Long week -- so, homemade beer with homemade pizza - Page 2

SumnerH · 03-06-2009, 12:28 PM

That looks delicious.

If you want to see tips from a guy who's as insanely particular about pizza making as we are about brewing, check out:
Jeff Varasano's NY Pizza Recipe

**remilard** · 03-07-2009, 01:31 AM

Quote:

Originally Posted by pnj

Cold fermenting your dough for 24 or more hours will help the gluten do it's thing and when it comes back to room temp, it will be easier to hold it's shape. Plus, the dough will usually taste much better then quickly made dough.

Yeast. it's a good thing..

+1

Dough the spends overnight in the fridge has always been better for me and you don't have to eat late at night if you can't start until after work.

That being said, I have had great luck with the dough in the prepared foods section at my local Whole Foods.

babalu87 · 03-07-2009, 01:37 AM

We heat our house with a woodstove

Let me tell you

AWESOME PIZZA!

I got a piece of soapstone and cut it so it fit in the stove (propped on firebricks)
Nice bed of coals

OH GAWD DAMN