The Pizza Thread

Wobbie said:

TahoeJeff said:

I have leftover sauce and some uncooked sausage I need to use up. I made some dough last night and let it proof overnight. I woke up at 5am for work, and I shaped the dough and got it in the fridge before I left this morning. I didn't use my starter this time. I used an overnight recipe from 'Flour, Water, Salt, Yeast'. I'm looking forward to getting home and getting the oven going.

I think I might prefer your sausage only to your “supreme.” We’ll see…

TahoeJeff said:

Wobbie said:

TahoeJeff said:

I have leftover sauce and some uncooked sausage I need to use up. I made some dough last night and let it proof overnight. I woke up at 5am for work, and I shaped the dough and got it in the fridge before I left this morning. I didn't use my starter this time. I used an overnight recipe from 'Flour, Water, Salt, Yeast'. I'm looking forward to getting home and getting the oven going.

I think I might prefer your sausage only to your “supreme.” We’ll see…

Probably could’ve pulled it a minute sooner,  it I wanted that browned cheese. Still turned out great 

TahoeJeff said:

tempo_n_groove said:

TahoeJeff said:

Wobbie said:

TahoeJeff said:

I have leftover sauce and some uncooked sausage I need to use up. I made some dough last night and let it proof overnight. I woke up at 5am for work, and I shaped the dough and got it in the fridge before I left this morning. I didn't use my starter this time. I used an overnight recipe from 'Flour, Water, Salt, Yeast'. I'm looking forward to getting home and getting the oven going.

I think I might prefer your sausage only to your “supreme.” We’ll see…

Probably could’ve pulled it a minute sooner,  it I wanted that browned cheese. Still turned out great 

Maybe I missed it but what are you cooking this in?

I just cooked it on a 16x16x1/4 inch thick pizza steel, in my apartment oven

TahoeJeff said:

tempo_n_groove said:

TahoeJeff said:

tempo_n_groove said:

TahoeJeff said:

Wobbie said:

TahoeJeff said:

I have leftover sauce and some uncooked sausage I need to use up. I made some dough last night and let it proof overnight. I woke up at 5am for work, and I shaped the dough and got it in the fridge before I left this morning. I didn't use my starter this time. I used an overnight recipe from 'Flour, Water, Salt, Yeast'. I'm looking forward to getting home and getting the oven going.

I think I might prefer your sausage only to your “supreme.” We’ll see…

Probably could’ve pulled it a minute sooner,  it I wanted that browned cheese. Still turned out great 

Maybe I missed it but what are you cooking this in?

I just cooked it on a 16x16x1/4 inch thick pizza steel, in my apartment oven

The pizza steel I knew, wasn't sure about the oven.

I am wondering about the lack of high heat for the dough.  How does it taste and I wonder if the higher heat would make a difference?

Can I try a slice, lol?

I was able to get my oven up to 550F. I went with 14 min this time since this was a larger pie than I usually make with a little thicker crust. The temperature seemed plenty hot. The bottom of the crust even had the spotting that you'd see with pizzeria pie. The crust tasted great. Crispy on the outside, but airy and soft inside. 

TahoeJeff said:

tempo_n_groove said:

TahoeJeff said:

tempo_n_groove said:

TahoeJeff said:

tempo_n_groove said:

TahoeJeff said:

Wobbie said:

TahoeJeff said:

I have leftover sauce and some uncooked sausage I need to use up. I made some dough last night and let it proof overnight. I woke up at 5am for work, and I shaped the dough and got it in the fridge before I left this morning. I didn't use my starter this time. I used an overnight recipe from 'Flour, Water, Salt, Yeast'. I'm looking forward to getting home and getting the oven going.

I think I might prefer your sausage only to your “supreme.” We’ll see…

Probably could’ve pulled it a minute sooner,  it I wanted that browned cheese. Still turned out great 

Maybe I missed it but what are you cooking this in?

I just cooked it on a 16x16x1/4 inch thick pizza steel, in my apartment oven

The pizza steel I knew, wasn't sure about the oven.

I am wondering about the lack of high heat for the dough.  How does it taste and I wonder if the higher heat would make a difference?

Can I try a slice, lol?

I was able to get my oven up to 550F. I went with 14 min this time since this was a larger pie than I usually make with a little thicker crust. The temperature seemed plenty hot. The bottom of the crust even had the spotting that you'd see with pizzeria pie. The crust tasted great. Crispy on the outside, but airy and soft inside. 

I was always turned off by the reg oven heat as pizza parlors go up to 700 and higher.

Yours looks really good though!.

I wonder if the dough ingredients has something to do w it?

Now I really want to try and make one!

So this dough has 4 ingredients: bread flour, fine sea salt, water, and yeast. I think that there were two important factors: dough hydration and the pizza steel. I had the hydration for my dough on the wetter side. Probably about 70% hydration. This resulted in a lighter/airier crust. I also made sure to let that pizza steel to sit in the preheated oven for an extra 30 min before cooking to help with the heat transfer to the pie during cooking. I think both of those helped compensate for the lack of high heat like a real deal pizza oven. I also like to build and cook mine on parchment paper that I spray with a little olive oil and sprinkle semolina flour. This really helps me transfer from my peel to the steel.

Wobbie said:

Chef Jeff!

TahoeJeff said:

SPEEDY MCCREADY said:

Wobbie said:

Chef Jeff!

Yep
20 years on this board
20 years of various food threads

Jeff wins!

I'm honored! Thank you!

nicknyr15 said:

nicknyr15 said: