Fired up the pellet smoker pizza oven tonight. I used frozen leftover dough from the Super Bowl. Second time making pizza and it turned out delicious both times. Thanks to @OakIslandBrewery for his dough recipe and YouTube.
The Home Made Pizza Thread
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I used extra strong Canadian bread flour for this batch. Remarkable how much more chewy the crust was with a 15% protein flour over the standard bread flour I normally use. 18 hour rt ferment. I prefer the lower protein flours for this but can see it working better for a NY style pizza
it's a bit pale as I was keeping this one to reheat
it's a bit pale as I was keeping this one to reheat
Jack Arandir
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This is pretty typical of my pizzas. I'm originally from New Jersey, so I always go for that excellent thin crust, high flavor style. I use Italian bread flour, Italian yeast, slow ferment. Garlic butter crust, fresh basil under the cheese, shredded mozzarella, homemade sauce if I can. I need to get a pizza steel to get a better under bake. But the top is excellent.
I like my stone a lot. I bought a thinner pizza stone that is actually a set of four pizza stone tiles for my parents so I can make pizza while I'm there, and it just doesn't have the thermal mass I'm used to. Usually I parbake my crusts for 7-8 minutes at home, but when I visit there using the same dough it takes 10-12.
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I have been making pizzas for a while now, and I'm not sure why I haven't posted any pics of mine here. Here's my latest pizzas:
Pepperoni, mushroom, and peperoncini
I made a Mississippi pot roast. Used the leftovers for this pizza. I added more peperoncini and shiitake mushrooms.
Pulled pork pizza.
Pepperoni, mushroom, and peperoncini
I made a Mississippi pot roast. Used the leftovers for this pizza. I added more peperoncini and shiitake mushrooms.
Pulled pork pizza.
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The wife and kids wanted pizza...I was short yeast to make dough...added a tablespoon of Kolsch yeast cake to the dry and got this:
Which turned into this:
Which turned into this:
How did it taste? Every time I try using brewers yeast in bready things it always ends up tasting like weird banana bread.
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Tasted great... I also make sure to season my dough so if there was any off flavors you couldn't tell
evolutionary
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Pizza Sunday as usual here - always start with the garlic white.
Made the Serious Eats fool proof pan pizza again. Tried to make less dough, but then it was difficult to spread out the entire rectangular baking dish I was using. In hindsight I should have moved it to one side to at least get 3 sides of crispy crust, but it tasted great. Next time I'll use a pie pan. I have a 12" cast iron I could use, but it doesn't fit in my countertop Breville oven and I don't want to heat up the big oven. I also have an 8" cast iron that does fit, but that's too small of a pizza.
I have a 14 inch Lodge cast iron pizza pan. I love it. But, I have to use the oven. Or, I’ll cook it on my grill, which are my best pizzas.
Bought the wrong sauce by mistake. Thought it was Saporito, but I got Full Red, which is not as thick. Soupier than usual, but still a wonderful pie.
Boar's Head sandwich-size pepperoni and Grande East Coast Blend. Picture makes the pizza look thick, but it's a very thin 12" pie. Baked on a piece of steel plate.
Boar's Head sandwich-size pepperoni and Grande East Coast Blend. Picture makes the pizza look thick, but it's a very thin 12" pie. Baked on a piece of steel plate.
treacheroustexan
Well-Known Member
My wife got me a GMG pizza oven attachment for my pellet grill for Valentine’s Day. Little bit of a learning curve but they taste great.
I have that one too. I love it! When it’s cold outside it can take up to 45 minutes to get to 650-700f. I’ve used it three time so far but this summer it’ll see plenty of use.
Which is fine because while it’s getting up to temp, I’ll throw in a cast iron pizza or bread while I wait.
Has anyone tried using whole wheat flour in their pizza dough? Maybe at 50%? Just wondering what it does and what you have to do differently.
I haven't gone anywhere near 50% whole wheat flour. The two recipes for dough that I've made most have included more than a pinch of whole wheat flour.
A Google search suggests that people out there are making it, I wonder how they describe their pizza
Whole Wheat Pizza Dough Recipe - Sally's Baking Addiction
"The crust is not nearly as chewy as pizza crust made with all white flour. However, what it lacks in chew, it makes up for in flavor."
Whole Wheat Pizza Crust
"What's with the orange juice in this recipe? No, it doesn't make your pizza taste like oranges; but it does mitigate the somewhat tannic flavor whole wheat can sometimes have."
I'm surprised more people aren't up-front with the differences between their WW pizza dough and traditional doughs, but that's what I could find in a few minutes.
I also saw plenty of other websites with recipes for whole wheat pizza dough, so I guess it is more common than I thought. Go for it! Give it a try. And share how they turn out, because I'm really curious now.
I've done whole wheat. Fifty percent. Seems like it needs toppings more than white flour. I really like it with seafood toppings.
I wonder if a wheat flour crust would be good with my spouse's breakfast pizza. She makes a (Velveeta) cheese sauce and tops it with scrambled eggs and bacon, then the usual pizza cheese blend and a little cheddar.
I don't know; once you've committed to Velveeta, eggs, and bacon, adding fiber may come across as sarcasm.
My son bought me a pizza steel and shovel for Christmas, it’s a game changer. Put the oven to 230C leave the steel in there for 30 minutes then make the pizza dough put some semolina flour on the shovel put the pizza on it and it slides onto the steel.
Well @z-bob , you inspired motivated gave me the idea to make pizza dough with the only flour being whole wheat flour.
You don't need to like cauliflower to make a "healthy" crust pizza. Here's the recipe from King Arthur.
Made a 40g water 40g flour poolish the night before assembling the dough. Used the orange juice and 180g of water, and added a teaspoon of vital wheat gluten just as the dough was coming together. It might've helped, but I think I could've doubled that, I just don't know if it would have done any good. I baked it on a stone in my oven.
Taste? Assertively wheaty, but edible. Definitely needs to be topped with things that can stand up to the whole wheat flavor, from the sauce to the meat/veggie.
Underthe right certain circumstances I could see myself making this again, but I won't plan to make it for any pizza that I intend to eat much of.
You don't need to like cauliflower to make a "healthy" crust pizza. Here's the recipe from King Arthur.
Made a 40g water 40g flour poolish the night before assembling the dough. Used the orange juice and 180g of water, and added a teaspoon of vital wheat gluten just as the dough was coming together. It might've helped, but I think I could've doubled that, I just don't know if it would have done any good. I baked it on a stone in my oven.
Taste? Assertively wheaty, but edible. Definitely needs to be topped with things that can stand up to the whole wheat flavor, from the sauce to the meat/veggie.
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100% whole wheat was bold.
(why do things halfway, right?) I was thinking more like 50% and wondering if that would be too much.
100% whole wheat was bold.
Yeah, but I was curious what would happen if I went all in. For Science!
I'd suggest you invest in white whole wheat flour (does anyone besides KA make it?). Do you make your own sauce? That might be a good idea so you can amp up the seasoning. These sweet peppers were definitely a good idea, I wish I had put them all around the perimeter, because the edge of the crust is like a miller grabbing a handful of wheat in his fist and punching me in the face.
Whole wheat is less rubbery than white flour. Maybe that's why people don't use 100% whole wheat most of the time. They don't want it coming apart when they stretch it. But 100% can certainly be done, especially with a pan pizza.
That's along the lines of what I was reading, which is why I added more gluten. The dough didn't feel right when I started working it to get it all stretched out, but it also didn't come out like a bunch of pizza toppings over a thin bread. If I was going to make this often, I would definitely at least know where I could purchase some vital wheat gluten, if not keep some at my house.
A rolling pin is less risky than tossing by hand. Just cut yourself a foot of 2" PVC pipe.
I have a rolling pin, I just don't use it often. Also, I'm used to stretching out about 14oz - 20oz of dough, and this was ~23oz, and I wasn't trying to get it as thin as normal. I didn't tear the dough at all.
