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Author Topic: My riff on Roberta's dough recipe  (Read 3863 times)

Offline BrewBama

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My riff on Roberta's dough recipe
« on: December 28, 2015, 12:14:42 pm »
...and used my home made bacon among the dressing













Offline pete b

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Re: My riff on Roberta's dough recipe
« Reply #1 on: December 28, 2015, 02:50:58 pm »
That's my kind of dough: the holes, the black spots on the bottom...
Nice!
Don't let the bastards cheer you up.

Offline Frankenbrew

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Re: My riff on Roberta's dough recipe
« Reply #2 on: December 28, 2015, 04:58:16 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 28, 2015, 05:03:17 pm »
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 28, 2015, 06:43:48 pm »
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 28, 2015, 06:54:04 pm by BrewBama »

Offline BrodyR

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Re: My riff on Roberta's dough recipe
« Reply #5 on: December 28, 2015, 09:13:58 pm »
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, 06:26:03 am »
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.

Offline MDixon

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Re: My riff on Roberta's dough recipe
« Reply #7 on: December 29, 2015, 07:34:59 am »
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, 08:47:30 am »
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, 10:19:22 am »
I'm in.  I have a normal oven.  What temperature should I set it at?  Do I need/want a pizza stone?
Steve
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“Fallacies do not cease to be fallacies because they become fashions.” ― G.K. Chesterton

Offline BrewBama

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Re: My riff on Roberta's dough recipe
« Reply #10 on: December 29, 2015, 10:40:21 am »
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.

Offline pete b

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Re: My riff on Roberta's dough recipe
« Reply #11 on: December 29, 2015, 10:48:38 am »
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.

narvin

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Re: My riff on Roberta's dough recipe
« Reply #12 on: December 29, 2015, 11:31:20 am »
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, 11:35:50 am by narvin »

Offline MDixon

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Re: My riff on Roberta's dough recipe
« Reply #13 on: December 29, 2015, 06:21:09 pm »
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 29, 2015, 07:29:39 pm »
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
BJCP #D1667

“Fallacies do not cease to be fallacies because they become fashions.” ― G.K. Chesterton