Share a recipe or food thought - General Discussion.

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#3330568 12-Jan-2025 12:33

networkn:
So we are back trying to get good pizza made at home.

We have had some failures, but unsurprisingly, last night we discovered that hand stretched pizza bases are considerably better than the ones we roll. The problem being that we aren't good at hand stretching and getting the base thin enough, with no holes in it is proving a challenge.

I also need a reliable way to get the pizza from the bench to the oven, as I have had some pretty horrendous failures, despite it tasting pretty decent. :) I am thinking of a pizza peel. I like the idea of the non-stick ones, but often the oven is over the 200c that is ideal for NonStick.

Floured baking paper. And just cook it on the paper.

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Eva888

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#3330635 12-Jan-2025 15:57

Easy way for the pizza base, try oiling the tray it’s going to bake on and also your hands, then flatten it out on the tray and press and stretch in all directions with fingers. Keep doing this until the pan is covered or you have the thinness you need. Note that it needs a little rest between stretches or it tightens up. A little patience required. Then put on your tomato base and fillings. About 15 minutes in the oven should be enough. Cut with scissors right on the tray if you don’t have a cutter.

Tinkerisk

4198 posts

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#3330693 12-Jan-2025 17:59

networkn:

So we are back trying to get good pizza made at home.

We have had some failures, but unsurprisingly, last night we discovered that hand stretched pizza bases are considerably better than the ones we roll. The problem being that we aren't good at hand stretching and getting the base thin enough, with no holes in it is proving a challenge.

Something went terribly wrong - but that's not meant to be a criticism. Here comes Gennaro, he's Neapolitan. 😉

Here is the 2021 World Pizza Baking Champion (German with English subtitles).

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TwoSeven

1615 posts

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#3330697 12-Jan-2025 18:32

I think if one were trying to make a pizza dough to the point of being able to do the window pane test on it, then one would be making a very good quality dough, which may take a few days. I'm in the 'if it looks vaguely like a pizza and can hold a topping, its good enough' camp.

In terms of getting the dough into the oven, a peel with semolina flour I think is the standard way. Although on the rare time I make a pizza, I have a metal pizza tin that I make the pizza in. I've also been known to slightly blind bake (parbake) the base before adding the topping.

Another thing, I understand gluten forms when the water is added (often doughs have a rest time after hydration and before kneading) as gliadin and glutenin are hydrophilic and bind together when water is added to form gluten. Kneading the dough develops the gluten structure (I believe called a viscoelastic matrix), letting it rest afterwards allows it to become stretchy as it relaxes. I am sure there is probably a few additional 'stretch and folds' in there along the way.

One also may find, after resting the dough will cool, so I understand one needs to 'work the dough' slightly to bring it back up to temp and prepare for stretching. What I do (probably not correct) is with the dough in a ball, flatten it out by hand to a round disc, then push in about an inch from the outside (so the outside crust is formed), then once it is roughly to size (I usually stop here as usually I just want something to put topping on) the fancy stretching occurs.

I think the Epicurious (channel) on YouTube has a short video that shows this.

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Handle9

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#3330699 12-Jan-2025 18:49

Yes semolina flour on a peel is the way to go.

Build the pizza on the peel but before you build it make sure the base moves freely on the peel.

Brian Lagerstrom has a lot of really practical pizza videos.

networkn

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#3330701 12-Jan-2025 19:01

It turned out like that because I had significant trouble transferring it from bench to oven. Subsequent ones were better.

Tinkerisk

4198 posts

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#3330706 12-Jan-2025 19:21

networkn: It turned out like that because I had significant trouble transferring it from bench to oven. Subsequent ones were better.

I use a wooden shovel (diameter ~40cm) like in the YT videos, but with a handle only 15cm long. You can buy these cheaply. Oh yes, and a 3cm thick, solid, preheated pizza stone in a normal electric oven.

Handle9

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#3330708 12-Jan-2025 19:23

I did a whole chuck yesterday for a party at our place.

I dry brined overnight with salt and MSG and then did a rub with garlic powder, onion powder, paprika, cumin and heaps of black pepper. I gave it 5 hours on smoke around 280-320f then another 2-3 hours wrapped in the oven before resting for 3 hours in a warm chilly bin.

I think I’d pull it a bit earlier next time, it was a little more tender than I’d like but there were almost no leftovers so I guess did something right.

The photo was just before I wrapped.

Tinkerisk

4198 posts

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#3330710 12-Jan-2025 19:30

Japanese potato salad with Wiener sausages and beer. 😁

Duck breast with celeriac puree and red cabbage with apple and orange sauce.

Tinkerisk

4198 posts

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#3330738 12-Jan-2025 21:54

... and after all the Christmas feasting ... something without meat: Mexican bean soup made from dried black beans that have been soaked overnight.🙂

Tinkerisk

4198 posts

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#3330740 12-Jan-2025 22:09

Here are oyster mushrooms with ham in a white wine sauce.

networkn

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#3330746 12-Jan-2025 22:56

That Mexican soup looks great.

Tinkerisk

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#3330801 13-Jan-2025 06:35

Just a side note: I replaced the brass knob on the cast iron lid with a stainless steel SlowFood snail handle. Some people think it's proven that if you cook with it, the food tastes twice as good. 😉

Tinkerisk

4198 posts

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#3335884 26-Jan-2025 02:13

A light lunch. Something like this can be made in a few minutes, but I don't want to hide the fact that there are at least 10 containers of different things (homemade dressings, cooked meat, fresh fish, chicken broth, miso, homemade condiments, …) in the fridge that are carefully and gently prepared once a week, kept refrigerated and used in small quantities every day for a quick (healthy) meal.

Note: the sake „side dish“ was for test purposes only. 😊

Tinkerisk

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#3337935 31-Jan-2025 23:08

Poké Bowl (made from leftovers from the fridge, don't tell anyone!) with homemade peanut, ginger and sesame dressing. 😉

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