The Pizza Makers' Thread

[jaj040]

I was bitten by the pizza making bug over the last year and wanted to make a thread for other pizza enthusiasts to share dough recipes, techniques, equipment, tips and tricks, etc. New York, deep dish, tavern, Detroit, Neapolitan, QC are all welcome. Let's see them pies!

 

[ianoconnor]

I use Alton Brown's pizza dough recipe:

The Final Pizza Dough Recipe | Alton Brown

For a tender, stretchy dough that bakes crisp and golden with a bit of chew, try Alton Brown's the final pizza dough recipe.

altonbrown.com

 

[jaj040]

Chicken Bacon Ranch

Classic Pepperoni


Jalapeno popper


Recently purchased a Big Horn wood pellet oven to get higher temps than the grill or home oven can go. So far, I would recommend it. Does take a few tries to get it right, but the crust comes out more tender when it cooks faster.

 

[JP4CY]

We have a Ken's (Portland bakery) cookbook

https://www.reddit.com/r/Pizza/s/cNQN6JgZDi

 

[jaj040]

I use Alton Brown's pizza dough recipe:

The Final Pizza Dough Recipe | Alton Brown

For a tender, stretchy dough that bakes crisp and golden with a bit of chew, try Alton Brown's the final pizza dough recipe.

altonbrown.com

I've been using the Stadler Made pizza calculator. Mainly a NY style. A short hour rise, followed by 24–48-hour refrigerator rise and pulled out a few hours before using. I do feel like there is a taste difference when the dough has some time cold fermenting.

Pizza calculator - Stadler Made

Make your own custom recipe with the pizza calculator.

www.stadlermade.com

 

[jaj040]

We have a Ken's (Portland bakery) cookbook

https://www.reddit.com/r/Pizza/s/cNQN6JgZDi

Looks real tasty. I haven't tried any higher end flours like that post describes, just standard bread flour. I do wonder how much of a difference it makes.

 

[dahliaclone]

Get an Ooni

 

[NorthCyd]

Dammit now I'm hungry for pizza.