Egregoros

@cjd um, cheers?

looks pretty good actually

It was, been working with GPT on a good dough recipe.
500g flour, 300g water
20 minutes to autolyze
10g salt, packet of yeast
kneed for a few minutes
5g olive oil
kneed that in
3 hours on the table
separate into 3 balls (3 pizzas)
Into the fridge on plates covered in plastic wrap, 24 hours

Then stretch them with some semolina on the table and cook at 500ish F

(I used to prefer cups and spoons, but doing everything with the bowl sitting on a scale is actually way easier)

@cjd @LawrenceGerald AP flour? Active dry yeast?

Flour: I think I got like "pastry flour" this time, I just check protean content and get the highest. This is 11%.

Yeast: Yeah, dry powder stuff, don't worry about proofing it

@cjd @LawrenceGerald Thank you. Wife and I have been trying to make our own pizzas, but crust has been store bought. Homemade mozzarella from raw milk has been a real treat.

@cjd my husband now handles almost all baking chez Wignatia. all I do is make the sauce, but it's very special sauce made according to Marcella Hazan's simple but perfect recipe. we'll be making pizza this weekend. it's a staple for us.

> crust has been store bought
Those numbers should work for you - note I have a 12 inch round pizza pan and that does 3, so adjust as necessary. Key is don't skip steps, start a day in advance.

> Homemade mozzarella from raw milk
Nice... we might look at that given our next door neighbor is a dairy farm 😋

I'm still buying "pizza sauce" from the store, have not delved into that side of things - but apparently NYC pizza = canned crushed tomatoes, so that's interesting.

Also my pizza -> low moisture mozzarella without anti-caking agent. Lucky for me it's available locally and it's chopped into pea sized pellets.

@cjd @LawrenceGerald Mozzarella, ricotta, cottage cheese, yogurt, cream cheese, and sour cream are really, really easy to make from raw milk. Not to mention it tastes better and is much better for you. I highly recommend it. I buy a gallon a week for $12 and it's worth every penny.

Today I did an experiment:
Added parmesan: with or without
Added oregano: with or without

Wife preferred with, though I think oregano should be very minimal to be authentic.

Also, battling cheese turning to rubber. 2nd pizza came out perfect, 1st and 3rd rubber. I think it might be time in the oven, this variable is quite touchy.

@cjd @LawrenceGerald Oh and don't be turned off when it says "not for human consumption". That's there because jews want you getting listeria from the processed shit.

@cjd I use canned San Marzanos for mine, two big cans at a time, plus 6 tbsp butter, salt, and a whole onion cut in half. Simmer for an hour then remove the onion. I blend mine with a stick blender bc I like the texture but the traditional way is to crush the tomatoes with a spoon.

> not for human consumption
Haha I live in France, there be none of that nonsense here.

I buy about 2.2 gallons a week (I drop by the neighbor's milking barn with my own jars and they're a weird size) and that's all literally just to drink.

If I was gonna make cheese, I'd need to bring a bucket.

Speaking of which, HAPPY FRIDEY

@cjd @LawrenceGerald Hell yeah brother