The Home Made Pizza Thread

[WesBrew]

Not pizza but first successful sourdough loaf. A few bits left to improve on but it’s a win. 2 month old starter is in good shape too. I might have to name it soon.

 

[homebeerbrewer]

I named my sour dough starter Seymore.

 

[Pennine]

Finally got the pizza oven down.

 

[Group W]

Those look really nice.

 

[OakIslandBrewery]

Finally got the pizza oven down.

View attachment 880304

They look delicious! Nice job.

 

[Pennine]

Those look really nice.

They look delicious! Nice job.

Thanks, yes they received raving reviews from the kids too.

I precooked the crust, I could never get the bottoms quite finished before the edges started to burn.

 

[YeastFeast]

I precooked the crust, I could never get the bottoms quite finished before the edges started to burn.

What kind of oven?

 

[Pennine]

What kind of oven?

I had to go look, it's called a nexgrill, picked it up at home Depot for $100. It has a rotating pizza stone which makes is easier to get an even bake.

 

[homebeerbrewer]

I saw that at my local Home Deplorable. I wondered how well it cooks. I’m thinking I’ll keep my $100. I use a cast iron pizza pan on my grill.

 

[YeastFeast]

Looks decent.
If the bottom isn’t getting done you just need to get the stone hotter before launching it. I go 20-30 min heating the stone before I attempt to cook.

 

[Pennine]

Looks decent.
If the bottom isn’t getting done you just need to get the stone hotter before launching it. I go 20-30 min heating the stone before I attempt to cook.

I probably do need to be more patient and take a temp reading. Oddly I was able to make 6 pizzas in way less time by precooking them. And launching them is a treat without sauce and toppings.

 

[Pennine]

I saw that at my local Home Deplorable. I wondered how well it cooks. I’m thinking I’ll keep my $100. I use a cast iron pizza pan on my grill.

Its much better than the pellet ooni oven I had before it. I think it's pretty similar to their gas option and it has a decent stone.

I tried the pizza steel on the grill and had some temp issues with that too, I think opening the grill to swap pizzas was the issue. The steel was a good purchase I do love it in the oven to cook inside when the weather cools down.

 

[homiejomie]

I had to go look, it's called a nexgrill, picked it up at home Depot for $100. It has a rotating pizza stone which makes is easier to get an even bake.

View attachment 880306

That looks really good. Do you mind sharing your pizza dough recipe.
Ps I used some lutra yeast for focaccia bread it turned out great.

 

[Pennine]

That looks really good. Do you mind sharing your pizza dough recipe.
Ps I used some lutra yeast for focaccia bread it turned out great.

I'll probably get crucified here for it but it's basic.

I found this high protein flour, at Walmart oddly enough, that seems to be the best, better than the 00 stuff. I also live at altitude.

https://www.walmart.com/ip/Wheat-Montana-Natural-White-Premium-Bread-Flour-5-Lb/481083085

For 6 pizzas
3 cups flour
1 cup warm water, slightly more if needed while kneading
A tablespoon of a red star active dry yeast
Salt, I use a tsp or 3
2 tablespoons honey

I rehydrate the yeast in warm water then mix the rest together. And then add the yeast water in the kitchen aid. If there are crumbs I slowly add more water till it's all combined.

Then I coat with olive oil to keep from sticking, and let it rise for a few hours in the same bowl covered.

I also knead it down 3-4 times as it's rising, that seems to help get more bubbles when it's cooking.

I have never used beer yeast for breaded before, I should try it one of these days when I am emptying out a fermenter.

 

[homebeerbrewer]

What size pizza are you making? 3 cups of flour for 6 pizzas would tend to make very small pizzas. I use 2 cups for a 14 inch pizza, the size of my cast iron pizza pan.
I’ve never tried honey, but that does sound interesting.

 

[hottpeper13]

Instead of honey I add diastatic malt powder,aka wheat malt ground to flour. I let it rise for 15-20 min before I put it on the grill and get a really nice rise.

 

[Pennine]

Instead of honey I add diastatic malt powder,aka wheat malt ground to flour. I let it rise for 15-20 min before I put it on the grill and get a really nice rise.

Good idea I have some DME I'll try it next time.

I don't have a grinder to do malt to a powder but sounds good.

 

[Pennine]

What size pizza are you making? 3 cups of flour for 6 pizzas would tend to make very small pizzas. I use 2 cups for a 14 inch pizza, the size of my cast iron pizza pan.
I’ve never tried honey, but that does sound interesting.

Personal size maybe 10-12 inches? They are pretty thin crust too.

 

[hottpeper13]

DME is non diastatic malt powder due to no enzymes. But it will make the crust really brown.

 

[WesBrew]

I just kneaded some sourdough pizza dough. 450g flour @ 65%. hydration. Hopefully it's enough for two 12-13" Neapolitans.
-Honey sounds interesting. Is that what Mellow Mushroom puts in their dough?

 

[bailey mountain brewer]

I haven't nailed down a sourdough pizza dough recipe that I'm happy with. Of course I think my last one over fermented cause I fell asleep, so that didn't help.

 

[WesBrew]

This is my first run so TBD. It has 2%salt, 2%oil, 12%starter. After 4hours at room temp, into the fridge for a cold ferment till dinner tomorrow. Unless it's a total disaster, bake at 500f on a baking steel.

 

[bailey mountain brewer]

What's your kneading process?

 

[Pennine]

I just kneaded some sourdough pizza dough. 450g flour @ 65%. hydration. Hopefully it's enough for two 12-13" Neapolitans.
-Honey sounds interesting. Is that what Mellow Mushroom puts in their dough?

It's good if you like a bit of sweetness to your crust. I have tried brown sugar and regular sugar but honey tastes better.

 

[WesBrew]

What's your kneading process?

After a half hour rest, a couple of agonizing rounds of stretch n fold, pushing in with palm.

 

[WesBrew]

One pepperoni n shroom, one buffalo chicken n shroom. Pretty good, a bit thicker than I was thinking. Bumped temp from 500 up to 520 on the buffalo, got some nicer color.

 

[WesBrew]

Deleted

 

[orionol73]

This book will make your pizza so much more consistent and better. I don’t post most of my pizzas but at this point, launching is my only weak point. Follow what is written in here and home pizza making is so easy and so much better. Weighing ingredients is worth it too

 

[hottpeper13]

All of my dough's are based on his formulas. Crust and Crumb is my goto.

 

[Brockness Monster]

I tend more toward "Elements of Pizza" by Ken Forkish, but you can't go wrong with Reinhart.

I launch from a thin aluminum peel and found that stretching my dough on a mix of flour and semolina and then transferring to the peel with a little semolina on the front part of the peel makes for a happy launch. Lots of "Calzones" and "Strombolis" were made before settling on this method.

Edit: also, Baking Steel is an amazing piece of kit for pizza making. I always get the leopard spots. I recommend the 3/8" thick Modernist cuisine version. I have the 1/2" thick monster that they no longer sell (probably for good reason), and it is a pain to move around and takes longer to heat up.