CFF Homemade Pizza Thread

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Latest attempt. Using a 72 hour recipe from Baking Steel, 70% hydration, but I didn't re-watch the video and ended up only letting it rise 5-6 hours before putting the dough in the fridge. I'll let it rise at room temp 24 hours next time. Still, very easy to work with, and I like the simplicity of the recipe with no kneading, only a single container and a spoon, etc.

This one was baked on next to top rack at 550F for about 7 minutes. I baked the crust for two minutes without any toppings, then pulled it out and added toppings and baked another ~5 minutes, all with convection.
 
MrBitey said:
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Latest attempt. Using a 72 hour recipe from Baking Steel, 70% hydration, but I didn't re-watch the video and ended up only letting it rise 5-6 hours before putting the dough in the fridge. I'll let it rise at room temp 24 hours next time. Still, very easy to work with, and I like the simplicity of the recipe with no kneading, only a single container and a spoon, etc.

This one was baked on next to top rack at 550F for about 7 minutes. I baked the crust for two minutes without any toppings, then pulled it out and added toppings and baked another ~5 minutes, all with convection.
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Looks great. I think you could have stretched it a little more and gotten a bigger pizza and still kept a nice crust.

I might have cooked it a little longer to brown the crust and cheese but I would eat that all day long! Great job
 
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Herk said:
What yeast do you use for the 550 degree recipe?
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I use this. I find the instant yeast works great and I don't need to proof it. I keep some in the fridge and the bulk of it in the freezer. 1lb last about a year of baking for me. The reality is any yeast that is alive will work.

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wvsig said:
I use this. I find the instant yeast works great and I don't need to proof it. I keep some in the fridge and the bulk of it in the freezer. 1lb last about a year of baking for me. The reality is any yeast that is alive will work.

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I ordered some of the suggested flour but was dying to try a batch so used King Arthur Bread Flour. I cold proofed for 24 hours. It was a nice crust but didn't have the big air spaces yours has. Do you think the flour makes a the difference or maybe I didn't do something correct. I live at 2,600' elevation and wonder if it makes a difference. Any suggestions? Thanks!
 
Herk said:
I ordered some of the suggested flour but was dying to try a batch so used King Arthur Bread Flour. I cold proofed for 24 hours. It was a nice crust but didn't have the big air spaces yours has. Do you think the flour makes a the difference or maybe I didn't do something correct. I live at 2,600' elevation and wonder if it makes a difference. Any suggestions? Thanks!
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https://www.seriouseats.com/pizza-protips-baking-at-high-altitude-adjustments#:~:text=When%20you're%20making%20pizza,if%20the%20weights%20are%20consistent.
 
wvsig said:
So some joked with me the other day in the members section I should start a Homemade Pizza thread. So I figured why not. I make a lot of pizza. I have been making it at home for almost 7 years now. I have used a ton of recipes. Some are good and some where really bad. It has taken a long time for me to get it to where I can consistently make the dough, sauce, form a proper pizza and get good results. These days I mostly make 2 versions. One is a oven temp pizza which I cook at 550 degrees on a pizza steel. The other is a Neapolitan pizza which I cook in a pizza oven at 850+. I use different doughs for these 2 versions. I also sometimes make deep dish and other variations but these are my go to.

I hope this thread can be a place to share recipes, techniques, resources and ideas. I will start by posting my dough recipe for NYC style oven pizza. This pizza has a thin bottom with a decent crust that is still foldable as a slice but cooks up firm enough to pick up off the plate without it collapsing. I weight all my ingredients when baking. It allows you to keep the moisture ratios consistent as you scale a recipe up or down.

NYC Pizza Dough Recipe 1 Pizza
  • 2.25 grams of yeast
  • 147.5 grams of water
  • 227 grams of high protein flour
  • 4.5 grams of malt powder
  • 2.5 grams olive oil
  • 4.5 grams fine sea salt

Combine yeast, flour, water and malt powder. Mix by hand or in a stand mixer until combined. Then add the sea salt and olive oil and knead the dough for 3-5 minutes. Cover with a damp towel and let it sit at room temp for 20 minutes. After 20 minutes form the dough into a ball and store it in an air tight container with enough room for it to rise. It will almost double in size. Cold proof it for 24-48 hours in the fridge. You can go as long as 72 but your rise is going to suffer. The longer cold proofs are what make for better crust. It will have a better crumb and better flavor. Take it out 1 hour before you are going to use it to let it get to around 60 degrees before attempting to form the pizza.

The malt powder and the olive oil are the cheats in this recipe. They are there to compensate for the lower temp vs a neapolitan pizza oven at 850+. You can use high protein bread flour but there are better flours out there. Moloino Caputo 00 Americana Pizza Flour is a good choice. You can get it on Amazon. The other great flour is All Trumps non-bromated flour. https://www.megansdesserts.com/store/all-trumps-high-gluten-flour-by-general-mills-7lbs-details.html

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Thanks for the high altitude info - one more question - are you using diastatic malt powder (which is milled malted barley) or malt extract powder (like used in brewing)? Thanks!
 
Herk said:
Thanks for the high altitude info - one more question - are you using diastatic malt powder (which is milled malted barley) or malt extract powder (like used in brewing)? Thanks!
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Diastatic malt powder. Some people also use barley malt syrup.
 
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I'll kick this one back into play here...

I have had the Gozney Roccbox now for 4 years and absolutely love it. I am eventually building a full-sized Neopolitan oven, but will prob always keep the RB as it's light, portable and works great... If you get the carrying cover, it's easy to take with and throw a pizza party at anyone's house...

I made the heart shaped Pizza Blanca for my wife for lunch later that week and tucked it in the fridge without showing her. She was over the moon when she opened the box...

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CZfool68 said:
It’s calling you @MrBitey . 😄

www.originalgrills.com

Gozney Dome Dual Fuel Pizza Oven - Wood or Gas - Original Grills Outdoor Kitchen & Grill Store

Enjoy the precision and convenience of a professional-grade oven outdoors. Ideal for pizzas, the dome-shaped oven fired by wood or propane gas also allows Original Grills Outdoor Kitchen & Grill Store
www.originalgrills.com www.originalgrills.com
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I was just there and ordered this. :cool:
2 weeks to come in. give me time to put the stand together. lol
He had the floor model in Bone color that I want , but opted to wait for a NIB.
 
thaifighter said:
I'll kick this one back into play here...

I have had the Gozney Roccbox now for 4 years and absolutely love it. I am eventually building a full-sized Neopolitan oven, but will prob always keep the RB as it's light, portable and works great... If you get the carrying cover, it's easy to take with and throw a pizza party at anyone's house...

I made the heart shaped Pizza Blanca for my wife for lunch later that week and tucked it in the fridge without showing her. She was over the moon when she opened the box...

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First, I have to say I'm digging the pizza cutter. It's just enough out of frame that I can imagine it's a version of a Klingon Bat'leth. :)

But my real question is, do you keep the pizzas warm or just serve at room temp? Our neighbor with the Ooni makes fantastic pizzas (and pizza photos like your last one!), but they'll cook a slew of them and then we sit down and have a fantastic meal, but the pizzas are basically room temp. They're still great, but IMO not as great as when piping hot.
 
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MrBitey said:
First, I have to say I'm digging the pizza cutter. It's just enough out of frame that I can imagine it's a version of a Klingon Bat'leth. :)

But my real question is, do you keep the pizzas warm or just serve at room temp? Our neighbor with the Ooni makes fantastic pizzas (and pizza photos like your last one!), but they'll cook a slew of them and then we sit down and have a fantastic meal, but the pizzas are basically room temp. They're still great, but IMO not as great as when piping hot.
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Not too far off...

Amazon product

They have a few others that look like everything from a viking axe to a scimitar.

Those pies were only slated for cold consumption because everyone was stuffed to the beejeezus on fresh ones. It's not much more work to turn out 20 pies as it does 5. I call out what's coming up or take custom orders on the fly. Usually the first two doughballs are cooked plain and then slathered with Garlic COnfit oil and finely grated parmesan and cut into breadsticks so everyone gets a little something on their stomach right out of the gate while they wait on their preferred pie.
 
and for those of you that do throw pizza parties at your house. Restaurant Depot carries 12" pizza boxes that were about .30 each last time I picked up a bundle. Friends definitely appreciate being able to take home a few favorites to snack on...
 
Been lurking around this thread for a while…

Second attempt. Used the OP recipe on this one. Used the first video guys sauce and cheese recipe.

had a big pie that didn’t want to move off the peel. I got frustrated and sent it. Well, part of it is in the bottom of the oven but what stayed on the new pizza steel turned out fairly good.

I’ve got another attempt scheduled for tomorrow using the video guys dough recipe with same sauce and cheese.

Gotta run the self cleaning setting tomorrow on the oven. 😆IMG_4212.jpegIMG_4216.jpegIMG_4214.jpeg
 
Got some poolish going in the garage fridge for the grand’s pizza dinner tomorrow.
 
Gray said:
Been lurking around this thread for a while…

Second attempt. Used the OP recipe on this one. Used the first video guys sauce and cheese recipe.

had a big pie that didn’t want to move off the peel. I got frustrated and sent it. Well, part of it is in the bottom of the oven but what stayed on the new pizza steel turned out fairly good.

I’ve got another attempt scheduled for tomorrow using the video guys dough recipe with same sauce and cheese.

Gotta run the self cleaning setting tomorrow on the oven. 😆View attachment 719139View attachment 719140View attachment 719141
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Are you making/ topping the pie on the peel? I always make/top on a well-floured board, flour the peel and transfer and immediately transfer to the oven...

even if the peel was well floured, the more time the dough sits on it, the more time the moisture in the dough has to wet the flour and the heavier the toppings, the more likely it is to stick...

Launching is a skill with a definite learning curve, but for sure the more flour you use, the easier it is...
 
I’ll try transferring to the peel post creation.

I just located half dozen aluminum pizza pans from when my buddy’s restaurant closed a long time ago. I’m going to try and make the pie on that and slide onto the peel. I’ve even considered just leaving it on the pan. Still use the pizza steel.
 
Formed the pie on counter and then transferred to peel on the first one. It got a little jacked but was a success.

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Second pie, I made the crust and then loaded on fhe peel. This one got the fresh mozz I forgot on the first one.

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I’m going to make more dough tonight since I have extra sauce, cheese and toppings.
 
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I need to keep my sauce and toppings further back from the edge to see if I can get more lip on the crust.
 
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