deadfall
Well-Known Member
Smoked Colby Sourdough Cooked in my woodstove on a bed of hickory and white oak coals. I can't wait for the wife to get home so I can try it.
The Home Made Pizza Thread
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Smoked Colby Sourdough Cooked in my woodstove on a bed of hickory and white oak coals. I can't wait for the wife to get home so I can try it.
Smoked Colby Sourdough Cooked in my woodstove on a bed of hickory and white oak coals. I can't wait for the wife to get home so I can try it.
I made some roasted garlic rolls this time. really good.
You can't mention a wood stove and not post up i picture! Indoor or out?
deadfall
Well-Known Member
Probably should have said fireplace. I'll look for a picture.
I threw a few fire bricks on the coals and put the bread in a cast iron skillet with a lid. I'm hoping to get the same smoked flavor I got the last time I did it this way.
I'm hoping to build a bread oven this summer. outside
HoppyDaze
Well-Known Member
Probably should have said fireplace. I'll look for a picture.
I threw a few fire bricks on the coals and put the bread in a cast iron skillet with a lid. I'm hoping to get the same smoked flavor I got the last time I did it this way.
I'm hoping to build a bread oven this summer. outside
So awesome
Smoked Colby Sourdough Cooked in my woodstove on a bed of hickory and white oak coals. I can't wait for the wife to get home so I can try it.
I made some roasted garlic rolls this time. really good.
Oh my. Bread porn.
deadfall
Well-Known Member
Is there a bread thread? I've looked but haven't found one. I been want to ask some questions but didn't want to take away from the Pizza thread. I will be making a pizza this week when I feed my starter. I'm hoping this one is better then the last attempt I made.
gratus fermentatio
Well-Known Member
Deadfall, baking in the fireplace qualifies as an artform in my book & the loaves in the pics you posted are VERY nice! "Bread porn" indeed!
Regards, GF.
Regards, GF.
I haven't seen one, can't hurt to start it and with the porn your putting up you'd be the perfect starter!
Perfect!
deadfall
Well-Known Member
OP
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cheezydemon3
Well-Known Member
Hmmmm....breadmaking is crustmaking. (or rather the reverse
)I enjoyed the mix here, but oh well!
)I enjoyed the mix here, but oh well!
deadfall
Well-Known Member
I just felt like my bread posts were side tracking the thread. I have a lot of off topic bread questions I've been wanting to ask.
Anybody make batches of dough, split it up into the right portions for a pizza and freeze it? Im thinking about doing that so i can make the dough ahead of time and make pizza easier and more often
Cheesy_Goodness
Well-Known Member
I've done it before with little problem. Just make sure it's good and wrapped up to protect it in the freezer.
deadfall
Well-Known Member
I'm looking for a good sourdough pizza recipe. Thanks in advance.
You might try the pizzamaking.com forum.
There is a thread there under pizza styles Neapolitan that's stickied, by TXCraig who has done a lot with sourdough pizza formulation. He has also posted some predictive models that will allow some flexibility in formulations of dough based on temp, yeast % and time to ferment.
TD
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There is a thread there under pizza styles Neapolitan that's stickied, by TXCraig who has done a lot with sourdough pizza formulation. He has also posted some predictive models that will allow some flexibility in formulations of dough based on temp, yeast % and time to ferment.
TD
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deadfall
Well-Known Member
Thanks that is exactly what I was looking for.
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cheezydemon3
Well-Known Member
My dough lasts a month in the fridge.
Melana has stated that more than 2-3 days is a no-go for her, but I find that it does great.
Melana has stated that more than 2-3 days is a no-go for her, but I find that it does great.
Not that it doesn't work I just think its not dough anymore.... After that long for my sourdough culture the gluten would be gone
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cheezydemon3
Well-Known Member
I usually err on the side of caution with month old dough, and just do a simple thin crust, but people never fail to exclaim how amazing it is, and I am always pleased.
Tried fresh mozzerella again.
Pizza soup. I sliced it and let it sit out for 3 hours. Still wet as hell.
When the pie was on the cooling rack, I poked a hole in the center and 2 tbsp or so of water dripped out.
I give up on fresh mozzerella.
On HB's pellet grill, the incredible heat dried the mozzerella. My oven just doesn't cut it.
Try pre slicing the fresh mozzarella and letting dry in fridge on a baking rack like you would use for cookies. This will draw some moisture out. Pizza soup sounds good, but soupy pizza, not so much.
TD
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TD
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bottlebomber
Well-Known Member
What kinda mozzarella you guys have out that way? I need to put the mozz on at about 90 seconds before I take the pie out, or it will turn to rubber unless the pizza is eaten within moments. I would try maybe blotting it with paper towels... How hot is the oven?
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cheezydemon3
Well-Known Member
deadfall
Well-Known Member
I'm going to call this a Leftover Pizza. Last night my wife made a meal that was like bruschetta. I'm not sure what you would call it. It had tomatoes, squash, spaghetti squash, fennel and bunch of fresh herbs. Anyhow we had lots of leftovers so I decided to make pizza with them.
HoppyDaze
Well-Known Member
I'm going to call this a Leftover Pizza. Last night my wife made a meal that was like bruschetta. I'm not sure what you would call it. It had tomatoes, squash, spaghetti squash, fennel and bunch of fresh herbs. Anyhow we had lots of leftovers so I decided to make pizza with them.
Isn't bread great ?!?
deadfall
Well-Known Member
Yeah it is. I still have a lot to learn. I made enough for 3 more pies. I'm going to try again on Monday or Tuesday.
bottlebomber
Well-Known Member
Man, I use that mozz all the time.. You may try pressing the slices gently between paper towels to squeeze some of the water out of them.
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I have used fresh mozz several times and while I think it offers great flavor, it just ends up making a soggy pizza. Pressing it in paper towels before baking does help, but you'll still have a wet pizzy in the end. I've also found using a paper towel to wick away some of the moisture immediately after baking is also helpful, but a hassle. (i wonder if running it through pasta rollers might work?)
In my opinion the only way you can use it is if it's sliced thin, used sparingly (not like american style pizza) and cooked in a wicked hot oven.
I've been on the quest for the perfect pizza cheese for a decade now and still haven't found something i'm really happy with. I am looking for something that is fresh and creamy, has enough moisture but not too much, and the perfect amount of stringyness. I've eaten pizza like that before but I've never found a store that sells cheese that meets those goals.
OP
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cheezydemon3
Well-Known Member
My findings exactly.
It sounds crazy, but on bobby Flay's throwdown, he challenged this hardcore italian pizza chef to a cook off.
This die hard pizza chef used MONTERREY JACK. Basically a slightly more flavorful spanish mozzerella.
I used it for a long time. It is fantastic.
I forayed into fresh mozz here recently, but will probably go back to monterrey jack.
HoppyDaze
Well-Known Member
Yeah Monterrey is just an excellent flavor cheese. I use a mix of that and mozzerella.
BTW...I'm loving the no knead dough process. The best dough by far I've made is the dough I don't mess with. Let ole mother nature do the work. Yeast is good
BTW...I'm loving the no knead dough process. The best dough by far I've made is the dough I don't mess with. Let ole mother nature do the work. Yeast is good
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cheezydemon3
Well-Known Member
HoppyDaze
Well-Known Member
I just mix the ingredients, let it sit for an hour, mix again, sit overnight at room temp (covered). Then either refrigerate or lightly knead (fold a half dozen times) and proof for an hour and a half before baking.
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cheezydemon3
Well-Known Member
Wheat crust 1 hour rise...good, but no chew.
Sent from my Honda Odyssey drinking homebrew
Sent from my Honda Odyssey drinking homebrew
Just saw this thread about pizzas. I made this pizza oven a few years ago and the family really enjoys summer pizza get togethers.
Makes great tasting pizzas too. Wish it was summer and not a couple foot of snow around the oven now!!
Makes great tasting pizzas too. Wish it was summer and not a couple foot of snow around the oven now!!
HoppyDaze
Well-Known Member
Beautiful pie!
I'm a big fan of the salty pork ingredients. Now I'm going to have to integrate that with my brand new love of making homemade pizza. It's on
HoppyDaze
Well-Known Member
My first artisan
Not disappointed
Not disappointed
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cheezydemon3
Well-Known Member
Must see a slice!!!!!!(artisan)
bigjohnmilford
bigger than most
