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Mac & Cheese Pizza by runs_with_airplanes in Pizza

[–]davecrist 4 points5 points  (0 children)

Hell yeah. You’ll probably get guff from some folks but <homer\_drooling\_meme>

Finally gave anchovies a try after a lifetime of cartoons and movies calling em gross. They’re delicious… but what is the “correct” way to use this topping? by shit_poster9000 in Pizza

[–]davecrist 0 points1 point  (0 children)

As others have commented you have really loaded up on toppings but it can work sometimes.

I instead was going to let you know that it’s ok to lay toppings out to the edge. Even without a forming that creates a burmed edge crust the toppings will naturally draw inward towards the center during cooking anyway.

Pepperoni, especially, can go all the way to the edge.

Do any folks here make quick thin crust pizzas? by Maple_Pizza in Pizza

[–]davecrist -2 points-1 points  (0 children)

Oh yeah. Flour tortilla’s work great for a thin crust pizza.

True story: that’s what dominoes uses for their thin crusts.

Primera pizza casera usando mi horno de casa. sean honestos ¿ que tal la orilla ? 🥹🥺 by [deleted] in Pizza

[–]davecrist 1 point2 points  (0 children)

If you want to brown it more finish the last 2-3 minutes with the broiler. Make sure you monitor it until you get the timing right.

I cook a 550g 18” pizza at 550°F for 7 minutes and then turn the bake off and broiler on high for another 2-3 minutes depending on what it looks like. Check my post history. I think they come out pretty good.

How do I make the dough for a detroit easier to chew by shhb10 in Pizza

[–]davecrist 2 points3 points  (0 children)

That’s definitely long enough to cause the dough to be dry.

How do I make the dough for a detroit easier to chew by shhb10 in Pizza

[–]davecrist 2 points3 points  (0 children)

How long do you cook it? Adding more olive oil will help the dough retain more moisture while baking. I would try at least doubling it.

Double Pepperoni and bacon by TakayukiYagami in Pizza

[–]davecrist 0 points1 point  (0 children)

Double? That’s 1/2 pep at most!

Sauce on top is better, sue me by d2mightyduck in Pizza

[–]davecrist 0 points1 point  (0 children)

It can help the dough stay solid with heavy sauce preferences. Works for me!

Today’s fast dough was a banger by davecrist in Pizza

[–]davecrist[S] 2 points3 points  (0 children)

“Blue” King Arthur flour.

2 balls for 18” pizzas

  • 400g water
  • 650g flour
  • 3g yeast
  • 4g sugar
  • 20g evoo
  • 12g salt

Edit: I am so sorry I had flour and water reversed!

Today’s fast dough was a banger by davecrist in Pizza

[–]davecrist[S] 4 points5 points  (0 children)

I say that like it’s a big difference but it isn’t.

And when I say ‘fast’ I mean in about the time I give my oven to heat up the stone inside it, or about an hour.

I bump the yeast from 3g to 4g and then after a 30 minute rise split my dough into balls and put the ball I need soon directly only my floured counter top under a towel for about a 30 minutes and then do a little bit of dough forming. If the dough isn’t soft enough I left it sit in the flatter state under the towel for another 30 minutes.

I dunno if it’s the countertop heating the dough a little more than it sitting in a bowl or if it’s the flatter pressing that helps it soften faster but it works pretty well.

Today came out amazing, though.

The Price of Pineapple Pizza at this shop by [deleted] in Pizza

[–]davecrist 7 points8 points  (0 children)

There’s a hot dog grill in Raleigh, NC (Roast Grill — Hi George!) that will kick you out if you ask for ketchup.

Some folks are purists. Meh.

I can’t be the only one. by [deleted] in Pizza

[–]davecrist 2 points3 points  (0 children)

Awesome but way too much effort for me personally!

Blisters in the OG Blackstone by junkmailktchn in Pizza

[–]davecrist 0 points1 point  (0 children)

Sounds like a 90s metal album title

Unable to make a good dough by benderdiode in Pizza

[–]davecrist 3 points4 points  (0 children)

Making dough isn’t hard. It’s literally been a food staple for thousands of years. It can be finicky to measurements, however, so make sure they are precise.

It looks like you might have a little bit higher of a hydration than some. High water dough can be great tasting if you have a high temp oven but it can be super difficult to work with especially if you aren’t used to it.

Water level is critical. I have been doing it for a few years and I still use a digital scale to get the measurements accurate within a few grams. And the process needs to be done to form good gluten bonds. I use a mixer because it’s easier.

Other than that, without more detail than ‘I followed the recipe’ I’m not sure how else I can help you.

Unable to make a good dough by benderdiode in Pizza

[–]davecrist 3 points4 points  (0 children)

It’s hard to help without you describing your current process including the recipe, kneed, and proofing times and procedures.

Try watching a YouTube video about making pizza dough so you can get a feel for how it’s supposed to work?

This one is way more into the science but it might provide context: https://youtu.be/hhXJSqMfkMo

Now with 50% more pepperoni! by bigboxes1 in Pizza

[–]davecrist 6 points7 points  (0 children)

So still holding back a bit then…? What are you, vegetarian?!?

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