I was prepping pizza dough by putting a warm water, instant yeast, sugar and a little flour in a bowl and letting it sit for 20 minutes, then adding salt + flour and mixing
....well i let the warm water and yeast sit for about an hour if not longer before adding the salt and flour. how will this affect the pizza dough?
is there a name for this stage? "activating the yeast" or some shit.
should i have added oil to the mix as well?
when does kneeding come into play?
also is $12 a good price for a 16in pizza paddle?
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Idk if a whole hour is way too much or just a bit too much but I homebrew and only make dough on occasion. I go for five-15 tops
pizza dough I made had the yeast get added to the warm water, oil, sugar or honey and you leave it in there for 5-10 minutes. Then you add it into the flour with the salt and kneed then do a quick proof for 20 minutes then kneed more and either proof overnight or use it then. Anyway the more time you give the year to work the more the dough will rise. Some pizzas (new york cardboard style) don't want that. Also make sure your water isn't hard or that's going to frick everything.
does this look good/bad? there are pockets of dry flour in there, i mixed it with a normal sized fork, is that not good enough?
>there are pockets of dry flour in there
>is that not good enough?
what's the goal here buddy?
>what's the goal here buddy?
make pizza dough
you have to knead it dude
its ben sitting for an hour and a half, can i knead it right now?
yes, I would knead for 5-10 minutes.
how do i know when sausage is done?
i often make cheese steak style sandwhich of peppers, onions, mushroom and ground sausage.
>med heat? on cast iron
>sautee veggies for about 10 minutes
>add a slab of ground sausage from a pork, brown both side
>break susage down into little 1/2in chunks and cook for maybe less than 5 minutes
>turn off stove, add cheese on top, close lid another 3-5 minutes.
I noticed my sausage crumbles are dry.
I guess the meat continues to cook when im melting the cheese, i guess 10 minutes of cooking is too long and drys out the meat.
what are some indicators of color or texture to let me know i need to stop the flame on the stove and let the heat of the pan cook the meat?
>dry sausage
Poach them bro then finish with a pan fry
it's kinda a autolyse
how are discount grocers like grocery outlet gonna keep stock when food shortages and inflation no longer make it profitable for other groceries to overstock and product and throw out so much shit?
will unbleached flour come out the same as bleached flour when making pizza doug?
>come out the same as bleached
bleached should be whiter
god, i wish an attractive woman would look at me like that once in my life.
i think ive had like maybe 2 ugly girls give me like 1/2 or 1/4 of that look before.
i bet if i beat the shit out of some dude, a girl might look at me like that
so here is my basic 1 hour'ish pizza dough
>3.5 cups flour
>1.5 cups water
>2 tsp dry yeast
> 2tbsp olive oil
>1tsp salt
>1tsp brown sugar
mix the warm water with sugar, yeast until bloom
mix in 2 of the cups of flour and let sit for 30 min
add rest of shit and knead for 10 min, let rest 1 hour, split in two and make two big as pizzas on a stone at 450f
>add rest of shit and knead for 10 min
what is the rest of the shit? salt and oil?
flour
>flour
but you added 2 cups of flour in the previous step. how much flour do you add in this step?
1.5 cups
He mixed 2 cups in with the wet.
1.5
the other 1.5 cups of flour, salt, oil
so basically the salt inhibits yeast growth and oil prevents gluten formation so keep them out of the mix as long as possible but trying to mix them in at the end can be unnecessarily hard
this is a hand knead recipe but you must be a beast at kneading or 10min will be way under kneaded
Here's my 1 hour pizza
turns out an hour is too long to cook a pizza bros
entirely depend on your taste
>12 dollarydoos for a piece of wood
No fricking way you let (them billionaires) gimp you out of your money like this
i just tred to knead the dough but i didnt know what to do, i just kinda poked and manipulated the bread a bit and pushed down on it. i felt it deflat and it was just a sticky mess that would tear apart from itself sticking to my hands everytime i moved my hands. kinda nothing at all whatsoever like this guy.
Is there any way to get actual thin crust dough to cook at home so that it ends up a bit like a large NY style pizza. I always end up getting a layer for dough sort of like that. Using home oven not some 600 dollar pizza oven or a grill
you just need to stretch the dough thinner, if you can't you need to knead more or find a better recipe
i can make 3 pizzas out of 300g of flour
Gotta prebake the dough though? I can get it thin but it just falls apart once it cooks.
i don't
450f oven
pizza stone
fine corn meal on a glass cutting board used as peel
sure a hotter oven would be better but this way the dough and cheese cook evenly
the one and only time a rolling pin is acceptable is for thin and crispy pizza crust
^^^3 bulbs of roasted garlic on that pizza ... pepperoni and red onion
these ones are linguica, bell pepper, banana pepper, red onion
and
pepperoni, jalapeno, serrano, red onion
>3 bulbs of roasted garlic
this guy gets it! no clove bullshit here we're going full bulb
sorry for shit lighting 🙁
If it's instant yeast you dont need to activate it. If its active dry you're supposed to but it only takes a minute not 20. Workflow should be water + flour only then 10 minutes rest or so; then add the instant yeast, mix it, 10minute rest; then salt and mix; then oil last. Then light kneading, balling and storing for 24 hrs in fridge. The less you work it the better it will turn out.
this anon know exactly what he's talking about, follow his directions
>mfw i dont wait and just mix everything all at once
is it possible to replicate detroit style pizza with these trays?
my dough never comes out consistent but the last few times it came out super duper fluffy, nothing like detroit style but exceptionally pleasant to eat
they seem like they might be too light, but maybe if you put some (extra) oil in the bottom to fry the crust. I wonder if you could put those trays directly onto a stone or something really hot, too.
also what temp is detroit style cooked at?