Pizza Party
- Thread starter zelix
- Start date
Help Support Winemaking Talk - Winemaking Forum:
looks good, there a a number of pizza people here too.
Looks good. Always interested in what people are cooking on as well as recipe's for dough when it comes to pizza.
zelix
Member
- Joined
- May 21, 2020
- Messages
- 37
- Reaction score
- 65
Used the measurements for a 2-day cold ferment.
Flour (100%): 508.94 g
Water (56%): 285 g
ADY (.42%): 2.14 g
Salt (1.9%): 9.66 g
Olive Oil (5.55%): 28.25 g
Sugar (4.2%): 21.37 g
vineyarddog
Member
I use Alton Brown’s recipe. Turns out great in the wood fired oven!
https://altonbrown.com/pizza-dough-recipe/
https://altonbrown.com/pizza-dough-recipe/
Maybe if people will post up what brand flour they really like as well.
King Arthur bread flour and KA Lancelot high gluten flour (still learning how to use it). Also found that if you don't add all the flour and none of the salt, get the flour mixed with the water, let it rest for 10 or 15 minutes, then add the balance of the flour and the salt it makes it easier to get a thin crust without tears. Also after making, if you put it right in the fridge for a day or two the flavor of the crust seems to improve dramatically. But then you'd have to think a few days ahead which I'm not really good at...I just decided what is for dinner tonight, LOL.
Boatboy24
No longer a newbie, but still clueless.
Hot and quick mango/habenero pork chops. Smashed taters infused with sour cream. No idea the vege, wifey's choice (if we have any). Will probably be a salad (mine with blue cheese dressing, of course).
