ness Posted October 7, 2014 Author Posted October 7, 2014 I'm just pokin' you, Wayne. It's right when it's the way you like it. I like a thin crust, with a nice puffy edge around it, which you lose most of when you roll it. To me, you should be able to fold it over -- like a NY style -- not crispy; with minimal toppings and a simple sauce. The Chicago-style recipe I've got has a pretty fair amount of semolina in it -- don't remember the percentage off the top of my head. So, I get that it goes into dough. John
Flysmallie Posted October 7, 2014 Posted October 7, 2014 Most places that have a thin crust roll it. They use a low moisture dough and run it through a machine. So do they roll it or send it through a machine? Which is it? Those machines are pretty cool, I'll admit that. But I like it stretched and tossed. One of these days maybe I'll be able to toss like a real pizza chef, but probably not. Ness, I always do a pre-bake. 2 minutes at the most on a pizza pan. Then add the toppings and it's back in for around 5 minutes directly on the rack. I should invest in a pizza stone but probably won't. An outdoor brick oven could be in my future though.
Flysmallie Posted October 7, 2014 Posted October 7, 2014 It's right when it's the way you like it. Exactly!!
Flysmallie Posted October 7, 2014 Posted October 7, 2014 Here's another little tip for those that don't want the hassle of making their own dough. If you have a Sam's near by that sells pizza in their deli buy some of their dough. It's really good stuff. Don't buy it from the frozen section in the store, buy it directly from the deli. Here you have to buy it by the case, it's either 20 or 24 balls, but it's only $20. And it's good. Probably 75% of the pizzas I do uses this dough. It's quick, easy and the kids absolutely love it. Let it thaw in the fridge for a day or two and it's ready to go. The dough balls are big too. Made 4 large pizzas out of two balls on Sunday.
Justin Spencer Posted October 7, 2014 Posted October 7, 2014 We almost exclusively eat sourdough from Amy's starter, kids use it everyday on sandwiches for their lunches, she made her own using the naturally occurring yeast from some persimmons. It has been going crazy lately and rising very quickly without adding any bread yeast. Also use king arthur bread flour and it puts store bought bread to shame, she makes a couple loaves every other day. "The problem with a politician’s quote on Facebook is you don’t know whether or not they really said it." –Abraham Lincoln Tales of an Ozark Campground Proprietor Dead Drift Fly Shop
Wayne SW/MO Posted October 7, 2014 Posted October 7, 2014 So do they roll it or send it through a machine? Which is it? Well the picture book I looked at had a machine that had big rollers, Kind of like the old Maytag Ma had when i was a kid. It said it was they best way to get a low moisture thin crust? Actually the roller I use is one that has a 2 1/2" slightly rounded roller on one end and an even diameter roller about 5" on the other. I put the ball of dough between the parchmnet and flatten it with my hand until it's well started. I then use the longer roller working from the center to enlarge the crust to about 13-14". I get a rim that rises because I don't run the roller over the edge at the end. This is the only way I've found to get a raw crust about 1/8th. I than pull the top sheet off and leave the crust on the bottom parchment and pop it in the oven for 5 to 6 minutes.This sets it and makes it easy to use after I removed the bottom parchmnet and allows it to really get dark when I put the finished pizza back in the oven. I have a recipe that they recommend you use a commercial rolling machine for, but while it's really good, it's too much work kneading and rolling out. Today's release is tomorrows gift to another fisherman.
ness Posted October 7, 2014 Author Posted October 7, 2014 We almost exclusively eat sourdough from Amy's starter, kids use it everyday on sandwiches for their lunches, she made her own using the naturally occurring yeast from some persimmons. It has been going crazy lately and rising very quickly without adding any bread yeast. Also use king arthur bread flour and it puts store bought bread to shame, she makes a couple loaves every other day. That's pretty cool, Justin. Like it would have been done a hundred years ago. John
Wayne SW/MO Posted October 8, 2014 Posted October 8, 2014 , she made her own using the naturally occurring yeast from some persimmons. How does that work? I have some persimmons available. Today's release is tomorrows gift to another fisherman.
Justin Spencer Posted October 8, 2014 Posted October 8, 2014 How does that work? I have some persimmons available. Let me get back to you, that's not my department. "The problem with a politician’s quote on Facebook is you don’t know whether or not they really said it." –Abraham Lincoln Tales of an Ozark Campground Proprietor Dead Drift Fly Shop
ness Posted October 8, 2014 Author Posted October 8, 2014 I'll let Justin answer that specific question, but wild yeasts are all around us. You can start a yeast culture from lots of fruits and grains. Give them what they want -- water and sugar. John
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