Tonight's Pizza... "Stasera la Pizza"

[RichinRidgewood]

Last nights pies. Pepperoni and Pepperoni, mushroom and olive. All my pies are sourdough. I'm going back to my original recipe that doesn't have oil in it. I don't care for how the crust has been for the last couple bakes.

 

[xyzzy]

Lookin' good!

 

[Ed_C]

Last nights pies. Pepperoni and Pepperoni, mushroom and olive. All my pies are sourdough. I'm going back to my original recipe that doesn't have oil in it. I don't care for how the crust has been for the last couple bakes.

Flavor-wise or appearance? The black spots look almost like mold :wow:

 

[RichinRidgewood]

Flavor-wise or appearance? The black spots look almost like mold :wow:

Wut? mold?

Bottom burns to easy ("dark spots"), the flavorr is not as good and it doesn't rise as well with the oil.
The top dark "spots" are sliced olives.

 

[Ed_C]

Wut? mold?

Bottom burns to easy ("dark spots"), the flavorr is not as good and it doesn't rise as well with the oil.
The top dark "spots" are sliced olives.

I meant the burns, they look so charred the color reminds me of very moldy bread (or the container of hummus I forgot about in the fridge LOL)...I usually don't see them that dark in the slices I've eaten.

 

[RichinRidgewood]

I meant the burns, they look so charred the color reminds me of very moldy bread (or the container of hummus I forgot about in the fridge LOL)...I usually don't see them that dark in the slices I've eaten.

This don't happen like that in the other recipe. Im going back to it and stop trying to make this one work.
Believe it or not there are some people who think thats how pizza should look :crazy:

Not me.

 

[RichinRidgewood]

So Ive got 4 sourdough balls cold fermenting using our original recipe without oil or sugar. No browning agents. Real back to the roots recipe. Maybe 3-4 days and then I'll make a Hawaiian, and a NYC combo. Stay tuned...

 

[RichinRidgewood]

Ok. Everything is ready to go. "Pizza Oven" at 550°. My lovely wife just arrived home and it's showtime.

 

[RichinRidgewood]

Ok. Everything is ready to go. "Pizza Oven" at 550°. My lovely wife just arrived home and it's showtime.

This is how it's supposed to be done. Was so good yesterday.

• Pepperoni, mushroom, onion, green pepper
  
• Hawaiian made with pineapple and "Canadian Bacon"

Since the original Hawaiian Pizza came from Ontario, Canada, Canadian Bacon, a cured and smoked pork loin, is really appropriate and makes a great pizza.

 

[CoolRunnings_]

Now I'm hungry.

 

[Ed_C]

Oh man, might have to order some non-contact delivery pizza tonight. Too bad Rich lives too far LOL

 

[RichinRidgewood]

Oh man, might have to order some non-contact delivery pizza tonight. Too bad Rich lives too far LOL

I priced out those pies locally and we're looking at about $40 plus a tip around here. I spent maybe 3 years getting them right and Im happy I did. I can eat pizza, like the Romans did, Breakfast, Lunch and Dinner.

 

[RichinRidgewood]

Last night’s pies

• Fontina and Arugula
• Canadian Bacon and Brie

 

[Inv4drZm]

Now I need to figure out how to do this.

As a single guy the only pizza I've ever made is the frozen variety.

 

[JAXJeremy]

[MENTION=493311]RichinRidgewood[/MENTION], those are some great looking pizzas..I make my own as well, so much better than store bought..need to try out a new dough recipe, not really happy with the one I've been using..

 

[Inv4drZm]

My first attempt.

 

[Deuxdiesel]

Those are definitely artisan pizzas Rich- beautifully done! I can never get my dough right, so I have been lazy and use Stonefire (brand) naan flatbread as my crust. It works out really well. The favorite flavor in my house is grilled asparagus, grilled redskin potato slices and grilled zucchini slices with kalamata olives, fresh mozzarella and parmesan plus an egg on top.

 

[RichinRidgewood]

Here is a link to make NYC pizza. Follow the directions. Kenji is a smart guy.

I would recommend converting everything into grams first and using a digital scale. Volume measurements are notoriously inaccurate and will effect your repeatability the next time you make a batch of dough.

A mixer with a dough hook is better than a food processor. For the novice a Kitchen Aide from Costco is a good place to start.

You’ll need a 3/4” thick pizza stone as big as you can put in your oven that leaves 1” on each side. Two stones would be better than one because then you have a top deck and a bottom deck to work with.

You’ll need a wooden pizza peel too. 14” wide minimum. Mine are 18”. Launching a pie is an art you’ll need to learn.

Gas ovens are the best but you can make a pie or two with electric as long it goes to at least 500°F. I do all of my pizza at 550°. Preheat the oven/stones for 2 hours. Get a cheap infrared thermometer gun. I can bake an 18” pie in about 6 minutes.

New York-Style Pizza Recipe | Serious Eats

 

[RichinRidgewood]

Dough is ready tomorrow. I'll make couple of pies.

 

[NM575]

This thread delivers...or so I wish.