Thin crust pizza
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- bowhnter
- Chuck Wagon
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Thin crust pizza
It’s been kinda slow. Here is a homemade dough that I finally got good enough to make a decent cracker thin crust pizza.
It’s also the first time I’ve ever used raw sausage. I cooked this in the home oven at 500 on a preheated stone.
At least I have a baseline for improvements.
Sometimes I just really like a thin crust.
It’s also the first time I’ve ever used raw sausage. I cooked this in the home oven at 500 on a preheated stone.
At least I have a baseline for improvements.
Sometimes I just really like a thin crust.
Mike
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- GRailsback
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Re: Thin crust pizza
So did the raw sausage make it greasy? I short cook sausage when I make one. But I still use the chef boy arde pizza mix for the dough.
- bowhnter
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Re: Thin crust pizza
No, it sure didn’t.
The sausage I used was Johnsonville Italian sausage links. I used 2.
And we use chef boy arde on occasion, but not often.
We usually buy our local pizzeria dough balls, or pre made from Winco.
I do want to learn to make consistent dough myself though.
The sausage I used was Johnsonville Italian sausage links. I used 2.
And we use chef boy arde on occasion, but not often.
We usually buy our local pizzeria dough balls, or pre made from Winco.
I do want to learn to make consistent dough myself though.
Mike
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
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- GRailsback
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Re: Thin crust pizza
Did you have to take the Johnsonville out of the casing?
- bowhnter
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Re: Thin crust pizza
Yes, I do take it out and just break it up into sizes I know will get cooked.
Mike
Primo Oval XL
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Weber 26”, 22”, and Jumbo Joe
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- OldUsedParts
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Re: Thin crust pizza
If it tasted anything like it LOOKED then there's no doubt that it was AWESOME
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- Sailor Kenshin
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- bowhnter
- Chuck Wagon
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Re: Thin crust pizza
Sailor Kenshin wrote:Do you deliver?
Well, I won’t be out that way til next year, or maybe the year after!
Mike
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- Norway Joe
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Re: Thin crust pizza
I'm in for a delivery too. Looks tasty.
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- spacetrucker
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Re: Thin crust pizza
great looking pizza, on my sausage, I pre cook and place in small bags in the deep freeze, I also make my dough from scratch and keep the dough balls in the deep freezer. This makes for thaw and cook quick pizza, since a use a 72 hour double fermentation process for the dough to develop the flavor. Your crust is nice and thin which makes it a great pizza. Pizza is great in the kitchen oven, I wish kitchen ovens were affordable that would get up to 700 degrees...
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Vernon
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- bowhnter
- Chuck Wagon
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Re: Thin crust pizza
spacetrucker wrote:great looking pizza, on my sausage, I pre cook and place in small bags in the deep freeze, I also make my dough from scratch and keep the dough balls in the deep freezer. This makes for thaw and cook quick pizza, since a use a 72 hour double fermentation process for the dough to develop the flavor. Your crust is nice and thin which makes it a great pizza. Pizza is great in the kitchen oven, I wish kitchen ovens were affordable that would get up to 700 degrees...
Do you use different dough recipes for the different crusts you want?
I freeze the ones I buy, but want to experiment freezing my own too. Both thin and neopolitan
Mike
Primo Oval XL
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Weber 26”, 22”, and Jumbo Joe
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- spacetrucker
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Re: Thin crust pizza
bowhnter wrote:Do you use different dough recipes for the different crusts you want?
I freeze the ones I buy, but want to experiment freezing my own too. Both thin and neopolitan
I use the same recipe for all the crusts, I just spread some of them thinner than others.
I have been using a 50-50 mix of King Authur bread flour and barton springs mill hard red winter wheat, this makes a very strong dough the average protein is about 15 plus percent. I have been bringing the water level down and currently am running a 55% hydration. Below is my recipe if you are interested in it. I use bakers % and two scales for measurement one for the light elements and one for the more heavy element. I have toyed with Neapolitan using 100% OO flour, but really prefer the 50-50 mix and the flavor the double fermentation provides. The dough is strong enough to be stretched to the cracker thin crust.
4 dough ball 55% 50-50 KABF-Barton springs mill (Buttler gold flour)
Grams
Flour(100%)---------------------1,071.73
Water(55%)----------------------589.45
Instant Dry Yeast (0.28%)-------3.0
Morton's Kosher Salt (1.75%)----18.76
Sugar (4.2%)--------------------45.01
Vegetable (Soybean) Oil (7.3%)--78.24
Total (168.53%, TF=0.12)--------1,806.19 (TF=thickness factor)
Single Ball (4 balls total)-----451.55
This is a 6 hour bulk ferment then a 2 day cold rise, followed by 6 hour ferment(at room temperature) then an additional cold rise of 2 days. Dough ball can be frozen.
bring a dough ball out and let come to room temp, about 4-5 hours.
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- bowhnter
- Chuck Wagon
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Re: Thin crust pizza
Thanks ST
Mike
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
Primo Oval XL
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Weber 26”, 22”, and Jumbo Joe
Weber Genesis
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Blackstone 22 and 36
- tex_toby
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Re: Thin crust pizza
bowhnter wrote:No, it sure didn’t.
The sausage I used was Johnsonville Italian sausage links. I used 2.
And we use chef boy arde on occasion, but not often.
We usually buy our local pizzeria dough balls, or pre made from Winco.
I do want to learn to make consistent dough myself though.
Where are you picking up the local dough balls? I always use the Trader Joes dough balls.
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Custom Mobile Stick Burner
Summerset TRL 32" Built-In Grill
Weber Q2200
48" Custom Firepit
Bertello Pizza Oven
I can't always please everybody. I'm not bacon.
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