web analytics
My favorite pizza from my stone - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

My favorite pizza from my stone

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • My favorite pizza from my stone

    Hello there,

    These pizzas tasted very good. I'm going to be using King Arthur's unbleached bread flour for the foreseeable future.

  • #2
    Re: My favorite pizza from my stone

    500 grams flour
    330 grams water
    about 2 teaspoons of salt
    around 1/4 teaspoon yeast

    I mix the dough with one had for about a minute in the bowl then let it sit for about ten minutes, then a few minutes of 1/4 turn folds on the counter.

    I usually cut the dough ball into three pieces, shape them and then let them sit for about 6 hours, then I turn my oven on, reshape the balls and...

    Comment


    • #3
      Re: My favorite pizza from my stone

      Yes, I also try 1/16th a teaspoon with a 12-24 hour proof.

      Comment


      • #4
        Re: My favorite pizza from my stone

        Favorite? Well that's a tough one. Come visit Pizza Quest and check out some of my pizzas. I'd love you guys to write me and send me info and I'll be happy to post your pizza photos and recipes (with a little story) on our site! It's a lot of pressure being the sole Pizza Quest at Home Pizzaiolo at Large!

        I use a two stone method. I have one of James' Forno Bravo Stones on the bottom and an el cheapo on top - the 3rd one that just broke! Gotta get a 2nd Forno Bravo!

        Brad

        Comment


        • #5
          Re: My favorite pizza from my stone

          By the way Giggliato - those look great! Email me!

          Comment


          • #6
            Re: My favorite pizza from my stone

            Thanks for looking at the pizzas! For some reason I thought that a high gluten flour was needed for pizza, but apparently that is only for the NY style pizza. I am going to be using a blend of cake flour and all purpose now... Hopefully my pizzas become even better!!

            Comment


            • #7
              Re: My favorite pizza from my stone

              Send photos! Email them and tell me about your pizzas.

              brad@pizzaquest.com

              Comment


              • #8
                Re: My favorite pizza from my stone

                Recently I decided to increase the amount of yeast in my dough formula. I also bought some semi local high gluten flour. I think I have a new favorite pizza! It is definitely hard to describe the taste of pizza to another but I will say that this had that melt in your mouth type of taste.

                Comment


                • #9
                  Re: My favorite pizza from my stone

                  Originally posted by Giggliato View Post
                  Hello there,

                  These pizzas tasted very good. I'm going to be using King Arthur's unbleached bread flour for the foreseeable future.
                  I also love the King Arthur products, but give Gold Medal Better for Bread flour a test run. We did a taste test a couple of years ago using the very high gluten All-Trumps, King Arthur's bread flour and Gold Medal's Better for Bread flour for the pizza dough and the Better for Bread won. (Note that there were no left-overs in the tasting, they were all greedily consumed.)

                  In my humble opinion, the real "secret" to great pizza dough is to use a lower protein/gluten "quality flour" (either King Arthur or Gold Medal), a smaller amount of yeast, and an overnight ferment in the refrigerator.
                  Mike Stansbury - The Traveling Loafer
                  Roseburg, Oregon ( www.sablesprings.com )
                  Photo Albums: http://www.fornobravo.com/community/...BForum_Gallery

                  Comment


                  • #10
                    Re: My favorite pizza from my stone

                    The base is massively important but what's on top?

                    Comment


                    • #11
                      Re: My favorite pizza from my stone

                      Fresh ingredients are important of course. Canned tomatoes in the off season. But they are pretty good.

                      Comment


                      • #12
                        Re: My favorite pizza from my stone

                        Wow that is a good looking pie. How thin are you streaching your dough? I have never gotten crust with that much rise. Very nice

                        Randy

                        Comment


                        • #13
                          Re: My favorite pizza from my stone

                          It's a fairly thin crust pizza. I don't touch the edges though when I stretch which helps with the rise.

                          Comment


                          • #14
                            Re: My favorite pizza from my stone

                            Ok that is what it is as I stretch mine all the way to the edge. I normally go for very thin and stretch the dough to around 13" round so I have a farely thin edge. Next time I might have to try your style.

                            Randy

                            Comment

                            Working...
                            X