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A long time coming.....finally mastering the pizza....

northGAcock
northGAcock Posts: 15,173
in EggHead Forum
.......Please indulge me while I ramble a bit, a couple of questions for you when finished. My pizza cooking history has experienced many ups and downs. I have had crappy pizza that looked great, and good looking pizza that tasted like my dogs favorite chew toy. I have used Publix and several other pre-made dough's.....and several previous attempts made with 00 flour. I have made some excellent deep dish pies, but have not reached my desired level on the thin crust traditional za. I have finally brought it all together.

I don't post as many pictures as I did starting out roughly 7 months ago. I just want to say to the folks getting started, it takes a lot of trial and error with some cooks. Invest the time to read this sight, ask questions and apply what you learn. Be patient with the pizza cook, you will get better with each effort/ At times you may go backwards. I had a stone break up as one pizza was being transferred to the stone. Stay the course....there is much joy to be had. I would like to thank those of you who post your success and failures as we all learn from both. 

My pie crust tonight was made with 00 flour, salt, yeast and warm water. The pie was topped with Chix Italian sausage, mushrooms, sliced maters and some fresh garlic. I cooked on my medium at 550 for about 8-9 mins. I may be a bit biased, but this pie looked and tasted outstanding.
Now for a couple of questions........ (1) my recipe for the dough made enough for two medium size pizzas. I used half, and froze the other. Have any of you had success with freezing 00 Pizza dough? (2) My experience with the 00 finds it to be difficult to mix by hand as the elastic nature adheres to my fingers, resulting in some lost yield. Any tricks or experiences with dealing with this problem?

Again thanks to you all; you are all valued resources. I feel I have accomplished something with one of my favorite foods. I am done now. Have a great evening.
Ellijay GA with a Medium & MiniMax

Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow
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Comments

  • GATraveller
    GATraveller Posts: 8,207
    I don't have enough experience with OO flour to answer your questions but I do know that if it tasted half as good as it looked you ate extremely well last night. Good work and thanks for sharing.  

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited September 2015
    I also can't answer the question but just have to say that pie looks bangin.  The cheese running down in the second picture at the 5:00 position excites me more than it should. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • bgebrent
    bgebrent Posts: 19,636
    Looks like a great pie!!  You can freeze the dough but let it sit out 2-3 hours before making your pie.  As far as stickiness, either oil or frequent flour on your hands.  Again, great lookin pizza!!
    Sandy Springs & Dawsonville Ga
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
    Congrats on an AWESOME pizza, I also can't answer the question because my pizza crust is from the tube at the grocery store! but a Stellar pizza for sure.......................:o

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • Jeremiah
    Jeremiah Posts: 6,412
    That is some good looking pizza there. 
    Slumming it in Aiken, SC. 
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  • Dyal_SC
    Dyal_SC Posts: 6,548
    Looks crazy good!  Nicely done!
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Good dialog and fantastic pie. Nice!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Nice post, nice pie. I'm all over the place with za. 
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  • TTC
    TTC Posts: 1,035
    Great job
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • tailg8ers
    tailg8ers Posts: 67
    Great looking pizza- still haven't tried one yet- getting inspired though!! 
    Cary, NC    LBGE & Mini Max
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    No experience here with OO flour either, but appears your doing a great job though!  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • 4Runner
    4Runner Posts: 2,948
    @northGAcock - great looking pie!   I found this site very helpful.  I see a pizza cook coming my way soon. 

    It's a long read but well worth it.  

    http://www.varasanos.com/PizzaRecipe.htm
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • Tinyfish
    Tinyfish Posts: 1,755
    When you make your dough do yo go by hydration and measure by weight.  This I find is the best way.

    I use a 65% hydration which is sticky but I let my KitchenAid do most the mixing. You can start at a lower hydration and as you get better at making dough add more water.  When it comes to hand kneading I just use flour as needed. I would not oil my hands since the extra oil may burn the pizza dough when cooking but I cook my pizza's in a wood fired pizza oven at 800f to 900f so the oil is a bad thing at 550f oil may be fine in which case it would work great on your hands.
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  • RRP
    RRP Posts: 26,517
    Great pizza is a destination and the journey is hilly! You never mentioned any cheese(s) you used and your za looked like it had some. I keep tweaking mine and our preferences are a combination of mozzarella, Romoano and Asiago. My last pizza was also my first use of 00 and while the taste was there the texture difference was a new challenge. I still prefer a thinner crust and yes I resort to using a rolling pin to achieve it. Otherwise we throw away the big billowing shoulders. 
    Re-gasketing the USA one yard at a time 
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  • northGAcock
    northGAcock Posts: 15,173
    Tinyfish said:

    I use a 65% hydration which is sticky but I let my KitchenAid do most the mixing.
    First thanks for the tips.....Do you use a dough hook with the KitchenAid?
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • northGAcock
    northGAcock Posts: 15,173
    edited September 2015
    RRP said:
    Great pizza is a destination and the journey is hilly! You never mentioned any cheese(s) you used and your za looked like it had some. I keep tweaking mine and our preferences are a combination of mozzarella, Romoano and Asiago. My last pizza was also my first use of 00 and while the taste was there the texture difference was a new challenge. I still prefer a thinner crust and yes I resort to using a rolling pin to achieve it. Otherwise we throw away the big billowing shoulders. 
    RRP....I used a low mosture Mozz with some hand grated parmesian cheese. I have not ventured far from that as yet......but there is the future. I have found that there is a learning curve with the 00. Thanks for the tip.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • 4Runner
    4Runner Posts: 2,948
    northGAcock said:
    Tinyfish said:

    I use a 65% hydration which is sticky but I let my KitchenAid do most the mixing.
    First thanks for the tips.....Do you use a dough hook with the KitchenAid?
    I do.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • Tinyfish
    Tinyfish Posts: 1,755
    @northGAcock
    yes I use a dough hook and a strong KitchenAid mixer 1.2HP motor and 7qt or 8qt bowl can't recall the exact size. I make ultra thin crust pizza appox 8-9 oz dough per pizza.
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  • RRP
    RRP Posts: 26,517
    northGAcock said:

    RRP....I used a low mosture Mozz with some hand grated parmesian cheese. I have not ventured far from that as yet......but there is the future. I have found that there is a learning curve with the 00. Thanks for the tip.
    Low moisture sounds like Kraft grated maybe? I find that Murray brand is much more tasty when I'm too lazy to make my own like this one. Talk about a rip roaring difference!!!

    Re-gasketing the USA one yard at a time 
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  • BIll-W221
    BIll-W221 Posts: 279
    That's a great looking pie !!!!
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
    Atta boy!  I'm finding about 550F works for a lot of things - especially pizza.  That looks yummy!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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  • blind99
    blind99 Posts: 4,974

    great looking pie! I'm not a pizza guru but I routinely make my own dough.  to be honest I don't find a difference in handling 00 dough vs AP.  I have made 65% hydration doughs with both.  I just give it a light dusting of flour, and my hands a light dusting of flour, and as they get kneaded and worked they both come together fine.  I don't typically freeze it but I have refrigerated both and they both come out great a few days later. 

    sort of OT: I found a local store that carries multiple kinds of 00 flour, no more mail order!

    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • YukonRon
    YukonRon Posts: 17,447
    If you do not serve that up to me when I visit, I will stay until you do. That is a promise!
    just kidding (or am I?)
    Great cook and congrats!!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • blakeas
    blakeas Posts: 244

    What was the setup of your Egg?  was that an AR in there?

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  • bluebird66
    bluebird66 Posts: 3,016
    Nailed it!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • RiverRatSkier
    RiverRatSkier Posts: 130
    If you are having an issue with the dough sticking to your hands while hand kneading, you can dip your hand in water before kneading.  A little tip I picked up from the book "flour, water, salt, yeast".  Good book for breads.
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  • northGAcock
    northGAcock Posts: 15,173
    blakeas said:

    What was the setup of your Egg?  was that an AR in there?

    I had a plate setter legs down. I raised my stone 2 inches with some kiln shelf lifters. So roughly 2 inches above the felt line.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Great looking pie
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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