April 28, 2023, 06:05 PM
benny6Anyone have a link to a legit Italian pizza dough recipe?
So for the Publix pre-made dough, is my pellet smoker running at 475˚ to 500˚ hot enough for that dough? Or does it need the hotter temps? I'd imagine the masses use it at oven temps below 500˚.
Publix does have 0-0 pizza flour, so that will be a starting point when the time comes when I decide to try and roll my own...
Tony.
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April 28, 2023, 07:17 PM
71 TRUCKquote:
Originally posted by benny6:
So for the Publix pre-made dough, is my pellet smoker running at 475˚ to 500˚ hot enough for that dough? Or does it need the hotter temps? I'd imagine the masses use it at oven temps below 500˚.
Publix does have 0-0 pizza flour, so that will be a starting point when the time comes when I decide to try and roll my own...
Tony.
In the past when I used Publix pizza dough I set my home oven to 500 degrees and let it heat up for 15 minutes after the oven beeps to let me know it is to temperature.
I place the pizza on a stone and will check the bottom several times to make sure it is crisping up nicely while cooking.
Unless I was using things like mushrooms that have a lot of water in them the crust crisped up fine. I learned when using anything as a topping that has a lot of water in it I will sauteed it first to remove some of the water.
April 28, 2023, 07:29 PM
arcwelderWe've made our own dough in a few different ways, but if I may make a suggestion:
"Par bake" your pizza dough. I don't know if that is the correct term. What we've done, and it's great, is make the dough, and bake the dough in its pizza shape for ~10 mins or whatever it takes, then freeze that.
When you want, you take that out of the freezer, top it, bake, boom. Crispy and reliable, less time to pizza.
April 29, 2023, 04:35 AM
Excam_ManMost pellet stoves want you to open the lid when powering down.
If you use a stone, cool it down FIRST, or it will crack. I found out the hard way.
April 29, 2023, 08:13 AM
Gustoferquote:
Originally posted by Excam_Man:
Most pellet stoves want you to open the lid when powering down.
If you use a stone, cool it down FIRST, or it will crack. I found out the hard way.
I broke three or four of them in my Egg (and one in the oven). Went to a pizza steel and never looked back.