Pizza idea hatched from pizza oven use

[DanHoo]

my high-temp dough recipe This made six pies.
four balls 350 grams ( kids like bigger thicker pies )
two balls 260 grams ( thin ones that I like )

Here is a link to my cook with this dough

edit: flour was Caputo 00. I don't recall if it was red label or blue.

 

[DanHoo]

I found the post from @Rich G which led to the recipe I used above.

Thread 'Rich's "Nearly-politan" Pizza Dough'

Apr 21, 2022

This seems like the right place for this one?

Anyway, I've posted my pizza dough formula a bunch of times in various places, but never here in the recipes forums. So, here's my version of pizza dough......

Formula for 1x280g dough ball. This should give you an 11-12" pizza depending on how thin you get the dough when you open it. The 00 flour REALLY makes this dough super silky and easy to work with, so it's worth the effort to find it if you can.......

171g Flour (50/50 All Purpose, and 00 flours)
104g Water
4.8g Salt
3g Olive Oil
.25g ADY

Mix until all ingredients are...

• Rich G
• Replies: 37
• Forum: Other Main Course Recipes

• 

 

[Kevin-KY]

I use the same pizza pan as Josh and it is the best pizza pan I’ve ever used. Crust comes out perfect every time.

 

[Ed P]

Pizza is a very personal thing. Where there is a will to cook pizza, there is a way. We have a cordierite stone for our toaster oven. I'm interested in seeing what kind of pizza we can make in it.

 

[Val Deale]

That looks awesome! So it looks like the perforated GoodCook pans made it happen? I love it when the end crust chars!

 

[LMichaels]

I use the same pizza pan as Josh and it is the best pizza pan I’ve ever used. Crust comes out perfect every time.View attachment 122651

What appliance did you cook this in? Was this your indoor oven?

 

[AndyK]

I haven’t done it in a while but I was using an elevated grate with a couple of hot chimneys spread around in a ring.
The charcoals touching my kettles and the time consumption is why I stopped.
This way does cook great pies though and I upgraded to a Lodge pizza steel.

Using the 2 oem baskets is a smart idea.
I wish I was that smart before I built this grate .

It is razor clam season here and I want to make some more clam pies.
Does anyone know if those cheapo pizza ovens pictured on page 1 work?
I just can’t believe anything so cheap is worth buying but I’d buy one if it could last a year.

 

[LMichaels]

I haven’t done it in a while but I was using an elevated grate with a couple of hot chimneys spread around in a ring.
The charcoals touching my kettles and the time consumption is why I stopped.
This way does cook great pies though and I upgraded to a Lodge pizza steel.

Using the 2 oem baskets is a smart idea.
I wish I was that smart before I built this grate .

It is razor clam season here and I want to make some more clam pies.
Does anyone know if those cheapo pizza ovens pictured on page 1 work?
I just can’t believe anything so cheap is worth buying but I’d buy one if it could last a year.

Well that looks quite yummy! I've never had razor clam