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What recipe did you use for the dough? Care to share?Tried making some dough last minute at home. Used a 1 hr recipe, but let it proof at room temp for 2 hours. Came out light and airy.
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fried the bottom in olive oil, then took the torch to the top:
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check out the air in the crust:
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I'm just trying to figure out the frying part. The bottom is super crunchy. It's cheating. If you fry the top, too, then it gets burnt w/ the torch. Any topping sticking up gets burnt, too. I think the best application for frying is to fry just the bottom, then stick it on a pizza stone and broil the top in the oven until the toppings boil. Don't throw away your pizza stones.
Edit: homemade San Marzano tomato sauce.
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:What recipe did you use for the dough? Care to share?
Thank you28 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.
I've been preaching the importance of water quality and temperature for decades375 g water (used filtered from the fridge), warmed to 100 F
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.Had Giovanni's in Mammoth yesterday evening.
Quality has waned over the years but washed down with a beer, it certainly hit the spot after 6.5 hours on the road.
Same dough recipe we’ve been using except corse grained sugar instead of honey. You got a good fluff on the dough. Would bang.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.
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.
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
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They shouldn't have pineapple on the premises if they are that authentic.
Brooklyn is Not where this abomination was first committed
So how’d it turn out?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.So how’d it turn out?
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.