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North Spore Shop: Cultivation Supplies

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Re: Making a homemade pizza [Re: Amoeboid]
    #16637407 -

yeah, it's enough work, to make a good dough, that's for sure.
Amoeboid said:
but I can learn


:gameover:


gopher it, man!1 you can do eet!

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Re: Making a homemade pizza [Re: abltsandwich]
    #16637414 -

You can get dough in the grocery store by the other pizza ingredients, when I make homemade pizzas it's a green "bag" that I dunno prob just says pizza dough on it lol.  I think I mix it with water then heat it up then roll it out, then add the rest.

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Re: Making a homemade pizza [Re: abltsandwich]
    #16637681 -

abltsandwich said:
I wasn't trying to call you out or anything.
I was just curious what dough formula you were using and how it turned out and stuff.
I've been wanting to make some pizza from scratch recently but it's an undertaking to be sure.


Its not an undertaking I assure you. The total time it takes to make a crust, besides rising time, is like half an hour. Dough is really easy, people make out to be so difficult but it isn't


--------------------


A cautious young fellow named Lodge / Had seat belts installed in his Dodge. / When his date was strapped in / He committed a sin / Without even leaving the garage. That's clever, isn't it?-A boy and his dog

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Re: Making a homemade pizza [Re: bloodsheen]
    #16637693 -

yeah, it's easy. it's just a little bit of practice, that's needed.

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Re: Making a homemade pizza [Re: Amoeboid] * 2
    #16637774 -

Oh snap! Jalapenos AND Serranos? Better throw a couple of rolls of toilet paper in the freezer for the morning, OP

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Re: Making a homemade pizza [Re: akira_akuma]
    #16637824 -

I used to work at a pizza place. We made all our own dough, and prepped all of our ingredients fresh (we even sliced our own pepperoni on a meat slicer).

To make some good ass dough, follow this recipe:

(Makes enough dough for three or 4 pizzas, you can't really mess with the recipe and just make less, or else it doesn't come out as good)

7.5 cups all purpose flour
3 table spoons brown sugar
3 tea spoons salt
1/4 cup olive oil
1.5 table spoons of dry yeast

Mix it up by hand. Before mixing, spread olive oil all over your hands, and then dip them in flour. Make it easier to knead the dough. Mix until it's a nice consistency.

Now this is the important part: take the dough ball and put it in a new dish, put a paper towel over it and let it sit in your fridge over night. You want it to sit over night so that the yeast can eat at it. Don't make a pizza with dough you just mixed, not as good.

When you let it sit over night, you'll notice that it's more malleable and easier to lay over a pan. A wire pan, or a pan with holes in the bottom is best to cook with.

Pizza sauce:

8 oz. can tomato paste
8 oz. water
tea spoon red crushed pepper
1 clove chopped garlic

To make the crust right, you want to lay your finger on the edge of the flat crust, and fold the edge over your finger. Take your finger out, put it on the new imprint, and continue until entire edge of the pizza is folded.

Spread the sauce out on the center with a ladle.

Light layer of cheese, not all the cheese your going to put on. Put the toppings over the first (very light) layer of cheese. And then put the rest of the cheese on top of them.

Put in the oven at 450 F. Going to take about 15 minutes.

Once the crust is solid (but not yet finished), take it out real quick and glaze the crust with olive oil. Put parmesean on the crust with the olive oil.

Let finish for 7-10 minutes.

Bam. Perfect pizza.

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Re: Making a homemade pizza [Re: PatrickKn]
    #16637835 -

PatrickKn said:
I used to work at a pizza place. We made all our own dough, and prepped all of our ingredients fresh (we even sliced our own pepperoni on a meat slicer).

To make some good ass dough, follow this recipe:

(Makes enough dough for three or 4 pizzas, you can't really mess with the recipe and just make less, or else it doesn't come out as good)

7.5 cups all purpose flour
3 table spoons brown sugar
3 tea spoons salt
1/4 cup olive oil
1.5 table spoons of dry yeast

Mix it up by hand. Before mixing, spread olive oil all over your hands, and then dip them in flour. Make it easier to knead the dough. Mix until it's a nice consistency.

Now this is the important part: take the dough ball and put it in a new dish, put a paper towel over it and let it sit in your fridge over night. You want it to sit over night so that the yeast can eat at it. Don't make a pizza with dough you just mixed, not as good.

When you let it sit over night, you'll notice that it's more malleable and easier to lay over a pan. A wire pan, or a pan with holes in the bottom is best to cook with.

Pizza sauce:

8 oz. can tomato paste
8 oz. water
tea spoon red crushed pepper
1 clove chopped garlic

To make the crust right, you want to lay your finger on the edge of the flat crust, and fold the edge over your finger. Take your finger out, put it on the new imprint, and continue until entire edge of the pizza is folded.

Spread the sauce out on the center with a ladle.

Light layer of cheese, not all the cheese your going to put on. Put the toppings over the first (very light) layer of cheese. And then put the rest of the cheese on top of them.

Put in the oven at 450 F. Going to take about 15 minutes.

Once the crust is solid (but not yet finished), take it out real quick and glaze the crust with olive oil. Put parmesean on the crust with the olive oil.

Let finish for 7-10 minutes.

Bam. Perfect pizza.


I would disagree with the second half of this recipe. The ingredients are fine but without a pizza stone or a pizza oven I wouldn't try to cook the crust and the pizza at the same time. I always make my crust, then put it in the oven for about 8-10 minutes. After I comes out I just make the pizza however I want, the way you said is fine. If you try to do both at the same time you are likely to get uneven cooking


--------------------


A cautious young fellow named Lodge / Had seat belts installed in his Dodge. / When his date was strapped in / He committed a sin / Without even leaving the garage. That's clever, isn't it?-A boy and his dog

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Re: Making a homemade pizza [Re: bloodsheen]
    #16637849 -

Also I disagree he can't reduce the recipe, actually if you cut all of those ingredients in half and use one of those little packets of yeast the is almost the exact recipe I use and it turns out great. Except the sugar, my recipe uses about twice as much sugar as yours. But then, I don't do the overnight way, I do a warm rise. Honestly doesn't get quite as perfect but its such a pain in the ass to make a day ahead of time and the difference is small


--------------------


A cautious young fellow named Lodge / Had seat belts installed in his Dodge. / When his date was strapped in / He committed a sin / Without even leaving the garage. That's clever, isn't it?-A boy and his dog

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Re: Making a homemade pizza [Re: bloodsheen]
    #16637851 -

how do you cook the crust and pizza separate? :confused:

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Re: Making a homemade pizza [Re: bloodsheen]
    #16637853 -

bloodsheen said:
abltsandwich said:
I wasn't trying to call you out or anything.
I was just curious what dough formula you were using and how it turned out and stuff.
I've been wanting to make some pizza from scratch recently but it's an undertaking to be sure.


Its not an undertaking I assure you. The total time it takes to make a crust, besides rising time, is like half an hour. Dough is really easy, people make out to be so difficult but it isn't


I've been reading a pizza making forum for a while doing research, there's a ton of stuff that goes into it.  I've made it several times but haven't ever been happy with the crust in particular.  I don't think I had the right flour with enough protein, and I didn't develop the gluten and it wouldn't windowpane no matter what I did.  I also wasn't using a baker's formula, which I've come to realize, is absolutely crucial.  Never trust a dough recipe that measures in volume, it should all be in percentages or weights with a final hydration percentage listed.
I guess what I mean, is I was to make a perfect, restaurant-quality, New York style pizza.  Shit takes practice, and to get it right you need an oven in the 600-800 degree range, so most people end up building a Wood Fired Oven (WFO).




Notice the bubbles on the whole pizza, only get that from very high temps.
The bottom one, notice the cell structure and airiness.  Comes from very high temps and proper kneading/stretching.

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Re: Making a homemade pizza [Re: akira_akuma] * 1
    #16637854 -

akira_akuma said:
how do you cook the crust and pizza separate? :confused:


Meaning you cook the crust up till its kinda brown, than take it out and put your ingredients on, then finish it up


--------------------


A cautious young fellow named Lodge / Had seat belts installed in his Dodge. / When his date was strapped in / He committed a sin / Without even leaving the garage. That's clever, isn't it?-A boy and his dog

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Re: Making a homemade pizza [Re: bloodsheen]
    #16637860 -

oh, yeah... doy.

fuck... those pictures... my senses... NOOOOOO!

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Re: Making a homemade pizza [Re: abltsandwich]
    #16637863 -

abltsandwich said:
bloodsheen said:
abltsandwich said:
I wasn't trying to call you out or anything.
I was just curious what dough formula you were using and how it turned out and stuff.
I've been wanting to make some pizza from scratch recently but it's an undertaking to be sure.


Its not an undertaking I assure you. The total time it takes to make a crust, besides rising time, is like half an hour. Dough is really easy, people make out to be so difficult but it isn't


I've been reading a pizza making forum for a while doing research, there's a ton of stuff that goes into it.  I've made it several times but haven't ever been happy with the crust in particular.  I don't think I had the right flour with enough protein, and I didn't develop the gluten and it wouldn't windowpane no matter what I did.  I also wasn't using a baker's formula, which I've come to realize, is absolutely crucial.  Never trust a dough recipe that measures in volume, it should all be in percentages or weights with a final hydration percentage listed.
I guess what I mean, is I was to make a perfect, restaurant-quality, New York style pizza.  Shit takes practice, and to get it right you need an oven in the 600-800 degree range, so most people end up building a Wood Fired Oven (WFO).


Didnt realize you wanted to run before you walked. Gotta get good at making a relatively consistent product before you can perfect it. For instance, one of the most important things is know when to stop kneading your dough, for pizza dough it takes much more kneading than with bread so you get that nice bite/tear consistency. Nobody is asking you to make art man, its bread tomatoes and cheeze:goodluck:


--------------------


A cautious young fellow named Lodge / Had seat belts installed in his Dodge. / When his date was strapped in / He committed a sin / Without even leaving the garage. That's clever, isn't it?-A boy and his dog

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Re: Making a homemade pizza [Re: bloodsheen]
    #16637870 -

Nah, I know what I want and won't be happy with mediocre pizza.
I've been a somewhat avid cook for a long time but pizza crust has always been a problem for me.  I also never had a standing mixer or a proper dough formula.  Those are necessary for the consistency you mention.
Like I said, I've been researching it for a little while here and there when I get bored.  I haven't ordered any ingredients yet.

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Re: Making a homemade pizza [Re: abltsandwich]
    #16637872 -

fuck, i bet most of the pizza's i've had in my life has been mediocre at best. :nonono:

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Re: Making a homemade pizza [Re: akira_akuma]
    #16637875 -

I'm OK with "mediocre" pizza as long as I wasn't the one who made it.

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Re: Making a homemade pizza [Re: abltsandwich]
    #16637883 -

well, tch... YA. but it's still disappointing. i've never made my own pizza, so most likely the all mostly been shit.

still have been to a few good pizza places but... it's probably not even as good as you could make it at home. unless you were in New York, with tons of good pizza places... ya, that might be a bit different.

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Re: Making a homemade pizza [Re: abltsandwich]
    #16637886 -

abltsandwich said:
I'm OK with "mediocre" pizza as long as I wasn't the one who made it.


Well I don't know what you tell you, if you aren't willing to either fail or make something you can be satisfied with you shouldn't worry about it until you have the perfect equipment. I personally am quite happy with the product I have created even if it isn't perfect.

O, also sauce is important. I normally start with regular tomato sauce and add my own spices to my liking. Most places don't use enough basil or garlic for my liking. I know its not perfect but I would argue my pizzas are superior to 90% of pizzas you get out


--------------------


A cautious young fellow named Lodge / Had seat belts installed in his Dodge. / When his date was strapped in / He committed a sin / Without even leaving the garage. That's clever, isn't it?-A boy and his dog

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Re: Making a homemade pizza [Re: bloodsheen]
    #16637897 -

bloodsheen said:
I would disagree with the second half of this recipe. The ingredients are fine but without a pizza stone or a pizza oven I wouldn't try to cook the crust and the pizza at the same time. I always make my crust, then put it in the oven for about 8-10 minutes. After I comes out I just make the pizza however I want, the way you said is fine. If you try to do both at the same time you are likely to get uneven cooking


I've had that problem (not cooking at the same time) with flat pans, but not with wire pans. I also have the same problem despite the type of pan if I cook it without letting it rise overnight.

Like these:


Although, I also live at a higher altitude as well, which may effect the dough slightly.

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Re: Making a homemade pizza [Re: bloodsheen]
    #16637908 -

I like a "cold prep" sauce.
The idea is that you get the best tomatoes (Escalon 6-in-1) but cooking them only reduces the bright, sweet flavor so what you do is put dried herbs and spices in 160*F water in the microwave for a few minutes to extract the natural essential oils without boiling them off, then add the flavored water to the tomatoes.  The sauce is uncooked, until it goes into the oven, maintaining the natural, bright flavor of the tomatoes.
As for sounding snobby or pretentious about it it's not really that.  It's that if I'm going to bother with it at all and take the time to do it, and its not as good or better than my favorite pizza place it seems kinda pointless when I can go drop $12 on a pizza and have it done really well.
As for not accepting a subpar pizza, it's not that I'm not willing to falter along the way.  It's a pursuit.

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North Spore Shop: Cultivation Supplies

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