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Old 04-23-2012, 10:30 PM   #31
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Originally Posted by cheezydemon3 View Post
WTF???


Now people are just making sh!t up.

Brick oven trailer.........I would have to work a smoker into that kinda dual use trailer....


OK!


NEW EPIC MAN-UP MISSION:

Hand made dough from scratch.......(preferably from old italian stolen recipe)
Tomato sauce from tomatos, oregano, basil you grew from seed.....
Mozzerella, monterey jack, provolone, and parmesan that you made.......
Pepperoni that you ground, stuffed dried. (you didn't have to raise the pig )
BAKED in your wood fired brick oven with wood that you split
IN a free standing (or airstream mounted) wood fired oven that you built.
ROFL!!! Its awesome that brewers are diy'ers and fascinated with all things cured and fermented, as well as smoked.

Sounds like Reinhart (?) has a similar method to my stolen recipe. Add semolina flour at a 3 parts bread flour to 1 part semolina. AP is not bread flour. Bread flour is higher in gluten. It matters. Make a sponge first with bread flour, yeast, sugar and water. Sour dough starter recipe's are everywhere. Being brewers, the wild yeasts kickin around our house usually are awesome for that sourdough flavor. (note, if you ferment sours openly, this will affect both the dough and the beer and not for the worse imo.) After the sponge has been fed and tended for a week, its gotten big enough to freeze half, and take the other half for the dough. Add flour, sugar, salt, water per recipe, using the 3-1 ratio. ferment in the fridge for a couple 3 days, then 1 more (baking day) on the counter, punching down and little else every few hours.

Shhh...dont tell anyone. lol. Those old Itralians were as patient as brewers.

Look for pepperoni abbruzze. Works great for pizza.
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Old 04-23-2012, 10:40 PM   #32
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ROFL!!! Its awesome that brewers are diy'ers and fascinated with all things cured and fermented, as well as smoked.

Sounds like Reinhart (?) has a similar method to my stolen recipe. Add semolina flour at a 3 parts bread flour to 1 part semolina. AP is not bread flour. Bread flour is higher in gluten. It matters. Make a sponge first with bread flour, yeast, sugar and water. Sour dough starter recipe's are everywhere. Being brewers, the wild yeasts kickin around our house usually are awesome for that sourdough flavor. (note, if you ferment sours openly, this will affect both the dough and the beer and not for the worse imo.) After the sponge has been fed and tended for a week, its gotten big enough to freeze half, and take the other half for the dough. Add flour, sugar, salt, water per recipe, using the 3-1 ratio. ferment in the fridge for a couple 3 days, then 1 more (baking day) on the counter, punching down and little else every few hours.


Shhh...dont tell anyone. lol. Those old Itralians were as patient as brewers.

Look for pepperoni abbruzze. Works great for pizza.
*gregorian chanted* aaaaAAAAAAAAaaaaaaaaa-men...............................

Thank you!

I am using Boars head pepperoni, which seems pretty authentic, but I will seek this abbruzze!

http://www.dibruno.com/pepperoni-abbruzze.html found it~!

MAN! My "from scratch" crack really got put to the test! Thank gawd no one chimed in with home-made pepperoni.
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Old 04-23-2012, 10:59 PM   #33
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I love pizza and also do mine from scratch. One I took a picture of last year.
I do at least a 24 hour ferment in the fridge.




And got bold this year and made white bread.

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Old 04-23-2012, 11:00 PM   #34
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Quote:
Originally Posted by cheezydemon3 View Post
*gregorian chanted* aaaaAAAAAAAAaaaaaaaaa-men...............................

Thank you!

I am using Boars head pepperoni, which seems pretty authentic, but I will seek this abbruzze!

http://www.dibruno.com/pepperoni-abbruzze.html found it~!

MAN! My "from scratch" crack really got put to the test! Thank gawd no one chimed in with home-made pepperoni.
If you can find the real dried margherita pepperoni at your megamart deli counter, it works fine. Not the stuff in plastic. Have them slice it THIN for you. They will complain and try to steer you to the plastic stuff. Be firm.

This is the stuff, and it is priced reasonably.



I am suprised no one from the meats forum piped in about homemade too! lol.
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Old 04-23-2012, 11:01 PM   #35
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Ok, now I'm just bragging. This is what the free standing oven in the back yard looks like now.

img_5704.jpg  
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Old 04-23-2012, 11:03 PM   #36
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lol. backyard brick oven. just wow.

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Old 04-23-2012, 11:03 PM   #37
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Though I haven't tried it yet myself, I've seen this recommended by several people whose judgement I trust. http://www.vtsmokeandcure.com/Smoked-Pepperoni.html

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Old 04-23-2012, 11:07 PM   #38
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I love pizza and also do mine from scratch. One I took a picture of last year.
I do at least a 24 hour ferment in the fridge.

And got bold this year and made white bread.

That is awesome!!!!! My baguette always turns out heavy.

Does it actually ferment in the fridge?

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This is the stuff, and it is priced reasonably.



I am suprised no one from the meats forum piped in about homemade too! lol.
Looks good. Boarshead has the bianco di horo, soprasetto, capicollo, mortadella, etc. in addition to pancetta and pepperoni, so they seem to be for real. Haven't seen the margherita.
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Old 04-23-2012, 11:15 PM   #39
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[QUOTE=cheezydemon3;4022550]That is awesome!!!!! My baguette always turns out heavy.

Does it actually ferment in the fridge?

The Pizza dough do, but the bread don't. I do two rises on the bread, one in the bowl and one in the bread pans and I was amazed on how good it came out. So good, I'll never want to buy store bought bread again. Even my wife loves it.

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Old 04-24-2012, 01:22 AM   #40
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@Evets- I've done Reinhart's dough as well. I haven't kept it in the fridge longer than overnight, but my pizza's don't look like the pizza's you made in your post #16. Do you just use more dough to make a larger pizza? I've only ever made them "thin crust" style, so I'm wondering if you've just made yours thicker? Maybe you're getting more lift in your crust due to leaving them in the fridge for 3 days? I'd be interested in hearing your suggestions, as those pizzas look phenomenal.

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