Am I doing this right?!? (Pizza dough)

fusionhq

My first attempt at making my own dough. Mellow mushroom copycat recipe. Rising now, will make pizzas tomorrow.

DMW

I see vodka, so yes...

Looks good so far. I quit using the mixer because I found out I didn't need to. Hand mixing means less stuff to clean up.

mcmac

I wish I were qualified to say  )

I made dough this weekend and while it tasted good, it was a bear to work with... sticky is an understatement. Hope yours turns out better in that sense.

GeorgeS

Man that looks just like the ones I pick up from my local pizza joint! one of these days I'll try to make my own! Great job!!

SkinnyV

Yep on track. I started buying good pizzeria dough now since I just can't replicate it. $2 a frozen ball. Also gave up on egging pizzas as the oven can cook em right when it gets to 450 with the stone in it.

Made this tonight in my oven good luck.

DMW

Here's the beginning stages of pizza dough. I didn't take any pics of the first part, because that's kind of boring. But this is Overnight Pizza Dough from Flour Water Salt Yeast, but at 62.5% hydration rather than 70%. And I divide it into 6 balls instead of 5. The smaller size works well for my size peel and stone.

http://www.oregonlive.com/mix/index.ssf/bread-recipes/overnight_straight_pizza_dough.html

Also, I like to leave it in the fridge 24 hours instead of 6 and it keeps 2 weeks rather than just 2 days.

NPHuskerFL

Did you use molasses or sugar as the "copycat" calls for?

fusionhq

@NPHuskerFL‌ molasses.

SGH

@fusionhq‌
Brother fusion you posed the question in your title "Am I doing this right?". After seeing the end result I would be forced to answer with absofrigginlutley!! Looks outstanding my friend.

mlamb01

@fusionhq - Make sure you keep the bowl covered so the dough does not dry out.  When you bake in the oven on the top rack using a stone, you know you're doing it right...

fusionhq

@mlamb01‌ the bowl is covered in the fridge.

@sgh thanks brotherrrrr!

@DMW‌ that looks awesome!!

fusionhq

Checked the dough this morning and it was risen, and looked good!! Can't wait to try it!

Carolina Q

Be sure to take it out of the fridge well before you try to shape it. I take it out a full 2 hours ahead.

fusionhq

@carolina Q thanks for the heads up..will take it out when I get home!

THEBuckeye

I buy fresh dough balls from the pizza joint. Easy Peasy.

Still plenty to clean up! 

NPHuskerFL

FWIW with the molasses in the dough I wouldn't go much more than 550℉. I use 0 sugar because at higher temps the sugar will cause the crust to burn before it's truly done. I hope you nail this one Brian.

fusionhq

Thanks for the heads up Blake, I was going to shoot for 500 on this one!~

Carolina Q

fusionhq said:

@carolina Q thanks for the heads up..will take it out when I get home!

Leave it covered so it doesn't dry out or skin over. The reason to let it warm is so it relaxes and will stay stretched when you are shaping it.

blind99

looking good.  if it's drying/getting a skin, a spray of pam can be helpful.

I loooooove mellow mushroom.  if you make a good replica please let us know!

SkinnyV

Mines dried before a bit on the skin....to be honest it helps not stick , but yeah its not ideal.

NPHuskerFL

Brian this clip is from the Mellow Mushroom in Jax---Riverside area. They run these Nat gas fired brick ovens at 475℉-550℉. I was doing the initial startup and calibration right before the Grand Opening (same day all the news crews were plugging the site). Real cool restaurant with a chill atmosphere. B-)

Mellow Mushroom oven startup: http://youtu.be/Nt4S_O-FVw8

fusionhq

Few pics.

fusionhq

@NPHuskerFL‌ that's cool!! Thanks for the video!

NPHuskerFL

I like the color in the raw on their recipe. Nice elasticity too don't ya think. Waiting for results.

fusionhq

Has been good so far. A few more minutes and I'll tell yall how it is.

Photo Egg

Looks spot on...if you get to much char on the bottom of your pie before your toppings are done flip your platesetter legs down and leave every thing else the same. It will decrease the large gap and the pizza stone will not get so hot on the bottom.

Or just place an additional pizza pan on the cooking grate below your pizza stone as a second indirect piece.

fusionhq

Thanks for the tips @Photo Egg‌

I let it ride at 525ish the entire time. Pizza went on with parchment paper for 2 minutes, then another 8 minutes without paper. Crust was amazingly even and crisp. I'm super happy with my first attempt at my own dough.

Smokinpig

Looks great. Details or a link to the mellow mushroom recipe. That is one of my favorite pizza joints.

Photo Egg

Looks like you nailed it...

NPHuskerFL

Out-Friggin-Standing! :-bd

XC242

Nailed... It.!.