The Home Made Pizza Thread

[TrickyDick]

When do you begin seasoning that new oven??


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[paulthenurse]

Friday. It's gonna rain like stink all day tomorrow. She'll be under a tarp.

 

[paulthenurse]

Unless I get home, mow the grass, looking at the thing the entire time and decide, "What the hell, I'm Santa, I can show up I the 24th if I want to."



Small kindling fire. There will a another arch in the side nearest the camera that will come down almost as low as the inner arch. That wi funnel all the smoke up, the piece of plywood proved that. Before I baffled the front equal amounts of smoke went up as out. I put the ply up and all the smoke went up the flue.

Then I sealed it up with stacked bricks to keep the heat in.

.

I think I'll have a beer.

 

[TrickyDick]

Paul,

that's pretty cool. Nice work - except for the crooked arc'd bricks (Hey, I've gotta poke a little fun given your reputation eh?) But seriously, looks like an awesome job that you'll enjoy using for years! Are you planning to build anything around it or extend the chimney any higher when you add the next row of bricks for the front? Can you use a tuscan grill in the front area?

TD

 

[paulthenurse]

What reputation? Whose got a reputation?

 

[headbanger]

Good job Paul, that oven is a work of art.

 

[Melana]

Good job Paul, that oven is a work of art.

Picasso?

 

[paulthenurse]

Escher.

 

[ChefRex]

Mushrooms, peppers and green onion, stout wort in the dough and a stout on the side

 

[Temptd2]

Wow ChefRex, that's a thing of beauty! But what - NO MEAT??? LOL!

 

[IPADrinkerCC]

What that a great idea for a pizza i never thought about that before

 

[ChefRex]

Wow ChefRex, that's a thing of beauty! But what - NO MEAT??? LOL!

I used oyster mushrooms, there're plenty meaty and I used a lot of them but from your other post in WDICTW I see you're into your meats

What that a great idea for a pizza i never thought about that before

More sugar for your yeast, I'll often pour off the leftover wort from the bottom of the mash tun for bread baking, waste not want not, frugal bastard that I am

 

[HoppyDaze]

Couple pies for the wife and I

Hers: vegan cheese and sundried tomatoes

Mine: pepperoni mushroom

Homemade sauce with homegrown tomatoes, onion and peppers

 

[Temptd2]

I used oyster mushrooms, there're plenty meaty and I used a lot of them but from your other post in WDICTW I see you're into your meats

LOL, yep, love me some meats but I will admit - KOTC and I grew oyster mushrooms from one of those little grow kits and they're mighty tasty!

 

[ChefRex]

LOL, yep, love me some meats but I will admit - KOTC and I grew oyster mushrooms from one of those little grow kits and they're mighty tasty!

Any issues growing them? And did the kit produce enough to justify the work and price of the kit?

 

[Temptd2]

No issues growing them. I bought the kit at Whole Foods for $12. SORT of followed the instructions that came with it but if you're interested in doing this, I highly recommend watching some of the YouTube videos posted by Jimm under the name 100thmonkeymushrooms - he's a great teacher and has some great videos! We mostly did what he suggested.

We've already had two flushes from that kit and are getting ready to make it go another time. We also bought a shiitake kit off eBay and had a pretty good flush of those too - again, following Jimm's instructions. That one is also gonna go for another flush here soon!

As for the price, I probably could've bought that many oyster mushrooms for $12 but you can regrow the kit several times and then you can propagate it outdoors if you want - same with the shiitakes.

But mostly it was at least $12 worth of FUN doing it and watching them grow, then harvesting and sauteing them with some onions and having them atop a fat grilled ribeye steak!

 

[ChefRex]

No issues growing them. I bought the kit at Whole Foods for $12. SORT of followed the instructions that came with it but if you're interested in doing this, I highly recommend watching some of the YouTube videos posted by Jimm under the name 100thmonkeymushrooms - he's a great teacher and has some great videos! We mostly did what he suggested.

We've already had two flushes from that kit and are getting ready to make it go another time. We also bought a shiitake kit off eBay and had a pretty good flush of those too - again, following Jimm's instructions. That one is also gonna go for another flush here soon!

As for the price, I probably could've bought that many oyster mushrooms for $12 but you can regrow the kit several times and then you can propagate it outdoors if you want - same with the shiitakes.

But mostly it was at least $12 worth of FUN doing it and watching them grow, then harvesting and sauteing them with some onions and having them atop a fat grilled ribeye steak!

Thanks for the information, more time on youtube coming up.
Are you able to start during the fall/ winter?

 

[smurfjuice]

Escher.

Dutch boy.....

 

[cannman]

Mushrooms, peppers and green onion, stout wort in the dough and a stout on the side

God, I almost cried......

Can I get your dough recipe?

 

[ChefRex]

God, I almost cried......

Can I get your dough recipe?

A variation of my basic sourdough recipe, feed the starter the night before.
By weight, one part starter, two parts liquid,this time stout wort, a glug of olive oil and an egg, and three parts flour, bread flour, white whole wheat and a little rye, mix let sit twenty or so minutes and add 1 or 2 % of the flour's weight in salt then kneed.
It will be wet and sticky but that's how I like it, sprinkle a little flour on it to make it easier to handle.
Keep the proportions 1,2,3 and you can't forget.
You have a sourdough culture?

 

[paulthenurse]

I don't but I want one.


Today I started learning how to use my WFO.

Starting the fire.


I needed a metal turning peel but it's Sunday and no where to buy one, so I made one. Turned out pretty good.



Picked a bunch of veggies from the dwindling garden. Time for fire roasted goodness.

 

[paulthenurse]

Pizza pizza. San marzzano tomatoes, mozzarella, and evoo with some of those fire roasted veggies and some anchovies.

 

[paulthenurse]

Desert pizza. Pie dough. Nutella and marshmallow.

 

[paulthenurse]

Tell me you don't get a chub looking at that and I'll tell you you're a liar.

 

[ChefRex]

Tell me you don't get a chub looking at that and I'll tell you you're a liar.View attachment 227811

I'm jealous, what does the thermometer read or did it melt?

 

[paulthenurse]

The dome burned off to white long after they cheap arse thermometer pegged at 700*F. I need to buy an infrared thermometer. But I need to pay my tuition for this semester first. A problem with getting to be an old fart is that your employer is in no hurry to pay for con/Ed.

 

[Jeffries55]

Well, made dough yesterday, stopped in at whole foods to pick up a pint and figure out the toppings I wanted.. Grabbed a Deschutes fresh squeezed and proceeded to make bad life choices. Same ingredients on both, but the first is a can of san marzanos reduced down in a pot with fresh oregano, thyme, and Genovese basil from the garden with a clove of garlic and salt, the second pie is a garlic cream/gravy base with fresh parsley from the garden.

Ingredients: Applewood smoked bacon, "Tuscan" style ground pork, and chicken (both cooked in the bacon fat), Cremini mushrooms, green onions and freshly grated whole milk mozzarella (I love this stuff!).

Second Pie:

 

[Temptd2]

Thanks for the information, more time on youtube coming up.
Are you able to start during the fall/ winter?

We're actually waiting another week or so to restart ours because it's been uncharacteristically HOT here - most days in the 80s and a few in the 90s, with inside temps northward of 74* - no AC here at the coast, we so seldom need it.

But yes, growing them indoors in the fall/winter should work just fine. They like light, but not direct sun, and temps in the 60s to low 70s if growing indoors.

 

[bottlebomber]

Today in Ukiah it was 102 degrees, I should have just put some loaves outside.


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[Jeffries55]

Made dough on thursday... pizza! First of two pies, homemade san marzano sauce with lemon & genovese basil, fresh thyme and oregano, garlic, salt and 1 teaspoon crushed red chili from the indian grocery.. under the cheese: ground pork with fennel and thyme, 1/2 lbs bacon, cremini mushrooms caramelized in bacon fat, and green onions. Whole milk mozarella and topped with pepperoni.