applescrap
Be the ball!
They look awesome, what, how did you bake them?
The Home Made Pizza Thread
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Poor mans wood fired oven. Gas grill with wood chunk and chips. I make the pie on the back of a parchment lined pan. Slide parchment and all onto stone. After 3 minutes, remove parchment from underneath. I shoot the stone with a laser thermometer. 450°F to 550°F is good. 10 to 15 minutes. Over 550°F will blacken the crust way to much in a very short time. Hydration as high as I can handle it (65 to 70%). A little cornmeal in the dough for crunch.[/QUOTE]
What kind of stone are you using, looks awesome.................cheers
Poor mans wood fired oven. Gas grill with wood chunk and chips. I make the pie on the back of a parchment lined pan. Slide parchment and all onto stone. After 3 minutes, remove parchment from underneath. I shoot the stone with a laser thermometer. 450°F to 550°F is good. 10 to 15 minutes. Over 550°F will blacken the crust way to much in a very short time. Hydration as high as I can handle it (65 to 70%). A little cornmeal in the dough for crunch.[/QUOTE]
What kind of stone are you using, looks awesome.................cheers
applescrap
Be the ball!
Hmm, last time I tried my Steel on the grill I got it too hot, blackened it too quick and never went back to it. I'm going to have to try it at a lower temp because I don't want to heat the oven up. Although it will be hard to keep me off the griddle.
I think I found what I'm looking for. I saw Jim Lahey make a pizza and heated the oven to 500 and then switch to broil with the pizza in the top third.
I think I found what I'm looking for. I saw Jim Lahey make a pizza and heated the oven to 500 and then switch to broil with the pizza in the top third.
Bigdaddyale
Well-Known Member
applescrap
Be the ball!
Well hows it look so far. Keeping in mind I don't think I've ever had it and I'm from Colorado. When I was in Chicago the one time we got the stuffed pizza with two crusts. I used the real deep dish guys recipe. Shredded mozzarella because that's all I had, then a layer of sauteed peppers and onions from yesterday's barbecue. They were really good and caramelized. Then a layer of pepperoni, hamburger (all i had), and pizza sauce. Dashed with parmesean.
applescrap
Be the ball!
Haha, my wife asked if we should move it. Here is the finish. Best pizza i have ever had i think. It was sooo good. A little thick where wall met base on some pieces but was good to, i like crust.
sauce on the top ? haven't had that, good looking pizza
Ive made plenty deep dish I'll have to post some, sorry Ive been busy
applescrap
Be the ball!
Yes sir, sauce on top. It protects the massive amount of toppings from over cooking, i read. Massive layers of cheese sausage and pepperoni. Each of these pans had a half pound raw beef and a pepperoni layer. That real deep dish site guy is pretty passionate about his chicago pizza. Has the history of it and more. It feels like a pretty legit source.
I have a WFO called a Maximus, it's similar to the pizza party ovens. Can thoroughly recommend them. I think bake time was about two minutes and a bit, so not quite neopolitan speeds
Thanks for posting about this pizza oven. When I first seen the post I thought that would be a good thing for my propane burners that are collecting dust since I went electric for brewing. The new price was a bit higher than I wanted to pay, but I checked a couple days ago and the new price was down to $89 on amazon so I bought one.
I used a bayou classic with a BG12 burner and the hole in the oven seemed like a perfect match. Took about 10min with a fairly low flame to get up to 700 according the built in thermometer. The pies were smaller than I normally do in the home oven but they cooked pretty fast, like 5min for a simple cheese pizza compared to 10mins in the home oven. All and all it worked pretty well, so thanks again for your post.
Need to work on the crust now. I was wondering about the measurements in your recipe, 1700grams of flour and 500grams of water seem like a pretty dry dough. Is that the correct proportions?
applescrap
Be the ball!
Came home from pool and kids were hungry and needed quick so i went with a pan. Mostly because the dough was so wet i could spread it with a spatula. I spread the wet doungh into pan and pre baked 10 minutes or so, then topped with cheese and pepperoni. Broil for a few secs at the end. Some pics of pre and post broil. Ok, nothing special other than i whipped it up start to finish in well under 30 minutes.
applescrap
Be the ball!
Used rest of wet dough. Kneeded in a massive amount of flour. Tried rolled out dough and layed in pan technique. Pinched up the side. Started with a brush of evoo, layer of mozzarella, layer of smoked diced ham, layer of hamburger, purple basil from garden and then sauce. I threw in some pics of the slices because I thought it was cool how they just stay together.
Edit, the scrappys wheels are turning. What about mozzarella, grilled chicken and alfredo sauce on top. The possibilities are endless
.
Edit, the scrappys wheels are turning. What about mozzarella, grilled chicken and alfredo sauce on top. The possibilities are endless
.
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That looks awesome!! Everyone's pizza game here is so on point. I've been making pies regularly for years now but haven't strayed much as far as recipe & cooking technique. Have done a few right on the grill using Alton Brown's Good Eats recipe. Works well but a little tricky to pull off.
Inspired to try some deep dish. There's a local place here that sells wood-fired pizza that I've become obsessed with...love the hint of smoky flavor. Might try to mess around with wood chips to replicate it.
all my dough is wet dough, I have a process after raising I pour it out into a mound of flour, roll and store in the fridge, very soft that way
koopatrain
Active Member
Pizza night last night with some recently kegged Red IPL (5.6%, motueka, Centennial, and galaxy). 70% H2O dough with 9hour rise, and one hour proof in smaller balls, but I think I kneaded it for a few too many minutes as it was a little tougher than others I’ve done at this hydration. Good nonetheless!
Edit: baked on coriarite pizza stone preheated at 550 with the broiler on.
Edit: baked on coriarite pizza stone preheated at 550 with the broiler on.
applescrap
Be the ball!
Pizza for lunch. Broiler method was better. First one had pizza to low and it is white crust. I am so sick of the cheap bag mozzarella . These were lightly cheesed with boars head mozzarella slices, fresh mozzarella, and sargento provolone parmesean mix slices. Also procuitto and pepperoni. They were sooooooo much better than the kroger mozzarella.
Made eight the other day, didn't take any pics of the finished pizzas on the day, here's a couple of cold/reheat pics. I had pizza three meals in a row as we had some leftovers
reheat with a few extra toppings
cold
reheat with a few extra toppings
cold
Evets
Well-Known Member
I made a couple for lunch yesterday.
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Mexican pizza...
Using a wheat crust...
Sauced with Garlic, onion, New Mexican Chili Pepper, and tomato sauce with dried oregano.
Topped with diced beef arracherra and asadero, monterey, and cheddar.
Done on my Traeger with apple pellets.
Using a wheat crust...
Sauced with Garlic, onion, New Mexican Chili Pepper, and tomato sauce with dried oregano.
Topped with diced beef arracherra and asadero, monterey, and cheddar.
Done on my Traeger with apple pellets.
applescrap
Be the ball!
Wow, how did the smoke taste on the pizza.
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While it was tasty, I didn't notice it at all. I cooked it at 475F so with a pellet smoker the effect is more heat than smoke. Supposedly the smoke feature is more predominant at 350F and lower.
I tend to like total smoke bombs. This was not that.
This is my 2nd use of my Traeger. The other was reheated pecan smoked ribs.
applescrap
Be the ball!
The Chicago pie i put in the freezer reheated really well. Had to cut it to warm center.
applescrap
Be the ball!
8 pizzas. Made some extra. Figured out my woes with the oven. It doesn't seem to turn the broiler on unless the door is open.
so whats your dough recipe, while mine is very good I don't get air pockets in the crust at all
applescrap
Be the ball!
Mines not the most glamorous but its my utility recipe, i make over and over. Its the 5 min artesian bread recipe. The no knead recipe posted on this thread is similar, but longer sit time. Mine is 3c water, 6.5 c flour, 1 tbl salt, 1 tble yeast. 2 hour rise. Put in fridge. The air i think comes from not overworking it also. I got lucky with these as i dont usually let them sit. They sat and i stretched easily and the crust didnt get beat up. Something i need to remember for next time.
I do this 2 ways, either serve the same day or refrigerate for at least 2 days, I like it the same day for texture but the flavor is better in the fridge, this makes 2 -12" semi thin crust pizzas
Ingredients
· 2 1/2 to 3 1/2 cups of flour
· 1 tb yeast
· 1 tb salt
· 1 tb sugar
· 1 tb olive oil
· 1 ½ cups warm water
Instructions
Ingredients
· 2 1/2 to 3 1/2 cups of flour
· 1 tb yeast
· 1 tb salt
· 1 tb sugar
· 1 tb olive oil
· 1 ½ cups warm water
Instructions
- Mix well in dough mixer, add flour or water to make a ball sticky
- Cover with plastic and let rise for 2 hours in a warm spot
- Add flour to the wet dough and pan and shape into a disk stretching out as far as you can
- Roll with dough roller to the edges of pan
- Cover and let rise again on the pan for an hour in a warm spot
applescrap
Be the ball!
Interesting. Near similar flour water ratios. It seems with yeast less is longer rise, more is shorter. I have seen and wonder about the 15 min recipes. I like the salt in that recipe fully seasoned surely. I think my pizza got its evoo when i spread it. Need to try sugar in my dough.
the sugar lets it rise faster and it really only takes an hour, I set mine in the water heater closet it's the perfect temperature, I like the dough to be wet or very sticky after rising then I coat it liberally with flour and that adds more food to rise a second time on the pan
not a very good picture and don't have any more had this the other day all leftover pizza
davidabcd
Detroit, Mi.
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I like making both round and square. The round is just a round using the same dough (refrigerated) as I use for making the Detroit style. I'm trying to duplicate the pizza made by a place called Buddy's (opened in 1946), here in Detroit.
My 2nd attempt at the Blackstone was last night. I'm getting the hang of it. The all Caputo "00" dough and home-made sauce were definitely an improvement over my last effort.
The dough was cold fermented for 2 Days, and each pie was in the oven for about 90-120 seconds. I may gain some weight in the next few months.
The dough was cold fermented for 2 Days, and each pie was in the oven for about 90-120 seconds. I may gain some weight in the next few months.
Thanks.
Caputo Flour: 100%
Water: 63%
Salt: 3%
Yeast (ADY): .75%
I mixed/kneaded the dough and then bulk fermented @ refrigerator temps for +/- 24 Hours. Then made 280g dough balls and kept them at 45°f for 18 Hours. Then let them rest at room temp until shaping and baking.
This was my first time using Caputo Flour and I think it really was the trick to getting the nice "leoparding" on the crust. That and the high heat that the Blackstone is capable of. In fact, I might need to turn it down a little next time, since the bottoms were a little burned.
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davidabcd
Detroit, Mi.
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View attachment 583730
The dough was cold fermented for 2 Days, and each pie was in the oven for about 90-120 seconds. I may gain some weight in the next few months.[/QUOTE]
I love the fact that a pizza can be made in under two minutes! I made pizzas for six years when I was younger and the oven (Bakers Pride, maybe?) was at 525.
I've seen a LOT of nice ovens on here--beautiful ovens, ovens to be coveted. My brother has an Egg--green avocado looking thing--and he whips 'em out pretty fast but not that fast. He doesn't brew but he does bake and I'm going to tell him to read this ENTIRE pizza thread. There are some crazy-good recipes, especially for round or Sicilian?
My first contact with a 700 degree (or whatever) oven was in Niagara Falls where I was served a Margarita [edit: Margarita pizza] so fast I didn't know what hit me. Nice method.
The dough was cold fermented for 2 Days, and each pie was in the oven for about 90-120 seconds. I may gain some weight in the next few months.[/QUOTE]
I love the fact that a pizza can be made in under two minutes! I made pizzas for six years when I was younger and the oven (Bakers Pride, maybe?) was at 525.
I've seen a LOT of nice ovens on here--beautiful ovens, ovens to be coveted. My brother has an Egg--green avocado looking thing--and he whips 'em out pretty fast but not that fast. He doesn't brew but he does bake and I'm going to tell him to read this ENTIRE pizza thread. There are some crazy-good recipes, especially for round or Sicilian?
My first contact with a 700 degree (or whatever) oven was in Niagara Falls where I was served a Margarita [edit: Margarita pizza] so fast I didn't know what hit me. Nice method.
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