Quote (nekrotic @ May 13 2012 11:24am)

looking to buy a good pizza stone.

any recommendation ?

Quote (Wycka @ 9 Apr 2012 06:45)

i might post pics next time i make it

1. the secret is not to put too many topings on

how i make a dough:

380 ml water
1 teaspoon dry yeast
200 ml semolina
300+ ml unbleached all purpose but with higher gluten flour (the ammount may differ. i always have to put way more)
1,5 teaspoon salt
2,5  table spoons olive oil
1 teaspoon sugar

put all the ingredients together and knead for 10-15 minutes (i use mixer so it's easier). Don't forget to use more flour if needed. Knead until the dough is just not sticky anymore. It doesn't really matter. It may stick a bit.
take a big bowl, put some olive oil in and make sure bowl's inside is covered with it. Put your dough in and brush some oil on dough too. Cover the bowl with plastic sheet. make some holes for air. put the dough into the fridge for 24-36 hours. I went for 40 hours once so i'm not sure what's the actual limit until it goes bad. Take the dough from the fridge. IT should be risen and very bubbly. Take out the dough and scrape it on very well floured surface. Get some flour on the dough. Tap it a bit so it won't be sticky at all. Divide it into equal parts. I get 6, but it really depends on the extra flour you put in. Just check for yourself. Round the divided dough into smooth balls and put them on somekind of tray. I put them on oiled baking sheet and brush each dough ball with oil so it won't get any crust. Cover it and keep it warmly for about 1hour. Pour some flour on the plate. Take 1 dough ball and put it into the plate and cover it in flour (you may just put flour on surface but i realised it gets too messy. it's up to you). Now roll/stretch the dough until you are satisfied. I also toss pizza but it's a bit annoying until you learn to do it. Then i put the dough on slightly oily baking sheet and put the dough on. Then i put my toppings on and put it in the over. The higher the temperature, the better. Mine goes to 250C. I'm not sure how long it bakes, you should just watch until the crust starts browning.

Quote (nekrotic @ 22 May 2012 01:55)

what type of semolina you use ?

Quote (Wycka @ Apr 9 2012 07:45am)

i might post pics next time i make it

1. the secret is not to put too many topings on

how i make a dough:

380 ml water
1 teaspoon dry yeast
200 ml semolina
300+ ml unbleached all purpose but with higher gluten flour (the ammount may differ. i always have to put way more)
1,5 teaspoon salt
2,5  table spoons olive oil
1 teaspoon sugar

put all the ingredients together and knead for 10-15 minutes (i use mixer so it's easier). Don't forget to use more flour if needed. Knead until the dough is just not sticky anymore. It doesn't really matter. It may stick a bit.
take a big bowl, put some olive oil in and make sure bowl's inside is covered with it. Put your dough in and brush some oil on dough too. Cover the bowl with plastic sheet. make some holes for air. put the dough into the fridge for 24-36 hours. I went for 40 hours once so i'm not sure what's the actual limit until it goes bad. Take the dough from the fridge. IT should be risen and very bubbly. Take out the dough and scrape it on very well floured surface. Get some flour on the dough. Tap it a bit so it won't be sticky at all. Divide it into equal parts. I get 6, but it really depends on the extra flour you put in. Just check for yourself. Round the divided dough into smooth balls and put them on somekind of tray. I put them on oiled baking sheet and brush each dough ball with oil so it won't get any crust. Cover it and keep it warmly for about 1hour. Pour some flour on the plate. Take 1 dough ball and put it into the plate and cover it in flour (you may just put flour on surface but i realised it gets too messy. it's up to you). Now roll/stretch the dough until you are satisfied. I also toss pizza but it's a bit annoying until you learn to do it. Then i put the dough on slightly oily baking sheet and put the dough on. Then i put my toppings on and put it in the over. The higher the temperature, the better. Mine goes to 250C. I'm not sure how long it bakes, you should just watch until the crust starts browning.

Quote (Forearm @ 22 May 2012 08:04)

Definitely saving this.

It looks pretty good actually.

Quote (nekrotic @ May 22 2012 07:17am)

Just bough my pizza stone yesterday.  Will try my first dough sometime this week

Quote (Dmon_Hunter @ 14 May 2012 21:49)

Ours is rectangular. http://forums.d2jsp.org/topic.php?t=60939952&f=152&o=18

Best recommendation I have: Get a pizza peel!!!

http://www.youtube.com/watch?v=sSY-l2KfO1w