karstopography wrote: ↑Fri Mar 04, 2022 6:24 pm I believe a dry climate, relative lack of humidity is important for good pizza. Good soft water might be another requirement. Texas, in general, doesn’t excel in pizza making. The best pizza I’ve had has been in northern or western places. It is what it is, feel free to disagree.

Not going to disagree with how you feel, 'That would be preposterous.
But to blanket a state the size of Texas with its many climates is a little--- well I don't know.

Dry climate.
From what I have read the perfect humidity to bake bread is around 60 to 70 percent or some such rot.
Your area is almost always way high in humidity.
Mine swings all over the place but in times I can dry peppers.

Alpine Texas is at a 4000 foot elevation and is almost always down around 20 percent or so.
Same with other places I lived in west Texas.
Speaking of elevation I think that would be a factor too.

What is the pizza cooked in.
Electric is dry gas puts out moisture.
Brick ovens are fired by wood or coal and the fuel is removed for baking.

Inside or outside.
If Inside the house humidity can be controlled.
Outside it can't.

Another factor is the experience of the chef.
Some follow strict guidelines and measures every time, not taking into account of weather factors.
Others do and make adjustments.
I my adjustments because flour can absorb moisture.
Keep in mind I'm not going to discuss chain pizza places and to me aren't a part of the discussion.

What flour to use.
Some like their crust hard and crunchy others not so.
Some say all porpoise flour and others say cake flour.
I like the durum semolina as it is the hardest grain with hard red wheat coming in a close second.

Over working the dough and knowing when to stop.
Not letting the dough rest.
Oven temperature.
This is the main reason I don't make it at home often.
Because you have in my opinion get it very hot.

Attitude of the owner of the establishment and its working staff.
Atmosphere and surrounding environment as to where you are.
Austin Pizza garden was probably one of the very best places there ever was.
But the pandemic shut it down permanently.
It was in an old building over 100 years old in Oak Hill.
My wife would want Pizza and I would drive from Bastrop to it for Pizza.
Quite a long drive but well worth the trip.
Plus there was a nursery near by.

Next the head chef owner and where they are from.
Does that person make their staff follow the rules with no exceptions.
I'm one of those people.
I tell what is expected from the start and won't except any less.
Then the many styles of Pizza play a part.
So I think from all if this you can make Pizza any place on earth with the right equipment the right products and the right people.
One ideology is to make money selling food.
Another ideology is to make good food with the money as an added bonus.

Water doesn’t play into the factor at all simply because you can make water the way you want it.

Here are some shots of the Austin Pizza Garden.
You couldn't be in a hurry and expect to pay a little more.
But the place was fantastic.
Not for the Pizza Hut crowd.
The food came out bubbling hot and fresh.
All manner of drinks.

To me, a pizza should have dough only thick enough to hold up to its toppings, which means as thin as possible.

Tormato wrote: ↑Sat Mar 05, 2022 9:33 am To me, a pizza should have dough only thick enough to hold up to its toppings, which means as thin as possible.

Exactly.

Just finished my dough.
2 cups semolina.
1/4 cup AP flour.
About 2 1/2 teaspoons yeast.
Teaspoon of salt.
Teaspoon of sugar
Two tablespoons of fresh ground oregano.
Dash of olive oil.
About one cup of water adjusting for humidity to get the dough ball right.
I honestly have no idea what I'm doing.

When all else fails, throw it in your tortilla press.

Pizza dough coming along nicely after 45 minutes in the proofing chamber.
Which is my oven heated with the oven light.
The yeast I used said best used buy July 2020.
I keep it in the jar in the refrigerator.
I do not buy yeast in the paper packages.
It was proofed in a cup of warm pure water started foaming in less then 5 minutes.
I don't use sink water because of the chlorine I use RO water.
The dough was put in a stainless steel bowl slathered with EVOO.
Plastic wrap on top.

Punched down dough kneaded and cut in half.
Formed into two balls by pulling fron top to bottom while rotating.
Then wrapped in plastic wrap individually and put in refrigerator to rest, let things happen and not rise again at this time.
I'm not ready to eat yet and haven't figured out what I want to make.

A few of the ingredients prepared in advance.
Thin sliced red onion.
Green olives cut in half.
9 slices of pepperoni.
I also pulled a pound of my homemade Italian Sausage and added.
Crushed chile de arbol.
Chipotle powder.
Smoked sweet paprika.
A pinch of my Tajin hack.
Its mixed and resting to be mixed again before making meatballs in the oven on low.
Mushrooms are already sliced in the refrigerator.

Next for the sauce.
1 15 ounce can of Red Gold crushed tomatoes.
2 6 ounce can of Cento tomato paste.
About 6 cloves of garlic ran through the garlic press.
Tablespoon or so of dried basil.
2 healthy shots of vermouth.
1 Tablespoon of homemade ghee.
Melt the ghee cook the garlic in the ghee but don't burn it.
Add the can of crushed tomatoes and tomato paste.
Add a dash of water and two good shots of vermouth.
Add the basil.
Mix, stir and put on warm covered.
Now it's ready.

Wee mimi spicy Italian sausage meatballs ready for the oven at 170F.
Don't want to cook the fat out.

Meatballs cooked until just springy but not firm.
Now after a short break it's time to hopefully build a delicious 12 inch pizza.

It's all built and ready to go.
Brush the outer crust with olive oil.
Topped with imported flaked salt from the island of Cyprus.

worth1 wrote: ↑Sat Mar 05, 2022 11:03 am Punched down dough kneaded and cut in half.
Formed into two balls by pulling fron top to bottom while rotating.
Then wrapped in plastic wrap individually and put in refrigerator to rest, let things happen and not rise again at this time.
I'm not ready to eat yet and haven't figured out what I want to make.
20220305_105255.jpg

20220305_105445.jpg

An artisanal elephant ear?

Careful.
Scalding hot pizza.
The crust is remarkably delicious.

I finished off the pizza and now I have a calzone waiting in the isles for supper.
Same ingredients minus the green olives.
Yes I know calzones don't have sauce inside, but it's my calzone.
Probably turn out to be a total disaster.
Once about half cooked I'm going to freeze it.

Baked at 400F for 15 minutes and cooling before going in the freezer.
The crust is saturated in olive olive so it won't dry out.
Hopefully.
I just can't eat this type of food 3 times in a row so it will be supper later on in the week.
These little pizza pans are really handy.
They heat up evenly in a conventional oven and make a nice bottom crust.
I have this 12 inch and a bigger 16 inch.

The tetraploid wheats which are best for pasta also are said to make the best pizza crust too. Durum, atta, semolina, emmer, farro, probably even poulard, cone wheat, and others chelta zanduri etc. The tetraploids have higher protein but not the same balance of glutenins, gliadins proteins as the bread wheat which rises to the max. So I've read.
With ordinary bread dough crust, if you want a thin one just leave the dough to rest for a day. It'll stay thin.
I do sometimes enjoy the spur of the moment rustic pizza though, with random risings and all.

@Bower
I took lessons from a Sicilian Grandma from Sicily.
Sadly she passed away a few years ago.

We were just talking here about greek pizza shops, literally last night, that is too funny that is was mentioned here too.
"Then why does your sign say Italian Pizza?
"Who would want to buy Greek Pizzas?

Thin or stuffed crust pizza, not more me. Now that stuffed crust pizza, that looks like a lot of work.

Today
The first one off the camera is "IMG_4077". Well, I hope I get Trapper John working doing the heart surgery, not the other one. If he is up, just let me die. I like these stromboli best the next day, straight from the fridge. I think you miss a lot of the flavors eating hot. I like to eat it cool, like a sandwich, dipped into my pizza sauce.

edit - pizza, that gets eaten hot. The fridge dries out pizza and makes the crust hard.