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Anonymous 11/05/2020 (Thu) 10:13:36 No. 576
You. Yes, you. Come here. Look at me and tell me truth. Your friends all talk about pizza, and you laugh and agree when they tell you that Domino's is the best, or that they prefer Papa John's. You never say what you really think, though, so they don't know the truth. But I do. You prefer Pizza Hut. That crisp on the outside, soft and almost cake-y on the inside, incredibly greasy and incredibly satisfying crust. That's okay. I'm going to teach you how to make Pizza Hut style deep dish dough in your own kitchen with only one relatively uncommon tool required: a pizza stone. The only other dishes required are a bowl for mixing and storage, a cast-iron pan for cooking, a measuring cup and a scale. DOUGH >240g bread flour >1/2tsp traditional yeast >170g water >15ml olive oil >(((kosher))) salt Add all the flour and all the yeast to a bowl and mix to combine. Add the water and olive oil and mix until no dry spots appear on the surface. Add a pinch of salt, mix a little further just to incorporate the salt. This dough is going to be crazy sticky and you're going to be tempted to add more flour; do not do this. Now, it's time for kneading. "But anon", you cry, your pathetic wrists aching just at the thought, "I hate kneading!". That is because you are weak, and I am here to make you strong. Imagine that ball of dough is a compass. On each of the 4 cardinal directions (that's North, South, East and West if you're retarded), grab the bottom of the dough and fold it over onto the top. Do this for all four sides, then cover with cling wrap. Compass-fold again every 5 minutes, three more times. Voila! You've just found the laziest possible way to "knead" dough! Believe it or not, your dough is now almost done. Transfer it into a well-oiled container, cover, and let sit in either a not-terribly-cold fridge or a cool, dark, dry spot like your pantry, for at least 4 hours up to 12. I keep my fridge near freezing and it was too cold for the dough and ended up killing the yeast, but the pantry was fine. When you go to retrieve the dough, it will have almost tripled in size. Congratulations! COOKING Get the dough out of that container into a well-oiled cast-iron pan. You'll need to force it down quite a bit, but don't be overly rough with it. Once it's pushed out to fill the pan, cover with cling wrap and let it sit for about an hour at room temperature to puff back up a bit. Trust me. Once the oven is ready, uncover the dough, sauce that slut, and - what's that? You don't have a sauce recipe? For fuck's sake SAUCE 8oz can tomato sauce 1-2 teaspoons each of the following: >dried marjoram (not ground) >dried oregano (not ground) >dried basil (not ground) >garlic salt (go easy on this) Mix it. Yes, that's it. Taste and adjust. Start with only 1/2 tsp of garlic salt, it's potent. COOKING 2: COOK HARDER Once the oven is ready, uncover the dough, sauce that slut and top as desired. Top it with whatever the hell you want but make absolutely sure that the base layer, directly on top of the sauce, is grated mozzarella. I like pepperoni and mushrooms. Make sure they're sliced fairly thin, because you're not going to have it in the oven long. Fire this bad boy into the preheated oven, directly on top of the pizza stone, for about 7 minutes, then rotate it 90 degrees and cook for another 7-ish minutes. Take it out at about 15 minutes total; if the cheese isn't melted to your satisfaction then throw it in for a few more minutes (but not too long). Once it's removed from the oven, let it sit in the pan for at least 5 minutes to re-absorb the olive oil, then remove onto a wire rack to cool for another 5 or so minutes, then slice that motherfucker and eat it. Congratulations! You are now armed with the knowledge to make yourself insanely fat for pennies on the dollar with nothing but a flat stone, a piece of iron and some basic ingredients.
>>576 I forgot to mention that the oven should be at 550F, the stone should be in the oven before you even turn it on, and you should have the oven at temp for at least an hour before cooking
>>576 >traditional yeast Dumbass question, but that means active dry or instant yeast? Never heard of yeast referred to as "traditional" before, and I would have thought "traditional" would be fresh yeast.
>>576 >Transfer it into a well-oiled container, cover, and let sit in either a not-terribly-cold fridge or a cool, dark, dry spot like your pantry, for at least 4 hours up to 12 You need to let pizza dough ferment slowly. 3-7 days in the fridge and you get much, much, much better dough.
>>579 >a week Shit nigga, I want a pizza now. I made a dough with flour and water and a few other simple things, no yeast. It was tough, but ultimately pretty good
>>614 Good god man, at leasts throw in some bicarbonate of soda so it's not a brick.
>>617 I might have, I can't remember what the recipe had. Nope, I'm pretty sure it was just salt, water, flour, and olive oil
>Your friends all talk about pizza, and you laugh and agree when they tell you that Domino's is the best, or that they prefer Papa John's. You never say what you really think, though, so they don't know the truth. But I do. You prefer Pizza Hut. Even rats don't eat these pizzas, so why would my friends? >>578 Neither; it's fresh yeast.
Is three days too much for aging dough or just enough? Gonna try to make a pizza using what I have at home. Dough: >Lime+Baking Soda >All purpose flour >Brown sugar >Water >Coconut Oil Sauce: >Salsa >Brown sugar >Coconut Oil Cheese: >Cheddar and Mild Cheddar pre sliced ground up Cooking: >Baking tray flipped upside down. I don't expect it to be godly just good. I'll give an update when it's done, before you ask, no, I am not buying shit like yeast and olive oil just for one pizza.
>>686 Experiments I've seen on people's blogs show 3 days is the max. After that you don't really taste the result of the fermentation. 1 day is considered the minimum if you're gonna go that route. I wouldn't do it more than 3 days intentionally.
>>687 I was told two days but wanted to check if 3 would be fine.
>>688 Yeah 3 is fine and arguably optimal for flavor. 4 has no real benefits. I think it starts to go bad at some point as you approach 7 days, but I've never left any in that long.
>>689 Good. In that case any additional tips? Things I can do? Would putting one of those semi cooling racks that comes with a baking tray help isolate heat more by acting as a top for the oven? Anything I can add to the salsa to make it better beyond just oil and sugar? I really don't wanna buy oregano just for this.
>>690 Not sure what you mean by "top for the oven" but I've never used a cooling rack for pizza. Maybe for cooling but not cooking. Usually I just double up two rimmed baking sheets and use them as a poor man's pizza steel. Crank my oven up to at least 500 (it goes to 550 but this creates smoke if I haven't thoroughly cleaned it recently) and let them soak up the heat for a bit. >sauce From a jar or are you using canned tomatoes? Toast some garlic and maybe a shredded onion if you're into that in a pan for a bit. Add some tomato paste if you have it. It'll help browning and it's a much more condensed version of tomato so the flavor will be more pronounced. Canned sauces in particular are weak on tomato flavor at time. You could also add garlin/onion powder to a basic sauce if you want to take the easy route. I'd recommend stocking dried basil and oregano. Useful for a lot of Italian cooking. As good as fresh? No, but I'd rather have it than nothing. Sugar is needed. Not sure olive oil is needed. Slap some olive oil and some crushed garlic or garlic powder on the edge of your pizza. Gets the crust nice and brown and adds that garlic flavor. I also like to add some red pepper flake, but I also like my pizza spicy. Jalapenos go great with pepperoni or pineapple. Cheese and crust matters way more than the sauce in my opinion. The sauce almost always gets drowned out, and too much of it is bad. You really want a light hand with it.
I made exactly 8.15oz of dough, how much sauce would I need? I can just eyeball the cheese.
>>696 It'll keep for weeks. Just use the smallest can of tomato sauce you can find and adjust the spices accordingly.
Change of plans, I'm gonna have to make that pizza now after only being aged for 2 days max, but I need to because it's the only food I have and I miscalculated the amount i would eat today from two day containers so I need to meet my caloric maintenance. Will update how it goes.
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It was ok but not what I wanted.
>>704 What do you feel was lacking?
>>705 I added too much flour before putting it on the baking tray, next time I'm just gonna have to free ball it with my hands and not use anything to put the pizza on or buy corn meal, and still ended up placing it wrong. I'm almost certain that I could have gotten a better dough if I just placed it better. Also I didn't know how much time it needed. 9 minutes was what gave me the one in pic related, but it probably could have gone for 12 and gotten better dark spots.
>>712 Yeah you really want max hydration. Unfortunately, it's tough because of how sticky it gets. Cornmeal is the best option while baking. Cook time depends pretty heavily on a lot of things. Your oven's max temperature included. You can also feel free to drop it under the broiler for a bit at the end. Or you can try cooking it on the middle rack with a reflective baking sheet above it. Let both that and your stand-in pizza steel/stone preheat and it will radiate heat from the top which helps browning. Good pizza takes time to get right. If you make it again, let us know what you tweaked and how it turned out.
>>713 When I'm kneading or placing dough with this hydration level, I'll sometimes oil my hands if I really don't feel like peeling that dough off of it for the next ten minutes. It's a pain to wash off but sometimes a man just doesn't want dough stuck to him.
>>714 I definitely remember my first time. I can still feel the muckiness of the dough to this day. My fingers feel unclean just imagining it. If you're rich you can use a stand mixer. Otherwise, you'll just need to improve your technique and keep using less and less flour each time.
>>715 A dough scraper helps for kneading too, as you can use it to flip the dough and get it off your hands or bench without using flour.
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Here's the Neapolitan pizza I'm eating now. The pics are from another time a month or so ago. 232g Type 00 flour 1/8 tea instant yeast 1/2 tea sugar 1 1/4 tea ksalt 170g warm water Mix the night before with no dry spots and uniform, let stand at least 12hrs but up to 24hrs in a warm room, covered tight so as not to let a skin develope on the dough. Pre-heat oven with baking stone at 500F or better (time goes faster with hotter oven, obviously) an hour before baking. During this hour time knead dough into a ball and let bench rest. Don't go crazy with the kneading. After an hour, hand stretch the dough out on a floured surface, leaving an edge around the outside of the pizza dough. It will be really wet; only use bare minimum flour you need. Corn meal the stone and pizza peal so pizza does not stick. Assemble dough on peal (or stone if you have the removable kind like I do) and sauce lightly. Add fresh mozz now or wait until half way done to add cheese for a less melted cheese. Bake until golden. Remove to wire rack and cool. Basil it up once cool.
>>1303 Do you prefer a particular type of basil?
>>1304 No, my store only has one type of fresh basil. It's organic. I don't remember the brand.
>>1306 I was just wondering. From the size it looks kind of like lettuce leaf basil.
>>1306 Also you should consider trying to keep a pot of basil growing. It's really easy to start and grow and you can gather from the same plant multiple times.
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When I was a kid I wanted to eat pizza everyday. This one is similar to my last (posted one) but has more stuff on it. The tomato is from my garden.
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There's a few more ingredients than you usually see on a white pizza, but there's no red sauce so it still counts as "white pizza".
>You. Yes, you. Come here. Look at me and tell me truth. Your friends all talk about pizza, and you laugh and agree when they tell you that Domino's is the best, or that they prefer Papa John's. You never say what you really think, though, so they don't know the truth. But I do. You prefer Pizza Hut. That crisp on the outside, soft and almost cake-y on the inside, incredibly greasy and incredibly satisfying crust. You. Yes, you. Come here. Look at me and tell me truth. Your friends all talk about pizza, and you laugh and agree when they tell you that Domino's is the best, or that they prefer Papa John's. You never say what you really think, though, so they don't know the truth. But I do. You prefer Pizza Hut. That crisp on the outside, soft and almost cake-y on the inside, incredibly greasy and incredibly satisfying crust.


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