Pizza

Anyone got a good detroit dough recipe?

The serious eats one is good, if you want very thick and more airy I can screenshot the one from pan pizza?

Ended up with a variation of the serious eats one.
More hydration, less yeast, longer prove etc.

Worked really well, made the dough on Friday and had pizza Saturday and last night. Oil in the pan gives a great crispy base, and high hydration and bread flour make it nice and fluffy.

We have a crap oven and I can foresee this becoming our go to home pizza. So much easier letting it rise in the pan, topping it and then just bunging it in, rather than the faff with peels and flouring, loading and unloading.

Made saturday’s pizzas a bit too thick, so the dough was a bit under cooked. Last nights was thinner and worked much better.
Need to invest in a better tray too.

Last nights effort. Bit weird on top with only cheddar and Parmesan but still very edible.

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Does anyone own a koda 16? If so what kind of outdoor table set up are you using. The cheap IKEA option linked earlier is too small ...

i've been making mine in this ... it works great ...
https://www.amazon.co.uk/gp/product/B071JDY8DB/ref=as_li_ss_tl?ie=UTF8&psc=1&linkCode=sl1&tag=culinaryexp0a-21&linkId=f3125dda65a95d68f1778f4ee5165c53&language=en_GB

Perfect, ordered!

Had a try at the Pizza Pilgrims frying pan pizza. Not really got the hang of stretching the dough out so ended up with some holes that the topping dropped through and welded itself to the pan. Can see how it could end up being really good though so will give it another try at some point.

Needing some dough recommendations. Been using some bog standard 00 from the grocer down the road, but i'm not convinced.

Forkish sourdough outside -- first time using the Ooni this year ...

struggled to get the shaved fennel not to burn.

new fave pizza combo: wild boar sausage, chilli and shaved fennel.

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my go to yeasted (easy) is the roberta's pizza dough. I do the overnight version:

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we have been using this method over the last month or so. getting closer to getting the sweet spot for avoiding the over stretched dough in the middle. doing slight variations with hydration as part of that.

definitely not nailed it yet but every pizza made has still been thoroughly enjoyed.

Potato, sage, parmesan (vegan alt) and truffle oil here

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Hoping to be able to use my Ooni for the first time soon. Tonight's frying pan / grill pizzas would be a fitting way to graduate to the next level.

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More Detroit action. Deffo the new home pizza of choice.

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lloyds pan?

Chicago metallic - cheapo Amazon job posted above.

Had another try at frying pan pizza. I'm still terrible at doing the dough, they seem to end up oval for some reason, but fortunately my girlfriend is better at it.

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Page of bangers here! Need to buy more wood for my Ooni.

Currently my favourite pizza to make, we are in the midst of getting fit... so can't make it too often :'(

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They look banging.

I’m in the same predicament. Trying to lose weight, but also having pizza again tonight.

Fancy pizza now, I hate you all.

Non contact thermometer arrived which made a big difference with the ooni.

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Ive been thinking about getting one, do you clearly see the stone cooling when baking a pizza? Wanted one last year actually but then the prices soared as everyone was buying them for COVID symptom checking.

We had our first pizzas of the year today, not as good as the multi-day doughs but passable nonetheless. The chopstick is for eating them like they do in Naples, really adds to the experience.

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Yeah, pretty significant drop in temp actually.
I turned down the heat while cooking then after removal upped to to max to get it back up to temp for the next one.

Those look pretty damn good though :)

turned down the heat while cooking then after removal upped to to max to get it back up to temp for the next one.

This I have found to really improve results. Less burny up top and the slightly longer cook gives a crisper base.

Will deffo be trying this when the weather improves.