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Kenji lopez recipe
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Club Member
- Sep 2016
- 1341
- Spokane, WA
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Weber 22" (4 of them)
Weber Ranch
Weber 26"
SNS Kettle
PK Grill (40+ years old)
Weber Jumbo Joe
Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
Slow n' Sear XL (2)
Slow n' Sear
http://completecarnivore.com is my site
I made up a batch of dough yesterday using that flour for my Kettle Pizza. I think the flour does make a difference. Bread flour will get pretty close though.
I do need to try Kenji's recipe again. I have been using one that calls for kneading for 15 minutes. The ingredient ratios are very similar so it would be interesting to try his without kneading and see how it turns out.
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I bought a bag of Caputo 00 Americana Pizza Flour (Molino Caputo) awhile back. It produced the best d*mn pizza I've ever made. But at 4 times the cost of KAB, my taste buds and palate can slum it, while my wallet breathes a sigh of relief.
I've found that long cold ferments will make up for many, many long minutes of kneading
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Club Member
- Feb 2019
- 1527
- Salado, Tx
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Summerset TRL44 gas grill and side sear
Weber Performer
Weber 70th Anniversary kettle, Hot Rod Yellow
Camp Chef Somerset IV 4 burner propane stove
Camp Chef FTG600
OT QOMOTOP 23-inch Gas Griddle
Pit Boss Ultimate 4 burner griddle
Oklahoma Joe's HD orange Bronco
Oklahoma Joe's Bronco Pro
Oklahoma Joe's Judge
Oklahoma Joe's Rambler
Golden's Cast Iron Grill
Ooni Koda 16
Halo Versa 16
Everdure rotisserie grill
Titan Santa Maria grill
Coyote Pellet grill
Hasty Bake Roughneck smoker
LSG 48" Texas Edition offset
Kenji's recipe/method has become my favorite. You can play with the ferment times and see how it suits your tastes. The texture is wonderful, the stretch is very friendly for forming, and the taste is terrific. Handled in the chosen cooker properly the dough will take on that perfect char that has a nice "nutty" taste without tasting burnt (as long as you don't go too far unless you want to). It freezes well as long as you let it come to room temp for a few hours of thaw, which might even add just a bit more to the ferment.
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
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Blackstone 36†Pro Series
Sous vide machine
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Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
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Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
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Erik S.
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Club Member
- Apr 2016
- 18053
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
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Cookshack Smokette Elite
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Chefalarm
Dot
lots of probes.
Fireboard
BTW - I use Kenji's NY style pizza dough recipe. I make it in our food processor. It takes longer to clean up than to make the dough...
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I use his food processor method 95% of the time, esp for same day dough and generally use his ratios but change up the hydration slightly. I can't recall offhand what hydration he uses, but for a neapolitan crust using Caputo 00 flour, I vary between 63-65% hydration.
I love the caputo flour. Makes for a great pizza in my Ooni Koda and is pretty easy to work with too.
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Founding Member
- Jul 2014
- 3246
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
When I want New York style pizza I use JKL recipe. But I substitute the "00" flour. The only thing that I disagree with Kenji about is passing the windowpane test. I DON’T want my dough to pass the windowpane test. I want it to be relaxed and stretch easily. I find that a minimum of two days in the fridge is necessary for a good pizza crust.
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