pizza making: http://www.varasanos.com/PizzaRecipe.htm http://www.pizzamaking.com/forum/index.php good resource also

    I've been meaning to start making pizzas myself but I've got a few snags I've hit I need to sort out before I really make anything. Firstly, I can't find any sourdough starter anywhere locally, only one little store has it and its always out of stock so I might just get some online. Secondly, since I'm on campus and don't have the option of rigging the selfcleaning mode on their oven, I can't cook at ideal temps. To help deal with that I was gonna probably try to make a more NY style pizza but I also can't find any decent high protein flour locally (ideally Sir Lancelot King Arthur flour), so I'll probably have to go online for that too.

    On the other hand I do have a place within 10 minutes that has imported buffala mozzerella so once I get the dough and oven settings to where I need I should be able to make some pretty fucking nice pizzas, which is nice since in this podunk town theres nowhere to get a good one.
     
  2. randallr

    randallr Well-Known Member

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    Heres a really good, albeit long, read about homemade pizza making: http://www.varasanos.com/PizzaRecipe.htm http://www.pizzamaking.com/forum/index.php good resource also

    I've been meaning to start making pizzas myself but I've got a few snags I've hit I need to sort out before I really make anything. Firstly, I can't find any sourdough starter anywhere locally, only one little store has it and its always out of stock so I might just get some online. Secondly, since I'm on campus and don't have the option of rigging the selfcleaning mode on their oven, I can't cook at ideal temps. To help deal with that I was gonna probably try to make a more NY style pizza but I also can't find any decent high protein flour locally (ideally Sir Lancelot King Arthur flour), so I'll probably have to go online for that too.

    On the other hand I do have a place within 10 minutes that has imported buffala mozzerella so once I get the dough and oven settings to where I need I should be able to make some pretty fucking nice pizzas, which is nice since in this podunk town theres nowhere to get a good one.


    I've read that if you're making NY style pizza you don't need the authentic buffalo style mozza. All you need is mozza that you grate yourself from the grocery store. Have you seen Kenji's writeup on good eats? As far as I'm concerned....it is the best I've seen.
     
  3. Piobaire

    Piobaire Well-Known Member

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    Said it in the last homemade pizza threak: secret to the dough is to have it rise overnight in the fridge. It's how to get the really good gluten network thing going so you can stretch the dough into a "window pane." Crispy and thin yet chewy is the goal.

    After you knead your dough, get it in a nice ball, coat with olive oil, place in large bowl and then lay plastic wrap over top so it is in contact with the dough but has excess on the sides, so that as the dough rises, the plastic will maintain contact.
     
  4. pscolari

    pscolari Well-Known Member

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    Said it in the last homemade pizza threak: secret to the dough is to have it rise overnight in the fridge. It's how to get the really good gluten network thing going so you can stretch the dough into a "window pane." Crispy and thin yet chewy is the goal.

    After you knead your dough, get it in a nice ball, coat with olive oil, place in large bowl and then lay plastic wrap over top so it is in contact with the dough but has excess on the sides, so that as the dough rises, the plastic will maintain contact.


    Reinhart talks about this point in his book and describes in great detail the window pane test. I've found we have had greater success when we use our grill than when using our oven.
     
  5. Piobaire

    Piobaire Well-Known Member

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    Reinhart talks about this point in his book and describes in great detail the window pane test. I've found we have had greater success when we use our grill than when using our oven.

    I haven't made pizza in well over a year, due to my dietary changes, but I would put a pizza stone in the often at 500 and let it heat for 45-60 minutes. Pizza would only take about eight minutes.
     
  6. pscolari

    pscolari Well-Known Member

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    I haven't made pizza in well over a year, due to my dietary changes, but I would put a pizza stone in the often at 500 and let it heat for 45-60 minutes. Pizza would only take about eight minutes.

    I think beginners overlook this step for the most part. There is a big difference preheating your oven with the stone in to 500 and also preheating the stone. What you refer to is key in the process. When we cook on the grill we split between directly on the grill and using the stone. Since our apt is about 900 sq ft preheating our oven at 500 for 45 mins raises the temp significantly, especially in the summer. I feel I can get the Weber Genesis hotter than our Bosch gas range fwiw.
     
  7. foodguy

    foodguy Well-Known Member

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    I think beginners overlook this step for the most part. There is a big difference preheating your oven with the stone in to 500 and also preheating the stone. What you refer to is key in the process. When we cook on the grill we split between directly on the grill and using the stone. Since our apt is about 900 sq ft preheating our oven at 500 for 45 mins raises the temp significantly, especially in the summer. I feel I can get the Weber Genesis hotter than our Bosch gas range fwiw.

    not to derail, but i've been making a lot of focaccia lately. the recipe from carol field is terrific.
     
  8. StephenHero

    StephenHero Well-Known Member

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    Said it in the last homemade pizza threak: secret to the dough is to have it rise overnight in the fridge. It's how to get the really good gluten network thing going so you can stretch the dough into a "window pane." Crispy and thin yet chewy is the goal. After you knead your dough, get it in a nice ball, coat with olive oil, place in large bowl and then lay plastic wrap over top so it is in contact with the dough but has excess on the sides, so that as the dough rises, the plastic will maintain contact.
    What is the purpose of the cold temperature? My dough never makes it to the fridge. I just put it under a small lamp for 8-10 hours for it to rise. I'll usually do it in the morning and then make it for dinner.
     
  9. foodguy

    foodguy Well-Known Member

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    What is the purpose of the cold temperature? My dough never makes it to the fridge. I just put it under a small lamp for 8-10 hours for it to rise. I'll usually do it in the morning and then make it for dinner.

    a lot of the newer artisanal bakers are doing this (most of them) ... retarding fermentation. they claim (and tasting side-by-side, i agree) that it allows a longer period of enzymatic action that improves the flavor of the bread. that said, of the two focaccia's i wrote about, i prefer the non-fermented one (though it is less bread-like).
     
  10. Redwoood

    Redwoood Well-Known Member

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    not to derail, but i've been making a lot of focaccia lately. the recipe from carol field is terrific.

    Did I miss the actual recipe?
    The writeup is nice, but I can't seem to find that particular recipe anywhere.
     
  11. pscolari

    pscolari Well-Known Member

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    Did I miss the actual recipe?
    The writeup is nice, but I can't seem to find that particular recipe anywhere.


    There is a link to the recipe to the left of the text. "Focaccia Bread Recipe from Genoa."

    On a side note I have also bought a digital scale to measure everything out for breadmaking. It makes everything so much easier.
     
  12. edinatlanta

    edinatlanta Well-Known Member

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  13. Redwoood

    Redwoood Well-Known Member

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    There is a link to the recipe to the left of the text. "Focaccia Bread Recipe from Genoa."
    got it, thanks.

    Is it really that useful? I never use mine, but I guess I could give it a try. I've read that external factors like air humidity affect the moisture of the dough to such an extent that the flour to water ratio is more a rule of thumb than a constant.
     
  14. pscolari

    pscolari Well-Known Member

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    got it, thanks.



    Is it really that useful? I never use mine, but I guess I could give it a try. I've read that external factors like air humidity affect the moisture of the dough to such an extent that the flour to water ratio is more a rule of thumb than a constant.


    I am not sure if you can apply that rule if you are baking different breads or are an amateur like myself. Maybe if you are making pasta or pizza dough it might be easier to mix by feel. I am sure a professional baker knows how to adjust their percentages to account for humidity or elevation. In order to do so you still need to figure out how much flour you are using to account +/- for water.
     
  15. impolyt_one

    impolyt_one Well-Known Member

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    anyone can make a sourdough starter, all you need is your flour and some 100% pineapple juice, and a week or so.
     
  16. Piobaire

    Piobaire Well-Known Member

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    anyone can make a sourdough starter, all you need is your flour and some 100% pineapple juice, and a week or so.

    We've used grapes.
     
  17. pscolari

    pscolari Well-Known Member

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    To get this back on track here's a great link (taggged: recipes) for Serious Eats Slice wbesite. Great section on oven hacks for homemade pizza.

    http://slice.seriouseats.com/recipes/
     
  18. Mr Herbert

    Mr Herbert Well-Known Member

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    I haven't made pizza in well over a year, due to my dietary changes, but I would put a pizza stone in the often at 500 and let it heat for 45-60 minutes. Pizza would only take about eight minutes.

    this is how i do it, either in the oven or the webber

    do you eat no refined carbs whatsoever? i try and eat more 'paleo' during the week but would crack if i couldnt have pizza or a burger once a week...
     
  19. pscolari

    pscolari Well-Known Member

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    Just made the pizza dough recipe by Jim Lahey "no knead" tonight. We'll see how it comes out tomorrow.
     
  20. foodguy

    foodguy Well-Known Member

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    my test kitchen manager had some fun last year converting a home oven into a pizza oven using two pizza stones (one on top, one underneath) and a set of firebricks along the sides. preheat that sucker and it really turned the pizzas out.
     

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