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mrgan · 5 years ago

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Neven’s Pizza Dough

Sour cream, mozzarella, Sulguni cheese, pepperoni. Home oven, baking steel.

I like pizza, and I make it often. You also like pizza. Perhaps you’d like to make it as well? Here’s the recipe for my sourdough pizza, ideal for Neapolitan or NYC-style pies, baked in a home oven with a baking steel or stone, or in an outdoor oven. Scroll past the recipe if you’d like to learn more!

Neven’s Sourdough Pizza

Servings: two 12” pizzas. Time: 3.5 hours (mix and proof) + 1 to 14 days (fridge-ferment) + 6 hours (final proof) + 10 to 20 minutes (shape, top, and bake)

INGREDIENTS:

260 g high-gluten or bread flour (or all-purpose flour)

40 g (15%) whole wheat or rye flour (or any flour, really)

9 g (3%) salt

15 g (5%) ripe sourdough starter

200 g (66%) water

DIRECTIONS:

Put all the dry ingredients into the bowl of a stand mixer (”a KitchenAid”) outfitted with the dough hook and stir with a spatula to combine. Add the starter and about 2/3 of the water. Start the mixer on low speed and mix for 1 minute; add the rest of the water, and mix for 4 more minutes. Switch to medium speed and mix for another 5 minutes. If at any point the dough threatens to crawl out of the bowl, stop the mixer and scrape the mess back down into the bowl.

Once mixed, move the dough to a new bowl. (I prefer a shallower, wider, non-metal one myself.) Cover the bowl and let the dough rest in a warm spot (70–74°F?) for 3 hours. Every 30 minutes or so, perform a stretch-and-fold.

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Scoop the dough with a flexible dough scraper onto a lightly oiled work surface and cut into two 262 g portions. Shape each portion into a ball, tucking the ends in toward the middle to form a taut, balloon-like surface on one side. Pop into a lightly oiled 16 oz deli container (do you have some from food deliveries?), messy side down. Cover and pop in the back of the fridge for 1-14 days. (I find the flavor is best around 7 days.)

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6 hours before baking, remove the containers from the fridge and leave them on the counter. 2 hours before baking, uncover them. This will dry out the top somewhat, which is great; that will become the not-so-sticky bottom of your crust.

Portioned dough balls after being uncovered.

If using a home oven: 1 hour before baking, pop a baking stone or baking steel or upside-down pan on a rack 6-8" from the top broiler. Crank it up to 550ºF and leave it there.

To stretch the dough: hold the container upside down and wiggle the dough out of it gently; dont worry about whether it stays a perfect ball. Place it into a shallow, wide bowl of flour and make sure the wet end and the sides get some flour (not too much) on them. Place it on your wooden peel with the dry (previously the top) side down and press gently around the inside of the rim to make a little ringed pizza-prototype.

Then pick it up and stretch with your knuckles (don’t use your fingers). It should be very friendly, stretchy without any pullback or tearing. Stretch to 10" in size. Shimmy the peel a bit to make sure no part of the dough has stuck; repeat this shimmying every minute or so if it takes you that long to top it.

Stretching the dough using knuckles only.

My topping strategy for a standard cheese pizza: layer the dough with sliced mozzarella cheese, then add dabs of sauce, and your toppings. Now gently tug under the rim all around to stretch to 12″; the weight of the toppings will help prevent pullback.

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Redistribute the toppings if needed. Shimmy again. Expertly slide onto the steel/stone/pan.

If using a home oven: set a timer for 4 minutes. Then, open the oven door and check the underside of your pizza. Almost done, while the top is still a bit pale? If so, slide a metal pizza pan (or a cookie sheet or something else thin, metal, and as large as the pie) under it. This prevents the bottom from getting overbaked. Rotate the arrangement 180º to get even baking. Set a timer for 3 minutes.

When the pizza is gorgeous, slide it out with a metal pizza peel or a large flat spatula or whatever. (Don’t use your wooden peel—that’s for shaping and launching only.) Rest it on a cooling rack for 1-2 minutes to dry out the bottom. Then move to a cutting board or plate and slice. (Don’t use your wooden peel for this either, please!)

If using an outdoor pizza oven: if you own one of these, you probably know what to do. Have at it, sport!

Sour cream, mozzarella, provolone, chives and garlic chives. Ooni Koda oven.

33% whole wheat in this dough. Aged for 9 days in the fridge.

- - - END OF RECIPE - - - - - - NOTES AND MUSINGS FOLLOW - - -

A note on baker’s percentages

When a dough is “66% hydrated,” that doesn’t mean the final ball of dough is two-thirds water. Rather, what bakers mean is, water is equal to 66% of the flour weight. Got it? That way, you can measure out your flour and scale all the other ingredients to it. I no longer refer to a recipe when I mix the dough, because I’ve memorized the percentages: 66% water, 3% salt, 5% starter. I also know that I need 150 g of flour per pizza; from these figures I can easily arrive at the weight of the other ingredients. Can you do the math in your head for, say, four pizzas? It’s easy! (Or maybe I’m just a math genius. (I am not a math genius.))

Just TWO pizzas? So what’s my boyfriend going to eat?

You can easily double the recipe. I wouldn’t go beyond 2x; you can’t mix much more than a kilo of dough in a typical stand mixer. If you’re doing a big pizza party and you want to make eight pies, first of all, congratulations! second, do it in two batches.

Do you think I’m the sort of person who has sourdough starter just sitting around?

“What does it matter what you say about people?”

I get it. I wasn’t always a Sourdough Guy. So, let me give you a recipe using commercial yeast. Bonus: it’s faster!

Normal-Person Pizza

Servings: two 12” pizzas. Time: 3 hours (mix and proof) + 10 to 20 minutes (shape, top, and bake)

INGREDIENTS:

260 g high-gluten or bread flour (or all-purpose flour)

40 g (15%) whole wheat or rye flour (or any flour, really)

9 g (3%) salt

3 g instant yeast (~1 tsp, about half a little package thingy, 1%)

200 g (66%) water

DIRECTIONS:

Put all the dry ingredients into the bowl of a stand mixer (”a KitchenAid”) outfitted with the dough hook and stir with a spatula to combine. Add about 2/3 of the water. Start the mixer on low speed and mix for 1 minute; add the rest of the water, and mix for 4 more minutes. Switch to medium speed and mix for another 5 minutes. If at any point the dough threatens to crawl out of the bowl, stop the mixer and scrape it back down into the bowl.

Once mixed, move the dough to a new bowl. (I prefer a shallower, wider, non-metal one myself.) Cover the bowl and let the dough rest in a warm spot (70–74°C?) for 2 hours. Every 30 minutes or so, perform a stretch-and-fold.

Scoop the dough with a flexible dough scraper onto a lightly oiled work surface and cut into two 262 g portions. Shape each portion into a ball, tucking the ends in toward the middle to form a taut, balloon-like surface on one side. Place on a well floured board; flour the top some more; and cover with a clean, non-terry (non-”fuzzy”; you want “smooth”) kitchen towel. Rest for another 1-2 hours, watching for the dough to grow some more and start looking really taut and ready.

Proceed with the tossing, topping, and baking.

Carmelina brand tomatoes, sauced; garlic, fresh oregano. Ooni Koda oven.

Wait, but I don't have a stand mixer either 😐

“It’s always gonna be something with you, isn’t it, Joe?”

No, that’s cool, that’s cool. Just mix by hand. Or by spatula, really. Mash it and fold it and fold it and mash it. Make sure you do frequent and thorough stretch-and-folds in this case. You really want to distribute everything uniformly in there.

And now, a word from our sponsors

(Note: none of the following products or brands are my sponsors. This is merely an idiom, come on.)

Juuuust in case you’re looking to add to your kitchen setup, here are the products I use for pizza making. Some of the links below include my referral code, which means I’ll get a tiny cut of the sale; the price is the same to you, though, so like, what does it matter? (I still feel a little uneasy. Sorry.)

Ooni Koda outdoor pizza oven. Simple, portable, hot as heck. Makes pizza you simply can’t get out of a home oven. These links give you 10% off! (UK link, EU link. These links all give you 10% off. BAM!)

Carmelina canned tomatoes in puree. Sweet, rich, flavorful. Buy them by the case.

Tillamook sour cream. Yes, sour cream makes a perfect sauce for a white pizza—which is generally an easier base to put creative toppings on! Make sure to buy the stuff where the ingredients are just cream and cultures, none of this cornstarch/carrageenan nonsense.

For flour, look for a local mill, if possible. Shop at restaurant-supply stores!

16 oz deli containers. Washable, sturdy, endlessly reusable. Love ‘em.

CoverMate bowl covers. Reusable, washable, transparent, secure.

Gram-precision kitchen scale. You know you need one. My favorite feature: extra long timeout (before it turns off) so I can forget to get the flour and run downstairs and hunt for it and when I come back, my measurement is still up on the screen.

I also like Ooni’s bamboo and metal peels a lot. You can get very cheap ones on Amazon, but understand that they’re… cheap.

Saf-Instant yeast. It’s got the cutest box. You can keep it in the freezer for years and use it right out of the freezer.

Oxo pizza cutter wheel. Whatever wheel you buy, just make sure it’s large and heavy—that’s what helps you cut neatly.

In conclusion

Pizza is good. Thank you.

Sliced mozzarella, parmesan, Carmelina brand tomatoes. Home oven, baking steel.

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thebbqstore · 2 years ago

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Are You Looking for the perfect Pizza ?

Look no further than a Ooni Pizza Oven.

Boasting exceptional craftmanship and quality that is second to none creating the best pizza is only onw of the things this masterpiece can do.

With the help of the Cast iron skillet made by Ooni roasts are no problem.

The Duel sided grizzlier plate takes care if steaks , burgers and chicken.

You can prepare a grand feast for any occasion.

Come down to the Preston's (NSW) or the Mt Waverly (VIC) and have a look at our range and chat with our staff and we can get you sorted out with everything you need to be called Pizzaiolo in no time.

Learn More

#wood fired pizza oven for sale

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business-trends-2022 · 3 years ago

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Pizza Ovens for Residential Use Market Analysis and Forecast 2021 - 2027

The recent report on “Global Pizza Ovens for Residential Use Market Report 2021 by Key Players, Types, Applications, Countries, Market Size, Forecast to 2027” offered by Axel Reports, comprises of a comprehensive investigation into the geographical landscape, industry size along with the revenue estimation of the business. Additionally, the report also highlights the challenges impeding market growth and expansion strategies employed by leading companies in the “Pizza Ovens for Residential Use Market”.

An exhaustive competition analysis that covers insightful data on industry leaders is intended to help potential market entrants and existing players in competition with the right direction to arrive at their decisions. Market structure analysis discusses in detail Pizza Ovens for Residential Use companies with their profiles, revenue shares in market, comprehensive portfolio of their offerings, networking and distribution strategies, regional market footprints, and much more.

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opticien2-0 · 4 years ago

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Ooni Pizza Ovens’ ‘one version of the truth’ helps it grow revenues five-fold

Ooni Pizza Ovens: successfully managing channels

One of the upshots of the lockdown has been that more people are dining at home – but they want that restaurant experience. This is particularly true with pizzas. I don’t know about you, but I miss a freshly cooked, super thin pollo ad astra.

This is something that Kristian Tapaninaho and Darina Garland recognised as far back as 2012, when they set up Ooni Pizza Ovens to, in their words, “revolutionise the pizza at home industry” with their neat and cool looking ovens that can offer a proper pizza cooking experience at 500ºC in the comfort of your own home or garden.

Even before lockdown, the ovens have proved popular globally – even Die Hard star Bruce Willis has one – and Ooni is now the fastest growing company in Scotland.

Part of its success has been that it has embraced different channels for selling. It uses the traditional B2B2C route through independent specialists, department and hardware stores – including John Lewis & Partners, Dobbies and Dick’s Sporting Goods – as well as through distributors.

It also has its own website, but as also Amazon and eBay to tap into the expanding way people shop, especially on marketplaces. With lockdown further increasing sales, and with a great story to tell about its ovens, the company soon realised that it needed a better way to manage how it handled all these growing sales channels as it shifts to being a truly multi-channel, international business.

As Ooni’s financial controller Jeff Morrison says in our webinar: “It is an incredible product and there is nothing better than taking that first pizza out of the oven. But if we can’t leverage that story in our back-end it means nothing. I think we have incredible departments in the company, but ultimately we need to work together.”

To do this, Ooni has turned to ChannelUnity to help knit this all together. Morrison explains: “[Our] main objective was to bring together procurement, inventory, sales channels and finance and we had selected SAP By Design to help run this. However, we needed a unified flow across all the channels [that we now sell across]. So we looked to ChannelUnity. [It] gives us the source of information we need to allow the management of the complexity of being a multichannel business.”

Morrison continues: “We very much have ERP as the hub and have ChannelUnity as the conductor, taking the orders from the site or the marketplaces and populating them in the ERP. It then allows for the tracking data to be used back up the pipe to Amazon to give excellent customer experience.”

It also helps the company manage its inventory, shipping, tracking and returns, as well as improving how its products get found on marketplaces around the world. It also offers it the chance to keep scaling up as it expands.

And the benefits have been huge. Morrison says: “It has given us a very scalable business model and the ability to take advantage of several different sales channels. It is one source of truth for the business. It has delivered revenue growth from around £10m to more than £50m in two years. And put us in The Sunday Times Fast Track 100.

Ooni is an excellent example of just what ChannelUnity can do, adds Harry Manley, commercial director at the tech company. “A typical customer is selling on 20 to 30 marketplaces around the world with a few thousand SKUs with many different product categories. That is really complicated. We make that simple. We take that data and make one feed. We make one list for the company and use that across all sites everywhere. We then take the input from the company about a sales and map that across all the sites.”

He continues: “We also have a matrix of listings settings: pricing, shipping, language, returns policies and so on – all different in each marketplace in each country. We collate all this and apply the relevant rules to each product in each marketplace for that customer. “

He concludes: “Data can also be an issue. Marketplaces have worked hard to improve their customer experience and that means more data from suppliers and merchants. Not every merchant has the same data, or indeed all the data. ChannelUnity brings that together to help offer the marketplaces the data they need in the format they need.”

This helps marketplaces offer better CX and helps merchants get found and, for Pizza lovers everywhere, that is really the best topping of all.

#Retail 2.0

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crazy4tank · 4 years ago

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Our 10 Favorite Black Friday Deals for Home Cooks

New Post has been published on https://foodloverrecipes.com/blog/our-10-favorite-black-friday-deals-for-home-cooks/

Our 10 Favorite Black Friday Deals for Home Cooks

We’ve gathered up some great Black Friday deals for the home cook, from kitchen tools to cookware – even a cooking club for kids!

If you’re hoping to score a deal on some terrific kitchen tools, ingredients, and cookware items, we’ve got ideas for you!

Here are 10 of our favorite Thanksgiving weekend deals, from a few of our favorite retailers, both big and small.

Best Black Friday Deals

Made In, our favorite direct-to-consumer cookware company, is offering up to 30% off across the site. My co-editors and I regularly cook with their carbon steel and nonstick frying pans. The quality is absolutely on par with All-Clad, if not better, which is really saying something. We highly recommend them. They don’t do sales very often, so this is definitely the time to invest. I’m eyeing this 6-quart stock pot!

Magnus Lundstrom, makers of one of my favorite cutting boards, are offering 20% off with code KALKON20 until December 2nd.

The Spice House, yet another favorite, is offering up to 20% purchases with code BFCMSALE. Their flat-pack spices are convenient to order and incredibly fresh. And the packaging is simply beautiful!

King Arthur Baking Company, makers of much of the flour we cook with and beloved supplier to bakers all around, has a Buy More, Save More deal going on through the weekend, with up to 20% off everything from ingredients to kitchen tools and pans.

Fluf, a Canadian company, sells the cutest kids lunch bags and snack packs. Everything is 25% off with code SALEONSALE through December 3.

Raddish is a fabulous cooking club for kids ages 4-14, and right now you can save $22 on a 6-month membership or $40 on a 12-month membership!

Hedley & Bennett, based out of Los Angeles, make hardworking, chef-worthy aprons that will last for years. Get up to 30% off all week! They also have super cute kids aprons.

Ooni makes high-end home pizza ovens that’ll have you making pizzeria-quality pizza right in your backyard. Get 20% off one now!

World Market is a terrific resource for specialty ingredients that may be difficult to find in-store or even on Amazon. They carry Guittard’s Cocoa Rouge and Droste Cocoa (two of our favorite cocoas, if you remember!), as well as a ton of other international and gourmet treats. Right now members get 20% off!

Sur la table is offering plenty of deals on everything in their store. This 4-quart Staub cocotte is $99.

Happy shopping!

#Kitchen Tools

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