pnj

Recipes 

Made the flour by grinding the wheat. I did a room temp ferment w/ half the flour and all the water, with a tiny bit of yeast. Next day, I added the rest of the flour, sugar, salt and a bit more yeast. kneeded by hand and shaped the dough balls.
Another six hours of room temp rise. I made the mozzerella cheese while waiting for them to rise. Pizza stone in oven and cranked to high for an hour, which is only 500 degrees.

I paired it with a homebrewed pale ale.





Topped with the homemade cheese, a tiny amount of chedder, onion, jalapeno and fresh basil.

I've made hundreds of pizza's with many different dough techniques. This was one of the best flavors in a dough that I have made. I wish my oven could go higher but I also like the challenge of working with the tools I have.

Cacaman

Recipes 

Awesome! I'm going to try to make a pizza soon too! Got a recipe for an easy pizza using grains from brew day?

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Evets

Recipes 

Good looking pizza there!
I like the idea of grinding your own flour. I've made mozzarella many times but not lately.
I made a pizza today myself with dough I made last week. There's a fair amount of molasses in the dough ala Mellow Mushroom, giving it the dark color.
After a week of cold ferment, there was no noticable sweetness in the crust. After baking, the crust was brushed with garlic butter and parmesan.

Attached Images

    

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

pnj

Recipes 

thanks guys!

cacaman, look at the bottom of this page for ideas on pizza dough made w/ spent grains....