What's Cooking?

[jpb2187]

 

Mine's better

We need details, man. I like what I see though.

Sounds like we need a Pizza cook off. I'm in for the challenge. 

[Chief Grey Bear]

 

I saw a guy cooking this last night on TV and I'm going to try it.  Anyone ever made this before?  It looks great.  there are a couple different spelling apparently.

The guy said the trick is to stir the egg whites so they cook but keep the yokes runny. 

Shakshuka.

I saw that too!!

[Chief Grey Bear]

 

Good Looking Pizza!  I used to make them a lot for my kids but I made basic cheap ones.  A flour tortilla, spicy arribata sauce, then lots of cheese and whatever topping were requested, and a little more cheese.  Slide it into a skillet and cover, will crisp up on bottom and be melty gooey on top.  Heck I wish I had one for lunch.  Would rather have yours Flysmallie, do you deliver?

I do the same thing except I put mine in a toaster oven. If you like cracker crisp thin crust, you can't beat a tortilla!

[ness]

Kinda funny, because I've been on a quest to perfect pizza for a number of years. I think I've got  it, then it doesn't work. Then I tweak, then it's broke, then I fix it. Repeat.

But I have settled in on a recipe and method that I like very much, and feel it's perfection for my tastes. It's Peter Reinhart's NY Style stretch and fold recipe. Nothing but bread flour, water, salt, yeast. Cold ferment 1 to 3 days or more. Very wet dough that's hard to handle (75% hydration) but yields a crust that's light and airy with a little crunch. The technique is important. It's also important to weigh the ingredients to get the best, most consistent results.

[Flysmallie]

 

 and feel it's perfection for my tastes. 

It's important to weigh the ingredients or you'll be all over the board.

Perfection for your taste is all you are after. Too many people like too many different things. My kids have begged me to make "my" pizza for years. They have no idea that up until this point it has been different pizza most of the time.

I bring up you second quote so I can laugh at you a bit. I never weigh anything. Ever. The measurements I have listed are merely suggestions. I learned to cook by watching my elders in southern Oklahoma. The best cooks I have ever been around. What I didn't learn was how to properly measure everything. They didn't do it. I get it close and call it good.

 

Letting a dough rest in the fridge for 2 or 3 days is the best thing you can do to it.

[ness]

You quoted me before I edited the post a little.

A couple things -- I'd love to say I can get there just by feel, but I don't do it often enough to really get it right. I have found there can be a lot of variability in the outcome, and if I'm precise in the weights I can eliminate a variable. Using oil on the surface rather than flour eliminates that variable, and introduces a little oil into the dough to boot. I'm getting really consistent, good results, and that's exactly what I want.

 

And then, there was the Lou Malnati clone I did once. Oh, baby.

[Flysmallie]

 

Flysmallie - what type of flour do you use in your dough? We don't seem to get our crust right in our home pizzas. So any help would be appreciated.

I just use a good quality all purpose flour. Pillsbury, Gold Medal, King Arthur, they all work.

Here's what I'm doing. 

• 1 package active dry yeast
• 1 teaspoon sugar
• 1 cup warm water
• 3 to 4 cups all-purpose flour
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• ½ stick butter (yeah, that’s right)

 

1. Dissolve yeast and sugar in warm water. Let stand until foamy, 10-15 minutes.
2. Stir in salt, garlic and oil.
3. Stir in one cup flour until well mixed.
4. Stir in 2nd cup flour until well mixed.
5. Add butter. (not melted)
6. Add additional flour and stir until it forms a sticky ball.
   1. I don’t use a mixer. I use a spoon or whisk for the first couple cups of flour and then its hands on after that.
7. Turn out onto a lightly floured surface and knead dough until smooth. Add more flour as needed but be very careful, you don’t want it too dry.
8. Place dough in a bowl with oil and turn to coat dough with oil.
9. Let rise in a warm area for at least 90 minutes.
10. Punch it down and make some pizzas.

 

Bake at 500 degrees.

Like I said before, if you can let that dough rest in the fridge for a day or three it will get much better. You want to let it rise again after you pull it out. But there are no problems using it the same day. Just give yourself plenty of time. On Sunday I knew I had to have a pizza in the oven by 3:00 so I made the dough at 11:00.

I also brush the edges of the crust with a butter and garlic mixture. There will be no pizza bones tossed at my house.

[Flysmallie]

 

You quoted me before I edited the post a little.

A couple things -- I'd love to say I can get there just by feel, but I don't do it often enough to really get it right. I have found there can be a lot of variability in the outcome, and if I'm precise in the weights I can eliminate a variable. Using oil on the surface rather than flour eliminates that variable, and introduces a little oil into the dough to boot. I'm getting really consistent, good results, and that's exactly what I want.

 

 

Very nice. I see that your crust is much more fluffy than mine.

 

I like those Chicago styles. They make those where my kid works and she says they hardly sell any. And when they do some people are so confused they think the cook somehow screwed them up. That's what Domino's does to people.

The very best thing ever is to take a big cast iron skillet, oil it up, and preheat it with the oven. Let it sit in the oven for a good while, don't just pull it out when the light goes off. You want it good and dangerous. Then carefully place the formed dough inside. (it will sizzle, that's my favorite part) Add sauce, cheese, and toppings. Cook until golden brown. You're welcome.

[ness]

 

I like those Chicago styles. They make those where my kid works and she says they hardly sell any. And when they do some people are so confused they think the cook somehow screwed them up. That's what Domino's does to people.

 

Chicago deep dish is misunderstood and butchered by a lot of places. Big, thick regular pizza isn't Chicago deep dish. The crust is totally different, more like a biscuit but crunchy. Cheese on bottom sauce on top fillings in the middle. At least that's the way Malnati's and Uno's do it, and the way I like it.

[jpb2187]

 

Chicago deep dish is misunderstood and butchered by a lot of places. Big, thick regular pizza isn't Chicago deep dish. The crust is totally different, more like a biscuit but crunchy. Cheese on bottom sauce on top fillings in the middle. At least that's the way Malnati's and Uno's do it, and the way I like it.

I think most chain places (Dominos, Little Caesars, etc.) go for whats called "Detroit Style" deep dish, which is the doughier kind. 

Can't agree more on letting the dough rest in the fridge for a few days. 

I use a sourdough starter vs. packaged yeast - personal preerence, like the flavor better. Which, in your pictures Ness, looks like you might use too. I think it gets that golden crispier texture on the outside of the crust better than packaged yeast. 

I'm also one on going by feel. Rarely uses any measuring instruments. 

Finally, I'm partial to the heat from a wood fire. Found a grill someone was throwing out on the curb, cut into it a bit, got some fire bricks and made my own "oven". Cooks pizzas in less than 5 min. Pain in the butt though to get going, and you use a ton of wood just for a few pizzas in order for the right temps. I only use that if were having people over though because of the hassle.