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HELP with pizza dough recipe

whole wheat is going to kill you if you are just starting out with dough making. it is tough to work with as the bran literally slices the gluten. it requires really high hydration and deft handling to make it work. master a white dough first and then start transitioning into higher percentages of whole wheat.


also, don't heat the water, and i would omit the sugar. (and oil, but that is a personal preference.


that's a pretty wet dough, also 17 oz is a lot of dough for one pie unless you want it thick. if you are doing a 72 hour ferment, it shouldn't require that much kneading. also, this is about learning timing. every kitchen is different, the rise is dependent on ambient temp, humidity, etc. a recipe that isn't adjusted for changes in these factors will never be the same.

here's my method:

do you have a scale? it is much easier to do this as a formula:

100% flour
70% water
2-3% salt (depending on taste)
.5% yeast

mix the yeast into the water, add the flour, and mix until you have no raw flour.

let sit for 30 minutes.

then add the salt with some water - not much, just about 1.5 times as much the weight of the salt. squeeze through the dough a few times with your hands. then fold. let it sit for about 20 minutes, fold a few more times.

at this point it can go in the fridge. you can also give it a few more turns if you like.

take it out a few hours before you cook and immediately cut into 7-12 oz segments. 7 oz will give you a thin 10-12 inch pie. fold the edges under, like the A16 method, and then pinch the dough shut on the back. let them sit for another 1-3 hours, depending on how warm it is, etc. work with the dough and figure it out. for my WFO the perfect time is about 4 hours.

gently stretch the dough using your fingers, leaving the center thicker than the edges, but DONT TOUCH the cornicione. leave it about 1/8 inch thick. then double knuckle the dough to stretch it, or use your preferred method.

then top and cook.

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i think this is my favorite pizza place in LA. the house-made sausage, eggplant, onion, and tomato pie cannot be beat. that said, you can order off that pie and be bitterly disappointed. stick to the eggplant and sausage. and the homemade lasagna. grandma still comes in to make that one every day.

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@jimmyg: i was aiming for a really crispy flatbread, and it worked out well.

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my favorite knife is a no-name german (?) 10" chef's knife - because it has a fat belly like me and a comfortable handle.

simpatico with my knife: built for comfort, not for speed.

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recommendations on cooking a bird on the weber?

i usually smoke mine on the weber smokey mountain bullet, but i'm cooking off-site this year and only have access to a kettle bbq.

tips like timing and amount of coals would be very helpful. i've already purchased coal rails, so i've got that covered.


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here you go: the pizza pics are from years and years ago...and actually from during construction. they've gotten a little better over the years...

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great looking oven! i have a similar one. how did you finish the exterior?

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The mushroom guys at Hollywood and Santa Monica farmers markets usually have them, but sell out early.

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i believe "sour salt" found in the kosher sections of most stores is also citric acid.

thanks for doing this.

breakthrough pizza crust for home ovens

@dmcavanagh: actually, this recipe is perfect for a home oven temperatures as it is adapted from a recipe intended for temps similar to that of home ovens - that is one of the reasons i chose it and chose to work with it.

and it may take a little skill on the peel, but nothing that someone can't learn in a few attempts. it will also work on parchment, so i'm not quite sure why that is such a sticking point for you.

if you look at the MPM post, at least 3 or 4 of the pies are 70% hydration. a stone, tiles or cast iron will cook this one up nicely. this type of dough isn't nearly as far out of the mainstream as you think, and in my opinion not as hard to deal with as you represent. let the folks try it.

breakthrough pizza crust for home ovens

@dmcavanagh: a high hydration dough isn't so hard to deal with that only 1% of cooks know how to use it - it takes a little getting used to, but only assuming incompetency among the people here isn't going to help anybody get better at making great pizza.

and besides, if i was shooting to clone a pizza dough instead of make something different, sure i'd try 60%. but i'm not, i'm experimenting and trying to make something new, something with a crisp,airy cornichone and a crispy and chewy crust. that isn't new york. it sure as hell isn't neapolitan. but it is something i like and want to perfect.

give people some credit and let them challenge themselves.

breakthrough pizza crust for home ovens

i upped the salt percentage and lowered the amount of folds from the straight baguette recipe to compensate for the longer fermentation and also for the flavor profile - i like a little more salt as well.

i've been gradually raising the salt percentage - maybe i should post my dough calculator on here - but haven't gotten much higher than 2.5. sounds like you are getting good results at 3%, maybe i'll push it up on the next round.

breakthrough pizza crust for home ovens

@pizzablogger: yeah, the amounts might have been off, i think i did 8oz balls of dough - thanks for correcting that.

as to the stretch technique, i think dmsnyder indicated doing it in the bowl (which i second) is because it is such a high hydration dough that its easy to just life and fold in the bowl without making a mess on the counter. lower hydration doughs work for me better on my counter as they aren't as sticky as this one.

@simon: i don't use any olive oil in the bowl, just a dough scraper to get it into a ball after each rest period. i do, however, coat my fermentation container with a thin film of olive oil.

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when i cook inside in my oven, i use the batali enameled cast iron pan, on top of quarry tiles on the bottom of the oven. i also put 3-4 firebricks on the rack above the pizza to help with heat retention. i preheat the oven to about 550 on convection for about 1.5 hours and get great results with a char on the crust - far better than when i was just using quarry tiles. i'll post pictures of my latest results soon.

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if you don't mind me asking, what was your total cost for this project? the fb oven is about 2400 bucks, right?

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my guess is they put the meat in the mixer. that would cause myosin to break down the proteins and give it that "sausage" emulsion look.

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i'm embarrassed to say it, but mozzarella cheese. it is supposed to be one of the easiest, but i just can't nail it, and i've tried everything from raw milk to animal and vegetable rennets. it makes me angry just thinking about it.

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the kale is genius. i've stolen that idea, and it's great in everything from pizza to frittatas.

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i've had some good pizza here, but since all the shakeups in the david myers empire (he's the chef-owner) and the departure of the pizzaiolo and exec chef it has been really inconsistent. on good days its one of the best in california.

not that it should matter, but the room is horrible. it looks like half of an undecorated pf chang's/


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