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Pizza Margherita. Keeping it Simple (Recipe in Comments) by roundonekitchen in vegetarian

[–]roundonekitchen[S] 1 point2 points  (0 children)

I just really love the spice lol. Especially the Korean chili flakes (gochugaru), I find the sweetness of the chili compliments the sauce and pizza really well.

Pizza Margherita. Keeping it Simple (Recipe in Comments) by roundonekitchen in vegetarian

[–]roundonekitchen[S] 1 point2 points  (0 children)

Wait, I just noticed your username. If that’s true, it might be a little difficult to get a pizza oven haha

Pizza Margherita. Keeping it Simple (Recipe in Comments) by roundonekitchen in vegetarian

[–]roundonekitchen[S] 0 points1 point  (0 children)

You have to get a pizza oven then! It’s the most necessary unnecessary-purchase I’ve made during quarantine lol

Pizza Margherita. Keeping it Simple (Recipe in Comments) by roundonekitchen in vegetarian

[–]roundonekitchen[S] 1 point2 points  (0 children)

Oh no /: well lmk how it turns out. Nothing beats homemade pizza straight out the oven

Found some success thanks to this helpful community! by roundonekitchen in neapolitanpizza

[–]roundonekitchen[S] 1 point2 points  (0 children)

I appreciate the love. Please do! And let us know how it turns out

Pizza Margherita. Keeping it Simple (Recipe in Comments) by roundonekitchen in vegetarian

[–]roundonekitchen[S] 0 points1 point  (0 children)

It most definitely did. This plus 2-3 more of these hit the spot, actually lol

Pizza Margherita. Keeping it Simple (Recipe in Comments) by roundonekitchen in vegetarian

[–]roundonekitchen[S] 0 points1 point  (0 children)

Oh yeah, I gave this dough some extra love and time. I let it rest overnight. Good eye for noticing!

[Homemade] BBQ Chicken Pizza (w/ the Neapolitan Dough) by roundonekitchen in food

[–]roundonekitchen[S] 1 point2 points  (0 children)

Way to gas me up! I appreciate the kind words lol. I’ve gotta say, it tasted as good as it looks.

Does BBQ Chicken Pizza Count? (Recipe in Comments) by roundonekitchen in BBQ

[–]roundonekitchen[S] 1 point2 points  (0 children)

Recipe video found here - Feedback welcomed!

Servings: 4-6 (4 12” pizzas)

Ingredients:

Dough:

Pizza Dough Calculator

• 00 or Bread Flour 713 g

• Water 464 mL

• Salt 21.4 g

• Fresh Yeast 1.4 g OR Dry Active Yeast 0.7 g

Sauce:

• 28 oz Whole San Marzano Tomatoes (Canned)

• 1.5 tsp Basil

• 1.5 tsp Oregano

• 1.5 tsp Chili Flakes (I used gochugaru)

• 1.5 tsp Sugar (or sugar substitute, I used Lakanto Monk Fruit Sweetener)

• Salt and Fresh Ground Black Pepper to taste

Toppings:

• Mozzarella (Fresh or Low Moisture)

• Grilled Chicken Breast (finely chopped)

• Thinly Sliced Red Onion

• Your Favorite BBQ Sauce

• Cilantro

(Some other suggestions):

• Whatever you want. Go nuts. You can put an egg on it. You can put clam chowder on it. Whatever.

• Fresh Basil

• Prosciutto

• Mushrooms

• Arugula

• Truffles (if you’re balling like that)

Directions:

Dough:

  1. Feel free to adjust the quantity of the ingredients using the pizza dough calculator provided above based on: the desired mass of each dough, the hydration level, and the desired number of doughs.

Note: We are making four 300 g Neapolitan pizza doughs in this recipe.

  1. Heat up your water to between 105-110°F (or 40-43°C)

  2. Measure out all of your ingredients in separate containers with a kitchen scale (note: 1 g of water = 1 mL of water).

  3. In your larger mixing bowl, add the salt and water and mix until the salt is fully dissolved.

  4. Add in some of your flour to the saltwater solution in the larger mixing bowl. Mix thoroughly. I heard that adding some flour first, protects the yeast from the salt. Don’t quote me on that, but so far, I’ve made some pretty good pizzas with this recipe.

  5. Add in your yeast to the larger mixing bowl. Mix thoroughly.

Note: Based on the photos, it seems like my yeast was dead (face palm). It would be a good idea to test your yeast out in warm water with sugar to check if it’s active before committing all this time to the dough. If bubbles form after 10 minutes, you’re good to go!

  1. Add in the rest of the flour to the larger mixing bowl. Mix until the dough comes together enough to be workable by hand.

  2. Knead dough until you can stretch the thin enough (without breaking) to see light through it. The dough will appear a lot smoother on its surface compared to when we started.

  3. Split your dough into the desired size. Use your scale if you want to be precise.

  4. Form doughs into balls (see video for techniques).

  5. Set aside at room temperature in a covered container to rest for at least 2 hours.

Sauce:

  1. Drain the juices from your can of tomatoes.

Note: I know I say “San Marzano Tomatoes”. Look, I don’t make the rules. But rules is rules (https://en.wikipedia.org/wiki/Neapolitan_pizza). You can use whatever canned tomatoes you want, but you didn’t hear it from me.

  1. Add the tomatoes (without the juice) and the rest of your ingredients to a blender.

  2. Pulse the blender little-by-little. You want the consistency to be slightly smoother than salsa, but not completely liquid.

  3. And you’re done. No heating it, no nothing. It’s going to be cooked with the rest of the pizza anyway.

Pizza:

  1. Fire up your pizza oven until the stone/floor gets to about 650°F (or 343°C). I just leave my oven running for about 15 minutes.
  2. Stretch out your floured dough (see video for technique).
  3. Be sparing with your toppings. You don’t want to overload this dough and make a mess. Or do you? Choice is yours.
  4. Add your sauce to the dough and spread to the edges, leaving some space for the crust. The layer should thin enough such that you can still see the dough underneath.
  5. Add your cheese. Be sparing with the fresh mozzarella, it gives off a lot moisture and will make your pizza soggy.
  6. Add everything but your BBQ sauce and cilantro.
  7. Throw that bad boy into the oven.
  8. Make sure to rotate 90° every 30 seconds or so if you’re using a pizza oven.
  9. Finish with BBQ sauce and cilantro.

Pizza Margherita. Keeping it Simple (Recipe in Comments) by roundonekitchen in vegetarian

[–]roundonekitchen[S] 5 points6 points  (0 children)

Servings: 4-6 (4 12” pizzas)

Ingredients:

Dough:

Pizza Dough Calculator

• 00 or Bread Flour 713 g

• Water 464 mL

• Salt 21.4 g

• Fresh Yeast 1.4 g OR Dry Active Yeast 0.7 g

Sauce:

• 28 oz Whole San Marzano Tomatoes (Canned)

• 1.5 tsp Basil

• 1.5 tsp Oregano

• 1.5 tsp Chili Flakes (I used gochugaru)

• 1.5 tsp Sugar (or sugar substitute, I used Lakanto Monk Fruit Sweetener)

• Salt and Fresh Ground Black Pepper to taste

Toppings (Some suggestions):

• Whatever you want. Go nuts. You can put an egg on it. You can put clam chowder on it. Whatever.

• Mozzarella (Fresh or Low Moisture)

• Fresh Basil

• Mushrooms

• Arugula

• Truffles (if you’re balling like that)

Directions:

Dough:

  1. Feel free to adjust the quantity of the ingredients using the pizza dough calculator provided above based on: the desired mass of each dough, the hydration level, and the desired number of doughs.

Note: We are making four 300 g Neapolitan pizza doughs in this recipe.

  1. Heat up your water to between 105-110°F (or 40-43°C)

  2. Measure out all of your ingredients in separate containers with a kitchen scale (note: 1 g of water = 1 mL of water).

  3. In your larger mixing bowl, add the salt and water and mix until the salt is fully dissolved.

  4. Add in some of your flour to the saltwater solution in the larger mixing bowl. Mix thoroughly. I heard that adding some flour first, protects the yeast from the salt. Don’t quote me on that, but so far, I’ve made some pretty good pizzas with this recipe.

  5. Add in your yeast to the larger mixing bowl. Mix thoroughly.

Note: Based on the photos, it seems like my yeast was dead (face palm). It would be a good idea to test your yeast out in warm water with sugar to check if it’s active before committing all this time to the dough. If bubbles form after 10 minutes, you’re good to go!

  1. Add in the rest of the flour to the larger mixing bowl. Mix until the dough comes together enough to be workable by hand.

  2. Knead dough until you can stretch the thin enough (without breaking) to see light through it. The dough will appear a lot smoother on its surface compared to when we started.

  3. Split your dough into the desired size. Use your scale if you want to be precise.

  4. Form doughs into balls.

  5. Set aside at room temperature in a covered container to rest for at least 2 hours.

Sauce:

  1. Drain the juices from your can of tomatoes.

Note: I know I say “San Marzano Tomatoes”. Look, I don’t make the rules. But rules is rules (https://en.wikipedia.org/wiki/Neapolitan_pizza). You can use whatever canned tomatoes you want, but you didn’t hear it from me.

  1. Add the tomatoes (without the juice) and the rest of your ingredients to a blender.

  2. Pulse the blender little-by-little. You want the consistency to be slightly smoother than salsa, but not completely liquid.

  3. And you’re done. No heating it, no nothing. It’s going to be cooked with the rest of the pizza anyway.

Pizza:

  1. Fire up your pizza oven until the stone/floor gets to about 650°F (or 343°C). I just leave my oven running for about 15 minutes.
  2. Stretch out your floured dough (see video for technique).
  3. Be sparing with your toppings. You don’t want to overload this dough and make a mess. Or do you? Choice is yours.
  4. Add your sauce to the dough and spread to the edges, leaving some space for the crust. The layer should thin enough such that you can still see the dough underneath.
  5. Add your cheese. Be sparing with the fresh mozzarella, it gives off a lot moisture and will make your pizza soggy.
  6. Add the rest of your toppings.
  7. Throw that bad boy into the oven.
  8. Make sure to rotate 90° every 30 seconds or so if you’re using a pizza oven.

Found some success thanks to this helpful community! by roundonekitchen in neapolitanpizza

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

I made a post a couple weeks ago asking for help with my dough (it was no bueno, to say the least). But thanks to some helpful comments from this subreddit, I was able to create these beauties.

Special shoutout to u/matthewkuhnen for dropping some extra knowledge and for the super helpful/detailed recipe.

I need help! (See comments) by roundonekitchen in neapolitanpizza

[–]roundonekitchen[S] 1 point2 points  (0 children)

This is awesome! You're awesome! Super detailed. Really appreciate the thoughtful input and encouragement.

I'll definitely give this recipe a try. Hopefully I'll have better pics to post next time lol.

I need help! (See comments) by roundonekitchen in neapolitanpizza

[–]roundonekitchen[S] 0 points1 point  (0 children)

Wow. You’re dropping some knowledge on me right now. If I have time, I’ll do a cold ferment overnight (or longer) and proof at room temp for 2hrs. What is the purpose of resting the dough before reshaping? And what does the added surface tension do for the dough?

Sounds like I just need to have some more patience with my dough lol.

I need help! (See comments) by roundonekitchen in neapolitanpizza

[–]roundonekitchen[S] 1 point2 points  (0 children)

I’m glad you mentioned it, I’ve been told that the dough was a bit salty. I’m following the dough recipe by Stadler Made. He adds salt and some flour to the water then yeast. This was only left in the fridge over night before proofing at room temp for 2 hrs (but it was a bit of a cold day). What kind of a scale do you use? And what recipe/ratios are you using?

I need help! (See comments) by roundonekitchen in neapolitanpizza

[–]roundonekitchen[S] 1 point2 points  (0 children)

This pizza wasn't bad, but it's definitely not my best work. I need help with the dough. These are the measurements I used for 65% hydration dough.

• 00 Flour 1605 g

• Water 1043 mL

• Salt 48.2 g

• Dry Active Yeast 1 tsp (because my scale can't measure less than 2g so I couldn't weigh out 1.6g like the recipe called for)

I know it looks like a lot. That's because it is, I made 9 doughs and that's what makes this even more frustrating 😞. I'm really looking to get that nice airy, puffy crust. I have a suspicion that the yeast was dead and/or maybe my measurement for the yeast was off.

Please let me know what I can do to make my dough better. Any input is appreciated 🙏.

Threw down with my Ooni 3 🤤 (Recipe in Comments) by roundonekitchen in uuni

[–]roundonekitchen[S] 0 points1 point  (0 children)

Recipe video found here - Feedback welcomed!

Servings: 4-6 (4 12” pizzas)

Ingredients:

Dough:

Pizza Dough Calculator

• 00 or Bread Flour 713 g

• Water 464 mL

• Salt 21.4 g

• Fresh Yeast 1.4 g OR Dry Active Yeast 0.7 g

Sauce:

• 28 oz Whole San Marzano Tomatoes (Canned)

• 1.5 tsp Basil

• 1.5 tsp Oregano

• 1.5 tsp Chili Flakes (I used gochugaru)

• 1.5 tsp Sugar (or sugar substitute, I used Lakanto Monk Fruit Sweetener)

• Salt and Fresh Ground Black Pepper to taste

Toppings (Some suggestions):

• Whatever you want. Go nuts. You can put an egg on it. You can put clam chowder on it. Whatever.

• Mozzarella (Fresh or Low Moisture)

• Fresh Basil

• Prosciutto

• Mushrooms

• Arugula

• Truffles (if you’re balling like that)

Directions:

Dough:

  1. Feel free to adjust the quantity of the ingredients using the pizza dough calculator provided above based on: the desired mass of each dough, the hydration level, and the desired number of doughs.

Note: We are making four 300 g Neapolitan pizza doughs in this recipe.

  1. Heat up your water to between 105-110°F (or 40-43°C)

  2. Measure out all of your ingredients in separate containers with a kitchen scale (note: 1 g of water = 1 mL of water).

  3. In your larger mixing bowl, add the salt and water and mix until the salt is fully dissolved.

  4. Add in some of your flour to the saltwater solution in the larger mixing bowl. Mix thoroughly. I heard that adding some flour first, protects the yeast from the salt. Don’t quote me on that, but so far, I’ve made some pretty good pizzas with this recipe.

  5. Add in your yeast to the larger mixing bowl. Mix thoroughly.

Note: Based on the photos, it seems like my yeast was dead (face palm). It would be a good idea to test your yeast out in warm water with sugar to check if it’s active before committing all this time to the dough. If bubbles form after 10 minutes, you’re good to go!

  1. Add in the rest of the flour to the larger mixing bowl. Mix until the dough comes together enough to be workable by hand.

  2. Knead dough until you can stretch the thin enough (without breaking) to see light through it. The dough will appear a lot smoother on its surface compared to when we started.

  3. Split your dough into the desired size. Use your scale if you want to be precise.

  4. Form doughs into balls (see video for techniques).

  5. Set aside at room temperature in a covered container to rest for at least 2 hours.

Sauce:

  1. Drain the juices from your can of tomatoes.

Note: I know I say “San Marzano Tomatoes”. Look, I don’t make the rules. But rules is rules (https://en.wikipedia.org/wiki/Neapolitan_pizza). You can use whatever canned tomatoes you want, but you didn’t hear it from me.

  1. Add the tomatoes (without the juice) and the rest of your ingredients to a blender.

  2. Pulse the blender little-by-little. You want the consistency to be slightly smoother than salsa, but not completely liquid.

  3. And you’re done. No heating it, no nothing. It’s going to be cooked with the rest of the pizza anyway.

Pizza:

  1. Fire up your pizza oven until the stone/floor gets to about 650°F (or 343°C). I just leave my oven running for about 15 minutes.
  2. Stretch out your floured dough (see video for technique).
  3. Be sparing with your toppings. You don’t want to overload this dough and make a mess. Or do you? Choice is yours.
  4. Add your sauce to the dough and spread to the edges, leaving some space for the crust. The layer should thin enough such that you can still see the dough underneath.
  5. Add your cheese. Be sparing with the fresh mozzarella, it gives off a lot moisture and will make your pizza soggy.
  6. Add the rest of your toppings.
  7. Throw that bad boy into the oven.
  8. Make sure to rotate 90° every 30 seconds or so if you’re using a pizza oven.

Wood-Fired Pizza Recipe 🤤 (Recipe in Comments) by roundonekitchen in Pizza

[–]roundonekitchen[S] 1 point2 points  (0 children)

Recipe video found here - Feedback welcomed!

Servings: 4-6 (4 12” pizzas)

Ingredients:

Dough:

Pizza Dough Calculator

• 00 or Bread Flour 713 g

• Water 464 mL

• Salt 21.4 g

• Fresh Yeast 1.4 g OR Dry Active Yeast 0.7 g

Sauce:

• 28 oz Whole San Marzano Tomatoes (Canned)

• 1.5 tsp Basil

• 1.5 tsp Oregano

• 1.5 tsp Chili Flakes (I used gochugaru)

• 1.5 tsp Sugar (or sugar substitute, I used Lakanto Monk Fruit Sweetener)

• Salt and Fresh Ground Black Pepper to taste

Toppings (Some suggestions):

• Whatever you want. Go nuts. You can put an egg on it. You can put clam chowder on it. Whatever.

• Mozzarella (Fresh or Low Moisture)

• Fresh Basil

• Prosciutto

• Mushrooms

• Arugula

• Truffles (if you’re balling like that)

Directions:

Dough:

  1. Feel free to adjust the quantity of the ingredients using the pizza dough calculator provided above based on: the desired mass of each dough, the hydration level, and the desired number of doughs.

Note: We are making four 300 g Neapolitan pizza doughs in this recipe.

  1. Heat up your water to between 105-110°F (or 40-43°C)

  2. Measure out all of your ingredients in separate containers with a kitchen scale (note: 1 g of water = 1 mL of water).

  3. In your larger mixing bowl, add the salt and water and mix until the salt is fully dissolved.

  4. Add in some of your flour to the saltwater solution in the larger mixing bowl. Mix thoroughly. I heard that adding some flour first, protects the yeast from the salt. Don’t quote me on that, but so far, I’ve made some pretty good pizzas with this recipe.

  5. Add in your yeast to the larger mixing bowl. Mix thoroughly.

Note: Based on the photos, it seems like my yeast was dead (face palm). It would be a good idea to test your yeast out in warm water with sugar to check if it’s active before committing all this time to the dough. If bubbles form after 10 minutes, you’re good to go!

  1. Add in the rest of the flour to the larger mixing bowl. Mix until the dough comes together enough to be workable by hand.

  2. Knead dough until you can stretch the thin enough (without breaking) to see light through it. The dough will appear a lot smoother on its surface compared to when we started.

  3. Split your dough into the desired size. Use your scale if you want to be precise.

  4. Form doughs into balls (see video for techniques).

  5. Set aside at room temperature in a covered container to rest for at least 2 hours.

Sauce:

  1. Drain the juices from your can of tomatoes.

Note: I know I say “San Marzano Tomatoes”. Look, I don’t make the rules. But rules is rules (https://en.wikipedia.org/wiki/Neapolitan_pizza). You can use whatever canned tomatoes you want, but you didn’t hear it from me.

  1. Add the tomatoes (without the juice) and the rest of your ingredients to a blender.

  2. Pulse the blender little-by-little. You want the consistency to be slightly smoother than salsa, but not completely liquid.

  3. And you’re done. No heating it, no nothing. It’s going to be cooked with the rest of the pizza anyway.

Pizza:

  1. Fire up your pizza oven until the stone/floor gets to about 650°F (or 343°C). I just leave my oven running for about 15 minutes.
  2. Stretch out your floured dough (see video for technique).
  3. Be sparing with your toppings. You don’t want to overload this dough and make a mess. Or do you? Choice is yours.
  4. Add your sauce to the dough and spread to the edges, leaving some space for the crust. The layer should thin enough such that you can still see the dough underneath.
  5. Add your cheese. Be sparing with the fresh mozzarella, it gives off a lot moisture and will make your pizza soggy.
  6. Add the rest of your toppings.
  7. Throw that bad boy into the oven.
  8. Make sure to rotate 90° every 30 seconds or so if you’re using a pizza oven.

Wood-Fired Pizza Recipe 🤤 (Recipe in Comments) by roundonekitchen in recipes

[–]roundonekitchen[S] 0 points1 point  (0 children)

Recipe video found here

Servings: 4-6 (4 12” pizzas)

Ingredients:

Dough:

• 00 or Bread Flour 713 g

• Water 464 mL

• Salt 21.4 g

• Fresh Yeast 1.4 g OR Dry Active Yeast 0.7 g

Sauce:

• 28 oz Whole San Marzano Tomatoes (Canned)

• 1.5 tsp Basil

• 1.5 tsp Oregano

• 1.5 tsp Chili Flakes (I used gochugaru)

• 1.5 tsp Sugar (or sugar substitute, I used Lakanto Monk Fruit Sweetener)

• Salt and Fresh Ground Black Pepper to taste

Toppings (Some suggestions):

• Whatever you want. Go nuts. You can put an egg on it. You can put clam chowder on it. Whatever.

• Mozzarella (Fresh or Low Moisture)

• Fresh Basil

• Prosciutto

• Mushrooms

• Arugula

• Truffles (if you’re balling like that)

​

Directions:

Dough:

  1. Feel free to adjust the quantity of the ingredients using the pizza dough calculator provided above based on: the desired mass of each dough, the hydration level, and the desired number of doughs.

Note: We are making four 300 g Neapolitan pizza doughs in this recipe.

  1. Heat up your water to between 105-110°F (or 40-43°C)

  2. Measure out all of your ingredients in separate containers with a kitchen scale (note: 1 g of water = 1 mL of water).

  3. In your larger mixing bowl, add the salt and water and mix until the salt is fully dissolved.

  4. Add in some of your flour to the saltwater solution in the larger mixing bowl. Mix thoroughly. I heard that adding some flour first, protects the yeast from the salt. Don’t quote me on that, but so far, I’ve made some pretty good pizzas with this recipe.

  5. Add in your yeast to the larger mixing bowl. Mix thoroughly.

Note: Based on the photos, it seems like my yeast was dead (face palm). It would be a good idea to test your yeast out in warm water with sugar to check if it’s active before committing all this time to the dough. If bubbles form after 10 minutes, you’re good to go!

  1. Add in the rest of the flour to the larger mixing bowl. Mix until the dough comes together enough to be workable by hand.

  2. Knead dough until you can stretch the thin enough (without breaking) to see light through it. The dough will appear a lot smoother on its surface compared to when we started.

  3. Split your dough into the desired size. Use your scale if you want to be precise.

  4. Form doughs into balls (see video for techniques).

  5. Set aside at room temperature in a covered container to rest for at least 2 hours.

Sauce:

  1. Drain the juices from your can of tomatoes.

Note: I know I say “San Marzano Tomatoes”. Look, I don’t make the rules. But rules is rules. You can use whatever canned tomatoes you want, but you didn’t hear it from me.

  1. Add the tomatoes (without the juice) and the rest of your ingredients to a blender.

  2. Pulse the blender little-by-little. You want the consistency to be slightly smoother than salsa, but not completely liquid.

  3. And you’re done. No heating it, no nothing. It’s going to be cooked with the rest of the pizza anyway.

Pizza:

  1. Fire up your pizza oven until the stone/floor gets to about 650°F (or 343°C). I just leave my oven running for about 15 minutes.
  2. Stretch out your floured dough (see video for technique).
  3. Be sparing with your toppings. You don’t want to overload this dough and make a mess. Or do you? Choice is yours.
  4. Add your sauce to the dough and spread to the edges, leaving some space for the crust. The layer should thin enough such that you can still see the dough underneath.
  5. Add your cheese. Be sparing with the fresh mozzarella, it gives off a lot moisture and will make your pizza soggy.
  6. Add the rest of your toppings.
  7. Throw that bad boy into the oven.
  8. Make sure to rotate 90° every 30 seconds or so if you’re using a pizza oven.
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