MacKenzie Posted August 17, 2015 Report Share Posted August 17, 2015 160 g All Purpose Bread Flour 109 g water 2.0 g Bread Machine yeast 3.2 g Olive oil 2.2 g Salt Mix all ingredients together and let sit for about 15 minutes. Knead until dough passed the window pane test. Let double. Stretch out to make a 12 inch pizza. Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 17, 2015 Report Share Posted August 17, 2015 Will have to give that a try soon. Maybe before the end of the month - LOL Remind me what temp did you cook at? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 17, 2015 Author Report Share Posted August 17, 2015 First one I cooked at around 500 F and the second one as I recall was around 550-570F and I had the stone in a long time because I did bread before I did the pizza. Quote Link to comment Share on other sites More sharing options...
Poochie Posted August 18, 2015 Report Share Posted August 18, 2015 I keep seeing 550 as the ideal temp for pizzas. I'll try that first and see if toppings or crust wants to char first. Hopefully it's a tie. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 18, 2015 Report Share Posted August 18, 2015 Looks exactly as what I use except I use no oil in my recipe. Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 18, 2015 Report Share Posted August 18, 2015 I keep seeing 550 as the ideal temp for pizzas. I'll try that first and see if toppings or crust wants to char first. Hopefully it's a tie.You can't really go by that. Each dough recipe works well for a specific temperature. Some doughs will seriously burn in the 550*-600* range while other doughs can go up into the 700*-800* range. That is why I asked McKenzie what temp she cooked at. Whatever dough you use start at the recommended temp per the recipe and tweak after that. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted August 18, 2015 Report Share Posted August 18, 2015 You can't really go by that. Each dough recipe works well for a specific temperature. Some doughs will seriously burn in the 550*-600* range while other doughs can go up into the 700*-800* range. That is why I asked McKenzie what temp she cooked at. Whatever dough you use start at the recommended temp per the recipe and tweak after that. My recipe is like I said the same with no oil. It a 65% hydration and I use the type 00 flour. I cook that at 750f-800f. Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 18, 2015 Report Share Posted August 18, 2015 My recipe is like I said the same with no oil. It a 65% hydration and I use the type 00 flour. I cook that at 750f-800f.I completely understand - no oil or sugar if you want to venture into the 800* range. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 18, 2015 Author Report Share Posted August 18, 2015 Guess I'm safe without the 00 flour and I'm happy with a cook in the 500s. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 18, 2015 Report Share Posted August 18, 2015 All good things to know. Still a bit of a novice at the pizza dough thing, but willing to work at it. Quote Link to comment Share on other sites More sharing options...
PRippley Posted August 18, 2015 Report Share Posted August 18, 2015 Sorry for being such a novice MacK, but what is the "window pane test"? Quote Link to comment Share on other sites More sharing options...
PRippley Posted August 18, 2015 Report Share Posted August 18, 2015 Also, I see you are using parchment paper between the dough and the stone, correct? Quote Link to comment Share on other sites More sharing options...
tony b Posted August 18, 2015 Report Share Posted August 18, 2015 Also, I see you are using parchment paper between the dough and the stone, correct? I prefer it as well. You don't ever stick, slides off the peal cleanly, and there's no risk of burning the corn meal on the stone. It also doesn't interfere with crust development, as far as I've been able to tell. But, if you want to be 100% sure, you can lift the pizza up after about 5 minutes on the stone and remove the parchment paper. Sorry for being such a novice MacK, but what is the "window pane test"? If you pick up your dough and can stretch it so thin that you can see through it, without it tearing, it's developed the right amount of gluten. That's the "window pane test." Quote Link to comment Share on other sites More sharing options...
PRippley Posted August 18, 2015 Report Share Posted August 18, 2015 Thank you, thank you! I am going to learn so much, I appreciate the info. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 18, 2015 Report Share Posted August 18, 2015 De Nada! It's what we do here. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 18, 2015 Author Report Share Posted August 18, 2015 PJ, I see you were in good hands with Tony while I was away from the PC:) Ask all the questions you wants:) Quote Link to comment Share on other sites More sharing options...
PRippley Posted August 18, 2015 Report Share Posted August 18, 2015 Thank you too MacK, I was away for a bit as well, darn those day jobs! Quote Link to comment Share on other sites More sharing options...
PRippley Posted August 19, 2015 Report Share Posted August 19, 2015 First cook, non competition pizza. This was tricky for a newbie. I was too anxious and put the pizza in before my KK got up to 500. Patience is a virtue I am trying to learn! My sauce was too juicy and my whole wheat crust a bit thin, but my sweetie who is a pizza and tomato lover devoured it. This was my first homemade pizza and I loosely tried to pattern after my favorite Papa Murphy's Gourmet Vegetarian, except lotsa red sauce. Zucchini, yellow crook neck, artichoke hearts, tomatoes, Anaheim pepper, basil, oregano, cheddar and parm. Second cook in now, homegrown potatoes and beets wrapped in foil baking with all that leftover heat! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 19, 2015 Author Report Share Posted August 19, 2015 PJ, that is a lovely looking pizza. It is making my mouth water:) Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 19, 2015 Report Share Posted August 19, 2015 Getting consistent pizza results can be trickier then one would think. A few tips to help. Use a scale and weigh your ingredients. This is especially important with the flour. It is really hard to get the same amount of flour time and again if you use dry measuring cups. Same goes with water. With pizza toppings, in most cases less is better especially if your trying to load up a bunch of different toppings. Also be mindful of the water content in some vegetable toppings. Always make sure your kamado is properly heat soaked including the pizza/baking stone. This assures you that pizza from one night to the next will cook the same. Once you figure out cook times, no peaking. Opening the dome lets a lot of heat escape. To get a look towards the end of the cook just Crack the dome open just enough to see inside and close immediately if it's not done. Constantly looking will cause your crust to finish before the toppings. Follow the recommended cook temperature for the dough recipe your using. Each different dough recipe was formulated for a specific temperature range. If you go outside that range your results will not be optimum. And lastly don't get frustrated and give up. One will experience many pizza fails on the road to perfection. Quote Link to comment Share on other sites More sharing options...
