Pizza night at la Casa de Matt

[angdeer]

I love pizza and think it should be part of the menu at least once a week. Whats better than home brew and homemade pizza? We have been looking to purchase a home pizza oven because it just is too expensive to keep buying it from our local pizzeria. Think about the parties you could host then. Fresh beer on tap and have everyone bring an item to put together killer pizzas, sounds great! Does anyone have experience with a commercial pizza oven at their house? We have been thinking about adding one to our outdoor kitchen, http://www.superprod.com/category/cooking-beverage/pizza-ovens.do any thoughts? Its a big purchase but I cant really think of a better way to accessorize the new space we have.

 

[SpanishCastleAle]

Damn straight you can. Honestly, pizza is so easy, I'm not sure why the Hut is even still in business. You guys are making me hungry.

And yet soooooo many places still fark it up. A new pizza joint just opened at the entrance to my subdivision. Atrocious! Hard to believe anyone goes into the pizza business making crap like that. It's like they don't have a clue and aren't even trying.

Man, if only I could take over that pizza joint and then use the adjacent, never-used new building for a brewery. I don't think the elementary school across the street would mind at all.

 

[GatorBru]

100% agree with all of the above. I live in a pizza deprived area and nothing comes close to home made. Everything here is commercial crap, the best is probably at the mellow, and even that is a chain!

 

[user 22118]

I love living close to Russian River for beer and pizza. They make a mighty fine pie!

 

[passedpawn]

FYI, for adventurous pizza makers,

Never, ever use whole wheat flour for your crust. Just saying.

 

[MeatyPortion]

Places to avoid in Madison: Pizza Pit, Pizza Hut, Pizza Extreme

Places to patronize: Pizza Brutta, Gino's Restaurant, Pizza Oven

 

[MBasile]

Hmm, I'm going to have to make some pizza this week and try out that sauce! I have my dough recipe perfected (for my tastes) but the sauce and cheese need improvement over store bought stuff (sauce from Trader Joes, cheese from Safeway).

 

[pnj]

FYI, for adventurous pizza makers,

Never, ever use whole wheat flour for your crust. Just saying.

Booom!
http://www.pizzamaking.com/forum/index.php/topic,5682.0.html

 

[passedpawn]

Booom!
http://www.pizzamaking.com/forum/index.php/topic,5682.0.html

Hey man, go for it. I can tell you that my family, myself, and the dog wouldn't touch it. I thought the ultra-high gluten would allow me to make the ultimate thin crispy crust, and I was right. Tasted like asphalt shingle, though.

 

[McKBrew]

I enjoy making my own pizzas and the family really likes them.

A few months back I did a breakfast pizza (same type of crust as a regular one, but the topping were all breakfast foods including eggs and hashbrowns, and the sauce was country gravy.) That one was a hit too.

 

[Evets]

Ahhh,.......Pizzaaaaaa!!!!!

This my summer project. I just closed in the dome today.

 

[McKBrew]

That is awesome. I'd be interested in a write-up or materials list if you have one. Not that I'd be able to build it anytime soon, but someday.....

Ahhh,.......Pizzaaaaaa!!!!!

This my summer project. I just closed in the dome today.

 

[Evets]

Everything I've done came from here;http://www.fornobravo.com/pompeii_oven/table_of_contents.html

The plans are a bit sketchy here and there but it gives you a pretty good idea of what it should end up like. The Forno Bravo forum is awesome. Just like here, a lot of like minded folks helping each other out.

 

[gratus fermentatio]

Awsome project! Regards, GF.

 

[user 22118]

That is great to look at there! I thought I was happy just looking at my BBQ with a few bricks on it doing up Pizza...new goal to be brought out.

PS...Who would have thought that a drunken night without the girlfriend turned into a thread all about pizza. I love it, keep it coming!

 

[user 22118]

FYI, for adventurous pizza makers,

Never, ever use whole wheat flour for your crust. Just saying.

You know, the trick is to not use all whole wheat and expect the same crust as a AP flour pizza. But, you can do this, replace like 10-15% of the AP flour with Wheat and you get a very similar texture (bit more heft though) and can also get some of those useful nutrients. For some real fun I have used this whole wheat seed mixture that has all sorts of different seeds resting in whole wheat flour. Just a tablespoon or two of that and your pizza is super delicious!

If making a whole wheat flour pizza (50% or more whole wheat flour), add more water for a looser dough and just expect it to be not quite so supple. I always get a denser pizza, but some people like it that way so the pizza is more for them than for me.

 

[Evets]

I make a pretty decent whole wheat-ish pizza using about 50% King Arthor white whole wheat flour(it's not really white but kind of light brown)and 50% Hi protein/Hi gluten flour such as General Mills "All Trumps" or King Arthor "Sir Lancelot". The KASL is my main pizza flour. It's unbleached and unbromated. I buy it in 50# bags.
Once my brick oven is ready, I'll be using Caputo 00 grade flour for authentic Neopolitan style pizza.

 

[jppostKW]

mmmm pizza with pepperoni sausage orange bell pepper onions olives and the peppers used to give the pepper vodka from the distillery its kick, I think they are sorrano they get steeped for 4 days and when its done they are pretty mild and taste kinda like melon and a Hefe to top it off!

 

[user 22118]

Making Pizza tonight! Got my dough rising in the fridge and will end up making a bacon and pepper pizza, a mushroom and olive pizza and one other that I have yet to figure out. Maybe Salami...mmmmm....

 

[ChshreCat]

Is it wrong that I looked at the picture of the first pizza with that huge crust around the edge and imagined dunking the crust in the Orval?

 

[user 22118]

Not at all. I have a cousin that dips his bread in wine. I tried it and damn near gagged. And I love wine! Beer would be much easier.

I am trying to emulate that first pizza again. It was a beauty in mouthfeel and texture. Will be taking the dough out of the fridge soon and I will take a picture of it pre-pizza.

 

[user 22118]

Kinda blurry but you get the point. That is some local olive oil from a guy a friend buys grapes (to make wine) from. It is super delicate and spicy as all hell. It just came out of the fridge. I couldn't wait very long

 

[user 22118]

Made up the dough, sauce and the pizzas came out delicious and chewy as all heck.

 

[jpc]

Finally, I was able to find a high-gluten flour in my area, an essential for NY-style pizza. This pizza was almost perfect-- the crust crunched when folded, nice color underneath, wonderful flavor. Please forgive the crappy cell-phone camera shots, but I have no clue where my pointy-****e... er, point-and-shoot camera is.

 

[jpc]

A couple more...

 

[Ricand]

I'm a great pizza maker. I sent off for 00 flour from some king or something. Rehydrated it for 20 minutes before I kneaded it and did an overnight rise in the fridge. Let it sit for an hour to bring it to room temperature. Carefully spread it on the pizza peel by hand and let it raise again for 30 minutes. Spread the Castaliana tomato sauce that was prepared simply with a few garlic cloves and extra virgin olive oil. Used fresh Bocacia Buffalo Mozzarella made yesterday and had tiny fresh basil leaves ready for sprinkling on the finish. Decided to use my super grill to heat the pizza stone to 9 gazzillion degrees to get that perfect crust. Here's a pic and I'll be your mouths are watering now!


Meh.. I drank a few of my Pliny clones and called Round Table

 

[jppostKW]

i think your doing it wrong....

sad sad day though

 

[SpanishCastleAle]

I'm a great pizza maker. I sent off for 00 flour from some king or something. Rehydrated it for 20 minutes before I kneaded it and did an overnight rise in the fridge. Let it sit for an hour to bring it to room temperature. Carefully spread it on the pizza peel by hand and let it raise again for 30 minutes. Spread the Castaliana tomato sauce that was prepared simply with a few garlic cloves and extra virgin olive oil. Used fresh Bocacia Buffalo Mozzarella made yesterday and had tiny fresh basil leaves ready for sprinkling on the finish. Decided to use my super grill to heat the pizza stone to 9 gazzillion degrees to get that perfect crust. Here's a pic and I'll be your mouths are watering now!


Meh.. I drank a few of my Pliny clones and called Round Table

Oooooooh, look at that bark! That is a boston butt right?

EDIT: jpc, NICE! That's just the way I like 'em, maybe pepperoni but I like my pizza pretty plain so I can enjoy the crust/sauce/cheese. If it's crappy pizza, then load it up but if it's good pizza I want to taste the pizza itself (instead of toppings). Just the way I like it, not implying any pizza with lots of toppings is bad. Matt's look delish too, great cutaway shot of the crust!

 

[Ricand]

i think your doing it wrong....
sad sad day though

Hahaa.. yeah. Everything in this thread just looked way to delicious, I thought I'd interject some FAIL Even when you do almost everything right and with great care, if you do one thing wrong.. it can look like this did in the garbage.

 

[Evets]

Next time maybe try only 8 gazzillion degrees.