Pizza Attempt #1

"Exage03040 @ opposite-lock.com" (exage03040) 10/11/2020 at 21:47 • Filed to: foodlopnik

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So normally I just buy frozen garbage because it’s my no prep easy reheat when I don’t want (or have much time) to cook . Today I decided to give it a whirl from scratch, hence the not so round shape.

Rating 6/10 . The pizza yeast I’ll probably forgo next time for regular instant yeast with the bread flour. I let it activate in warm water and also the dough rest for 30min after but still didn’t rise to my liking. Even though I went thin crust it was still a little bit on the doughy side so I’m going to have to adjust thickness, time, and temperature. Perhaps slightly less sauce and more cheese too. It’s also my birthday, but my dad is at work so I will see my family tomorrow. :)

How’s everyone meal going?

This is what we'll show whenever you publish anything on Kinja: > Exage03040 @ opposite-lock.com 10/11/2020 at 21:53

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Happy B irthday!

PyroHoltz f@h Oppo 261120 > Exage03040 @ opposite-lock.com 10/11/2020 at 21:55

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Homemade pizza is bomb, nicely done !

I recommend investing in a pizza stone, your results on ‘done-ness’ will likely improve immensely and a pizza-peel is nice to have too.

https://www.amazon.com/dp/B00F3BH9Y6

Exage03040 @ opposite-lock.com > This is what we'll show whenever you publish anything on Kinja: 10/11/2020 at 21:57

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Thank you! :)

pip bip - choose Corrour > Exage03040 @ opposite-lock.com 10/11/2020 at 21:58

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Happy birthday 

But seriously  why no pineapple on it?

Exage03040 @ opposite-lock.com > PyroHoltz f@h Oppo 261120 10/11/2020 at 22:00

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Reminds me how much I want a BBQ but not allowed by lease agreement :( .

Some day I’ll escape!

Dead_Elvis, Inc. > pip bip - choose Corrour 10/11/2020 at 22:02

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Because he probably has fully functioning tastebuds!

(Pineapple has its place, but that place isn’t anywhere near pizza.)

ClassicDatsunDebate > Exage03040 @ opposite-lock.com 10/11/2020 at 22:02

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Way to boldly go! You’ll get it refined. Even though I’d call myself an above average cook, I still stick to store bought crusts when I do homemade zaa. It’s just a  simple risk/reward equation for me.

Happy birthday!

Tim (Fractal Footwork) > Exage03040 @ opposite-lock.com 10/11/2020 at 22:07

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Looks good!

The only good frozen pizza I can find is L otzza M otzza. The key for me is a healthy amount of bold-cut cheese; most frozen pizzas skimp on it or don’t have th e quality.

Also, think about investing in a pizza stone. I’ll never cook pizza in the  oven on anything else.

Exage03040 @ opposite-lock.com > ClassicDatsunDebate 10/11/2020 at 22:10

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Absolutely. I want to get a bit better with breads and such so I’m giving a few things the old college try . Thank you! :)

PyroHoltz f@h Oppo 261120 > Exage03040 @ opposite-lock.com 10/11/2020 at 22:10

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Hang  tight, your time will come.

Exage03040 @ opposite-lock.com > pip bip - choose Corrour 10/11/2020 at 22:12

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Cheers mate,

UH OH the great pineapple debate begins ! Just felt like going with the classic pepperoni.

Exage03040 @ opposite-lock.com > Tim (Fractal Footwork) 10/11/2020 at 22:19

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Ah you’re No.2 on the recommendation for a stone. I’ll have to invest.

I’d always just go t cheap delissio/digiorno, sort of a middle of the road deal and usually on sale.

pip bip - choose Corrour > Dead_Elvis, Inc. 10/11/2020 at 22:22

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Pineapple on pizza  is great 

The Snowman > Exage03040 @ opposite-lock.com 10/11/2020 at 22:23

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Try getting the oven as hot as it goes and preheat the pan as well. That makes a huge difference on homemade crust for me. Less is more on the sauce and cheese as well.

Shane Moore > Tim (Fractal Footwork) 10/11/2020 at 22:29

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Screamin’ Sicilian has some options of bold cheeses. I really like their selection of ingredients. 

AestheticsInMotion > Exage03040 @ opposite-lock.com 10/11/2020 at 22:34

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Get the cheap frozen pizzas, shred your own fresh mozzarella over the top. Game changer. 

SilentButNotReallyDeadly...killed by G/O Media > Exage03040 @ opposite-lock.com 10/11/2020 at 22:45

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Nice job...we make our own pizza down here too. Tend not to use a stone because...well, just because. We use a tray like this...

And a slug of good olive oil in the dough with the water works wonders...

sony1492 > Exage03040 @ opposite-lock.com 10/11/2020 at 22:46

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Merry Birthmis

Exage03040 @ opposite-lock.com > SilentButNotReallyDeadly...killed by G/O Media 10/11/2020 at 22:55

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Right on, better than what I have. Although my crust bottom was acceptable this time. I had a good 2 tbsp of olive oil in there :) .

Found the dough a little sticky so I’ll have to do various tweaks to make it work better, it was edible and that’s the main part I suppose...

Chariotoflove > Exage03040 @ opposite-lock.com 10/11/2020 at 22:56

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Happy birthday!

Yes, regular instant yeast is fine and no need to bloom. It sounds like you just needed to give a longer ride. I use my bread machine. It has a setting that makes it basically a nice incubator for the hour or so it needs.

Use corn meal to keep it from sticking to the sheet. I used to use a stone. The problem is, it takes a long time for the temp to equilibrate and forever to cool down after. 

Exage03040 @ opposite-lock.com > sony1492 10/11/2020 at 22:58

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Merci, Danke, G racias, Arigato, T hank Y ou !

Svend > pip bip - choose Corrour 10/11/2020 at 23:04

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Here here.

I always go extra ham, extra pineapple and extra cheese.

SilentButNotReallyDeadly...killed by G/O Media > Exage03040 @ opposite-lock.com 10/11/2020 at 23:05

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Slightly sticky is okay...but it’ll always result in a soft and thickish base. Better to go for a stiffish but smooth to the touch dough that kind of fractures under your hand as you knead it before letting it rise if you want a thin & crispy crust.

Dead_Elvis, Inc. > pip bip - choose Corrour 10/11/2020 at 23:12

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Hard disagree. 

66P1800inpieces > Exage03040 @ opposite-lock.com 10/11/2020 at 23:20

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If you have a scale you can use bakers percentage to hit the dough consistency you are looking for each time. Its easy percentages based on the amount of flour. I like about 62% hydration which works well for NY style pizza or even a deep dish if you put it into a cast iron pan instead of on a sheet. That means if you had 100 grams flour, you would add 62% water or 62 grams water, then the norm is 1% yeast, 1 gram, and 1.5-2% salt.

Make your dough knead it a couple minutes, let it sit on the counter for about 45 mins, then knock it down form it into a ball. Pop into a lightly oiled container at least double the size and let it rise in the fridge overnight. Next day take it out about 30 mins before you want to use it while the stove is preheating. Dust with flour and make pizza.

Bread flour is great for most pizzas, although I have splurged and bought high gluten flour which is like 14% gluten and it makes a good chewy NY slice. Bread flour with a little added gluten is about the same. Plain AP flour works too but generally used in higher hydration Neapolitan.

The Fresh-ish mozzarella (like fresh but packaged to be shelf stable for a couple weeks). I find it lends itself to not separating as much. Instead of cutting it I rip it like a mozzarella stick into pieces.  

Pizza stones are good but I have switched to a steel which produces better leoparding for me. That is the pattern on the bottom of the pizza and you kind want some spotting. I have a stone too and it works well. In the summer when it is too hot to make pizza in the house I use the stone and steel on my grill. Works very well.

https://www.ebay.com/itm/222773264814

pip bip - choose Corrour > Svend 10/12/2020 at 00:17

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Yum

Exage03040 @ opposite-lock.com > 66P1800inpieces 10/12/2020 at 00:22

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P rofessional level advice. I’ll take it to heart and try my best!

Eric @ opposite-lock.com > Exage03040 @ opposite-lock.com 10/12/2020 at 01:38

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Hold up. You cooked it on a pan?

I’ll use aluminum foil at most, but regardless I do it on a pizza stone. Preheat to whatever your oven goes up to with the stone inside (better yet, convect to max temp) , slide that pizza in with a pizza peel, rotate half way through, and you’re done.

Haven’t took pictures of them in years, but here’s an example...

Exage03040 @ opposite-lock.com > Chariotoflove 10/12/2020 at 01:47

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Thank you!

Yes. I got seemingly chef advice from 66 P1800 and a bunch of great tips from everyone so I’m going to do some sizable tweaks for next time that I hope will bring it up to snuff .

Exage03040 @ opposite-lock.com > Eric @ opposite-lock.com 10/12/2020 at 02:00

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Ooooo, that looks good!

Yes. It’s what I use to fire in the frozen garbage instead of sitting on the rack ... So just making do with what I have at the moment.

It’s kind of neat because I’ve read 3 different cookware from various people . Stones , pan (with larger holes than mine), and 3/8" steel plate.

pip bip - choose Corrour > Dead_Elvis, Inc. 10/12/2020 at 08:59

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boooooooooooooo

Eric @ opposite-lock.com > Exage03040 @ opposite-lock.com 10/12/2020 at 12:30

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I suspect the stones and thick steel plates work similarly. You just need something with sufficient mass under the pizza to ensure it cooks through in the middle .