Looking to get one of those baking steel brand pans for your oven. Would like to find a nice easy dough recipe that produces a nice uniform airy crust with good leoparding and stuff undercarriage. Where are all you pizza heads!? Thanks
I strongly second marcel’s recommendation for pizzamaking.com. It’s packed with the wealth of info from the collective passion of a forum full of nuts who obsess over pizza to the same depths as people here obsess over knives. I highly recommend this forum over a recipe as it will teach you valuable guidelines that will give you more flexibility and understanding than a recipe
I got a bit lost at first and had trouble finding exactly what I was looking for (think about the overstimula you felt when you first joined here). But these are the threads I used most that might be helpful for you.
I got my starting point for the formula/method my basic dough from this link:
https://www.pizzamaking.com/forum/index.php?topic=20477.0
Like rmrf I usually prefer to use whole grains as much as possible, but I continuously find I just get the most satisfying results with no more than 10% whole wheat flour. I’ve used several different producers 00 flours and I can’t say the difference was big enough to not just go to with the local, organic option. If you prefer to use commercial yeast (they often abbreviate as CY) you will find guidelines for so if you poke around, but I really prefer the taste/romance of sourdough (he uses a purchased culture but I get fine results with the starter I had).
This is the page I use the most: it has a table that will allow you to plan your sourdough inoculation quantity based on the temperatures and time you wish to ferment at. I have found it to be quite accurate.
https://www.pizzamaking.com/forum/index.php?topic=22649.0
this is one of the threads I used as guidance/inspiration for cooking in a crappy home oven. They call it nearlypolitan. There’s some other useful threads too but I can’t find them right now.
https://www.pizzamaking.com/forum/index.php?topic=10024.0
I’ve got a gas oven with the broiler on the bottom. I cook on the back of a cast iron pan (something made for a pizza would certainly be better) that has been preheated very thoroughly on the stove; then put about 2.5” under the broiler flame with the whole broiler area lined with aluminium foil to reflect heat. I get just over 2 minute cook times.
I use a spreadsheet to calculate my dough recipes. It’s pretty easy to put together (I’m not that good on computers) but I’m happy to try to dm you mine if I can. It‘s helpful for changing batch sizes, starter quantities, or tweaking ratios.
I’ve only done a dozen pizza nights so far but I have found improvements with each one, and I’d be happy to share any tips from my experiences so far if you have any questions, but I think the guys at pizzamaking really know their stuff
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thats a beautiful bottom on that pizza, thats very similar to what im after.I strongly second marcel’s recommendation for pizzamaking.com. It’s packed with the wealth of info from the collective passion of a forum full of nuts who obsess over pizza to the same depths as people here obsess over knives. I highly recommend this forum over a recipe as it will teach you valuable guidelines that will give you more flexibility and understanding than a recipe
I got a bit lost at first and had trouble finding exactly what I was looking for (think about the overstimula you felt when you first joined here). But these are the threads I used most that might be helpful for you.
I got my starting point for the formula/method my basic dough from this link:
https://www.pizzamaking.com/forum/index.php?topic=20477.0
Like rmrf I usually prefer to use whole grains as much as possible, but I continuously find I just get the most satisfying results with no more than 10% whole wheat flour. I’ve used several different producers 00 flours and I can’t say the difference was big enough to not just go to with the local, organic option. If you prefer to use commercial yeast (they often abbreviate as CY) you will find guidelines for so if you poke around, but I really prefer the taste/romance of sourdough (he uses a purchased culture but I get fine results with the starter I had).
This is the page I use the most: it has a table that will allow you to plan your sourdough inoculation quantity based on the temperatures and time you wish to ferment at. I have found it to be quite accurate.
https://www.pizzamaking.com/forum/index.php?topic=22649.0
this is one of the threads I used as guidance/inspiration for cooking in a crappy home oven. They call it nearlypolitan. There’s some other useful threads too but I can’t find them right now.
https://www.pizzamaking.com/forum/index.php?topic=10024.0
I’ve got a gas oven with the broiler on the bottom. I cook on the back of a cast iron pan (something made for a pizza would certainly be better) that has been preheated very thoroughly on the stove; then put about 2.5” under the broiler flame with the whole broiler area lined with aluminium foil to reflect heat. I get just over 2 minute cook times.
I use a spreadsheet to calculate my dough recipes. It’s pretty easy to put together (I’m not that good on computers) but I’m happy to try to dm you mine if I can. It‘s helpful for changing batch sizes, starter quantities, or tweaking ratios.
I’ve only done a dozen pizza nights so far but I have found improvements with each one, and I’d be happy to share any tips from my experiences so far if you have any questions, but I think the guys at pizzamaking really know their stuff
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the main one is positioning your steel right under the broiler
We've had good results with this too. An infrared thermometer is useful to check the steel temp before sliding your pizza in.
Make sure the IR gun can measure the high temps required if you're buying one!
Anybody tried to use an offset smoker as a wood fire pizza oven?
I'm in the process of converting a two door (stacked) wood oven, so far with mixed results. You really need to bake fast aka need high heat but that heat also needs to come from the right location., mostly from above.
The oven reaches approx 700'C (skin temp) and approx 500'C inside, still no dice.
I'm almost sure you can smoke the pizza pretty well, but likely won't be able to cook it fast enough. My first attempts were wood in the lower section (as designed) pizza on a griddle in the top section....they came out perfectly smokey (ahum) but took like 6 minutes. Further tinkering by adding a stone and 5mm steel slab made clear that there still is too much smoke and not enough heat from above. Next attempt will be to fire up in the upper chamber on the steel plate and put the pizza in the lower section....TBC
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