REMINDER: THE ARENA PLATFORM, INC. has no obligation to monitor the Forums. However, THE ARENA PLATFORM, INC. reserves the right to review any materials submitted to or posted on the Forums, and remove, delete, redact or otherwise modify such materials, in its sole discretion and for any reason whatsoever, at any time and from time to time, without notice or further obligation to you. THE ARENA PLATFORM, INC. has no obligation to display or post any materials provided by you. THE ARENA PLATFORM, INC. reserves the right to disclose, at any time and from time to time, any information or materials that we deem necessary or appropriate to satisfy any applicable law, regulation, contract obligation, legal or dispute process or government request. Click on the following hyperlinks to further read the applicable Privacy Policy and Terms of Use.
The best pizza?
- Thread starter luvtosurf77
- Start date
28 oz can of San marzanos, recipe said to squish by hand, but left big chunks, so I blended it w 1 tsp sea salt, 1 tsp olive oil, and 1 clove garlic. Not great, needs some more spice, IMO. My wife can't do spicy, but if it were just me, I'd add some red pepper. Didn't add basil bc I knew I was going to add it after cooking.Recipe please
For 4 10-12" pizzas:
600 g 00 flour
10 g sea salt mix in w flour
Mix in separate bowl:
375 g water (used filtered from the fridge), warmed to 100 F
10 g Honey
1 packet dry yeast
Mix together slowly by hand. Could've used the mixer, but too lazy to get it out.
Proof at room temp covered for 2 hr. Was about 70 F yesterday in the house.
Cut into 4 equal parts around 250 g each (makes a 10-12" thin crust Neapolitan style crust). Roll into balls. I didn't let the balls proof much longer, but dough will only get softer if you do. Dough was really soft and stretchy w lots of air. Pushed out the air to the crust, starting in the center (important step to have a light airy crust). Stretch to size.
I have no idea what we use at the pizza store bc this was just for a family of 4 last minute. I tweaked some recipes I looked up online, but increased the amounts bc most recipes are for only 2-3 pies.
At the store, we make a poolish the day before we make the dough.
Thank you
Do you saute it for a little while after blending, or straight from the blender to the pizza?
I've been preaching the importance of water quality and temperature for decades
New spot in mammoth across from the Liberty Bar (old Perrys pizza), owned by the same people. Recommended by a buddy who has lived there for 30 years, can’t remember the name and not seeing it on google maps but check it out. Best I’ve had in mammoth, including Giovanni’s back in the day. Tons of beers on tap as well.
Same dough recipe we’ve been using except corse grained sugar instead of honey. You got a good fluff on the dough. Would bang.
I sauteed it.Thank you
Do you saute it for a little while after blending, or straight from the blender to the pizza?
I've been preaching the importance of water quality and temperature for decades
View attachment 173682
They shouldn't have pineapple on the premises if they are that authentic.
Brooklyn is Not where this abomination was first committed
From last Friday. A little toasted around the edges but very good none the less.
Last night's pie was on another level. We've been been adding steamed artichoke hearts to the sauce and it is next level good.
If the family is on board tonight, might do another fried crust, but this time throw it on the new pizza stone and bake the toppings, instead of the torch. Pics coming. Might be the best one, yet. Too labor intensive for commercial, though.
Had to go to Costco and didn't have time to prep the dough (hungry kids). Will post updated pics when we try it.
Last weekend, I made myself one at the store. The dough was cold and stiff. Cooks were predicting it was going to be a rough night. My crust sucked. Dough makes or break pizza.
Last night's pie was on the very good to really good side of the spectrum.
