TedW
is One Chatty Farker
Personally I'm looking to add a bit of poolish starter to get a bit of lacto working with the yeast
Fresh homemade pizza from flour to pie in as little as 1 hour or up to 4 days
- Thread starter Zippylip
- Start date
Dude, that post alone was worth the price of a subscription. Thanks. Next time, add some jalapenos and drive one over, will ya?
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:
www.bbq-brethren.com/forum/showthread.php?t=102712
I posted a cooked sauce recipe at the end that might interest you...
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:
www.bbq-brethren.com/forum/showthread.php?t=102712
I posted a cooked sauce recipe at the end that might interest you...
Thanks Moose. This was sort of a compilation of other stuff I had put together before. I wanted to post it here for a while but it's tough getting all the stuff in the way it's configured here with adding photos. I have not tried the semolina but I have heard good things about it as you suggest. I think I must be immune to the flavor of cornmeal because I can never taste it :redface:; for probably 10 or more years before I got an egg I made pizzas in the oven on stones, screens, pans & sheets... I still make them inside quite often & it's always sans cornmeal (mostly I use screens now), & really I cannot seem to taste any difference in flavor with or without it. I've heard that the semolina doesn't burn like cornmeal??? I used to use exclusively AP as well, kind of stumbled onto the bread flour I think by accident years ago & liked the texture better. The temp @650 for the cold rise is a minimum too, I've done them @750 & up without any problem ('cept some missing arm hair of course :mad2
Zippylip
Full Fledged Farker
I just looked at that post, that is one amazing looking final product you have on there. The sauce sounds really good too, sounds like it'd be great on pasta too. As for the AP, I'm really not sure, I haven't had any problem with high temp cooking with either type, but I don't go purely nuclear either so maybe they're referring to those types of temps. I've probably maxed out in the 800's. A guy I know does pies at 1100-1200 on the egg, they take about 45 seconds at that temp, though I'm not sure what kind of flour he's using - I'll have to ask him.
TedW
is One Chatty Farker
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.
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.
TedW
is One Chatty Farker
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.
Cast Iron Chef
is Blowin Smoke!
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.
Zippylip
Full Fledged Farker
Cast Iron, glad to hear it worked out well for you. I made a batch of the cold-rise on Friday night & just fired it this afternoon, came out pretty good too. Nothing like a good pie is there...
A really good use of the fast rise is Sicilian, here's a shot of one from last weekend:
OneHump
is one Smokin' Farker
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
Damn, the crumb on your dough is ridiculous! :shock:
Thanks SO much for posting this. :eusa_clap
TedW
is One Chatty Farker
Zippy, that Sicilian crust is amazing looking... You really do good work. I wish you'd try that starter you were given. I would really be interested in your opinion.
ashmaker
Found some matches.
Thanks for the great info. Nice pics
Nickos
Full Fledged Farker
love this thread
We just made the cold rise dough last night and plan to make two pies on Tuesday...we'll be sure to post pics and results!
jsperk
Babbling Farker
Just started my dough tonight and will be making pizza Friday. Can't wait to see how it turns out.
Here's my results from last week using Zippylip's Cold Rise dough on the FrankenWeber Pizza Kettle:
Dough is excellent! Full cook thread HERE.
BBQ Bacon
is One Chatty Farker
Those are some rockin pie's. I need to make more pizza. Well done sir. Well done!
N
NU2QN
Guest
Farking outstanding post. Great step by step. This one is definately going into my recipe book.
ThatsWhatSheSaidBBQ
is one Smokin' Farker
That was a very fun tutorial.. Thanks for sharing.. I want to make pizza now.
RevZiLLa
is One Chatty Farker
What an awesome tutorial! I am stoked to try this
