Author Topic: Pizza  (Read 718 times)

Offline majorvices

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Re: Pizza
« Reply #15 on: March 04, 2018, 12:15:59 AM »
The pizza restaurant that leases from Yellowhammer makes an pretty good dough. Their flour is ground super fine, way finer than bread flour and they don't use any oil to keep the dough from burning or getting too brown. I have a lot of thoughts about pizza that I probably shouldn't share. Pizza can be more divisive than politics....

Offline klickitat jim

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Re: Pizza
« Reply #16 on: March 04, 2018, 12:20:17 AM »
The pizza restaurant that leases from Yellowhammer makes an pretty good dough. Their flour is ground super fine, way finer than bread flour and they don't use any oil to keep the dough from burning or getting too brown. I have a lot of thoughts about pizza that I probably shouldn't share. Pizza can be more divisive than politics....
Lol, good job.

In my book, pizza should be thin crisp light crust, very little sauce, toppings are quality over quantity.

Offline BrewBama

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Re: Pizza
« Reply #17 on: March 04, 2018, 12:47:41 AM »
The pizza restaurant that leases from Yellowhammer makes an pretty good dough. Their flour is ground super fine, way finer than bread flour and they don't use any oil to keep the dough from burning or getting too brown. I have a lot of thoughts about pizza that I probably shouldn't share. Pizza can be more divisive than politics....

I was stationed in Italy three yrs and their pie is pretty darn close to the ones we’d get downtown.


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Offline Robert

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Re: Pizza
« Reply #18 on: March 04, 2018, 02:28:40 AM »
The pizza restaurant that leases from Yellowhammer makes an pretty good dough. Their flour is ground super fine, way finer than bread flour and they don't use any oil to keep the dough from burning or getting too brown. I have a lot of thoughts about pizza that I probably shouldn't share. Pizza can be more divisive than politics....

That superfine flour is what Italians call type Doppio Zero, double zero or 00. It refers to the grind, not the protein content.  You can find it imported if you want real deal pizza flour.  Just make sure you are getting a high protein, bread flour version of the type 00; often the 00 you find in gourmet stores is a pastry flour with low protein.  If it's just labeled 00 with no further specification, it may be pastry flour.
Rob
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Offline pete b

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Re: Pizza
« Reply #19 on: March 05, 2018, 12:47:57 PM »
The pizza restaurant that leases from Yellowhammer makes an pretty good dough. Their flour is ground super fine, way finer than bread flour and they don't use any oil to keep the dough from burning or getting too brown. I have a lot of thoughts about pizza that I probably shouldn't share. Pizza can be more divisive than politics....
Lol, good job.

In my book, pizza should be thin crisp light crust, very little sauce, toppings are quality over quantity.
Exactly. Most pizza places and home cooks go too heavy on toppings and the pizza doesn't cook fast enough. I cook down my sauce so it's almost a paste and put about two tablespoons on. The thing that drives me nuts though is when they put raw veggies like onions on a pizza and the water soaks into the pizza as it cooks.
Also, want to ruin all that is good about a pizza?: put it in a box while hot and allow it to steam for twenty minutes before eating.
I think, weather permitting, I may have to fire up the clay oven next weekend.
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