Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Food and Beverage > Cooking & Pairing > "Homemade" pizza for dinner tonight...

Reply
 
LinkBack Thread Tools
Old 08-04-2009, 01:05 AM   #11
weirdboy
HBT_LIFETIMESUPPORTER.png
Feedback Score: 3 reviews
Recipes 
 
Join Date: May 2009
Location: Los Angeles
Posts: 7,939
Liked 428 Times on 349 Posts
Likes Given: 59

Default

Quote:
Originally Posted by eschatz View Post
Alright damnit.

I'm getting tired of all of these incredible homemade pizza threads. I stay thristy, hungry, and poor... You're killing me.
You know it's very cheap to make your own bread, including pizza dough. Of course I buy my flour in 25# bags for $7 at Costco, so that helps, too.
__________________
weirdboy is offline
 
Reply With Quote Quick reply to this message
Old 08-04-2009, 01:04 PM   #12
SpanishCastleAle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Central Florida
Posts: 4,384
Liked 29 Times on 29 Posts

Default

Bobolis taste good but they are sort of unique/different.

I worked in a pizza joint when I was a teenager (late 70s/early 80s). I didn't learn any recipe for dough or sauce but here's a few things they did there that I can remember:

They had a chart for ambient temp/humidity vs. water temp. It was very important to use this chart because the difference in that kitchen between August (very hot/humid) to January (mild/less humid) made a ginormous difference in the pizza dough. I know for a fact they used a mixture of ice and water during the summer.

The first dough 'rest' was as a mass...not as individual portions. Then after that first rest...the dough was cut into portions and immediately 'rolled'. 'Rolling the dough' involved folding the outer surface into the interior and you basically kept doing it until it got firm but not 'ripping' the outer surface as you folded it. Then onto lightly oiled sheet pans, covered with plastic wrap, then into the fridge overnight. It looked like a slightly flattend ball when it went onto the sheetpan and would further flatten out a little to form a domed/disc looking thing.

This place had the best crust. The pan pizza was to die for.

__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

Last edited by SpanishCastleAle; 08-04-2009 at 01:06 PM.
SpanishCastleAle is offline
 
Reply With Quote Quick reply to this message
Old 08-04-2009, 03:20 PM   #13
Homercidal
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 23,266
Liked 2035 Times on 1462 Posts
Likes Given: 1115

Default

One hour until lunch, and I had to stop by here and see what was going on. I'm stupid.

Now I have to make pizza tonight.

__________________
Livin' after midnight. Rockin' til the dawn. Lovin' til the morning. Then I'm gone. I'm gone.
Homercidal is offline
 
Reply With Quote Quick reply to this message
Old 08-04-2009, 10:19 PM   #14
jpc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Santa Clara, CA
Posts: 1,907
Liked 60 Times on 45 Posts

Default

Quote:
Originally Posted by menschmaschine View Post
Is that because it uses all-purpose flour? There is less gluten in all-purpose flour than in bread flour. Here's a quote from a chef website:
No. In fact, I use high-gluten flour for mine, but the same holds true-- in order for the gluten to form, the flour needs to be properly hydrated. It's similar to concrete curing-- the longer time it takes, the longer the chains gets.

Here's a link to the web page in question. I will forewarn you, though-- this is one of the worst web site layouts I've seen in my life. If you can get over it, there is a wealth of information on recreation of the quintessential New York pizza. I will also warn you that this guy is certifiably insane in his quest to make the perfect pizza, even going so far as to make his own mozzarella cheese (different passion, perhaps, but if he were a homebrewer, he'd fit right in with most of us). As a true zealot, he has opinions on things that you may or may not agree with (hot-side aeration, anyone?), but if you can get past it you'll learn a ton. At least, I did.

Go to this page:

Jeff Varasano's NY Pizza Recipe

and search for "Check out many more photos at the bottom." Start reading there.
__________________
jpc is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Happy Father's Day "Nottingham" Pizza Party mmb Cooking & Pairing 8 06-24-2009 01:50 PM
Brewing "weird" brew tonight. Suggestions? carbon111 Extract Brewing 4 05-23-2009 03:06 AM
A good "dinner beer" leftyguitarjoe General Chit Chat 23 03-13-2009 01:13 PM
Beer on "The Works" - History Channel tonight - 7/31/08 Reddy General Beer Discussion 6 08-01-2008 08:07 PM
"Brewed" my "first" cider tonight! TheFlyingBeer Cider Forum 14 09-11-2007 03:20 PM