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mlc2013

I just received tracking from Pizza party I should have my new oven Friday I’m super excited now I have to learn how to make pizza dough

milesvdustin

Put a digornio in it

mlc2013

milesvdustin said:

Put a digornio in it

Now there’s something I can proudly say that I have never eaten and that is also a statement that will be in my Eulogy.  Now with that being said I have no idea if digornio is good bad amazing horrible but I never wanted a frozen pizza and will hopefully never eat a frozen pizza 

TEXASBGE2018

mlc2013 said:

I just received tracking from Pizza party I should have my new oven Friday I’m super excited now I have to learn how to make pizza dough

@Stormbringer, can you provide Mr. MLC with the link to the Pizza dough...

@mlc2013 The link Stormbringer will provide is super easy and awesome. It's my weekly go to. Every Thursday night is dough making night at the TEXAS house.

mlc2013

@TEXASBGE2018 thank you 

JohnInCarolina

TEXASBGE2018 said:

mlc2013 said:

I just received tracking from Pizza party I should have my new oven Friday I’m super excited now I have to learn how to make pizza dough

@Stormbringer, can you provide Mr. MLC with the link to the Pizza dough...

@mlc2013 The link Stormbringer will provide is super easy and awesome. It's my weekly go to. Every Thursday night is dough making night at the TEXAS house.

Isn't there a bit of sugar in that dough recipe?

TEXASBGE2018

JohnInCarolina said:

TEXASBGE2018 said:

mlc2013 said:

I just received tracking from Pizza party I should have my new oven Friday I’m super excited now I have to learn how to make pizza dough

@Stormbringer, can you provide Mr. MLC with the link to the Pizza dough...

@mlc2013 The link Stormbringer will provide is super easy and awesome. It's my weekly go to. Every Thursday night is dough making night at the TEXAS house.

Isn't there a bit of sugar in that dough recipe?

No not at all. It's Yeast, Water, Flour and a pinch of salt if you want.

TEXASBGE2018

I found the link. I thought I had lost it. I have the recipe written down at home. I have had awesome results with this.

https://thecooksdigest.co.uk/2018/06/29/new-and-improved-pizza-dough-recipe/

mlc2013

 I found a few different recipes as well on ooinies website so I’ll post that when I’m in front of a computer and not on my phone 

JohnInCarolina

TEXASBGE2018 said:

I found the link. I thought I had lost it. I have the recipe written down at home. I have had awesome results with this.

https://thecooksdigest.co.uk/2018/06/29/new-and-improved-pizza-dough-recipe/

Got it. I was thinking of his original recipe, which I think did have some sugar in it.

That one is pretty much right out of the Forkish book, which is fine except they're designed for lower temps than @mlc2013 will be able to get to on his new oven.  For example, it's a 75% hydration dough.  That's very high.  I'd suggest backing way off that, to something closer to 65%.  

mlc2013

@JohnInCarolina  I have a lot to learn I’m assuming being that my oven burns close to 1000° I need to use a dough that has less hydration then more I should spend some time researching the differences tonight.  I have never made of pizza before this whole thing is going to be a fun learning experience 

JohnInCarolina

mlc2013 said:

@JohnInCarolina  I have a lot to learn I’m assuming being that my oven burns close to 1000° I need to use a dough that has less hydration then more I should spend some time researching the differences tonight.  I have never made of pizza before this whole thing is going to be a fun learning experience 

Yes.  I think you'll actually be pretty happy with your first pizza on this no matter what if my own experience is any indication.

I definitely recommend that Forkish book even though the dough recipes are for home ovens.  I just back way off the hydration (I usually go with 60%) but keep everything else the same.  With time you'll become proficient at all of the steps and then you're off to some really amazing pizza.  

mlc2013

Thanks I’m looking for book now

mlc2013

I’m assuming this is the book you speak of 

JohnInCarolina

mlc2013 said:

I’m assuming this is the book you speak of 

That's it.  My go-to out of there these days is the Enzo pizza dough recipe.  It's a same day recipe.   You mix it up in the morning, and then just let it rise all day out on the counter until you're ready to cook.  Like I said, the only thing I change is the hydration, going with 62% to 60% depending on the ambient humidity.  It's easy and awfully good.  It's the dough I used at Wing Ding recently at @Jeremiah's house.  

mlc2013

 I added it to my cart and it should be here tomorrow I’ll start reading and working on the recipe. The recipe I have requires 24 to 48 hour proof  in fridge 

mlc2013

 Ill post that when I’m home 

The Cen-Tex Smoker

"I have never made of pizza before this whole thing is going to be a fun learning experience "

My man. Way to jump in with both feet. 

mlc2013

@The Cen-Tex Smoker Is there any other way?

Photo Egg

mlc2013 said:

@JohnInCarolina  I have a lot to learn I’m assuming being that my oven burns close to 1000° I need to use a dough that has less hydration then more I should spend some time researching the differences tonight.  I have never made of pizza before this whole thing is going to be a fun learning experience 

I'm sure you could turn the gas down a little and run at a slightly lower temp if needed. Would be nice to mix it up a little and slow things down and cook a 90 second pizza every once and awhile.lol

mlc2013

@Photo Egg I agree I have a lot to learn and I believe the oven has a temp control gauge so I can dial it back. I’m also going to try cauliflower pizza crust as well and I’m sure there is a whole other set of problems I’ll have to over come for that

Stormbringer

JohnInCarolina said:

TEXASBGE2018 said:

I found the link. I thought I had lost it. I have the recipe written down at home. I have had awesome results with this.

https://thecooksdigest.co.uk/2018/06/29/new-and-improved-pizza-dough-recipe/

Got it. I was thinking of his original recipe, which I think did have some sugar in it.

That one is pretty much right out of the Forkish book, which is fine except they're designed for lower temps than @mlc2013 will be able to get to on his new oven.  For example, it's a 75% hydration dough.  That's very high.  I'd suggest backing way off that, to something closer to 65%.  

@JohnInCarolina what temps do you normally cook at? I use the 75% hydration dough at 700F. 

JohnInCarolina

Stormbringer said:

JohnInCarolina said:

TEXASBGE2018 said:

I found the link. I thought I had lost it. I have the recipe written down at home. I have had awesome results with this.

https://thecooksdigest.co.uk/2018/06/29/new-and-improved-pizza-dough-recipe/

Got it. I was thinking of his original recipe, which I think did have some sugar in it.

That one is pretty much right out of the Forkish book, which is fine except they're designed for lower temps than @mlc2013 will be able to get to on his new oven.  For example, it's a 75% hydration dough.  That's very high.  I'd suggest backing way off that, to something closer to 65%.  

@JohnInCarolina what temps do you normally cook at? I use the 75% hydration dough at 700F. 

I’m usually between 850 and 900F.

TEXASBGE2018

Honest question here, how much of a difference does baking a pizza at 700 vs 900 make? I don't know much about this so I am really curious.

Stormbringer

JohnInCarolina said:

Stormbringer said:

JohnInCarolina said:

TEXASBGE2018 said:

I found the link. I thought I had lost it. I have the recipe written down at home. I have had awesome results with this.

https://thecooksdigest.co.uk/2018/06/29/new-and-improved-pizza-dough-recipe/

Got it. I was thinking of his original recipe, which I think did have some sugar in it.

That one is pretty much right out of the Forkish book, which is fine except they're designed for lower temps than @mlc2013 will be able to get to on his new oven.  For example, it's a 75% hydration dough.  That's very high.  I'd suggest backing way off that, to something closer to 65%.  

@JohnInCarolina what temps do you normally cook at? I use the 75% hydration dough at 700F. 

I’m usually between 850 and 900F.

@JohnInCarolina interesting, I haven’t clocked the temp gauge to date. What would happen to 75% hydra action dough at that level?

JohnInCarolina

TEXASBGE2018 said:

Honest question here, how much of a difference does baking a pizza at 700 vs 900 make? I don't know much about this so I am really curious.

About 90 additional seconds.

JohnInCarolina

Stormbringer said:

JohnInCarolina said:

Stormbringer said:

JohnInCarolina said:

TEXASBGE2018 said:

I found the link. I thought I had lost it. I have the recipe written down at home. I have had awesome results with this.

https://thecooksdigest.co.uk/2018/06/29/new-and-improved-pizza-dough-recipe/

Got it. I was thinking of his original recipe, which I think did have some sugar in it.

That one is pretty much right out of the Forkish book, which is fine except they're designed for lower temps than @mlc2013 will be able to get to on his new oven.  For example, it's a 75% hydration dough.  That's very high.  I'd suggest backing way off that, to something closer to 65%.  

@JohnInCarolina what temps do you normally cook at? I use the 75% hydration dough at 700F. 

I’m usually between 850 and 900F.

@JohnInCarolina interesting, I haven’t clocked the temp gauge to date. What would happen to 75% hydra action dough at that level?

I don't know, I've never tried ultra-high hydration doughs at those temps.  It doesn't really make sense.  The higher hydrations are for lower temps where the cook times are longer, and there is more time for the crust to lose moisture.

 

JohnInCarolina

By the way I don't recommend trying to get up to those high temps on an Egg.  700 is about as high as I'd go cooking a pizza on a BGE.  Much higher and it's really hard to control, and you're burning through tons of lump.

JohnInCarolina

JohnInCarolina said:

TEXASBGE2018 said:

Honest question here, how much of a difference does baking a pizza at 700 vs 900 make? I don't know much about this so I am really curious.

About 90 additional seconds.

This was kind of a joke obviously.  The AVPN guide for cooking a classical Neapolitan pizza is for temps above 900.  I tend to follow that.  I've had pies cooked a couple hundred degrees cooler and they're good too, just different.  The crust tends not to be as light and airy.  But there's plenty to this that's about technique and dough recipe.  I'm sure you can get nearly that same kind of Neapolitan crust at lower temps.

TEXASBGE2018

JohnInCarolina said:

JohnInCarolina said:

TEXASBGE2018 said:

Honest question here, how much of a difference does baking a pizza at 700 vs 900 make? I don't know much about this so I am really curious.

About 90 additional seconds.

This was kind of a joke obviously.  The AVPN guide for cooking a classical Neapolitan pizza is for temps above 900.  I tend to follow that.  I've had pies cooked a couple hundred degrees cooler and they're good too, just different.  The crust tends not to be as light and airy.  But there's plenty to this that's about technique and dough recipe.  I'm sure you can get nearly that same kind of Neapolitan crust at lower temps.

Thanks! I wasn’t really sure how much difference it makes. I have been cooking mine in the oven at around 500 lately because I didn’t care for pizza on the egg. Too much hassle for me. I eventually will get a wood fire oven like a Fontana Forni or the like but until then my oven is fine. I don’t get the super dark brown crust on top but I am pleasantly suprised with the results thus far.