The Home Made Pizza Thread

[johnmac22]

Each cook is getting better. Tried shaving the cheese opposed to shredding. Amazing how different the pie is with something as small as how the cheese is cut.

View attachment IMG_1804.jpg
View attachment IMG_1808.jpg

 

[Hanglow]

Yeah, you get a different melt for sure

I've just bought myself a kenwood chef sense stand mixer, so am looking forward to not doing as much hand kneading which I have always hated. Plus trying a bunch of different breads.

 

[PADave]

My spent grain dough pizza.

 

[johnmac22]

Yeah, you get a different melt for sure

I've just bought myself a kenwood chef sense stand mixer, so am looking forward to not doing as much hand kneading which I have always hated. Plus trying a bunch of different breads.

I was pleasantly surprised at the difference in taste. Definitely sticking with the shaving method.

Have fun with the mixer. I started with one (Kitchenaid) and enjoyed it but have since moved to hand kneading.

 

[hotwatermusic]

Made a sun-dried tomato, garlic and red onion pizza, with some fleur de sel and calabrian hot oil.

View attachment IMAG2707.jpg

View attachment IMAG2711.jpg

View attachment IMAG2710.jpg

 

[amyhowerton]

Goodness! Looking flavorful, it's making me hungry. I was hunting such a simple formula down a while. much obliged for imparting to us. I will make it soon and let you know the outcome

 

[Hanglow]

Had these today. dough wasn't what I wanted but thankfully tasted good

White pizza - ricotta, mozzarella, pesto, onions, parma ham

Other pizzas

this was the last one, using up all the toppings

If I had a dog, this would have been his

Also put in stacked lamb breast on a bed of onions and a tomato sauce to cook in the residual heat. Will either eat tonight or tomorrow

 

[hotwatermusic]

Leave for a pizza and beer pilgrimage tomorrow. Ny, Vermont, Maine, and Connecticut...
But might as well get one last home made pie in first[emoji12]
Calabrian peppers 3 ways. In oil, dried, and fresh. Really liked it.

 

[ThirstyPawsHB]

Wife made pepperoni, onion, garlic, and fresh basil. Goes great with a Pinthouse Pizza WTF is Juice IPA.

 

[applescrap]

Not the best pics or pizza. Dough was from a bag at the deli. Ran out of parchment paper so hand tossed and rolled. I don't think the first one had enough sauce. Which makes me wonder how much sauce everyone else uses.

 

[hotwatermusic]

Which makes me wonder how much sauce everyone else uses.

Usually a trade secret but seeing how hbt is pretty much open source and you being such a swell guy and all... Bout yea much

 

[hotwatermusic]

Made a pie using a poolish of roughly 15 hours, cause it's a little cold in the house. Then a RT ferment for about 5 hrs. Not my norm but I really liked it. Stretched 200g of bread flour w/ 60% hydration into 13" skin relatively easy. My east coast trip is making me realize everything I knew, is actually everything I thunk... Also lucali is the best pizza in the world.

Brussels, peas, shallots, mini heirloom tomatoes, and Meyer lemon.

 

[Jwin]

Not pizza but made some cast iron cheese bread with my redneck sourdough(probiotics from a capsule + raw 2 row flour) starter.
6 hour proof, last two in a warm oven in the skillet.
Was yummy with the meatballs in San Marzano marinara.

 

[Jwin]

'Za night last night. I didn't take many pics. Used my redneck sourdough starter and cold fermented for 6 days. Was my best tasting dough yet. Was gifted some sourdough starter(friends of Carl) by someone at work. I'll be trying that next time.
One cheese
One meatball, pep, ricotta and basil oil.

 

[TerpRush]

 

[hotwatermusic]

First of all, where the hell is Icebob? I don't know the days of the week when Thursday comes and goes but it's not pizza night. Secondly, tomato, olive, pepper, green beans, and arugala.

 

[Hanglow]

A few more made yesterday. This was my first sourdough base using Eddie, my two and a bit year old sourdough culture, very nice it was too. 24hr ferment. Child labour was used in the shaping/topping so it's all a bit rustic looking

 

[hotwatermusic]

made a pizza using stuff to get rid of, but it was a good combo. Arugala, mushroom, olive, pepper, and goat cheese. Poolish with about a 10 hour room temp ferment.

 

[hotwatermusic]

...and cheers to child labor. Nice pies!

 

[Yeastieboy]

 

[treacheroustexan]

View attachment 552085
View attachment 552086

Oh my. How did you cook those beauties?

 

[Jayjay1976]

I'm sorry if this is a bit off-topic, but are there any Aurelio's pizza fans here? I'm hoping someone can tell me a bit about their house beer, "Batch 59", brewed exclusively for the restaurants by Two Brothers. It's a great beer to enjoy with what is IMHO the best tasting pizza anywhere. I have a pretty good clone recipe to recreate the pie, and would love to likewise clone the beer.

 

[applescrap]

Still rocking the dough bucket pizzas and batali matinara. Ran out of mozzarella so did cheddar with brat, and a cheddar with spinach and sweet peppers. The only problem, white crust again. Too much flour from rolling? No sugar in dough? Need to brush oil on crust? I think I asked this once before , but i am still fighting this. Any thoughts.

 

[Bigdaddyale]

I'm sorry if this is a bit off-topic, but are there any Aurelio's pizza fans here? I'm hoping someone can tell me a bit about their house beer, "Batch 59", brewed exclusively for the restaurants by Two Brothers. It's a great beer to enjoy with what is IMHO the best tasting pizza anywhere. I have a pretty good clone recipe to recreate the pie, and would love to likewise clone the beer.

https://www.brewersfriend.com/homebrew/recipe/view/203003/cane-and-ebel-clone

 

[Jayjay1976]

https://www.brewersfriend.com/homebrew/recipe/view/203003/cane-and-ebel-clone

Do you know for sure it's cane and ebel? I've had that but didn't recognize batch 59 as an IPA. Man I love two brothers beers, so lucky to live out west not far from the brewery.

 

[Bigdaddyale]

Do you know for sure it's cane and ebel? I've had that but didn't recognize batch 59 as an IPA. Man I love two brothers beers, so lucky to live out west not far from the brewery.

No I don't. I read somewhere in my google search that the beer they used in the sauce was a red ale.Looking at the list of TB beers Cane and eble fit the description.

 

[Peruvian802]

One with caramelized onions, roasted red peppers, artichoke hearts, and olives. The other half and half with cheese.

Crust should gone a little longer.

 

[Hoppy2bmerry]

Sausage pie

 

[Hanglow]

I've bought 10kg of molina Grassi "OO" pizza flour off amazon as it was a good price, will be interesting to see how it compares to the bread flour I've been using or if I can actually tell the difference. I did make a loaf out of it yesterday and noticed that it was wetter than the normal bread flour I've been using.

Was wanting to try some of the caputo brand but I wasn't wanting to pay £3.50 a kg for it and while the 25kg sacks are good value, I don't think I could use it all before it went stale

 

[Hoppy2bmerry]

The only problem, white crust again. Too much flour from rolling? No sugar in dough? Need to brush oil on crust? I think I asked this once before , but i am still fighting this. Any thoughts.View attachment 552206

What temp is your oven? You could brush olive oil on the crust but I've never seen a pro pizza maker do that. ( referring to the NY style "Neapolitan" pie... No rolling pins either )
I think the heat of the oven and a little olive oil in the dough is key to the crust you are looking for.