GOOD THIN CRUST PIZZA REQUIRES A HOT OVEN Need temperatures in excess of 430C° (800F°) Home ovens max out at 260C° (500F°) [email protected] 2019-01-27
ASSOCIAZIONE VERACE PIZZA NAPOETANA WILL NOT LET YOU CALL IT PIZZA The cooking must be done exclusively in a wood-fired oven, which has reached a temperature between 430-480C°. With these temperatures, just insert the pizza for 60-90 seconds. The pizza will cook evenly across the entire circumference. — AVPN Cooking Regulations AUTHENTICITY IS OVERRATED, WE'RE GOING TO STUBBORNLY DO OUR BEST TO MAKE GOOD PIZZA AT HOME [email protected] 2019-01-27
GUIDELINES FOR STUBBORNLY MAKING THIN-CRUST PIZZA 1. Make and ferment your own dough 2. Hack your oven 3. Thin, not necessarily round 4. Limit moisture when applying toppings 5. Use parchment paper to get the pizza in and out of the oven Based largely on The Pizza Book (co-authored by fellow software developers and pizza lovers Aaron Quint and Michael Bernstein). [email protected] 2019-01-27
MAKE YOUR OWN DOUGH ONLY FRESH MADE DOUGH WILL HAVE THE ELASTICITY WE NEED TO GET THAT THIN CRUST ▸ water ▸ yeast ▸ all-purpose flour ▸ bread flour ▸ salt ▸ honey [email protected] 2019-01-27
ACTIVATE THE YEAST ▸ Warm water activates the yeast ▸ After about 7 minutes, you will notice them producing gases in the water ▸ The yeast will continue to ferment in the dough until we cook it. The pizza dough is alive! [email protected] 2019-01-27
BREAD FLOUR BRINGS THE GLUTEN ▸ Gluten is key for bringing elasticity to the dough ▸ Bread flour has more gluten than all-purpose flour ▸ Gluten traps the gases that yeast produces during fermentation [email protected] 2019-01-27
KNEADING FORMS PROTEIN CHAINS Kneading is all about creating protein chains with our gluten If using a stand-mixer with dough hook, careful not to over-knead: you will break the long protein chains we want [email protected] 2019-01-27
BENCH THE DOUGH ▸ 150g to 200g balls of dough will make about a 30cm to 36cm (12" to 14") pizza ▸ Dough will rise! Leave plenty of room for it to grow ▸ Light layer of olive oil on dough and its container so it doesn't stick [email protected] 2019-01-27
LET THE DOUGH COLD FERMENT FOR 2 - 5 DAYS ▸ Colder temperatures in your refrigerator slow down the yeast ▸ Enzymes have time to improve gluten structure ▸ Cold yeast produces more flavor compounds we want, and less sour compounds we do not want [email protected] 2019-01-27
HACK YOUR CRAPPY OVEN 1. Pizza stone as close to the hottest part of your oven as possible 2. Oven on max 3. Let the oven and stone heat up for an hour [email protected] 2019-01-27
SHAPING DOUGH IS STRESSFUL ▸ More pliable at room temperature ▸ Use gravity ▸ Don't smash it back into a ball and start over ▸ Pinch tears to fix them [email protected] 2019-01-27
CONTROL MOISTURE DON'T OVER-SAUCE ▸ Thin layer of red sauce ▸ As soon as the sauce hits the dough, it's a race to get it into the oven ▸ Mise en place [email protected] 2019-01-27
CHOOSE TOPPINGS CAREFULLY ▸ Consider starting with just cheese ▸ Vegetables can contain a lot of water ▸ Consider toppings you can pre-cook like mushrooms [email protected] 2019-01-27
RECAP 1. Make and ferment your own dough 2. Hack your oven 3. Thin, not necessarily round 4. Limit moisture when applying toppings 5. Use parchment paper to get the pizza in and out of the oven [email protected] 2019-01-27
ACKNOWLEDGEMENTS ▸ https://modernistcuisine.com/2018/04/gluten-how-does-it-work/ ▸ https://www.webstaurantstore.com/choice-18-x-26-x-3-dough-proofing-box/40714021.html ▸ https://slice.seriouseats.com/2010/09/the-pizza-lab-how-long-should-i-let-my-dough-cold-ferment.html ▸ https://www.flickr.com/photos/mnreyes/23468453981/in/photolist-BKPXJV-dY1CVP-8gRYp4-7vmMmu-96Vfb2-3pNWYZ-6maR8F-gHY9vH-gi1pkD-gHXro5-9aNzcY-4nGCHD-ahex9R-7fLty9-pusdZB-eHkAa-tBcGY-rc89gP-k2iCGu-EkUgU- bpJmLg-7ptt7c-ddg2mY-bmVt6e-4aP5bW-xoMYx-8Ty3cw-jvaeMC-aTsf8x-9mLGED-7U8K9t-nCX1AJ-nhvhtZ-cgKrdC-HkwfMM-idd2nw-dVG4M5-51WWwW-6RFLo3-9sE9Qu-eeXEbh-SMXrxP-ExTJcM-9mbJtF-qeWWUm-CLP7rJ- rjCwgk-3Kf2sr-9AtNpz-86ou7y ▸ Photo by LuAnn Hunt on Unsplash https://unsplash.com/photos/tv8e9oQx-H4 ▸ http://www.pizzanapoletana.org/en/team ▸ Photo by Artur Rutkowski on Unsplash ▸ Photo by juan manuel Núñez Méndez on Unsplash ▸ Photo by Gaelle Marcel on Unsplash ▸ https://www.williams-sonoma.com/products/williams-sonoma-open-kitchen-bench-scraper/? catalogId=60&sku=1597728&cmven=PLA&cmcat=Google&cmpla=Cooks%27%20Tools%20%3E%20Baking%20%26%20Pastry%20Tools&cmite=1597728&gclid=EAIaIQobChMI2cKU27OO4AIVVBh9Ch3EUAoGEAQYBSABEgLRcfD_BwE ▸ https://shop.bakingsteel.com/collections/steels/products/baking-steel ▸ https://www.flickr.com/photos/sabine01/5948636661/in/photolist-a4Ejr4-98mGe6-9nFdTf-57EbHu-rsqLPt-8pYaXD-7XjYuv-gKVatQ-M6TSMR-edqxP3-cduDXq-LEPEw1-a1Ctt-7B5oCm-7zqHWN-xjw9UU-bsKoBz-QySTkH-6sBDeD- PLkp7Y-29VV8uT-7rGgYF-P3q7ZL-wLVQJN-PP6qmF-76wZAg-N2L9wS-CQ5LTt-yHHfcG-LMTzYR-oxWTqS-26NWNDK-X9B7CH-aSWYpa-4oUQcS-Vcp3vF-9sgHSt-23GHxxa-4QAvc-mAuJA-8TjsVF-875swC-KJMMsK-26Kvhqr-9Jsmmp-WyQMBb- GoZgqd-x5kJU6-utfA9b-82tUg2 ▸ Photo by Brenna Huff on Unsplash [email protected] 2019-01-27
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