The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My first decent pizza

Benito's picture
Benito

My first decent pizza

My first two attempts were laughable.  This third one was good, finally.  I baked this in my 9” cast iron skillet.  I think in the future after I use the dough that I have frozen, I will need to knead the dough more to build stronger gluten.  At least I’ve finally figured out temperatures and timings on baking the pizza with this one.

nmygarden's picture
nmygarden

You'll have the neighbors stampeding to get some!

Enjoy!

Cathy

Benito's picture
Benito

Thanks Cathy.

The Roadside Pie King's picture
The Roadside Pi...

That is one impressive pizza pie! To say it another way... That's-A-Nice-A-Pizza Pie! I think I am funny? What do you think?

 On a related note, I see you are a artichoke fan. I submit for your approval...

Torta di carciofi (Artichoke Pie)

Benito's picture
Benito

Pie King you are funny.  Yes, I do like artichokes.  Your artichoke pie looks great.

Now I wasn’t intending to make a deep dish pie, but my dough was too much for a 9” skillet.  

Any idea how much each ball of dough should weigh if I wanted to do Neapolitan 9” pizza?  I did 210 g but that was too much.

The Roadside Pie King's picture
The Roadside Pi...

I have shared this a few times. Great tool! Enjoy, if you have any questions just ask. It is pretty easy to figure out. Regarding T.F. (Thickness factor ) For N.Y. style thickness .07 to .102 is about right. 

https://pizza-dough-calculator.herokuapp.com/calculator

Benito's picture
Benito

That is super helpful, thanks so much.

DanAyo's picture
DanAyo

Will, what can you tell me about Torta di carciofi (Artichoke Pie)? It sounds interesting and would seem to be delicious.

 

The Roadside Pie King's picture
The Roadside Pi...

Here is the formula. One note due to the difficulty in dealing with, prepping fresh artichokes I used frozen.

DanAyo's picture
DanAyo

Will, did you find the frozen artichokes satisfactory? Would fresh be better in your opinion?

What did you use for seed oil?

It seems obvious the 180 degrees is 356F.

How would you describe the taste? Would you say the pie is exceptional!

Lots of question I know...

Danny

 

The Roadside Pie King's picture
The Roadside Pi...

Hey, Dan.

If we leave questions unasked, how will we know! The frozen artichokes saved all the prep work cleaning

and parboiling the artichokes. I defrosted and drained well on paper towels. For the oil, I used olive oil. Yes the

180c = 350ish F. This recipe is from my favorite youtube chef, her videos are in Italian but easy to follow.

Thanks to google translate I even made a few of her recipes. If you're interested, I will find her video on this

pie. I can't describe the taste, I can say my wife would not try it, so I ate the whole pie myself.

(None went to waste)

The Roadside Pie King's picture
The Roadside Pi...
Benito's picture
Benito

Danny I haven't made Will's pie yet but have used frozen artichokes many times in other dishes and I have to say they really freeze and cook up well.  Unfortunately no one in Toronto seems to have them anymore.

Benito's picture
Benito

That is super helpful, thanks so much.