A dish you want to excel at but haven’t yet?

Barriehie said:
Thin crust pizza. Mine alway rise anyway and I don't get it. Maybe roll thin real quick, top, and nuclear reactor hot oven??? 🙄
Click to expand...
Pretty much! 😅

Surprising how thin they need to be rolled/stretched - plus no further resting/rising - add toppings and straight into the fierce oven

The consensus for a a super thin 12" pizza is around 175g/6oz of dough
 
Z-Cook said:
Pretty much! 😅

Surprising how thin they need to be rolled/stretched - plus no further resting/rising - add toppings and straight into the fierce oven

The consensus for a a super thin 12" pizza is around 175g/6oz of dough
Click to expand...
I can manage that. I've got a pizza stone and a peel, how hot??? I'll be making the dough, yeast.
 
Last edited:
SoCalZone10 - I think those cakes look great! I haven’t made it as far as concentrating on decorating yet, I’m still hit-or-miss with the cake…it’s never to my liking, but I may just be too particular. Most things, I’m a “good enough is good enough” person, but I want cakes that are as good as the best bakery.

Barriehie - docking a thin crust dough will help tame it.
 
TastyReuben said:
SoCalZone10 - I think those cakes look great! I haven’t made it as far as concentrating on decorating yet, I’m still hit-or-miss with the cake…it’s never to my liking, but I may just be too particular. Most things, I’m a “good enough is good enough” person, but I want cakes that are as good as the best bakery.
Click to expand...
I’m not a cake person, I think they all taste good. However, I prefer to eat ice cream for dessert, maybe this year I have the best local ice cream as my BD cake, not an ice cream cake though.
I do enjoy the cooking, baking, decorating process. The creative process is fun for me. Of course my husband has to do all the cleaning up because he has a sweet tooth and that’s why I make them.
 
Barriehie said:
Thin crust pizza. Mine alway rise anyway and I don't get it. Maybe roll thin real quick, top, and nuclear reactor hot oven??? 🙄
Click to expand...
I've been to three magnificent thin crust pizza joints in the past couple of years. They were all Neapolitan. One of them (in London) was just amazing so, me being me, I said to the waiter " how do you manage these things?" and he led me to the kitchen.
A 700F brick oven, to start with, wood fire.
They roll them out really thin, but leave the dough slightly thicker at the edges. Turn the pizza every 30 seconds, and in about 2-3 minutes, done.
Oh, and they don't load them with 43 different ingredients; just one or two (or maybe three).
 
karadekoolaid said:
I've been to three magnificent thin crust pizza joints in the past couple of years. They were all Neapolitan. One of them (in London) was just amazing so, me being me, I said to the waiter " how do you manage these things?" and he led me to the kitchen.
A 700F brick oven, to start with, wood fire.
They roll them out really thin, but leave the dough slightly thicker at the edges. Turn the pizza every 30 seconds, and in about 2-3 minutes, done.
Oh, and they don't load them with 43 different ingredients; just one or two (or maybe three).
Click to expand...
Sounds great but IRL my oven won't get that hot. Hmm, I've got an oxy/acetylene rig in the closet that'll get to 5,120°F... Might be poisonous though, have to ask SandwichShortOfAPicnic...
 
I mentioned omurice eggs in another thread. I still haven't pull those off! Except for holidays and special events when people bring a bunch of food, I don't ever eat cakes, pies, cookies, pastries, or that sort of thing, so I don't bake at all. Even then, I just take a taste to be polite. My wife will order dessert sometimes when we go out to eat, but I always pass. If I have any room left over at all, I might open my to-go box for a few more bites while she's enjoying her dessert! Sweets just aren't for me.
 
Barriehie said:
I can manage that. I've got a pizza stone and a peel, how hot??? I'll be making the dough, yeast.
Click to expand...
Like he said.
As hot as it will go. More than likely 500F tops on reg domestic oven.

The trick is to get the right hydration

Was doing new round of pizza dough testing in the summer. Long bulk proof (overnight) and higher hydration in relation to oven heat. Lower heat (compared to commercial ovens means longer bake time, drier crust unless compensated by higher hydration

The Elements of Pizza - Ken Forkish
 
Barriehie said:
Sounds great but IRL my oven won't get that hot
Click to expand...
Then follow what puggles suggested.
Crank your oven up to max. (Mine goes to 550F). Put your pizza stone/pizza tray/ceramic tile in the oven. Leave for about 30 minutes, and then bake the pizza. You won't be able to replicate the restaurant pizza oven, unless you decide to build one yourself.
 
You must log in or register to reply here.
Back
Top Bottom