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

[Inv4drZm]

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

Thanks, I had already found that site, lots of ideas.

I started my second batch of pizzas yesterday, turned out better with a pizza stone this time, still trying to get the dough crispy or brown underneath though. Probably has to do with the stone temperature or oil in the dough? I used a grill thermometer to check temperature but next time I'll use my laser. Next attempt is tomorrow.

 

[RichinRidgewood]

Gentlemen, Its about to get weird around here...

 

[RichinRidgewood]

And so it was on 4/30/20

• Pepperoni, mushroom, onion, green pepper
• Pepperoni, Canadian bacon, Italian sausage

 

[RichinRidgewood]

The oven is heating up and we are making a couple white pies tonight

• Canadian Bacon and Lightly Sautéed Onion
  
• Marinated Artichoke Hearts and Sweet Italian Sausage

 

[RichinRidgewood]

Trying to launch 18" pies into an 18" oven space sometimes can result in less than rounds pies... otherwise these were excellent.

 

[RichinRidgewood]

Last night Sicilian's...

• Pepperoni mushroom onion and green pepper
• Hawaiian

 

[RichinRidgewood]

I’m making a couple more Sicilian’s tonight. These always turn out so well and they are good pizza to make when you don't have half a day to do it.

 

[RichinRidgewood]

• Pepperoni
• Italian Sausage and Onion

 

[RichinRidgewood]

Yesterday's Detroits

Detroit pizzas are made with Brick cheese. They are made in a tall sided pan, with the cheese going right up to the edges so it can brown up there and get crunchy. The warm sauce is put on after the pizzas are baked.

These were exceptionally good yesterday.

• Pepperoni, mushroom, onion and green pepper
• Hawaiian

 

[Inv4drZm]

[MENTION=493311]RichinRidgewood[/MENTION] I bought a ooni outdoor wood pizza oven, I hope you're happy with what you made me do.

But seriously this will make for some good food while camping. And quicker and cheaper than using the propane grill letting it preheat for 30 minutes on high.

My recent creations:

 

[RichinRidgewood]

[MENTION=493311]RichinRidgewood[/MENTION] I bought a ooni outdoor wood pizza oven, I hope you're happy with what you made me do.

But seriously this will make for some good food while camping. And quicker and cheaper than using the propane grill letting it preheat for 30 minutes on high.

My recent creations:

I would eat those.
Keep making pizza.
Try to get your dough thinner. Flatten it on a flour dusted counter. Then spread the outside edge accross your knuckles and spread your arms. Let the dough drape down and the middle will stretch itself.
Learn how to ferment overnight or for a couple days in the refrigerator. Take it out and let it rise at room temperature for 2 hours or until it doubles in size.
Always weigh your ingredients to the gram.
You can make dough and take it with you in your cooler for trips.

 

[Inv4drZm]

I would eat those.
Keep making pizza.
Try to get your dough thinner. Flatten it on a flour dusted counter. Then spread the outside edge accross your knuckles and spread your arms. Let the dough drape down and the middle will stretch itself.
Learn how to ferment overnight or for a couple days in the refrigerator. Take it out and let it rise at room temperature for 2 hours or until it doubles in size.
Always weigh your ingredients to the gram.
You can make dough and take it with you in your cooler for trips.

I definitely need to spend more time working on my dough recipe and experimenting a little more.

With the propane grill and pizza stone I could get the stone to 500-550 degrees after 30 minutes of preheat, but the pizzas would take 7 minutes to cook and the toppings wouldn't really brown even with a 3/4" thick aluminum plate stacked just above the top of the pizza. The underside of the crust was nice and crispy though.

With the ooni oven I can get the pizza stone to whatever temperature I want in 15 minutes, but the toppings cook so fast due to the flame over top of the pizza, I can only really have the pizza in for 2 minutes so it's a challenge to get the middle of the dough fully cooked. I've only made 6 pizzas with it so far so I think its just a matter of learning how to use it better. Not that anyone has complained about my pizzas they are all still really good especially with the extra flavor the wood fire brings.

 

[RichinRidgewood]

I definitely need to spend more time working on my dough recipe and experimenting a little more.

With the propane grill and pizza stone I could get the stone to 500-550 degrees after 30 minutes of preheat, but the pizzas would take 7 minutes to cook and the toppings wouldn't really brown even with a 3/4" thick aluminum plate stacked just above the top of the pizza. The underside of the crust was nice and crispy though.

With the ooni oven I can get the pizza stone to whatever temperature I want in 15 minutes, but the toppings cook so fast due to the flame over top of the pizza, I can only really have the pizza in for 2 minutes so it's a challenge to get the middle of the dough fully cooked. I've only made 6 pizzas with it so far so I think its just a matter of learning how to use it better. Not that anyone has complained about my pizzas they are all still really good especially with the extra flavor the wood fire brings.

You pretty much screwed up your life now that you can make your own pizza. Once you get good at it you can’t go to a pizza shop anymore because they almost always taste bad and you'll be like " I should have just stayed home and made pizza"

That type of oven might require a Neapolitan pizza dough recipe which is very high in Bakers percentage of water 70% and is normally done with 00 grind flour. Its a different animal and if you do it right you pretty much will have reached the pinnacle of pizza making.

 

[Inv4drZm]

You pretty much screwed up your life now that you can make your own pizza. Once you get good at it you cant go to a pizza shop anymore because they almost always taste bad and you'll be like " I should have just stayed home and made pizza"

That type of oven might require a Neapolitan pizza dough recipe which is very high in Bakers percentage of water 70% and is normally done with 00 grind flour. Its a different animal and if you do it right you pretty much will have reached the pinnacle of pizza pizza making.

I've been meaning to find some 00 flour to take a stab at Neapolitan, doubt it's anywhere local so I'll probably end up finding the flour online.

 

[RichinRidgewood]

The dough I made has been cold fermenting for a couples days so maybe tomorrow I’ll make a couple rounds.

 

[2Biglabs]

Have you been to Anthony's Coal fired on 17 in either Mahwah or USR?

thoughts?

I cant get good pizza out here. SO i bought a Camp chef outdoor stove and got the pizza oven attachment. I can hit 750 degrees in about 15 min.

Pizza comes out in about 2-3 min. Now i need good dough recipe. Please pass on in you can.

Thanks

 

[RichinRidgewood]

Have you been to Anthony's Coal fired on 17 in either Mahwah or USR?

thoughts?

I cant get good pizza out here. SO i bought a Camp chef outdoor stove and got the pizza oven attachment. I can hit 750 degrees in about 15 min.

Pizza comes out in about 2-3 min. Now i need good dough recipe. Please pass on in you can.

Thanks

For higher temp like that you would need to have a Neapolitan pizza dough recipe using 00 flour. For “regular” pizza you only need 550. You can do that with bread flour. There are many recipes on line. Flour, water salt yeast, mix and rise. Thats all there is to it.

 

[RichinRidgewood]

King Arthur Flour has MANY recipes and it would be a good place to start.

I did this search.

Search | King Arthur Baking

 

[Nobody Special]

Weird how people that haven't had GOOD pizza from NY/NJ think their pizza is good. :madgrin::madgrin::madgrin:
That's like saying you can get good bagels in Cali. :laugh:


I have been around the country, and there is not many that compare to home.

All the thin crust places seem to be closing up though.

 

[Ed_C]

Have you been to Anthony's Coal fired on 17 in either Mahwah or USR?

thoughts?

I have (believe it's actually Ramsey) a few times, but this was like 6-7 years ago. Crust was sometimes more than "a little charred on the edges", closer to burnt LOL. Their wings with caramelized onions were pretty good.

There's also a pizzeria up the road called La Gondola, quite a variety of thin and Sicilian pies.