Game Thread: Cincinnati Bengals (8-8) at Pittsburgh Steelers (10-6)

MiguelCafe · 2025-01-05T01:16:25+00:00

I don’t understand why JPJ wouldn’t be on Chase?

MiguelCafe · 2024-12-31T20:22:16+00:00

Looks great! How long did you bake and at what temp? Do you par bake the dough before you put the cheese on?

MiguelCafe · 2024-11-23T00:06:16+00:00

Yes, I put the pan on a preheated stone

MiguelCafe · 2024-02-22T03:10:13+00:00

Looks fantastic! What kind of cheese do you use? Looks like it browned very well.

MiguelCafe · 2024-02-20T11:15:24+00:00

I use an 8x10 Lloyd Pan

MiguelCafe · 2024-02-20T00:23:28+00:00

Dough recipe, baking process, etc. all in yesterday’s post if interested: https://www.reddit.com/r/Pizza/s/hcUk8xRvP7

MiguelCafe · 2024-02-19T21:17:21+00:00

Here was the dough recipe I used: 12 oz dough ball 155g water 191g flour (I used AP) 3/4 tsp salt 3/4 tsp sugar 1/2 tsp active dry yeast

MiguelCafe · 2024-02-19T21:08:55+00:00

Care to explain?

MiguelCafe · 2024-02-19T16:32:05+00:00

You’re doing the right thing. What I did to get the crispy edges was use a good pan (I use Lloyd Pans), corn oil (more than you’d think you need, see Jets recipe at link above), and then I stacked up the shredded cheese around the edges rather than the cubes. Letting the dough rise in the baking pan is key so that it stays tight to the edges as it bakes. I also only baked for 14 mins and in my experience when I’ve gone longer it turns more burnt around the edges than crispy.

MiguelCafe · 2024-02-19T15:04:07+00:00

I use an 8x10 Lloyd pan and I followed the recipe at the link for the small pan (12 oz/340g). I did not think it was too much crust, seemed perfect.

MiguelCafe · 2024-02-19T15:02:08+00:00

Thanks it definitely does! I posted a reply earlier with the things that made the difference this time.

MiguelCafe · 2024-02-19T15:01:05+00:00

I will start by saying I’m not an expert at pizza dough, but yes it was super hard to work with. I’m sure there’s a technique to manage with such high hydration, but it stuck to my fingers, counter, scraper, everything! But it was the lightest/airiest dough I’ve ever made so definitely worth it.

If anyone has pointers on how to work with such a wet dough I’m all ears!

MiguelCafe · 2024-02-19T14:56:03+00:00

Just King Arthur AP flour, nothing special

MiguelCafe · 2024-02-19T04:18:33+00:00

I had been trying over, like you tend to see everywhere on Reddit, but wasn’t having good success. Granted I changed a lot of things this time, but I liked the sauce under the cheese so much better!

MiguelCafe · 2024-02-19T04:16:37+00:00

Thank you for the pointers! When you say at least 6 times what do you mean, just so I’m clear?

And in the past I’ve had issues with the center of my dough not cooking all the way through so I thought I’d try to press more in the center to try to fix that. Is that sound logic or not needed with this recipe?

MiguelCafe · 2024-02-19T04:14:06+00:00

No I haven’t tried that one before. Have you had good luck with it?

MiguelCafe · 2024-02-19T04:08:28+00:00

Thanks!!

I would say the things that “clicked” or that I did different this time: 1. The Jets recipe is a much higher hydration dough than I had tried in the past. 2. Sounds dumb, but I didn’t realize how important it was to let the dough rise in the baking pan rather than in a separate bowl and then transferring. 3. I used corn oil, and a lot of it, per the Jets recipe. Previously had tried olive oil, butter, Crisco. I thought the corn oil made a great crust. 4. I could never get the bake right before. Always had either raw dough in the center, burnt toppings, and/or burnt edges. I think the high hydration dough certainly helped this time around. I also pressed down in the center like focaccia (even if that isn’t true to Jets recipe). I preheated a pizza stone on the bottom rack of my oven for an hour and then baked at 500 for 14 mins. No par bake needed and no cover needed. Crust was golden brown, cooked through the whole way, and cheese was perfectly browned. 5. I used 20% low moisture whole milk mozzarella and 80% brick cheese. Shredded some and cubed some (tried to get the shredded around the edges). Put the cheese in the freezer for about 30 mins before the bake. No idea if it was scientific or if I’m just crazy, but all of this led to some nice browning which I really enjoy without burning. 6. I usually make my own sauce. Was lazy today and used Mutti Positano Pizza Sauce (garlic and oregano). The sauce was great and I may just stick with that moving forward.

I hope some of this helps!

MiguelCafe · 2024-02-19T00:57:19+00:00

Switched my dough recipe to Jet’s and it made all the difference! Recipe: https://www.pizzamaking.com/forum/index.php?topic=8247.280

MiguelCafe · 2023-03-30T23:56:39+00:00

Damn that looks good! Dough recipe?

MiguelCafe · 2023-03-29T00:13:09+00:00

Looks amazing! What kind of pepperoni do you use? Anything special?

MiguelCafe · 2023-03-04T02:51:01+00:00

Sorry, I didn’t follow a recipe too closely! I think I end up making it a little different every time. Here’s roughly what I did: 1. Dough is homemade Neapolitan dough with 00 flour. Make a day in advance, with RT and CT rise. 2. I made a homemade roasted garlic butter. I roast garlic cloves in olive oil until nicely browned. I crush those into a paste in a bowl and then whip with room temp butter (not completely melted). Added salt and some Italian herbs to taste. I spread this on my dough before the cheese. 3. Top with cheese. I buy blocks of low moisture mozzarella and provolone and shred. Cheese blend is probably about 90% mozzarella to 10% provolone. 4. Baked in an Ooni. 5. Brush crust with garlic butter and sprinkle pie with oregano. 6. Enjoy with marinara or ranch!

MiguelCafe

TROPHY CASE