Author Topic: My riff on Roberta's dough recipe  (Read 1502 times)

Offline BrewBama

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My riff on Roberta's dough recipe
« on: December 28, 2015, 07:14:42 PM »
...and used my home made bacon among the dressing












Huntsville AL

Offline pete b

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Re: My riff on Roberta's dough recipe
« Reply #1 on: December 28, 2015, 09:50:58 PM »
That's my kind of dough: the holes, the black spots on the bottom...
Nice!
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Offline Frankenbrew

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Re: My riff on Roberta's dough recipe
« Reply #2 on: December 28, 2015, 11:58:16 PM »
My mouth is literally watering looking at the pictures.

The recipe??
Frank C.

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heart, you brew good ale.'

Offline HoosierBrew

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Re: My riff on Roberta's dough recipe
« Reply #3 on: December 29, 2015, 12:03:17 AM »
Yeah, that's pretty fantastic looking crust! 
Jon H.

Offline BrewBama

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Re: My riff on Roberta's dough recipe
« Reply #4 on: December 29, 2015, 01:43:48 AM »
My mouth is literally watering looking at the pictures.

The recipe??

Thanks folks.

I used a 24 hour ferment in the fridge:

http://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough
« Last Edit: December 29, 2015, 01:54:04 AM by BrewBama »
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Offline BrodyR

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Re: My riff on Roberta's dough recipe
« Reply #5 on: December 29, 2015, 04:13:58 AM »
What are you cooking in? I hate being limited with a 500f oven

Offline BrewBama

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Re: My riff on Roberta's dough recipe
« Reply #6 on: December 29, 2015, 01:26:03 PM »
What are you cooking in? I hate being limited with a 500f oven
Stone in an oven at 550*F. I was forced inside by the weather.

I usually cook outside on a Weber Pizza Oven.
Huntsville AL

Offline MDixon

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Re: My riff on Roberta's dough recipe
« Reply #7 on: December 29, 2015, 02:34:59 PM »
I'll have to try that crust recipe!

As to how to cook I use an Akorn Kamado (~$300 or less) outfitted with some hacks (thin pizza stone as heat deflector on a weber grate) but with a thick pizza stone elevated into the dome with fire bricks
http://www.amazon.com/gp/product/B00IACNGB0

Getting the grill to 550-600F takes some time, but the pizza cooks in about 6 minutes.
https://www.dropbox.com/s/avtd091s0zehn3j/PizzaGrill.jpg?dl=0
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Offline Pinski

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Re: My riff on Roberta's dough recipe
« Reply #8 on: December 29, 2015, 03:47:30 PM »
Wow. Gorgeous and inspiring. Nice work!
Steve Carper
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Offline yso191

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Re: My riff on Roberta's dough recipe
« Reply #9 on: December 29, 2015, 05:19:22 PM »
I'm in.  I have a normal oven.  What temperature should I set it at?  Do I need/want a pizza stone?
Steve
All Hands Brewing
BJCP #D1667

Offline BrewBama

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Re: My riff on Roberta's dough recipe
« Reply #10 on: December 29, 2015, 05:40:21 PM »
I'm in.  I have a normal oven.  What temperature should I set it at?  Do I need/want a pizza stone?
As high as it will go. I recommend a stone and let it get saturated with heat -about an hour at temp.
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Offline pete b

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Re: My riff on Roberta's dough recipe
« Reply #11 on: December 29, 2015, 05:48:38 PM »
I'm in.  I have a normal oven.  What temperature should I set it at?  Do I need/want a pizza stone?
As high as it will go. I recommend a stone and let it get saturated with heat -about an hour at temp.
Yes, this is the best way to go with a regular oven. Not overloading toppings helps too.
Don't let the bastards cheer you up.

Offline narvin

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Re: My riff on Roberta's dough recipe
« Reply #12 on: December 29, 2015, 06:31:20 PM »
Translated:

Flour  100%
Water  65.4%
Salt  2.6%
Olive Oil  1.3%
ADY  .65%


This is pretty much in line with the Lehmann recipe.
 
http://www.pizzamaking.com/lehmann-nystyle.php

The 50/50 All purpose / 00 flour is good for ovens... all 00 flour is really better for 800+ degree cooking.  I still think I like the King Arthur Sir Lancelot Hi gluten flour the best.

Also, you had me at homeade bacon  :D
« Last Edit: December 29, 2015, 06:35:50 PM by narvin »
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Offline MDixon

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Re: My riff on Roberta's dough recipe
« Reply #13 on: December 30, 2015, 01:21:09 AM »
I'm in.  I have a normal oven.  What temperature should I set it at?  Do I need/want a pizza stone?

Do you have a grill? A really thick stone on a grill works great. I've even grilled the dough without a stone in the past.
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Offline yso191

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Re: My riff on Roberta's dough recipe
« Reply #14 on: December 30, 2015, 02:29:39 AM »
My grill doesn't get as hot as my oven.  About 375-400* on the grill (gas) and 550* on the oven.  I may pull the trigger tomorrow (payday) on the pizza stone.  I love pizza but can do without all the added grease on most commercial offerings.
Steve
All Hands Brewing
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