Pizza query

Yeah, crust doesn't cut it, but those Italian volunteers are doing God's work...
:)

Question though...
When you do the 3 day ferment on your dough, do you take it out of the fridge on day 2, knead it and then return to fridge, or just leave it in the whole time ?
Have seen recipes for both ways.
 
Mossback said:
Yeah, crust doesn't cut it, but those Italian volunteers are doing God's work...
:)

Question though...
When you do the 3 day ferment on your dough, do you take it out of the fridge on day 2, knead it and then return to fridge, or just leave it in the whole time ?
Have seen recipes for both ways.
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I leave it until day 3. Doesn't come out until about an hour or two before baking. If I'm parbaking for Sicilian style, it comes out in the morning. For neopolitan, that afternoon.
 
iveofione said:
It is hard to ascribe a dollar figure to something as enjoyable as building and eating a pizza with people you love. Invaluable comes to mind...
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With gustatory tastes most closely resembling that of an old coyote, and my family's past experiences dealing with my wok stir-fry efforts, I'm pretty sure my loved ones might not agree in similar fashion should I move into building pizzas at home.

A man has gotta know his limitations.....
 
krusty said:
A man has gotta know his limitations.....
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It's just a good thing you can swipe the card at KFC...otherwise you might starve to death.
;)
 
Mossback said:
It's just a good thing you can swipe the card at KFC...otherwise you might starve to death.
;)
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Dude...yer dealing with a guy that actually enjoyed k-rations. I'll likely survive quite nicely on expired canned food found in civilization's rubble.

Foodie dilletante epicurean stuff always strikes me as a silly affectation.
 
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I’m a self professed fanatic. I once had a pizza blog. I started my homemade pizza journey with Trader Joe’s store bought dough. Then I stepped up to a pizza stone. Those take forever to heat up. I purchased a pizza steel sometime ago and it works really well for oven pizza. I finally purchased an Ooni Karu 16” about four years ago. I love it. It is a production.

With all that said, none of those methods produce a significantly different pizza if you don’t have the fundamentals down. I’m assuming you’ve tinkered with different dough recipes and have found several you like based on the occasion. I’ve experimented with different hydration ratios, bulk fermentation time, cold ferment, etc.

You can make awesome pizza with a baking steel and crappy pizza with a dedicated pizza oven.

With that all said, I love my Ooni but I think I’d get a Gozney dome next time.
 
All the fermentation processes in the world and every technique known to man does not compare to the stretch test. Good dough, regardless of process, is felt and not guaranteed by recipe or process unless you have godly control over the environment it’s made in. It has to stretch, not rip, and be the perfect combination of suppleness and malleability to create the ideal state of chew and crunch. It’s a science and an art. Kind of like fly fishing. Depend too much on the science and you’ll be disappointed unless you have a multimillion dollar lab to make your dough in.

But like the saying goes, any pizza is good pizza.

To a degree that’s true. That said, I’ve got a couple of examples where my 30+ year, east coast vegetarian wife (aka… a pizzaterian) has said she’d rather eat a rare steak than another slice from spot X. Fuck up the crust and the whole house crumbles…
 
I would love an outside pizza setup, but don't have the room. I've had pizza from the Ooni, and it's good.. that would be my choice.

Currently I use a well used pizza stone and it comes out goof for me.

I like to ferment the dough, and plan on at least a day, but have gone 3 or 4 if I plan for the weeks meals. The sourdough starter one is good too..

Now I want some good pizza! I remember $5 Domino's pizza at the dorms of the UW in the late 80's... I don't miss those pizza at all!
 
The BOHUPOWAH way is to get double pep. Always get double pep!!! DOUBLE PEP is the BOHUPOWAH way
 
Evan B said:
that pizza is nightmare fuel for me. Not only is it covered in greasy meats (and way, way too much of them), it has the only food on the planet I won't eat under any circumstances: OLIVES

Growing up between Ephrata and Moses Lake, my memories of Chico's are not positive.
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I love a pepperoni and black olives pizza. I
 
Zak said:
I not only like several olives in a martini, I put a little olive juice in, too. Wet and dirty!

But then I also like as many capers as I can fit on my bagel and lox, and have been know to drink pickle juice, so I'm probably weird.
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I do like a waff over a martini, probably why I like green olives with pimentoes. Extra-dry all the way!
 
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