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nchiker OP t1_je9lqiz wrote

Dough Recipe. Makes two pizzas.

Bread Flour: 16 1/2 oz. (just over 3 cups)

Water: 10.3 oz. (about 1 1/8 cups)

Sugar: 2 tbsp

Kosher or Sea Salt: 1 tsp

Yeast: 1 1/2 tsp

Vegetable or olive Oil: 1 tbs

Dusting flour: For all the dusting, I use half bread flour, half semolina flour. You can use what you want.

Directions:

• In mixing bowl, mix together flour, sugar, yeast.

• While mixing with flat paddle, slowly poor water into dry mixture. Your dough will get sloppy. When it does, just give it a couple minutes to recoup and continue with small amounts of water till it's all incorporated.

• Let stand for 10 minutes+ (allows yeast to interact with water)

• Add kosher salt and olive oil. Hand knead until combined.

• Roll into a ball.

• Place in oiled bowl. Cover with plastic wrap and let sit for 12-24 hours. If 24 hours, first 12 in the fridge.

An hour before preparing the pizza, put dough onto floured surface. Cut into two pieces. Working with one piece, pull the sides up and in until the bottom side resembles a dough ball. Flip over so that the clean looking side is on top and place onto floured cookie sheet. Lightly flour top. Do the same with the other piece, and cover the cookie sheet with plastic wrap. Let rise for about an hour before flattening out and preparing your pizzas.

If using pizza steel:

• Place pizza steel on rungs second from the top.

• Preheat oven to highest temperature (550° for mine) with convection/"quick cook" engaged. Let steel sit for 1 hour in oven after it's preheated.

• 10 minutes before putting pizza in, turn off oven, and turn on the oven broiler (makes steel even hotter.)

• Once pizza is prepared, launch it into the steel with a pizza peel. Let cook for 4 minutes flat, take out and bask in the glory of your better-than-delivery pizza!

​

Edit: Several have asked for my sauce recipe. Here you go! Through the ingredients in a blender, blend until uniform but still with texture. DO NOT purée.

1 can diced tomatoes (14.5 oz.)

1 small can tomato paste (4 oz.)

1 Tbs Canola or olive Oil

2 tsp sugar

3/4 tsp dried oregano (or 2 tsp fresh oregano)

1/3 tsp garlic powder

1/4 tsp salt

1/4 tsp dried basil (or 2 basil leaves)

Crushed red pepper to taste.

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stinkerbell85 t1_jeai7an wrote

What kind of yeast?

30

nchiker OP t1_jeaib8s wrote

Instant dry yeast.

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Halvinz t1_jecllmq wrote

1 1/2 table spoon of "instant dry yeast"!!!

I usually just use 0.35 "grams" (a little bit more than the third of the gram) of "fresh yeast" for a single 300 gram dough.

You got the result, and I frankly don't know how with that much "instant" yeast.

Edit: I read the measurements as table spoon where it should be tea spoon. Still that's 6.5 grams of Instant yeast. That's 18x more than what I use.

Do you live in a cooler region?

−6

Nyalli262 t1_jedwep8 wrote

I always use the whole packet, which is 7 grams, and I've never had any issues. Why are you gatekeeping goddamn yeast?

4

Halvinz t1_jeep12g wrote

The least amount of yeast, the better. Instant yeast turbo charges the whole fermentation. Fresh yeast provides a better natural fermentation and always easier on your digestive system. That's how pizzaioli normally do it, and for a reason. And that's why they also employ Poolish and Biga techniques -- again, resorting to natural fermentation. Now that said, 7 grams is not a massive amount that would raise eyebrows, but it can be reduced considerably.

Environment temp is important to the whole process, hence the question about what region/temp the OP did his/her prepping. Temp is actually a variable in several formulas. The same formula that might work in one place might fizzle in another (trust me, I've seen it happen. That's why when I do it in a new place for the first time, I create 6 to 8 batches with various measurements to see which one works in that environment).

Finally, I don't think you know what condescension means. Not sure if you are just being too defensive or sensitive, but my questions were meant to genuinely discover more about several factors which normally leads to certain end results. Cheers.

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Nyalli262 t1_jeepuao wrote

Alright, smartypants 👍

1

Halvinz t1_jefwwzt wrote

As long as you learned something today. Best of lucks.

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nchiker OP t1_jecmbhk wrote

TEAspoons! Not tablespoons :)

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Halvinz t1_jecn6b3 wrote

I caught myself before your comment.

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Nyalli262 t1_jedwgjk wrote

And yet you were still somehow able to be condescending even in the edit smh

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bobbybarista t1_jebghw8 wrote

As someone who also makes a lot of pizza at home I can’t enough endorse switching to grams over oz as it makes doing dough hydration calculations so much easier. Also type 00 flour which you can get on Amazon really helps with the gluten development

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nchiker OP t1_jebhy34 wrote

As a freedom loving American, I resent and reject this comment. This pizza tastes like liberty, and I’d like to keep it that way!

In all seriousness, I’ve tried OO flour and it’s not as forgiving as bread flour. At least the one that I got broke much more easily when stretching. May be the specific one I got, but the bread flour has worked pretty well.

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bobbybarista t1_jebk5du wrote

I fridge my dough for a few days to ferment and find it’s super important to let it get back to room temp so it relaxes before stretching. Also doing some quick math, your dough hydration is like 62% so bumping it up to make a wetter dough might also help in the not tearing department.

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nchiker OP t1_jebkwo6 wrote

Yes it would, but I like the 62% and have never had a problem with tearing except when I tried the OO flour. And yes, if you read the recipe it has the dough coming out of the fridge in more than enough time to get up to temp.

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dmadmin t1_jeax38d wrote

this looks amazing, do you have a video for making this? or similar one to yours on youtube?

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nchiker OP t1_jeaxrvl wrote

Thanks! I don't. Probably should make one up and throw it on youtube as much as I get asked that. I don't know of anyone that follows my exact process, watched several videos and read a bunch of articles/recipes years ago when putting the recipe together and incorporated something from each of them as it stood out.

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themza912 t1_jebk3ni wrote

Why would you possibly need an hour post preheat for the steel to come to steady state temp? I feel like it would be the same temp as the oven by the time the oven is preheated, at most maybe 10 mins more

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nchiker OP t1_jebkius wrote

You got me. But this is the suggestion given for pizza steel in ever recipe I’ve seen and there’s a definite difference when I try cooking my pizza after a shorter post preheat time.

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Sunbertsgilny t1_jec3ms1 wrote

Does this mean you cook the pizza on broil or do you turn it back on to bake after broiling the stone?

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apocolipse t1_jea6euf wrote

Sauce recipe???
I always like to make my own with Roasted Tomatoes (adds a nice layer of roasty sweetness). You can get them in a can pre-roasted or roast yourself in the oven, but:
1 can roasted tomatoes
1 Tbsp olive oil (extra virgin or regulra)
1 small garlic clove
1/2 tsp dry oregano
1/2 tsp kosher salt

Can also swap fresh oregano, and add fresh basil if you want. No need to cook the sauce before hand, it'll cook enough on the pizza (and tomatoes were already roasted, so...) Just toss it in a blender and get it to desired consistency.

Also, another technique for dough: Instead of 12-24hrs in bowl, you can do 1-2 hours, and then cut/ball onto prep tray and let the balls rest and rise in the fridge for 12-24-48 hours (different times lead to interestingly different crust profiles, fun to experiment, yours looks awesome btw! perfect bubbles and slight charring)
Also, type 00 flour is best for pizza dough... idk why, but literally every pizza place uses it. Caputo tipo 00 from Italy is pretty popular but theres plenty of other brands, and i you see "Pizza flour" thats all it is. It's much more finely ground than all purpose flour, which is better for pizza and pasta.
And finally Cheese!! Fresh mozzarella only!! Make your own if you want with almost expired milk, that's always fun!

(edit: My dough recipe: 1L water, 10g yeast, 55g sea salt, 1700g tipo 00 flour, 20g olive oil, same procedure as yours, salt + oil last as salt will shock the yeast if you mix the salt in water before yeast goes in. Also going by weight means no need to sift flour :P. This recipe is for a lot, i usually 1/3rd it and get about 6 dough balls)

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Yetimandel t1_jebhcai wrote

So for 2 pizzas you use:
468g flour
292g water (62%)
5g salt
10g olive oil
10g sugar
~7g yeast (12-24h)

I would use for 2 pizzas:
333g flour
217g water (65%)
4g salt
~5g olive oil (cover dough)
No sugar
<1g yeast (48-96h)

I assume you mean 550°F = 288°C for 4min, I use 450°C = 842°F for 90s.
With your temperature I would have expected the pizza to need a bit more than 4min.
Your recipe is more New York style while mine is Naples style. Both are great imo.

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simpson409 t1_jec7cqx wrote

Isn't that a lot of sugar in the dough? I know yeast acts faster if you give it sugar, but this seems excessive.

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nchiker OP t1_jec7w2v wrote

Keep in mind this recipe is for two pizzas. You can definitely use less, but I’d suggest giving this a try first. It has a very slight sweet taste to the dough, but it’s nowhere near being “sweet”. Give it a try.

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sparkdude402 t1_jecqt1f wrote

In other words.... Go to a pizza parlor and buy a pizza take it out of the box put it on the plate snap a photo put it on Reddit take all the credit 👌

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nchiker OP t1_jectns1 wrote

I’ll take that as a compliment 😎

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Dr-Fusselpulli t1_jeamc6q wrote

550° of what? Celsius? Fahrenheit? Celvin? Angle? Alcohol proof?
I need to know because this Pizza looks fantastic.

−8

nchiker OP t1_jeaogbw wrote

Freedom temperature units! 🇺🇸

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keanuismyQB t1_jearkkr wrote

I got a good chuckle out of the fact that in your quest to be pedantic you misspelled the only even remotely plausible alternative unit to Fahrenheit for a culinary 550 degree measurement.

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TheLadyEve t1_jebz1v1 wrote

Uh...you know it's Kelvin, right? And just Kelvin, you don't note degrees Kelvin.

Also, are you dense?

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ItsUpandDown t1_je9qapo wrote

I am a notorious crust-leaver but I would never leave this.

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nchiker OP t1_je9ql3i wrote

Thanks! I love me some crust for sure. Sometimes I'll run a stick of butter on it when it comes out of the oven and sprinkle garlic salt. Heaven.

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NinetysRoyalty t1_je9zj6c wrote

Me too, but my excuse is that I want to make sure I enjoy all of the good part of the pizza before finishing the crust and by the time I eat all of the middle I’m too full for the crust. Vicious cycle.

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redsterXVI t1_jeahfc9 wrote

With a good dough, the crust is the good part

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NinetysRoyalty t1_jealzyd wrote

Maybe I should rephrase it too best part, because I have to agree that some crusts are really great

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StateOdd296 t1_jeambql wrote

Came here to say this! The crust is USUALLY the best part 🤤

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JK_NC t1_je9sjm2 wrote

I’m always looking for short cuts when cooking but this looks like it’s worth the time and effort.

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nchiker OP t1_je9ugup wrote

Sure is! Honestly, it’s not a ton of work once you get used to it. I haven’t looked at the recipe in years. It just takes planning ahead.

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falnN t1_je9youc wrote

One of the most appetizing pizzas I have seen in a long time. Well done!

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Plsdontcalmdown t1_jea8zit wrote

Amazing crust.

Yes, I never heat my oven high enough, especially not for an hour... electricity is expensive, yo. Running my oven at full power for an hour would cost like 4-6 EUR...

Other than that my recipe is the same :)

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nchiker OP t1_jea9ozb wrote

Yes, but it is less costly than the objections raised by my tastebuds as I impose lackluster pizza on them. Pick your poison sir.

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420plantsarelife t1_je9nzgo wrote

Looks healthy and fresh reminds me of some west coast pizza 🍕 yum

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opticaIIllusion t1_jea60ni wrote

This looks amazing … and going to make this weekend

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nchiker OP t1_jea75ea wrote

Awesome! You run into any questions give me a shout.

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Zerbulon t1_jea9yga wrote

Wow, look at this dough!

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Havoc_XXI t1_jeaal8n wrote

Wow that looks absolutely incredible. When are you available to come over and make this. I will compensate you!

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nchiker OP t1_jeadtgx wrote

lol - thanks! Maybe one of these days :)

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madmaxxx5 t1_jeae0oz wrote

Ive never had a margarita pizza (yet!) but this looks AMAZING!!

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nchiker OP t1_jeaedbz wrote

Sho' is! I love anything meat, don't get me wrong. But Margherita pizza is one of my favorites.

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paragon6969 t1_jeahk3v wrote

Two tablespoons of sugar?

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nchiker OP t1_jeai6oj wrote

You saw that right! It sounds like a lot, but remember this is enough dough for two pizzas. It gives it just a hint of sweetness.

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EdSheeransucksass t1_jeakn2p wrote

I love a fluffy crust!!

...unlike those who prefer thin crust and Roman pizzas.

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nchiker OP t1_jeam1pa wrote

Agreed! I love me some good fluffy crust. Perfect post-pizza bread sticks.

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NickMalo t1_jealuv3 wrote

This looks insanely great. I would devour the entire thing myself

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SeaworthinessOne2114 t1_jeamgo6 wrote

Beautiful pie, I make pizza but never acheived that crust. So thanks for the recipe. The first time I ate a pie called Margherita was in Naples in 1971 where it was created. Your pizza looks authentic.

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Deniss_RUS t1_jeap9yp wrote

Do you cook pizza with broiler on? Or back to fan? Looks very nice, well done :)

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nchiker OP t1_jearf75 wrote

Thanks! Yes, I cook the pizza with the broiler still on.

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erockdakilla t1_jeau7h5 wrote

Thanks for the post! I make a lot of pizza and it tastes amazing but mine does not have the fluff of the dough that yours does. How do I get that? Is it just simply the recipe or is there something I knead (haha) to be doing to get it like that?

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nchiker OP t1_jeaut4l wrote

You bet! There are several different factors that go into getting a good rise from the yeast. I've explained a couple of them in the recipe if you read through it, but they are all incorporated into it. If you follow the recipe as I put it together (to a T!) it should come out just right.

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erockdakilla t1_jeav5dz wrote

Yeah I did read it all so that makes sense. I skip some of those steps, well at least my recipe didn't say I had to do that. I will give it a try for the next one I make! Thanks

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nchiker OP t1_jeax4tk wrote

You bet! If you run into any questions shoot me a message. Good luck

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Tonys_BBQ t1_jeaupcb wrote

You could sell this it looks so good

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Von2014 t1_jeaxyzd wrote

Fuuuuuu that crust! So soft yet crunchy crust! 😋

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nchiker OP t1_jeay4to wrote

Man I'm glad that came through in the photo!

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oneofa_twin t1_jeayejf wrote

Any good recs for a pizza steel/stone? Seems like it makes all the difference for that crust

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nchiker OP t1_jeaz0kk wrote

I wouldn’t say it makes ALL the difference, because you need to get the proper rises and everything per the recipe, but it’s definitely a big part! Without the steel it wouldn’t turn out this nice.

Mine is by Nerdchef, and is 1/4” thick. Needchef may not be around any more, but Baking Steel would be where I’d go if I was in the market. I wouldn’t go any thinner than 1/4”. That thickness will get you a quality pizza for you and the family.

The only reason you’d want to go thicker is if you were making more pizzas than 2 or 3, so it would retain its heat better for multiple pizzas.

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slykido999 t1_jeb2siu wrote

Yes, for delivery, please!

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BloodCobalt t1_jebrxta wrote

I literally moaned at this picture

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nchiker OP t1_jebu2is wrote

lol - wish I could give you a piece!

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peaheezy t1_jebs6ql wrote

That crust looks incredible.

Crust is easily the most important part of a pie. Is it the tastiest part? No. But good cheese, sauce and toppings are pretty easy to procure or make and really special cheese, sauce and toppings aren’t thaaat much better than good stuff. Special crust is special, it’s unbelievable. It’s like biting into a bread pillow that goes from feather soft to delightfully chewy while also holding up to sauce, cheese and toppings on the pie. If the pizza crust is good then it’s ny favorite part of the pie and I wrap it up with the last two inches of pie and each it like a taquito.

But I also lived next to Razza in Jersey City for 2 years and it was the best neopolitan style pie I’ve ever had. Probably best one in the united states when I lived there. While I prefer NY style pizza that crust made me a believer in Naples style pizza

Your crust made me think of all that, it looks good. Good job.

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rvyas619 t1_jec06j0 wrote

Oof! 👍🏾👍🏾

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Ziomike98 t1_jec2f4r wrote

Italian here: finally some tucking good Italian food.

No strange ingredients, no shorty names, no misspelled words, actually good looking food and simple recipe as it should be.

Great job OP :)

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nchiker OP t1_jec40y0 wrote

Thanks man (or….lady)!! Means a lot when I hear from Italians! That made my day!

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NextPower6327 t1_jeeaxkk wrote

thanks for the recipe .. would try this ;) I wonder is it two pieces 10" or 12" pizza u can make for this ?

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nchiker OP t1_jeebkr2 wrote

You bet! Yes, it depends on how much you stretch it. But for me it makes two 12”+ pizzas.

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Vector_Scope t1_jeenjss wrote

Will try the recipe tomorrow! Looks amazing!

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nchiker OP t1_jef6oye wrote

Awesome!! Let me know if you run into any questions! Good luck

1

dannycjackson t1_jeae9uf wrote

Can I have your dough recipe?

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nchiker OP t1_jeaejvf wrote

Yup, it's in the comments! It's the top one as I write this.

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Hrastus t1_jeaytsm wrote

Gaht dayum son

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adeeprash t1_jeaz0xx wrote

Is this a re-post? Recall seeing this exact picture at the start of COVID and following this recipe (have the photo saved in my camera roll and figured it looked familiar)

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nchiker OP t1_jeazsok wrote

I didn’t think so, but there’s a chance. I make pizza every week and only a fraction of the time post a pic of one. Came across this one while looking for something else in pics I had sent my mom. Don’t remember when I made it. If this is the same one I hope your attempt turned out well!

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Kuya117 t1_jebcps6 wrote

Not bad. Hows the under carriage? Lookin like a solid 6.9 to me

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nchiker OP t1_jebdjfh wrote

Confound it! I’ll start over, give me 18 hours.

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veluminous_noise t1_jebnq7w wrote

Yeah, I'm gonna need that crust recipe.

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nchiker OP t1_jebofet wrote

Lol, it’s yours! It’s the top comment.

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veluminous_noise t1_jec5ie8 wrote

Hmm. Maybe I need to check on pc and not mobile. I'm not seeing it.

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nchiker OP t1_jec6b2i wrote

Odd, don’t know what to tell you. Maybe your sorting by controversial or something? I’m seeing it on mobile and OC as the top comment.

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our_trip_will_pass t1_jebszq6 wrote

nice yeast farts you got there. You really know how to make them flatulate

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nchiker OP t1_jebuyqq wrote

Really leanin into that illustration, lol

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our_trip_will_pass t1_jech9pv wrote

I can smell your microbe gasses from here. I wish I delt what I smelt, smells delicious

1

link1993 t1_jebyy4d wrote

I think this is the best pizza I saw on this sub. By far. I just wouldn't put garlic in the tomato, but I understand non-Italians really enjoy garlic. Complimenti :)

1

nchiker OP t1_jebzwna wrote

Thank you :) So what are foreigners to you? Cause everyone I know like garlic, lol. What country?

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link1993 t1_jedicem wrote

Italy

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nchiker OP t1_jee2aok wrote

Aaaaah. Well forgive me my use of garlic! I just can't help myself :) Thanks again for the great compliment! All the best.

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akat_walks t1_jedrllx wrote

Nice. I find my better doughs are made 3 or 4 days before I cook them.

1

OvertimeWarn67 t1_je9n7ls wrote

Dough Recipe:

Bread Flour: 16 1/2 oz.(just over 3 cups)

Ice Water: 10.3 oz.(about 1 1/8 cups)

Sugar: 2 tbsp

Kosher or Sea Salt: 1 tsp

Yeast: 1 1/2 tsp

Vegetable or olive Oil: 1 tbs

Dusting flour: For all the dusting, I use half bread flour, half semolina flour.You can use what you want.

Directions:

• In mixing bowl, mix together flour, sugar, yeast.

• While mixing with flat paddle, slowly poor ice water into dry mixture.Your dough will get sloppy.When it does, just give it a couple minutes to recoup and continue with small amounts of water till it is all incorporated.

• Let stand for 10 minutes+ (allows yeast to interact with water)

• Add kosher salt and olive oil.Hand knead until combined.

• Roll into a ball.

• Place in oiled bowl.Cover with plastic wrap and let sit for 12-24 hours.If 24 hours, first 12 in the fridge.

An hour before preparing the pizza, put dough onto floured surface.Cut into two pieces.Working with one piece, pull the sides up and in until the bottom side resembles a dough ball.Flip over so that the clean looking side is on top and place onto floured cookie sheet.Lightly flour top.Do the same with the other piece, and cover the cookie sheet with plastic wrap.Let rise for about an hour before flattening out and preparing your pizzas.

If using pizza steel:

• Place pizza steel on rungs second from the top.

• Preheat oven to highest temperature (550° for mine) with convection/‟quick cook” engaged.Let steel sit for 1 hour in oven after it is preheated.

• 10 minutes before putting pizza in, turn off oven, and turn on the oven broiler (makes steel even hotter.)

• Once pizza is prepared, launch it into the steel with a pizza peel.Let cook for 4 minutes flat, take out and bask in the glory of your better-than-delivery pizza!

0

jhamsofwormtown t1_jeaii2r wrote

It is supposed to have tomatoes on it but the crust is BEAUTIFUL

−3

nchiker OP t1_jealwe1 wrote

Sounds to me like you want to take this outside! The original margherita pizza, served to Queen Margherita of Savoy was topped with tomato sauce, mozzarella, and a sprig of basil. Any other arrangement claiming the title "margherita" is anathema.

Thanks for the compliment on the crust though! :)

3