The Home Made Pizza Thread
- Thread starter cheezydemon3
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Adeering said:
This does work remarkably well. Since I've been brewing AG I sparge a bit extra to use in the dough instead of water.
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cheezydemon3
Well-Known Member
Sampled Headbanger's pies last night.
That pellet grill is magical! completely reproduces the effect of a wood fired oven, but with far less mess and a lot more control.
Wish I had taken a few pics, but the food, the homebrew, and the company were FANTASTIC.
That pellet grill is magical! completely reproduces the effect of a wood fired oven, but with far less mess and a lot more control.
Wish I had taken a few pics, but the food, the homebrew, and the company were FANTASTIC.
cheezydemon3 said:
Now you're just bragging!
headbanger
Well-Known Member
No, if he were bragging he would have divulged the fact that out of the three pies, the one he made was the best.
Now you're making an east coast girl green with envy.
And hungry.
bottlebomber
Well-Known Member
I'm about to get real with Chef Rex's culture that he graciously endowed me with a full month ago. It took off nicely in a half cup of flour/water, and we made pancakes with it Sunday morning to give it a test run. This weekend I'm going to see what she can do on some pies.
bottlebomber said:
Don't forget to make English muffins....
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cheezydemon3
Well-Known Member
Honestly a few names came up that we wouldn't mind cooking and hanging out with and yours was one, Melana.
cheezydemon3 said:
Aw... If it weren't for some spending curtailment I was supposed to be out that way this week!
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cheezydemon3
Well-Known Member
Let us know if you ever do get to louisville!
cheezydemon3 said:
Will do.
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THIS THREAD SHOULD NOT BE ON MY SECOND PAGE OF REPLIES! Probably the best pies ive made so far thanks to ChafRex sending some awesome sourdough yeast Thanks again man!
First one was for the girlie, standard pepperoni. The second one was for me and was left over chicken and peppers from fajitas earlier this week. The third is the same as the second except almost twice as much chicken, peppers, and mozzarella and will be saved for football on sunday
ChefRex gets all the credit for these!
The last picture is my idea of pairing food with beer
Thanks again man!First one was for the girlie, standard pepperoni. The second one was for me and was left over chicken and peppers from fajitas earlier this week. The third is the same as the second except almost twice as much chicken, peppers, and mozzarella and will be saved for football on sunday
ChefRex gets all the credit for these!The last picture is my idea of pairing food with beer
Damn those look good!, glad it worked out this time.
Nice! Looks yummy indeed.
finsfan said:THIS THREAD SHOULD NOT BE ON MY SECOND PAGE OF REPLIES! Probably the best pies ive made so far thanks to ChafRex sending some awesome sourdough yeast
First one was for the girlie, standard pepperoni. The second one was for me and was left over chicken and peppers from fajitas earlier this week. The third is the same as the second except almost twice as much chicken, peppers, and mozzarella and will be saved for football on sunday
The last picture is my idea of pairing food with beer
Agreed. ChefRex is awesome.
Chuginator
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Where has that Evets feller been, anyway?
Evets
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I'm still here. Still making pizza, just not taking so many pics. Just last night, I made a couple Detroit style pies.
Have to ask... what is Detroit style?
Chuginator
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And can we have pictures?
headbanger
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Chuginator
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Oh yeah! I remember seeing those back when they were posted. Brrain didn't make the connection though. Thanks!
Now i remember. My brain is having issues this morning. Any way you slice it pizza is always good.
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cheezydemon3
Well-Known Member
I occasionally hear someone ask "Do you like chicago style or New york style??? I HATE new york style!!!"
.........................
"You confused me with someone who likes to argue over stoopid ****. I like FOOD"
I occasionally hear someone ask "Do you like chicago style or New york style??? I HATE new york style!!!"
.........................
"You confused me with someone who likes to argue over stoopid ****. I like FOOD"
That's akin to people hating beer because all they have tried is BMC
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cheezydemon3
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Or saying that they HATE dark beer, because all they have tried is BMC.
we all know that dark beer is evil.
For dietary reasons (heart disease), regular pizza is off the menu . Adjust, adapt, and overcome they say, and so I did.
Local bakery pizza dough, olive oil wash, tomato sauce, minced garlic, sliced romas, diced green peppers, sliced bella mushrooms, sliced onions, sliced black olives, lean Canadian bacon, turkey pepperoni, diced grilled chicken breast, low fat mozzarella and cheddar, and fresh basil on top, baked at 550 for 11 minutes for a chewy crust or 12 minutes for a crispy one.
I based this one off of America's Test Kitchen's attempt at a Chicago style deep dish (Video Blog attempt), with the dough made from scratch, but they didn't use enough toppings for my taste. After the dough was formed to the pan, I put the cheese in, and then poured a thin layer of sauce (caramelized onions, sautéed bella mushrooms, tomato sauce) inter-layered with the list of toppings from the above pizza, save for the onions and mushrooms that were already in the sauce. Topped with grated Parmesan. Instead of making two smaller pies per their recipe, I made one big one, three inches thick, half of which was the crust.
. Adjust, adapt, and overcome they say, and so I did.
Local bakery pizza dough, olive oil wash, tomato sauce, minced garlic, sliced romas, diced green peppers, sliced bella mushrooms, sliced onions, sliced black olives, lean Canadian bacon, turkey pepperoni, diced grilled chicken breast, low fat mozzarella and cheddar, and fresh basil on top, baked at 550 for 11 minutes for a chewy crust or 12 minutes for a crispy one.
I based this one off of America's Test Kitchen's attempt at a Chicago style deep dish (Video Blog attempt), with the dough made from scratch, but they didn't use enough toppings for my taste. After the dough was formed to the pan, I put the cheese in, and then poured a thin layer of sauce (caramelized onions, sautéed bella mushrooms, tomato sauce) inter-layered with the list of toppings from the above pizza, save for the onions and mushrooms that were already in the sauce. Topped with grated Parmesan. Instead of making two smaller pies per their recipe, I made one big one, three inches thick, half of which was the crust.
For dietary reasons (heart disease), regular pizza is off the menu
View attachment 161794
Local bakery pizza dough, olive oil wash, tomato sauce, minced garlic, sliced romas, diced green peppers, sliced bella mushrooms, sliced onions, sliced black olives, lean Canadian bacon, turkey pepperoni, diced grilled chicken breast, low fat mozzarella and cheddar, and fresh basil on top, baked at 550 for 11 minutes for a chewy crust or 12 minutes for a crispy one.
View attachment 161795
I based this one off of America's Test Kitchen's attempt at a Chicago style deep dish (Video Blog attempt), with the dough made from scratch, but they didn't use enough toppings for my taste. After the dough was formed to the pan, I put the cheese in, and then poured a thin layer of sauce (caramelized onions, sautéed bella mushrooms, tomato sauce) inter-layered with the list of toppings from the above pizza, save for the onions and mushrooms that were already in the sauce. Topped with grated Parmesan. Instead of making two smaller pies per their recipe, I made one big one, three inches thick, half of which was the crust.
how is that not regular pizza?
Low/no fat cheeses, low fat turkey pepperoni, lean Canadian bacon, grilled chicken breast? Try ordering such a pizza in any "regular" pizzeria, and you'll go home hungry.
I see. That's how we make pizza at home too... to me it's 'regular' pizza.
I saw some new brand of pizzas at Giant Eagle that got me to thinking. They were seafood pizzas! Shrimp,clams oysters,scallops,that sort of thing. With some creamy rich fontina cheese on a spent IPA grain crust!:rockin: Or maybe smoked guda from laughing cow.
Really? Now I'm going to obsess until I make this. Your ideas make me cook things.
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cheezydemon3
Well-Known Member
I had a smoked shrimp pizza that was fantastic once.
bottlebomber
Well-Known Member
Finally got to make some pizzas this evening, it's been months since I've had time to do something like this in the kitchen. I made a couple of margaritas, a mushroom and olive for the kids, and then for myself I made one with roasted corn and garlic cloves, sweet red peppers, aji amarillos and jalapeño peppers, and firehouse cheese curds. My wife asked for me to create something different so for hers I used red potatoes, roasted leeks, mozzarella, reggiano, and goat cheese and then I put some paper thin honeyed Meyer lemon slices on it and finished with balsamic. It looks simple but it turned out awesome, maybe my favorite. I was a little off my game with working the dough so I gave up and used a rolling pin (gasp!) which I know affected the texture, but it was still some of the best pies to come out of the conventional oven. Thanks again Rex for the culture, I can't wait to turn it loose on some bread.
Those look beautiful, glad your enjoying.
I'll be there in 6 to 8 hours, keep them warm.
I'll be there in 6 to 8 hours, keep them warm.
bottlebomber
Well-Known Member
ChefRex said:
bottlebomber
Well-Known Member
You're living the life man! Dammit I want pizza every time I see itmccumath said:
