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Author Topic: The Pizza Thread  (Read 51185 times)

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02ebz06

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Re: The Pizza Thread
« Reply #210 on: September 11, 2021, 11:03:45 AM »
Quote from: Bentley on September 11, 2021, 09:53:24 AM
I made it with some OO.


Is that Olive Oil or 00 Flour ?
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Bentley

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Re: The Pizza Thread
« Reply #211 on: September 11, 2021, 01:48:33 PM »
Flour.
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02ebz06

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Re: The Pizza Thread
« Reply #212 on: September 11, 2021, 03:01:30 PM »
You probably know this, but 00 flour is meant for high temps - 850f and up, and doesn't brown at lower temps.
If you add sugar and/or Diastatic Malt Powder it will help to brown the crust.

I have Diastatic malt power in these NY style that I made today at lower temp (probably about 650-700f) using 00 flour.

First is Pepperoni and jalapeno (my half).
Second is Canadian Bacon and Sausage (homemade).

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Bentley

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Re: The Pizza Thread
« Reply #213 on: September 11, 2021, 03:46:36 PM »
I do add sugar and have had pretty good luck with OO at 550°.  It is the classic Neapolitan flour for dough though!
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02ebz06

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Re: The Pizza Thread
« Reply #214 on: September 11, 2021, 04:28:51 PM »
You can make good pizza at 550, but 00 flour suffers for looks by being a bit anemic in the color area if you don't help it out.
The purists would not call it Neapolitan being cooked at that temp. I'm not one though.
As long as it tastes good, I'm OK with whatever it looks like, and I've had some disasters, but they still tasted OK.

I just add the DMP now, dropped the sugar per doctors insistence. Something about being borderline diabetic.


« Last Edit: September 11, 2021, 04:32:29 PM by 02ebz06 »
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Bentley

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Re: The Pizza Thread
« Reply #215 on: September 11, 2021, 06:36:51 PM »
This was no where near being a Neapolitan.  I have never seen meat release so much oil.  It was frying in it at the end.  It had to be poured off!
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02ebz06

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Re: The Pizza Thread
« Reply #216 on: September 12, 2021, 11:11:21 AM »
Quote from: Bentley on September 11, 2021, 06:36:51 PM
This was no where near being a Neapolitan.  I have never seen meat release so much oil.  It was frying in it at the end.  It had to be poured off!

My apologies, for some reason I thought you were trying to make a Neapolitan pizza.
« Last Edit: September 25, 2021, 02:50:18 PM by 02ebz06 »
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02ebz06

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Re: The Pizza Thread
« Reply #217 on: September 25, 2021, 02:58:24 PM »
My Bi-Saturday (is that a word ?) pizza.
Went for plain cheese this time.
Tried to stuff the crust with Muenster.
Used Muenster because it is one of our "snack" cheeses and happened to be in the fridge.
That process need a lot of work if I try again.  ::)
Didn't seal the flap and the cheese ran out.
Need to use small chunks rather than strips of cheese as well. Might be able to get a little more round looking.

Overall it was really good. Nice thin/crisp crust and the Muenster tasted really good.
Will try a pizza with just Muenster instead of the Mozz/Prov I usually use.

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BigDave83

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Re: The Pizza Thread
« Reply #218 on: September 25, 2021, 08:59:56 PM »
that looks very good I like a plain cheese pizza now and then and I love muenster. Some of that some brick, provolone and some mozzarella makes a great cheese blend. have been know to toss in some grated havarti also.

how did you cook this one and what temps?
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Bentley

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Re: The Pizza Thread
« Reply #219 on: September 25, 2021, 10:24:54 PM »
Did the crust cheese run into the body of the pie or onto the tray?
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Kristin Meredith

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Re: The Pizza Thread
« Reply #220 on: September 26, 2021, 10:50:04 AM »
Love Muenster and plain cheese is my favorite, so I could have eaten the whole thing!  Looks great.
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02ebz06

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Re: The Pizza Thread
« Reply #221 on: September 26, 2021, 11:52:39 AM »
Quote from: BigDave83 on September 25, 2021, 08:59:56 PM
how did you cook this one and what temps?

Was cooked in the pizza oven.  I'm guessing the deck temp was about 700f.
I don't check it anymore, I just look at the thermometer in the core of the dome (which is probably 4" thick) and get it to 500f.

======================================================================================================

Quote from: Bentley on September 25, 2021, 10:24:54 PM
Did the crust cheese run into the body of the pie or onto the tray?
It ran into the pie.  You can see some of it around the edge in the first pic.
When I folded the crust over the Muenster, I didn't get it sealed all the way around.
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Bruce here - These are my cooking toys:
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Re: The Pizza Thread
« Reply #222 on: September 26, 2021, 01:18:38 PM »
You just end up with super double cheese pizza, that would be heaven for Kristin!
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Bentley

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Re: The Pizza Thread
« Reply #223 on: October 27, 2021, 08:41:14 PM »
Picked the last of the Basil before the 1st freeze and made Pesto.  Should come out of the oven in about 15 minutes.


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Bentley

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Re: The Pizza Thread
« Reply #224 on: October 27, 2021, 08:42:29 PM »
A 6.5 to a 7.

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