@Hero could you post your pizza recipe pls. I saw you post it in a thread a while ago but I forgot where. Thinking of making one for my fam

LONG READ

Ok buy a scale at harbor freight, not body weight scale or d*** dealer/jeweler scale.

Buy the middle ground scale.

Buy a 18" or 16" round sheet and a pizza cutter

Get a big heavy rolling pin

Get some semolina flour

Go Walmart and buy great value whole milk mozzarella block, it's cube shaped.

Shred it up and store in fridge

Get some zanetti parmigiano reggiano at walmart, shred this up in powder form just after you put suace on the pizza.

Shredding parm ahead of time will kill the flavor.

Get some suace, dollar tree actually has really good suace, buy two.

Bread Flour:100% 600g
Water:62% 372g - Water is spring water
Kosher Salt:3% 15g
Oil:2%12g
Sugar:1%6g
Instant yeast: .50% 3g

We're going for a 24 hour ferment, so the time you started to knead the dough is the time you will bake your pizza so plan accordingly.

Add water, oil, sugar, salt and yeast to bowl and stir.

Add flour

Once mixed kneed for 10 mins

Lightly oil entire dough ball, lightly oil entire bowl and put it in the fridge, 4 hours later, knead dough balls again 4 or 5 times and form a ball.

Let it sit in the fridge until 2 hours before bake time or 18 more hours.

Once it's two hours before bake time remove from fridge and let it sit on counter for two hours to warm up

Set oven to 500 or 475. Let it preheat

Put a mound of semolina flour on the counter and cover dough ball with semolina, push down on dough ball until it's flat as possible and them stretch it as big as you can with a rolling pin.

Dust baking sheet with semolina
Lay dough skin on baking sheet
Using pizza cutter, cut your oblong dough skin into a neat circle.

Top with sauce, parm, mozzarella and whatever toppings you like.

Bake for 9+ mins until its golden brown.

How to stretch pizza dough

Me making a pizza, pay close attention to how much sauce and cheese I apply.

Don't glob it on or you pizza will be soggy and gummy.

If I missed something let me know

I know my hands where dusty as f***, but I wanted to make the video as short as possible

Thank you!!!!! This is goat I’m gonna see what I can do. Appreciate this

You're welcome

@Hero also how do the percentages work?

Everything is based off the flour weight

So
100% flour and 62% water means your dough ball is made up of 62% water by weight.

You can also scale up or down without messing up ratios.

100g flour and 62g of water
200g flour and 124g of water
400g flour and 248g if water and so on

It's a very accurate way of measuring ingredients.

That's why yeast only makes up .5% because you only need a tiny amount.

When you gonna make it?

Probably over the weekend

Ok

I slow cooked some pork ribs and turned it into a grilled cheese.

ok yall. Im stuck in Indianapolis for the night. I just ordered Portillos for the first time. Got a bunch of stuff. Shoutout @theef

😳

bruh

Portillos is fire

I cant eat the roast beef sandwich. thing is massive

pause

Portillos 😻

Their fries might be the best in fast food/fast casual. The chili cheese dog is delicious too.

😳

Damn

The day I post a pic of my food is the day I've mastered ultimate buddha zen goku discipline. Im too hungry

idk about you but papa johns goat

Their pineapple pizza with garlic sauce hit different 🔥