Homemade Pizza

[Vades]

There are so many different styles of pizza in the US that you need to. What you're striving for sounds more like a New Haven than a New York.

I was thinking the same.

 

[bwana]

 

[bwana]

What kind of four is everyone using? I want 12-14% ideally for NY style pizza but my available options are somewhat limited.

Golden Cloud White Bread Wheat Flour 10.7%
Snowflake White Bread Wheat Flour 12.4%
Eureka Mills Stoneground White Bread Flour 11.4%

Eureka Mills 00 Stone Ground Wheat Flour 11.9%
Caputo Pizzeria 00 12.5%

I've ordered some vital wheat gluten to help.

 

[bwana]

 

[Vades]

What kind of four is everyone using? I want 12-14% ideally for NY style pizza but my available options are somewhat limited.

Golden Cloud White Bread Wheat Flour 10.7%
Snowflake White Bread Wheat Flour 12.4%
Eureka Mills Stoneground White Bread Flour 11.4%

Eureka Mills 00 Stone Ground Wheat Flour 11.9%
Caputo Pizzeria 00 12.5%

I've ordered some vital wheat gluten to help.

I'm using Caputo, switching between their 00 and Pizzeria variants for no reason in particular.

 

[bwana]

I'm using Caputo, switching between their 00 and Pizzeria variants for no reason in particular.

Are you primarily making Neapolitan style?

 

[Vades]

Are you primarily making Neapolitan style?

More NY style, using the dough recipe you shared previously.

 

[bwana]

All balled up and ready to go. Tried a bulk cold proofing this time, so I'll keep them refrigerated until this afternoon and see what happens. Also dropped hydration down to 62%.

 

[bwana]

The crust got away from me but it tasted great - I need to stretch it better and reduce the amount of dough.

Toppings: bacon, pepperoni, spare ribs, olives, and peppadews.

 

[Vades]

View attachment 1847369

The crust got away from me but it tasted great - I need to stretch it better and reduce the amount of dough.

Toppings: bacon, pepperoni, spare ribs, olives, and peppadews.

Looks really good!

 

[bwana]

Looks really good!

If you're asking if it was supposed to be Neapolitan... then regrettably no.

 

[Vades]

If you're asking if it was supposed to be Neapolitan... then regrettably no.

Apologies, quote fail.

 

[bwana]

Nobody else cooking pizza at the moment?

My man-maths tells me if I keep cooking pies once a week for the family I'll have paid off my Arc in a year.

Pizza night

View attachment 1848896

View attachment 1848929

Pepperoni, bacon, salami, olives, and peppadews

 

[Vades]

Nobody else cooking pizza at the moment?

My man-maths tells me if I keep cooking pies once a week for the family I'll have paid off my Arc in a year.

That's good! I've slacked off a bit on the pizza making, need to correct that soon.

 

[bwana]

Ooni volt 2 - any takers?

 

[bwana]

Leftover dough from last week - topped with pepperoni, salami, bacon, olives, peppadews, and blue cheese.



Time for a new launching peel as well. 12" ain't cutting it.

 

[Vades]

Got back in the saddle yesterday. Made a same day dough and cold fermented for only a few hours.

 

[bwana]

Got back in the saddle yesterday. Made a same day dough and cold fermented for only a few hours.

View attachment 1851603

View attachment 1851604

Looks good. Maybe I don't need to do all these long proofs of mine? I'm doing dough tonight for mid-week.

What oven are you using again?

 

[Heisenborg]

So a spar 1kg dough would not work for this use case?

Jirre those pizzas look amazing

 

[Vades]

Looks good. Maybe I don't need to do all these long proofs of mine? I'm doing dough tonight for mid-week.

What oven are you using again?

Thanks, using a Milex.

For me, the longer cold proof adds better flavour to the bases, so I prefer that when I have the inclination to plan ahead.