Pizza recipe links for Smoking Duck

[deb415611]

SD,

Here are the pizza recipes that I use.   They are all from the pizzamaking.com - another forum with a wealth of information. 

Lehman NY Pizza - this is the recipe that I use the most,  needs  to be made at least one day in advance http://www.pizzamaking.com/forum/index.php/topic,576.msg7407.html#msg7407  It is reply #86

NY Pizza - here is a link to a roadmap of the Lehman NY pizza recipes - you can find different sizes, stand mixer vs food processor, yeast vs. wild yeast, different flours, etc     http://www.pizzamaking.com/forum/index.php/topic,1453.0.html

Jerry Mac's NY Pizza - start in the morning - uses a poolish - http://www.pizzamaking.com/forum/index.php/topic,6515.0.html

NY - Steve's quick & easy - I make this when I haven't planned ahead http://www.pizzamaking.com/forum/index.php/topic,2790.0.html

Chicago -- http://www.pizzamaking.com/forum/index.php/topic,5402.0.html 

http://www.pizzamaking.com/dkm_chicago.php


Sicilian -  It's in the sicilian section, styled after a PA pizza place, not sure how close to an actual sicilian it is  http://www.pizzamaking.com/forum/index.php/topic,5656.0.html

Greek Pizza - this is what I grew up on - standard pizza in parts of New England - not a greek pizza as in feta & olives but named this because there are many Greek pizza owners in New England  page 2, reply #20  http://www.pizzamaking.com/forum/index.php/topic,691.20.html

Apple Dessert Pizza   http://www.pizzamaking.com/forum/index.php/topic,3904.0.html


I don't use the one below - not my style of pizza but the recipe is a good one:


American - thin http://www.pizzamaking.com/forum/index.php/topic,1707.0.html
               
                reply 19  http://www.pizzamaking.com/forum/index.php/topic,1698.0.html


In the recipes above you will see percents next to the ingredients - you can take those and use them in these calculators - change the size, thickness factor , quantity and get a printable recipe   http://www.pizzamaking.com/dough_tools.html

Deb

[Smoking Duck]

Hokey Cats, Deb!  Thanks for going above and beyond!

SD

[deb415611]

No problem,  sitting here not really watching Batman Begins.  It really didn't take any time,  kind of like you going to find Kummok's Salmon or Nepas fatty recipe, etc.  You can cruise the sections or search & pull them up quick because you know what you are looking for  .   

[deb415611]

SD,

I put the Chicago links in.  I didn't check the links in the post - if they don't make sense let me know

Deb

My summer sausage has 14 degrees to go !

[Smoking Duck]

Cool, Deb.  Thanks again.  Looking forward to seeing the finished product if you get an opportunity.

SD

[Gizmo]

Thanks Deb,
Interesting reading.
After reading through several of those threads and seeing all the different conditions, sure does sound real complicated with friction factors, pane tests, bakers windows and the such.

[deb415611]

Giz,

Pizza doesn't need to be that complicated.  I have read the friction factor stuff but ignore it.  Pizza doesn't need to pass the windowpane test.  I do weigh my ingredients to produce more consistent results (you guys get that I'm sure). 

If you have questions let me know,  I have made all the ones I linked to just some more than others. 

Deb

[pensrock]

Deb,
Can you suggest one for a true beginner? Keep in mind I will have to mix by hand.
I like a chewy crust and crisp on the outside. So I'll look for the KA bread flour you mentioned in another post.
Also which is your favorite.
Thanks,
pens

[Smoking Duck]

Pens,
The one I posted for you had the exact crust you were asking for.  It was thick but plenty chewy!

SD

PS.  How bout them Stillers?!!!!!

[pensrock]

Great SD. As soon as I can find some of the KA flour I hope to try it out.
The Stillers are going to give me a heart attack! Man they pulled it out at the end again.
I hope they get more out of the offense next week. I do not think 13 points will win that game.
I'm glad no one could see or hear me during the game, I would have looked nuts! Screeming at the television. 

[Smoking Duck]

I was the same way!  I'm talking to my brother on the phone (he's a diehard fan as well) and screaming at the TV at the same time.  The wife and Yardapes were just looking at me in shock!  Whenever the Steelers play in a SuperBowl, my brother and I have a standing agreement that we get together for that no matter where each of us may be at that time.  In 95, he even travelled to North Dakota (it was -60F at the time) so we could watch it together.

[deb415611]

Deb,
Can you suggest one for a true beginner? Keep in mind I will have to mix by hand.
I like a chewy crust and crisp on the outside. So I'll look for the KA bread flour you mentioned in another post.
Also which is your favorite.
Thanks,
pens

It's a white & light blue bag.   

[HCT]

Thanks for the links Deb.
When you wrote about Greek pizza I thought of that place all the way up West Main near the Greek church. Don't know if it's still there.

[deb415611]

Thanks for the links Deb.
When you wrote about Greek pizza I thought of that place all the way up West Main near the Greek church. Don't know if it's still there.

I'll have to look for it.  I don't know that area well,  I've only been up that way a few times for dr appts.  I live closer to the East End. 

Antonelli's ad tonight has pork butt for 1.19 lb  (pd 1.59 last week) but you have to buy a case (50-60 lbs). 

[Smoking Duck]

That should just be enough to feed that son of yours Deb