Pizza recipe for making the besto pizza??

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Different kind of pizza, but still damn fine is Detroit style. I make it with normal mozz (can't get brick cheese here), and sauce the whole top, not just a stripe.
https://joythebaker.com/2017/09/zingermans-detroit-style-pizza/

Highly recommend. Even better re-heated, so much so that I usually make one early in the day we want to eat it, let it cool, and reheat in a hot pan in the oven, gloriously crispy crust.

colette, Tuesday, 19 May 2020 13:48 (four years ago) link

Oh I've got nothing then, except that for delicate dough we've just been using parchment paper to transfer it from the counter/peel to the oven (on a pizza stone or pan). And back (leaving it on the parchment paper while cooking).

change display name (Jordan), Tuesday, 19 May 2020 14:20 (four years ago) link

Maybe this would be helpful, or at least mildly entertaining :)

https://www.youtube.com/watch?v=Yan892RXh5A

change display name (Jordan), Tuesday, 19 May 2020 14:27 (four years ago) link

You definitely don't want a -breadlike- crust - maybe instant yeast is the problem

| (Latham Green), Wednesday, 20 May 2020 16:43 (four years ago) link

one month passes...

Update: I've been having much more success on sourdough pizza crust just doing what Tartine recommends, which is the Country White recipe and then baking a half hour after the divide and first shaping. I am getting a decent texture and rise and not having my previous problems transferring the dough to the oven. I may have to get an Ooni as I think the crust would have more explosive rise and blistering with higher heat than my oven can get.

Tōne Locatelli Romano (PBKR), Saturday, 4 July 2020 12:51 (four years ago) link

This reminds me that I should feed the sourdough starter today, and get a dough started for tomorrow.

I have not yet ventured into pizzacrustland, as I'm reasonably happy with just using dough from the local pizza joint.

Anyone have feedback on 00 flour vs AP for sourdough pizza crust?

mom tossed in kimchee (quincie), Saturday, 4 July 2020 13:26 (four years ago) link

This isn't sourdough, but I kind of prefer it to the sourdough recipes I've been trying - it's even better than the Tartine book recipe, in my opinion. Needs to be begun about three days before you want to eat pizza, but needs minimal actual work. It's wonderful...

https://www.kamadoguru.com/topic/34061-ken-forkish-48-72-hour-biga-pizza-dough/

Also, Forkish;s book, The Elements Of Pizza, is a masterpiece.

Pinche Cumbion Bien Loco (stevie), Saturday, 4 July 2020 13:56 (four years ago) link

We don't have AP flour in the UK, but if you can't get 00 I'd always recommend bread {high protein) flour instead

Pinche Cumbion Bien Loco (stevie), Saturday, 4 July 2020 14:03 (four years ago) link

Yeah I can get 00 flour no prob, but I don't have much experience working with it. Soooooooo soft.

mom tossed in kimchee (quincie), Saturday, 4 July 2020 15:17 (four years ago) link

I used the Ken Forkish Salt Four Water Yeast to get started with sourdough

Do u see what I did there

mom tossed in kimchee (quincie), Saturday, 4 July 2020 15:18 (four years ago) link

isn’t AP the same as “plain” flour?

Li'l Brexit (Tracer Hand), Saturday, 4 July 2020 16:02 (four years ago) link

I think so...

Irritable Baal (WmC), Saturday, 4 July 2020 16:04 (four years ago) link

Yeah in US terms. Is 00 the same as "hard" flour?

mom tossed in kimchee (quincie), Saturday, 4 July 2020 16:21 (four years ago) link

Didn't someone post a flour translator somewhere

mom tossed in kimchee (quincie), Saturday, 4 July 2020 16:21 (four years ago) link

00 means it’s extremely finely ground iirc and is usually mid-range in terms of protein i.e. 11% or so.

Li'l Brexit (Tracer Hand), Saturday, 4 July 2020 17:56 (four years ago) link

Yeah, afiak, 00 is the "size" of the particles left behind, meaning more of the bran is sifted out.

The flour from Barton Springs Mill in TX is very nice and you can get most of their flours in berries, whole wheat, and 00 versions. It's a bit pricey though.

Tōne Locatelli Romano (PBKR), Monday, 6 July 2020 01:47 (four years ago) link

two weeks pass...

Like cake flour??

| (Latham Green), Wednesday, 22 July 2020 16:22 (four years ago) link


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