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Very OT... Pizza

M

mc1502

Full Member
TxFrog1999 said:
I never got into making sauces because my family chooses to use everything from alfredo to BBQ sauce, so it seems a waste to spend time making one from scratch. But, I'm always looking for better dough recipes; mind sharing yours?
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Sorry, haven’t been on the board for a while.

I make neopolitan pizza pretty much exclusively, so this recipe is for that dough. The amount listed will make 4, 12 inch pizzas

550 grams of 00 flour
260 grams of water
14 grams sea salt
.5 grams dry yeast

Place 1/3 of the water (room temp) in a mixer with the dough hook installed
Place 100 grams of the flour into the mixer
Mix to combine
Add all of the salt and mix to combine
Add the rest of the flour slowly while running
the mixer on medium speed
Add the yeast
Mix until the dough pulls away from the sides of the mixing bowl
Remove the dough from the mixer
Lightly flour the counter and kneed the dough until smooth and elastic (it bounces back when you press your finger lightly into it) that typically takes 15 minutes or so for me.
Roll into one large ball
Place into a large bowl greased lightly with olive oil
Cover with cling wrap and place in refrigerator to cold ferment for 36 hours
After 36 hours of cold fermentation remove from bowl and divide dough ball into 4 equal pieces
Kneed each dough piece, forming each into into a dough ball.
Place dough balls into a dough proofing box and place it in a warm place to let the dough rise (typically 5 hours in the temp of my house)
Stretch the balls into round pizza crusts (do not use a roller as that pushes out all the air created in the dough during rising process)
Put on you sauce and toppings and cook at 800 degrees.
It should take around 90 seconds to cook the pizza at that temp.
 
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NewFrogFan

NewFrogFan

Full Member
Showtime Joe 2.0 said:
If you like Detroit-style pizza, try Jet's. Out of all the national take-out chains, I think they're the best. Of course, I'm from the Motor City originally and so I'm biased.

Strange as it may seem, Little Caesar's and Domino's also started out in the Detroit area. But I wouldn't recommend them today. But back in Michigan in the '60s and '70s, they were actually pretty good!
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I have done NYC vs Chicago, what is unique about Det pizza?
 
NewFrogFan

NewFrogFan

Full Member
satis1103 said:
Ever since I moved to Arlington I've been discovering the very solid food scene there which is pound for pound better than FW or Dallas, IMHO.

If it's a convenient place for you... for New York style we get Bek's Nizza on Lamar (only BEK'S, not the other locations, they are noticeably better) and for loaded thicker crust, Old School on Abrams.
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You familiar w the Cajun/Soulfood restaurant, I think been there awhile?
 
S

Showtime Joe 2.0

Active Member
NewFrogFan said:
I have done NYC vs Chicago, what is unique about Det pizza?
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Real Detroit pizza is baked in a deep and rectangular blue steel pan with the cheese layered all the way to the edges of the pan, creating delicious crust ends and making so-called edge pieces the most desirable to eat.

I rarely eat all the crust on other types of pizza but I always do with Detroit pies!

northernpizzaequipment.com

Detroit Style Pizza vs. Chicago Deep Dish - Northern Pizza Equipment

northernpizzaequipment.com northernpizzaequipment.com
 
froginmn

froginmn

Fan Club
mc1502 said:
I make neopolitan pizza pretty much exclusively, so this recipe is for that dough. The amount listed will make 4, 12 inch pizzas

550 grams of 00 flour
260 grams of water
14 grams sea salt
.5 grams dry yeast
Click to expand...
Do you make this in Europe?

mc1502 said:
Put on you sauce and toppings and cook at 800 degrees.
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Or perhaps a couple miles under Europe?
 
HornyWartyToad

HornyWartyToad

Active Member
froginmn said:
Especially Celsius, which we have to assume he's describing.
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Idk if it’s still the case but when Cane Rosso came to town they were the only “certified “ Neapolitan pizza joint in Fort Worth- Part of which requires cooking the pizza at a minimum temperature of 900F.
 
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An-Cap Frog

An-Cap Frog

Member
mc1502 said:
No, measuring by ounces doesn’t really work when you’re talking about pizza dough recipes. The amount of yeast you put in is critical and measuring by ounces absolutely won’t cut it, so I expressed the entire recipe in terms of grams.
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Thinking Think GIF by Rodney Dangerfield
 
tcudoc

tcudoc

Full Member
mc1502 said:
No, measuring by ounces doesn’t really work when you’re talking about pizza dough recipes. The amount of yeast you put in is critical and measuring by ounces absolutely won’t cut it, so I expressed the entire recipe in terms of grams.
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My Grams used to make the best pizza. RIP Grammy…
 
N

NavSupFrog

Member
Sala Martucci in Caserta Italy, just outside of Napoli Italy, not even close. Get one of the three way cooked crust pizzas and a Margherita Pizza. Only 10 more months here and the we are back in the states! (Margherita Pizzas are the standard here and are how we judge all of the pizza joints) Don't waste your time at Pepe en Grane from the Netflix show, my wife and I did a tasting here and only liked 1 of the 7 or 8nthatbthey brought out.
 
Frogs1983

Frogs1983

Full Member
Showtime Joe 2.0 said:
If you like Detroit-style pizza, try Jet's. Out of all the national take-out chains, I think they're the best. Of course, I'm from the Motor City originally and so I'm biased.

Strange as it may seem, Little Caesar's and Domino's also started out in the Detroit area. But I wouldn't recommend them today. But back in Michigan in the '60s and '70s, they were actually pretty good!
Click to expand...
Heirloom Pizza in Plano has great Detroit style Pizza. They also offer NY style as well.
 

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