Pizza: How Important Is the Outer Crust?

[Augie]

12 minutes ago, Jauronimo said:

I don't see how you can have a good "outer crust" without a good "inner crust".  Its the same dough.  If you make it right and cook it right, you'll get great results.  What I look for is the size of the crumb in the "outer crust" and crispiness/char on the bottom of the pie.  Can the crust support the weight of the slice with a slight bend?  

 

A well made cold fermented pizza dough will produce a crust that even a basic mouth-breathing, picky eating, TBD man-child will happily eat and enjoy.

 

I think you’re too late. We’ve moved on to hookers. Where do you stand there? 

[Jauronimo]

1 minute ago, Augie said:

 

I think you’re too late. We’ve moved on to hookers. Where do you stand there? 

The correct term is sex worker.  They're called hookers after you've "finished" and they're dead.

[Augie]

6 minutes ago, Jauronimo said:

The correct term is sex worker.  They're called hookers after you've "finished" and they're dead.

Let’s get back to pizza, I’d hate to see you implicate yourself here. 

[Helpmenow]

On 6/2/2019 at 11:46 AM, Cripple Creek said:

Outer or inner?

Both.

[Cripple Creek]

5 minutes ago, Helpmenow said:

Both.

Exactly, we are in agreement, the OP is an idiot.

[Helpmenow]

The pizza crust was outstanding over at lock city. I’ve had a ton of pizzas and this was just done right.

[Gugny]

9 minutes ago, Helpmenow said:

The pizza crust was outstanding over at lock city. I’ve had a ton of pizzas and this was just done right.

 

If the outer crust was too hard, too gooey, or poorly seasoned ... would that have made you think less of the pizza?

[Helpmenow]

Heck yes.

[SlimShady'sSpaceForce]

Pizza Pizza 

 

[Jauronimo]

Anyone ever made no-knead pizza dough?  I am going to make some tonight and give it a 48-72 hour cold ferment for pies this weekend.

 

https://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie

 

Anyone got a recipe for Bocce/La Nova style pizza sauce?

[Gugny]

3 minutes ago, Jauronimo said:

Anyone ever made no-knead pizza dough?  I am going to make some tonight and give it a 48-72 hour cold ferment for pies this weekend.

 

https://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie

 

Anyone got a recipe for Bocce/La Nova style pizza sauce?

 

I've never had any knead for this kind of dough.

[Johnny Hammersticks]

Pizza crust is unnecessary and it sucks!  Sauce and cheese all the way to the edges....New Haven Conn style.   I hate this thread.

[Mike in Horseheads]

I prefer bear cam thread over this thread

[Gugny]

24 minutes ago, Jauronimo said:

Anyone ever made no-knead pizza dough?  I am going to make some tonight and give it a 48-72 hour cold ferment for pies this weekend.

 

https://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie

 

Anyone got a recipe for Bocce/La Nova style pizza sauce?

 

That's a cool dough recipe.

 

When I make sauce (San Marzanos and a few spices), I've been using a blender.  I'm going to try the "hand-squeezed" method mentioned in this recipe.

[SlimShady'sSpaceForce]

speaking of dough 

 

 

 

[Jauronimo]

I have had great success making this dough recipe but it does take some kneading and I've found the order of operations in mixing affects the final product (although it was probably just dead yeast, temp, humidity). 

 

https://www.epicurious.com/recipes/food/views/master-dough-with-starter-51255340

 

The finished product has been amazing.  The few disasters have been: old yeast AND stretching/launching cold dough.  Now if in doubt I check dough temp with an instant read thermometer.  

 

[Misterbluesky]

2 hours ago, Jauronimo said:

Anyone ever made no-knead pizza dough?  I am going to make some tonight and give it a 48-72 hour cold ferment for pies this weekend.

 

https://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie

 

Anyone got a recipe for Bocce/La Nova style pizza sauce?

Paciotti (Bocce Club) says he uses fresh Mill flour for the dough..every morning.he doesn't use oil for the out ring of the crust...he spreads the cheese(Sorrento bricks) on the outside for the burn.

Edited July 2, 2019 by Misterbluesky

[mead107]

Mead Pizza will hit the market next year. 

NO CRUST PIZZA. 

 

 

[Mike in Horseheads]

Hey @Gugny I found the perfect recipe for you! You can serve it when @BringBackFergy drops in

 

https://local.theonion.com/pizza-crust-saved-to-make-pizza-stock-1836491332

Edited July 19, 2019 by Mike in Horseheads

[ExiledInIllinois]

On 7/2/2019 at 1:58 PM, ShadyBillsFan said:

speaking of dough 

 

 

 

That's just sick!

 

 

 

 

...Needs a little less flour.