The Home Made Pizza Thread
- Thread starter cheezydemon3
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Did my BBQ pie the other night.
My girl makes the dough, I make the cheese... but we really need to work on making it into a CIRCLE!! LoL
My girl makes the dough, I make the cheese... but we really need to work on making it into a CIRCLE!! LoL
bottlebomber
Well-Known Member
VegasJ said:
I think you need to start making the dough, too.
I think you need to start making the dough, too.
haha... to be fair, the dough was ok... until I tried to roll it out into the BBQ dish. That's where things got haywire!
The dough is fairly easy to make.
Yes but the devil is in the detail.
For anyone who has had dough issues, I highly recommend going to the pizza forum, where there is a nifty web tool.
www.pizzamaking.com go to dough tools and click the top choice Lehmann style pizza dough I think its called.
You supply the details, and it gives you measurements in bakers %. You'll need a digital scale with precision to 0.1 grams but I think you can also do with traditional measurements, also given I believe (non-weight based).
Its very easy to use, and results in highly reproducible results when using a digital scale. I love making dough now.
TD
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
TrickyDick said:
OMG another forum... I'm never going to work again!
ChshreCat
Well-Known Member
First try doing whole wheat worked nicely! I went with the same recipe I did before (https://www.homebrewtalk.com/f56/home-made-pizza-thread-405838/index27.html#post5195689) but swapped out the 2 3/4 cup AP flour for 1 1/4 cup whole wheat pastry flour and 1 1/2 cup regular whole wheat flour.
It didn't come out as thick and fluffy as it usually does, but it's really tender and tastes awesome. I might play around with trying to get it to get it to thicken up a little, but don't think I'll change the basic recipe much if at all.
Brushed it with olive oil, threw on some lowfat mozz and topped it with roasted peppers and onions and put some mushrooms on my half. Very tasty!
It didn't come out as thick and fluffy as it usually does, but it's really tender and tastes awesome. I might play around with trying to get it to get it to thicken up a little, but don't think I'll change the basic recipe much if at all.
Brushed it with olive oil, threw on some lowfat mozz and topped it with roasted peppers and onions and put some mushrooms on my half. Very tasty!
Made 6 of 12 pies today.
first 6 came out good (pics tomorrow).
next six (diff style dough) horrible. I tried to ferment them in my old homebrew minifridge but the freezer (NO FROST FREE HERE) dripped water into the dough bowl as the ice melted. my bowl was covered with glad press and seal, but it was in a pool of water when I went to ball the dough at 24 hours. I tried it and was totally useless and I threw it all out. sad part was that the initial post mixer/ pre ferment dough felt great, and I was predicting greatness...
maybe next time.
great leoparding on the crust today with the NY style pies.
first 6 came out good (pics tomorrow).
next six (diff style dough) horrible. I tried to ferment them in my old homebrew minifridge but the freezer (NO FROST FREE HERE) dripped water into the dough bowl as the ice melted. my bowl was covered with glad press and seal, but it was in a pool of water when I went to ball the dough at 24 hours. I tried it and was totally useless and I threw it all out. sad part was that the initial post mixer/ pre ferment dough felt great, and I was predicting greatness...
maybe next time.
great leoparding on the crust today with the NY style pies.
Last pic was sauce and mozz, leftover marinated grilled flank steak, Carmelized onion, fresh ripe tomato, Romano cheese. Blue cheese. Finished after the bake with drizzle of olive oil and fresh arugula and basil. Delicious
TD
TD
OP
OP
cheezydemon3
Well-Known Member
Those look awesome trickydick!
I find that resting my pies on a rack is key (then again I don't make 6 at a time I would run out of racks)
I find that resting my pies on a rack is key (then again I don't make 6 at a time
I would run out of racks)
Now i'm drooling on my keyboard trickydick! Nice pies!
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You guys (and gals) have been slacking lately! I made 4 pies last night on limited ingredients as the fridge is looking bare. The first one is a standard pepperoni mozzarella. The second is pepperoni, hamburger, a little habanero jack, and mozzarella. I started running out of cheese on the third one, its a base of provolone with pepperoni and mozzarella on top (you can see all the grease from the provolone). The last one was my masterpiece and will be explained in the next post
I made 4 pies last night on limited ingredients as the fridge is looking bare. The first one is a standard pepperoni mozzarella. The second is pepperoni, hamburger, a little habanero jack, and mozzarella. I started running out of cheese on the third one, its a base of provolone with pepperoni and mozzarella on top (you can see all the grease from the provolone). The last one was my masterpiece and will be explained in the next post
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This is the one! I run out of sauce at this point so resorted to attempted a taco pizza with what i had. I just got back from my moms in Texas and brought home enough of my great aunts salsa so i figured id use that, the best idea iv had! The third one was salsa, a little provolone and habanero jack, 2/3lb hamburger, more habanero jack and a little mozzarella. This turned out great! ill definitely be making it again
Garden toms and japs with sweet onions
DisturbdChemist
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Made some pies this weekend for lunch for the week. Hopefully the pics go up. The app kept crashing
Some left over dough from the other day, garden toms, japs, tomatillos and a little garlic. YUM!
Chuginator
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cheezydemon3
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Looks OK to me. Seems like you could cut a hinged door into the lid you already have.
And with a bit of sheet metal the same could be created....
I was intrigued at first until I noticed the pricing on those. We make kick a$$ pizza with the charcoal grill that we already have - no fancy gizmos needed. That and we don't have a webber... our grill is a bit, um, bigger. In my house everything is a bit, um, bigger...
I was intrigued at first until I noticed the pricing on those. We make kick a$$ pizza with the charcoal grill that we already have - no fancy gizmos needed. That and we don't have a webber... our grill is a bit, um, bigger. In my house everything is a bit, um, bigger...
Eating, drinking and football forgot to get pictures of the other two
WOW guys you are pretty expert in making pizza because the shape of pizza is looking good. Thanks for sharing but I am too lazy about cooking. Here is my pizza which I order from Pizza Hut.
And which had better flavor, The pizza or the box it came in?
bottlebomber
Well-Known Member
You ordered a pepper onion pizza?Kelvin22 said:
Cheesy_Goodness
Well-Known Member
WOW guys you are pretty expert in making pizza because the shape of pizza is looking good. Thanks for sharing but I am too lazy about cooking. Here is my pizza which I order from Pizza Hut.
I must be spending too much time in this thread/in the kitchen, because that doesn't even look all that appealing to me
Pizza is like sex. Even bad pizza is pretty good
I'm making a deep dish tonight. Very excited about it. Using my cast iron.
mtnagel said:Pizza is like sex. Even bad pizza is pretty good
Not true!
And which had better flavor, The pizza or the box it came in?
You're supposed to eat them together like a sandwich.
Which part isn't true?
