Pizza

Discussion in 'The Mainboard' started by teel, Jan 25, 2022.

  1. dblplay1212

    dblplay1212 Well-Known Member
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    The Arc XL?
     
  2. 49ers169

    49ers169 Administrator
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    We have the OG, got it when it first came out. Heard the new one is even better than the first.
     
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  3. teel

    teel Schiano Man
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  4. Lip

    Lip Well-Known Member
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  5. teel

    teel Schiano Man
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    bar in nj called grain & cane
     
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  6. Lip

    Lip Well-Known Member
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    my best friend lives in Westfield. I will try this pizza
     
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  7. teel

    teel Schiano Man
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    Not far away at all. Found it online and wasn't expecting it to be attached to a hotel but it's nice.
     
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  8. dblplay1212

    dblplay1212 Well-Known Member
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    Learning more and more the more I use this thing. Learned tonight that a bigger pizza works better in this oven, actually. We still use a small pizza dough but made them bigger so they are thinner. Before we were doing like 12", the middle was thin but the crust would puff up a lot. The issue with that is the crust puffing up fucks up the airflow. My wife messed up stretching one tonight and it was about 14", hanging off the peel. Barely fit in the oven but works great bc the crust didn't puff up and allowed even air flow. By stretching it, there wasn't a ton of air at the edge to make it puff. The crust didnt burn like it has in the past. Got a good char on the cheese/topping and the pizza was able to cook longer without burning so the crust got crispy.

    20250111_192337.jpg 20250111_194304.jpg
     
  9. Xander Crews

    Xander Crews Founding Member: Dangerous Nights Crew
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    Got a few too many mimosas at brunch and started making pizza in the afternoon for another couple friend of ours.

    Realized I only had enough sauce and cheese for one so decided on a taco salad inspired pizza. Black bean and olive oil base, cheddar and pepper jack cheese, sour cream, corn, and peppers with some tortilla strips and pico de gallo (not pictured). Came out delicious

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  10. Truman

    Truman Well-Known Member
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    Made some for the game tonight
    20250120_190410.jpg
     
  11. teel

    teel Schiano Man
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  12. ScFan27

    ScFan27 Well-Known Member
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  13. teel

    teel Schiano Man
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    King of pies :beerchug:

    upload_2025-1-22_21-58-51.jpeg
     
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  14. ScFan27

    ScFan27 Well-Known Member
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    Been way too long since I last went. His pizza is better than anything in NYC
     
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  15. Pharm

    Pharm I’m a vacuum
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    What’s your favorite pizza in the area?
     
  16. dblplay1212

    dblplay1212 Well-Known Member
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    Probably Bronx House. I know there's some great pizza in San Marco and Riverside but it's so damn far from me. In our area, it's really just Bronx House or V's. V's pizza is just ok but their Calabrian wings are elite.
     
  17. poor paul

    poor paul Well-Known Member
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    why would you want your cheese charred like that?
     
  18. dblplay1212

    dblplay1212 Well-Known Member
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    First one was too charred for me, was running it too hot, second one was about where I like it. Gets it good and melted.
     
  19. Pharm

    Pharm I’m a vacuum
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    I like Bronx house, Vs seems to have downhill but yes Calabrian wings are elite elite. We Balas off race track as well.
     
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  20. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    that pepperoni pizza looks exceptional

    what dough did you use
     
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  21. Truman

    Truman Well-Known Member
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    All four are the same dough. Pepperoni was made in a cast iron

    This is pretty much my go-to dough I use for everything except for Detroit style. I just use a pizza stone/oven
    FOR THIS RECIPE YOU'LL NEED: (Recipe below makes two 14" pizzas)

    POOLISH:
    75g water
    pinch yeast
    75g ap flour

    1. Combine water, yeast, and flour. 2. Stir to combine. 3. Put mixture in a container with a lid and let sit at room temp for 18-24 hours.

    DOUGH (with Poolish):
    270g warm water
    All of the poolish
    5g yeast
    15 g olive oil
    472 Bread flour
    12 salt
    15g sugar

    1. Into a container add warm water, all of the ripe poolish, oil, and 5g yeast and stir to combine. Set aside.
    2. Into the bowl of a food processor add flour, salt, and sugar. Slowly stream in wet ingredients. Spin until well combined + 15 seconds.
    3. Flip out onto cutting board and give it 30-40 rolls with the palm of your hand for about 60 seconds as shown in video.
    4. Tuck into a ball and put in oiled bowl then wrap with plastic and allow to ferment at room temp for 45 mins. 5. Flip out onto surface and divide into two 300g balls and shape into round balls with seam at the bottom. Be sure to close the seams well.
    6. Put the dough balls onto an oiled sheet tray, cover with plastic, and put in fridge to proof for about 24 hours. If you're making the dough WITHOUT poolish, use the recipe above, but omit the poolish and instead use 50g more flour & 50g more water to the amounts in the recipe above.
     
  22. ned's head

    ned's head Well-Known Member
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    Kenji has too many doughs. Tried to make the rectangular Sicilian and realized upon stretching that I actually made the different rectangular Detroit.

    Still looks good though

    PXL_20250208_234348787.jpg
     
    #1172 ned's head, Feb 8, 2025 at 6:33 PM
    Last edited: Feb 8, 2025 at 6:45 PM
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