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agp
06-01-2012, 11:49 AM
Can anyone recommend me a pizza recipe? Preferably a pizza that can be eaten when cold. Preferably New Yalk style pizza. Thanks!

adletson
06-01-2012, 12:22 PM
Do you have any baking background? Pizza, in my experience, can be as in depth or simple as you are willing to make it. Some things it would help to know to recommend a recipe:

Do you plan on using commercial yeast or a starter?
Do you plan to hand knead or use a mixer?

Namaxy
06-01-2012, 01:35 PM
Also - pizza oven? Grill? Baking stone in home oven?

One of my favorite combinations is carmelized red onions, capers, kalamata olives with a little cheese. I do this in a scorching wood fired oven where it crisps and bubbles in a very rustic style - I've tried it a regular oven and it doesn't translate nearly as well.

mhlee
06-01-2012, 01:54 PM
I highly recommend looking at Slice on Serious Eats. Search for the "Pizza Lab" (IIRC); there should be a recipe for no knead pizza dough. It takes time, but it works extremely well. If you don't have a great oven, they have a recipe for a skillet/broiler method.

agp
06-01-2012, 08:29 PM
Do you have any baking background? Pizza, in my experience, can be as in depth or simple as you are willing to make it. Some things it would help to know to recommend a recipe:

Do you plan on using commercial yeast or a starter?
Do you plan to hand knead or use a mixer?

I have made pizza before quite a few times and they turned out well. But I never tried thin-crusted NY style pizza. I know a bit about baking/yeast/etc. And no mixer, everything will be done by hand.



Also - pizza oven? Grill? Baking stone in home oven?

One of my favorite combinations is carmelized red onions, capers, kalamata olives with a little cheese. I do this in a scorching wood fired oven where it crisps and bubbles in a very rustic style - I've tried it a regular oven and it doesn't translate nearly as well.

I plan to use a regular oven. I don't have anything fancy, but I do pizza stones.


I highly recommend looking at Slice on Serious Eats. Search for the "Pizza Lab" (IIRC); there should be a recipe for no knead pizza dough. It takes time, but it works extremely well. If you don't have a great oven, they have a recipe for a skillet/broiler method.

This?
http://slice.seriouseats.com/

sw2geeks
06-01-2012, 08:38 PM
I did a step-by-step pizza last year.

http://media.dfw.com/smedia/2011/08/15/07/14/DbD8m.St.117.jpg

The recipe is in the slideshow here (http://www.dfw.com/2011/08/15/494033/grilled-pizza-with-rahr-beer-crust.html).

EdipisReks
06-01-2012, 08:38 PM
do you want to do sourdough crusts, or use instant yeast?

wenus2
06-01-2012, 08:40 PM
lots of good info on Forno Bravo: http://www.fornobravo.com/pizza/index.html

mhlee
06-02-2012, 02:13 AM
I have made pizza before quite a few times and they turned out well. But I never tried thin-crusted NY style pizza. I know a bit about baking/yeast/etc. And no mixer, everything will be done by hand.




I plan to use a regular oven. I don't have anything fancy, but I do pizza stones.



This?
http://slice.seriouseats.com/

Yup. Look here: http://slice.seriouseats.com/recipes/

agp
06-02-2012, 10:45 AM
do you want to do sourdough crusts, or use instant yeast?

Either or, I usually use instant yeast in the past.


lots of good info on Forno Bravo: http://www.fornobravo.com/pizza/index.html

Will check it out, thank you!


Yup. Look here: http://slice.seriouseats.com/recipes/

Gonna try out one of these this weekend while the weather is relatively cool. Thanks!

Craig
06-05-2012, 04:14 PM
We had a pretty good thread on this a while ago, you might want to check it out: http://www.kitchenknifeforums.com/showthread.php/534-Pizza-sauce-dough-recipes

I used and liked the government recipe SpikeC provided.

mhlee
06-08-2012, 02:36 AM
Late night pizza experiment -

First batch of No Knead Pizza Dough from Jim Lahey's most recent recipe on Serious Eats, salt increased (70% Hydration, 500 grams Trader Joe's AP Flour, 350 grams water, 1/4 tsp active yeast, 2 tsp salt - 24 hour room temperature rise, portioned, then an additional 3 days in the refrigerator), homemade tomato sauce (last year's home grown tomatoes, cooked whole in the skin, passed through a food mill and frozen, touch of salt, olive oil, black pepper and sugar to balance the high acidity in the sauce), Fra' Mani Sopressata and Angelo & Franco fresh mozzarella.

77027703

I heated up the pizza stone in a 500 degree oven on the second highest rack height, then turned on the broiler for 5 minutes to further heat the stone. Pizza cooked for approximately 8 minutes.

Stone needed to be heated a little more with the broiler, but a good tasting dough, could be a little more crunchy with a little more rise (a second batch with the stone heated for 10 minutes under the broiler had a better rise), but all in all, a good result. The mozzarella is not salty at all. The sopressata is excellent.

stereo.pete
06-08-2012, 07:12 PM
Yeah, that looks absolutely fantastic. I am going to have to go digging around for my pizza stone.

ncowan
06-18-2012, 03:20 AM
Try a generic recipe, like from cooks illustrated. Except substitute the yeast. Make a Italian red grape biga (starter). Grapes are a magnet for wild yeast, thats why they ferment into wine when you keave them out. Take some organic red grapes, mash them with flour and water. Feed for four days, no more, no less. You will have a the best thin crust pizza. Another tip is Proof for 36 hours, then there is no need for kneading.

RiffRaff
06-18-2012, 10:27 AM
The main improvement over most published recipes (In My Humble Opinion), is to mix standard white flour with semolina (in a 1:1 or 1:2 ratio) and then, after letting the dough rise at room temperature for about an hour, refrigerate it over night or for up to 36 hours, in order to develop flavor. If you must use the dough right away then AVOID salt for the first rise and you'll get a much quicker and higher inflation. Add salt later to taste. This last tip comes from Cooks Illustrated. The first tip is well-known but can be found in one of the best books on baking from the King Arthur Flour Company--you can Google the company name and find the book.

aurohyd123
06-23-2012, 09:57 AM
hey you can checkout in you tube there are many pizza recipes like cabbage pizza and Mexican pizza

Dieter01
06-24-2012, 03:14 PM
I am building a large, wood fired brick/stone oven. Recommended recipes?

tgraypots
06-24-2012, 07:37 PM
The Dough
5 cups unbleached bread flour (I use a locally ground, organic all-purpose)
1 1/4 tsp. of active dry yeast
2 tbs. olive oil
1 3/4 cups water (room temperature) or warm beer!
1 tbs. honey or sugar
2 tsp. salt
Makes 4 - 10 oz. balls

This is my go-to pizza dough recipe, swiped from Peter Reinhardt's "American Pie." I have used it in my oven on a kiln shelf at 550, on my grill at around 700, and in my wood burning oven at over 1000F. Mix it up until it feels right, cut in to 4 pieces, cloak them, roll each in a bowl with olive oil and bag them. Leave at room temp for 15 minutes then refrigerate for a day or 2 or freeze for later use. Hope this helps.

markk
06-24-2012, 07:54 PM
pizzamaking.com has dough tools available that make it very easy to experiment with different recipes. also there are lots of recipes there and methods for making any style pizza you could want.
I have found that a cold ferment of the dough of at least 24hrs and preferably 48hrs gives the best flavor in the dough.

barbarajones444
07-12-2012, 03:03 AM
If pizza base is ready then you just need to add stuff whichever you like with cheese and bake it your pizza will get ready within few min.