jasonsbeer

Recipes 

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 ). 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.



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



Top with sauce and fried pork sausauge



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



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

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There are a terrible lot of lies going around the world, and the worst of it is half of them are true.

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Hammy71

Recipes 

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

jasonsbeer

Recipes 

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.

__________________
There are a terrible lot of lies going around the world, and the worst of it is half of them are true.

Winston Churchill

Hammy71

Recipes 

Thank you!

Evets

Recipes 

Your pizza looks pretty good. Nice work!

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If I'd known I was gonna live this long, I'd have taken better care of myself!

jpc

Recipes 

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

Recipes 

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.

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First they came for my Four Loko and I said nothing, then they came for my Double Imperial Espresso Stout.

lumpher

Recipes 

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

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Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale

Kegged:
Fermenting: Belgian Saison, Berry wine

In the fermentation chamber:

Fermenting: Toasted IPA

Evets

Recipes 

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?

__________________
If I'd known I was gonna live this long, I'd have taken better care of myself!

Aschecte

Recipes 

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

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Primary-Turbid mashed Lambic
Primary-Flanders Red
Primary-Aaron's Ordinary Bitter