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Post by wizard0ftrance on Sept 13, 2022 16:15:45 GMT -5
After having moved to a small town, the limited amount of pizza places only provide pizza that is edible... not delicious. Thus started my quest for good pizza in my state. I can find fairly good pizza 60mi east of me, and 75mi west of me but that's it. So I figured out if I wanted really good pizza it would have to come from my kitchen. After many hours watching videos and checking out recipes I finally found the best recipe and it makes killer pizza. Here it is: Pizza Dough Recipe Make the Poolie (the night before) (The Poolie is one of the secrets to really great dough it adds yeast proofed flour to the mix) Mix together: 1 ½ cups warm water 1 tsp yeast 1 tsp sugar Let proof for 5 min (until foamy) Then add 1 ½ cups flour and stir well Cover, let sit at room temp for 1 hour, then refrigerate 16-24 hrs to proof. Now to make the Dough. (The next day) Add 3 cups water to a large bowl Place proofed poolie in bowl Add 1 ½ cups flour to bowl and then mix Then add 2.5 Tbsp salt and another 1 ½ cups flour and mix thoroughly (should be sticky) Cover and let rest for 15 min Lightly coat hands with olive oil and knead dough by picking up and folding in half and repeat until dough forms large smooth ball. Coat bowl with olive oil and place dough ball in it then cover and let rest for 1 hour. Make the dough balls Coat hands with olive oil. Remove dough from bowl and pat top of dough to apply oil. Make 100gr (3.5oz) balls of dough. (slightly bigger than a baseball) repeatedly folding dough under itself to make smooth balloon like ball. (You can freeze any extra dough balls that are not to be used right away.) Place dough balls to be used spaced 2" from each other in a container and cover for two hours. When ready to use: Remove proofed dough ball from container and place into plate of flour to coat. Flip and coat other side Place on parchment paper and begin pressing stretching and shaping into pizza crust. Add sauce, cheese, and toppings. Cook on stone in preheated >500 deg oven until crust is golden. Dough balls to be frozen should be placed in a lightly oiled container (or multiple balls can be frozen while spaced in a larger container then transferred when frozen to zip lock bags.) To use frozen dough balls: place in refrigerator to thaw and then in a lightly oiled container with a lid at room temp for 2 hours before use. (then follow "ready to use" instructions)
You will LOVE this pizza.
Use San Marzano Certified Tomatoes (hand crushed), adding 1 tsp salt, 1 tsp olive oil, with torn up fresh basil mixed together as a sauce. Use ball mozzarella cheese cut in 1/2 inch cubes as well as fresh basil on the pizza along with any toppings you would like.
Lots of videos on this are available youtu.be/G-jPoROGHGE
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Post by nana on Oct 2, 2022 12:23:41 GMT -5
I started making this yesterday, and I made the poolie, all good. Then today when I set out to do part two, I realized the ratio of flour to water was way off! Overall, as written, it’s a one to one ratio, which is more like a batter than a dough! Something must have gotten lost in translation. There’s 1 1/2 cups of water in the poolie already, so I added only one cup to the large bowl, and 3 1/2 cups of flour, give or take a quarter cup, to get a nice shaggy, moist dough. I’ll probably add more flour when I go to knead it. But can you check your recipe? I’m just winging it here, I am by no means an expert bread baker!
I also think it was too much salt. Or not enough yeast. It is barely rising…Change in plans, we are not having pizza tonight but eggplant parmesan, and I’ll see if I can make some kind of foccaccia/breadstick type thing out of the dough. But as written it just did not work for pizza dough!
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Post by wizard0ftrance on Oct 3, 2022 0:44:52 GMT -5
I started making this yesterday, and I made the poolie, all good. Then today when I set out to do part two, I realized the ratio of flour to water was way off! Overall, as written, it’s a one to one ratio, which is more like a batter than a dough! Something must have gotten lost in translation. There’s 1 1/2 cups of water in the poolie already, so I added only one cup to the large bowl, and 3 1/2 cups of flour, give or take a quarter cup, to get a nice shaggy, moist dough. I’ll probably add more flour when I go to knead it. But can you check your recipe? I’m just winging it here, I am by no means an expert bread baker! I also think it was too much salt. Or not enough yeast. It is barely rising…Change in plans, we are not having pizza tonight but eggplant parmesan, and I’ll see if I can make some kind of foccaccia/breadstick type thing out of the dough. But as written it just did not work for pizza dough! Sorry, that was my bad in transposing grams into cups and tablespoons. Here is the original recipe in Grams. And it's Poolish... not Poolie. Hope this helps.
Pizza Dough
Make the Poolish (the night before)
Mix together: 300 gr warm water 5gr dry yeast 5gr honey/sugar Let proof for 5 min (until foamy) Then add 300 gr flour and stir well Cover, let sit at room temp for 1 hour, then refrigerate 16-24 hrs to proof.
Make the Dough. (The next day)
Place proofed poolish in large bowl. Add 200gr water and mix with poolish and try to melt it. Add 710gr flour to bowl Add 30gr salt And mix until fully integrated. Add 200 gr water Add 20gr olive oil Mix well Cover and let rest for 30 min Lightly coat hands with olive oil and remove dough from bowl and place on breadboard. Knead dough by picking up and folding in half and repeat until dough forms large smooth ball. Coat bowl with olive oil and place dough ball in it then cover and let rest for 1 hour.
Make the balls
Coat hands with olive oil. Remove dough from bowl and pat top of dough to apply oil. Make 100gr balls of dough. (slightly bigger than a baseball) Freeze any dough balls that are not to be used right now. Place dough balls to be used spaced from each other a container and cover for two hours.
When ready to use:
Remove proofed dough ball from container and place into plate of flour to coat. Flip and coat other side Place on parchment paper and begin pressing stretching and shaping into pizza crust. Add sauce, cheese, and toppings. Cook on pizza stone in preheated >500 deg oven until crust is golden.
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Post by nana on Oct 3, 2022 5:22:39 GMT -5
I figured something had to be off!
The focaccia came out OK, edible, not fantastic. But I will try this again using the grams. I knew that kitchen scale would come in handy!
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Post by wizard0ftrance on Oct 28, 2022 11:23:43 GMT -5
The recipe here was for a Margarita type pizza (Naples style)... here is what I was really after: New York Style pizza.
New York Style Pizza Dough (weight in grams provided in case you need it) Water 2 cups 475g Sugar 2 tsp 8g Salt 2 tsp 11g Active Dry Yeast 1 pkg 7g Flour 6 cups 750g
Mix Warm Water (90-100 deg f) and Yeast together until Yeast is dissolved Add Sugar and mix until dissolved. Add Salt and mix until dissolved Put Flour in stand mixing bowl and add the water mixture. Turn mixer on low for approx 15min Add olive oil enough to dough on last spins to prevent sticking Cover with plastic wrap and allow to rest (in mixing bowl) for 20 min. Make 12oz (340g) dough balls for 14 inch pizzas Put dough balls in container with cover (adding olive oil to balls to prevent sticking to container) and rest for 1/2 hour at room temp. Then continue rest for 20-24 hours in fridge. When read to use, rest dough balls for 30-40 minutes at room temp before making pizza.
Pizza Sauce 1-28 oz can crushed Tomatoes 1 Tbsp Olive oil 1 tsp Salt 1 tsp Basil 1 tsp Oregano
Put all ingredients into bowl and stir. It’s now ready to use.
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Post by wizard0ftrance on Nov 18, 2022 14:13:03 GMT -5
I found that you can make this recipe for same day usage if you give yourself 2 hours for initial rising in bowl, then make the balls, then allow balls to rise for another 2 hours. You are then ready to rock!
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Post by wizard0ftrance on Dec 6, 2023 4:56:20 GMT -5
Every Saturday Night is Pizza night at my house. I started with the recipes above... but here is what I ended up with and have stuck to because we like it the best. Even though I make an extra pizza, there are no leftovers...ever.
I use around a 65-66 percent water to flour ratio (aka 2/3rds) Example: (Using 250 grams of flour per pizza) For 3 pizzas I would use 750gr Bread Flour and 500gr of water. Two pizzas would be 500gr bread flour and 330gr water.
In this example I am using measurements for 3 pizzas (750gr bread flour)
2pm Saturday afternoon. in a Walmart plastic food container I put 500gr warm (105 -110 deg) water (warm/hot to touch). I add 2 teaspoons instant dry yeast and 2 teaspoons sugar or honey. Mix until sugar and yeast are dissolved.
In my Kitchen Aid stand mixer (you can mix this by hand.. but why?) I add 750gr bread flour and 2 teaspoons salt Mix together.
Setting the mixer on slow and using a dough hook, I pour the yeast water in to the mixing bowl with the flour. (To aid in mixing I cheat... I use a small thin spatula to push the flour off of the sides of the bowl and into the center where it will mix quickly.) When able, (meaning the flour won't blow out the top of the bowl) increase mixer speed to medium and mix for 10-12 minutes (or until dough is all stuck to the dough hook and not to the sides of the bowl. Remove dough from dough hook (I push it down with my finger) and dribble enough olive oil along the sides of the lump of dough to insure it will not stick to the sides of the bowl when it rises. Cover with plastic wrap and set in warm place for two hours.
4pm Saturday Afternoon Remove plastic wrap from bowl and dump dough onto bread board. (I have a rubber scraper handy just in case it sticks to the sides of the bowl) Make your 3 dough balls 400-420gr each Coat Plastic storage containers with olive oil to prevent sticking and place dough balls inside then seal the lid on the container (I use 3 separate containers) Put in warm place and let rise again for two hours.
6pm Pizza time. Place pizza stone on oven rack placed in the middle slot of the oven Preheat oven to 500-550 deg Cover pizza making board with parchment paper. (you could use semolina as a non-stick agent) but parchment paper is SO much easier. Remove dough ball from container and place on Paper plate with flour on it to coat the bottom of the dough with flour, then place dough on parchment paper and stretch/form into desired pizza shape. Add pizza sauce (1 can Crushed tomatoes, 1 tablespoon olive oil, 2 teaspoons salt... and mix) to stretched out dough. Then add mozzarella cheese to your liking as well as any topping you might want. Transfer pizza to pizza stone in oven (using a pizza peel is easiest) and cook for 10-12 minutes or until desired doneness.
Enjoy.
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Post by nana on Jan 27, 2024 12:05:18 GMT -5
Here is a kind of a different pizza dough recipe, which was given to me by the guy who drives the morning school bus I ride with a student. He used to work at a pizzeria, and he said this makes a very easy to handle dough. That’s always my toughest task: stretching the dough out without getting holes in it! Start this the day before you want to make pizza.
4 cups all purpose flour 1 tsp yeast 1 1/2 tsp salt(I use kosher salt, but if you use table salt, just make it a single teaspoon) scant 1 1/2 cups cool water
Mix yeast and water in large bowl or container Mix in salt, then stir in the 4 cups of flour. It will seem VERY dry, and you will not be able to stir in all the flour with a spoon! Get it as good as you can, then turn out onto the counter and knead the dough until all the “excess” flour is incorporated and the dough is smooth. It will be a fairly stiff dough. put a little olive oil on your hands and coat the dough ball lightly, place it back into the container, cover with a lid, and place in a cool spot, like an unheated room, for 18-24 hours.
The next day it should have risen to more than double, and have a bubbly looking surface, and will smell almost like sourdough. It will now be a fairly loose dough! Do not punch down, just cut off as much as you need and start pressing and stretching it out on your greased pizza pan. I find it just the right amount to make two 14” round pizzas, with a thin bottom and a nice thick chewy rim. It also makes a nice Italian baguette type bread. You can also refrigerate what you don’t use and use it the next day or so.
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Post by wizard0ftrance on Feb 12, 2024 14:31:17 GMT -5
After watching so many videos of people spinning pizza dough in the air to get it round, I notice that they first form the dough by making a ridge around the edge of the dough with a trough in front of the ridge and the rest of the dough mounded in the middle. Then they pick up the dough, invert it over their knuckles (hands together), and begin spreading out the dough by just separating their hands a little at a time and then rotating dough a little, then repeat. Soon, just the weight of the dough itself is all that is required to stretch it out. This is where a lot of people start spinning the dough in the air (I'm not there yet... ability wise) but its not necessary to spin it and it makes forming the dough a breeze. It's a good technique for my arthritic hands.
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Post by nana on Feb 12, 2024 18:29:14 GMT -5
I’ve tried the spinning, with comical and disastrous results, but never with the dough pre-formed like that…I’m willing to try it one more time, as long as there are no cameras around!🤣
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Post by wizard0ftrance on Feb 17, 2024 2:48:49 GMT -5
Check out the videos of other people forming the pizza dough and then spinning it. The prep work is half the battle!
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