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Old 04-23-2013, 10:55 AM   #141
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Originally Posted by JUST_BREW_IT View Post
would something like this work? Or do I want something bigger?

http://www.walmart.com/ip/Hamilton-B...chine/16503557
That may work, hard to say really. See if you can find the manual for it online, you want one that has a delay cycle and a bake only cycle, several "artisan" cycles are also good.
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Old 04-23-2013, 11:19 AM   #142
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I love a good homemade pizza too. Had a boss while I was in college who made a killer thin crust and cooked his pizzas in a green egg grill.

Anyway, I make pizza about once a month now and when I get a chance later today, I'll put together my process, dough & sauce recipes along with two topping combinations that are absolutely insane.

Pizza and IPA -- mmm. I think I have dinner plans.

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Old 04-23-2013, 02:33 PM   #143
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Calzone leaked. It was still fantastic, but I'll hold the pics for now..

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Old 04-23-2013, 02:35 PM   #144
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Old 04-23-2013, 02:51 PM   #145
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That looks interesting. Cheese under the sauce? Pesto?
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Old 04-23-2013, 02:54 PM   #146
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Yup. Deep dish has the cheese, toppings, sauce and dollops of pesto. Only did the pesto as it was a special request from on of my guests.

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Old 04-23-2013, 04:06 PM   #147
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Nice.

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Old 04-23-2013, 04:35 PM   #148
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Great thread! Subscribed.
Does anyone grill their pizza? It's getting warmer outside and I'd prefer not to heat the house up in the summer.
Yes, I grill mine sometimes. First I coat one side of the crust with olive oil, and lay in right on the grill oiled side on the bottom, so its facing the coals, cook about 5 min. depending on how hot the coals are. Take it off the grill and coat the uncooked side with olive oil. this uncooked side becomes the bottom of the pizza. build your ingredients on to the cooked side and put it back on the grill. Makes a nice crunchy smokey flavored crust.

I made calzones last night, but now I'm hungry for pizza again.
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Old 04-23-2013, 04:54 PM   #149
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Alright so here goes:

First I usually bake in the oven as hot as it goes (mine says 500, but actually heats up to about 550) or on my grill pizza stone (usually a little hotter 650-700):

Crust:

1 package dry active yeast (I think it's Hudson Mill that I use)
1 cup warm (90-100) water

mix the above and let stand for 5 min.

1 1/4 C ice cold water or beer
1 t. sugar
1 1/2 T Kosher salt
2 T olive oil
5 1/4 C all-purpose or bread flour (bread flour is best)
2 T Italian seasoning

Mix flour and Italian seasoning thoroughly in large bowl or in mixer bowl (if using a dough hook on a Kitchenaid). Mix together cold liquid, salt, sugar and oil.

If mixing by hand, make a well in the flour mixture and add all other ingredients stirring until all is incorporated (may need to add flour). Turn the dough out on a floured surface and knead until soft and elastic (10-12 min.). NOTE: I always knead the dough by hand. I've made this recipe dozens of times and experience has taught me that I can best tell how much flour needs to be added, when the dough is ready, etc. by kneading it myself)

One could also make the dough by adding the wet ingredients to a mixer and using the dough hook. Use low speed first until the flour is incorporated and the dough gathers into a ball, about 4 min. Let rest for 2 min, then mix on low until dough is smooth and not sticky, about 6 min longer. Then, turn out the dough and knead for a min. or two until a smooth ball is formed.

Cut the dough into thirds, wrap into balls and stick in 1 gallon plastic bags in the fridge for 10 hours or up to 2 days.

This dough is "New York" style. It will be crispy on the outside but soft and porous on the inside. I do sometimes split the dough into fourths and make the crusts a little thinner without compromising the texture.

Sauce:

24 oz tomato paste (the highest quality you can find/afford, trust me on this one)
3/4 C water
1 1/2 T olive oil
2 T sugar
2 1/2 T Kosher salt
1 1/3 T dried oregano
1 t. dried basil
1/4 t. garlic powder (or a small clove of fresh pressed garlic)
4 large chopped fresh basil leaves

Mix first three ingredients in a large bowl well. Add everything but the fresh basil, mix well. Fold in the basil leaves.

Use immediately or store in the fridge for up to 5 days.

Topping combos:

I'm an IPA / IIPA fan, so I always go for a pizza with a kick:

1. Spicy Pepperoni, sliced andouille sausage, red onion, red bell pepper and pickled hot banana peppers (I drain these and pat them dry with a paper towl).

2. Spicy Pepperoni, ground beef, red onion, black olive and sliced fire-roasted red bell pepper

Enjoy (with a pint)!

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Up Next: Elevenses Ale, Black Pearl Porter, Oatmeal Porter

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Old 04-23-2013, 05:45 PM   #150
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Calzone leaked. It was still fantastic, but I'll hold the pics for now..
That's my bad, I jinxed it!
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