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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-14-2018, 01:10 AM   #16
ssv3
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Excellence! You know those pies were legit. Thanks for the detailed pics.
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Old 03-14-2018, 01:22 AM   #17
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Now I must have pizza, they look good
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Old 03-14-2018, 05:15 AM   #18
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Quote:
Originally Posted by ChEgrad View Post
Those look great. Very close to how I cook my pizza. I cook on a steel at 550 also. I use AP flour, not 00. Need to find a local source for 00. I use a 3-day ferment in the refrigerator for the dough.

The baking steels are not inexpensive, so I was hesitant to buy one. Luckily, my brother-in-law has a friend who owns a fabrication shop. He gave his friend some ducks he shot, my wife gave her brother a white chocolate bread pudding, and I got a 3/8" thick rectangle of steel. The barter system is alive and well :-)
They are expensive if you buy the name brand version for sure. A co-worker of mine owns Grill Master Grills and builds customer grills and smokers, so he's got plenty of plate laying around and he cut me a piece of 1/4" plate for only $20. I seasoned it myself.

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Old 03-14-2018, 05:45 AM   #19
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I too have failed to find a local source for 00 flour. I use King Arthur AP which can be found just about anywhere. I know I can get 00 online (come on, you can get [I]anything[I] online) but is there really that much difference? I do not have the technology to achieve the 900 F, 3 minute pie if that matters.

Just to offer some thing up, I started using pesto in place of marinara for sauce, less acidic and tastes good too.
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Old 03-14-2018, 06:35 AM   #20
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I too have failed to find a local source for 00 flour. I use King Arthur AP which can be found just about anywhere. I know I can get 00 online (come on, you can get [I]anything[I] online) but is there really that much difference? I do not have the technology to achieve the 900 F, 3 minute pie if that matters.

Just to offer some thing up, I started using pesto in place of marinara for sauce, less acidic and tastes good too.
I too cannot find 00 locally, even the Fresh Market doesn't carry it. I got this - basically they take the BIG bags of flour, break it down into smaller bags and resell the smaller bags. Totally worth it!

It is different, its much, much softer flour/dough. It's much easier to work with when shaping, it stretches (without springing back) much easier. We make pizza about every week and a half or so, so that bag of flour lasts us a while.
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Old 03-14-2018, 06:39 AM   #21
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I too cannot find 00 locally, even the Fresh Market doesn't carry it. I got this - basically they take the BIG bags of flour, break it down into smaller bags and resell the smaller bags. Totally worth it!

It is different, its much, much softer flour/dough. It's much easier to work with when shaping, it stretches (without springing back) much easier. We make pizza about every week and a half or so, so that bag of flour lasts us a while.
This^^^

There are some who will say no need to use 00 flour when not cooking at 750 plus, but for me, the feel of the 00 flour and how it performs when used on a steel is just superior to AP flour for the kind of pies I like (neo type with light airy crumbs, soft on the inside, crunchy on the rim). I have a Blackstone (not used anymore) and thats where I started using 00 flour, but if you increase HR and aim for 4-5 minute pies and use a steel at 550-600 degrees, the results can be outstanding.

If you are more into NY style with a bit more body to the crust and able to hold more toppings, then AP or bread flour (or mix of the two) would likely be better.
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Old 03-14-2018, 09:49 AM   #22
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I want to try the parchment paper method you describe. I love making pizza, but for some reason I'm always fighting with it to get the pie off the peel and onto the stone. Sticks like crazy, regardless of how much I dust the dough or peel with flour, corn meal, what have you.

I think you may have the solution.
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Old 03-14-2018, 10:01 AM   #23
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You can get Caputo 00 Pizzeria in repacked bags on Amazon

https://www.amazon.com/Antimo-Caputo...pSrc=srch&th=1

For American/NY pies I always start out using parchment paper until the crust sets up a bit, then yank it out.

For Neo pies I use the Super Peel, which works excellent. Also available on Amazon.

https://superpeel.com/

https://www.youtube.com/watch?v=pWfa5dw0RNo

Last edited by Whisky; 03-14-2018 at 10:06 AM..
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Old 03-14-2018, 10:17 AM   #24
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Originally Posted by OklaDustDevil View Post
I want to try the parchment paper method you describe. I love making pizza, but for some reason I'm always fighting with it to get the pie off the peel and onto the stone. Sticks like crazy, regardless of how much I dust the dough or peel with flour, corn meal, what have you.

I think you may have the solution.
That super peel looks pretty sweet!!

I hear the dough sticks to metal peels much more so than wooden. That's why some people have two peels, a wooden for loading, and a thin metal for retrieving.

My peel is made of a composite material (it's the same stuff used as the ramp surface at skate parks - https://www.epicureancs.com/about/ ) and the issue I have is if I build the pie on the peel (adding the sauce, toppings, etc) by the time I'm done it will sometimes stick. If I build the pie first, then I make a mess trying to get it onto the peel. And then, I end up throwing flour all over the inside of the oven. So the cheater parchment paper method works well for me haha.

And, it prevents catastrophes like this.

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Old 03-14-2018, 10:20 AM   #25
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Wow they look amazing
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