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You mean planning to actually make the dough?

Charlie: They key to patience is making 3-4 doughballs at time and eating 1 every 24hrs.

How did your pies turn out? I'd recommend using king Arthur or gold medal bread flour, or a higher gluten flour (all trumps) for a new York crust. 00 flour is used for neopolitian pies but you need a minimum of 750 degrees to bake it correctly. Here are some pies I baked up last night using...

This will yield two 14in pies AP Flour (100%): 373.83 g | 13.19 oz | 0.82 lbs Water (50%): 186.92 g | 6.59 oz | 0.41 lbs IDY (.5%): 1.87 g | 0.07 oz | 0 lbs | 0.62 tsp | 0.21 tbsp Salt (1%): 3.74 g | 0.13 oz | 0.01 lbs | 0.67 tsp | 0.22 tbsp Oil (8%): 29.91 g | 1.05 oz | 0.07 lbs | 6.65 tsp...

Are you looking for NY style or chicago cracker/thin crust?

Good looking pizza Charlie. How did it taste? I made this one last week.

There is a big difference between AP and bread flour. The flavor and oven spring are not the same. Aunt Bea, if you are looking for a cheap great tasting bread flour try the Gold Medal "better for bread flour" sold at Walmart. I can get a 5 lb sack here for $2.80.

Is that a 100% swap of water for vodka?

Yea I use corn oil but u can use butter, Crisco or even Pam grill cooking spray. Just don't use olive oil because of its low smoke point.

Use this recipe. Here is the recipe folks. This will yield five 14 inch pies. Flour (100%): 1235.62 g | 43.58 oz | 2.72 lbs Water (62%): 766.09 g | 27.02 oz | 1.69 lbs IDY (.5%): 6.18 g | 0.22 oz | 0.01 lbs | 2.05 tsp | 0.68 tbsp Salt (2%): 24.71 g | 0.87 oz | 0.05 lbs | 4.43 tsp | 1.48 tbsp...

Here's the recipe folks. Better late than never. 9” Dough Ingredients (STANDARD CAKE PAN; final dough weight should be about 220 grams) All Purpose Flour 100% 117g Fine cornmeal 8g Water (110 deg. F) 50% 62.5 g 1/4 cup plus 1/2 Tablespoon ( 2.2 oz. ) Corn oil 12.5% 15.6 g 1.2...

Typically 00 flour isn't used unless you have a minimum of 700 degrees to bake with. I'd go with king Arthur bread flour or gold medal "better for bread flour".

BOOM! If you're from chicago this is a must.

Haha

Hi guys, I bake it directly on my stone. I use the screen so the bottom doesnt sog up. Im going for the big crust here. Its a little uneven because i didnt pop some of the big air bubbles that had formed in the outer edge. I only dock my crust when im making a thin/cracker crust. I...

The cheese was to die for.

Pulled this recipe off the site. I've made it before and it's decent. This is a 14" pizza. KAAP Flour (100%): 159g Water (35%): 58g Milk (18%): 29g IDY (.66%): 1g Salt (1.25%): 2g Oil (8%): 13g Total (165%): 262g TF = 0.06 Everything goes into the KA mixer with...

Jeni, Search that site that was pulled up by the google search. You've stumbled upon the Best pizza making site on the web. It is filled with everyone from amateur to restaurant owners. Go into the forum and go under the cracker style pizza category for emergency recipes. You'll be very...

Probably turn out good Frank. Give it a try and post some pics :)

Here is the recipe folks. This will yield five 14 inch pies. Flour (100%): 1235.62 g | 43.58 oz | 2.72 lbs Water (62%): 766.09 g | 27.02 oz | 1.69 lbs IDY (.5%): 6.18 g | 0.22 oz | 0.01 lbs | 2.05 tsp | 0.68 tbsp Salt (2%): 24.71 g | 0.87 oz | 0.05 lbs | 4.43 tsp | 1.48 tbsp Olive Oil...

No salt in this poolish though. I find it kills some of the yeast. A poolish though is meant to ferment the dough quicker so its less wait time and u still get a quality good tasting crust.

Bingo. I do a 17 hr room temp poolish with 100% of the water and 25% of the yeast.

Nice pies moose. What are u using for your sauce? I use cans of 6-1 tomatoes from escalon and it turns out great.

Crust flavor will improve greatly. These pizzas range from 2-4 day cold ferments. Recipes to follow.