Good job there but I would suggest stop using bromated flours
Potassium bromate is a carcinogen and its banned in Europe
Im also passionate about pizzas, i make neopolitan style mostly
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I use caputo nuvola super high protein and it can go up to 75 % hydration easy
I tried 80% before but it was a little too much to handle and not a big difference from 70-75
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Is there a specific type of olive oil you suggest?
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Anyone happen to have a good gluten free recipe?
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i just use costco normal olive oil not the organic one. If you go to costco, you will notice the normal olive oil is more expensive than the organic. I was like WTFā¦ Then you look at the sourcesā¦ the normal is 100% italian Olive oil the organic is Olive oil from italy, spain, greece, etc and mixed.
i wouldnt even know where to start as the most important aspect of pizza dough making is creating a strong gluten structure. Ive been trying to even supplement my high gluten dough with more wheat gluten like @pdxcanna. i imagine gluten free dough is super hard to stretch
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For some celiacs - myself included - the fermentation process that sourdough goes through denatures the gluten proteins enough that your body doesnāt recognize them and thus doesnāt cause celiac symptoms.
Make sure to only use glutenous flour during the initial build - switch to rice flour or outer gluten free blends when dusting your working surfaces for kneading etc.
Iāve never found any good GF bread or pizza dough recipes. Iāve found a few acceptable ones, but gluten is magic pixie dust for baking and xanthan gum is not a great substitute.
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We buy the Oggi Margherita pre-made pies from Costco and dress em up. Def one of the best GF crusts out there.
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The other ones you can get at costco in the green boxes are pretty ok, but these Oggi ones are heckin awesome, even if you donāt toss more stuff on them.
My partner hates most GF stuff and she will actually eat these, because the texture isnāt gritty like other GF pizzas. I never should have convinced her to try one. Now I get less pizza for me 
I usually have at least one of them in the freezer. If costco ever puts them on sale Iāll probably stock up.
If I could make crusts that are as good as these I might get back into baking.
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Looks like theyāre mostly rice flour, Iāve been meaning to play with that for frying chicken
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Depending on the texture youāre going for, chickpea flour can be really good for fried chicken or other meat snacks, fried onions, etc. Itās my first choice for most things that are going to go into the deep fryer.
If you do it really thin it can be almost tempura-like, though I prefer my batters to have a bit more body to them.
Masa / corn flour can be good if you get it right but I seem to remember it took a few more tries to get a good result than chickpea flour did.
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thanks for sharing! Between living in pizza deserts and inflation, Iāve stepped up my diy pizza over the years and make a couple a week.
My water:flour ratio is close to yours but my olive oil, sugar and salt was a lot lower. Changed to your olive oil & sugar %'s, almost all of the salt, and mixed 4 doughs in stand mixer targeting 440 g/dough. (First dissolved sugar in lukewarm water, added yeast and let bloom a little before salt, OO, flour.)
Will freeze a couple of the doughs, and used a couple tonight after 4hrs ā had an easier time stretching dough out for the crust than I usually do with my lower OO/sugar recipe (tossing for thin crust just seems precarious to meā¦).
Cheese is Walmart mozzarella (226g) and parmesan (40g). The sauce, my wife makes in huge batches in a bayou classic. We freeze it in ziplocs (soon to be deli cups) with enough for two pizzas & a little for dippingāthaw in bowl of hot water, magic bullet. Crust stretched out onto an old, cooked over pizza pan with holes and prebaked at 500F for 2:40. Sauce cheese toppings added & cooked at 500F for 10 min. Voila !
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Yeah just eat a Ritz cracker
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This thread is making me want a pizza oven. Shit all looks fire
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Just use your kitchen oven and get a pizza steel. UNLESS you really only like Neapolitan style pizza. Ny style pizza can easily be make with any oven capable of 500f.
I had an ooni on my Christmas list this year till I realized I only really like NY style pizza which can easily be made in an oven. After doing this for 6 months. I wonāt buy an ooni now.
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I was gonna go ooni for the 1000f but my house oven is badass. And NY syle with half flop is my favorite. My homies love them tho, I canāt justify another fucking device on the back patio. Smoker & Grill won that. The steel plate is the difference maker @Killa12345 explained when I was following his pizza posts
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I have both a pizza steel and cordirite pizza stone too.
The pizza steel is a game changer. Pizza stone made good pizza. Pizza steel makes world class pizza.
I like no flop almost like a cracker like bottom. I preheat my oven to 525F for an hour. Then while Iām preparing my pizza. I turn it to broil on 525f.
I throw my pizza in on broil for 3min. Then I turn it back to bake at 525 and cook it for another 6-7 mins and itās perfectly well done pizza. Once you start making your own pizza. You will never have another pizza overcooked or undercooked because you control it and can make it perfect. Youāre not in a rush to get out an order.
Also, this might help others but a lot of ovens have a calibration mode and over temp mode which you can actually turn some ovens up to 600F. I find 525-500 makes the perfect pizza and havenāt had to explore that yet.
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Iāll try that on some garlic knots but Iām sorta a pizza purist. I really just like good NY style pizza. Nothing fancy. Just the best ingredients and it really canāt go wrong.
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Be a pizza hedonist
Try it once
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I prefer to drink my Potassium Bromate in Mtn Dew!
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