50 Comments

Hey Andrew,

If I was making smaller pies from this recipe (150g portion), should I bulk ferment the entire 750g recipe in the fridge for 24 to 96 hours, then divide into smaller portions and then fridge ferment again until I'm ready to bake. So primary fermentation for 72 hours, then ball and ferment for 24 hours? OR time my two fermentations to equal 72 hours of total fermentation time?

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Nov 10, 2020Liked by Andrew Janjigian

I recently bought a bag of americana flour from Caputo (14.25% protein, tipo 00) and I’m excited to use it for this recipe!

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Hi Andrew, I was born, raised, and still live in the Boston area (metro west). I actually love Greek pizza, and I have a recipe that I found last year (that I’ve tweaked a bit) but it still isn’t 100%. If you ever want to do a Greek pizza, I’d be very interested (and can share my recipe with you if interested). But back to Italian pizzas... I’m not sure where you’re located, but in Watertown, there is a pizza place that’s been there forever, Stella’s. It’s so freakin delicious, there is something special about it, when you smell/taste it, you know it’s Stella’s. If you know the place (right by all the armo stores), I’d take any tips you have for a copycat.

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Just made the dough—looking forward to Friday dinner! BTW, I followed it exactly, yet my final temp was 82°. 33°F water, 72° kitchen. 45 seconds first mix, 10 min autolyse, 60 sec final mix. Cuisinart food processor; same model as yours.

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I was just looking at your DDT formula and it looks like your flour is much cooler than mine at 66°. Using your formula with my temps:

65 - 72 [flour temperature] = -7

65 - 72 [room temperature] = -7

65 - 30 [food processor] = 36

- 7 - 7 + 36 =22˚F water temperature, which is a little tough to achieve! When I plugged your room & ingredient temps it came to 34° water...that’s why ice water works for you; you’re conditions are cooler. I could try pre-cooling the flour in the fridge or freezer first.

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Sorry, Andrew, I just tried again and I don’t see how it’s possible to hit 65° in a food processor without a cooler room/ingredients:

Unpulsed flour: 74°

Pulsed flour, etc. 5x (5 sec. total): 75°

Added oil & 34° water, mixed 34 seconds: 63°

10-minute rest: 63°

Added salt, mixed 19 sec.: 70°

Hand kneaded 15 seconds: 71°

I can share photos of the dough if you like; 3 photos: after first knead, after 2nd knead, after hand knead.

https://share.icloud.com/photos/06Jthx2OsauIuKW_mQxhJ2xGA

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I'm sort of amazed that using high-protein flour doesn't make the final dough unmanageably elastic for final shaping. (But since it works for you, obviously it isn't unmanageable.)

I also have heard that hi-pro flour is traditional for NYC-style pizza. Perhaps the long retarding helps...

I use an average protein typo-00 for my Neapolitan dough and include a long retard, too...and am happy with how that handles.

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A question about semolina—because semolina is better for dusting your peel, should you also dip your dough in semolina instead of flour before shaping? With the super peel, you don’t need any semolina or bench flour, right? Thanks!

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Just tried it for the first time, and it came out really well. I need to work on my sauce and toppings (chicken garlic for us and olives and onion for the child) but the crust was great. I loaded it into the oven on parchment, which charred a bit at 550, but not badly in 8 minutes. Eventually I'll get a grown-up peel to replace the one from Papa Murphy's.

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What brand of low moisture aged mozzarella do you recommend? Also, when is the sauce recipe coming out? Thanks!

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If I’m planning to use a stand mixer then is it still necessary to knead by hand until smooth in step 4 or can I just keep mixing with the dough hook until it’s smooth?

Sorry if this is an obvious question, it will actually be my first time using my new stand mixer. :)

Also, just a note on the ingredients list: here in Dallas I have not been able to find any vital wheat gluten at either the regular grocery store or the more upscale WholeFoodsy type store.

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Jan 18, 2021Liked by Andrew Janjigian

Hi Andrew, this is my first attempt at making pizza, so I don't have a stone, steel or peel. How do I go about cooking? Thanks!

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Just made another batch of dough tonight to bake Friday or Saturday. Huge hit with the family. In the process (!) It was clear the lid on my food processor is about to give up the ghost after 30+ years, so if I'm going to replace it, was wondering if there were any recommendations for a good choice for breadmaking.

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This is delicious! I’ve made it six times now. Recently I’ve started using it in my Roccbox pizza oven, baking at 350C. However it is less crispy in the Roccbox than in my home oven. Do you have any guesses about what is going on?

Thank you for a great recipe!

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This sounds intriguing, though more complicated than mine (poolish overnight of 750gr flour, 900gr water, 5gr yeast; morning add 750 gr flour, 30 gr salt, 25gr yeast, 90gr oil; follow with rising, kneading etc, all at kitchen or basement temp as indicated, made into dough balls around an hour before turning into crusts.) Yield is eight crusts generally around 310gr each (there's always a bit of variation, so I weigh the dough and divide by eight.) I'd be interested in trying this but: really? Who has that much real estate for 2500gr of dough in their fridge for 1-4 days? Pas moi, my friend!

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How long do you usually knead after the food processor/stand mixer? I've used both methods and end up kneading for a long time without really getting a very smooth surface then end up with a tough dough afterwards.

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