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******************PIZZA THREAD******************

9,850 Views | 119 Replies | Last: 12 days ago by Buzzy
Buzzy
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Have you ever had sfincione? It is interesting what we consider 'Sicilian-style' in America and what it actually is in Sicily.
mic suede
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Interesting.
I was trying to comment more on the lack of it being Detroit style than anything specific to Sicily or Sicillian style. Sauce under cheese not Detroit style.
MichaelJ
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AG
Isn't Detroit style really more of the French bread style pizza
schmendeler
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AG
The most common example of Detroit style is the pan pan at Little Caesars. It's not like French bread pizza at all.
notjakefromstatefarm
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The ags opening day calls for pizza. This time I experimented with biga. Can't say it's much better than a standard two day ferment, but it's my first so there's probably (definitely) room for improvement. However, it sure does look pretty if I may say so myself.



Gabster43213
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I really miss Joe's Pizza, 14th and Carmine in NYC.
Buzzy
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How long did you let the biga go?

I get the best results after 12-24 hours.

What kind of flour were you using? Not that it makes a difference with biga, I'm just curious.

Nice leoparding on the corniche.
TechnoAg
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AG
Any recommendations for quick rise or same day dough recipes? Overnight in the fridge always kills my immediate gratification need for pizza.
Buzzy
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Try beer pizza dough?

Use self-rising flour (or make some yourself by combining two teaspoons baking powder with one cup of all-purpose flour for every cup of flour needed), mix with beer, roll into a dough ball, hand shape, top, and toss it into the oven.

Congrats, you've made your own non-frozen DiGiorno pizza from scratch
HTownAg98
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TechnoAg said:

Any recommendations for quick rise or same day dough recipes? Overnight in the fridge always kills my immediate gratification need for pizza.

Find a pizza place near you that you like and buy dough balls from them.
notjakefromstatefarm
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Thank you sir! I used King Arthur bread flour, let it go for about 18 hours. I found it difficult to incorporate the biga into the rest of the dough. I probably wasn't patient enough.
Buzzy
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notjakefromstatefarm said:

Thank you sir! I used King Arthur bread flour, let it go for about 18 hours. I found it difficult to incorporate the biga into the rest of the dough. I probably wasn't patient enough.
I use 1 cup of flour, 1 half-tablespoon of yeast, 2/3 cup of water. You want your biga to be heavily hydrated, if it is a little soupy, that is okay.

I usually put it in with 3-5 cups if flour and 1 more cup of water, found that works best to incorporate it in the mixer.
TechnoAg
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AG


I ended up using Mark Bittmans Basic Dough recipe and it wasn't too bad. Definitely not as good as OP's dough recipe which I used last time. This one was a little more difficult to work with. I made the dough in the morning and it spent a few hours in the fridge before resting on the counter to come back up to room temperature and going in the oven.

Brussel sprouts, capers, and prosciutto.
Garrelli 5000
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AG
Jet's Pizza has fantastic Detroit style as well.
Buzzy
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Pepperoni pizza for dinner tonight. Not a huge rise on the corniche, but I'm happy with the overall product
 
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