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The Ten Most Recent Comments By Sardu

From Slice

A Rekindled Interest in At-Home Pizzamaking

Great tech post! I've spent the last three months up to my elbows in the recipes from American Pie. I'm working mostly with the Neo-Neapolitan dough, though. I'm coming up with great dough flavor, but I've never achieved that big hole structure you've got. That aside, I'm just a 900 degree oven away from the best pizza in Northern New England. I may attempt to build some sort of brick oven monstrosity in my back yard if this damned winter ever lets up.

Sardu at 4:42PM on 03/27/08

Responses to Comments by Sardu

From Slice

A Rekindled Interest in At-Home Pizzamaking

Great write-up, Adam. I'm a big at home pizza maker, but I also hate making the dough ahead of time, so I usually cheat and buy the dough. This recipe sounds worth the effort and I'm definitely going to try to make it this weekend! Thanks so much!

BrooklynBrownie at 2:36PM on 03/29/08

From Slice

A Rekindled Interest in At-Home Pizzamaking

FYI, the first thing Pizzeria Mozza in LA does when they make a pie is broadcast salt onto the stretched out dough.

pizzafreak at 8:38PM on 03/28/08

From Slice

A Rekindled Interest in At-Home Pizzamaking

I knew there was another school of thought on pizza dough recipes. I'm so glad you posted this because this may be the recipe/technique I have been trying to find!

wookie at 3:15PM on 03/28/08

From Slice

A Rekindled Interest in At-Home Pizzamaking

I have had excellent results using the very same dough recipe that you used.I had been making same day dough for years and this is so easy and world's better. I actually made thirty balls of dough for a birthday party and the dough was so supple that four year olds were able to roll it out quite easily. I put the balls in large ziploc bags on cookie sheets which worked out fine.
http://izzyeats.blogspot.com/2007/04/pizza-party-prattle-menu-mayhem-and.html

izzy's mama at 11:28AM on 03/28/08

From Slice

A Rekindled Interest in At-Home Pizzamaking

I would say the general favorite method at pizzamaking.com involves the 3-5 day rise (with something on the order of half a tsp of IDY per pizza and a final dough temperature of 75-80 F). Going out to a week with those doughs will definitely give you something alcoholic and overproofed. The method I linked is great because you can make a batch of dough (say, 3 pizzas worth in your Kitchenaid) and then leave it for whenever in the next couple of weeks is convenient. The elasticity of the dough is fantastic. This is accomplished by starting with cold water, using about a quarter or third as much IDY, and developing the dough a bit less before tossing it in the fridge... after a few days the gluten will organize itself quite well.

And yeah, pizzamaking.com is a huge time waster. But you get pizza out of it.

About salt and temp: 1.5-2.0% salt is a must. Can't really taste the dough otherwise. I think 450 F can be just fine for cooking a pizza- you don't get nice charred spots, but it browns and crisps well. Toss it under the broiler for a couple minutes to finish it off with nice char on top.

Luther at 4:47PM on 03/27/08