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-   -   Let's Make Pizza (http://www.homebrewtalk.com/f56/lets-make-pizza-356332/)

jasonsbeer 09-23-2012 11:48 PM

Let's Make Pizza
 
Tonight was pizza night at the homestead. Been making home made pizza for quite a while and it took me a lot of fails to finally succeed.

Set the oven for 525 degrees (yes, mine goes to 525 :ban:). Preheat the stone and oven for 30-45 minutes.

I enjoy thin crust pizza - make the dough at least several hours up to 24 hours ahead of time, let rise. Longer rise times allow the flavors and texture to develop.

Roll out the dough and dock it.

http://cdn.homebrewtalk.com/images/4...0_45-56533.jpg

Pre-bake the crust for a few minutes then coat with olive oil before topping

http://cdn.homebrewtalk.com/images/4..._833-56534.jpg

Top with sauce and fried pork sausauge

http://cdn.homebrewtalk.com/images/4..._556-56535.jpg

Get the cheese on (I put it on frozen) and then top with pepperoni and green olives, when available

http://cdn.homebrewtalk.com/images/4..._172-56536.jpg

Bake until the cheese is golden brown, pair with your favorite beer, a double chocolate stout, cut and enjoy.

http://cdn.homebrewtalk.com/images/4..._429-56537.jpg

Hammy71 09-23-2012 11:57 PM

How do you make the crust? I have no idea how to make pizza dough..... Looks yummy

jasonsbeer 09-24-2012 01:52 AM

Tried a few recipes from the internet, and this one is the best. If done right, it will give you a cracker crust, something like a saltine. I make one 16" pie with this recipe, with some dough left to spare.

3 1/2 cups bread flour
3/4 cup warm water + 1 1/2 tsp active dry yeast
1 tsp salt
1 tblsp vegetable oil
1 1/2 tsp sugar

Activate the yeast in the warm water. Combine all ingredients in a stand mixer w/dough hook. Let mix until a dough ball forms and stop. The dough will be very stiff and dry. If a dough ball does not form, add small amounts of water to the mixer until it does. Cover and let rise from 9 - 24 hours in a warm place. I usually make my dough first thing in the morning on pizza day.

Roll it thin with lots of flour.

The secret to getting a good crispy crust is to bake as hot as possible. Pizza parlor ovens run much hotter than your kitchen oven, so we are already behind the 8-ball when trying to replicate our favorite pie. This is why I precook the crust for 5 or so minutes and put my cheese on straight from the freezer. It takes longer to melt and cook, giving the crust a few extra minutes in the oven. Using olive oil under the sauce helps prevent the sauce from soaking in, which makes the crust soft and the pizza taste dry.

Use a stone on the lowest rack in your oven.

Hammy71 09-24-2012 02:04 AM

Thank you!

Evets 09-24-2012 05:03 AM

Your pizza looks pretty good. Nice work!

jpc 09-25-2012 03:44 AM

ARRRGGGGHHHHH!!!!!

A rolling pin and a docker? Pre-bake? Olive oil?!?!?!

I'm of the belief that pizza should be hand-formed... After all, you spend all that time letting the yeast make all those beautiful bubbles for you, and then go and knock them down with a rolling pin? Poor, poor underappreciated yeast!!!

O.K., sorry. I'm better now. In actuality, you pizza looks pretty damn good. I guess I'm just used to NY-style pizza, which is such a different beast.

Bigscience 09-25-2012 04:11 AM

I love making pizza and will have parties where people bring over toppings to make their own creations. My favorite is blue cheese, caramelized onions and bacon. The best part is with the thin nipolese style crust, you can make and eat a bunch of them. For me the secret is doing it on a grill. You can get it way hotter which is key.

lumpher 09-25-2012 04:19 AM

a double-chocolate stout to go with pizza???!!!!???? only if i can wake up with a barleywine over fruit loops...

Evets 09-25-2012 01:26 PM

Quote:

Originally Posted by jpc (Post 4442051)
ARRRGGGGHHHHH!!!!!

A rolling pin and a docker? Pre-bake? Olive oil?!?!?!

I'm of the belief that pizza should be hand-formed... After all, you spend all that time letting the yeast make all those beautiful bubbles for you, and then go and knock them down with a rolling pin? Poor, poor underappreciated yeast!!!

O.K., sorry. I'm better now. In actuality, you pizza looks pretty damn good. I guess I'm just used to NY-style pizza, which is such a different beast.

I thought the same thing at first, but for a cracker style thin crust, that's pretty much how it's done. It's probably my least favorite style but hey, who an I to judge?:)

Aschecte 09-25-2012 01:31 PM

why am I reading this at 9:00 a.m. now I want pizza for breakfast. Looks damn good !!!


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