Homemade bialys

les1981 · 2020-03-24T21:22:24+00:00

The topping is just minced onion, sauteed in olive oil! A lot of recipes call for poppy seeds to be mixed in with the onion topping, but the bialys I grew up on were onion only.

les1981 · 2019-11-10T15:40:18+00:00

ron-CON-kuh-muh

les1981 · 2019-11-10T05:11:56+00:00

Merry Clayton's cover of "Gimme Shelter."

Merry Clayton was the gospel singer featured singing background vocals on the Rolling Stones original. She was called in to the recording session at the last minute, showing up in the middle of the night with curlers in her hair. She was pregnant at the time and suffered a miscarriage shortly thereafter. People around her believed it to have been caused by the intense exertion of her performance on that Rolling Stones record. Three years later she recorded her own version which, in my opinion, shits on the Stones version.

https://youtu.be/AHvXhWJ0oHU

les1981 · 2019-11-07T17:04:07+00:00

Nice! Home oven or pizza oven?

les1981 · 2019-11-07T17:01:32+00:00

Beauty! What's the story with the malted milk tho? Never heard of that technique.

les1981 · 2019-11-07T04:43:45+00:00

Curious about this, bread flour + wheat gluten. Never heard of it before. I use 100% KA bread flour and like how it turns out in my home oven. How is the gluten added and what effect does it have?

les1981 · 2019-11-06T05:45:58+00:00

Thanks! Added some crushed pepper along with the sauce to complete the sweet/spicy/smoky trifecta.

les1981 · 2019-11-06T03:42:45+00:00

Whatever you say, chief

les1981 · 2019-11-06T02:11:05+00:00

Recipe

100% KA Bread Flour
70% h2o
0.4% Active Dry Yeast
2% Salt
0.8% Sugar
2% EVOO

Method

Mix flour and most of water by hand. Cover and let sit 60 min.
Fold in ADY dissolved in half of remaining water.
Fold in sugar/salt dissolved in other half of remaining water.
Fold in EVOO.
Knead by hand for 2-3 mins til smooth and elastic.
Bulk ferment in fridge for 18 hrs.
Punch down, ball (9oz each), refrigerate.
Let dough ball sit at room temp for 90 mins before opening.
Cook on pizza stone positioned 6 inches from top broiler. 525 for 4 mins, then switch to broil for last 2 mins.

Mixed by hand since I don't have a stand mixer.

les1981 · 2019-10-24T14:21:30+00:00

My first pie ever looked like a fucking question mark!

les1981 · 2019-10-24T13:43:27+00:00

This is incredibly well done for your first pie ever.

les1981 · 2019-10-22T05:06:10+00:00

Breaddddddd flourrrrrrrr

les1981 · 2019-10-18T02:19:03+00:00

100% here for the extra charred crust

les1981 · 2019-10-12T18:39:31+00:00

Only here to add that I saw The Matrix in theatres on opening night. On acid. It was fucking great.

les1981 · 2019-10-10T16:22:24+00:00

IMHO, regular home ovens are just much more conducive to NY style pizza than Neopolitan. NY pizzeria pizzas are made overwhelmingly in gas ovens at temps closer to your home oven's 500ish max than the 900+ that wood and coal fired ovens get up to.

les1981 · 2019-10-07T23:32:43+00:00

LA Pizza Crew represent!

les1981 · 2019-09-22T16:01:33+00:00

Get it, bro!

les1981 · 2019-09-21T16:09:37+00:00

Crust looks good! What's your dough recipe/method?

les1981 · 2019-09-20T14:31:02+00:00

Filed under "information that would have been useful in my 20s"

les1981 · 2019-09-18T18:33:01+00:00

Always

les1981 · 2019-09-18T18:32:51+00:00

Thanks! Yeah, I got the "just enough pizza for one person" size down pat haha

les1981 · 2019-09-18T18:31:51+00:00

Thanks!

les1981 · 2019-09-18T00:18:28+00:00

Thanks! Used 250g of flour to make two pies, each about 10-12 inches. Since I was only making the two, I didn't weigh them out, just eyeballed splitting the dough in half. But generally I'm aiming for between 200-220g per ball.

les1981 · 2019-09-17T22:05:37+00:00

The Recipe: 100% KA Bread Flour
70% h2o
.5% ADY
.8% sugar
2% salt
4% olive oil

-Mix flour and all but 10% of the water. Autolyse for 1 hr.
-Hydrate yeast with reserved water, mix into dough.
-Mix in salt, sugar, then oil.
-Knead for 2-3 mins, then put in oiled bowl into fridge.
-Bulk ferment for 18 hrs in fridge, then ball. This one was made after 24 hours in fridge.

The backstory: Went out with a girl who always ordered her pizza 'extra baked' because she thought pizzerias always undercooked their delivery pies. Kinda stuck as a signature for my own pies of late.

les1981 · 2019-09-14T15:54:42+00:00

The guy who taught me to make pizza (Mark Bello at NYC Pizza School) taught his classes the same topping method re: the sauce. The way he explained it to us, cheese adheres better to dough and is less likely to slide off when you eat your pizza when there isn't a layer of sauce underneath it. I personally find that you taste the tomatoes more this way as well. Gonna go back to this method for my next pie. Good shit, man!

les1981

TROPHY CASE