#homemadepizzaadventure Instagram Photos & Videos

homemadepizzaadventure - 8 posts

    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

    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

    5 0 11 hours ago
    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 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

    9 2 17 August, 2019
    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!

    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!

    6 1 17 August, 2019
    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

    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

    9 0 16 August, 2019
    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

    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

    7 2 16 August, 2019
    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

    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

    9 0 15 August, 2019
    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

    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

    7 0 15 August, 2019
    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

    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

    11 0 14 August, 2019

Top #homemadepizzaadventure posts

    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

    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

    5 0 11 hours ago
    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!

    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!

    6 1 17 August, 2019
    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

    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

    9 0 15 August, 2019
    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

    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

    11 0 14 August, 2019
    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

    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

    7 0 15 August, 2019
    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 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

    9 2 17 August, 2019
    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

    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

    9 0 16 August, 2019