The Home Made Pizza Thread

[Hoppy2bmerry]

About a month ago, I made a sour dough starter. I've since been trying to perfect my pizza dough using the sour dough. I'm still not there yet, but it is very tasty.

My sour dough started with 1 cup whole wheat flour, and a little over 1/2 cup water. I added water to it by the tablespoon to get the starter at the right consistency. I feed it with whole wheat flour, and water measured the same way.

My pizza dough is 1 cup all purpose flour and 1 cup of the sourdough, 3 tablespoons of olive oil, plus salt and pepper to taste. The crust is sticky, but crumbly. I use AP flour to reduce the stickiness when I roll it out, but trying to pick it up to put on the pizza pan, it crumbles apart. Anyone have any advice?

I’m not the pizza dough expert, but I‘ve made my fair share in different ways and I’m fairly successful with sourdough. Question- how long are you letting this ferment? Most use of starter is a small percentage to prove the dough. Also the consistency of your starter could be adding water to your dough. In the hot and humid weather less starter is needed, such as 25g instead of 50 for a 500g loaf. Also I wouldn’t use much more olive oil than 1 Tbs it adds flavor but too mush will essentially enrich the dough changing the texture and rise. Finally if you can get it 00 pizza flour really does make a difference. When I acquired some the dough handled beautifully for hand stretching. I hope that helps.

 

[homebeerbrewer]

Thanks! I make the dough in the morning before work, and let it ferment on the counter until I get home, so 9ish hours. It doesn't rise like regular yeast does. I'll try making the dough the night before, and, I'll reduce the olive oil.

 

[Mutant]

About a month ago, I made a sour dough starter. I've since been trying to perfect my pizza dough using the sour dough. I'm still not there yet, but it is very tasty.

My sour dough started with 1 cup whole wheat flour, and a little over 1/2 cup water. I added water to it by the tablespoon to get the starter at the right consistency. I feed it with whole wheat flour, and water measured the same way.

My pizza dough is 1 cup all purpose flour and 1 cup of the sourdough, 3 tablespoons of olive oil, plus salt and pepper to taste. The crust is sticky, but crumbly. I use AP flour to reduce the stickiness when I roll it out, but trying to pick it up to put on the pizza pan, it crumbles apart. Anyone have any advice?

My recipe isn't a standard pizza dough recipe but makes a decent 8" Neopolitan-style crust. 15g sourdough starter (originated from SF bread maker), 112g water, 1t Caputo yeast, 2g honey, 3.6g olive oil, 20g Manitoba flour, 140g '0 Nuevo Super flour, 3.6g salt. I mix the first five things together to get the yeast activated, then make sure the dry ingredients are well mixed before adding. Let it rise several times and work every 30 minutes for 90 to 120 minutes. Refrigerate for use the next day to improve the sourdough tones, but shorter or longer times have worked also.

I keep dried chunks of my sourdough starter in a vacuum-sealed pint Mason jar in my freezer. If my starter in the fridge goes bad, or I ignore it by not routinely feeding it, I just discard and pull out a new shard to start a new batch. I also save off more dried shards in the freezer from this new batch.

 

[Hoppy2bmerry]

Thanks! I make the dough in the morning before work, and let it ferment on the counter until I get home, so 9ish hours. It doesn't rise like regular yeast does. I'll try making the dough the night before, and, I'll reduce the olive oil.

8-10 hours is about right for the bulk ferment, then a rest in the fridge overnight or up to 2 days gives time for the flavor to be more developed.

 

[z-bob]

I haven't baked a pizza in a long time, but thinking of trying it tonight. I've got this crazy idea in my head to use cottage cheese (with a little garlic and onion powder) instead of sauce, and have sauce on the side to dunk the slices. Toppings will be pepperoni and jalapenos, and maybe a sliced tomato if I have any ripe. It should taste like a calzone. Anybody tried something like this? The main problem I can see is if it's too messy and the slices fall apart.

 

[BongoYodeler]

I haven't baked a pizza in a long time, but thinking of trying it tonight. I've got this crazy idea in my head to use cottage cheese (with a little garlic and onion powder) instead of sauce, and have sauce on the side to dunk the slices. Toppings will be pepperoni and jalapenos, and maybe a sliced tomato if I have any ripe. It should taste like a calzone. Anybody tried something like this? The main problem I can see is if it's too messy and the slices fall apart.

I bet it would be good, but I'm a cottage cheese fan. I can also see ricotta instead of cottage cheese being good with this as well.

 

[z-bob]

I bet it would be good, but I'm a cottage cheese fan. I can also see ricotta instead of cottage cheese being good with this as well.

I tried it. Cottage cheese, a sprinkle of granulated garlic, Italian hard salami, sliced fresh jalapenos, oregano, and smoked provolone cheese. It was the worst crust I've ever made, or at least the worst that I can remember, but the toppings were good. I liked it better when dunked in pizza sauce, but it was good without too. I'll try it again soon, but probably not the very next time I make pizza.

 

[BongoYodeler]

I tried it. Cottage cheese, a sprinkle of granulated garlic, Italian hard salami, sliced fresh jalapenos, oregano, and smoked provolone cheese. It was the worst crust I've ever made, or at least the worst that I can remember, but the toppings were good. I liked it better when dunked in pizza sauce, but it was good without too. I'll try it again soon, but probably not the very next time I make pizza.

I see you're in Rochester, have you been to Pasquale's? I've only been there a couple times, but I do like their pizza. Better than any pizza I've had out here in California, more like what I was used to back in NY.

 

[z-bob]

Since you're in Rochester have you been to Pasquale's? I've only been there a couple times, but I do like their pizza. Better than any pizza I've had out here in California, and more like what I was used to back in NY.

Yes, we don't get it very often but Wife and I both love Pasquale's pizza.

 

[Immocles]

Rueben pizza. I only do the crust and my wife takes care of the rest. She has this down.

 

[OakIslandBrewery]

To my Yooper brothers and sisters out there - Cudighi Pizza!

Homemade dough and sauce, Wisconsin cheese of course.

 

[Kent88]

 

[homebeerbrewer]

 

[Immocles]

Peetza!

 

[Immocles]

My wife absolutely nailed the sauce on that pizza. We have three more small jars in the freezer and I’m already trying to get her to make more for a winter stockpile.

 

[Kent88]

It looks like the same pizza I've shared pictures of dozens of times, but dang it turned out good tonight

 

[Sammy86]

Last night’s masterpiece:

 

[BongoYodeler]

I have dough fermenting in the fridge since yesterday for a cast iron pan pizza later today while watching SNF.

 

[BongoYodeler]

 

[Hanglow]

Reheat of one I made a couple of weeks ago in the wfo which is why it looks a bit well done. Was pepperoni and some pepper and olives, I added fresh jalapeno, pepper, bulb fennel

 

[Cheshire Cat]

My homemade pizza, with Nduja, tomato sauce made with my tomatoes and mozzarella.

 

[OakIslandBrewery]

My homemade pizza, with Nduja, tomato sauce made with my tomatoes and mozzarella.View attachment 829719

Mdujia sausage?

I had to look that up, I have not heard of that before but it sounds really tasty! I'll have to see if I can find it or possibly find a recipe to try making some.

I do make my own sweet Italian sausage.

 

[Cheshire Cat]

Nduja is a Calabrian spiced pork in a jar or vacuum sealed. Hot and spicy. We have a holiday flat in Calabria so learned about it there.

 

[OakIslandBrewery]

Nduja is a Calabrian spiced pork in a jar or vacuum sealed. Hot and spicy. We have a holiday flat in Calabria so learned about it there.

I looked it up after reading your post and it looks very yummy and there's a place in Chicago that makes. Might be able to find it around here.

Looks more detailed to make so I'll skip that. Anything made from pork is great!

 

[Immocles]

I make the crust and the wife goes nuts on toppings.

Sweet corn, sweet potato, olive and kale with a harissa bbq sauce.
Damn good.

 

[OakIslandBrewery]

I make the crust and the wife goes nuts on toppings.
View attachment 830412


Sweet corn, sweet potato, olive and kale with a harissa bbq sauce.
Damn good.

What a strange mixture of toppings . . That's what I love about pizza, it can be whatever your heart desires, or someone else's!

 

[Immocles]

What a strange mixture of toppings . . That's what I love about pizza, it can be whatever your heart desires, or someone else's!

We tend to use pizzas to burn up leftovers or stuff in the fridge that is starting to be on the edge. We end up with some creative pizzas but more often than not they turn out excellent.

 

[homebeerbrewer]

Rubin pizza. I'm still trying to perfect my sour dough recipe, but I really screwed it up by using 50% rye flour. It was tasty, but didn't hold up at all.

 

[homebeerbrewer]

We tend to use pizzas to burn up leftovers or stuff in the fridge that is starting to be on the edge. We end up with some creative pizzas but more often than not they turn out excellent.

I do that too. Beats throwing leftovers away.

 

[Hoppy2bmerry]

Rubin pizza. I'm still trying to perfect my sour dough recipe, but I really screwed it up by using 50% rye flour. It was tasty, but didn't hold up at all.

View attachment 830769

10% rye I find provides noticeable extra flavor without harming the dough structure.