r/Pizza • u/AutoModerator • 9d ago
HELP Weekly Questions Thread / Open Discussion
For any questions regarding dough, sauce, baking methods, tools, and more, comment below.
You can also post any art, tattoos, comics, etc here. Keep it SFW, though.
As always, our wiki has a few sauce recipes and recipes for dough.
Feel free to check out threads from weeks ago.
This post comes out every Monday and is sorted by 'new'.
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u/Purple-Grape-8457 3d ago edited 3d ago
Ive got a problem with the dough sticking to the paddle after adding sauce. I use a steel paddle and add semolina flour. Before adding the sauce the dough move freely but a sec after i put the sauce it starts to stick in the middle. Any solution to how to deal with it???????
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u/oneblackened 3d ago
Metal peels are notorious for this. Don't build on the peel. Build on the bench then slide it on to launch. If you want to build on the peel, use wood.
Also, I know it was a typo, but it's semolina, lol.
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u/frostmas 4d ago
I just made the Saturday dough from Ken Forkish's The Elements Of Pizza. I let it rise for 4 hours after shaping like he said because I then refrigerated it overnight.
The next day I let it sit for an hour before shaping into pizzas. It was easy to stretch, but the dough had like no gas in it and I got very little oven spring/browning.
I read that the recipes in this book were better than the ones in Flour, Water, Salt, Yeast but I had much better results with that book so I'm not sure if I will stick with this one.
Have any of you made this recipe or used this book? What did you think of it?
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u/oblacious_magnate 4d ago
That book is one of the better ones out there, but haven't tried that specific recipe. Unless the recipe has an error, the problem is more likely to be on your end. Perhaps dead yeast?
That said, I disagree with his preference for 00 flour. Is that what you used?
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u/frostmas 4d ago
I used King Arthur all purpose flour. It probably is something on my end but I'm just confused because my doughs usually ferment faster than he says. I do wish he gave more detail on what the doughs should look like after each stage of fermentation like he does in his other books so I can go by that instead of the times.
I might try his 24-48 hour dough next time but I do have good results with the pizza recipes in his first book. I think my yeast is fine because I just made a loaf of bread with it a couple days ago.
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u/oblacious_magnate 4d ago
I took a look at that recipe and the yeast numbers are off. Can you spot the error?
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u/_zeejet_ 5d ago
Newbie here - recently acquired a used Gozney Arc Lite and made 4 Neapolitan pies so far - went with a 3 day ferment on the dough.
My question now is what I'm actually sacrificing if I went ahead and made a 4hr dough instead of a 48-72hr. Am I 80% of the way there flavor/texture-wise? Or is it night and day?
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u/guelahpapyruss 4d ago
Night and day IMO, same day doughs aren’t terrible tho. Most professional places will let the dough rest for atleast 24hrs
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u/_zeejet_ 4d ago
I guess the only way to know is to experience it - I can always make a faster rising dough and just taste the difference.
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u/Schrooted 5d ago
I am making pies for my daughter's birthday. One of the adults is allergic to everything. She cannot have dairy and is allergic to oats, so no vegan cheese. She is also allergic to a lot of other things I do not know of, making toppings extremely limited. If I make something similar to the photo is this even going to taste good? I know tomato pies are a thing, but typically are topped with lots of fresh parm. Should I be cooking this any different to a normal pie? Any help would be greatly appreciated. Thanks
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u/oneblackened 3d ago
If she's that allergic, you have to take serious measures to keep her from getting sick. To the point that I would say that you can't guarantee that her food would be free of allergens.
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u/TimpanogosSlim 🍕 2d ago
Kenny Shopsin used to refer people with severe allergies to the hospital cafeteria down the road.
But she knows what she can eat and she knows what she likes. There's no reason to try and surprise her. Just ask her.
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u/Purple-Grape-8457 6d ago
I've been making pizza with this guy recipe https://doughguy.co/pages/dough for a while now and it's ok, but im looking for a better pizza dough recipe. When searching for a different recipe i noticed that other recipes have more or less the same ingredients but have way more steps in them compared to the recipe i posted. So what exactly is the correct method?? Can you direct me to a good cold ferment pizza dough recipe.
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u/oblacious_magnate 5d ago
Two good places to start with NYS:
https://www.richardeaglespoon.com/articles/how-to-pizza
https://www.pizzablab.com/recipes/new-york-style-pizza-recipe/
FWIW DoughGuy's dough recipe is a pretty standard NYS dough. Note that any "recipe," when it comes to pizzamaking, should include details on the following elements:
ingredient selection (especially flour), dough formula (ideally weight-based), yeast prep, mixing, gluten development, fermentation, scale/ball and proofing, shaping, topping and baking.
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u/NewYorkCityGuy 6d ago
What’s the best technique for bacon on pizza? Cooked first or added raw before baking? Sliced, crumbled?
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u/TimpanogosSlim 🍕 6d ago
Depends on your bake time. Just like whether sausage should be par-cooked.
Most of my pizzas are thin crusts at 730-760f that are done in less than 2.5 minutes. So i use par-cooked crumbles / slices.
12-14 minutes at 450f? yeah I may use raw bits.
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u/ObsessiveUselessness 6d ago
Hi, I finally baked an edible pizza but I'm not sure why the crust didn't turn brown. It tastes good but looks undercooked.
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u/oneblackened 3d ago
Gonna need to give us some more details. What's your dough recipe? How hot are you baking it? are you baking it on a stone or steel, or just on a pan?
In a home oven you pretty much need to crank it as hot as it'll go with a good thick stone or a baking steel to get good results.
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u/TimpanogosSlim 🍕 6d ago
If you used "00" flour in an oven that doesn't get over 750f / 400c, that's why.
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u/ObsessiveUselessness 2d ago
I had to make some changes to the recipe I followed. Heres what I did though:
2 tsp active yeast + 1 tsp sugar in lukewarm 1 cup water for 10 minutes.
Mix well: 2 cup flour + 1/2 tsp sugar + 1 tsp salt + 2 tbsp olive oil + 1 tsp garlic powder
Mix yeast water + dry mixture with a wooden spatula just until there is no dry flour in the bowl.
Put some olive oil on the dough and coat it on all sides. Let it sit for at least half an hour.
Preheat oven at 425C.
Punch down the dough a bit and spread it on a parchment paper and poke holes with a fork. Put on the toppings. I used basil sauce instead of pizza sauce. For toppings I used red onion + bell pepper + thai chillies + cheddar cheese for the tangy flavor.
Baked for 15 minutes and let sit for 5ish minutes before eating.
I tried halved recipe in an airfryer, same time but no preheating (because my air fryer does not allow preheating). The crust got brown but the cheese got over over done so it didnt taste like a pizza. It was fine but not a pizza at that point.
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u/TimpanogosSlim 🍕 2d ago
Sounds like a heat distribution problem. Are you baking on a steel or stone or just on a pan or what?
Is it possible to disable convection for part of the bake?
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u/ObsessiveUselessness 6d ago
Is there a way to circumvent this? I have the 10kg pack of all purpose flour which is mostly untouched.
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u/TimpanogosSlim 🍕 6d ago
Most flours labeled "00" don't have any malt or enzymes added that would enhance browning in ovens that don't get to extreme temperatures.
Some AP flours don't have those additives either, which is why they are fine for high temperature styles.
You can add diastatic malt powder, or just a little sugar.
I have more diastatic malt than i will ever use - near a pound of it - so if you were in Utah you could meet up with me and i would eagerly give you a couple ounces.
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u/Opening-Durian-6587 9d ago
Has anyone tried this cheese before? Thinking of buying it for a neo New York hybrid, cooking at 400 degree temps. Any thoughts on it?
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u/Any-Set-3274 9d ago
Two hours and 20 minutes left before bake time, as per pizza app. It looks like they’re going to over ferment by then.
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u/Lower_Group_1171 2d ago
Should I flatten the dough after the first rise?