If you happen to be in the Milwaukee area, there is a place called "Maria's Pizza" on Forest Home and 50th st that is worth a look up. When I first moved to the area in the late 70's I used to go to Maria's in the near downtown area near Allen Bradley (clock tower). The place was run by an old woman (Maria) and her daughter and various family members. We used to enjoy watching the sign change every year telling us it was there 38th or so year in business. One day Maria passed on and the place closed up.
I used bacon, purple onion, red peppers, italian cheeses from Sargento's and an italian spreadable tomatoe paste from a tube. It worked great..so much better than whatis available from the local pizza chains.
Here is the recipe we've been using for years to make our traditional Friday night pizzas:
1 c. hot water (110-155 degrees)
1 1/4 tsp. yeast
1 tsp. sugar
2 Tbsp olive oil
3 c. flour (can use white all-purpose or use half AP/half whole wheat)
Proof yeast and sugar in water until bubbly. Mix in oil and flour. Knead several times until smooth. Put dough in an oiled bowl and allow to rise about an hour. Roll or toss to desired size.
I have read so many pieces about this bakery or that where they say this oven makes so many batches over a certain period or this bakery holds the record for consecutive batches...
So, having not been trained by a school or a professional baker, how big is a batch? Is it 2, 10, 20 or what? For me 10 loaves in a row at 2 pounds each was a great workout kneading but the time really flies when you are having that much fun!
My baking stone has cracked into what is currently four pieces. I also don't like the fact that the size limits the length of my baguettes considerably. I would like to use something else as a stone. Does anyone have a recommendation? Ideally it would be something inexpensive, flexible in terms of size, and not too heavy. I'm thinking some sort of tile would work, but I would like to hear what others have found and where they found it (i.e. Home Depot, online, hardware store, flooring store etc...)
Most of the pizza I try from places like Dominos, Pizza Hut etc, have some kind of taste I haven't been able to identify. It's like a baking soda or setzer type of taste. I'm wondering what it might be. I know this is vague but any suggestions might help. Any ideas? I thought perhaps someone with some working knowledge of their ingredients might have a clue. Thanks. Steve
Dumb question, but I've gotta ask:
In Reinhart's Napoletana pizza recipe in "American Pie",(p.108), are you supposed to take the refrigerated dough out 2 hours before using it, make the dough balls and then let them sit out another 2 hours before making the pizzas -- making it a total of 4 hours that the dough needs to be at room temperature? Or do you take the dough out, let it sit for 2 hours, form the dough into the balls and then make the individual pizzas immediately?
I've just put together RLB's recipe for pizza, but it doesn't look right. I had to add a couple of Tbsp extra water because the dough wasn't moistened enough, but it didn't ever form into a proper ball -- it's just a ragggedy piece of dough.
It's resting at the moment for 30 minutes.
I was planning on putting it in the fridge and baking it tomorrow.
Did I mess up, or is that the way this particular dough should look?
Thanks for any advice.