Awh thanks!
Epic food porn
- Thread starter frieed
- Start date
- Location
- Grand Junction, CO
Guinness Stew for dinner on St Patrick's Day! Catherine cooked and knocked it out up the park!
Can I get pizza dough and sauce recipes please? I’ve got sourdough starter so if you’ve got something that uses that I’ll offer bonus points.
Edit: I’m going to try a poolish tomorrow. I started 500 g 00 flour, 500 g water, and 1/8 tsp dry yeast mixed and sitting on the counter. Tomorrow I’ll add 500 g 00 flour, 250 g water, 20 g salt.
The sauce recipe I’m going to try is: 28 oz San marzano tomatoes, 1.5 tbsp olive oil, 1 clove garlic, 0.5 tsp salt, 0.25 tsp oregano, all in a blender.
The recipes are from flour, water, salt, yeast. I got some sourdough discard from a neighbor but it wasn’t much so I’m building it up and will be able to use it next week.
Edit: I’m going to try a poolish tomorrow. I started 500 g 00 flour, 500 g water, and 1/8 tsp dry yeast mixed and sitting on the counter. Tomorrow I’ll add 500 g 00 flour, 250 g water, 20 g salt.
The sauce recipe I’m going to try is: 28 oz San marzano tomatoes, 1.5 tbsp olive oil, 1 clove garlic, 0.5 tsp salt, 0.25 tsp oregano, all in a blender.
The recipes are from flour, water, salt, yeast. I got some sourdough discard from a neighbor but it wasn’t much so I’m building it up and will be able to use it next week.
Last edited:
- Location
- Draper, UT
At the request of @nnnnnate
Pizza recipies and techniques.
Starter: I have one that has been around for about 18 years... it's not very sour, but rises really well. I keep it at 100% hydration in the fridge and am very willing to share.
Dough: makes 1200g 75% hydration dough (very soft) for 4 10"-12" pizzas. mix in the morning to cook in the evening.
Pizza recipies and techniques.
Starter: I have one that has been around for about 18 years... it's not very sour, but rises really well. I keep it at 100% hydration in the fridge and am very willing to share.
Dough: makes 1200g 75% hydration dough (very soft) for 4 10"-12" pizzas. mix in the morning to cook in the evening.
- 360g 100% hydration starter (I build this up to the needed amount for a couple of days as needed from my storage starter).
- 334g water
- 506g 00 pizza flour
- 15g salt
- 28 oz can Cento crushed tomatoes (San Marzano)
- 4g crushed garlic
- 1/4 oz. pkg fresh oregano ( or 1 tsp dried)
- 5g salt
- 2g sugar
- 10g olive oil
- large big green egg
- 15" fibrament baking stone on top of the BGE plate setter. Separated 1" with chunks of square tube.
- Adding a chunk of hickory to the coals just before you put the pizza on will jump the dome temp to cook the top better.
- Reynolds non-stick foil to get the pizza onto the stone then after a moment, yank it out from under the pizza.
- Location
- Draper, UT
Your biggest problem with that pizza is the pineapple..
To get the crust consistently thick, I spread it out on a piece of non-stick foil. This lets you push the dough around all you want to get the thickness even. Put the pizza on the stone with the foil and after a minute or so just yank the foil from under the pizza.
- Location
- Vehicular limbo
Fixed that for ya.
- Location
- Draper, UT
Trust me, I started there and it was way too much for a basically uncooked sauce.
Thanks. I bought a Gozney Arc XL on Saturday. Its propane and can heat the stone to 850+.
I had two balls of dough still from Sunday so I made more pizza last night. I think the dough was over proofed but it they still worked out alright. I roll out the dough on a huge cutting board that's been floured. I rolled the dough from the center out with a 2" wide roller leaving about 1" on the edge for a thicker crust. When the dough is made I slip my metal peel under and throw it in the pizza oven. I was shooting for about 700* measured with a laser in the center of the stone.
What kind of cheese do you use? I saw people like to add a little pecorino. I only used mozzarella so far. I bought a can of "new york style sauce" when I bought my oven and used it last night. It was a lot better than what I used Sunday.
I had two balls of dough still from Sunday so I made more pizza last night. I think the dough was over proofed but it they still worked out alright. I roll out the dough on a huge cutting board that's been floured. I rolled the dough from the center out with a 2" wide roller leaving about 1" on the edge for a thicker crust. When the dough is made I slip my metal peel under and throw it in the pizza oven. I was shooting for about 700* measured with a laser in the center of the stone.
What kind of cheese do you use? I saw people like to add a little pecorino. I only used mozzarella so far. I bought a can of "new york style sauce" when I bought my oven and used it last night. It was a lot better than what I used Sunday.