As instructed by @thepizzabible, I did nothing but read for the first 19 pages of the book. I've managed to get most of the tools and ingredients or at least the most important one for now.
As for tools, I have a pizza stone, digital scale, kitchen aid stand mixer, immersion blender, instant read thermometer, and a pizza peel.
For ingredients I have All Trumps pizza flour from Amazon as well as Diastic malt. Semolina, active dry yeast, fine sea salt, extra virgin olive oil, can ground tomatoes, can tomato paste, can whole plum tomatoes, whole-milk mozz, and dried oregano. I'm excited to try out this highly recommended flour. Tomorrow the adventure of dough making begins.
#respectthecraft #pizza #pizzadough #pizzabible #pizzamaking #pizzaislife #pizzaingredients #tuttorosso #cento #redstar #homemadepizzaadventure
With less water in the dough this time around, the steps were a lot easier to complete. I started with removing the dough from the bowl and degassing it. I dropped the dough in the mixer for 30 seconds. After that, I split the dough in two pieces and balled each piece up fairly successfully. It's still difficult to seal it up in the airtight way and create the smooth exterior the way @thepizzabible shows, but Im definitely improving each week, with each pizza and less water definitely helped alot.
Next I placed each on their own cooking sheet and wrapped them in plastic. From there, I plopped them back in the fridge for another 24 hours.
After that, I made the uncooked pizza sauce by mixing the ground tomatoes, salt, oregano, and olive oil with the immersion blender and then stirring in the hand crushed peeled tomato chunks. Finally, I finished by making the garlic oil since one of the pizzas will be a white one.
With everything all set, tomorrow I get to make the pizza!
#pizza #pizzamaking #homemadepizza #homemadepizzaadventure #homemadepizzadough #homemadepizzasauce #thepizzabible #pizzasauce #respectthecraft
This is my 3rd time going through the practice section in the book. This time my main goal is to use less water so the dough is more manageable.
I followed all the Master Dough recipe instructions from @thepizzabible as carefully as possible and it worked much better. The dough was alot easier to work with, much less sticky too. I let it rise on the counter for an hour and then transferred it to a bowl so it can bulk ferment in the fridge for the next 24hours.
#pizzaingredients #pizza #homemadepizza
#pizzadough #homemadepizzadough #thepizzabible #respectthecraft
After my pizza fail yesterday, I let the oven cool and the smoke literally and figuratively clear. I used my newly purchased pizza stone brush to clean the stone and then it was time to tackle pizza number two.
I started with unsticking the dough from the pan by turning the cooking sheet over and allowing gravity to rip it free on to the countertop again. Once I managed to get enough of the flour / semolina mixture on it, I was able to stretch it fairly successfully. It was nowhere near as round as I would've liked, but the dough was very fragile feeling so I played it safe.
I then transferred it to the pizza peel. From there, I brushed olive oil on the crust, topped it with sauce, cheese, some sprinkles of oil, salt and pepper, and successfully transferred it from the peel to the stone, which in itself felt like a victory.
It cooked nicely and didn't stick to the stone, so that was another win. I removed it from the oven and was happy with the results. There's still many adventures to go before I get this right, but I definitely felt a level of pizza redemption after yesterday's pizza disaster. However, even with a pizza fail, I'm continually excited to do it all again. Each time there's subtle improvements, and little things I'm learning. As @capopizza says, you have to #respectthecraft
#pizzamaking #homemadepizza #homemadepizzaadventure #pizzadough #pizzastone #pizzapeel #pizzaredemption #everdayispizzaday #thepizzabible
After letting the dough warm to room temperature, I was ready to start making pizzas. I used my new dough scraper to help unstick the dough from the pans, but it proved to be no match for the sticky glob of dough.
Not wanting to ruin the dough, I ended up turning the pan over and just let gravity unstick it. From there, I managed to flip over the dough getting the flour / semolina mixture on both sides. Next I tried to stretch it out, but the dough was so thin compared to last week and I had to be super careful since it was close to tearing.
I transferred the delicate dough to the pizza peel and gave it a little shake to make sure it was still sliding around the peel. I then added the cheese, some garlic oil, and salt and pepper since this was to be a white pizza, without sauce. And this is when things took a turn for the worst.
I tried sliding the pizza off the peel by giving it a good push and pull back, but it didn't budge. I tried again and no luck. At that point, I hadn't a clue how to salvage the mess. I figured I'd shove it off with the dough scraper. This somewhat worked, but I inadvertently knocked some cheese on to the stone and slightly folded over the dough in the process. It definitely didn't look appealing apearance-wise, but I figured it would still taste alright. However it took yet another turn even worse than before... With the cheese partially on the stone, the oven started smoking. The cheese started to boil over the side on to bottom of the stove. I let it cook a little longer, but the overly thin dough somehow cooked right on to the stone, literally fossilizing to it. Eventually the whole house smoked up and I had to turn the oven off since this pizza was no longer salvageable.
So instead of eating my homemade pizza, we ended up ordering it from our local pizza place.
The good news is that I still have the other dough ball waiting in limbo. Once the pizza stone is all clean, and the smoke subsided, I'll make the next one tomorrow in a bit of hopeful pizza redemption.
#homemadepizza #homemadepizzaadventure #pizza #pizzafail #pizzadough #pizzastone #homemadepizzadough #practicemakesbetter #respectthecraft
After 24 hours in the fridge, I removed the dough from the bowl and dropped it in the kitchen aid mixer for 30 seconds to remove any gas buildup.
After that, I weighed out two 13oz pieces and made another attempt at forming them into balls. Once again, I had a hard time with this. As I try to fold them inward and rotate, repeating the process, they keep sticking to my hand as I circle the dough. This makes it hard to stretch the surface properly. So compared to the picture in @thepizzabible , they're not nearly as smooth and taut looking, but I did improve somewhat from last week.
Next I wrapped them in plastic on a cooking tray. Now they'll need to sit in the fridge for another 24 hours before I can make more pizzas.
#pizza #homemadepizzaadventure #homemadepizza #pizza #homemadepizzadough #pizzadough #respectthecraft #practicemakesbetter #thepizzabible
For this week's pizzas, I'm repeating the practice section of @thepizzabible . I want to work on improving the dough by adding less water. I also want to practice kneading and balling the dough as well as stretching it out.
I started with making the master dough recipe again. This time I added less water, but still a little more than the recipe called for because there was some flour not mixing in. The result was still a bit sticky, but much less sticky, so that was good news. I tried rolling it up like the book said, but I had a lot of trouble with the "kneading" part. It just kept sticking to my countertop and progressively sticking more and more, the more I tried. So I stopped the kneading and just junpedmtonthe next step and let it rise on the countertop for an hour before putting it in a bowl to ferment for 24 hours.
#homemadepizzaadventure #homemadepizza #pizza #pizzadough #thepizzabible #practicemakesbetter #pizzaingredients
The second pizza of the night went a lot smoother. The dough transfer went better. For some reason it seemed less sticky. I used the same semolina / flour mixture, and then stretched it, and placed it on the peel right away before topping the pizza. I finished stretching it on the peel. And the stretching also went better as well, it was at least definitely more round looking.
Since this pizza was a white pizza, no pizza sauce was needed. Instead it was topped with garlic oil and prosciutto when finished. I was pretty happy with my second practice pizza. Excited to try it all again, and keep improving it.
#thepizzabible #homemadepizza #homemadepizzaadventure #pizza #pizzawhite #practicemakesbetter #proscuitto
The dough fermented and rose for a little over 2 days, the sauce melded together in the fridge for a day and the same with the garlic oil. Now came my attempt to make the pizza.
First, I removed the dough balls, still on the tray, and still wrapped, from the fridge. I let them sit for an hour, so their temp rose to about 60f to 65f degrees.
Next was the part where I imagine I can stretch and throw the dough to the ceiling like a real pizza chef. Catch it and spin it on one finger. Unfortunately, for the past 10 weeks I actually just stretched the dough on parchment paper till it resembled a circle, which worked surprisingly well, but not impressive to watch, but this week I tried a new method.
I dusted the counter with a flour/semolina mixture so the dough didn't stick, removed the plastic carefully from the tray with the dough discs, and transferred one of the dough discs to the counter. I then flipped the dough over so the other side also got a good helping of the dust, and flipped it back over again. From here I was supposed to open and stretch the dough... which I kind of did. No throwing it in the air, but I stretched it the best I could, however the dough was still very sticky(too much water added 2 days ago), and as result it was difficult to handle so I reverted back to my own method of just stretching it while it lay on the counter. I could never get into a circle, so the oblong shape resembled more of a bird's view of a tropical island.
Apparently in the midst of my excitement for making the pizza, I missed a vital step. I stretched the dough out, put the sauce and cheese on it and.... did it all on the counter.
However I was supposed to stretch it somewhat and then transfer it to the pizza peel, completing the sauce and cheese part while the pizza was on the peel, then transfer it to oven.
With a lot of shimmying, and careful stretching on to the peel, I managed to salvage my mistake and get it on the peel, and transfer it to the pizza stone.
It ended up looking not too shabby for my first practice pizza from the @thepizzabible Excited to make the second one!
Since one of the pizzas tonight will be a white pizza, I need to make garlic oil. The @thepizzabible recipe takes about 2 minutes to make and literally 2 ingredients. All you need is minced garlic, although all I have is crushed garlic, but it should be close enough, and extra virgin olive oil.
Just combine 1.5tsps of garlic and 1/4 cup of the oil in a small bowl and cover and store in fridge for a day or so. Done!
#garlicoil #homemadepizza #homemadepizzaadventure #pizza #whitepizza #pizzawhite #thepizzabible
While the dough is sitting for another 24 hours, it's time to make the sauce!
I tried before to make pizza sauce many times unsuccessfully. I followed the ninja turtles book recipe, I tried online recipes, I followed my own cooking intuition(not the intuition to listen to), and then tried different pre-made pizza sauces from a can, but none of them tasted too great.
Most of the recipes, all called for cooking the sauce and a whole host of ingredients. Each time, the sauce was either too overpowering, tasted too much like pasta sauce, or simply put, didn't "taste real". All that being said, @thepizzabible sauce is an uncooked recipe, which caught me off-guard because I've always imagined it to be a long process to get a perfect pizza sauce, however this recipe is short and fairly minimal ingredients. So I was excited to find out how this turns out. The theory, in this case, is that the sauce cooks while the pizza cooks.
Besides it being uncooked, the only other thing to note is that its made 24 hours in advance. The ingredients are below for the New York-New Jersey sauce:
4.5oz ground tomatoes, 2.2oz tomato paste, pinch of oregano, pinch of sea salt, 1tsp extra virgin olive oil, 2oz hand crushed tomatoes made from canned whole peeled tomatoes
I measured everything out and put the ground tomatoes, tomato paste, oregano, salt , and oil in a bowl. Using the immersion blender, I pureed it until smooth. Then I took the whole peeled tomatoes and hand-crushed them, and stirred them in. I added a bit more salt for flavor and I was done! Didn't take long either. I'll find out tomorrow night how it really tastes when I make the actual pizza with it. For now it has to sit overnight.
#pizzasauce #homemadepizzasauce #homemadepizzaadventure #cento #tuttorosso #thepizzabible #newyorkpizzasauce #newjerseypizza #pizzaingredients
After letting the dough refrigerate for 24 hours bulk fermenting, I'm now ready to degas it. Yep, that the next step according to @thepizzabible
I setup the Kitchen Aid mixer with the dough hook. I then scraped the dough out of the bowl and into the mixer bowl(I really need to get a dough scraper). I mixed it on the lowest speed for 30 seconds to release any gas buildup.
Next, I cut the dough into two 13 ounce pieces and weighed to make sure, since I'm learning precision is key. Following that was forming the dough. However, yesterday I may have added too much water and the dough was really sticky. Regardless, I still attempted my best to ball them up and all I was able to create was two really bumpy oblong semi-spherical globs compared to the ones pictured in the book, but I'm guessing that's why @capopizza titled these first two pizzas as part of the "practice section" of the book. I definitely need it.
Next I placed these globs on to a tray, plastic wrapped them tightly, and put them back in the fridge.
It's definitely quite the process, but in another 24hours, the dough will be ready for cooking!
#homemadepizzaadventure #homemadepizza #pizzadough #degasthedough #practicemakesbetter #thepizzabible #pizza #respectthecraft
In my previous attempts of making pizza, I only roughly measured the ingredients, but one of the main things I've gathered so far from the @thepizzabible is that weighing ingredients is very important. It's a bit more tedious, but I like the black and white precision of it.
Another new thing I've never done is activate the yeast. You add lukewarm water to the yeast and whisk it in a bowl for about 30 second before adding it to the dough mixture.
So with my newfound knowledge, tonight I followed the Master dough recipe. First, I added the flour and the diastic malt to the mixer bowl and turned on the Kitchen Aid fitted with the dough hook. While still on the lowest speed, I added the ice water, then the yeast, and let it continue to mix. It seemed like the flour wasn't quite mixing so I added more water... perhaps too much... Eventually it all mixed together and I added the salt and mixed for another minute, finally adding the oil and letting it mix for another two minutes. Once it all came together into something resembling dough, I stopped the mixer. Since I don't have a dough scraper yet, I used my hand to scrape it out of the bowl and on to my granite countertop.
The dough was very sticky and difficult to work with, which I assumed was due to my "extra water additions". As result I had to skip the "kneading the dough part" since the dough was like glue. Instead, I just covered it with a towel and let it rise for an hour.
Once complete, I transferred it to a bowl, covered it in plastic, and put in the fridge. I'll have to wait 24 hours to see how it turns out... #homemadepizzaadventure #homemadepizzadough #pizzabible #pizzamaking #pizza #respectthecraft #dough
I started making pizzas at home about 10 weeks ago. I followed the sage advice from some pizza experts, you might know them, the ninja turtles. And although they definitely led me in the right direction, it's time to take it to the next level. As Master Splinter once said, "The path that leads to what we truly desire is long and difficult, but only by following that path do we achieve our goal." So with that, I continue my homemade pizza adventure by embarking on a new quest led by a new sage, Tony Gemignani @capopizza , the author of The Pizza Bible
... let the adventures begin!
#pizzabible #pizza #homemadepizza #pizzamaking #pizzadough #ninjaturtles #ninjaturtlescookbook