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Pizza

Bummer. But as in all new adventures.. it's trial and errors. I have faith you'll be a pie crust wizard before you are done.

"I have not failed. I've just found 10,000 ways that won't work." Thomas Alva Edison
 
I haven't ever tried to make pizza dough, but I have made bread. I'm surprised they have yeast in the recipe. I would Google, No Yeast Pizza Dough and try a pizza dough with no yeast. It's pizza dough, it's not yeast rising bread.
 
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AugieTN said:
I haven't ever tried to make pizza dough, but I have made bread. I'm surprised they have yeast in the recipe. I would Google, No Yeast Pizza Dough and try a pizza dough with no yeast. It's pizza dough, it's not yeast rising bread.
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i like neapolitan pizza's which has a nice puffy crust. i want it light an airy, but crispy on the outside and soft on the inside. yeast is what i think makes this kind of dough. i could be wrong.
 
My only experience with pizza crust was out of a box mix. You put the flour mix in a bowl and added warm water. You then stirred the mixture until it was completely mixed, covered the dish and put it in a warm space to rise. For it to rise, I always assumed it contained yeast. I took to adding some of my all purpose flour to the mix and additional water to make an extra pie or larger pies and the mix still would rise. The time to rise was only 30-45 minutes. There was no kneading the dough, just coat the hands with a thin layer of shortening, divide the dough into equal sized balls, and work each ball into a pie pan.
 
ocnbrze said:
ok so my first try at pizza dough was a disaster. i first used cold water to hydrate the dough. this slowed the yeast from fermenting the dough properly. this led to my second mistake. i did not let the dough rest enough. using cold water i should have let the dough rest longer before i proof it over night. so what happened was a very dense dough and which made it hard to form the pizza. i am going to try again this weekend. maybe try a different recipe.
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Have you tried another pizza yet? I'm ready for a success story. :)
 
ocnbrze said:
lol its been a crazy few weeks. i am gonna make some dough tonight and probably try tomorrow or tuesday.
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If the dough and pizza comes out great you'll have to invite us all over for a slice.

Food Porn Pizza GIF by Demic
 
ok so i decided to do something more complicated. after doing some research, i am going to try and make a poolish pizza dough. poolish is basically a pre-fermented dough that has equal parts water to flour. basically you make the poolish and cover and refrigerate over night up to 24 hrs. the next day you can make the dough and cook it. using the poolish dough makes the pizza crust very airy.

here is the recipe that i will use:

A Master Class in Neapolitan Pizza Making (Full Breakdown)

Today is a very important day because I’ve been documenting and sharing my pizza journey with all of you since I got on YouTube many years ago. I’ve improved and grown a lot of the years and hopefully you have as well. However, I still consider myself a hobbyist. You know, I’m somewhere like...
prohomecooks.com prohomecooks.com

and here is the video about it:

i will try and make the poolish on friday and saturday i will make the pizza using the woodfire grill.

and i am considering getting this book:

it will add to my library in which i already have this one:
 
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ok some updates. i made a few batches so far and they turned out not great. i think it is my kneading technique. each time the dough comes out too sticky and trying to rverse that generates a much thicker tougher dough. it loos so easy on youtube....lol

i think i just need to keep making them. i was at Barnes and Noble and bought this book:
www.barnesandnoble.com

The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook]|Hardcover

The James Beard and IACP Award-winning author of Flour Water Salt Yeast and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook. “If there were ever to be a bible for all things...
www.barnesandnoble.com www.barnesandnoble.com

just reading on it now. it has some cool features that i like. it has some doughs for weeknights when you only have the evening time available after work to make dough or pizza. it has some weekend doughs for when there is more dedicated time to make the dough. i have not gotten to those yet. just reading the intro and a few chapters. so far it is a really good read.

for those who make homemade pizzas, what is your favorite toppings? what is your go to combo's?
 
sorry guys, i have yet to try the methods i posted earlier. been working 10-12 hour days the past week or so. i have not even finished reading my pizza book i bought.

thanx @jhtalisman the recipe calls for a stand mixer. i do need to look into purchasing a stand mixer. the good ones are not cheap, but i am looking into getting one. it might make making dough easier. but the chefs i have been following suggest making the dough by hand which is what i am trying to do......this shit is not easy unless you attend a class or have more hands on experience.

making pizza dough to me is like baking. i am more of a cook where things are not as precise.
 
ocnbrze said:
sorry guys, i have yet to try the methods i posted earlier. been working 10-12 hour days the past week or so. i have not even finished reading my pizza book i bought.

thanx @jhtalisman the recipe calls for a stand mixer. i do need to look into purchasing a stand mixer. the good ones are not cheap, but i am looking into getting one. it might make making dough easier. but the chefs i have been following suggest making the dough by hand which is what i am trying to do......this shit is not easy unless you attend a class or have more hands on experience.

making pizza dough to me is like baking. i am more of a cook where things are not as precise.
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While a stand mixer might make it easier, a hand mixer with dough hooks should work as well. Those are quite a bit cheaper.
 
olbriar said:
I've been intending to ask, how is your pizza making going?
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so i have been learning how to do Neapolitan pizza dough. its much harder than it looks. i am a perfectionist and it has not come out as perfect as i like. i have not touch doing cuz work has been kicking my ass of late. i have been doing long 10 hour days and just do not have the time or energy when i get home. plus i bought a wok and have been doing stir-fry's. i like wok cooking cuz it cooks relatively quick. you just need to prep beforehand.

i am taking monday off so might try over the weekend to make the dough. we shall see how i feel tomorrow.
 
Be sure to blot the oil away, with a paper towel, from whenever you do get it out of the oven, something about the marianna sauce and cheese make it really greesy too, sometimes cheese pizza does it too. It wil make the pizza taste a lot better.
 
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