The Home Made Pizza Thread

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CreamyGoodness said:
I just molested the like button. Of course, its easy living in New York and avoiding chain-store pizza... but even with that said, I try my dangedest to make sure jerks dont get my patrionage dollars.
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Ya know.....there was a place that made quite good pizza in town, buddy and I went in to pick up our pizza, buddy was paying cash....counted change for a few seconds and the owner (an old bitty) tells him to hurry up already....

I nearly grabbed his handfull of change to huck it on the floor and tell her to keep the extra.

He had more self control and calmly told her that we would never be back.

Wish I could say that the events that day sparked my pizza making fever, but it wasn't until years later.
 
CreamyGoodness said:
I just molested the like button. Of course, its easy living in New York and avoiding chain-store pizza... but even with that said, I try my dangedest to make sure jerks dont get my patrionage dollars.
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Likewise, PJ's gets a lot of fanboy praise around here for obvious reasons but really, it's just terribly mundane. I'll eat it only if it's free and there's nothing better around. The same can be said for any of the big corporate pizza delivery chains imo.
 
headbanger said:
Likewise, PJ's gets a lot of fanboy praise around here for obvious reasons but really, it's just terribly mundane. I'll eat it only if it's free and there's nothing better around. The same can be said for any of the big corporate pizza delivery chains imo.
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Dominoes recently started calling themselves "artisan" which is just stupid and ridiculous if you ask me
 
Pizza night tonight! This thread always has me stoked to cook dinner for the family. Pepperoni is the first one out..chicken ranch pizza next..

image-2923314791.jpg
 
Sorry if this has been covered already. I didn't see anything about it in the posts I looked through. Has anyone tried making a pizza dough from their spent grains from brewing? I know it would change the texture of the dough significantly, but I'm curious now. Also, I will be brewing next week, so I will have some to play with. This brew will be a heffe, so the grains will be fairly mild.
 
TheBrewLebowski said:
Sorry if this has been covered already. I didn't see anything about it in the posts I looked through. Has anyone tried making a pizza dough from their spent grains from brewing? I know it would change the texture of the dough significantly, but I'm curious now. Also, I will be brewing next week, so I will have some to play with. This brew will be a heffe, so the grains will be fairly mild.
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You can try it, but its going to make for a thicker crust I would suggest you use the strongest flour you can get and maybe add a little extra wheat gluten.

The thicker the crust the longer you need to cook it at a lower temperature

good luck
 
TheBrewLebowski said:
Sorry if this has been covered already. I didn't see anything about it in the posts I looked through. Has anyone tried making a pizza dough from their spent grains from brewing? I know it would change the texture of the dough significantly, but I'm curious now. Also, I will be brewing next week, so I will have some to play with. This brew will be a heffe, so the grains will be fairly mild.
Click to expand...

Yes, have a look here:
https://www.homebrewtalk.com/f14/mash-tun-spent-grain-pizza-181644/index2.html
Regards, GF.
 
Hey all,

I've been spending some time over at pizzamaking.com to refine my pizza making skills. Last time I tried making pizza was a disaster - dough wouldn't behave. Kind of like this forum, that place is huge as well, with many members being professional pizza shop owners, bakers, consultants, restauranteurs, etc, as well as home aficionados with pizza/baking stones all lthe way up to a gigantic wood fired oven in a persons garage of all places! It feels like I just jumped into the deep end with what some of these guys are doing with dough. Seems like I have been making a lot of NooB mistakes due to lack of knowledge or misinformation.
Anyway, I encourage you all to check it out. I think that some of them are also homebrewers as well.

TD
 
I use the dough formula from that site and it works really well. My only issue has been when I try and stretch the dough when its too cold.
 
smakudwn said:
I use the dough formula from that site and it works really well. My only issue has been when I try and stretch the dough when its too cold.
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Which dough formula? There are TONS!

I bake in a wood fired oven. When its up to full operating temp its like 850-900 on the floor and about 1000-1100 in the roof. This is the temp for Neapolitan style pizza. I think I've been inconsistent in watching my pizza temps and dough formulations and just sort of winging it. Kinda like trying to brew AG without a thermometer in a way. I can regulate the temp of the oven by how much fuel I add and how often. I can operate it at 600 degrees just as easily, though occasionally will creep up on me.

After summer vacation I am going to go into pizza experimentation mode and try to see if I can get some more consistent and reliable results with my dough.

TD
 
Cold dough will never work, no matter how good. Let it warm to at least "cool", but room temp is better.
 
Evets said:
Thanks. Those were part of a test bake with a new flour, General Mills Neapolitan Hearth style Pizza Flour. It's milled to "00" grade like the more expensive imported Italian flour. My friend contacted GM and asked for a sample. They sent her a 50 lb. bag! Score! It seems to be a pretty good flour but the flavor isn't quite as complex as the Caputo. I think more testing is in order.....
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i tried contacting them to get a sample, they would not comply :(
 
smakudwn said:
Oh I'm sorry I use the "Lehmann Pizza Dough Calculator".
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I am going to start using that for dough calculator NY style. Still searching for a recipe for Neapolitan. Hard to find the 00 flour. TXCraig has a sticky (68 page thread) I've been trying to get through in the Neapolitan section about his garage oven.

I was using a modified Varasano / Ed Wood pizza dough that has been totally erratic, as have my methods - going to keep a notebook. Plus trying to manage the cultures has been a big learning experience.

Right now have about 18-20 pizza balls in the freezer I want to use up. see how they are. take them out several hours before. making some pies tonight. just lit the wood and dough resting outside (in the shade its 88ºF right now).

TD
 
TrickyDick said:
I am going to start using that for dough calculator NY style. Still searching for a recipe for Neapolitan. Hard to find the 00 flour. TXCraig has a sticky (68 page thread) I've been trying to get through in the Neapolitan section about his garage oven.

I was using a modified Varasano / Ed Wood pizza dough that has been totally erratic, as have my methods - going to keep a notebook. Plus trying to manage the cultures has been a big learning experience.

Right now have about 18-20 pizza balls in the freezer I want to use up. see how they are. take them out several hours before. making some pies tonight. just lit the wood and dough resting outside (in the shade its 88ºF right now).

TD
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King Arthur flour has a nice website to order most of thier flours in less then 50lb bags. I used some of their first clear to make dough last night.
 
I actually joined that pizza making forum... Dug up some recipes substituting beer for the water in the dough.
 
smakudwn said:
I have been interested in this. Is it a straight sub?
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The thread I was reading, He was using a 60/40 beer ratio. Although others had mentioned in that thread that they were doing a straight sub. When I get the chance, I am going to do a SxS bake using the same dough recipe, one with water, and the other using anything I have in a bottle with a high FG. I pretty much have my eyes on a batch of Kaiser clone, or a wee heavy. Anything malty without being a hop bomb. 100% sub.

I guess too it depends on the style you are making. I think it might play well in a sicilian or Detriot style, but maybe not a neapolitan style. Only experimentation and personal taste rules.:rockin:
 
I bet the sugar in the high gravity beer is going to change the color quiet a bit also. I will have to try this soon.
 
Not as much as you would expect, he posted pics of the dough along with the beer he used, and a side shot of a slice after cooking. Most of them changed only a little. In that thread, he used and documented 52(!!!) different beers... The accompanying dough, and the end result.
 
Pizza/bread porn.
Seriously, I eat a lot of pizza. I used wood fired, big green egg, bbq, oven. Used tens of dough recipes. Made a wild starter. Use special high gluten flour. I **** you not, this produces the best there is. If you're near Maine, I'd be happy to share some starter. Dough is stretchy, requires no kneading, and produces excellent crumb structure. 70% hydration.

2013-03-10 16.46.15.jpg


2013-03-25 19.49.31.jpg


2013-05-08 20.15.30.jpg


IMAG0869.jpg


IMAG0637.jpg
 
ChugachBrewing said:
Pizza/bread porn.
Seriously, I eat a lot of pizza. I used wood fired, big green egg, bbq, oven. Used tens of dough recipes. Made a wild starter. Use special high gluten flour. I **** you not, this produces the best there is. If you're near Maine, I'd be happy to share some starter. Dough is stretchy, requires no kneading, and produces excellent crumb structure. 70% hydration.
Click to expand...

Your bread and pizza are beautiful.
 
Okay boys, you might wanna step back so you don't get hurt.

Here is my................no........ "THEE" ultimate pizza! 18.5 LBS. of colossal heavenly goodness. 18.5 LBS. REAL WEIGHT!!! All meats and veggies were precooked and drained of their juices, and put on top of a beer dough crust.
I weighed the pan before and after the goodies were put on top, it came in at 18.7 lbs....so 18.5 for good accurate measures after evaporation of cheeses juices.

Here it is in my pellet grill. The pellet grill gives it a very nice "wood fire oven" flavor.


And, here it is all cooked sitting on top of my stove. This is NOT a small stove! The pan the pizza is cooked in is 18 1/2" diameter by 2" deep. Plus, I build up the goodies to fill the crust....see next pic!







See what I mean? 3 inches thick!!!





Here is 1 slice...an average of 2.31 lbs per slice!!!!



Sure, you guys can prolly brew better than I can. But I can teach you this! Cheers!:mug:
 
gwapogorilla said:
Okay boys, you might wanna step back so you don't get hurt.

Here is my................no........ "THEE" ultimate pizza! 18.5 LBS. of colossal heavenly goodness. 18.5 LBS. REAL WEIGHT!!! All meats and veggies were precooked and drained of their juices, and put on top of a beer dough crust.
I weighed the pan before and after the goodies were put on top, it came in at 18.7 lbs....so 18.5 for good accurate measures after evaporation of cheeses juices.

Here it is in my pellet grill. The pellet grill gives it a very nice "wood fire oven" flavor. http://s1068.photobucket.com/user/gwapogorilla/media/yoder.jpg.html

And, here it is all cooked sitting on top of my stove. This is NOT a small stove! The pan the pizza is cooked in is 18 1/2" diameter by 2" deep. Plus, I build up the goodies to fill the crust....see next pic!

http://s1068.photobucket.com/user/gwapogorilla/media/pie.jpg.html

See what I mean? 3 inches thick!!!
http://s1068.photobucket.com/user/gwapogorilla/media/slice.jpg.html

Here is 1 slice...an average of 2.31 lbs per slice!!!!
http://s1068.photobucket.com/user/gwapogorilla/media/slice2.jpg.html

Sure, you guys can prolly brew better than I can. But I can teach you this! Cheers!:mug:
Click to expand...

Im listening..,.....
 
Can any of you guys using a starter explain the process to me? I use regular yeast and cold ferment which is good but I dont get a true sourdough taste
 

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