The Home Made Pizza Thread

[barneygumble]

WTF???


Now people are just making sh!t up.

Brick oven trailer.........I would have to work a smoker into that kinda dual use trailer....


OK!


NEW EPIC MAN-UP MISSION:

Hand made dough from scratch.......(preferably from old italian stolen recipe)
Tomato sauce from tomatos, oregano, basil you grew from seed.....
Mozzerella, monterey jack, provolone, and parmesan that you made.......
Pepperoni that you ground, stuffed dried. (you didn't have to raise the pig )
BAKED in your wood fired brick oven with wood that you split
IN a free standing (or airstream mounted) wood fired oven that you built.

ROFL!!! Its awesome that brewers are diy'ers and fascinated with all things cured and fermented, as well as smoked.

Sounds like Reinhart (?) has a similar method to my stolen recipe. Add semolina flour at a 3 parts bread flour to 1 part semolina. AP is not bread flour. Bread flour is higher in gluten. It matters. Make a sponge first with bread flour, yeast, sugar and water. Sour dough starter recipe's are everywhere. Being brewers, the wild yeasts kickin around our house usually are awesome for that sourdough flavor. (note, if you ferment sours openly, this will affect both the dough and the beer and not for the worse imo.) After the sponge has been fed and tended for a week, its gotten big enough to freeze half, and take the other half for the dough. Add flour, sugar, salt, water per recipe, using the 3-1 ratio. ferment in the fridge for a couple 3 days, then 1 more (baking day) on the counter, punching down and little else every few hours.

Shhh...dont tell anyone. lol. Those old Itralians were as patient as brewers.

Look for pepperoni abbruzze. Works great for pizza.

 

[cheezydemon3]

ROFL!!! Its awesome that brewers are diy'ers and fascinated with all things cured and fermented, as well as smoked.

Sounds like Reinhart (?) has a similar method to my stolen recipe. Add semolina flour at a 3 parts bread flour to 1 part semolina. AP is not bread flour. Bread flour is higher in gluten. It matters. Make a sponge first with bread flour, yeast, sugar and water. Sour dough starter recipe's are everywhere. Being brewers, the wild yeasts kickin around our house usually are awesome for that sourdough flavor. (note, if you ferment sours openly, this will affect both the dough and the beer and not for the worse imo.) After the sponge has been fed and tended for a week, its gotten big enough to freeze half, and take the other half for the dough. Add flour, sugar, salt, water per recipe, using the 3-1 ratio. ferment in the fridge for a couple 3 days, then 1 more (baking day) on the counter, punching down and little else every few hours.


Shhh...dont tell anyone. lol. Those old Itralians were as patient as brewers.

Look for pepperoni abbruzze. Works great for pizza.

*gregorian chanted* aaaaAAAAAAAAaaaaaaaaa-men...............................

Thank you!

I am using Boars head pepperoni, which seems pretty authentic, but I will seek this abbruzze!

http://www.dibruno.com/pepperoni-abbruzze.html found it~!

MAN! My "from scratch" crack really got put to the test! Thank gawd no one chimed in with home-made pepperoni.

 

[boo boo]

I love pizza and also do mine from scratch. One I took a picture of last year.
I do at least a 24 hour ferment in the fridge.

And got bold this year and made white bread.

 

[barneygumble]

*gregorian chanted* aaaaAAAAAAAAaaaaaaaaa-men...............................

Thank you!

I am using Boars head pepperoni, which seems pretty authentic, but I will seek this abbruzze!

http://www.dibruno.com/pepperoni-abbruzze.html found it~!

MAN! My "from scratch" crack really got put to the test! Thank gawd no one chimed in with home-made pepperoni.

If you can find the real dried margherita pepperoni at your megamart deli counter, it works fine. Not the stuff in plastic. Have them slice it THIN for you. They will complain and try to steer you to the plastic stuff. Be firm.

This is the stuff, and it is priced reasonably.

I am suprised no one from the meats forum piped in about homemade too! lol.

 

[Evets]

Ok, now I'm just bragging. This is what the free standing oven in the back yard looks like now.

 

[barneygumble]

lol. backyard brick oven. just wow.

 

[Evets]

Though I haven't tried it yet myself, I've seen this recommended by several people whose judgement I trust. http://www.vtsmokeandcure.com/Smoked-Pepperoni.html

 

[cheezydemon3]

I love pizza and also do mine from scratch. One I took a picture of last year.
I do at least a 24 hour ferment in the fridge.

And got bold this year and made white bread.

That is awesome!!!!! My baguette always turns out heavy.

Does it actually ferment in the fridge?

This is the stuff, and it is priced reasonably.

I am suprised no one from the meats forum piped in about homemade too! lol.

Looks good. Boarshead has the bianco di horo, soprasetto, capicollo, mortadella, etc. in addition to pancetta and pepperoni, so they seem to be for real. Haven't seen the margherita.

 

[boo boo]

That is awesome!!!!! My baguette always turns out heavy.

Does it actually ferment in the fridge?

The Pizza dough do, but the bread don't. I do two rises on the bread, one in the bowl and one in the bread pans and I was amazed on how good it came out. So good, I'll never want to buy store bought bread again. Even my wife loves it.

 

[JeffoC6]

@Evets- I've done Reinhart's dough as well. I haven't kept it in the fridge longer than overnight, but my pizza's don't look like the pizza's you made in your post #16. Do you just use more dough to make a larger pizza? I've only ever made them "thin crust" style, so I'm wondering if you've just made yours thicker? Maybe you're getting more lift in your crust due to leaving them in the fridge for 3 days? I'd be interested in hearing your suggestions, as those pizzas look phenomenal.

 

[Evets]

@Jeffo- These were specifically Reinhart's "NYstyle" dough. IIRC the formula used a lot of yeast and oil, like .4% and 6% respectively, more than a standard dough would use. Also, this dough is more hydrated than a typical pizza dough, about 67%. These factors combined would lead to a greater oven spring, I would think. My dough balls weighed 570 grams for a 15-16 inch pizza. These pies were cold fermented 2 or 3 days as I recall. 2 more dough balls from the same batch were baked after 5 or 6 days. They didn't rise quite as much in the oven but I think the longer ferment imparted a better flavor. I think I have those pictures on my other computer if you're interested.

 

[bottlebomber]

I do mine one the grill in the summer, but lately I've been using a pizza stone right under the broiler. It's nearly 700 under there.

 

[JeffoC6]

@Jeffo- These were specifically Reinhart's "NYstyle" dough. IIRC the formula used a lot of yeast and oil, like .4% and 6% respectively, more than a standard dough would use. Also, this dough is more hydrated than a typical pizza dough, about 67%. These factors combined would lead to a greater oven spring, I would think. My dough balls weighed 570 grams for a 15-16 inch pizza. These pies were cold fermented 2 or 3 days as I recall. 2 more dough balls from the same batch were baked after 5 or 6 days. They didn't rise quite as much in the oven but I think the longer ferment imparted a better flavor. I think I have those pictures on my other computer if you're interested.

Ahhhh...Gotcha! I had this as my bookmark: http://www.101cookbooks.com/archives/001199.html. While very good, like I said, I'm looking for your style as well, which I found here: http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/169-ny-style-pizza-dough.html.

Thank you!

 

[Evets]

@Jeffo- Yeah, that second link is what I used but with minor changes. I went back to my notes a bit and noticed I used 62% hydration, not 67. Also, 4% honey and .5% quick rise or instant yeast. 570 grams per dough ball for a 16 inch pie makes for a nice puffy rim and slightly thicker than a classic N.Y. style pizza. Lastly, I noticed that the pies in my photos were baked after 4 full days of cold fermentation, not just 2.
I might add that flour selection can greatly affect the outcome of your pizza. For these pies, I used King Arthur "Sir Lancelot" hi-gluten. Most high protein flours should work, just not all purpose.

 

[cheezydemon3]

Ok, now I'm just bragging. This is what the free standing oven in the back yard looks like now.

DEAR GOD.........sorry missed that the first time. AWESOME.

[

Does it actually ferment in the fridge?

The Pizza dough do, but the bread don't. I do two rises on the bread, one in the bowl and one in the bread pans and I was amazed on how good it came out. So good, I'll never want to buy store bought bread again. Even my wife loves it.

Gotcha. Thanks! That helps, but I guess I wondered if the bread yeast actually ferments when it is so cold.

@Evets- I've done Reinhart's dough as well. I haven't kept it in the fridge longer than overnight, but my pizza's don't look like the pizza's you made in your post #16. Do you just use more dough to make a larger pizza? I've only ever made them "thin crust" style, so I'm wondering if you've just made yours thicker? Maybe you're getting more lift in your crust due to leaving them in the fridge for 3 days? I'd be interested in hearing your suggestions, as those pizzas look phenomenal.

The cross section has huge bubbles. I am guessing that the fridge and subsequent re-heat kick start the yeast, and the glutens quasi gelatinize.......Where TF is Alton Brown?

Don't take everything he says as gospel, but his science and rest times are probably very sound.
http://www.foodnetwork.com/recipes/alton-brown/pizza-pizzas-recipe/index.html

 

[CreamyGoodness]

Actually his pizza dough episode is a classic, I think you can youtube it. The part with the barbie doll sends me into fits of laughter each time.

 

[cheezydemon3]

I do mine one the grill in the summer, but lately I've been using a pizza stone right under the broiler. It's nearly 700 under there.

I do a grilled pizza where I push the dough out in a pan of olive oil. Turns out great and crispy.

@Jeffo- Yeah, that second link is what I used but with minor changes. I went back to my notes a bit and noticed I used 62% hydration, not 67. Also, 4% honey and .5% quick rise or instant yeast. 570 grams per dough ball for a 16 inch pie makes for a nice puffy rim and slightly thicker than a classic N.Y. style pizza. Lastly, I noticed that the pies in my photos were baked after 4 full days of cold fermentation, not just 2.
I might add that flour selection can greatly affect the outcome of your pizza. For these pies, I used King Arthur "Sir Lancelot" hi-gluten. Most high protein flours should work, just not all purpose.

you are changing my life brother! Thank you.

Actually his pizza dough episode is a classic, I think you can youtube it. The part with the barbie doll sends me into fits of laughter each time.

 

[Hugh_Jass]

Evets, would you mind breaking down how you calculate hydration percentages? I'm a simple a**, but would like to learn.

 

[bottlebomber]

Evets, would you mind breaking down how you calculate hydration percentages? I'm a simple a**, but would like to learn.

In any professional dough recipe, the flour represents 100%, while the the other ingredients are percentages of that. For example
Water 64%
Flour 100 grams
Water 64 grams

Just like with brewing, it's easier to scale recipes that way instead of using actual quantities

 

[Evets]

Yup. That.

I f you go to http://www.pizzamaking.com/forum/index.php find the main menu(click on the big red "Pizza Making") and select Dough tools. There are several calculators there. Just use the one for your particular ap.

 

[cheezydemon3]

So now I need a scale......

I am a texture guy (as I am a brew from the hip guy) so I will wing the hydration, but everything else here is golden.

 

[SenorPepe]

That white bread looks phenomenal. Looks like a really soft, gauzy texture. My white bread tastes great but is too dense! Not particularly chewy, and the crumb is good, but it feels dense instead of light and "gauzy" as it's supposed to. Sorry; pretty OT I guess but that picture of white bread is taunting me.

 

[cheezydemon3]

Yo tambien senor.

 

[bottlebomber]

The white bread is staring me in the eyes, reminding me of my failure as a husband and father.

 

[Hugh_Jass]

In any professional dough recipe, the flour represents 100%, while the the other ingredients are percentages of that. For example
Water 64%
Flour 100 grams
Water 64 grams

Just like with brewing, it's easier to scale recipes that way instead of using actual quantities

Gracias

What water do you use for hydration? Additionally, I was thinking beer as a hydration liquid. Thoughts?

 

[bottlebomber]

Gracias

What water do you use for hydration? Additionally, I was thinking beer as a hydration liquid. Thoughts?

I use filtered tap water. I've used beer lots of times. Used an IIPA in pizza crust once. It was... Interesting.

 

[cheezydemon3]

Yeah IIPA is unpredictable in food. I thought IIPA gravy would rule, turns out bitter gravy sucks.

 

[Evets]

As for water, I actually really like the taste of my tap water, so I use it for both brewing and baking. I don't know why but I've never used beer in pizza dough. I guess I'd rather just eat a pure pizza, and wash it down with beer.

 

[boo boo]

Gotcha. Thanks! That helps, but I guess I wondered if the bread yeast actually ferments when it is so cold.

Yes it do actually. I used it for making pizza for many years using a cold ferment in the fridge before I went with using pizza yeast.

 

[boo boo]

That white bread looks phenomenal. Looks like a really soft, gauzy texture. My white bread tastes great but is too dense! Not particularly chewy, and the crumb is good, but it feels dense instead of light and "gauzy" as it's supposed to. Sorry; pretty OT I guess but that picture of white bread is taunting me.

It really is good and light. Even my wife was impressed.