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Author Topic: Success  (Read 3135 times)

jaynik

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Success
« on: May 22, 2016, 02:43:31 AM »
I've been having mixed results on my pizza cooks, mostly with getting the dough on the stone.  Finally bought a wooden peel.  Game changer.






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G19

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Re: Success
« Reply #1 on: May 22, 2016, 03:53:27 AM »
Good looking pizza

Nate

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Re: Success
« Reply #2 on: May 22, 2016, 05:53:06 AM »
Killer pies! What's your dough recipe?

jaynik

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Re: Success
« Reply #3 on: May 22, 2016, 01:56:02 PM »
I used the dough recipe in the kettle pizza book.  I'll look it up.

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G19

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Re: Success
« Reply #4 on: May 27, 2016, 05:48:21 AM »
I used the dough recipe in the kettle pizza book.  I'll look it up.

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@jaynik  Jay just a bump for that recipe please.
Is it this by chance - https://kettlepizza.wordpress.com/2015/05/26/chopped-champ-loves-kettlepizza/

jaynik

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Re: Success
« Reply #5 on: May 27, 2016, 06:31:03 AM »
@G19 sorry.  I forgot.  The KP recipe is 20 oz bread flour (they recommend 00, but I can't find it), 13 oz warm water, .4oz salt and .3 oz active yeast (not the fast stuff).  The yeast packages I get are .25 and that's ok.

Mix the dough until it's all incorporated.  Let it rise for 8-12 hours covered.  Refrigerate for a day or 4.  When you want to use it, split the ball into 4 equal pieces, let them rise on a sheet at least a few hours before cooking so they'll come up to temp and the yeast wakes up.
« Last Edit: May 27, 2016, 06:32:54 AM by jaynik »

MikeRocksTheRed

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Re: Success
« Reply #6 on: May 27, 2016, 07:12:29 AM »
@G19 sorry.  I forgot.  The KP recipe is 20 oz bread flour (they recommend 00, but I can't find it), 13 oz warm water, .4oz salt and .3 oz active yeast (not the fast stuff).  The yeast packages I get are .25 and that's ok.

Mix the dough until it's all incorporated.  Let it rise for 8-12 hours covered.  Refrigerate for a day or 4.  When you want to use it, split the ball into 4 equal pieces, let them rise on a sheet at least a few hours before cooking so they'll come up to temp and the yeast wakes up.

This sounds like the recipe my friend who has a wood fire pizza oven on his patio uses.  His total rise time is about 36 hours.  I had him do pizzas last weekend with too short of notice for him to be able to use his recipe so he used the Bobby Flay recipe that I usually use.  He was very impressed with it and we had very similar results to his dough.

Good looking cook by the way!!!!  It looks like you took it easy on adding a ton of weight from sauce and toppings which is a big key to a successful pizza cook...with thinner crust you really don't need as much sauce and topping as your instinct tells you to use.
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