The Home Made Pizza Thread

yup. all the time. Racking day = Pizza/ Bread/ Soup day here!

Jeffries55 said:

Has anyone used US-05 or similar to make pizza dough? I ran out of active dry and I don't feel like going to the store... Haha

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Just to bust your nads one more time if you had a sourdough culture you wouldn't need to go to the store.

Wife and I were busy making jellies last night, so I picked up some dough (I'm sorry everyone. Really am) and threw together a not too bad pie. Pesto and tomato sauce, mozzarella and pepperoni.

Cheesy_Goodness said:

Wife and I were busy making jellies last night, so I picked up some dough (I'm sorry everyone. Really am) and threw together a not too bad pie. Pesto and tomato sauce, mozzarella and pepperoni.

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That crust looks pretty damned good though! Where did you get that dough at?

Cheesy_Goodness said:

Wife and I were busy making jellies last night, so I picked up some dough (I'm sorry everyone. Really am) and threw together a not too bad pie. Pesto and tomato sauce, mozzarella and pepperoni.

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I'd rather have you buy dough than post ugly pizza looks good

finsfan said:

That crust looks pretty damned good though! Where did you get that dough at?

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Publix.

It was rather tasty. I missed the sourness from my starter, but it had a slight chew to it so it was all good.

Throw this into your bread machine on the dough cycle.

210 g water

381 g flour

2 T oil

2 T sugar

1.5 c spent grain (straight from the mashtun)

1.5 tsp salt

2 tsp yeast

Put 1 TBLsp of oil in your cast iron pan. Make the pizza in the pan. Put both pans on FULL blast for 1 minute. Lower the LOW heat and put your cover on. Wait 10-12 mins. Serve.

Yellow & red peppers with sautéed red onion in front. Double cheese on half tom sauce and half olive oil in the back.

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Made with spent grain flour from my brew session today. Really good. How do I make a fluffier crust?

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MrNic said:

Made with spent grain flour from my brew session today. Really good. How do I make a fluffier crust?

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Don't use a roller. Hand toss.

MrNic said:

Made with spent grain flour from my brew session today. Really good. How do I make a fluffier crust?

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Practice! You would have to detail your dough making to help you out.

I use this recipe http://www.thefreshloaf.com/recipes/pizza
I subbed about 15% of the flour with the spent grain flour.

MrNic said:

....How do I make a fluffier crust?

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Since you say it's from a same day brew session, my recommendation is to allow the dough balls to rise in the fridge for at least two days before using them. The day I'm using them I let them sit out at room temp for at least 1 1/2 hours before shaping.

gromitdj said:

Since you say it's from a same day brew session, my recommendation is to allow the dough balls to rise in the fridge for at least two days before using them. The day I'm using them I let them sit out at room temp for at least 1 1/2 hours before shaping.

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I've made the same recipe before and let it sit in the fridge for a couple of days. It still doesn't get fluffy. Maybe I need to use more dough per pizza?

MrNic said:

I've made the same recipe before and let it sit in the fridge for a couple of days. It still doesn't get fluffy. Maybe I need to use more dough per pizza?

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Everyone has their own way of doing it, and while I have not made spent grain dough before, I imagine it just needs time to rise. Making dough for pizza is a process (for me), I let it rise twice when i make it, then refrigerate for at least 12-24 hours up to 72, then I take it out of the fridge the day I'm making pizza (or the night before) and let it rise for 8-12 hours (and to get up to room temp), I've even gone as far as letting it rise for 24 hours (and it became slightly sour!). At that point, the dough is super easy to work with, all I have to do is let it stretch out using gravity and rotating it about in my hand (holding the dough at the top, forming the middle so it doesn't get stretched too thin).

Of course, this is just my own process... if you still cant get it to rise, try using less spent grain / more unbleached flour?

Personally, I'd skip the spent grain altogether.

You have to watch how much spent grain you use to regular flour. Spent grain makes it heavier, so a lil more yeast also works.

I found another dough recipe. Mixed it up Sunday AM and let it go all day. I must admit it turned out really well even though I charred a few edges. We liked this formulation.





Peperoni





Hawaiian with my home made Buckboard bacon and slab bacon, along with some canned pineapple





...and a sausage with my home made sausage

Cast Iron skillet put to good use. Chicago style, fresh garlic, ground moose and shrooms.

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Vegan pie for the wife.
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Now see.... this is the thread I thought I was clicking on yesterday when I clicked on the one about Mike piazza and hall of fame..... and I care nothing about it.

Your pics of pizza is making me hungry. Wish I could make some now. It is Christmas eve and I am waiting for the granddaughter to fall asleep. The family still won't let me cook without supervision. And I don't have anything to put on it.

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Spent grains from Oatmeal Stout, flour, olive oil, herbs, water, and hef trub yeast, veggie slices brand fake cheese, cheap sketti sauce plus pineapple juice, toppings, and home brewed pale ale.

I nuke the pepperoni a on a paper towel for a minute on 60% to lose some grease.

RDWHAHB and homebrewed pizza.

Pan pizza made within a stainless steel pan.

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Someone wants in on pizza night:

Finally got around to blogging about my pizza making here http://www.shegoguebrew.com/2015/01/nothing-goes-better-with-homebrew-than.html

And here here is a pic http://4.bp.blogspot.com/-EbwB8IZNC...5JspxmAx4/s280/IMG_20150103_192057167_HDR.jpg

Here's a margarita and white pizza. Been working on my dough for awhile. Got it where I want but think it would be better with 00. Starting makings own sauce too.
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italarican said:

Someone wants in on pizza night:

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Everybody knows pizza is a dog's natural food.
Regards, GF.

pepperoni pizza and my rye saison

This is the Cook's Illustrated crust:











This is the Breadtopia crust:





Cheers!

I wanna get that weber & the pizza oven add-on. I was wondering how well it did. Looks good but how long to bake @ what temp would you say works best? Getting in the mood for my shrimp & scallop pizza with marinara & smoked gouda...

No pics, so it probably didn't happen, but we made a pesto, shroom, and spinach pie last night. Picked up a whole wheat dough ball from a local shop. They use a lot of cornmeal all over it, which was interesting, but still tasty.

unionrdr said:

I wanna get that weber & the pizza oven add-on. I was wondering how well it did. Looks good but how long to bake @ what temp would you say works best? Getting in the mood for my shrimp & scallop pizza with marinara & smoked gouda...

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Try theshrimp and scallop with evoo, red pepper flakes, garlic and the smoked Gouda. You'll never use red sauce again.

Evoo? What's that?

Extra Virgin Olive Oil.

Oh...duh! :smack:

Just made a wonderful discovery. A while ago I bought a 5# tub of small (golf ball sized) mozzarella balls in oil. Ended up with a pint or so of wonderfully flavored olive oil with herbs and spices. Goes well on damned near everything. View attachment ImageUploadedByHome Brew1422541499.803066.jpg

I bet it'd be great brushed on the outer crust?!

Made myself a Chicago style pizza in the crockpot for lunch.

Pie number one,

Second,