Monday Morning Open thread: 11/1/2021
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Monday Morning Open thread: 11/1/2021
Pizzember 2021 launch edition
Welcome to this’s weeks Wordloaf Monday Morning Open Thread. Today is November 1, which means that Pizzember, our 2nd annual month of pizza content, is underway. So let’s use this open thread to talk about the state of our pies.
What pizzas—doughs, recipes, topping combos, etc.—are you making regularly at home, and how are they?
What pizza recipes/styles would you like to learn to make at home?
—Andrew
Monday Morning Open thread: 11/1/2021
Usually every other week I’ll make either: Andrew’s yeasted NY-style, Kenji Lopez-Alt’s yeasted sheet pan, or the bar pie by the notorious PIE on Instagram. All veggie toppings - my daughter loves black olives so I’ll usually do one of those with tomato sauce, then maybe a plain cheese with tomato sauce and then maybe one with shallots or mushrooms on a white pie with cream for the sauce. In summertime I’ll shred, salt and drain/squeeze dry a few zucchini/summer squash and mix that with the cheese (h/t smitten kitchen). In the wintertime I might f around and shred some Brussels sprouts and throw them on a white pie. This past Saturday night I slinged out six bar style pies for a pumpkin carving party in my backyard.
Something I’ve always wondered is the best way to scale pizza recipes for different-diameter pies. I’ve tried adjusting the amount of flour based on the ratio of the surface area of the pie called for by the recipe and the surface area of the pie I want to make but it always feels like I have more dough than I need after scaling. Anyone have any tips?
I make pizza very often and now am using the sourdough thin pizza crust recipe that you posted here about a year ago for nearly all my pizza-making needs . I had asked a bread-friend (who is also a regular friend - clarifying in case they read this) what sourdough pizza crust they liked, and they pointed me to Wordloaf. I had tried many sourdough pizza dough recipes before, but always found the NYT version of Roberta's non-sourdough to be superior. That was not the case with yours. It's delicious, with real depth of flavor and is reliable in terms of how it behaves. I found that it doesn't even require as long of a cold ferment as you suggest (though the flavor does deepen if left for the longer rest). I've made it many times on the same day (final dough mix in the morning, shaping and baking in the evening) using the same levain build that I use for my other breads and bagels. If I'm making pizzas in my Ooni I divide the dough into four balls instead of two. This same recipe makes killer flatbreads for falafel, etc. It's been a game-changer for me. Thank you for sharing it!