That is absolutely amazing. You pizza making guys are really serious about your pies! Love the tutorial
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Zippy, that is an amazing tutorial! Really appreciate your taking the time to do this. I used to be so intimidated by making pizza dough, but now it's a snap and you've really condensed the whole process really nicely.
Have you tried substituting semolina flour for cornmeal? I find using it helps the pizza off the peel faster, and doesn't change the flavor profile like cornmeal does. Also, you might find you can go to higher temps with AP flour, esp since you are using an Egg. |
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Thanks for the info. Keep looking for better dough recipes/methods.
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Personally I'm looking to add a bit of poolish starter to get a bit of lacto working with the yeast
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Dude, that post alone was worth the price of a subscription. Thanks. Next time, add some jalapenos and drive one over, will ya?
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No, thank YOU for putting this together!
Do give the semolina a try - I think you'll like how it works. I had heard that AP flour can go to higher temps, but based on what you are saying perhaps I was mistaken? Also, not sure you saw my latest tutorial: http://www.bbq-brethren.com/forum/sh...d.php?t=102712 I posted a cooked sauce recipe at the end that might interest you... Quote:
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I read where loose flour on the bottom of the pie and the stone can burn / taste bad. Incorporated into the dough is safe (I read this as I have squat for experience).
I also read where some wipe the stone with a damp cloth to cool the surface 50 degrees or so to help keep the bottom from finishing faster. |
That looks to be an excellent pasta sauce Moose has there. I have that tutorial saved as well as this one. Fantastic resources to refer back to.
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Zippy, made your fast dough last night. Used my bread machine to kneed the dough. Let dough rise about an hour. Came out great!. 1 ball made 2 thin 16" pizza like you said. Thanks Again.
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A really good use of the fast rise is Sicilian, here's a shot of one from last weekend: http://i330.photobucket.com/albums/l...%20Pie/013.jpg http://i330.photobucket.com/albums/l...%20Pie/018.jpg http://i330.photobucket.com/albums/l...%20Pie/019.jpg http://i330.photobucket.com/albums/l...%20Pie/020.jpg |
That is an excellent tutorial, nicely done.
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I'm bookmarking the hell out of this post!
Damn, the crumb on your dough is ridiculous! :shock: Thanks SO much for posting this. :eusa_clap |
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