Quest for the perfect PIZZA CRUST

[Merlin]

When I make my pizza dough, I measure them by weight.

For NY-style pizzas, I use

500g of bread flour (100%)
300g of water (60% hydration, 100F-110F)
20g of salt (4%)
5g of yeast (1%)

I mix the water and yeast for 10 mins and mix the salt, flour together; then add the water with yeast to the mixer*. Then I put the extract the dough on an oiled bowl to cold ferment for at least 36 hours (longer is better up to 5 days); 500g of flour makes 3-4 doughs for me depending on how large I want to make them. I also prep a pizza stone at 500F for 50 mins before getting the pizza on there.

*I use a KitchenAid mixer

It's funny how when I started it took me a while to realize how important heat is. I didn't realize the wood fire ovens get so hot (around 800 deg) and that the commercial ovens are also far higher than your average oven (7-800 deg). So for a long time I would cook my pizzas at 400ish. Now I use my oven on max (500 deg) and make sure my pizza stone sits in that 500 deg for about 30 mins before tossing the pizzas in, and there's a big difference in the quality of the crust particularly when making it thin.

The cold ferment you mention is not something I've played around with. Generally I make my dough earlier in the day and use it the same night. So I'll have to give that a shot.

Also I haven't really weighed my ingredients. I tend to use cups/tablespoons/etc which probably isn't nearly as accurate, so will give that a shot too.

Will try your recipe out next time I go with a medium crust pizza night.

 

[yrba1]

It's funny how when I started it took me a while to realize how important heat is. I didn't realize the wood fire ovens get so hot (around 800 deg) and that the commercial ovens are also far higher than your average oven (7-800 deg). So for a long time I would cook my pizzas at 400ish. Now I use my oven on max (500 deg) and make sure my pizza stone sits in that 500 deg for about 30 mins before tossing the pizzas in, and there's a big difference in the quality of the crust particularly when making it thin.

The cold ferment you mention is not something I've played around with. Generally I make my dough earlier in the day and use it the same night. So I'll have to give that a shot.

Also I haven't really weighed my ingredients. I tend to use cups/tablespoons/etc which probably isn't nearly as accurate, so will give that a shot too.

Will try your recipe out next time I go with a medium crust pizza night.

Yeah heat is vital on defining the crust's texture, I feel I do a great job with a pizza stone relative to the oven's limitations at 500F but I'm itching to take it to the next level with higher heat and that will require a wood oven to make it happen

Cold ferment can be 24-48 hours as well, I've done 55% hydration (275g of water) to accommodate for the shorter time while folding my dough ever 8-12 hours to let the gluten relax and develop

Weighing is also plus in standardizing ratios, I do measure in volume for yeast though.

 

[yrba1]

Here's a compilation of pizza's I've made

Pepperoni and sausage

Prosciutto and mushroom

Pineapple

Margherita

Arugula and proscuitto

Kachapuri

Deep dish

 

[nighttrain]

yrba1, you're a freaking genius
train

 

[Crush]

Wood fired is the bomb if you can get it!! Thin crust is a must for me.
Here is an awesome pizza if you like to move away from the traditional.

-thin crust, a skim of basil pesto, top with chunks of mango, red onion, brie, bacon ( or chicken ), pine nuts ( lightly toasted in oven before hand ).

If you try it let me know!

Homemade is the best! Dinner tonight.

 

[1maGoh]

Homemade is the best! Dinner tonight.
View attachment 34137

What is that? Bacon... Mango and some kind of chicken?

 

[Crush]

What is that? Bacon... Mango and some kind of chicken?

Hey there the toppings are : basil pesto, mango, red onion, brie, bacon, pine nuts. Its likely the Brie that looks like chicken!

 

[1maGoh]

Hey there the toppings are : basil pesto, mango, red onion, brie, bacon, pine nuts. Its likely the Brie that looks like chicken!

You're a bold man. There's no way in hell I'd think of, cook, or eat anything like that. I hope you enjoyed it.

 

[Dieter the Brock]

Here's a compilation of pizza's I've made

Pepperoni and sausage
View attachment 34103
Prosciutto and mushroom
View attachment 34104
Pineapple
View attachment 34098
Margherita
View attachment 34102
Arugula and proscuitto
View attachment 34101
Kachapuri
View attachment 34100
Deep dish
View attachment 34099

That Kachapuri pie looks awesome
What exactly is that?

 

[yrba1]

That Kachapuri pie looks awesome
What exactly is that?

It's a Georgian (the country) cheese bread with a raw egg cooked by the melted cheese. Great for drunken munchies, here's the video where I learned to make it

 

[Memento]

It's a Georgian (the country) cheese bread with a raw egg cooked by the melted cheese. Great for drunken munchies, here's the video where I learned to make it

I have got to get me one of these.

 

[Dieter the Brock]

It's a Georgian (the country) cheese bread with a raw egg cooked by the melted cheese. Great for drunken munchies, here's the video where I learned to make it

So awesome thanks!!!!!

 

[CGI_Ram]

You're a bold man. There's no way in hell I'd think of, cook, or eat anything like that. I hope you enjoyed it.

That really WAS my wife. And... it was gooood!

 

[Merlin]

It's a Georgian (the country) cheese bread with a raw egg cooked by the melted cheese. Great for drunken munchies, here's the video where I learned to make it

Those look amazing.

 

[RamFan503]

Settebello is the best pizza in Vegas in my estimation VR, they use a wood fired oven like Italy and their crust is very close to that thin but stretchy type I prefer (i.e. closest to real italian pizza that I have found).

Pizza Rock isn't authentic or anything but they're really good. And their Margherita is excellent (Margherita is a gold standard in Italy btw, their state actually requires any sales point to be authenticated before they can sell that pizza to ensure the original standard isn't diluted). They use a different dough I think so there's only so many they can sell a day.

Bet they lose their "authentication" if their pizza even sniffs pineapple.

 

[Merlin]

Hey there the toppings are : basil pesto, mango, red onion, brie, bacon, pine nuts. Its likely the Brie that looks like chicken!

You guys are putting out some great topping ideas.

I was kickin around a greek pizza, as I miss tzaziki (cucumber/yoghurt you dip bread into). Wanted to capture that but the heat ruins the cucumbers. But you know maybe I can go with feta and olives and dip it hmm....

 

[LesBaker]

It's a Georgian (the country) cheese bread with a raw egg cooked by the melted cheese. Great for drunken munchies, here's the video where I learned to make it

Holy shit that looks delicious!

 

[Crush]

You guys are putting out some great topping ideas.

I was kickin around a greek pizza, as I miss tzaziki (cucumber/yoghurt you dip bread into). Wanted to capture that but the heat ruins the cucumbers. But you know maybe I can go with feta and olives and dip it hmm....

Dipping the crust in Tzatziki is a great option. I have made a runnier version of Tzatziki ( thin enough for a squeeze bottle ) and drizzled it over top of pizza AFTER its cooked. It was great!

I have also added other toppings AFTER the pizza is cooked - when heat might ruin them- cucumber would fall into that category.

 

[Merlin]

Thinking about buying this...
View: https://www.amazon.com/gp/product/B00FKWLWWI/ref=ox_sc_saved_title_1?smid=ATVPDKIKX0DER&psc=1


If I buy it will get it with the stand so I can gas it up right here on my deck and have that 700 deg heat ahh yeeeuh. Yes, I know I have a problem.

 

[Merlin]

Been watching this dude's channel, very entertaining. His dough method on this vid works pretty well too, it's interesting how he ferments a heavy-water mix then adds the rest of the dough.


View: https://www.youtube.com/watch?v=NWl_Nq7OTUI