I typically use Active Dry Yeast. For most of mine, I make a starter that I let prove for 12-24 hours. I then add that to the rest of the dough....gives it a bit of a boost despite being at cold temps. Let it hang out in the fridge for about 48 hours and you're good to go. Just be sure to take it out of the fridge a good 2-3 hours before you want to stretch the dough to allow it to come to room temp.
Pizza night. Got some great organic pepperoni from Vermont at Whole Foods today.
Pine Knob, MI Lollapalooza 1992 / Soldier Field, Chicago 1995 / Savage Hall, Toledo 1996 / Palace, Detroit 1998 / Palace, Detroit 2000 / Pine Knob, MI 2003 / Showbox, Seattle 2004 / MSG, NYC 2008 / Key Arena I & II, Seattle 2009 / Eddie Vedder Beacon, NYC 2011 / Eddie Vedder Benaroya, Hall Seattle 2011 / Barclays, Brooklyn I &II 2013 / Wells Fargo, Philadelphia II 2013 / Wuhlheide, Berlin, Germany 2014 / Wells Fargo, Philadelphia 1 2016 / Madison Square Garden, NYC 2 2016 / Wrigley 2, Chicago 2016/ Fenway 1, Boston 2018/
Pies came out great. Did the first with just the pepp and mozz. For the 2nd I had less pepp so i chopped it up with spinach, castelvetrano olives, mozz and ricotta.
Pine Knob, MI Lollapalooza 1992 / Soldier Field, Chicago 1995 / Savage Hall, Toledo 1996 / Palace, Detroit 1998 / Palace, Detroit 2000 / Pine Knob, MI 2003 / Showbox, Seattle 2004 / MSG, NYC 2008 / Key Arena I & II, Seattle 2009 / Eddie Vedder Beacon, NYC 2011 / Eddie Vedder Benaroya, Hall Seattle 2011 / Barclays, Brooklyn I &II 2013 / Wells Fargo, Philadelphia II 2013 / Wuhlheide, Berlin, Germany 2014 / Wells Fargo, Philadelphia 1 2016 / Madison Square Garden, NYC 2 2016 / Wrigley 2, Chicago 2016/ Fenway 1, Boston 2018/
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Those look great - especially since I am in the midst of a fast. Enjoy them!
Those look great - especially since I am in the midst of a fast. Enjoy them!
I feel ya. My resolution for the new year is to only eat sustainable meat once a week. So a greasy pepperoni pie was my choice for this week. They were enjoyed indeed.
Pine Knob, MI Lollapalooza 1992 / Soldier Field, Chicago 1995 / Savage Hall, Toledo 1996 / Palace, Detroit 1998 / Palace, Detroit 2000 / Pine Knob, MI 2003 / Showbox, Seattle 2004 / MSG, NYC 2008 / Key Arena I & II, Seattle 2009 / Eddie Vedder Beacon, NYC 2011 / Eddie Vedder Benaroya, Hall Seattle 2011 / Barclays, Brooklyn I &II 2013 / Wells Fargo, Philadelphia II 2013 / Wuhlheide, Berlin, Germany 2014 / Wells Fargo, Philadelphia 1 2016 / Madison Square Garden, NYC 2 2016 / Wrigley 2, Chicago 2016/ Fenway 1, Boston 2018/
I will. I've just put the dough balls in the fridge to proove overnight. I got more dough than I wanted, made 9 dough balls. I may have put too much yeast or it just expanded a lot in over 2 hours because it is so hot here. I screwed up making the dough balls, I didn't fold it the correct way as per the video.
Post edited by Thoughts_Arrive on
Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
Do it every quarter anyway but did it early this quarter based on the fact that I drank and ate like a fucking madman over the holiday. My body needs a week off and then to go back to the way I usually live. (Holiday was fun, though!)
My dough balls did not expand in size as much as I would've liked. Not sure why. I've taken them out of the fridge to get back to room temperature and then it's stretching and cooking time.
Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
Is there actual pizza under the kebab? wifey ordered two large plain for the kiddies tonight. The drive home was brutal. I actually had to leave the room while they were eating it. Damn diet however I did not break!!!
My first attempt at making Johnny Di Francesco's (400 Gradi) margherita. Was quite happy with it for a first attempt. Didn't cut my dough balls big enough or not enough yeast so I couldn't get a large sized base. Still yummy for mini bases. I used fresh mozzarella instead of buffalo mozzarella and tinned whole peeled Italian tomatoes by Annalisa. Also, I used instant dried yeast instead of fresh yeast.
Those look great! I would have gone a tad bit longer in the oven, though. How they taste?
Thank you! They were fantastic. Crispy yet soft and fluffy inside. Toppings were fresh and yum. Simple yet amazing. I cooked them for 10 minutes at 225c (fan forced) with the stone preheated for about 40 minutes. The batch previous to this I cooked for 8 minutes. I was just concerned that the toppings may overcook/burn so I kept it to 10 as per recipes online that use a stone and a conventional oven. 10 minutes was the winner for me, the bottom was cooked better. I might try maybe 11 next time. But will keep it to 10 tomorrow as my nieces are coming over to have some. I am currently resting my dough before prooving.
Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
"Kebab pizza (after Kebab) contains tomato sauce, cheese, onions, fresh tomatoes, pepperoni and kebab meat, and a sauce that is poured on after baking. The alternatives vary widely, but the most common are garlic sauce, tomato sauce, and mild and strong sauce."
"Mostly I think that people react sensitively because they know you’ve got a point"
Comments
Just be sure to take it out of the fridge a good 2-3 hours before you want to stretch the dough to allow it to come to room temp.
Will make the dough following this recipe (sans fresh yeast as it is hard to source) from the world champion pizza maker....
https://www.sbs.com.au/food/recipes/pizza-margherita
Video in link...
I've just put the dough balls in the fridge to proove overnight.
I got more dough than I wanted, made 9 dough balls.
I may have put too much yeast or it just expanded a lot in over 2 hours because it is so hot here.
I screwed up making the dough balls, I didn't fold it the correct way as per the video.
I'm in complete detox mode so I won't be eating pizza for awhile.
why’s everyone fasting/detoxing?
Vegas 93, Vegas 98, Vegas 00 (10 year show), Vegas 03, Vegas 06
VIC 07
EV LA1 08
Seattle1 09, Seattle2 09, Salt Lake 09, LA4 09
Columbus 10
EV LA 11
Vancouver 11
Missoula 12
Portland 13, Spokane 13
St. Paul 14, Denver 14
Classic Scruffy going with the New Year's resolution.
Quit kidding yourself. Go get a slice and enjoy. You live once.
What You Giving
I suggest you step out on your Porch.
Run away my son. See it all. Oh, See the World!
I've taken them out of the fridge to get back to room temperature and then it's stretching and cooking time.
Is Vesuvio just cheese with peppers?
I'd be good with that.
wifey ordered two large plain for the kiddies tonight. The drive home was brutal. I actually had to leave the room while they were eating it. Damn diet however I did not break!!!
Recipe and video here: https://www.sbs.com.au/food/recipes/pizza-margherita
They were fantastic. Crispy yet soft and fluffy inside. Toppings were fresh and yum. Simple yet amazing.
I cooked them for 10 minutes at 225c (fan forced) with the stone preheated for about 40 minutes.
The batch previous to this I cooked for 8 minutes. I was just concerned that the toppings may overcook/burn so I kept it to 10 as per recipes online that use a stone and a conventional oven. 10 minutes was the winner for me, the bottom was cooked better. I might try maybe 11 next time. But will keep it to 10 tomorrow as my nieces are coming over to have some. I am currently resting my dough before prooving.
Looks good.
"Margherita (after Margherita) contains tomato sauce, cheese (usually mozzarella) and basil. The three colors are alleged to represent Italy's flag. "
Vesuvio is a margarita with ham on it.
"Vesuvio (after Vesuvius) contains tomato sauce, cheese and ham."
The US really needs to start having names for their pizza.s Haha.
"Kebab pizza (after Kebab) contains tomato sauce, cheese, onions, fresh tomatoes, pepperoni and kebab meat, and a sauce that is poured on after baking. The alternatives vary widely, but the most common are garlic sauce, tomato sauce, and mild and strong sauce."