Made my first pizza crusts following a method in Flour Water Salt Yeast, used the Autolyse method that had a 12 hour room temp fermentation. I let the dough sit all together for another 12 plus hours due to timing of starting etc.. I hit all the temps I think. Will try one or two of them this weekend in my Paella pan again, and freeze the rest that I have. I have a bunch of stuff showing up tomorrow in the mail that will get me started in the bread direction. May even make a same day Saturday bread to go with spare ribs this weekend. This process may excite me as much as low n slow cooking does. Pictures below in comment section
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Now I want pizza. Thanks. LOL. Always found that homemade dough is way better than most other places.
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HAHAHA, I have only made dough a few times, and this was definitely a different method, different amount of yeast, etc.. I am expecting to learn some lessons with this, (I think I already have.) But, yes, those ones I made before were really good, I am also really excited to start making my own tortilla's. I hear they are far better then store bought.
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On another site I frequent several members rave about "making" a Papa Murphy's pizza on they cooker of choice. Sigh.....but they're happy in their own little world.
Whichever recipe one follows, if the results yield a dough that has a beautiful smooth skin while resting, is stretchable to a nice thin pre-crust without having to resort to a rolling pin, and that yields a marvelous, let's call it nutty, flavor especially if your cooker can impart some lovely char spots below and around the edges with some nice crunch to the bite...……………..oh man!
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Papa Murphy's may just be what some think is great Za, More power to them. if it gets them cooking, and paying attention to the details. That is cool. certainly not my pizza. The pizza you describe sounds about what I like!
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Papa Murphy's is a good value if you need a quick meal. It is my favorite for take out - I like that it is fresh baked when I eat it, rather than dragging cooked pizza home in a box and eating it cold and soggy. That said, I like to experiment with home made as well, and appreciate the tips received here. I just read above about "poolish" which I never heard of and will now have to try!
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I know this is heresy on this site... but I make my crust by toasting a Mission Super Soft Flour tortilla in my toaster oven. I love super thin crispy crust and literally SUCK at baking. Kudos to you all you who tuff it out!
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Honestly, I think what I like about this site, possibly the most, is there seems to be no Heresy on this site (at least not from what I have seen. Do you, and be happy with it, That is the vibe I get here. and then there is the factor of, if someone does want some advice or tips, it is there when asked for, never sooner. Cheers
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That's basically Kenji's method for making bar pizza.
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This is one of my favorite crusts to make. Sometimes I substitute about 3/4 cup Semolina flour for that much Bread Flour. IMO that kicks it up a notch. It hardly fits my food processor so I stir it all together pretty well before going into the food processor. This also freezes pretty well. Good luck.
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
You will like the sour dough pizza crust, it is now the only way I make mine. I use the overnight dough with levain recipe from Flour Water Salt Yeast (page 222) and I let it age in the fridge for 2 days after dividing.
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Thank you 58limited I was guessing that there has to be a deeper flavor in the levain,
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Richard Chrz It makes a great focaccia too. I'm baking bread today and will start the overnight pizza dough tonight and make some pizza Tuesday evening and Wednesday on the kamado, and the rest of the dough will be used for focaccia. Do you have Tartine Bread by Chad Roberston? Great book on sourdoughs with a great photo tutorial.Last edited by 58limited; October 5, 2019, 07:29 AM.
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Originally posted by Richard Chrz View Postmy pizza crust has evolved a bit, not exactly where I want it yet, but, getting closer. I am hoping my next round will have a sourdough levain in it.
I've been baking a lot of bread from Flour Water Salt Yeast, and recently got his pizza book too. If you haven't checked it out, I'd recommend doing so! It's different from the bread book; for example he ditches the autolyse step, saying he was wrong in his first book and that skipping it makes the pizza dough better! FYI!
Wish me luck next week. I'm goin' in!Last edited by Raijer; October 5, 2019, 10:24 PM.
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I am going to get a pizza steel for my weber, from here on out this fall and winter I will cook them in the oven. This one was in the oven. FWSY is a good book. I do have elements of pizza as well. Keep at it, it is a forever learning process. Or atleast I hope.
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I too have both of those books. I recently made the "I want pizza but I slept in today" recipe. Also I love this sauce from serious eats.:
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