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**jpc** · 05-25-2010, 09:01 PM

In case anyone is interested, this is the best place I've found to learn about all things pizza:

pizzamaking.com

In particular, the Lehmann dough calculator for making NY-style dough is spot-on; the calculator is based on this recipe. I use a slightly modified technique to bring the dough together, but it's more or less the same.

One other site that is helpful as well is Jeff Varasano's pizza page, but it's a bear to read due to the format of the page. Lots of good info in there!!

**marubozo** · 05-25-2010, 09:17 PM

Quote:

Originally Posted by Mermaid

Oooh yeah... cast iron skillet FTW!! +1

Why have I not thought of this myself? I use my cast iron skillet for damn near everything but I never thought about making a deep dish pizza with it. Brilliant! That's going to be next on my list of things to try

DeusInnomen · 05-27-2010, 12:19 PM

Quote:

Originally Posted by Mermaid

Oooh yeah... cast iron skillet FTW!! +1

I grew up in the Chicago area, and got spoiled eating the deep dish "butter crust" fat bombs with chunky tomato sauce glooped on top.
The stuff is amazing, especially with the right beer.
I didn't even think to use the cast iron skillet, but that makes perfect sense to me - will get perfect even heat distribution (not to mention, can take higher heat levels just fine).
Semolina flour is also a fantastic idea - I've made semolina bread a few times and I just love the texture.
I haven't made pizza in a very long time, but you guys have given me some great ideas.

+42 to Chicago-style pizza.

Actually, cast iron is the same way my wife makes her breads nowadays. She just tosses a 5 quart cast iron pot straight into the oven to pre-heat it, adds the dough when it's ready, then bakes it in the pot. Out pops perfectly awesome bread every time. (She makes a fantastic pale ale beer bread, and uses the same technique to make bread over the camp fire.)

RatCity · 06-04-2010, 04:24 PM

If you guys haven't seen this already, thought I would point out this great article about pizza dough in the NYT:

The Slow Route to Homemade Pizza

All about the best doughs around, yeast starters, slow rising the dough, etc., sort of a perfect fit for a homebrew beer nerd :-)

Just got a pizza stone for my bday...am pumped to use it this weekend!! Pairing with a Flat Tire clone from MWS. Mmmmmmm.

McCall St. Brewer · 06-04-2010, 06:24 PM

I have tried for years to get pizzeria quality crust at home. I use a stone and a peel and bake my pizzas at 550 F., the hottest my oven will go. I have perfected my tomatoes and my toppings, but still have a long way to go with the crust. It seems that one of the biggest things is to have an oven that is hot enough. My gas grill gets really hot if I crank up the burners to full and close the top. Could I put my pizza stone in it and use it for pizza?

MBasile · 06-04-2010, 06:29 PM

Here's mine, I just need to source better cheese (I've been happy with the trader joes sauce).

•8 ounces of malty beer - usually a maibock, or Rogue DGA
•1.5 cups bread flour
•1.5 cup all-purpose flour
•1 tablespoon sugar
•1 tablespoon brown sugar
•1 teaspoon salt
•1/2 tablespoon italian herbs
•2 tablespoons cheese
•1 packet of yeast
•Olive oil - brushed on to crust before cooking and let sit for 15 minutes.

Cook it at 550˚ on a stone for 4 minutes before adding sauce and toppings, then add everything and do it for another ~4 minutes (this is because I make my crust thick)

**dataz722** · 06-04-2010, 06:30 PM

Quote:

Originally Posted by McCall St. Brewer

I have tried for years to get pizzeria quality crust at home. I use a stone and a peel and bake my pizzas at 550 F., the hottest my oven will go. I have perfected my tomatoes and my toppings, but still have a long way to go with the crust. It seems that one of the biggest things is to have an oven that is hot enough. My gas grill gets really hot if I crank up the burners to full and close the top. Could I put my pizza stone in it and use it for pizza?

Check out pizzamaking.com. You might have problem using the stone on a gas grill but 550-600 over should be fine for a NY style.

Hugh_Jass · 06-04-2010, 06:42 PM

Quote:

Originally Posted by McCall St. Brewer

I have tried for years to get pizzeria quality crust at home. I use a stone and a peel and bake my pizzas at 550 F., the hottest my oven will go. I have perfected my tomatoes and my toppings, but still have a long way to go with the crust. It seems that one of the biggest things is to have an oven that is hot enough. My gas grill gets really hot if I crank up the burners to full and close the top. Could I put my pizza stone in it and use it for pizza?

Getting NY style pizza crust requires a high gluten flour. King Arthur's bread flour works well. If this is not available, gluten should be available in the baking section of your local grocery store. The gluten lends elasticity to the dough and in turn allows it to stretch thin. I've also taken to a cold rise for the dough.

I use this recipe for my dough

http://www.hungrycravings.com/2008/10/pizza-dough.html

For pizza on the grill, try this pan...

http://www.lehmans.com/store/Kitchen___Cookware___Cast_Iron_Cookware___Lodge_Ca st_Iron_Cookware___Lodge_Logic_Cast_Iron_Pizza_Pan ___P14P3?Args=

It's expensive, but we use ours for EVERYTHING!