Jump to content






Photo
- - - - -

New Pizza Joint Coming


  • Please log in to reply
30 replies to this topic

#16 caligirlz

caligirlz

    Living Legend

  • Moderator
  • 3,163 posts
  • Gender:Female
  • Location:Folsom

Posted 02 April 2014 - 09:30 PM

The next MyFolsom get together should be at Cheesesteaks' backyard. Bring your toppings and the best pizza is what you make of it :) Wow, that pizza oven  E'  Fantastico.  Delizioso.


GREAT idea! I'll bring my own gluten free crust too. :) :)

#17 4thgenFolsomite

4thgenFolsomite

    Hopeless Addict

  • Premium Member
  • PipPipPipPipPipPipPipPipPipPip
  • 5,979 posts

Posted 03 April 2014 - 04:13 AM

I would love that because I am building a pizza oven this spring and would love some insight!
Knowing the past helps deciphering the future.

#18 (Cheesesteak)

(Cheesesteak)
  • Visitors

Posted 03 April 2014 - 10:47 AM

My pizza recipe is very simple and traditional neapolitan.  Here's the recipe I generally use (credit to Forno Bravo):
 

By Volume
4 cups Caputo Tipo 00 flour (I get Antimo from Amazon)
1 ½ cups, plus 2 TBL water
2 tsp salt
1/2 tsp dry active yeast

 

By Weight
500gr Caputo Tipo 00 flour
325gr water (65% hydration)
10gr salt
3gr active dry yeast

We highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough ball size you want. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza and bread dough is different. Being exact counts, and nothing works better than a digital scale.

Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.

Cover the dough and let it rise for 1 1/2 - 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into three 275gr equal pieces.

 

To make your pizza balls, shape each piece of dough into a ball. Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.

Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.

If you won't need your dough for more than an hour, refrigerate it until you are ready to start.

 
Some people put olive oil into dough mix.  You don't need to do that with a wood-fired oven.  The reason olive oil is in some dough recipes is that conventional ovens (and some palor ovens) don't get hot enough to brown the flour.  If you add olive oil - you can brown a pizza crust at a much lower temp.  It you made dough with no oil and cooked in a conventional oven - the dough would pretty much remain an off-white color.
 
Also - with the flour - I use Caputo Tipo 00 when I want to go "all out" with my pizza.  00 flour (you can use cake flour too) is high in gluten.  Gluten is what makes pizza dough stretch.  If I use all-purpose flour - when I stretch the dough it will sometimes tear.  using a high gluten flour - I can stretch it until you see through it - it's hard to tear.
 
Never ever ever ever use a rolling pin on pizza dough.  The best pizzas (IMO) are very thin crusted - and have nice air pockets (mildly chewy).  If you use a rolling pin - you'll squeeze the air out of the dough (you'll hear the little yeast pockets pleading with you as you do it) - and it'll end up more like flat bread than good neapolitan pizza crust.
 
People are amazed at how much good dough rises in my oven.  They think they've stretched it thin - and end up getting pizza dough as thick as sliced bread.  When I make pizzas - the dough is thin.  Really thin.  And - you don't do anything to create the "edge" on a pizza.  The edge rises because there's no sauce on it.  Amazing but true.
 
4thgenFolsomite - if you're looking to build - let me know.  I'd be happy to pass along whatever useful infomration I have.

#19 4thgenFolsomite

4thgenFolsomite

    Hopeless Addict

  • Premium Member
  • PipPipPipPipPipPipPipPipPipPip
  • 5,979 posts

Posted 03 April 2014 - 10:57 AM

Awesome!  Which version did you build?  I'm looking at a Casa2g80.  What did you get?  I would love insight!  I'm trying to get the placement selected right now, so I can build the stand.  Also need input on a housing and I could go on and on!!


Knowing the past helps deciphering the future.

#20 ambrno33

ambrno33

    All Star

  • Premium Member
  • PipPipPipPipPip
  • 424 posts
  • Location:Empire Ranch

Posted 04 April 2014 - 12:06 PM

Wow! that's awesome!! and I appreciate all the insight on the dough with the different flour. We make a couple pizzas a week with our own dough, but I've only ever used ap flour and our gas oven. I'm going to branch out and mix it up!



#21 supermom

supermom

    Supermom

  • Premium Member
  • PipPipPipPipPipPipPipPipPipPip
  • 10,225 posts
  • Gender:Female

Posted 05 April 2014 - 12:46 PM

wow. Did you have to get any permits to build that?



#22 cybertrano

cybertrano

    Hopeless Addict

  • Premium Member
  • PipPipPipPipPipPipPipPipPipPip
  • 6,495 posts
  • Gender:Male

Posted 11 June 2014 - 10:10 PM

tooo many pizza restaurants all over california.  We need Vietnamese restaurants in Folsom :))) :BREAKDANCE:



#23 Steve Heard

Steve Heard

    Owner

  • Admin
  • 13,752 posts
  • Gender:Male

Posted 12 June 2014 - 10:34 AM

Cybertrano! Welcome back! It's been a loooong time!

 

Chistopher must be 6 or 7 years old now, yes?

 

I go to Pho ABC for my vietnamese fix, or Pho Bac Hoa Viet on Bradshaw.


Steve Heard

Folsom Real Estate Specialist

EXP Realty

BRE#01368503

Owner - MyFolsom.com

916 718 9577 


#24 cybertrano

cybertrano

    Hopeless Addict

  • Premium Member
  • PipPipPipPipPipPipPipPipPipPip
  • 6,495 posts
  • Gender:Male

Posted 12 June 2014 - 11:18 PM

Very looooooooooooong hahahaha Steve.....  8 years away from the Forum .     

 

 

Cybertrano! Welcome back! It's been a loooong time!

 

Chistopher must be 6 or 7 years old now, yes?

 

I go to Pho ABC for my vietnamese fix, or Pho Bac Hoa Viet on Bradshaw.



#25 cybertrano

cybertrano

    Hopeless Addict

  • Premium Member
  • PipPipPipPipPipPipPipPipPipPip
  • 6,495 posts
  • Gender:Male

Posted 12 June 2014 - 11:22 PM

Christopher is turning 9 year old soon.  Priscilla is 8 year old.   :))))))))))))))

Cybertrano! Welcome back! It's been a loooong time!

 

Chistopher must be 6 or 7 years old now, yes?

 

I go to Pho ABC for my vietnamese fix, or Pho Bac Hoa Viet on Bradshaw.



#26 Darth Lefty

Darth Lefty

    Disco Infiltrator

  • No Politics!
  • PipPipPipPipPipPipPipPipPipPip
  • 5,578 posts
  • Gender:Male
  • Location:The OV
  • Interests:Volunteer with a service club like Active 20-30, and you CAN make a difference!

Posted 13 June 2014 - 08:21 AM

 

Some people put olive oil into dough mix.  You don't need to do that with a wood-fired oven.  The reason olive oil is in some dough recipes is that conventional ovens (and some palor ovens) don't get hot enough to brown the flour.  If you add olive oil - you can brown a pizza crust at a much lower temp.  It you made dough with no oil and cooked in a conventional oven - the dough would pretty much remain an off-white color.

I'd argue with this. The reason I put olive oil in pizza crust is because it's tasty. Remember if you do add any oil to reduce the water the same amount, otherwise the dough can come out too loose to handle.

We cook pizza on a stone in the middle of a gas grill, with the two middle burners on low and the two outers on high, which pegs the temp gauge on the lid and will cook a thin crust pizza in about four minutes. I'm going to try adding wood chips some time soon.
"I enjoy a bit of cooking, and this has always worried me. But it's OK. I only like it because it allows me to play with knives." - James May

Genesis 49:16-17
http://www.active2030folsom.org

#27 supermom

supermom

    Supermom

  • Premium Member
  • PipPipPipPipPipPipPipPipPipPip
  • 10,225 posts
  • Gender:Female

Posted 16 June 2014 - 08:15 PM

tooo many pizza restaurants all over california.  We need Vietnamese restaurants in Folsom :))) :BREAKDANCE:

yum, vietnamese is good!



#28 cw68

cw68

    Hopeless Addict

  • Premium Member
  • PipPipPipPipPipPipPipPipPipPip
  • 10,370 posts
  • Gender:Not Telling

Posted 16 June 2014 - 10:20 PM

Chicago's Pizza and Wings opened up last Friday by Sushi Unlimited. While not Chicago pizza-like in the least bit, which irks me, their speciality pizzas are amazing! One of the owners is Indian and he makes awesome fusion pizzas. I had the tandoori and the curry chicken pizzas and OMG tasty. XL was $19 and change and included chicken, mushrooms, black olives, garlic, ginger, tomatoes, cilantro, red onion, jalapenos and green chilies with this super tasty yellow curry sauce (choice of all/any of these toppings at the same price).

I'm intrigues by all these Indian pizzas. The tikka masala didnt knock my socks off like the curry and tandoori, but was Good. Someone else ordered it, so maybe it didn't have all the toppings. They have a paneer cheese pizza that I want to try next.

Anyway, they just opened and along with the usual pizza offerings, they've got some unique pies. I'm a fan.

#29 Dave Burrell

Dave Burrell

    Folsom Citizen

  • Moderator
  • 17,588 posts
  • Gender:Male
  • Location:Folsom
  • Interests:Beer, Photography, Travel, Art

Posted 17 June 2014 - 07:27 AM

Chicago's Pizza and Wings opened up last Friday by Sushi Unlimited. While not Chicago pizza-like in the least bit, which irks me, their speciality pizzas are amazing! One of the owners is Indian and he makes awesome fusion pizzas. I had the tandoori and the curry chicken pizzas and OMG tasty. XL was $19 and change and included chicken, mushrooms, black olives, garlic, ginger, tomatoes, cilantro, red onion, jalapenos and green chilies with this super tasty yellow curry sauce (choice of all/any of these toppings at the same price).

I'm intrigues by all these Indian pizzas. The tikka masala didnt knock my socks off like the curry and tandoori, but was Good. Someone else ordered it, so maybe it didn't have all the toppings. They have a paneer cheese pizza that I want to try next.

Anyway, they just opened and along with the usual pizza offerings, they've got some unique pies. I'm a fan.

 

Very interesting. I like pizza and I like Indian cuisine - this melding intrigues me, must try some soon!

It's odd they call it Chicago Pizza when it sounds like their specialty is Indian fusion pizza's.

 

Thanks for posting this info!


Travel, food and drink blog by Davehttp://davestravels.tv

 


#30 Steve Heard

Steve Heard

    Owner

  • Admin
  • 13,752 posts
  • Gender:Male

Posted 18 June 2014 - 04:25 PM

Christopher is turning 9 year old soon.  Priscilla is 8 year old.   :))))))))))))))

I just noticed your reply. 8 and 9 years old! That's crazy! 

 

To put things in perspective, when my daughter Jenny joined the forum, I think her name was chaos4kids or something like that, she was 14 years old. She'll be 26 in October!


Steve Heard

Folsom Real Estate Specialist

EXP Realty

BRE#01368503

Owner - MyFolsom.com

916 718 9577 





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users