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The Pizza Thread


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#161 NewMarketSean

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Posted 30 April 2020 - 08:59 AM

I tried a sourdough starter and failed. It didn't do what it needed to... but I made some same-day dough yesterday and it turned out great, even better than some doughs I let sit in the fridge for a few days. I used a different technique for stretching the dough before adding toppings and it allowed the crust to get really airy and bubbly. I took some pics and will post them later. 

 

In  a nutshell, here's what I did:

 

2.5 cups of 00 flour but I think any AP flour would work.

2 teaspoons of fresh dry yeast...but flat teaspoons, not heaping. Probably more like one tablespoon.

1 table spoon of salt

a good drizzle of EVOO

1 cup of warm water

 

Mix in stand mixer for about 3-4 mins until dough gets mixed well then take out and knead for another 4-5 mins until dough is firm and reforms quickly when pressed. Let sit covered for an hour to rise. Then divide into 4 balls and sit covered in greased pan with enough room to rise some more while you prepare your oven, toppings, etc. You should cook all the pizzas within 2 hours or dough will start to deflate.

 

I'm quarantine-fantasizing about buying a food truck and selling my pizzas at wineries, breweries, etc. My specialty pie would be a take on the Hellboy from Paulie Gee's...it's a pie with tomato sauce, mozzerella, pepperoni and hot soprasetta, jalapenos and then drizzled with spicy honey right when it comes out. I'd call it the Hot Hon. It's delicious. One of the best pizzas I've ever had.

 

I'm pretty good at making pizzas.


I never had friends later on like the ones I had when I was twelve. Jesus, does anyone?

#162 mweb08

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Posted 03 September 2020 - 05:22 PM

I eat a good amount of Neapolitan pizza, but it's also great to have some more traditional New York style pizza, and damn, Paulie Gee's is crushing it!

Just had the pizza in the Instagram link below and it's amazing!

https://www.instagra...hid=f1uazvshaaq

#163 NewMarketSean

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Posted 03 September 2020 - 05:37 PM

Yeah the Hellboy is really good. We’ve made our own version of it and added jalapeños and use the spicy honey.
I never had friends later on like the ones I had when I was twelve. Jesus, does anyone?

#164 mweb08

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Posted 03 September 2020 - 05:42 PM

Yeah the Hellboy is really good. We’ve made our own version of it and added jalapeños and use the spicy honey.


Nice! And to be clear, the pizza I had isn't their normal hellboy, which is also great, it's their old-school cheese pie version.

#165 Old Man

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Posted 04 September 2020 - 07:03 AM

I eat a good amount of Neapolitan pizza, but it's also great to have some more traditional New York style pizza, and damn, Paulie Gee's is crushing it!

Just had the pizza in the Instagram link below and it's amazing!

https://www.instagra...hid=f1uazvshaaq

https://images.adagi...lends/49415.jpg



#166 Old Man

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Posted 04 September 2020 - 07:05 AM

Yeah the Hellboy is really good. We’ve made our own version of it and added jalapeños and use the spicy honey.

Ledo's has a buffalo chicken and hot sauce pizza, wow, it has a kick and a half. :)

 

Parts of me have been wanting to try their hot honey on their pepperoni,  the other part, is like, honey on a pizza???? LOL



#167 NewMarketSean

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Posted 25 January 2021 - 06:12 PM

Made this yesterday. The one side looks burnt but it was just a big air bubble in the dough. Best pizza I've made so far.

448 (640×447) (freeforums.net)

I’ve started to allow my dough to do a slow rise in the fridge for 48 hours. Makes such a huge difference.
I never had friends later on like the ones I had when I was twelve. Jesus, does anyone?




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