Pizza Dough Recipe:
1 cup water
1 pkt yeast
1 tbsp honey
1 tbsp sugar
1 tbsp extra virgin olive oil
2 tsp salt
3 cup AP flour
Put the yeast into a bowl and add 1/4 warm water (110F), 1 tbsp sugar and 1 tbsp honey. Whisk and let sit for 10 minutes. Add additional 3/4 cup warm water, 1 tbsp olive oil and stir for another minute. Gradually add your 3 cups of flour, 1 cup at a time as you mix until it forms a solid ball of dough. It should be pliable, slightly sticky but not enough to stick to your hands or surfaces. Preheat your oven to 350F and turn off. Coat a bowl with olive oil, get it all over the dough and stick dough in oven covered with damp towel for 1 hour. Result is pic related.
>>7197220
When does the fermentation process begin?
>>7197233
When the warm water is added to the yeast, and in those 10 minutes of letting it sit. The yeast becomes activated and once you have you dough ball ready to rest for an hour, the yeast does it thing.
Sauce Recipe:
1 can tomato paste
1 cup water
1/4 tsp garlic powder
1/3 tsp lemon pepper
1 tsp italian seasoning
1 tsp onion powder
1/2 tsp salt
1 tsp sugar
1 tsp black pepper
1 tbsp olive oil
Turn on stove to medium heat. Place contents of tomato paste, water and oil into sauce pan. Bring to simmer and add garlic powder, lemon pepper, italian seasoning, onion powder, salt, sugar and black pepper. Add water if you want a thinner consistency. If you feel it's too watery, simmer until it becomes thicker. Once at desired thickness turn stove off and let cool down to room temperature. Do not use hot or cold, must remain at room temperature for ideal cooking on final preparations.
Pic is when first putting sauce on stove to cook; paste, water and oil has been added.
Adding all the seasonings to the now malleable sauce.
Since people have a hard as hell time with it, THIS IS WHERE YOUR COOKING SPOONS GO
Sauce now blending well with the seasonings
Checking consistency of sauce to see if I need to add more water or not. Nope!
With the sauce now on the back burner coming down to room temperature, time to put some corn meal onto our pizza pan and start shaping the dough
I don't roll my dough, I hand press it into the shape that I want.
Now we have our final shape. I like my crust to be a little fluffy, so the dough is probably about 3/8 of an inch thick. Just make sure you cook it long enough so it's not doughy when you're done.
Time for our final prep.
I'm going to take some olive oil and lightly brush the entirety of the dough, both to keep the sauce from saturating it, and to also give the crust a more golden color.
Now that the olive oil coat is on there, time to sauce this shit the hell up
Mmmm, saucy.
Tonight's toppings will be simple.
Shredded Mozzarella
Provolone
Parmesan
Romano
Fontina
Asiago
And some salami to top it all off!
I'm reading the thread OP don't worry you aren't alone
Here's the cheese blend going on, starting to smell insanely good
>>7197284
Haha good, I was starting to wonder. Don't normally see threads like this go unspoken.
Now for the salami!
I debated chopping the salami up but decided to leave them as is.
Into the oven it goes.
Bake temperature: 500F
Bake time: 15 minutes
Now's as good as time as any to get some dishes done.
>>7197289
Salami is a much better topping than pepperoni desu
15 minutes later: We have pizza.
Final 1/2.
Hope whoever reads this enjoyed the thread as much as I'm enjoying some pizza.
>>7197292
Very much agrees. The salami I used was uncured, which I feel leaves a lot more of the natural flavor of cured salami.
Final 2/2
It's been fun, hope someone gets some use out of the recipe.
>>7197298
seaofgrease.jpeg
>>7197298
Would eat. Looks pretty good.
>>7197300
That's actually just the melted cheese, this was right after I had taken it out of the oven, that's a common mistake I see people say when it comes to pictures of pizza. It was surprisingly not greasy, very light and fluffy.
Nice thread OP, pizza looks good. Do you oil the pan or just put cornmeal?
>>7197243
That's all wrong. Store it in the fridge for 3 days.
>>7197329
Non-stick pan: Corn meal only
Any other pan: I'll brush it down with oil and a paper towel, then lightly corn meal it
Send me some of that pizza anon
>>7197246
He didnt saute his tomato paste with his soffritto. Disgusting sauce 1/10 shittier than little caesars, kek it might even be little caesars sauce recipe.
>>7197351
Thanks, will try
>not using bread flour
>>7197446
>Bread flour for purposes other than bread
This is pretty similar to our family recipe, only some added honey. I'll have to try it.
That said, I've always wondered (because I'm retarded I suppose) but what is the oil for?
I've been out of oil and skipped it and didn't notice much difference.
>>7197465
Oil in relation to what? What part of the recipe are you wondering where it belongs?
>>7197298
OP you need better equipment, better techniques, and better recipes.
Look up alton brown's 'pizza pizza' recipe for an easy dough, and serious eat's 'simple pizza sauce' recipe for an easy/good sauce.
Don't fast rise your dough, it'll taste like shit compared to slow rise dough stored in the fridge.
Also don't press the fuck out of it, you're supposed to stretch it out so that you're not compressing all of the air pockets.
Don't use dried spices, those are shit compared to the real deal.
Cook on a stone, home cooked pizzas are shit without a stone.
You can get much better results from home pizza this way.
I made a pizza with sausage, it was good.
>>7197690
Little blurry, but I think I'd eat that. Looking good dude. What was your recipe?
>>7197703
250g tesco value plain flour
bit of salt
150ml of warm water
1/2 tsb dried yeast
bit of sugar
tomato puree
garlic puree
onions
water
just mix it all together, add more puree if needed
tesco value sausage, cooked in the oven first
tesco value cheddar cheese & mozerella
more cheddar than mozerella
it was good, tad garlicy, need to use less next time
>>7197703
Also made some brownies
I've posted these before. I made them this summer at my parents house.
>>7197746
and it still is too much puffy crust
>>7197751
I agree. I remedied that with this later attempt.
>>7197315
You do know that cheese has a high fat content and that is the fat from the cheese aka grease
I tried making a deep dish pizza and it came out just soggy and wet
>>7197756
So what should he do, pull a Ulillillia and de-grease the pizza?
>>7197760
Keep on truckin fella
When you get it just right, the satisfaction is brimming
>>7197754
much better
>>7197756
>calls something too greasy
>says grease is natural from cheese
>this is a pizza thread
>there will always be cheese on pizza
>cheese = greasy
>cheese = on pizza
>pizza = greasy
you see where im going with this dont you
>>7197776
>he doesnt dab his pizza with a paper towel to get the grease layer off
>>7197780
but noooo, see apparently cheese is greasy, if he wanted to get rid of the grease he'd have to get rid of the cheese, cmon maaaan, keep up, this isnt rocket science
>>7197782
but....what....wait...oh fuck
>Little Caesar Tier
What to do with left-over dough.
hand tossing is a must,you kill the dough with pressing/rolling
slow and cold rise
tipo 00 Italian pizza flour
6 cups flour
1 teaspoon yeast
2 1/4 cup warm water
3 1/2 teaspoons sugar
3 1/3 teaspoons salt
3 teaspoons oil (olive oil leaves a bit of flavor but not strong,you can use any kind though)
mix all the dry ingredients together,add to water,mix till it gets shaggy,add oil,mix up till dough comes together,knead dough ball for 5 minutes
cut it in two,form dough balls.....put in fridge for 24-48 hours.48 hours is best flavor
i also sometimes make pizza the same day i make the dough and still taste good..
awesome dough
>>7197975
oh and bake at 495(really the hirer the better,but i don't trust my oven)
i thought this thread was going to be a meme but this looks pretty fuckin good
>>7197969
Make a mini pizza
or
garlic dough balls
>No black olives
Sorry OP, but you fucked up.
>>7197460
>he doesn't know that the bottom part of the pizza is bread
>>7197975
>tipo 00 Italian pizza flour
Not in a home oven. 00 is low gluten-- even less than AP flour-- and aborbs a lot of water that a home oven doesnt get hot enough to evaporate quickly. Do you own a wood-fired oven? Then, okay. Home oven? Use bread flour or a high-gluten flour.
>>7198041
It looks about as good as a quick rise pizza baked on a pizza pan can look. OP now needs to step up his game and get a pizza stone or steel, a peel, and do a 48 hour cold ferment with his dough, having reduced the yeast from a whole packet to about 1/8 of a tsp per dough ball. He also needs to watch some videos on how to properly open the dough balls.
Next Friday I will make a post of my pizza night.
>>7197969
calzone
>>7197780
I've seen someone place napkins on his pizza then flip the box and walk out...
What do you guys think of this pizza?
>>7197220
I like this recipe because its simple and the ingredients are simple. Will give this a try sometime next week. The only thing im going to alter is the salami be diced and probably only use mozzarella and cheddar to cut down on cost
>>7197254
you are spoon has a whole innit bro
>>7197220
This recipe is not that great to be honest for many different reasons. You don't need both honey and sugar - either choose one and double up on the amount. Why are you mixing your yeast with sugar and the honey? Whisk the yeast by itself and let sit for around 5 minutes if it's IY. The water you are using at 110F will kill the yeast, damn dude that's waay to high. Use around 86-88F and then for your 3/4cup, use cooler water - around 64F.
You should mix your cold water with the honey/sugar, salt, and oil then pour in your activated yeast. After that mix in your flour (i like to use unbleached bread flour) and mix then knead with your hands for about 10 minutes, or until you cannot feel any hard knots in it. Obviously you will knead the dough in flour, then you will shape your dough and place in the fridge for about 3 hours if you want for the same day - if not then let it proof for around 30 hours.
>>7197248
You fucked up
>>7197298
Well shit. I thought it was going to be shit but it actually looks pretty great. Nice job OP
>>7198549
that's a misconception,
the 00 refers to the fineness of flour,not gluten,like in american flours...it has a higher gluten content than AP
the only problem with the 00 is it doesn't want to brown unless it's at wood oven temps but that's where the sugar comes in
>>7198750
The honey and sugar are in the dough recipe because yeast, once activate, feed on sugar; it's for their benefit and not so much for the taste.
>>7199005
Yes, but you should know that honey alone can do the same as granulated sugar and can provide a little more hydration to your dough. You don't need both sugar and honey to activate the yeast.
>>7198773
It's still a low-gluten flour. People typically think "pizza flour" therefore it must be high gluten-- and they buy a bag of Caputo.
The fine grind absorbs more water, which is okay if you're going to explode it out at 900f in 60 seconds in a wood-fired oven.
But you're wasting your money if you're putting Caputo in your home oven. Bread flour or high-gluten is what you want for home baking.
You also won't end up with a dough that has much structure left after a cold ferment if you use a low-gluten flour like 00 Neapolitan.
Also for home baking: diastatic malt powder is great for browning.
The only thing I put in my dough after 2+ years of cooking it regularly is flour, water, yeast, salt and dsmp.
>>7199117
you don't use a starter? i'm down to just flour water and salt... haven't used yeast in months because of my starter, which I keep in the fridge.
>>7197348
Stop trolling or learn how to make dough dumbass
>>7198504
I lold
>>7197531
I work in high end pizza and pasta restaurants and I can say this advice is solid. A stone can be expensive so you can use a cast iron instead. I also recommend reducing your sauce for a pretty long time if you're able to, to really bring out some sweetness
>>7199140
I have a starter I caught myself. It makes the best breads and pizzas, but I haven't actually used it for pizza recently, since I've kind of been trying to reproduce what a restaurant might do, how their workflow would go. When I first started I was doing poolishes and autolyses all kinds of things.
They key to using starter is room-temp fermentation. Sourdough is sour because of bacteria that eat the dough and give off lactic acid. These guys only really work at room temperature. They don't do a lot at fridge temps. This is why its best to store starter at room temp, too. Room temp fermentation tends to be much shorter because after about 36 hours the dough starts to get so eaten up it just falls apart.
Long room temp fermentation makes the absolute best bread/pizza though.
>>7198743
Almost like it was made that way
>>7199552
This is what redditors believe trolling is.
>>7199628
Please go back to /tv/ already, don't fucking ruin another board, stick to your containment
>>7199655
Kek
>>7199655
That should be the new retort - check your containment.
>>7198720
meh. would have a slice.
>>7199784
While you were sober?
Hey guys
Had some left over ingredients from last night, so what the fuck... another pizza!
This time only the pre-bake and final product.
Changes made -
Dough:
Removed 1 tbsp sugar from dough recipe
2 tsp salt was added during final kneading of dough so to not kill yeast during activation
Sauce:
Added 1 tsp of paprika
Adjusted garlic powder from 1/4 tsp to 1/2 tsp
Adjusted black pepper from 1 tsp to 1/2 tsp
Adjusted italian seasoning from 1 tsp to 2 tsp
Adjusted lemon pepper from 1/3 tsp to 1/2 tsp
Tonight I only took half of the total dough I made to make a thinner crust. While last night was good, it was a little much. I also chopped up the salami just to make it easier to cut when all finished. Also, because it's thinner dough, I only put it in for 10 minutes @ 500F instead of 15 minutes at same temp.
>>7199655
*tips fedora*
And last one
Thanks for the thread comments. I understand my technique and tools are wanting. I didn't go with fresh herbs and tomato to save on cause with the sauce. I don't have the money right now to get a pizza stone, but it's on my list of expendable spending in the future. I'll look into the fridge dough method a little later, I have a list of techniques to check out and this one made the list.
Have a good night
>>7199799
Ah!
I also reduced the amount of salt from 1 tsp to 1/2 tsp in the sauce recipe.
Hey OP your dough looks great i'm gonna try it sometime. Screen shotted for later use.
Also, what kind of sausage goes best on pizza? I like jimmy dean for breakfast, the spicy stuff would probably be great on pizza.
>>7199852
I like hot italian sausage on pizza.
>>7199852
I'm partial to brauts. We have a local butcher who makes some amazing bratwurst and they're the only kind of frankfurter I'll eat anymore.
>>7199117
i make a new york style pie...so i am not looking for the puffiness i get with high gluten..
i still get a beautifully structured cornicione though
have made 100's of pies using this flour and haven't had a problem yet
Lovely thread anon, thanks for sharing!
Gonna give it a bump.
So, pizza pans/stones.
Metal pan, or stone? What do you prefer Anons? What are pros and cons? Which will last longer? If pan, what metal is good?
>>7197738
sounds like a good night senpai..
Hope to see you again soon.
>>7202264
Metal pans are for more convenience than anything. Ideally, and traditionally, you would want a stone because it cooks your crust better. If you see people hating on your pizza because you didn't use a stone, just disregard them, they're being cook elitests. Right now I'm using a metal pan only because I don't have the expendable money for a stone, or really the place to store it in my tiny apartment. If I had the room, and disposable income, I'd get a stone, but if your recipe is good enough you can skate by with a pan.
>>7202943
That takes a skill set I don't have. It would require me to make some dough and play around with it until I master the art of tossing dough to stretch it. Also, it's kind of gimmicky, there's many ways to stretch your dough, I simply used the easiest and likely most non-traditional method.
>>7199565
pizza stones arent that expensive, i think 30-40 bucks is reasonable if you make pizza every now and then
the sauce advice is great, you can also make the pizza sauce a few hours in advance and then let it rest
>>7197738
Recipe?
>>7202639
nigga pizza stones can be had for like $20 if you do some looking and they really help develop the crust better and you can use them when baking any kind of bread just buy one and join the winning team already
>>7199817
Except for the fact that making your own sauce out of good canned tomatoes + garlic + basil + sugar + olive oil is literally cheaper than buying shitty canned sauce.
>>7202264
If you use anything other than a pizza stone / steel you're doing it absolutely wrong.
Pizza pan = trash tier.
>>7203812
Even less, but you also need a paddle/peel to get it on the stone.
The only kind of pan a pizza should be cooked in should be made of steel or cast iron. A thin aluminum pan will never ever make an acceptable crust.
>>7204133
>you also need a paddle/peel to get it on the stone.
use an upside down cookie sheet dagnabit if u cant figure this out yourself there is no helping you
>>7203722
TV means Tesco value, the cheapest you buy
50g TV plain flour
50g TV cocoa powder
150g Butter
1 tsb vanilla extract
2 eggs
250g sugar
If you like them with a rich chocolate use 70g Cocoa powder
Put everything bar the eggs in bowl, mix well, add eggs
>>7204773
Just did the maths
Works out at £1.10 per batch
The pizza is the same, about £1 for a 12/13 inch pizza with a mini pizza from the off cuts too
>>7204192
Your dough will need to be awful dry to make it easy. One can also use parchment paper.
made this pizza like a year ago.. this thread makes me wanna make another one
used jalapeno pepperoni
turned out okay for my tastes.
>>7197246
This doesn't seem nice at all.
I'd say it's better to not use tomato paste other than to give food colour. It's better to use fresh ingredients in tomato sauce (avoid spices and powders, stick to fresh herb and fresh aromatics) and use skinned plum tomatoes or skin the tomato yourself. Let it simmer, add your fresh herbs towards the end and blend the whole thing. This sauce works for anything really, but for pizza it's better to reduce it and lose some of the water (which would otherwise make the pizza soggy).
Finaly a real /ck/ thread instead of the usual /fastfood/ threads
>>7205736
>like a year ago
>like
Was it a year ago or not?
Do you have problems with math?
>>7197246
>garlic powder.
NO. Also, use a can of crushed tomatoes (strain it first) and add a couple of spoons of tomato paste. The rest seems, ok. I would add a chilli as well.
>>7205774
Stop being an edgy faggot.
>>7205813
>rekt
>>7205815
I wasn't even the guy who the autist was referring to.
>>7197246
>1 can tomato paste
>1/4 tsp garlic powder
>1/3 tsp lemon pepper
>1 tsp onion powder
what the fuck are you doing
>>7206364
Substituting fresh ingredients for dry ingredients to save on cost.
What are YOU doing?
>>7207661
If you want a more authentic fast food taste to it, it's the way to go. Also, keeps better over time so you dont have to buy new stuff for every dish.
I dont mind dry ingredients once in a while.
I can never get the chewy kind of dough that the pizza chains get, how is it accomplished?
I got a pizza oven.
>>7207739
What's your dough recipe?
That's 95% of what keeps a dough soft.
>>7207753
On the top of my head
2 dl water
packet of yeast
1 tsp salt
3 tbsp olive oil
1 tsp sugar
6 dl flour
sugar goes with the yeast in the water.
>>7207766
I'd say nix the salt, it's prevent microbial growth of the yeast. Knock back your olive oil too, 1 tbsp, 2 max. Also increase your sugar to 2-3 tsp as the yeast feeds on sugar. If you want to add salt to your dough, I'd say do it in the kneading/mixing process and not during the activation of your yeast. Otherwise it's a good looking dough recipe. How is it coming out when you make it? What's the texture of your cooked dough?
>>7207854
It's a pretty decent dough, and the salt does go into the dough in the mixing process.
It becomes what I've come to know as "homemade tier dough". A little crispy on the outside and fluffy inside, but I dont get the really chewy texture of the pizza chain pies.
>>7207865
Pan or stone?
If pan, I think you may be at the limitation of what it can do in regard to making a good crust.
>>7207955
I do have a stone. I also have one of those standalone pizza ovens they were selling some time ago.
>>7197756
nobody cares m8
go eat unseasoned chicken breast and do pilates somewhere else
>>7208004
Standalone pizza oven? Can you provide a link?
In my experience, the best crust is a simple crust. I keep my formula very, very simple, unless i'm trying to make something like a deep dish or cafeteria-style pizza. I stick to 100% flour, 80% water, 2.5% salt, 0.2% yeast. Makes a pizza that can handle being very thin under the toppings, with an open crumb structure in the crust.
As for sauce, I never screw around with cooked sauces. The sauce cooks while you bake the pizza, and I prefer the taste of fresher ingredients. I blend a can of crushed san marzanos, a quarter onion, a clove of garlic, some fresh basil, and salt/pepper into a fine puree, then just use that directly on the pizza. No muss, no fuss, and a great base for a variety of toppings.
>>7208129
I guess they call them pizza maker in english. What I got resembles this, but its a clone made by a scandinavian company.
https://www.youtube.com/watch?v=30oPDAcCM3g
>>7205806
The fuck is wrong with garlic powder faggot
