Yes hello, I will be feeding my kids their first deep dish pizza tonight. Goat type and I will not hear otherwise.
I use this recipe for dough: 1 package dry active yeast (2-1/4 tsp) 1 teaspoon honey 1 cup warm water (105 degrees F) 3 cup all-purpose flour 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil, plus more for brushing Add yeast, honey, ¼ cup warm water. Stir and let sit for 10 minutes. Add salt, oil, ¾ cup water, 1 cup flour. Stir. Add 1 cup flour, stir, then add ½ cup or so of flour. Stir until tough, then knead with additional flour until smooth, slightly sticky dough (about 5 minutes). Put oil in bowl, put dough in with warm damp towel. Sit ½ hour - 40 minutes. Put on cutting board and pat down. Cut into smaller balls if needed or leave whole. Fold under. Put on tray and cover with towel in warm place for 20-30 minutes. Dough is then ready to use. Total prep time ~1:30 hours
this is one of my favorite threads and now that football season is back I expect a lot more action in here
That will probably be my frequency. Doing this setup with some ceramic spacers. Looked at the dojoe but not sure it makes sense for me. If I ever need more than the raised stone I think I would get a stand alone oven.
That's always been my feeling as well. I've been able to churn out pretty good NY-style pies and bar-style pies with the set up. Just takes some trial and error.
I have another couple coming over tonight and need some good pizza ideas. I was thinking about using this cubed waygu I’ve had in my freezer for one pizza. Any ideas? a.tramp doing one pie with red sauce, Gorgonzola, balsamic red onions and bacon
Kenji pan pizza was probably the best I've ever made. I was not prepared for how small of a pizza 1 ball made, though
I did not have 3+ hour old leftover delivery straight from New Haven on my bingo card but i’m not mad
Not sure if you have tried it yet, but Kenjis NY pizza dough is undefeated. https://www.seriouseats.com/basic-new-york-style-pizza-dough
Everyone can hate and no one needs to support my drunk ass. But I'm a little caesars fan. Maybe not the hot n ready, they put the crazy bread flavor on the crust for me. Also love the Detroit style. LC leggo.
I love Little Caesar’s. I would get one every Saturday after my long run when I was marathon training. My wife hates it but I love it.
Nothing says “we have faith in our original product” like offering 6 different sauces to help the flavor profile
Its like when a steakhouse has a bottle of A1 sitting on the table when you sit down. You know that place prides itself on its quality meat.
this was simple Greased cast iron Tube of biscuit crust Eggs, bacon , sausage and gravy and cheese toppings
Please respect mine and my family's privacy as we grieve and learn to move on. The best pie in America is gone and unless that oven survived it'll never be the same. Fire heavily damages legendary NJ pizza shop. ‘I don’t know what I’m going to do,’ owner says TRENDSMildred Trend about 2 hours ago REPORT Fire heavily damages legendary NJ pizza shop. ‘I don’t know what I’m going to do,’ owner says Santillo’s Brick Oven Pizza, a revered over 100-year-old pizzeria in Elizabeth, was heavily damaged in a fire Saturday morning that apparently started in the ceiling above the restaurant’s signature brick oven, according to the owner. The blaze was first reported by two residents at around 9:39 am, said Ruby Contreras, a spokesperson for the city. First responders were able to get the fire under control but the blaze caused extensive damage to the building, according to officials. The owner, Al Santillo, said he was in the front of the building in the pizzeria’s kitchen when he first smelled smoke Saturday morning and spotted the fire in the ceiling above the pizza oven. “You don’t believe how fast the fire could spread,” Santillo said. “The place went up like a box of matches.” Santillo said he got out of the building and called the Elizabeth Fire Department, which he said arrived quickly. “The fear always was the dry wood above the oven somehow was going to get to the point where it was smoldering and catching on fire,” Santillo said. “That’s what I was always told happens to these old places.” City officials said Saturday afternoon that the cause is still under investigation. Santillo’s Brick Oven Pizza, regarded as one of the best pizza places in New Jersey, opened at its current location on Broad Street in 1957. But the legacy of the family business goes back to 1918, when Lou Santillo, Al’s grandfather, opened the first Santillo’s location about a mile away in Peterstown. Al Santillo took over the business in the 1980s and has been the master behind the shop’s brick oven ever since. The decades-old oven took three years to construct, Santillo said in August. Its bricks were custom cut to craft its low-arched ceiling. Santillo’s is known for specialty pies named for the year in which they were popular, offering different crusts, different cheeses and sauce levels. Santillo’s classic Sicilian pie was No. 2 on NJ.com’s list of the 101 best pizzas in New Jersey. Santillo said he doesn’t know the extent of the damage yet because he has not been allowed back into the building. He said he believed there was heavy damage. ”It’s pretty extensive. I mean, it’s really bad,” Santillo said. “I don’t know what I’m going to do.” Many, including Sen. Michael Testa, R-Cumberland, has offered support for the pizzeria on social media and are hoping for it to be reopened quickly. “For those who haven’t heard, my friend Al Santillo’s Brick Oven Pizza experienced a fire this morning,” Testa posted on Facebook. “I spoke to Al a little while ago, I’m thankful he is safe and ok. Team Testa will be with David Portnoy and Barstool Sports every step of the way to make sure this iconic NJ institution is fully restored.”
First attempt at making my own dough. Went with a 50/50 flour mix of US double zero and All Trumps. About 60% hydration. Proofing at room temp for 2 hours now then refrigerant for at least 24 hours. Still trying to figure out sauce. Picked up some DOP certified SMs. Anybody got a good sauce recipe?
I use this. It's nothing fancy and closer to Pizza Hut taste. Pizza Sauce 1 (6oz) can of tomato paste. 1/2 cup of bottled or filtered water 1/2 - 1 tsp oregano (depending on how much you like) 1/2 tsp dry basil 1/4 tsp garlic powder 1/2 tsp salt (only use if the paste doesn't have it already. Consider using 1/8 tsp or omitting if using Hunt's Paste) 1 tsp sugar 1/2 tsp MSG 1/2 tsp majoram 1/4 tsp lemon juice (omit if using Hunt's Paste as it contains citric acid already.)
Apparently lemon juice is the secret ingredient in John’s, so you’re probably on to something with that.