72 hour pizza dough

alaskanassasin

Griffin said:

alaskanassasin said:

texaswig said:

@Photo Egg I kinda needed something else to geek out on. I knew pizza was the next. 

 Have you brewed beer yet? :-)

That's a whole nother rabbit whole. I don't want to know how much I have tied up in brewing equipment.

  I have been seriously considering upgrading my brewery. Not looking to add any more work to the process though.

nolaegghead

That reminds me, I need to sell all my home brew stuff.

alaskanassasin

What you got brewmaster @nolaegghead chef dr?

nolaegghead

Probably 15 kegs, 5 or 6 fermenters, few boiling pots, chiller coil, tons of CO2 stuff, kegerator,  pump, testing stuff etc.  

alaskanassasin

we may have to work something out on the chiller and pump.

alaskanassasin

trade for honey?

blind99

texaswig said:

70 percent hydration is way too hard to handle. Less water next time for sure. 

dude... those pies are ridiculous! i'm very jealous.

texaswig

@blind99 thanks. The top one was my wife's. She got crazy and put on too much sauce. The bottom one was mine. Mushrooms were crazy good. I'll be making it again. It's fun learning new skills. 

blind99

I was thinking it’d be cool to see people cook on the Friday night zoom. 

You should do a pizza demo on the Friday night zoom sometime. 

texaswig

@blind99 that would be cool. I should. I decorated a cake on there once haha. 

paqman

texaswig said:

@blind99 that would be cool. I should. I decorated a cake on there once haha. 

Is that codeword for something else? 😂 Curious to hear about the context that lead to decorating a cake 😂🤣

Have you ever tried Detroit style pizza?

(there is a shitload of pepperoni underneath the cheese)

SonVolt

I'm starting to think Pizza Hut's pan pizza is technically Detroit style instead of Chicago, but round. 

StillH2OEgger

That pizza looks great, @paqman! It's certainly not close to fresh, but Costco sells a frozen Detroit style pizza that is actually pretty good for anyone going that route.

paqman

SonVolt said:

I'm starting to think Pizza Hut's pan pizza is technically Detroit style instead of Chicago, but round. 

The crust is similar with one exception, Detroit style has crunchy cheese baked all around the edges of the pizza.  That brown layer in the middle of the crust (and everything above) is basically crunchy fried cheese.  That’s, in my opinion, what makes Detroit style so good.  Also, I think that you are supposed to have the dough, cheese, toppings and then the sauce on top.  I go with pepperoni on dough, cheese, toppings, and sauce on top.

paqman

SonVolt said:

I'm starting to think Pizza Hut's pan pizza is technically Detroit style instead of Chicago, but round. 

And I don’t think that pizza hut’s pan pizza is Chicago either but I could be wrong 🤔.  I never had a proper Chicago style 🤷‍♂️

Nothing against Pizza Hut pan pizza BTW, it is good from time to time, different style.

texaswig

@paqman 3 layer homemade carrot cake with cream cheese frosting. I plan on doing some Detroit style. I've had it at place in Austin that was really good.
https://www.via313.com/menu

alaskanassasin

Pizza hut does not make pizza, not sure what it is really.

QDude

alaskanassasin said:

Pizza hut does not make pizza, not sure what it is really.

Agreed.  They used to be excellent - back in the 70's!

paqman

QDude said:

alaskanassasin said:

Pizza hut does not make pizza, not sure what it is really.

Agreed.  They used to be excellent - back in the 70's!

I don’t know, every now and then I get a craving for a pepperoni/sweet sausage pan pizza.  I kinda like their sausage and the fat infused crispy dough. Childhood memories I guess 🤷‍♂️

Carolina Q

paqman said:

QDude said:

alaskanassasin said:

Pizza hut does not make pizza, not sure what it is really.

Agreed.  They used to be excellent - back in the 70's!

I don’t know, every now and then I get a craving for a pepperoni/sweet sausage pan pizza.  I kinda like their sausage and the fat infused crispy dough. Childhood memories I guess 🤷‍♂️

@paqman, like this? Kenji's Pizza Hut pan pizza recipe baked in my oven...




Which is nothing like a Chicago Deep Dish, BTW...

mkevenson

Very nice pies and interesting thread. Good read! Thanks to all.

blind99

paqman said:

SonVolt said:

I'm starting to think Pizza Hut's pan pizza is technically Detroit style instead of Chicago, but round. 

And I don’t think that pizza hut’s pan pizza is Chicago either but I could be wrong 🤔.  I never had a proper Chicago style 🤷‍♂️

Nothing against Pizza Hut pan pizza BTW, it is good from time to time, different style.

TBH I don’t know what chicago style is anyhow and I live here. 

paqman

@Carolina Q I’ve had Kenji’s pan pizza recipe on my to do list for a while. I use his recipe for the Detroit style.  Your pies look great!   Apparently, Pizza Hut’s secret is their oil spray which I suspect I’ll never be able to replicate.

paqman

blind99 said:

paqman said:

SonVolt said:

I'm starting to think Pizza Hut's pan pizza is technically Detroit style instead of Chicago, but round. 

And I don’t think that pizza hut’s pan pizza is Chicago either but I could be wrong 🤔.  I never had a proper Chicago style 🤷‍♂️

Nothing against Pizza Hut pan pizza BTW, it is good from time to time, different style.

TBH I don’t know what chicago style is anyhow and I live here. 

Deep dish?

SonVolt

alaskanassasin said:

Pizza hut does not make pizza, not sure what it is really.

Haven't been there in years, but their deep dish pan pizza from the '80s and '90s is too far etched into my brain. That greasy fried dough, tomato paste sauce and gooey white cheese... the red plastic cups, vinyl seats and fake Tiffany lamps. #nostalgia #excitebike #pitchersofbeer

Carolina Q

It seems that everyone NOT from Chicago thinks Chicago pizza is deep dish. Apparently, many Chicagoans disagree. For them, thin crust is the real deal.

https://www.youtube.com/watch?v=Z0xDAUXPc8c

Eggpharmer

Questions for you dough experts - I've been using the following recipe (https://ooni.com/blogs/recipes/classic-pizza-dough) and been very happy with it. Usually doing a 48-72 hr cold ferment after mixing.

I've used two different 00 flours and did not notice an appreciable difference between the two. I've also tried 50/50 00/AP and like the 100% 00 much better.

Any tips/recommendations to make better?

Seems like most of you are using higher hydration. What are the advantages of the higher hydration? 

I'm already having some trouble with shaping/stretching the above recipe so I'm not sure if I'm ready for that yet. Slowly getting better with practice so may be able to attempt that soon.

Thanks for the help.

paqman

Carolina Q said:

It seems that everyone NOT from Chicago thinks Chicago pizza is deep dish. Apparently, many Chicagoans disagree. For them, thin crust is the real deal.

https://www.youtube.com/watch?v=Z0xDAUXPc8c

👆guilty here

One day I will have a real deep dish.  I had frozen deep dish from the supermarket but never fresh from a pizza place.

paqman

Eggpharmer said:

Questions for you dough experts - I've been using the following recipe (https://ooni.com/blogs/recipes/classic-pizza-dough) and been very happy with it. Usually doing a 48-72 hr cold ferment after mixing.

I've used two different 00 flours and did not notice an appreciable difference between the two. I've also tried 50/50 00/AP and like the 100% 00 much better.

Any tips/recommendations to make better?

Seems like most of you are using higher hydration. What are the advantages of the higher hydration? 

I'm already having some trouble with shaping/stretching the above recipe so I'm not sure if I'm ready for that yet. Slowly getting better with practice so may be able to attempt that soon.

Thanks for the help.

@eggpharmer

For me, the main benefit of higher hydration is that I get better rise and bigger bubbles at bake time.  The dough also doesn’t require as much kneading.

00 is a mill size standard and means nothing about the other characteristics of the flour that are critical to good pizza.  Some 00 flours are pasta flours and some others are pizza flours.  This will have an impact on optimal water absorption and fermentation time.  I use 65% hydration with my typical mixture (80% Caputo red bag/20% Caputo Nuvola Super).  I typically do 14 hours room temperature bulk fermentation, followed by a couple of days cold fermentation (balled).

607 g flour (486 g 00 Caputo red / 121 g Caputo Nuvola Super)
395 g room temperature water (65% hydration)
17 g salt
0.5 g Instant Dry Yeast (IDY)

I mix the flour, salt, and yeast together.  Add the water.  Mix with the dough hook in the Kitchen Aid for 5-10 minutes.

I make a big ball and transfer to a bowl sprayed with oil and cover.  Let ferment at room temperature for 14 hours until at least doubled in size (assuming that the temp is 20C/68F).

Split the dough and shape it into balls, transfer to deli containers sprayed with oil.  Store in fridge for a couple of days until ready to use.  Take out 2-3 hours before using the dough.  It is best after 2-3 days but good for a week.

Before stretching, I cover the dough with flour (rice flour or semola) to prevent sticking.

I adjust the yeast based on temperature and fermentation time but above is pretty much my typical recipe.

Technically, the optimal room temperature fermentation time for the mix of flour that I am using is 24 hours but with the added cold fermentation, it is good.

AP flour doesn’t hydrate as well so you are probably better sticking to 60% hydration but definitely try higher.

What gives you trouble when stretching/shapping?

Eggpharmer

@paqman - thanks for the help
I've used Caputo red (https://amzn.to/2WB6dGd) and Anna Napoletana (https://bit.ly/37wQy0V) with that recipe with no noticeable difference.

Shaping - slowly getting better on being consistently round vs an odd shape

Stretching - right now, about every 3rd or 4th pie I'll tear slightly and have to reball and start over

I think I just need more practice, just got an Ooni and have only made about a dozen

I've been happy with that dough, just wondering if I could take it to another level