wackyjacky wrote:^^^^^^ Yup, gloppy garbage. I don't want Pizza Hut type crap. They way over-top them to hide the fact that the crust is awful. It is closer to sawdust than the right grain for pizza and pasta. Bread flour does not make a good product. Most places don't use the proper wheat (hard durum) because it is more expensive. Mediterreneo was the only place in town that did. The wheat needs to be high in gluten and protein. A good crust should be firm yet chewy and you don't need a lot of stuff on it because it tastes good by itself. Go to Brooklyn or Limoncello in PP sometime and you will see what I am talking about. You're showing me a fast food type that has about as much a connection to a good pizza as McDonald's does to a good hamburger.

haha thats a good point, i was wasted when i ate it so the stodgy pizza probably seemed more appealing at the time lol

will have to check out those suggested places in PP and check it out

there are a lot of different styles.
hot cooked with thin crust, like in a wood fired oven. takes abt 4 mins to cook if hot enough.
lower oven for napoli style with a thicker crust which is mostly the kind found in USA. soft and moist.

all need some hard wheat flour-
https://en.wikipedia.org/wiki/Wheat
and durum in the mix is good provided there is enough gluten
https://en.wikipedia.org/wiki/Durum

tipo 00 grind is best if you can get it, and you can in fact order it from me if you can;t find it locally, but i bet jack heubel would sell you some in sihanoukville and fresh yeast too maybe.
a lot more on pizza dough here
http://slice.seriouseats.com/archives/2 ... dough.html
who knew it is a foam? not me!

The Pizza Company Sihanoukville
One of my Khmer friends uploaded this recently...


think ill pass

frank lee bent wrote:there are a lot of different styles.
hot cooked with thin crust, like in a wood fired oven. takes abt 4 mins to cook if hot enough.
lower oven for napoli style with a thicker crust which is mostly the kind found in USA. soft and moist.

all need some hard wheat flour-
https://en.wikipedia.org/wiki/Wheat
and durum in the mix is good provided there is enough gluten
https://en.wikipedia.org/wiki/Durum

tipo 00 grind is best if you can get it, and you can in fact order it from me if you can;t find it locally, but i bet jack heubel would sell you some in sihanoukville and fresh yeast too maybe.
a lot more on pizza dough here
http://slice.seriouseats.com/archives/2 ... dough.html
who knew it is a foam? not me!

^^^^ Good stuff there ! Back in the States we had one farmer in Montana grow Hard Red Spring Wheat for all our pizza and pasta. It's really high in gluten and protein and made a great product.

The pie I posted/make is a Napoli style pie (check out Jeff Varasano's web site.) Its in for a 3 to 4 min at 800+F. It comes out with a crisp bottom and chewy/bubbly crust. The chewy/bubbly part comes from the water in the dough flashing to steam. Any lower temp and you get a yeast rise like bread. Most I've tried in Snooky have a crust like a soda cracker due to killing the dough rolling it out with too much flour and too thin. The other kind is a bread-like yeast rise due to too low a temp. (Like done at the over-priced Pie-Company in Snooky and PP.) I've also yet to run across a place here that knows how to make a good sauce also. Olive and Olive used to be good, but has gone downhill. I tried the first place mentioned in this tread and their pie was not good. It was rolled too thin, the dough was dead due to that and the sauce was bland.

coming from England hearing a pizza being called a pie is completely weird lol for obvious reasons
the only pizzas id [ersonally call a pie would be the Chicago style Deep dish pizzas as they are more like a Pizza Pie rather than a style of flatbread

interesting tech discussion. agreed about breadiness of crust. decent pizza can still be made at 325 c though

(I've lost the keyboard key to call it by its first name so call it a pie. Will repair this week.)

You can not make a good Napoli's pie at anything under 800F. At 375F you get a yeast rise and bread. That is unless it has been rolled too thing and killed with flour, then you get a flat cracker with red sauce and cheese on it like most made in Snooky. As I said, check out Jeff Varasano's web site if you want to see how a master does it.

^^^^^^ Absolutely. We kept our's at 800 and the chef would only burn olive wood, which made me crazy since it cost a lot more than other hardwoods. The age of the mother dough is important too. The older stuff is way more complex and produces more crust bubbles.

Yes, a cold rise, aged dough is essential. For great info, as I stated before, check out Jeff Varasano's web site to see how a master does it.