I am in Italy. And I use 0 flour when possible, although I do not know why. I do know that the fresher the flour the better the dough and crust and taste, and hence if one can get flour close in time to its source, then that little improvement in taste is still noticed by the pizza-eaters.
You might consider a pizza steel, rather than a pizza stone. You can heat the living daylights out of that without worrying.Rather than pay through the nose for a branded one, go to a metal recycler's, and ask for a 1/4" piece of mild steel, 14 or 16 inches square, which ever will fit in your oven.Clean it well, then season it like any other pan.
Tom, you're a funny guy. Metric is far more common sense than the utter chaos of English measures. 16oz to a cup (volume)? 16oz to a pound (weight)? 5280 feet in a mile? How many inches is 12'3" plus 7'10" plus 1'5"?How about 1 liter of water weighs 1kg? 20cm + 15cm + 40cm?I was born and bred in New York State, but I abandoned the insanity of English measures long ago. Celsius, meters, and liters for me, please!
Mixing/processing using a food processor, blender or immersion blender.
If you are looking for more convenient way to do pizza on your gas grill, take a look at http://www.mightypizzaoven.com/
The problem is the yeast. I've never found here in the US the same type of live or soft yeast we use in Italy (and we get for free from the baker shop). Any suggestions???
Unless you do it in winter and heat your home at the same time?
The last "certification" can be eliminated by putting a piece of parchment paper on the peel, transferring the dough to the parchment and then adding the toppings. The parchment and pizza will easily slide of the peel together onto the stone. When done simply slide the peel under the parchment and remove the pizza (this method also eliminates the possibility of the pizza sticking to the stone.) The only downside is that exposed portions of the parchment may char somewhat but these pieces ate easily wiped from the cool oven after you have enjoyed your pizza.
Lovely Pizzas, I love them Most. I can't wait. I am going to pick a one. Delicious
I tried grilling pizza to disastrous effect - the pizza just collapsed into the grill, which I had thought was pretty dang hot. Any suggestions would be much appreciated.
Ha, I thought the same thing. 153 grams of flour is quite ridiculous. Sounds more like the instructions for a chemistry experiment than cooking. However, I'm very excited to try this simple recipe. (I will round the numbers a bit, even though I am European…)
Step 1 - Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
I have dutifully tried twice to make pizza from a NYT recipe and the best that can be said is meh. What I found lacking in the description was a tutorial on "kneading" where I think I kill my dough. I appreciated the longer description of how to shape the dough into a pie but can anyone describe the kneading process a bit more?
I'm late to your flour shopping mission but since we live in the same part of town, I bought my 00 at the UWS Whole Foods two days ago. Made the pizza tonight -- one topped with Mr. Falco's uncooked tomato sauce, paper thin slices of garlic, shreds of creamy buratta, and topped with pinches of red pepper flakes and dried oregano; the other was the "cheeses pie" recipe as written except when done, I topped it with pieces of prosciutto and a handful of baby arugula. Both were truly outstanding and actually the best pizza I've ever made.As for the 00 flour -- previously I've always just used all purpose flour but the addition of the 00 really made a difference. The surface was different -- crisper without compromising the tenderness of the crust. And while I know it really couldn't be because it was made from the same flour/salt/yeast/water/olive oil combo, I swear it tasted better. So I hope your search for 00 was successful as I found it was really worth the difference.
You can make pizza dough in a bread machine. The only work is measuring the ingredients. It takes an hour. It doesn't really matter what recipe you use. If you have a timer on your bread machine, you can dump the ingredients in and have the dough ready for you when you get home. But it will be better if you make it the day before stick it in the refrigerator overnight. Figure a half hour for it to come to room temperature be ready for shaping if you make it into a thick disk before sticking it in the fridge.
Sorry, but a good dough, properly prepared, needs nothing but flour, yeast, water and salt. Maybe a touch of olive oil and sugar or honey, but that's it.
Steve,First, I find that an overnight rise in the fridge makes the dough much easier to handle. Second, let it warm to room temperature before stretching. Third, if it gets hard to handle, let it rest for 15 minutes or so, to relax the gluten.As for the stickiness, try to work quickly and keep the dough moving. Use a well-floured board and keep your hands floured. And get a bench scraper to help unstick the dough if it does begin to stick to your board.
Truly simple solution that is infallible: put a circular piece of parchment paper on your peel. Then put the shaped dough on top of the paper. Flatten it out again if necessary. Add the toppings. Then use tongs, or a spatula, or nothing at all except gravity, to slide paper with the pizza on top of it onto the stone. It's just as easy to get the cooked pie off the stone and back onto the peel. The paper will discolor but not burn. It's magic!
Mix the yeast with the water before you add it to the flour. The oil and salt can just go in with the flour.