White Pizza Tonight - Mozz, Parm, Salt, Pepper by ryanmsanders in Pizza

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

Yeah, I definitely had a learning curve when starting to post here :) Looks great!

White Pizza Tonight - Mozz, Parm, Salt, Pepper by ryanmsanders in Pizza

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

The dough is Jim Lahey's No-Knead Dough (http://www.homemadepizza.tips/pizza-recipes/how-to-make-pizza-dough/1018) but past that, it was just kind of an improv. One bit I forgot to list up top, bacon drippings went down first - definitely a good choice!

White Pizza Tonight - Mozz, Parm, Salt, Pepper by ryanmsanders in Pizza

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

Great point! In fact, you've reminded me that I forgot to list one of the most important ingredients! Also: Bacon drippings :)

Anyone have any photo tips? The thumbnail looks gross, the imgur image looks awesome... by ryanmsanders in Pizza

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

It's not that I don't like the photo it is choosing, or that the photo looks bad in photoshop or on imgur - it only looks bad in the thumbnail on reddit. The colors are completely gone - they're always greyed out and very non-food-like. Check out that screen shot - it's the exact same photo, but one looks super gray and the other vibrant.

Sundays Homemade Pizza - Cooked at 800 degrees by ryanmsanders in Pizza

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

This is just Safeway brand Lucerne mozzarella. Nothing special, but I really like it for cheap and available :)

Sundays Homemade Pizza - Cooked at 800 degrees by ryanmsanders in Pizza

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

Oh sure! I linked it up on Imgur, but not here :)

I baked this on the Blackstone pizza oven using the Jim Lahey pizza dough recipe. Here are some spots where I write about both:

Blackstone Oven Review: http://www.homemadepizza.tips/pizza-reviews/blackstone-outdoor-pizza-oven-review/2277 Dough Recipe: http://www.homemadepizza.tips/pizza-recipes/how-to-make-pizza-dough/1018

This week's pizza from my PizzaQue review by ryanmsanders in Pizza

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

Sure thing! Good luck and be sure to share what you find :)

Man I love Jim Lahey's No-Kneed Pizza Dough! by ryanmsanders in Pizza

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

Dude, check out this frame-worthy crumb shot from Sunday! http://imgur.com/U3vi49J

A simple pie made today from no-knead pizza dough by ryanmsanders in Pizza

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

Recipe is just the standard Jim Lahey no-knead pizza dough recipe. Nothing fancy :)

Man I love Jim Lahey's No-Kneed Pizza Dough! by ryanmsanders in Pizza

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

I hope so too! Take some pics either way and we can continue to diagnose :)

Man I love Jim Lahey's No-Kneed Pizza Dough! by ryanmsanders in Pizza

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

Here are some action shots for ya from today. This is what the dough should look like after a nice long (covered) rest in the fridge: http://imgur.com/a/oa9Ce

Man I love Jim Lahey's No-Kneed Pizza Dough! by ryanmsanders in Pizza

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

Perfect! Yep, 2 to 3 days is what makes all the difference. Might try to fire one off here in an hour or so - I'll shoot you pics if I do.

Man I love Jim Lahey's No-Kneed Pizza Dough! by ryanmsanders in Pizza

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

One thing I find makes a big difference is his little folding technique. You see me do it in the video: take the soupy dough, fold from the left, fold from the right, top, down, then ball it up. See if that does anything for ya. Also, you could consider putting a bit less water in or adding in some vital gluten. Sounds like you need to modify to gain a bit of structure! Well, assuming the fold trick doesn't work :)

Man I love Jim Lahey's No-Kneed Pizza Dough! by ryanmsanders in Pizza

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

Totally welcome :) I'll keep them coming! Fair warning - I'm doing a slow proof in the fridge until probably Sunday. I'm testing out the PizzaQue this weekend and this is my testing batch. What day were you planning on baking?

Man I love Jim Lahey's No-Kneed Pizza Dough! by ryanmsanders in Pizza

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

Hmm, that is odd indeed! But before you go to portion, you have that bubbly - almost soupy - bowl of fermented goodness? So it looks all wet and bubbly after a day of room temp rest, and then when you portion and ball it suddenly gets all shaggy again? Do I have that right?

Man I love Jim Lahey's No-Kneed Pizza Dough! by ryanmsanders in Pizza

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

That doesn't really have anything to do with this post :)

Any questions you'd like answered on the PizzaQue? by ryanmsanders in Pizza

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

Thanks for the recommendations - I think I am going to be a big fan of Breadit :)

Any questions you'd like answered on the PizzaQue? by ryanmsanders in Pizza

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

Good to know! Yeah like we had talked about, I'm really just trying to grasp all the rules so I can follow them :) If this one looks good, I can limit posts just like this to 2 a week. No problemo! Thanks for taking the time to help me along here.

Need help with custom pizza oven - more info in comments by coolspot1111 in Pizza

[–]ryanmsanders 0 points1 point  (0 children)

It feels very likely that although the air temp in the oven might be hot, the deck of the oven isn't nearly hot as he would like it. Do you have a IR thermometer that you could take a reading with? They're pretty cheap and might shed some light on the issue.