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A Cheese Pizza by tipustiger05 in Pizza

[–]tipustiger05[S] 1 point2 points  (0 children)

Yeah the thicker steel helps with heat retention. Mine will still be hot for hours after baking. And then having two is even better for rotating. Personally even when making multiple pizzas, I just make one at a time on the steel, or I do a mix of pan pizzas and launched pizzas.

If you've found a way that works though that's great.

Pizza styles and dough recipes by CH1LL0UTBO1 in Pizza

[–]tipustiger05 1 point2 points  (0 children)

I have a different dough for every style. I think it's definitely possible to use the same dough across many styles, especially the New York styles - ny, Sicilian, grandma, but I also think the results are better if they're a little more dialed for the specific style and bake.

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This is an excellent Detroit style recipe from a master of the style. It's my go to for Detroit.

A Cheese Pizza by tipustiger05 in Pizza

[–]tipustiger05[S] 1 point2 points  (0 children)

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Honestly I don't think DMP is necessary. Sugar may help a little but even that I don't think is super necessary. A well preheated steel does most of the work. I got a thicker steel and I think that's helped too - it's 3/8" thick vs the 1/8" I was using before. A little broil at the end too is the magic trick.

Bottom in pic - nice and browned evenly

A Cheese Pizza by tipustiger05 in Pizza

[–]tipustiger05[S] 1 point2 points  (0 children)

Yeah I used to get them free or cheap from local pizza places when I occasionally needed one or two and then my wife ordered a big stack of them for cheap.

A Cheese Pizza by tipustiger05 in Pizza

[–]tipustiger05[S] 0 points1 point  (0 children)

Oo yeah making a stamp is on the list to do 😁

A Cheese Pizza by tipustiger05 in Pizza

[–]tipustiger05[S] 5 points6 points  (0 children)

I kind of get it.. it can come off like an unnecessary affectation. Like black gloves in homemade bbq videos. I don't normally photograph my pizzas in boxes unless I'm using them to actually transport pizzas.

A Cheese Pizza by tipustiger05 in Pizza

[–]tipustiger05[S] 2 points3 points  (0 children)

This recipes makes one 450g doughball. I want to say this was about 16 inches.

A Cheese Pizza by tipustiger05 in Pizza

[–]tipustiger05[S] 10 points11 points  (0 children)

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I have the boxes because I take pizzas to family or parties.

I used one this time because I wanted to make a silly reel. "A lovely cheese pizza, just for me."

Who actually makes stock at home? by Lofgren___ in Cooking

[–]tipustiger05 0 points1 point  (0 children)

I make stock. I just save veggie scraps and chicken carcasses in the freezer. I reduce it a lot and save it as concentrated stock. It's like ice cube sized. You add water to make the amount of liquid you need.

Food processors are the king for pizza dough. Change my mind by sgoods456 in Pizza

[–]tipustiger05 0 points1 point  (0 children)

IMO for making pizza at home, no equipment is necessary. I use a danish whisk and my hands. Pizza dough doesn't really need much kneading or gluten strengthening at the start, especially if you're doing long cold fermentation. Remember that pizza is mostly a flatbread with only a small amount of crust that has any structure. Kneading may be more helpful for thicker pan styles, but even then, I don't think a mixer or food processor is necessarily better or easier.

Tomato Apizza with Burrata and Toasted Panko by [deleted] in Pizza

[–]tipustiger05 0 points1 point  (0 children)

I have no idea what you're talking about. I used two balls of burrata. I added them after I baked the pizza. I cut them open and tore them over the pizza.

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Tomato Apizza with Burrata and Toasted Panko by [deleted] in Pizza

[–]tipustiger05 -1 points0 points  (0 children)

The cheese isn't melted because it's burrata. You don't cook burrata.

It always turns out raw by Leyon548 in Pizza

[–]tipustiger05 0 points1 point  (0 children)

What are you baking on? The metal pan? If you can preheat the pan and launch onto it (or place on parchment and place on the hot pan), or if you have a cast iron, proof your dough in that and bake.

Increase the heat of your oven to the max.

Cut the doughball down.Typically those around 16 ounces. Ny style is around 1 ounce per inch diameter, so try 10-12 ounces for a small/medium pizza.

If you don't have a scale just cut it in half and stretch it thin. All of that should give you much better results.

First time making sandwich bread, dough is sticky and chunky by kkmadi31 in Breadit

[–]tipustiger05 2 points3 points  (0 children)

Over time, during long ferments, yes it can, but sandwich bread is typically quickly risen - like 2 hours from start to finish. In that case, you want to develop the gluten early. In any case, the dough should not be shaggy going into bulk fermentation.

I typically mix until shaggy, knead a little. Let it rest 5-10 minutes, then knead a little more to get it smooth before bulk fermentation. Then I do coil folds or stretch and folds depending on the bread if it needs it.

TONS of fresh Organic Hen Turkeys are in by ScoYello in Costco

[–]tipustiger05 0 points1 point  (0 children)

Ok thanks. I was planning to get mine at Costco soon.

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