Pizza - New & Improved

gsgentry · February 2010

I have been working non-stop on a new pizza recipe. I probably made up 2-3 doughs each night for the past 2 weeks trying to get it right. The ones I have done in the past have been pretty descent, or ok... but not to my liking. Well I think I hit it tonight and I think Zippy would be proud!!!

Hoss · February 2010

PRETTY PIE!!! If it tasted 1/2 as good as it looks,I'd say you have it NAILED!!!

Cheesegghead · February 2010

Nice looking dough! How about the recipe

valrune · February 2010

That is the crust that I've been looking for :ohmy: ,care to share the recipe? What temp was the cook? Great job!

gsgentry · February 2010

I baked it at 550 dome for 16 minutes. For the recipe, I am now weighing the ingredients in grams instead of measuring them based on some info I read on another site.

354g - Flour
200g - Water
.5g - Instant Yeast
6g - Salt
25g - Vegetable Oil
17g - Sugar

I did not proof the yeast as it is Instant Yeast and once it was all mixed and kneaded, it sat in the fridge for 3 days. Then it was brought to room temp. tonight for about 2 hours... shaped it and then threw it on the egg!!!

WokOnMedium · February 2010

Was that baked on the pan shown, or on a pizza stone?

Them pies look gooooooooooooood!

gsgentry · February 2010

I used the LBGE Pizza Stone on the platesetter with the legs down. I just place the pies on the metal pan to cut which also frees up the peel to go build another one.

Thanks for the comments!!!

Smut-butt · February 2010

Great looking pie.

Cheesegghead · February 2010

Thanks, can't wait to try it!

Eggadobi · February 2010

very tasty looking.Nice job.

Unknown · February 2010

Greg, I see you have graduated right on past the basic dough, never being satisfied, always looking for improvement, I like the cut of your jib; the pie looks incredible, just incredible, keep it up. Now, an assignment, please focus your energy on figuring out how to make Pizzaria Uno deep dish Chicago crust, I gave up a while ago trying to duplicate it. Making it look like the real thing is fairly easy, getting the flavor & texture is a whole different ball game. Now, get on it & report back, quickly :laugh: Marc

gsgentry · February 2010

Thanks Marc... I am still working on a few other dough recipes. Then my next battle is working on a special sauce.

After that, I will jump on your request!! :laugh:

Village Idiot · February 2010

Thanks, Greg !

I got a digital scale a few weeks ago for making bread. I'm going to definitely try your recipe. Thanks for sharing.

By the way, was that bread flour or all purpose (or other)?

gregegg · February 2010

Thanks Greg. Gonna store this one! It's a great-looking texture.

Greg (2)

Sooner Egg · February 2010

fabulous looking pie, thanks for sharing the pic and the recipe, can't wait to try....I'm always in pursuit of a better dough recipe

HungryMan · February 2010

Great bubbles. I have some frozen dough that I made a while back. Going to try it tonight.

Serial Griller · February 2010

Nice looking crust.Thanks for sharing the results of your hard work and efforts.

gsgentry · February 2010

I used King Arthur Bread Flour. Hope this helps and good luck!! If you need any help along the way, give me a shout and I will try to help out!!

Big George's BBQ · February 2010

Very Nice

Village Idiot · February 2010

Thanks, Greg. That's the brand I use too.

It's in the fridge.

Hoosier · February 2010

I'm going to have to try this one. Always like trying new dough recipes

Joel · February 2010

Absolutely perfect! Was 16 minutes an arbitrary number that you picked or were you keying on something specific, i.e. crust color, cheese bubbling, etc. Thanks!

-Joel

gsgentry · February 2010

No, not really. I just kept an eye on it to make sure it didn't burn. After doing this weekends pizza, I think I would have been better off at 14 minutes or so. Maybe even closer to 600 with this particular dough recipe. High Gluten flour seems to want a lower temp from what I can tell thus far.

Petunia · February 2010

Petunia · February 2010

Petunia · February 2010

Pizza - New & Improved

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