The Home Made Pizza Thread

[paulthenurse]

Hey Evets, do you use the WFO during the winter? I couldn't even get to mine now but I was just wondering

 

[Evets]

No, it's a little too far from the back door. I haven't used it since Thanksgiving. I did use the one in the Airstream in winter but I sold it.

 

[paulthenurse]

I did use the one in the Airstream in winter but...

Probably one of the coolest sentences ever written on the web. The man had a WFO in an Airstream. Farkin' A!

 

[paulthenurse]

I don't see myself using mine anytime soon.
View attachment ImageUploadedByHome Brew1424792056.994909.jpg

 

[Evets]

Jeez, you ain't kidding!

 

[Evets]

Probably one of the coolest sentences ever written on the web. The man had a WFO in an Airstream. Farkin' A!

In case anyone missed it, there's a couple pics back on page 10, I think.

 

[shanecb]

Hnnnnngggggggg all these beautiful looking pies. I think I'm going to make some dough tonight for a pizza this weekend. I've been wanting to personally try out longer (2+ days) cold ferments, anyway.

 

[Jeffries55]

Hnnnnngggggggg all these beautiful looking pies. I think I'm going to make some dough tonight for a pizza this weekend. I've been wanting to personally try out longer (2+ days) cold ferments, anyway.

I always do 1-3 days from now on for the dough, then get the dough out first thing the morning you're making pizza or the night before to let it do its final rise and get up to temp, you won't regret it!

 

[finsfan]

Couple questions on a cold ferment. So I mix the dough and then immediately put it in the fridge? Or give it some time first? Then when I bring it out the morning to cook, do I give it more time, or poke down/shape it? Thanks for any tips!

Also, can I just do an overnight cold ferment? As in, make the dough tonight and take out of the fridge tomorrow morning?

 

[Seven]

Just workin' on my pizza technique. This was cooked on a pizza stone and I did notice a big improvement this time.

 

[RodeBrewingCo]

Oh boy, I love making pizza. Here's one of several 18 inch N.Y. style pies made in my wood-fired oven a couple weeks ago. Just a basic pepperoni and cheese. Home made dough and sauce. Baked in 3 and a half minutes at about 650-700.

serious pizza. I have been making home made pizza for about 20 years. I have a very large pizza stone in the oven. actually a granite slab I cut/converted. BUT.. nothing beats high heat like a wood fired oven. I cook on the weber grill when I can, simulates the wood fired. really great looking pie you have there......I am sure it tastes as good as it looks.

 

[Mwhy71]

86

 

[Seven]

Couple questions on a cold ferment. So I mix the dough and then immediately put it in the fridge? Or give it some time first? Then when I bring it out the morning to cook, do I give it more time, or poke down/shape it? Thanks for any tips!

Also, can I just do an overnight cold ferment? As in, make the dough tonight and take out of the fridge tomorrow morning?

Check out this recipe. 24-hours in the fridge immediately after mixing the dough then an hour or more at room temp. just before cooking. I've made this a couple of times and everyone loved it.

Grandma style pizza dough

 

[Mwhy71]

Couple questions on a cold ferment. So I mix the dough and then immediately put it in the fridge? Or give it some time first? Then when I bring it out the morning to cook, do I give it more time, or poke down/shape it? Thanks for any tips!

Also, can I just do an overnight cold ferment? As in, make the dough tonight and take out of the fridge tomorrow morning?

I usually mix my ingredients, knead the dough, then divide the dough into pizza portions. Roll the portions into balls, then gently flatten into disks. Place on a floured tray, cover and stick in the fridge for a day or three. Pull out and set at room temp a few hours before you need to cook the pies. Then gently form your dough into pizzas, starting with forming the crust. Proceed as normal. NYT has a good video with Roberta's on how to make the dough and form a pizza.

 

[Mwhy71]

spent grain crust

 

[lazarwolf]

here are some of my recent attempts...

 

[finsfan]

Made a couple last night. Inneed to try a new dough recipe. This makes a good, somewhat soft, thin crust but its not anything special. First one is margarita again, used fresh mozz this time.
View attachment ImageUploadedByHome Brew1425130671.283421.jpgView attachment ImageUploadedByHome Brew1425130688.970300.jpg

Next is sautéed green pepper, garlic, and onion with raw onion and pepperoni (not pictured). Also grated up some parmigiano reggiano that i had left over as a base cheese right after the sauce. No after pics...
View attachment ImageUploadedByHome Brew1425130788.541205.jpgView attachment ImageUploadedByHome Brew1425130799.191902.jpg

 

[Hank_Scorpio]

I'm still learning a lot about brewing, so mostly lurk on this forum, but definitely have a lot I can share about pizza, so I'm glad I found this thread!

I generally make pizza every Thursday after making dough on Sunday and letting it sit in the fridge for 4 days. The dough comes out of the fridge for 1.5+ hours before I start working on it, and my oven sits at 500°+ for about the same amount of time. A few minutes before putting the pizza in the oven, I switch from bake to broil. Pizza's take about five minutes using this method. Oh, and I'm using a baking steel, which made a dramatic improvement in my pizza quality.

Here are the past three weeks creations.

This was fresh mozz, spinach, and bacon. Good, but would have been a lot better with higher quality bacon.

Bacon, apple, and blue cheese. One of my favorites.

Green peppers, black olives, and feta. Quite nice.

 

[Natdavis777]

I'm still learning a lot about brewing, so mostly lurk on this forum, but definitely have a lot I can share about pizza, so I'm glad I found this thread!

I generally make pizza every Thursday after making dough on Sunday and letting it sit in the fridge for 4 days. The dough comes out of the fridge for 1.5+ hours before I start working on it, and my oven sits at 500°+ for about the same amount of time. A few minutes before putting the pizza in the oven, I switch from bake to broil. Pizza's take about five minutes using this method. Oh, and I'm using a baking steel, which made a dramatic improvement in my pizza quality.

Here are the past three weeks creations.

This was fresh mozz, spinach, and bacon. Good, but would have been a lot better with higher quality bacon.

Bacon, apple, and blue cheese. One of my favorites.

Green peppers, black olives, and feta. Quite nice.

Those look pretty solid:cross:

 

[hunter_le five]

Nice DiGiornos, everyone.

 

[TrickyDick]

I'm still learning a lot about brewing, so mostly lurk on this forum, but definitely have a lot I can share about pizza, so I'm glad I found this thread!



I generally make pizza every Thursday after making dough on Sunday and letting it sit in the fridge for 4 days. The dough comes out of the fridge for 1.5+ hours before I start working on it, and my oven sits at 500°+ for about the same amount of time. A few minutes before putting the pizza in the oven, I switch from bake to broil. Pizza's take about five minutes using this method. Oh, and I'm using a baking steel, which made a dramatic improvement in my pizza quality.



Here are the past three weeks creations.

This was fresh mozz, spinach, and bacon. Good, but would have been a lot better with higher quality bacon.

Bacon, apple, and blue cheese. One of my favorites.

Green peppers, black olives, and feta. Quite nice.

That looks like great pizza! What hydration and yeast % are you using?
Got a shot of the bottom of the crust??

TD

 

[Hank_Scorpio]

Those look pretty solid:cross:

Thanks! Just like with brewing, it feels like I'm always learning and figuring stuff out. Pizza sure is easier than brewing though, haha.

That looks like great pizza! What hydration and yeast % are you using?
Got a shot of the bottom of the crust??

TD

Thank you!
I'm at 65% hydration with my dough, and off the top of my head, my yeast percentage is something like .25%...basically 12.3oz of flour to about 3/8 tsp of yeast.

Here's a quick shot of the bottom of the last pizza I made. Not as much char as I'd like, but there's always a balance between cooking the top and the bottom of the pizza for me. Oh, and I think the amount of cornmeal used to prevent sticking to the peel also plays a part...maybe.

 

[TechyDork]

I don't see myself using mine anytime soon.
View attachment 258945

Nah, fire that thing up and melt all the snow on top.

 

[GilaMinumBeer]

I don't see myself using mine anytime soon.
View attachment 258945

Suprises, no one.

 

[lazarwolf]

@ hank what kind of flour are you using? Using 00 will get you more char, or leopard spots, Macchia do lepardo as the Italians say... eesa done when a ita looksa like a leopardos spots

 

[Evets]

I made a couple of Detroit style pies tonight.

 

[schematix]

Made the simplest pizza I could. I think it is time to resurrect the sourdough and to rig the oven temp sensor again.
View attachment ImageUploadedByHome Brew1425604097.356599.jpg

 

[Natdavis777]

I made a couple of Detroit style pies tonight.

Dont think Ive ever heard of a Detroit-style. Is it just a deep pan-style? Either way, looks good. Im going to try my next pie in my cast iron skillet

 

[schematix]

Dont think Ive ever heard of a Detroit-style. Is it just a deep pan-style?

Deep square pan. More of a puffy oily crust with a fried crispy exterior.

 

[Evets]

It's a popular style up that way. Places like "Buddy's" and "Shields". The dough is pressed in the pan and allowed to rise. Cheese(brick cheese or mild whitte cheddar) is put on all the way up against the pan where it gets all brown and crunchy. Then a couple lines of sauce, and then whatever toppings you want. Good stuff.
Little Ceasars has a version of it now with bacon around the sides.