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 johnathan.gilday@contrastsecurity.com 2019-01-27
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). johnathan.gilday@contrastsecurity.com 2019-01-27
THE ELASTICITY WE NEED TO GET THAT THIN CRUST ▸ water ▸ yeast ▸ all-purpose flour ▸ bread flour ▸ salt ▸ honey johnathan.gilday@contrastsecurity.com 2019-01-27
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! johnathan.gilday@contrastsecurity.com 2019-01-27
bringing elasticity to the dough ▸ Bread flour has more gluten than all-purpose flour ▸ Gluten traps the gases that yeast produces during fermentation johnathan.gilday@contrastsecurity.com 2019-01-27
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 johnathan.gilday@contrastsecurity.com 2019-01-27
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 johnathan.gilday@contrastsecurity.com 2019-01-27
▸ 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 johnathan.gilday@contrastsecurity.com 2019-01-27
the hottest part of your oven as possible 2. Oven on max 3. Let the oven and stone heat up for an hour johnathan.gilday@contrastsecurity.com 2019-01-27
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 johnathan.gilday@contrastsecurity.com 2019-01-27
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 johnathan.gilday@contrastsecurity.com 2019-01-27