treacheroustexan
Well-Known Member
You all are making me jealous. This is my first attempt at a pizza with my own dough from scratch. I needed to cook it a little longer but it was still delicious!
The Home Made Pizza Thread
- Thread starter cheezydemon3
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italarican
Well-Known Member
For 4 pies:
32 oz flour (75% caputo, 25% bread flour)
63% water
2.8% sea salt
1.67% sugar
0.3% Instant Dry Yeast
Pre-knead: warm water (90-100F) and water into two batches: mix yeast in one and salt in the other
Post-knead: Cold ferment 48 hours, rise at room temp 2 hours
I preheat the steel at my highest setting (550F) for an hour (top rack) and then switch to high broil while I'm shaping the dough. This gets a neapolitan style, NY style hybrid in 2-3 minutes: chewy and crunchy crust and floppy in the middle.
For NY style, I still switch to broil when shaping the dough but flip it back to 550F bake after about 30 seconds in. Bake for about 3 minutes, then broil for the last minute for a 4:30 total bake time.
Most people say avoid caputo flour without the intense heat a wood fire oven gives you, so a high gluten bread flour may be preferable. Me personally, I was gifted a 25 lb bag of caputo, so I've experimented with different ratios of bread and caputo mixes. I personally keep coming back to this ratio. I just love the chew and puffiness of the caputo flour with a little better flavor and browning from the bread flour and sugar.
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I've had my oven sensor freak out and turn the thing off everytime I switch from 525*f oven temp to high broil. 
It stinks because I like the results...
It stinks because I like the results...
BGBC
Well-Known Member
2nd day of dough (two night cold rise). Shiitake and fresh mozzarella.
Dough was better tonight than last night I think. Definitely using this recipe again. Wife nixed the idea of a stone (for now at least).
View attachment ImageUploadedByHome Brew1425948726.572912.jpg
Dough was better tonight than last night I think. Definitely using this recipe again. Wife nixed the idea of a stone (for now at least).
View attachment ImageUploadedByHome Brew1425948726.572912.jpg
italarican
Well-Known Member
2nd day of dough (two night cold rise). Shiitake and fresh mozzarella.
Dough was better tonight than last night I think. Definitely using this recipe again. Wife nixed the idea of a stone (for now at least).
View attachment 262321
Is there a particular reason she's not on board with a stone? If she's not convinced it's worth it and likes pizza, show her this: http://imgur.com/HeKXm1d
italarican
Well-Known Member
I've had my oven sensor freak out and turn the thing off everytime I switch from 525*f oven temp to high broil.
It stinks because I like the results...
Shoot, that's disappointing. Mine shuts off only after about 10 minutes on broil, hence why I only switch as I'm shaping the dough. I flip it back to 550 between bakes to keep the sucker going.
BGBC
Well-Known Member
Thanks, sent!
I think it's just a matter of not wanting more 'stuff'. And I don't blame her. We don't make pizza that often really, but it might change now that they're getting better.
Thanks, sent!
I think it's just a matter of not wanting more 'stuff'. And I don't blame her. We don't make pizza that often really, but it might change now that they're getting better.
Do you have a set of China maybe you registered for as wedding presents? If so, how often does that get used and how much space does it occupy? I'd bet a pizza stone/steel would see more use than the China. I totally understand the more stuff approach, but it's not like you are wanting a wood fired pizza oven or something crazy, it's just an indestructible piece of metal that can sit alongside your cutting boards.
TD
Eubanks
Active Member
Made my first pizza from scratch tonight and it turned out great. I used this recipe:
http://www.pizzamaking.com/forum/index.php?topic=6758.20
I forgot to drain my tomato puree so sauce was a little watery but otherwise this is a great recipe that I look forward to making again and again
http://www.pizzamaking.com/forum/index.php?topic=6758.20
I forgot to drain my tomato puree so sauce was a little watery but otherwise this is a great recipe that I look forward to making again and again
Cheesy_Goodness
Well-Known Member
Thanks, sent!
I think it's just a matter of not wanting more 'stuff'. And I don't blame her. We don't make pizza that often really, but it might change now that they're getting better.
For what it's worth I didn't think I would ever use one regularly either, but we make pizza every few weeks now. Pizza is versatile enough too...standard sauce, mozz and pepperoni tastes nothing like pesto with jack cheese and sausage.
Plus you would have a good excuse to get into bread baking
My stone stays in the oven 99% of the time, I don't seem to move the shelves often and adds thermal mass making every thing cook a little more even.
treacheroustexan
Well-Known Member
Made this today. Dough was made from flour, water, yeast, and salt. Used giant eagle pizza sauce, mozz. cheese, italian seasoning and some pepperoni. Brushed the crust with some homemade garlic butter. Paired with some local beer & wine. So... good.
That Giant Eagle pizza sauce is pretty good. I've used it before. But I'd like to duplicate that garlic, herb & parmesan sprinkle Pizza Hut uses on the crust for mine.
HoppyDaze
Well-Known Member
00 Flour, homemade sauce, moose burger, spicy sausage, homegrown chives and one homegrown basil leaf from my veggie starts.
View attachment ImageUploadedByHome Brew1428893887.182845.jpg
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Getting ready for dinner! 8% abv Chinook pizza crust in the bread machine! View attachment ImageUploadedByHome Brew1429479642.004533.jpgView attachment ImageUploadedByHome Brew1429479660.218190.jpg
I think you need to charge your phone!, just saying
Thanks! 1% and counting!View attachment ImageUploadedByHome Brew1429480692.161316.jpg
Peruvian802
Well-Known Member
gratus fermentatio
Well-Known Member
Sure are some nice looking pies in this thread.
Regards, GF.
Regards, GF.
Sure are some nice looking pies in this thread.
Regards, GF.
You can say that again.
treacheroustexan
Well-Known Member
I can't wait until next brew day so I can make some spent grain dough.
slym2none
"Lazy extract brewer."
Oh my... this just might become my new favourite thread here!
Just for S&Gs, here's a link to my imgur post about the last pizzas I made that I chronicled.
http://imgur.com/gallery/HfOiM
I use a high-hydration dough that is no-knead - all gluten is formed in a 3-5 day conditioning session in the fridge. If anyone wants that recipe, LMK!
Just for S&Gs, here's a link to my imgur post about the last pizzas I made that I chronicled.
http://imgur.com/gallery/HfOiM
I use a high-hydration dough that is no-knead - all gluten is formed in a 3-5 day conditioning session in the fridge. If anyone wants that recipe, LMK!
hotwatermusic
Well-Known Member
Shiitake, arugala, red onion, and jalapeno with a garlic oil drizzle. Finished with a bit of fleur de sel. Sorry meat eaters.
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lazarwolf
Well-Known Member
Every week pizza X2. I'm n officially obsessed with two things. Home brewing, and pizza.
So this week we've had BBQ chicken pizza, real pepperoni pizza, spicy pork sausage and arugula pizza, and Quatro formagio...
Average well in a house hold with 5 teenagers.
So this week we've had BBQ chicken pizza, real pepperoni pizza, spicy pork sausage and arugula pizza, and Quatro formagio...
Average well in a house hold with 5 teenagers.
Natdavis777
Well-Known Member
So last week, I proofed my dough in the fridge instead of room temp. Dough still doubled, but was significantly better. More dense, but still chewy. It was still pliable and easy to work with. I know this isnt new, but I will use this technique from now on in the future.
slym2none
"Lazy extract brewer."
I don't "do" quick-rise dough. All goes into the fridge for at least 3 days. You get better texture and superior flavour out of your dough that way.
My dough isn't kneaded at all, every bit of gluten is formed using time. A high-hydration dough is best for this, but it will work for any dough recipe.
My dough isn't kneaded at all, every bit of gluten is formed using time. A high-hydration dough is best for this, but it will work for any dough recipe.
ericbw
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I don't "do" quick-rise dough. All goes into the fridge for at least 3 days. You get better texture and superior flavour out of your dough that way.
My dough isn't kneaded at all, every bit of gluten is formed using time. A high-hydration dough is best for this, but it will work for any dough recipe.
Have you offered your dough recipe in this thread? I'm trying to get a little more tender crust w/o being greasy. I have a decent go to but trying to improve on it.
slym2none
"Lazy extract brewer."
I have not, not publicly. I have given out in a few PMs though. Might be a "wall of text". Hmm...
OK, I will C&P from the last PM I sent out:
While I'm not picky about the flour—either bread flour or all-purpose is fine—what does concern me is how the dough is handled. Treat it gently so the dough holds its character, its texture. When you get around to shaping the disk for a pie, go easy as you stretch it to allow it to retain a bit of bumpiness (I think of it as blistering), so not all of the gas is smashed out of the fermented dough.
Makes three 12-to-14-inch pies (depending on how thin you like it.)
22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting
1 1/2 tablespoons sugar
.35 ounces kosher salt (about 3 teaspoons)
2 teaspoons instant yeast
3 tablespoons extra-virgin olive oil
15 ounces lukewarm water
Pizza Sauce
1 pound grated full-fat dry mozzarella cheese (about 4 cups)
Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
Transfer dough ball to lightly floured surface and knead once or twice (OK, so it isn't ABSOLUTELY no-knead, but you get the drift) by hand until smooth ball is formed. It should pass the "windowpane" test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least three days, and up to 5.
At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
1 hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 500°F. If you don't have a pizza stone, no worries, but the pizza won't turn out as nice. (TBH, I don't have one, just some nice, seasoned pizza pans.) Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick, or stretch it in the pan, it just takes a little longer this way. Transfer to pizza peel if using a pizza stone.
Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes total. If using a pan, it may take a little longer - use the first pizza as a test. You may also have to adjust your rack, depending on if the bottom or cheese browns too fast. Transfer to cutting board, slice, and serve immediately. Repeat with remaining two dough balls, remaining sauce, and remaining cheese.
If going with additional toppings, add now (obviously).
Enjoy!
OK, I will C&P from the last PM I sent out:
While I'm not picky about the flour—either bread flour or all-purpose is fine—what does concern me is how the dough is handled. Treat it gently so the dough holds its character, its texture. When you get around to shaping the disk for a pie, go easy as you stretch it to allow it to retain a bit of bumpiness (I think of it as blistering), so not all of the gas is smashed out of the fermented dough.
Makes three 12-to-14-inch pies (depending on how thin you like it.)
22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting
1 1/2 tablespoons sugar
.35 ounces kosher salt (about 3 teaspoons)
2 teaspoons instant yeast
3 tablespoons extra-virgin olive oil
15 ounces lukewarm water
Pizza Sauce
1 pound grated full-fat dry mozzarella cheese (about 4 cups)
Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
Transfer dough ball to lightly floured surface and knead once or twice (OK, so it isn't ABSOLUTELY no-knead, but you get the drift) by hand until smooth ball is formed. It should pass the "windowpane" test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least three days, and up to 5.
At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
1 hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 500°F. If you don't have a pizza stone, no worries, but the pizza won't turn out as nice. (TBH, I don't have one, just some nice, seasoned pizza pans.) Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick, or stretch it in the pan, it just takes a little longer this way. Transfer to pizza peel if using a pizza stone.
Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes total. If using a pan, it may take a little longer - use the first pizza as a test. You may also have to adjust your rack, depending on if the bottom or cheese browns too fast. Transfer to cutting board, slice, and serve immediately. Repeat with remaining two dough balls, remaining sauce, and remaining cheese.
If going with additional toppings, add now (obviously).
Enjoy!
ericbw
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Thanks for sharing. That's 66% hydration. Mine is 75%, so my dough is probably stickier. I do it in the good processor as well.
But I usually make it the day I want to use bit, so it rises at room temp for up to 4 hours or in the fridge for 4-6 and on the counter for a couple.
Do you think the 3 day ferment changes the tenderness? I know it can change the flavor. I'll have to give it a try.
But I usually make it the day I want to use bit, so it rises at room temp for up to 4 hours or in the fridge for 4-6 and on the counter for a couple.
Do you think the 3 day ferment changes the tenderness? I know it can change the flavor. I'll have to give it a try.
slym2none
"Lazy extract brewer."
Personally, I think it does as much for the tenderness as it does the flavour. After three days in the fridge, the dough is no longer elastic and more towards plastic. That's why I say at the top to not treat the dough rough at all.
And as I mentioned before, you can pretty much do the same refrigerator-rise with any dough. Try your own recipe with no kneading & a 3-5 day refrigerator-rise and see what the differences are. That way, you have a known sample to compare against.
And as I mentioned before, you can pretty much do the same refrigerator-rise with any dough. Try your own recipe with no kneading & a 3-5 day refrigerator-rise and see what the differences are. That way, you have a known sample to compare against.
New dough is a hit! It ain't pretty, but it eats well
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brewbama
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I was in the grocery today to pick up a few things and saw some pre made Pizza Dough in the Bakery section of the store so thought I'd give it a try. Not exactly my kind of Pizza but it wasn't bad at all.
So...I started a chimney of KBB and put it in the charcoal baskets, but decided to grill the tomatoes and onions for a sauce.
Gave the veggies a spin and strained the juice
I started putting the cheese on but decided I should take a photo first then put the cheese on
Nice oven spring on this one
Walla:
Cheers!
So...I started a chimney of KBB and put it in the charcoal baskets, but decided to grill the tomatoes and onions for a sauce.
Gave the veggies a spin and strained the juice
I started putting the cheese on but decided I should take a photo first then put the cheese on
Nice oven spring on this one
Walla:
Cheers!
Yes it is. I saw a video on it on youtube somewhere. You could search on-line for it?...
brewbama
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I got it from Amazon.de (German). It fits the 22" kettle.
US Amazon has them - I looked up "weber pizza oven lid" and found a couple different ones. There is also another one called PizzaQue that sells for $99 including shipping, not from Amazon though, here's a link to it:
http://www.pizzacraft.com/pizzaque-kettle-grill-pizza-kit.html?gclid=CPuN1I3T2MUCFYZffgodsScAcg
Pretty cool! Makes me wish I had a kettle grill....
Note THAT one though. I really like the one brewbama has. I don't want to pay the shipping though. I've been on the fence for a while. I'll probably get it for my birthday this summer.
