The Home Made Pizza Thread

[orionol73]

Forgot to post these the other day. Slowly honing in on my dough am cooking process. I need less volume next time

 

[LostHopper]

For those of you who live in mushroom country a morel pizza is a winner

 

[orionol73]

For those of you who live in mushroom country a morel pizza is a winnerView attachment 625639View attachment 625640

Yes! My go-to is spicy Italian sausage and morels
It's just a bit early for them here yet. The warm weather and rain this week should do the trick hopefully

 

[Jayjay1976]

I can get dried morels here, does that count?

How to hydrate???

 

[ericbw]

Okay okay I get it no hops in pizza sauce, put down the weapon. Sheesh.

My wife sometimes makes ice cream with beer, stouts work really well and so do milkshake style IPAs, just thought there might be a savory application for fruity aroma hops. Maybe in a pickled application like giardiniera or a hot sauce? Looking for constructive feedback here.

I think it’s the concentration. An ounce of hops in 5 gallons is very diluted. So if you put a very small amount in sauce at the end, you might get aroma w/o too much bitterness. But it’s hard to do bitterness in food without going over board.

 

[applescrap]

I am curious,will post on bread thread, But the simple truth org flour is so much better than gold medal. I have made a lot of buckets of dough and it just looks and feels different. It feels stiffer, more elastic, and shrinks harder when stretched. Its so good. These were really saucy and ended up good. I tried to show what these are like they are killer. Also last week my wife made some pasta sauce with a pound of ground beef and I tossed it on the pizza. Wow, good and pretty filling. These are pics of tonight.

 

[Jayjay1976]

I think it’s the concentration. An ounce of hops in 5 gallons is very diluted. So if you put a very small amount in sauce at the end, you might get aroma w/o too much bitterness. But it’s hard to do bitterness in food without going over board.

Maybe I'll do a little test with a low AA hop, just a can of crushed tomatoes simmered with fresh basil, then take off the heat and stir in a few pellets. I'll test it as a dip so as not to ruin a whole pizza or maybe I'll just make a tortilla pizza with it. Maybe its a dumb idea, but if it does turn out well I'll whip up a batch for the guys at our next club meeting.

 

[Jayjay1976]

I am curious,will post on bread thread, But the simple truth org flour is so much better than gold medal. I have made a lot of buckets of dough and it just looks and feels different. It feels stiffer, more elastic, and shrinks harder when stretched. Its so good. These were really saucy and ended up good. I tried to show what these are like they are killer. Also last week my wife made some pasta sauce with a pound of ground beef and I tossed it on the pizza. Wow, good and pretty filling. These are pics of tonight.View attachment 625733View attachment 625734View attachment 625735View attachment 625736

The crust looks awesome, love the perfect degree of char you're getting, how are you cooking these?

 

[Jayjay1976]

I can get dried morels here, does that count?

How to hydrate???

Hydrate in beer....

 

[applescrap]

The crust looks awesome, love the perfect degree of char you're getting, how are you cooking these?

Thanks. I have tried so many methods. The good news is that all of them work to some degree or another. My crust only gets charred in certain places because it's being spread on parchment I think. If you toss the pizza directly on to the stone I think the results are better but I am willing to compromise for easy clean up. Normally I would need to remove the pizza from the parchment to get this kind of color But this flour charred nicely. It would have been pretty burnt if I took it off the parchment.


Those pizzas were spread on parchment with Olive oil. Then I put them on a 550ﾟ quarter inch thick piece of steel that I bought. The oven preheated at 550 For 45 minutes or so. Then I have found to get the top darker the pizza gets moved higher in the oven. Long story short these pizzas were thrown on the 550 steel and pulled when looked ready.

 

[orionol73]

I can get dried morels here, does that count?

How to hydrate???

White wine or water. Did water last night for ones I picked and dried myself

And the wife’s pie

 

[applescrap]

Pizzas with pepperoni, and smoked pork butt.

 

[Julian Høstan Urrea]

MonsterPizza! Just huge! Mozzarella and pineapple underneath. Tomato sauce with meat and champignon mushrooms. Just awesome.

 

[jrgtr42]

our regular pizza stone broke last week (it's served well for 6years or so, so I'm not too broken up about it.) I was looking on lone and found a sale on The Baking Steel (https://www.bakingsteel.com)
Used it this week for our weekly pie. For not dialing things in, it came out great. It's a bit bigger than the old stone, so I didn't have to worry about droop over the edge. Crust came out nice and crispy. I think I'll let it preheat a bit longer next time to get it hotter, get a little more color on the bottom, but overall I'm really liking it. Not cheap, but a quarter inch of metal ain't gonna break. It'll last as long as we want it to.

 

[Staestc]

our regular pizza stone broke last week (it's served well for 6years or so, so I'm not too broken up about it.) I was looking on lone and found a sale on The Baking Steel (https://www.bakingsteel.com)
Used it this week for our weekly pie. For not dialing things in, it came out great. It's a bit bigger than the old stone, so I didn't have to worry about droop over the edge. Crust came out nice and crispy. I think I'll let it preheat a bit longer next time to get it hotter, get a little more color on the bottom, but overall I'm really liking it. Not cheap, but a quarter inch of metal ain't gonna break. It'll last as long as we want it to.

Which one did you get?

 

[ba-brewer]

I have one like this and was surprised at how well it works. I was lucky enough to get it on sale for half the current price.
https://www.amazon.com/gp/product/B00NMLKW6Q/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

 

[jrgtr42]

Which one did you get?

The Original Baking Steel
https://shop.bakingsteel.com/collections/steels/products/baking-steel
It's 16 x 14 x 1/4″ – 15 LBS. plenty big for the peel I have. The stone that broke was I think 14" round, so I'm not giving up any size in that direction. Happy with it so far.

 

[Hanglow]

made eight today in the rain, nice 18hour dough with a bit of spelt added to it

 

[applescrap]

Love the wood fire. Pics of the oven welcome. Five and seven yo made these. They were pumped to have and eat their own pizzas. I helped with the final roll. And spread cheese from bigger piles but realized there was a beauty in what they were doing that I was just messing up. I try to stay out of their art as much as I can.

 

[juggabrew]

Tried searching this thread but with no luck. Has anyone tried adjusting their water profile to match NY water/any city for pizza dough. I use Denver tap but I’m curious if this could make a difference.View attachment 628075View attachment 628076

 

[Hanglow]

I add gypsum or calcium chloride (depending on what is closest to hand ) to my water as it's very soft out of the tap. like adding table salt, it firms up the dough a bit and makes it easier to handle (less tacky). I think that's the main thing you should do if your water is soft or RO etc. Basically you want at least a moderately hard water. The dough doctor has posted about this on pizzamaking.com, I think he's said it can be a good idea to add between 0.2 to 0.5 % of the weight of flour as gypsum.


Not quite got round to trying different cities profiles though! I know the VPN recommend moderately hard water with 60 -80 mg/L as calcium, which I assume is what is around naples

 

[Schlenkerla]

I add gypsum or calcium chloride (depending on what is closest to hand ) to my water as it's very soft out of the tap. like adding table salt, it firms up the dough a bit and makes it easier to handle (less tacky). I think that's the main thing you should do if your water is soft or RO etc. Basically you want at least a moderately hard water. The dough doctor has posted about this on pizzamaking.com, I think he's said it can be a good idea to add between 0.2 to 0.5 % of the weight of flour as gypsum.


Not quite got round to trying different cities profiles though! I know the VPN recommend moderately hard water with 60 -80 mg/L as calcium, which I assume is what is around naples

Hmm water treatment on pizza dough....

Yes! [emoji122]

Must try. Must fiddle with that as another technical tinkering obsession.

My wife likes how I have idle time to cook and drink beer.

FWIW - I have work apartment. This is perfectly acceptable tangent.

But must be smoked on the Traeger.

 

[Hanglow]

I like the similarities between making a good pizza dough and brewing beer. But there's also a lot of divergence.

One thing I have not done yet is try a bunch of different dried yeasts for pizza to see if the different characteristics make it through the bake- so standard bakers IDY, S04, belle saison and another would be a good idea

 

[Evets]

Tried searching this thread but with no luck. Has anyone tried adjusting their water profile to match NY water/any city for pizza dough. I use Denver tap but I’m curious if this could make a difference.View attachment 628075View attachment 628076

My friend owns a pizza shop here in Pa. She visited her daughter in Brooklyn and brought home about ten gallons of N.Y.C. water to experiment with. It didn't make a lick of difference!

 

[applescrap]

Pizza! Nothing special just the usual, but a little thicker.

 

[juggabrew]

I add gypsum or calcium chloride (depending on what is closest to hand ) to my water as it's very soft out of the tap. like adding table salt, it firms up the dough a bit and makes it easier to handle (less tacky). I think that's the main thing you should do if your water is soft or RO etc. Basically you want at least a moderately hard water. The dough doctor has posted about this on pizzamaking.com, I think he's said it can be a good idea to add between 0.2 to 0.5 % of the weight of flour as gypsum.


Not quite got round to trying different cities profiles though! I know the VPN recommend moderately hard water with 60 -80 mg/L as calcium, which I assume is what is around naples

From what I found NY water is pretty soft and very low in minerals. I live in Denver, so I diluted my tap with 80% distilled and 20% tap. My wife agreed this was one of the best doughs we’ve made. It was nice and pillowy with good air pockets and the flavor was close to some of the restaurants here but still not perfect. I do believe other factors could play a role. Proofing and yeast might be even more important. Ours was proofing for 30 hrs and reshaped to sit out 2 hrs before going into the oven at 550f on a stone. I spilt our recipe into two doughs usually for just two of us. but we think this might be better into 3rds, so the dough can be thinner and to get that fold my wife is desiring. We only have used the fleischmann bread machine yeast and have not seen any other options.

 

[applescrap]

White pizza. Alfredo sauce, basil, pinch of nutmeg and sprinkled with garlic. It was really good. Liking this thicker crust. One of them was big.

 

[Leapsandbounds]

I made some basic dough for my kids. My daughter likes to add all the toppings.

 

[Evets]

View attachment 629759 View attachment 629760 I made some basic dough for my kids. My daughter likes to add all the toppings.

What am I seeing in the dough?

 

[Leapsandbounds]

What am I seeing in the dough?

Italian seasoning.