Pie

[Timmah!]

Would you look at that undercarriage!

 

[TBB]

When I see the word undercarriage I usually think of the fairer sex!!

[WeednFeed]

I would rate that higher than Dave Portnoy! Everybody knows the rules. He never eats pizza with meat on it! 
This is a great looking pizza 

[Timmah!]

10 minutes ago, WeednFeed said:

I would rate that higher than Dave Portnoy! Everybody knows the rules. He never eats pizza with meat on it! 
This is a great looking pizza 

Why thanks...and yeah, after watching countless of his reviews, he's wildly inconsistent with his scoring at times.

Overrates if he likes the proprietor, underrates if he's in a bad mood.

Even underrate if it's not his style...meh, it's entertainment & you get to see the pies for yourself.

I like that people call him out in the comments. 

Tasted great too!! Crisp bottom with chewy interior & wonderful flavor from the Italian yeast culture I maintain in the fridge.

It's actually a specific combination of yeast & bacteria strains that live symbiotically rather than compete for the same resources that makes it a great culture...and that's why you do a 72 hour ferment in the fridge to let the bacteria develop the flavors while the yeast is held closer to dormancy.

If you want next-level crust, this is the way. 

A lot of places & sites will bullshit you that it's the water, or the flour...took considerable research to filter to the truth & then find the strains. 

It makes for an amazing garlic bread or baguette too.

Edited February 15, 2024 by Timmah!

[Timmah!]

Oh, & the cupping on that freshly sliced pepperoni, spreading its magic over the pie...

[WeednFeed]

Portnoy’s videos are really just 1 guys attempt at jumping on the YouTube money train. Once you watch one of his videos you get spammed while browsing. 
I would never buy a cheese pizza, gotta have ingredients on top. I’ve never made pizza dough seems like too much work

[Timmah!]

4 hours ago, WeednFeed said:

Portnoy’s videos are really just 1 guys attempt at jumping on the YouTube money train. Once you watch one of his videos you get spammed while browsing. 
I would never buy a cheese pizza, gotta have ingredients on top. I’ve never made pizza dough seems like too much work

It's not much work at all.

I just mix the flour into the liquid in 3 increments, letting it sit for 15 minutes each time.

It's called autolysis, where you let the enzymes do the work for you.

Years ago, used to measure ingredients by volume, now everything by weight for accuracy. 

But after making literally thousands of pies, you learn to go by the feel of the dough, which accommodates for variations in humidity, flour grain & moisture level, etc.

It's not a lot of work, just time to let the dough alone & do its thing.

Many people actually needlessly overwork the dough, making it tough.

[WeednFeed]

@Timmah! I've been baking since I retired in 2019. Bread, biscuits, pies, cakes etc. I always cooked growing up, six kids plus the parents everyone had to chip in.

Bread and biscuits like you pointed out you go by texture. I agree recipes by weight always work out better. I watch a lot of John Kirkwood YouTube tutorials. He's a great cook/baker from the UK.

https://www.youtube.com/@JohnKirkwoodProFoodHomemade

 

[Timmah!]

4 hours ago, WeednFeed said:

@Timmah! I've been baking since I retired in 2019. Bread, biscuits, pies, cakes etc. I always cooked growing up, six kids plus the parents everyone had to chip in.

Bread and biscuits like you pointed out you go by texture. I agree recipes by weight always work out better. I watch a lot of John Kirkwood YouTube tutorials. He's a great cook/baker from the UK.

https://www.youtube.com/@JohnKirkwoodProFoodHomemade

 

Well shit: You've done tons of baking your whole life & even enjoy it now as a hobby, yet you suspect making pizza dough might be 'too much work'?

Do you use baker's percentage/percent hydration, where each ingredient is measured as a % in weight of the flour?

Same deal with pizza dough for a ballpark, then dial it in literally by feel, adding a little water or flour as needed to get the desired consistency. 

A wetter dough is always preferable to a drier dough.

I like it nice & tacky while still not tearing away with pieces sticking to your hand.

I still don't know where people get the idea they need to work the shit outta doughs & then are surprised & disappointed that the end product of all that unnecessary effort is tough.

The least amount of mixing required to blend the ingredients returns the best results for me.

I started out learning to make a well in the flour & add the liquid to that. 

Some time later I found that incrementally adding the flour to the liquid makes for a much easier & even distribution of the liquid throughout the dough.

I add 1/3 of the flour, mixing it in with the handle of a wooden spoon, let it rest 15 minutes, then repeat 2 more times.

When the mass is cohesive enough to handle, I then minimally work it by pushing the edge up & under into the center, forming a ball.

So it really is the minimum amount of handling to prevent the gluten from tightening up.

The resting distributes the liquid & also allows the native enzymes present to process the dough for you.  Autolysis.

Edited February 15, 2024 by Timmah!

[WeednFeed]

Tim, my bread recipe is an old one so it's in cups etc. AS you say I now make sure the dough is tacky. I just add more water or less depending on the texture. My John Kirkwood recipe's are weighed out. He uses the percentage.

 I use All Purpose Flour but add wheat gluten to turn it to bread flour. I got that idea from John K. 

Sometime I use 5 or 7 grains to my bread I just remove flour in the recipe. Doing this I adjust the moisture. I always use honey to replace the sugar.

[Timmah!]

37 minutes ago, WeednFeed said:

Tim, my bread recipe is an old one so it's in cups etc. AS you say I now make sure the dough is tacky. I just add more water or less depending on the texture. My John Kirkwood recipe's are weighed out. He uses the percentage.

 I use All Purpose Flour but add wheat gluten to turn it to bread flour. I got that idea from John K. 

Sometime I use 5 or 7 grains to my bread I just remove flour in the recipe. Doing this I adjust the moisture. I always use honey to replace the sugar.

Awesome, so pizza dough would be less work for you than some of your bread recipes. 

Should get some cultures from www.sourdo.com

Worth it.

Can easily maintain the cultures in the fridge.