Hi Ali. I used your calculations for a lower hydration Jim Lahey dough for my outdoor oven along with your tip of rice flour for the peel (brilliant) and the pizzas were great. Just the outdoor dough I was looking for. Thank you very much.
Hi! I have been enjoying Pizza night and your outdoor pizza oven variation on the Neapolitanish dough. Do you have a similar variation for the jim Lahey dough? That easiest dough, using a full bag of OO flour, and yeast, salt, and warm water, pop it in the fridge, and get six balls of dough.. thanks for your consideration.
Hi! And I don't have one written down anywhere, but I think this would work:
1000 grams 00 flour
25 grams salt
2 grams (1/2 teaspoon) instant yeast
700 grams water
This would make the hydration 70%, which, like the outdoor pizza oven variation in Pizza Night, is on the high side for noth Neapolitan-style dough and outdoor oven dough, but as long as you cook it at that lower range (650-750F), it will work out fine. If you want to cook it at a higher temperature, I'd reduce the water to 650 grams.
Perfect timing on this newsletter! My kitchen rarely gets below 84°F this time of year. I do sourdough frequently as waffles, breads and hotcakes. The reefer is my best buddy for the slow & cold overnight. I'm bringing a bowl of waffle (discard) sourdough to temp while writing this.
Love Pizza Night, Ali! I made two pizzas for tonight when a friend came over, both with the thin crust, and I baked them on my steel in the oven because rain was threatening. One was the mushroom & fontina and the other the ratatouille. They turned out great, even though the ratatouille was supposed to be grilled and the mushroom to have Neapolitan ish crust. Any advice on freezing dough balls?
Oh yay! So nice to read all of this Diane. Regarding freezing: I freeze immediately after I ball up the dough. If you have dough already portioned and in balls in the fridge, I would remove them, re-ball them (they will have inflated slightly in the fridge), then freeze them. Let me know if this makes sense.
I love your dinner ideas when time is tight. Please let us know more! And by the way I loved that you lived for a time in Carlsbad which is where I live now. Will try out the pizza place mentioned in your book!
Awww!! Carlsbad has such a place in my heart, because it's essentially where we landed after a 2-week cross country drive. California may as well have been a different country... and I fell in love instantly.
Ali, you mention refridge option for sourdough but I'm not clear as to why your regular neopolitan dough doesn't go directly into the fridge for a slower rise especially during summer. Is there a negative affect on the dough? I'm in Florida, I'm wondering your direction on this.. Thank you.
Hi! Ideally the dough spends time at room temperature first — although 1/2 teaspoon of yeast is more than sufficient during the summer, in the fridge, with that amount of yeast and cold water, the dough won't budge much. You can stick the dough in the fridge immediately if you need to, but you likely won't see much action, so while there won't be any negative affect on the dough, the dough does need some time at room temperature to grow. Hope that helps!
This looks delicious, very similar to something my mom made us often in the summer. And such a good reminder why chopped salads are so good! We have oodles of greens (kale, red leaf, green leaf, curly kale) in the garden and I make salad every night, but last night I chopped everything with peppers and cucumbers and it all felt fresh and new again. Everyone ate doubles of the chopped version.
Hi Ali. I used your calculations for a lower hydration Jim Lahey dough for my outdoor oven along with your tip of rice flour for the peel (brilliant) and the pizzas were great. Just the outdoor dough I was looking for. Thank you very much.
I'm so happy to hear this! Thanks for reporting back :)
I absolutely love your cookbook! Such a great resource and it’s a mainstay in my weekly menu planning
So nice to hear this, Christine! Thank you :)
Hi! I have been enjoying Pizza night and your outdoor pizza oven variation on the Neapolitanish dough. Do you have a similar variation for the jim Lahey dough? That easiest dough, using a full bag of OO flour, and yeast, salt, and warm water, pop it in the fridge, and get six balls of dough.. thanks for your consideration.
Hi! And I don't have one written down anywhere, but I think this would work:
1000 grams 00 flour
25 grams salt
2 grams (1/2 teaspoon) instant yeast
700 grams water
This would make the hydration 70%, which, like the outdoor pizza oven variation in Pizza Night, is on the high side for noth Neapolitan-style dough and outdoor oven dough, but as long as you cook it at that lower range (650-750F), it will work out fine. If you want to cook it at a higher temperature, I'd reduce the water to 650 grams.
Chopped salads are the “it” girl salad of the moment🥗💕
Also in sandwich form... as in chopped salad sandwich... right?! Or has that wave passed?
If it’s passed, it’s due for a comeback!
Agreed!
Oooh you have really piqued my interest with this white pizza with arugula, pistacchio and honey! What a combo!
Perfect timing on this newsletter! My kitchen rarely gets below 84°F this time of year. I do sourdough frequently as waffles, breads and hotcakes. The reefer is my best buddy for the slow & cold overnight. I'm bringing a bowl of waffle (discard) sourdough to temp while writing this.
Thanks
So true! Fridge = best friend all summer long :)
Once again with the timely and helpful tips! It's getting muggy and humid in Ontario, so this will come in handy.🍕
Love Pizza Night, Ali! I made two pizzas for tonight when a friend came over, both with the thin crust, and I baked them on my steel in the oven because rain was threatening. One was the mushroom & fontina and the other the ratatouille. They turned out great, even though the ratatouille was supposed to be grilled and the mushroom to have Neapolitan ish crust. Any advice on freezing dough balls?
Oh yay! So nice to read all of this Diane. Regarding freezing: I freeze immediately after I ball up the dough. If you have dough already portioned and in balls in the fridge, I would remove them, re-ball them (they will have inflated slightly in the fridge), then freeze them. Let me know if this makes sense.
Great advice, thanks!
I love your dinner ideas when time is tight. Please let us know more! And by the way I loved that you lived for a time in Carlsbad which is where I live now. Will try out the pizza place mentioned in your book!
Awww!! Carlsbad has such a place in my heart, because it's essentially where we landed after a 2-week cross country drive. California may as well have been a different country... and I fell in love instantly.
I grew up in Georgia so I agree it feels like a whole other country! ❤️
Ali, you mention refridge option for sourdough but I'm not clear as to why your regular neopolitan dough doesn't go directly into the fridge for a slower rise especially during summer. Is there a negative affect on the dough? I'm in Florida, I'm wondering your direction on this.. Thank you.
Hi! Ideally the dough spends time at room temperature first — although 1/2 teaspoon of yeast is more than sufficient during the summer, in the fridge, with that amount of yeast and cold water, the dough won't budge much. You can stick the dough in the fridge immediately if you need to, but you likely won't see much action, so while there won't be any negative affect on the dough, the dough does need some time at room temperature to grow. Hope that helps!
Thanks for the summertime dough guidance, Ali. I keep jars of your salad dressings in the fridge.
So nice to hear this, Leslie!
chopped salads for the win always and forever.
This looks delicious, very similar to something my mom made us often in the summer. And such a good reminder why chopped salads are so good! We have oodles of greens (kale, red leaf, green leaf, curly kale) in the garden and I make salad every night, but last night I chopped everything with peppers and cucumbers and it all felt fresh and new again. Everyone ate doubles of the chopped version.
Thanks the information. I will give it a go and let you know how it turns out!