(Topic ID: 293054)
Fenton, MO
Quoted from Spiderpin:I'm working my way to make pizza night. I'm getting close, I was wanting a stromboli and went that way today. Yes I get side tracked all the time and get in trouble for not staying focused. Need a dipping sauce now.
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Not pizza but has me drooling. That looks fantastic
Quoted from MaxIsDead:Pizza night!
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If you shred your own cheese it wont burn so unattractively
Edmonton, AB
Quoted from misterschu:If you shred your own cheese it wont burn so unattractively
Why is that?
Quoted from GoodManners:Why is that?
Probably because of the stuff they add to the bagged cheese to keep it from clumping in the bag and lasting longer
Quoted from misterschu:If you shred your own cheese it wont burn so unattractively
Really?!?! I shall try that!!
Quoted from Flancrest_ent:Probably because of the stuff they add to the bagged cheese to keep it from clumping in the bag and lasting longer
Yep, cellulose and starch are used to prevent clumping, both of which are not found in block cheeses or deli counter sliced cheese. They change how the cheese melts and how it burns.
Great thread, makes my mouth water every time I check in. You've all inspired me to pull the trigger on an Ooni Koda 16. Looking forward to joining the action here.
3 day dough. Half ball for pizza other half for bread knots.
Stanislaus full red pizza sauce zhuzhed up.
Stella brick mozzarella shredded in the food processor.
Margherita sliced pepperoni.
Pizza cooked at 550deg middle rack convection oven on a pizza screen.
Knots cooked on buttered sheet pan at 450deg then tossed with butter, granulted garlic, onion powder, garlic salt and pecorino romano.
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5 (resized).jpg7 (resized).jpgQuoted from sanctumwear:3 day dough. Half ball for pizza other half for bread knots.
Stanislaus full red pizza sauce zhuzhed up.
Stella brick mozzarella shredded in the food processor.
Margherita sliced pepperoni.
Pizza cooked at 550deg middle rack convection oven on a pizza screen.
Knots cooked on buttered sheet pan at 450deg then tossed with butter, granulted garlic, onion powder, garlic salt and pecorino romano.
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Tell me about bread knots like that.
I have a kid that doesn't like cheese (allergy) or red sauce. She was complaining like normal when I was doing pizzas. I had extra dough balls and asked if she would eat if I just put that on the BGE. She refused the olive oil. She liked it ok, but said it was dry. No shit Sherlock.
Btw, she'll eat freaking pizza Hut.
Quoted from RyanStl:Tell me about bread knots like that.
I’ve not made them from pizza dough but this recipe is amazing.
Quoted from RyanStl:I have a kid that doesn't like cheese (allergy)
Allergic to dairy or lactose?
15% off on the pizza baking steels right now. I finally picked one up and I'm going to give it a shot.
Quoted from misterschu:Allergic to dairy or lactose?
Dairy. First started when she could try solid foods and reacted to strawberry ice cream.
It turned her beet red and barfed. She's 8 now and can handle dairy in some forms. Mostly if cooked. However, too much cheese makes her tummy hurt. I have to buy the almond milk ice cream. The lactose free ice cream still messes with her stomach.
1 week later
For those who like thin crust, crunchy edge, healthy (read up on it) Einkorn flour. Jovial brand. (There was a segment on Market Place - NPR about the founder where I learned about it)
After using Einkorn, I honestly would never make any other type of crust.
Quoted from Seamlesswall:Einkorn flour. Jovial brand.
or mill your own 
Quoted from RyanStl:Tell me about bread knots like that.
I have a kid that doesn't like cheese (allergy) or red sauce. She was complaining like normal when I was doing pizzas. I had extra dough balls and asked if she would eat if I just put that on the BGE. She refused the olive oil. She liked it ok, but said it was dry. No shit Sherlock.
Btw, she'll eat freaking pizza Hut.
I made some knots tonight to go with chicken parm, here's my method.
16oz dough ball. I make 10lb at a time and freeze them in a ziploc divided into 1lb balls.
Hand shape dough ball into a circle and cut into a spiral rope.
Tie and cut knots, place on a buttered sheet pan. I used a 12x7.
Cook at 450 on the middle rack for 8-10 min.
Melt a few tblsp of butter in a container, add whatever seasoning you like and shake well. Minced fresh garlic works good too.20220529_165913 (resized).jpg
20220529_170307 (resized).jpg20220529_170709 (resized).jpg20220529_172557 (resized).jpg20220529_172841 (resized).jpg20220529_173229 (resized).jpgQuoted from sanctumwear:I made some knots tonight to go with chicken parm, here's my method.
16oz dough ball. I make 10lb at a time and freeze them in a ziploc divided into 1lb balls.
Hand shape dough ball into a circle and cut into a spiral rope.
Tie and cut knots, place on a buttered sheet pan. I used a 12x7.
Cook at 450 on the middle rack for 8-10 min.
Melt a few tblsp of butter in a container, add whatever seasoning you like and shake well. Minced fresh garlic works good too.[quoted image]
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Very cool. Also, I need to venture into dessert pizzas. I don't know why I never thought to do that. My kids would love that.
1 week later
Quoted from Flancrest_ent:Probably because of the stuff they add to the bagged cheese to keep it from clumping in the bag and lasting longer
This is true
Quoted from RVH:Check it out I’m a TikTok Star!
Taco meat and jalapeño
https://www.tiktok.com/@daysyaj/video/7110054875844873518
Your dough looks incredible. Mind sharing your recipe?
Quoted from RVH:Check it out I’m a TikTok Star!
Taco meat and jalapeño
https://www.tiktok.com/@daysyaj/video/7110054875844873518
Damn. I wish I lived closer!
Quoted from Goyomex:Your dough looks incredible. Mind sharing your recipe?
I’ll try
This is to make 2 dough balls for 14” pizzas
390G bread flour
45G semola rimacinata
50G starter
290G cold water
1G instant yeast
13G kosher salt
If not using starter just double up on the yeast
Check my posts #291 & 333 for mixing instructions.
I stretch the doughs using %100 semola flour.
Happy pizzing! 
864F46BA-6560-4E6E-B20B-E415038C8AB4 (resized).jpegQuoted from RVH:I’ll try
This is to make 2 dough balls for 14” pizzas
390G bread flour
45G semola rimacinata
50G starter
290G cold water
1G instant yeast
13G kosher salt
If not using starter just double up on the yeast
Check my posts #291 & 333 for mixing instructions.
I stretch the doughs using %100 semola flour.
Happy pizzing!
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To be clear, it's 1 Gram of instant yeast?
Really appreciate the recipe! Definitely going to try it next time I fire up the pizza oven! Thanks!
Quoted from Goyomex:To be clear, it's 1 Gram of instant yeast?
Yes, and if not using a starter use 2-3 Grams.
Ok guys after quite a while of stalking this thread and reading all I can, I finally took the plunge and dipped a tip toe into the DIY pizza game. The last time I made my own pizza was as a kid with my grandma with the store bought box kits.
I bought a pizza steel based on recommendations here with the last sale they just had. I used a Galbani Mozzarella block that I shredded myself and some nice whole garlic and basil pasta sauce from Sprouts. As you might be able to tell, we like the meats. Some spicy sausage, bacon and peps. Next step is to get more creative with the toppings as the wife likes veggies on her pizza (even if I dont).
I've got to say, (even though it's only 1 use) I'm a big fan of the steel. I set the oven to 500 degrees and let it get up to full temperature for about 30 minutes. These were both cooked for 9 minutes each on the broil setting. Overall verdict from the family was a big thumbs up.
I also have an EPX6 coming in that'll hit 600 degrees so I'm looking forward to trying pizzas on the steel in that too.
This steel is legit, it really cooks the pizza through to the middle with no soft spots. The Ooni peel worked well too. So thanks for all the great suggestions over the last 6 months or so. Now to get more into the many different recipes/techniques of making pizza dough!
20220623_162325 (resized).jpg20220623_164444 (resized).jpgQuoted from Jarbyjibbo:Ok guys after quite a while of stalking this thread and reading all I can, I finally took the plunge and dipped a tip toe into the DIY pizza game. [quoted image][quoted image]
Looks great! Nothing better than your first true DIY. Welcome to the addiction, eh….hobby!
1 week later
Quoted from MaxIsDead:Me too!
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Do you eat pizza from a bowl? Interesting! 
Quoted from JakePG:Another attempt. Dough wasn't stretching out like it should. I guess not enough gluten development? Or could be storage problem. I put dough balls in plastic bin instead of air tight containers. Still experimenting.
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What's your dough process and recipe? Dough acting elastic, like shrinking in on itself is actually too much gluten development. If it happens again, stretch as much as you can, let it rest for a few minutes then stretch again. How much did that dough weigh though? Looks small
Quoted from misterschu:What's your dough process and recipe? Dough acting elastic, like shrinking in on itself is actually too much gluten development. If it happens again, stretch as much as you can, let it rest for a few minutes then stretch again. How much did that dough weigh though? Looks small
600g four
372g water
3g yeast
12g salt
12g evoo
Got 4 dough balls out of that, each weighing 250g.
I made the flour. Only kneaded a couple of minutes. After that, I did a 24hr bulk ferment.
After the first 24hrs, I separated into 4 dough balls, and then left in fridge for about 18 more hours. I think I kneaded again before dividing the dough.
Quoted from JakePG:I think I kneaded again before dividing the dough.
just dump the dough, divide and ball, don't knead again. there's some kneading inherent in balling, but don't do anything more.
with 250g i think you may struggle to get any larger than 10 inch diameter in any case (without a rolling pin).
So haven’t made any pies in a while. I picked up a thing off Facebook a few weeks ago and been waiting to use it. I used 
misterschu recipe on the other page for the dough. Was much easier to work with but I found it to be dense. I probably needed to let it rise longer. Was pretty damn good pie. That oven is awesome! So glad I scooped it!
A0CA2829-8216-4838-82EB-486F8ECC3FF6 (resized).jpegCF425F40-96F0-4EFA-A843-5106B53F69EC (resized).jpegD252EC87-E569-4829-B34C-BE792DB18FC4 (resized).jpegF55BE2FA-83F7-4E05-981F-D1E50F50A4FD (resized).jpegQuoted from misterschu:just dump the dough, divide and ball, don't knead again. there's some kneading inherent in balling, but don't do anything more.
with 250g i think you may struggle to get any larger than 10 inch diameter in any case (without a rolling pin).
Thanks, still practicing.
Weird thing happened today though. So I made a batch of 4 dough balls. First three all worked and stretched out fine. The fourth, though, same thing as before when it was snapping back. How is it that first three from same batch were fine, but this one had problem. After waiting and more stretching, it would up coming out decent. Fourth dough balls was used a day after the others
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