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Two Pizzas Came Out Well
BobS
Posts: 2,485
I cooked a couple of pizzas for dinner tonight and they came out really good. The crust was made with Caputo OO flour. I made it yesterday, with 60% hydration and I am really pleased with the the way it handled and the way it cooked.
The first was made with the recipe for white sauce from Peter Reinhart's book (American Pie). I topped it with some aged provolone and sauteed shitake mushrooms. This is really a keeper!!
The second was pepperoni and it was PDG good too!
These were cooked between 600- 650 and took about 5 minutes. For me, this is a more forgiving temp than trying to go hotter.
The first was made with the recipe for white sauce from Peter Reinhart's book (American Pie). I topped it with some aged provolone and sauteed shitake mushrooms. This is really a keeper!!
The second was pepperoni and it was PDG good too!
These were cooked between 600- 650 and took about 5 minutes. For me, this is a more forgiving temp than trying to go hotter.
Comments
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Looks great. What do you put between your plate setter and stone?
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Looks good. I also bought that book but haven't had a chance to make anything out of it.
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mnwalleye wrote:Looks great. What do you put between your plate setter and stone?
I use three, 1 1/4", copper pipe couplings to get separation between the platesetter and the pizza stone and to push the pizza stone higher into the dome.
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BobS, both pizzas look fabulous.
Did you make the dough for the Napoletana or another recipe? I would have like to munch on those during the games this afternoon. -
Wow - nice color on the crust! I also want to know which recipe you used with the Caputo.
-MEgging in Crossville, TN -
It was a Napoletana style dough, because it was only the flour, water, yeast, and salt, but I was not following Reinhart's recipe.
This was 60% hydration and I have not calculated Reinharts. I also probably did not have the crust as thin. I used 640 grams (22.6 ounces) of flour and used that for the two pies pictured. -
Nice pies Bob,they look very tasty!!
GOOD EATS AND GOOD FRIENDS
DALE -
excellent stuff - I like the way you separated the stone - what temp did you cook at?
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Large Marge wrote:excellent stuff - I like the way you separated the stone - what temp did you cook at?
It was holding at 600-650. I have tried higher temps and they work, but this is a lot more forgiving and seems to work fine.
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