Best Pizza and best time
Posted 06 April 2012 - 11:52 AM
Posted 06 April 2012 - 12:19 PM
Posted 06 April 2012 - 12:47 PM
I'm making pizza even as we speak--for the very first time. The dough is going for its second rise. I may pat it, may roll it, may sit on it--LOL--to get it to the right size for pizza. We'll see what happens. Pizza temptation has gotten the best of me and Domino's ain't it.
Gosh, I always use a rolling pin on my pizza dough. And it turns out great, not cardboardy.
If all else fails, we'll be in NYC in May, where they make the best pizza on earth.
Posted 06 April 2012 - 12:56 PM
Posted 06 April 2012 - 05:21 PM
Posted 06 April 2012 - 05:31 PM
Posted 07 April 2012 - 07:26 AM
Re: After 15 years we've seen people come and go and it's always nice to know that some are definitely not missed when they leave and return to whatever small place they came from. Tres Estrellas and Selecta are perfectly fine Mexican unbleached flours for making excellent pizza dough. Sadly, the majority of restaurants here do not make a good pizza dough as they do not know what they are doing and they do not, generally, cook at sufficient temperature to ensure a good product. A home cook, even without a pizza oven, can do a respectable job on a good barbecue providing they can get a covered temperature of close to 600 degrees. Good pizza dough takes time and is much better if you "proof" overnight in the refrigerator. It also needs a full ten minutes of kneading and has to double in size when rising. It's also critical that the yeast is allowed to develop naturally and that the water temperature for the yeast is not too hot.
Great comments -- thanks for the instructions! I come so close each time, but never quite get it right.
Posted 07 April 2012 - 07:44 AM
Posted 07 April 2012 - 11:18 AM
The pizza I made yesterday, dough and all. It was 12" in diameter.
The dough recipe I used: http://www.foodnetwo...pe3/index.html. Rather than mix the dough in a food processor or mixer with dough hook, I did it the old-fashioned way: with a wooden spoon. Pizza dough is a snap to make, truly. I used Mexican yeast (Tradi-Pan) and Mexican flour (Selecta) and my MABE Mexican stove's oven, turned up to MAX. Remember that the altitude in the part of Mexico City where I am is more than 3,000 feet HIGHER than Lake Chapala. It was easy-peasy, the entire process.
The whole thing was wonderful, and a really fun experience.
Posted 12 April 2012 - 06:57 PM
We did have incredible pizza about 15 minutes on the far side of Chapala call Focaccia. Wow, was that worth the drive. It is a little far, but wow is it worth it.
Posted 12 April 2012 - 08:48 PM
Posted 27 July 2012 - 09:39 AM
Posted 28 July 2012 - 10:54 AM
Posted 28 July 2012 - 11:20 AM
We're from New York and unfortunately nothing compares to pizza from there. So we basically have just stopped looking. But my husband does like the small pizza from Ajijic Tango. BTW what are comales?
Sr. Google, your friend, has this answer:
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