The Home Made Pizza Thread

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davidabcd

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I posted these and more on the HBF sister site. I was saying it's a tough call as to whether I should put the sauce on before or after the pizza goes in the oven.
Very happy with how the crust came out.
A cheat I thought of yesterday was to put the burner on medium while I was dressing the pizza to give it a jump start, brown in conjunction with the top. Worked out well.
Running the cheeses through the grinder makes the cheese more flavorful than with simply grating it in my opinion.
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Staestc

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Running the cheeses through the grinder makes the cheese more flavorful than with simply grating it in my opinion.
I've seen a lot of discussion on the pizza forum on cubing cheese and that it improves the melt and ultimate flavor but I have not tried it. Grinding it through a large plate makes a lot of sense and I will give that a try. Good idea!
 

davidabcd

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crust two (1).jpg
uncooked ham art and mush.jpg

Canadian bacon, artichoke and mushroom.
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Weird Margherita because it has pizza sauce.

I mentioned somewhere that I changed the ratio from 3:2 to 4:1 (brick: Monterey Jack).
I was using Lipari brick and then I switched to Old Thyme brick, due to availability, and I think they're significantly different. Also, the Jack cheeses are different because of availability too.
If I were trying to sell pizza, I would start keeping track.
 

Staestc

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View attachment 748415View attachment 748414
Canadian bacon, artichoke and mushroom.
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Weird Margherita because it has pizza sauce.

I mentioned somewhere that I changed the ratio from 3:2 to 4:1 (brick: Monterey Jack).
I was using Lipari brick and then I switched to Old Thyme brick, due to availability, and I think they're significantly different. Also, the Jack cheeses are different because of availability too.
If I were trying to sell pizza, I would start keeping track.
Those look awesome! I have a hard time finding any brick down here in North Texas. I found some at Whole Foods last year but don't remember the brand. It was very pricey there, but was tasty.
 

TandemTails

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I've started playing around with different dough recipes in an effort to minimize how much work is involved. This recipe only requires 10 minutes of kneading in a stand mixer, 2 hours of fermentation at room temp and then proofing in the fridge for a minimum of two hours.

There isn't any stretch and folding during the fermentation process which means you can get up a little early before work, start the dough and then put it in the fridge before you leave. For these pizzas, I left the dough in the fridge for 8 hours but it can sit for a couple days.

The dough (for two 12" pizzas)

* 300g All Purpose flour
* 245g filtered water @ 90’F
* 15g blue cornmeal (or yellow if you don't have blue cornmeal)
* 8g sea salt
* 3.5g bakers yeast

The pizzas:

* Pizza 1: Pepperoni, mushrooms, bell peppers, green chile, mozzarella cheese and pizza sauce
* Pizza 2: BBQ chicken, red onion, mushrooms, bell peppers, guajillo peppers (home grown), mozzarella cheese and half pizza sauce/half BBQ sauce

Full recipe with step-by-step instructions, full ingredient list and more pics here: “No Fuss” Blue Corn Pizza Dough

More pics:

Pizzas from above


BBQ pizza closeup


Green Chile / pepperoni closeup


Pepperoni / Green chile


BBQ pizza


Pepperoni / Green chile pre-bake


BBQ pizza pre-bake
 
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