Pizza Update -- I am getting a handle on them!

BobS · May 2009

I am continuing to work on my pizza technique and I like the results. I have been using my recipe for the dough, with Jeff Varasano’s technique for being sure that you get the excellent kneading.

Simply put, you add 75% of the flour to the mixer, along with all the rest of the ingredients and just mix well, for 1-2 minutes, to let them come together well. Let the very wet dough (more like thick batter), rest for 20 minutes (**), start kneading the dough (I use the paddle on my my kitchenaid) and let it run for 5 minutes before adding any more flour. Switch to a dough hook and add the rest of the flour and let it mix/knead for about five more minutes.

(**) The resting period allows the high moisture to react with the gluten in the flour in a process called Autolyse. This is the same process as used in the no knead bread recipe, but you are resting for a shorter period and then doing some mechanical kneading.

I pulled my temp down from 700 to 600 and really did not like the results as well. The pies were nice, but it took longer to cook and I ended up checking 2-3 times. I thing I will split the difference on the next cook.

I have been using a blend of mozzarella, sharp provolone, and munster with great results. I like grating my own cheese, because the grated cheese had something added that inhibits clumping and I think the fresh cheese melts and spreads better.

So, here are the results.

Fidel · May 2009

Looks like you are getting great results.

I agree that allowing time for the autolyse is important and gives a great result.

I took the kids out for pizza to a new place this past weekend and got a few tips regarding letting the dough ball do the final rise (2-3 hours) while covered in olive oil. The crust was very crisp on the outside and had a distinct taste. I plan to play with it this week and post some results if I can nail it.

Red Dog · May 2009

Great looking pizzas! I had a group in a couple weeks ago and cooked 7 pies. One rolled, one put on the ingredients, and I ran the BGE. Somewhere around 650 and they were ready in 3 1/2 to 4 minutes. Mine were not as pretty as yours (some singed edges) but the result was very good.

icemncmth · May 2009

I preach the Autolyse method and have for years!. It is one of the most important parts of getting consistent pizza dough.

I use munster all the time and people always ask me about it. I think munster gives the cheese a slight nutty taste with a creamy texture.

You have now entered the dark side of pizza making. There are two types of pizza makers...the one's who will get a recipe they like and use it forever and the one's who will play with their recipe forever trying to get the perfect pizza.

I make several different styles of pizza. From an Americana style that uses a sauce with a lot of spices and a nice medium crust dough to a Sicilian style pizza
that uses a 90% hydration dough that is square and is poured into a pan.

Now you know you have it bad when you have dozens of strains of yeast and most are active.....!!

icemncmth · May 2009

Red Dog wrote:

Great looking pizzas! I had a group in a couple weeks ago and cooked 7 pies. One rolled, one put on the ingredients, and I ran the BGE. Somewhere around 650 and they were ready in 3 1/2 to 4 minutes. Mine were not as pretty as yours (some singed edges) but the result was very good.

A few black spots are a true sign of a good pizza!!..

If you look a the Neapolitan styles they all have burnt edges..

gladis · May 2009

Wow that pizza looks yummy, I cant wait to try making it on my egg. Great job!

Willie Lump Lump · May 2009

I thought my 68percent was high. Anybody else doing super high hydration.
TTFN WLL

BobS · May 2009

I make mine with 65% hydration.

Ice, I just checked my noted and I am using munster, based on your recommendation.

Try the aged provolone -- it has a great flavor too!

icemncmth · May 2009

BobS wrote:

I make mine with 65% hydration.

Ice, I just checked my noted and I am using munster, based on your recommendation.

Try the aged provolone -- it has a great flavor too!

Will do on the Aged Provoline!!...

I use 65% hydration most of the time..If it is very damp outside I will drop it down to 62%..

If I want a crust that is thicker and will "hold" the toppings I will drop that down to 60% and add more oil.

One trick I do is I have a marble slab...and I flour it and I use it to stretch the dough. The cold marble keeps my hands from heating up the dough. It is kind of fun because I let part of the dough hand off the marble and let gravity do its thing. All I have to do is rotate the dough and it will grow and grow. If I am outside I will work it with my hands. The wife doesn't want flour all over the place. I am building a outdoor kitchen so that I can not have to worry about making the wife mad!!

ibanda · May 2009

That pizza looks great! I have been reading Varasano's autolyse technique also and plan to give it a try this week.

fishlessman · May 2009

would like to see your sicilian tray style pizza, i like trying all pizza styles. the one i cant seem to nail is cheap bakery pizza. we have two styles here, one like a sweet bisquit yet not fall apart and the other has a certian amount of cornmeal. the corn meal just has hard grated parmisian and romano, the other just a piece of provo. both served with a sweet sauce. wish i could nail the one with just hard parmasian, they served it in strips not sqaures stacked in a donut box when i was growing up. you could only eat about 4 to 5 strips before the coarsness tore your gums apart.

Pizza Update -- I am getting a handle on them!

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