OT**The Unofficially Official Pizza Thread**OT

JohnInCarolina

TEXASBGE2018 said:

Cheese for kids 
Sausage Pepperoni and basil for SWMBO and I

 I cook in the oven at 500 and have a hard time getting a dark crust.

Probably just not cooking it long enough.  How long at 500?  

TEXASBGE2018

JohnInCarolina said:

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TEXASBGE2018 said:

Cheese for kids 
Sausage Pepperoni and basil for SWMBO and I

 I cook in the oven at 500 and have a hard time getting a dark crust.

Probably just not cooking it long enough.  How long at 500?  

Probably about 8 minutes. I honestly don’t really time it. More just by smell and visually. The crust tastes done. I’m afraid usually to go longer because the cheese would burn I would think.

JohnInCarolina

TEXASBGE2018 said:

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JohnInCarolina said:

TEXASBGE2018 said:

Cheese for kids 
Sausage Pepperoni and basil for SWMBO and I

 I cook in the oven at 500 and have a hard time getting a dark crust.

Probably just not cooking it long enough.  How long at 500?  

Probably about 8 minutes. I honestly don’t really time it. More just by smell and visually. The crust tastes done. I’m afraid usually to go longer because the cheese would burn I would think.

That’s about right, but a few more might do it.  It might also be the dough.  

1WVU

Cooked my first pie on the Ardore.  Really please how it turned out.  

hoosier_egger

1WVU said:

Cooked my first pie on the Ardore.  Really please how it turned out.  

Homerun!

Canugghead

@1WVU Nice!  Care to share your setup as to tile temp, flame control setting, cook time? How was the bottom?

Re your earlier question about propane bottle consumption rate ... I think an empty bottle weighs about 400g, filled bottle about 800-825g, by weighing it before and after a cook you'll get a rough idea of consumption rate. However, I'm also guessing the first 100g of a new bottle is more efficient than the last 100g of a nearly empty bottle, not sue if that makes sense.

1WVU

Canugghead said:

@1WVU Nice!  Care to share your setup as to tile temp, flame control setting, cook time? How was the bottom?

Re your earlier question about propane bottle consumption rate ... I think an empty bottle weighs about 400g, filled bottle about 800-825g, by weighing it before and after a cook you'll get a rough idea of consumption rate. However, I'm also guessing the first 100g of a new bottle is more efficient than the last 100g of a nearly empty bottle, not sue if that makes sense.

@c@Canugghead left side was burning hotter than right; left side of tile was around 850F and right was around 800F.  Preheated for approximately 35 minutes.  I have the standard tiles.  Bottom of pie had nice leaparding and was soft.  Next cook I’ll take more pictures. 

NDG

NY style last night using 24 hr SD dough, my 2.5 yr old girl LOVES helping . . eating too !!

hoosier_egger

1WVU said:

Cooked my first pie on the Ardore.  Really please how it turned out.  

Can you tell us about the dough? Looks great!

1WVU

ColtsFan said:

show previous quotes

1WVU said:

Cooked my first pie on the Ardore.  Really please how it turned out.  

Can you tell us about the dough? Looks great!

Thanks to @j@JohnInCarolina who directed me to Ken Forkish “The Elements of Pizza” book.  Dough recipe is the recipe he recommends for neopolitan pizza from his book; basically 00 flour, 65% hydration, fine sea salt and dried instant yeast (don’t recall % of the top of my head).  2 hr dough proof, form into balls, then 6 hr 2nd fermentation.  

hoosier_egger

1WVU said:

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ColtsFan said:

1WVU said:

Cooked my first pie on the Ardore.  Really please how it turned out.  

Can you tell us about the dough? Looks great!

Thanks to @j@JohnInCarolina who directed me to Ken Forkish “The Elements of Pizza” book.  Dough recipe is the recipe he recommends for neopolitan pizza from his book; basically 00 flour, 65% hydration, fine sea salt and dried instant yeast (don’t recall % of the top of my head).  2 hr dough proof, form into balls, then 6 hr 2nd fermentation.  

Awesome Thanks! Book ordered! I've seen where JIC has referenced it a few times 

smokingal

NDG said:

NY style last night using 24 hr SD dough, my 2.5 yr old girl LOVES helping . . eating too !!

@ngd That's one gorgeous pizza and the chipmunk cheeks on the little ones are precious.

JohnInCarolina

ColtsFan said:

show previous quotes

1WVU said:

ColtsFan said:

1WVU said:

Cooked my first pie on the Ardore.  Really please how it turned out.  

Can you tell us about the dough? Looks great!

Thanks to @j@JohnInCarolina who directed me to Ken Forkish “The Elements of Pizza” book.  Dough recipe is the recipe he recommends for neopolitan pizza from his book; basically 00 flour, 65% hydration, fine sea salt and dried instant yeast (don’t recall % of the top of my head).  2 hr dough proof, form into balls, then 6 hr 2nd fermentation.  

Awesome Thanks! Book ordered! I've seen where JIC has referenced it a few times 

It's a great book.  And @DMW is actually the person who put me onto it, so credit where it's due.

The book has a ton of dough recipes, and more than a few recipes for pizza sauce, topping combos, etc.  It's one of the better (and more heavily used) books on my shelf.  

1WVU

ColtsFan said:

show previous quotes

1WVU said:

ColtsFan said:

1WVU said:

Cooked my first pie on the Ardore.  Really please how it turned out.  

Can you tell us about the dough? Looks great!

Thanks to @j@JohnInCarolina who directed me to Ken Forkish “The Elements of Pizza” book.  Dough recipe is the recipe he recommends for neopolitan pizza from his book; basically 00 flour, 65% hydration, fine sea salt and dried instant yeast (don’t recall % of the top of my head).  2 hr dough proof, form into balls, then 6 hr 2nd fermentation.  

Awesome Thanks! Book ordered! I've seen where JIC has referenced it a few times 

One note:  recipes in his book are basically 70% hydration because his recipes are intended to be cooked in a home oven.  I adjusted to 65% hydration.

he also has some YouTube videos that show techniques he describes in the book.  Highly recommend

NDG

@smokingal thanks!  we do pizza often - my girl knows the routine . . she plops dough out of tupperware containers into flour, dips her hands in flour, and starts to open the dough ball!  Tops with fresh motz & provolone before bake, Then evoo & aged parm after bake.  Pizza Snob she will be !!    

NDG

@1WVU nice pie !!  If you want your motz to brown, try pulling it out of fridge few hours before, ripping into size, then light press between paper towels until you are ready to top.  Someone told me this tip and now I get less water & more browning!

Leopoldstoch

JohnInCarolina

1WVU said:

show previous quotes

ColtsFan said:

1WVU said:

ColtsFan said:

1WVU said:

Cooked my first pie on the Ardore.  Really please how it turned out.  

Can you tell us about the dough? Looks great!

Thanks to @j@JohnInCarolina who directed me to Ken Forkish “The Elements of Pizza” book.  Dough recipe is the recipe he recommends for neopolitan pizza from his book; basically 00 flour, 65% hydration, fine sea salt and dried instant yeast (don’t recall % of the top of my head).  2 hr dough proof, form into balls, then 6 hr 2nd fermentation.  

Awesome Thanks! Book ordered! I've seen where JIC has referenced it a few times 

One note:  recipes in his book are basically 70% hydration because his recipes are intended to be cooked in a home oven.  I adjusted to 65% hydration.

he also has some YouTube videos that show techniques he describes in the book.  Highly recommend

I tend to go lower, like 62 or 60.

caliking

TEXASBGE2018 said:

 I cook in the oven at 500 and have a hard time getting a dark crust.

 Is there any sugar in the dough? If you're using a home oven, adding sugar in the dough will make it brown or char a bit as the sugar caramelizes during the cook. 

Adding more sugar may change the fermentation time though, since the yeasties will have more food. 

I'd kill those pies, BTW

TEXASBGE2018

caliking said:

show previous quotes

TEXASBGE2018 said:

 I cook in the oven at 500 and have a hard time getting a dark crust.

 Is there any sugar in the dough? If you're using a home oven, adding sugar in the dough will make it brown or char a bit as the sugar caramelizes during the cook. 

Adding more sugar may change the fermentation time though, since the yeasties will have more food. 

I'd kill those pies, BTW

No sugar. I am thinking about adding some for this Friday’s pies. How much would I need to add? I am currently using about 75% hydration. I’m gonna try bumping it down to about 65-70% this week. 

caliking

TEXASBGE2018 said:

show previous quotes

caliking said:

TEXASBGE2018 said:

 I cook in the oven at 500 and have a hard time getting a dark crust.

 Is there any sugar in the dough? If you're using a home oven, adding sugar in the dough will make it brown or char a bit as the sugar caramelizes during the cook. 

Adding more sugar may change the fermentation time though, since the yeasties will have more food. 

I'd kill those pies, BTW

No sugar. I am thinking about adding some for this Friday’s pies. How much would I need to add? I am currently using about 75% hydration. I’m gonna try bumping it down to about 65-70% this week. 

Try 1 TBSP of sugar per 500g of flour to start with.

Are you using 00 flour?  If yes, then don't bother with it when baking your pies indoors. A mix of AP + bread flour works well. The 00 really shines at higher temps. 

Canugghead

@1WVU Thanks, from what I read, stock tiles are easier to produce bottom browning than Saputo. I guess with compact ovens it's hard to get even heat across the bottom or top, hence the need for rotating.

TEXASBGE2018

caliking said:

show previous quotes

TEXASBGE2018 said:

caliking said:

TEXASBGE2018 said:

 I cook in the oven at 500 and have a hard time getting a dark crust.

 Is there any sugar in the dough? If you're using a home oven, adding sugar in the dough will make it brown or char a bit as the sugar caramelizes during the cook. 

Adding more sugar may change the fermentation time though, since the yeasties will have more food. 

I'd kill those pies, BTW

No sugar. I am thinking about adding some for this Friday’s pies. How much would I need to add? I am currently using about 75% hydration. I’m gonna try bumping it down to about 65-70% this week. 

Try 1 TBSP of sugar per 500g of flour to start with.

Are you using 00 flour?  If yes, then don't bother with it when baking your pies indoors. A mix of AP + bread flour works well. The 00 really shines at higher temps. 

No I’m just using regular Unbleached AP

smokingal

TEXASBGE2018 said:

show previous quotes

caliking said:

TEXASBGE2018 said:

caliking said:

TEXASBGE2018 said:

 I cook in the oven at 500 and have a hard time getting a dark crust.

 Is there any sugar in the dough? If you're using a home oven, adding sugar in the dough will make it brown or char a bit as the sugar caramelizes during the cook. 

Adding more sugar may change the fermentation time though, since the yeasties will have more food. 

I'd kill those pies, BTW

No sugar. I am thinking about adding some for this Friday’s pies. How much would I need to add? I am currently using about 75% hydration. I’m gonna try bumping it down to about 65-70% this week. 

Try 1 TBSP of sugar per 500g of flour to start with.

Are you using 00 flour?  If yes, then don't bother with it when baking your pies indoors. A mix of AP + bread flour works well. The 00 really shines at higher temps. 

No I’m just using regular Unbleached AP

Caputo (and probably several others) makes a Tipo 00 flour that works best at temps ranging from 500-600F.  It's what I use.
http://caputoflour.com/portfolio_item/00-chef-flour

alaskanassasin

 So there is no benefit to using Tipo in the oven at 450?

alaskanassasin

 So there is no benefit to using Tipo in the oven at 450?

NDG

@alaskanassasin no your tipo 00 will not brown at 450.

I only use 100% tipo 00 on the blackstone if cooking at above 800F and if you want that pure tender floppy neapolitan crust  . . . good but my Go-To is a blend of this and NY foldable style . . . after exploring my fav is 60% tipo 00 flour and 40% K.A. bread flour, cooked at around 750F . . . for me this is best combo of chew, crunch, tenderness.

Fun to experiment.

TEXASBGE2018

Where do you all buy your Caputo Flour? I pay about $2.00 for a 5lb bag of Unbleached AP flour at Kroger, The pricing I am seeing is all over the place for this stuff. 8Lb's of that "00" flour is $21.00 on Amazon. So I am paying 6X the cost per lb. I make 2  12" pizzas every Friday and I have a feeling I would run through 8lbs of flour in about 3 weeks. I buy a 5lb bag every couple weeks now. I like the idea of darker crusts for the aesthetics but is it really worth 6x the cost?

JohnInCarolina

TEXASBGE2018 said:

Where do you all buy your Caputo Flour? I pay about $2.00 for a 5lb bag of Unbleached AP flour at Kroger, The pricing I am seeing is all over the place for this stuff. 8Lb's of that "00" flour is $21.00 on Amazon. So I am paying 6X the cost per lb. I make 2  12" pizzas every Friday and I have a feeling I would run through 8lbs of flour in about 3 weeks. I buy a 5lb bag every couple weeks now. I like the idea of darker crusts for the aesthetics but is it really worth 6x the cost?

I buy it on Amazon.  It's easy and I have Prime, so... 

And the answer to your question is: you won't know if it's worth it to you until you try it.  For me, I have found that it makes a huge difference.  It is quite a bit more than aesthetics.  

I recommend the Caputo blue, but at the lower temps you'll be using in your oven, the red should also be fine.  

TEXASBGE2018

Would it be sacrilege to use both the "00" red and my Unbleached AP in a recipe? I am partial to a New York Style crust and several of the recipes I've seen calls for a mix of the 2? 

Would this one work?