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cheezydemon3 04-21-2012 02:05 PM

My best PIZZA from scratch
 
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Attachment 58256

Evets 04-22-2012 06:25 AM

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Oh boy, I love making pizza. Here's one of several 18 inch N.Y. style pies made in my wood-fired oven a couple weeks ago. Just a basic pepperoni and cheese. Home made dough and sauce. Baked in 3 and a half minutes at about 650-700.


Evets 04-22-2012 06:25 AM

2 Attachment(s)

Oh boy, I love making pizza. Here's one of several 18 inch N.Y. style pies made in my wood-fired oven a couple weeks ago. Just a basic pepperoni and cheese. Home made dough and sauce. Baked in 3 and a half minutes at about 650-700.


Evets 04-23-2012 04:44 PM

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I've had great results with Reinhart's recipe. 5-7 days should be no problem, but you might want to knock the yeast amount and the hydration back a little bit.
Here are some old pictures of a couple Reinhart dough pies I baked some time ago.


Evets 04-23-2012 04:44 PM

4 Attachment(s)

I've had great results with Reinhart's recipe. 5-7 days should be no problem, but you might want to knock the yeast amount and the hydration back a little bit.
Here are some old pictures of a couple Reinhart dough pies I baked some time ago.


Evets 04-23-2012 04:44 PM

4 Attachment(s)

I've had great results with Reinhart's recipe. 5-7 days should be no problem, but you might want to knock the yeast amount and the hydration back a little bit.
Here are some old pictures of a couple Reinhart dough pies I baked some time ago.


Evets 04-23-2012 04:44 PM

4 Attachment(s)

I've had great results with Reinhart's recipe. 5-7 days should be no problem, but you might want to knock the yeast amount and the hydration back a little bit.
Here are some old pictures of a couple Reinhart dough pies I baked some time ago.


rhamilton 04-23-2012 05:29 PM

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Jiffy Pizza Crust (box form! -- follow the instructions)
Brush with EVOO + black pepper, garlic, and oregano
Bake for 5-10 minutes (just enough to keep the dough from absorbing the sauce mid-bake)
Add sauce, pizza cheese blend, mozzarella, fresh basil, and prosciutto
Bake for another 15-25 minutes until cheese is bubbly.

Pic is about 5 minutes into the second bake.

I'll have to try homemade crust this next weekend


Evets 04-23-2012 07:10 PM

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Quote:
Originally Posted by cheezydemon3 View Post
Making the crust really is fun for me, like making beer, but easier.....and cheap!

I agree, it's a lot of fun, but I don't know about cheap.
Once I was able to make a decent dough, I began to obsess over it just like beer. I started trying different styles, pans, $400 mixer, $2000 brick oven, several different flours in bulk, different kinds of tomatoes by the case, a multitude of cheeses and toppings to try. I could go on and on. Now I'm working on a mobile pizza project with a friend. We turning a vintage '67 Airstream camper into a pizza kitchen, including a wood-fired oven.
We took the body off to beef up the frame and install a new axle and floor. We built our own service window and are about ready to fit out the interior.
I hope I don't get sick of pizza anytime soon.

Evets 04-23-2012 07:10 PM

5 Attachment(s)
Quote:
Originally Posted by cheezydemon3 View Post
Making the crust really is fun for me, like making beer, but easier.....and cheap!

I agree, it's a lot of fun, but I don't know about cheap.
Once I was able to make a decent dough, I began to obsess over it just like beer. I started trying different styles, pans, $400 mixer, $2000 brick oven, several different flours in bulk, different kinds of tomatoes by the case, a multitude of cheeses and toppings to try. I could go on and on. Now I'm working on a mobile pizza project with a friend. We turning a vintage '67 Airstream camper into a pizza kitchen, including a wood-fired oven.
We took the body off to beef up the frame and install a new axle and floor. We built our own service window and are about ready to fit out the interior.
I hope I don't get sick of pizza anytime soon.


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