Calling all BBI Pizza Fanatics, Let us discuss the world's most perfect food.
I have always loved pizza, to a fault as my wife puts it. More recently though I have gotten a lot more serious about my I-talian hobby collecting all the best tools of the trade (minus a legit oven- more to come on this later). Only imported ingredients, and learning/practicing new techniques. I am currently in search of the best homemade pie and hope there are some BBI expect to help me find my way.
The Basics-
Amazon purchased 00 Caputo Flour, San Marzano tomatoes, and only the best mozz.
I have been using instant dry yeast, but have been contemplating moving towards active - but unsure of the pros and cons here?
Tools-
I make my dough in my Kitchen Aid mixer with the dough hook attachment. A standard stone counter top to work the dough, scale to measure everything out, a bench scraper, pizza peel, and a cast iron pizza "stone" which has worked well in my standard oven that reached 550 degrees.
I currently proof in a bowl, but have been wondering the value of a proof box? They are cheap, but take up a lot of space so BBI, is it worth the purchase for a great crust?
Pizza oven- I have look at everything from the Uuni 2s (look it up if youre not familiar, its sick) or getting a full fledged outdoor wood fire oven installed. The Uuni produce solid results at $300 while a decent outdoor oven starts in the $2K range. If people have experience with either or both, I am most interested in understanding which is the best route to take.
Recipe-
Most recently I have used the recipe that came with my flour which is
1000g of flour
620g of Room Temp Water
20g of Salt
5g of Instant Dry yeast
Mix 8-9 min on slow, Proof 1-2 hours, Punch and refrigerate for 1-3 days depending on preferred flavor.
The first pass at this came out pretty good, I waited 1 day so I didnt get the full yeasty flavored Neapolitan crust I wanted, but the texture was solid and it held up under the weight of fried eggplant, mushrooms, and ricotta so I'll take it.
If anyone has any other/better recipes they'd like to share, bring em on.
All in all, homemade pizza is great, I dont think any food can top the freshness, speed, flavor, and cost of a pizza made in a home oven but in search for the perfect pie I ask, what say you BBI?
I don't think this is what you were looking for...but it's easy and relatively tasty.
I've been eyeing one of these bad boys for awhile now. This is the wood/gas version, you can get a wood burning only option for a bit less. The guys over at the pizza making forums (the BBI of pizza) rave about it, and it's nice because it's portable (weighs around 150lb with all the stones inside, and they're removable). Haven't pulled the trigger because I refuse to do so until I shed some of this winter weight.
http://pizzapartyshop.com/en/16-wood-gas-pizza-oven - ( New Window )
the 2 only smaller pizzas, but in either case I looked on some forums and it sounds like the bottom of the oven doesn't get hot enough and the top cooks well, but the crust is not crispy.
if you're not a pizza snob and can deal with or prefer a sort of doughy crust then give it a shot, for the price I was even considering getting one anyway. 90 seconds for a pizza at that price is great.
but I can't budge off my pizza standards, so I'm holding out until they fix the crust issues.
the 2 only smaller pizzas, but in either case I looked on some forums and it sounds like the bottom of the oven doesn't get hot enough and the top cooks well, but the crust is not crispy.
if you're not a pizza snob and can deal with or prefer a sort of doughy crust then give it a shot, for the price I was even considering getting one anyway. 90 seconds for a pizza at that price is great.
but I can't budge off my pizza standards, so I'm holding out until they fix the crust issues.
Sorry, I think it's the Uuni pro, not 3.
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Pjcas, I feel the exact way about the Uuni. I want it bc of the price point, but also read and saw in the pics that the middle of the crusts dont hold up. I have been pretty good about getting my super thin crusts to carry some hefty topping weight with my cast iron so I have held off as well.
I really want the next iteration of the uuni to come out before I buy a full proper oven because I feel like its the perfect tool if they can fix the things you mentioned.
As far as the oven, I will build an outdoor Pizza oven when I build my new house. Until then I use my Gas Oven set at 550 degrees with a pizza stone in it.
When preheating the oven make sure the stone is in there and gets hot before you put the pizza on it.
After I roll out my dough I place it on a pizza screen and then when its ready to go into the oven I put it on the stone for 13 minutes.
It comes put perfect every time. I actually roll the edges and put mozzarella cheese in the dough when I roll the crust. It comes out amazing. (Stuff Crust)
Works pretty darn well My buddy has one and we love going over to his place to make pizzas in the summer.
I prefer pizza cooked at 425-450 cooked for 15 minutes or so depending on the size. 2 toppings max, otherwise you can't taste the good stuff.
it comes out crisp and perfect
Good, traditional pizza doesn't need more than 2 minutes in a blazing hot oven. That way, you keep the freshness of the sauce and toppings while cooking the dough through. You don't need to char broil the bottom, but it should be a little crispy with a few dark spots.
In comment 13401466 jcn56 said:
Good, traditional pizza doesn't need more than 2 minutes in a blazing hot oven. That way, you keep the freshness of the sauce and toppings while cooking the dough through. You don't need to char broil the bottom, but it should be a little crispy with a few dark spots.
pizza oven - ( New Window )
I also use this Pizza Cook book, it has about 12 different dough styles
Good, traditional pizza doesn't need more than 2 minutes in a blazing hot oven. That way, you keep the freshness of the sauce and toppings while cooking the dough through. You don't need to char broil the bottom, but it should be a little crispy with a few dark spots.
Its a preference, which is why I don't get on someone who likes 2 minute cooked pizza. I personally can't stand the chewy texture it produces, especially if it sits for a couple minutes before eating. But I also hate fresh baked soft cookies (hate is aggressive, I just don't think they are that good) and rather they be cooked longer to get some texture.
Bought some almond flour and I'm going to try it tomorrow.
Recipe - ( New Window )
Quote:
You're not making pizza, you're baking a loaf of bread with cheese on it.
Good, traditional pizza doesn't need more than 2 minutes in a blazing hot oven. That way, you keep the freshness of the sauce and toppings while cooking the dough through. You don't need to char broil the bottom, but it should be a little crispy with a few dark spots.
Its a preference, which is why I don't get on someone who likes 2 minute cooked pizza. I personally can't stand the chewy texture it produces, especially if it sits for a couple minutes before eating. But I also hate fresh baked soft cookies (hate is aggressive, I just don't think they are that good) and rather they be cooked longer to get some texture.
It's too different things. When pizzas cook for 90 seconds to 2 min it's in a 900+ degree oven. You cannot cook your pizza longer than that or the toppings will burn cheese turns brown but it's not usually chewy depending on your oven.
In a 550-degree oven if you put a pizza in for 2 minutes the dough will be raw. so you have to cook it longer.
I have cooked pizza on my gas grill, I rolled out the dough into a rectangle and put it on a pizza screen, and i had to thoroughly grill the dough and then take it off the grill and put on the sauce, toppings and cheese and then put it back on the grill.
came out ok, but took a while and was a PITA.
a 90-second pizza from an uuni looks like this (which while still not crispy enough for me and probably too many toppings, doesn't look chewy at all):
Link - ( New Window )
Crust should be neither crispy nor fold-able.
Crust should be neither crispy nor fold-able.
Make sure you tell the people of Naples they don't make pizza...
Crust should be neither crispy nor fold-able.
how do you not fold pizza? do you eat it with a fork and knife which is like Costanza eating a snickers with a fork and knife or do you just hold it like a little kid?
foldable pizza is a must, you must not be from the Northeast.
Thread needed a a real pizza picture.
smoked bbq chicken pizza (smoked a whole bird for like 5 hours first)
steak pizza (not sure what its actually called, but its a grilled NY strip cut up, shaved parm and a balsalmic vinegar glaze.
sausage/peppers/pepperoni/mushroom
All came out great and cooked outside. lots of fun too. can't wait for the weather to get better and I'll do it again.
Forgetting Pizza Oven - ( New Window )
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In regards to your pizza dough recipe do yourself a favor reserve some of your dough for the next time you make a batch and use it as a starter and continue this each time you make dough. The age of the starter will make the world of difference in the product.
I ran an Italian restaurant years ago and the starter we used was 15 years old just kept a portion of the new dough each time the flavor you simply cannot beat.
In regards to your pizza dough recipe do yourself a favor reserve some of your dough for the next time you make a batch and use it as a starter and continue this each time you make dough. The age of the starter will make the world of difference in the product.
I ran an Italian restaurant years ago and the starter we used was 15 years old just kept a portion of the new dough each time the flavor you simply cannot beat.
If you don't mind, I'd love to hear what you end up being quoted for the outdoor kitchen. I've pinged a few places, and the numbers are all over the place, with the high being so high they'd have to be kidding, and the low too low to be good.
I've gone back and forth on the oven, too. On the one hand, a good brick oven can't be beat. On the other, with enough mass it takes hours to get them up to temp (granted, they stay at temp for a good long while), so you need to plan ahead if you're going to be cooking. Seems like the results from the portable ovens is close enough while offsetting the need for long preheat times.
In regards to the OP pizza dough recipe here is a recipe I have been using the last 8 years in some of my café’s a friend of mine gave it to me years ago. It is a bulk recipe for restaurant use but it’s pretty easy to break down for personal use and the flavor is pretty damn awesome.
Pizza Al Taglio
Panificio Italiano
Program overview
Inspiration
Options
Recipes
Resources
Program overview:
“Al Taglio” means slice in Italian and refers to a style of pizza popular in Rome. These pizzas are commonly produced in a bakery alongside other breads and pastries.
Inspiration:
Inspired by the Roman bakery Camp De Fiore’s four foot long pizza “planks”. This program can be as simple as a different way of presenting pizza or can be expanded to include bread that is baked in house for panini, Italian desserts, salads and soups. By using a common dough employees need only learn one recipe that can be shaped for pizza, ciabatta, boule or flavored with olives, herbs or sun dried tomatoes for a signature bread.
Recipe:
Ciabatta/ Pizza Dough
Full Batch / Half Batch
Active Dry Yeast 2 ½ ounces 1 ¼ ounces
Kosher Salt 13 ounces 6 ½ ounces
Molasses 5 ounces 2 ½ ounces
Water 34 pounds 17 pounds
Aged dough 2 pounds 1 pound
High Gluten Flour 50 pounds 25 pounds
1. Combine all of the ingredients except for the flour. Whisk to combine and allow to sit for 5 to 10 minutes until the yeast is absorbed.
2. Add the flour and mix on low speed with a dough hook until all of the flour is mixed in.
3. Mix on second speed for about 10 minutes until you have a smooth elastic dough. The dough should be slightly sticky to the touch and should be sticking to the bottom 1/3 of the mixing bowl.
4. For an 18 X 8 inch pizza or 18 inch ciabatta scale the dough to 14 ounces. Shape the dough into a tight ball and allow to rest for 30 minutes. Lengthen the dough by folding the far edge of the dough into the middle of the ball, repeat this fold and press the seam to seal the dough. Roll the dough directly on top of the seam and flatten slightly. Dredge in flour and place on a sheet pan or dough box and allow to rest for 30 minutes.
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