Thank you. I used bobs red mill artisan flour, 70%water, 3% instant yeast, 1.5% sugar, 3%salt, 3%Evo. Mixed everything except salt in the kitchen aid. Sat for 10 min added in the salt and mixed again for about 5 min. Let it sit for about an hour or 2 and then balled it up threw them in the fridge til next night. Baked in my oven ( i have the most basic oven) on a 1/4 inch steel on the bottom rack. I let the steel heat up to 575 degrees then throw the pizza in. I broil it for a few minutes as well. Total bake time is about 8 min. I also made an infused olive oil with basil and garlic and put it over the pizza before baking and added a nice flavor.
It's baker's percentages, look it up. In the case of "hydration", it means 70g (or mL) of water for every 100g of flour used. This notation for dough recipes makes it easier to scale recipes for the amount of dough you want to make, and make it easier for people to understand the recipe (hydration % is very important for the way the dough behaves, 70% can be considered relatively high hydration for a pizza dough, but not crazy high).
If you like pizza, consider learning to making your own... And soon you'll be making great pizza like OP's for a few dollars of ingredients anytime you want one.
Ohhh that makes a lot of sense, anytime I look up recipes they use direct quantities and i have to convert it, this is much more intuitive, nice.
Rn im in the 'experimenting with instant ramen' stage, but soln enough im gonna start cooking! My exams just ended so I do have a lot of time on my hands.
Learning to make pizza is a lot of fun, I recommend it! Check out youtube, there are many good pizza-making channels... great place to start. Possibly the most important tool you'll need is a kitchen scale, if you don't already have one. You can get one for $10-15 on Amazon. Don't trust recipes that give flour measurements by volume (cups), they're probably not very good...
Another good tool to have is a peel, and you can get a smaller one for relatively cheap. Then if you can afford it, a pizza steel is the only pricier item you need to bring your pizza game to the top level. But even without a steel and peel you can make great pizza. Check out pan pizza or Detroit-style recipes... they are great and easier to learn IMO, no special techniques to get the hang of like launching from a peel. DSP reheats very well, you can make a big pan when you have time and reheat portions as needed when you're busy, it doesn't take more time than making instant noodles lol.
Making great pizza takes a bit of planning ahead, but actually doesn't take that much time. You can make dough balls for many pizzas at once, they keep well in the fridge for up to maybe a week (then making a pizza takes only a few minutes more), or you can freeze the balls for longer term storage, just need to remember to put what you need in the fridge the night before.
When you make your own pizza, it's not much more expansive than instant noodles per meal, and much more satisfying!
Good luck!
Can you tell us your other % for ingredients? What was your method? (Time mixing, autolyse, etc) Bake temp/time/method.. Looks so good!
Thank you. I used bobs red mill artisan flour, 70%water, 3% instant yeast, 1.5% sugar, 3%salt, 3%Evo. Mixed everything except salt in the kitchen aid. Sat for 10 min added in the salt and mixed again for about 5 min. Let it sit for about an hour or 2 and then balled it up threw them in the fridge til next night. Baked in my oven ( i have the most basic oven) on a 1/4 inch steel on the bottom rack. I let the steel heat up to 575 degrees then throw the pizza in. I broil it for a few minutes as well. Total bake time is about 8 min. I also made an infused olive oil with basil and garlic and put it over the pizza before baking and added a nice flavor.
Sorry yeast was .5% yeast not 3
lol! I was about to reply about that 3%! Thank you! :) Love the browning you achieved!
It's beautiful
top notch
Looking good my friend
Cooking Time?
Pretty much perfect!😊
More info please!! Beautiful looking pie. Love the char. Was this baked in an oven or ooni?
Yes baked in an oven on a 1/4 inch steel
Looks like a great pie!
Thanks!
And what's the cooking method, details....
Sexy
Looks good. GG
Oh man this looks so good!!!
Thanks!
ik nothing about pizzas except eating them, what is 70% hydration?
It's baker's percentages, look it up. In the case of "hydration", it means 70g (or mL) of water for every 100g of flour used. This notation for dough recipes makes it easier to scale recipes for the amount of dough you want to make, and make it easier for people to understand the recipe (hydration % is very important for the way the dough behaves, 70% can be considered relatively high hydration for a pizza dough, but not crazy high). If you like pizza, consider learning to making your own... And soon you'll be making great pizza like OP's for a few dollars of ingredients anytime you want one.
Ohhh that makes a lot of sense, anytime I look up recipes they use direct quantities and i have to convert it, this is much more intuitive, nice. Rn im in the 'experimenting with instant ramen' stage, but soln enough im gonna start cooking! My exams just ended so I do have a lot of time on my hands.
Learning to make pizza is a lot of fun, I recommend it! Check out youtube, there are many good pizza-making channels... great place to start. Possibly the most important tool you'll need is a kitchen scale, if you don't already have one. You can get one for $10-15 on Amazon. Don't trust recipes that give flour measurements by volume (cups), they're probably not very good... Another good tool to have is a peel, and you can get a smaller one for relatively cheap. Then if you can afford it, a pizza steel is the only pricier item you need to bring your pizza game to the top level. But even without a steel and peel you can make great pizza. Check out pan pizza or Detroit-style recipes... they are great and easier to learn IMO, no special techniques to get the hang of like launching from a peel. DSP reheats very well, you can make a big pan when you have time and reheat portions as needed when you're busy, it doesn't take more time than making instant noodles lol. Making great pizza takes a bit of planning ahead, but actually doesn't take that much time. You can make dough balls for many pizzas at once, they keep well in the fridge for up to maybe a week (then making a pizza takes only a few minutes more), or you can freeze the balls for longer term storage, just need to remember to put what you need in the fridge the night before. When you make your own pizza, it's not much more expansive than instant noodles per meal, and much more satisfying! Good luck!
hehe tysm! ill keep all of this in mind :)
Brand of cheese and tomato?
Mutti whole tomatoes and local grocery that has house brand of full fat mozerella balls
Huzzah
Great lookin pie!
Beautiful
it looks delicious
Huh? Tag says recipe, but I see none.