Cooking and Dining

[tifosi77]

Watching people who boil meat in a bag get high and mighty about the doneness of steak is high comedy.

If you don't understand it, I imagine it would be funny.

I mean, you use 'boil' to describe 130 degree water.

[dodint]

Yes.

[NTP66]

Shut up, dodint.

[count2infinity]

So I've worked a bit on my pizza dough recipe to get it to where I really like it. I've made pizza every Friday for about 4 months now, so I've had plenty of time to tinker... Final dough recipe here:

400 g bread flour
260 g water
20 g olive oil
10 g salt
10 g sugar
3 g yeast

Mix it all together until the flour is all hydrated. Leave at room temp for 30-60 minutes. Give it another quick mix, and then put it somewhere cold for 24-72 hours. Our garage has been a great location recently, but the fridge works too.

A few hours before you're ready to make pizzas (I do it at lunch on Fridays), divide the dough into two, ball it up and let it rest in the cold until you're ready to start preheating your oven. Once you're ready, bring it into room temp for about an hour (you'll need that much time for preheating your oven anyways).

This past Friday, I was tired, my wife was tired, we decided to just do take out. So I still had the dough. I tried making hoagie rolls with it, and this is the PERFECT dough for hoagies. I divided into 3 (you could probably do 4 as well), shaped it into logs instead of balls, let it proof up for an hour and a half, two hours. Long enough to get to room temp and then some. Do an egg white wash on them, score 'em right down the center, and pop 'em into a 450 degree oven for 15-20 minutes and they're done.

[robbiestoupe]

So I've worked a bit on my pizza dough recipe to get it to where I really like it. I've made pizza every Friday for about 4 months now, so I've had plenty of time to tinker... Final dough recipe here:

400 g bread flour
260 g water
20 g olive oil
10 g salt
10 g sugar
3 g yeast

Mix it all together until the flour is all hydrated. Leave at room temp for 30-60 minutes. Give it another quick mix, and then put it somewhere cold for 24-72 hours. Our garage has been a great location recently, but the fridge works too.

A few hours before you're ready to make pizzas (I do it at lunch on Fridays), divide the dough into two, ball it up and let it rest in the cold until you're ready to start preheating your oven. Once you're ready, bring it into room temp for about an hour (you'll need that much time for preheating your oven anyways).

This past Friday, I was tired, my wife was tired, we decided to just do take out. So I still had the dough. I tried making hoagie rolls with it, and this is the PERFECT dough for hoagies. I divided into 3 (you could probably do 4 as well), shaped it into logs instead of balls, let it proof up for an hour and a half, two hours. Long enough to get to room temp and then some. Do an egg white wash on them, score 'em right down the center, and pop 'em into a 450 degree oven for 15-20 minutes and they're done.

How important is the "cold" process do you think? Wondering if the ingredients would work well in a bread maker.

[count2infinity]

The cold process is where you're getting all your flavor from. I think (and I've put zero research into this to know if true) the long cold ferment helps with texture too. You don't have to kneed this stuff. The gluten just develops over time (I guess...). I noticed during the hotter months, that a bowl sucks in the fridge because it takes so much space. I bought one of these guys:

It's a little taller rather than wide, and the lid means I'm not going through plastic wrap all the time to top the bowl.

[robbiestoupe]

I'll have to give it a try. The recipe I use is from the bread maker book. It's not bad, but it only produces two, thin crust pizzas. Always willing to try something new. It's been a while since I've made pizza, so maybe this will get me back in the swing of things.

[NTP66]

What do you do for sauce? And how long do you cook your pizza in a traditional gas oven?

[count2infinity]

What do you do for sauce? And how long do you cook your pizza in a traditional gas oven?

Wegman's Parmesan Romano Pasta sauce... I know some might think that's a no no, and you need to make your own from canned tomatos, etc. Don't care. For 99 freaking cents, this stuff is great.

I have an electric oven and a pizza steel. I put the steel on the next to top rack and crank it as high as it'll go (mine goes to 550). From there, the dough is shaped onto parchment paper and when it's ready to go in, I just throw the parchment in with it. The parchment will burn, but I've never had it catch on fire. The pizza cooks for about 5-7 minutes or so? I've never timed it, but it's quick.

[robbiestoupe]

Typically when doing homemade pizza, it's margherita style. But the kids don't eat that so the second pizza we use generic Aldi brand pizza sauce.

[shafnutz05]

Second Wegmans sauce... It's legit.

[DigitalGypsy66]

We use the Classico pizza sauce, fwiw.

[mac5155]

Don Pepino

[blackjack68]

Don Pepino

This is correct.

[count2infinity]

I've not tried that, but I have pizza night coming up Friday... I'll give it a go.

[blackjack68]

[mac5155]

Best sauce I've had that isn't from a local spot like Dellalo's or Rizzo's.

[blackjack68]

Been using it for 35ish years back to my restaurant days. Excellent for mozzarella sticks.

[tifosi77]

28-oz can of San Marzano tomatoes and salt.

*shrug*

[NTP66]

Anything from Delallo's is top notch.

[shafnutz05]

Annoyed with all of the superfluous nonsense that comes with any online recipe? Pop-ups, videos, ads, life stories, etc? You're welcome:

https://www.justtherecipe.app/

This is fantastic.

[count2infinity]

Btw... if anyone needs a look at what my pizza ends up as with that recipe:

[NTP66]

Mike's Hot Honey is good stuff. A little too hot for my personal taste, but still tasty.

[willeyeam]

Annoyed with all of the superfluous nonsense that comes with any online recipe? Pop-ups, videos, ads, life stories, etc? You're welcome:

https://www.justtherecipe.app/

This is fantastic.

I love you

[count2infinity]

Mike's Hot Honey is good stuff. A little too hot for my personal taste, but still tasty.

Yup... that was a chorizo with hot honey pizza. Delicious.

So far my favorite with the hot honey is just mixed with softened butter and spread on bread or dinner rolls. So good.