Good choice. We have some of the best if not the best on the planet right in the big city. By far my favorite style. Looks fantastic.
Personally, I no longer enjoy having mushrooms. But, that looks really good and I would not turn away form it!
Made some French Bread Pizza’s one night this week. They were very good! The recipe we used: The Best French Bread Pizza Recipe Went back to some 00 dough we had frozen and made an arugula pizza; the arugula was tossed in olive oil with salt and pepper. It was added after the cook, then some balsamic glaze on top. The pizza was a fig jam base, mootz and prosciutto. It was excellent!
We’ve been making mostly New Haven style as of late. Last night, my wife had two former colleagues over and we made 4 New Haven pies. We kept it simple with just cheese and a little fresh basil. Sometimes the simplest, is the best. Plus, you can’t hide behind the toppings; your dough has to be good. I may have mentioned this before, but I’m going as authentic as I can with this recipe. It’s a 67% hydration ratio, King Arthur Bread flour, Grande Mozzarella and 7/11 tomato sauce. Luckily, there’s an Italian market in New Haven where I get the cheese and sauce. The Koda 16 did very well. Temps were in the upper 30s yesterday evening and the recovery time between pizzas was not bad at all. You can’t crank these out in short order, it definitely takes a few minutes between pies. But it creates a nice cadence for sharing a pizza, talking, making the next one and so on. We sent them each home with half a pizza. If we do this more often, may have to get some pizza boxes for the take home portions!
Looking good! I’ve been slacking on my pizza making. Maybe this is the motivation I need to get back to it.
It’s using bakers percentages. Flour is always 100% and bakers percentages are how much of another ingredient there is in the recipe relative to the flour. To figure out percentage of other ingredients( in this case the water) take the total weight of said ingredient divide it by weight of flour and multiply by 100 to get your percentage. I think…
It's 5:40 AM Thanksgiving Day and I want nothing to do with turkey. Wonder if the Mrs would mind if I made pizza instead?
Perfect explanation! Once you start getting into the upper 60’s, low 70’s for hydration, it becomes a wetter more stickier dough. A wetter dough can stand up to a longer bake without drying out too much.
I was up early yesterday. Cooked most of day, don't think I slept well and back at it again. So other than trying to figure out timing of prepping and cooking various dishes, my brain is saying f it on math. So, is there a simpler answer on the 67% hydration dough? Ie amount of flour and amount of water? I guess it depends on how much you want to make...but what's the guide for dough to make say, 2 pizzas....? If it can be simplified that much...?
I start with 1 cup of water and add flour until it looks like dough. When it starts to climb the dough hook in the mixer you are pretty close. Never really figured an exact ratio. Worked for years like this for me.
It’s really just figuring out how moist or wet the dough is. I typically follow dough recipes by weighing everything out. I do a quick calc before making it to see what the hydration ratio is as an FYI so I know what I’m working with.
Interesting thread (tasty thread?) Anyway I have been making Pizza for about 40 years. I use the regular oven with two pizza stones so I can cook two at a time. I normally make 6, 12 or 18. Occasionally make 3. I pre bake the crust for a few minutes, take it out of the oven, flip it over so the side that was on the stone is up, put the sauce and toppings on and back into the oven. 475-500 depending on the oven. My recipe is from my parents, mainly my Dad, and I have tweaked it over the years. When having friends over for a meal they often ask if I'm making pizza. It has also become our traditional Christmas Eve or Christmas Day family meal. I'll share a few photos. Interesting thing I found looking for photos, I have way more of making pizza than cooked pizza. I guess once they come out of the oven we are too busy eating to take a photo, ha ha ha ATTACH=full]437269[/ATTACH]
I believe that you sir are a first....I don't think I have EVER seen cashews on a pizza! Interesting!
