The Home Made Pizza Thread

[cheezydemon3]

Three bags in the fridge......

One with my typical white recipe, but all of these will be fridge fermented for 3 days. (pale yellow)

One with the same all white recipe, but with 1/2 water 1/2 imperial stout.(light light brown)

One recipe 80% white flour 20% wheat, no water, all stout, extra sugar.(pretty effing dark brown)

Excited am I!

Do you all source semolina and other specialty flours from the mega-marts?

 

[Hugh_Jass]

I buy my flours from a local Amish store. 25# of Occident bread flour = $8.00

http://www.conagramills.com/our_products/bakery_flours.jsp

 

[bottlebomber]

I bite the bullet and get Bob's Red Mill. It's pricey but the quality is excellent.

 

[cheezydemon3]

Do you order online BB?

 

[bottlebomber]

Do you order online BB?

No, it's never occurred to me to order bulk food items online. Maybe it should.

 

[cheezydemon3]

Maybe. I need to visit a couple of local stores to see what they have. Flour isn't exciting enough to be mentioned on any of their websites.

 

[cheezydemon3]

holy unfiltered bat excrement!!!!



The flavor is Perfect, texture is awesome!





1 DAY in fridge the 1/2 stout crust is insane. Sweet, great texture and complexity....

 

[SPLASTiK]

I didn't take any pictures but I had some pretty good success with Jim Lahey's No Knead Pizza Dough when I made pizza last month...

 

[funkapottomous]

Last time we brewed I made pizza dough with the spent grain. It was AMAZING.

(it was porter grains and we used that bob's red mill whole wheat flour fwiw.)

 

[cheezydemon3]

Do spent grains still have any benefit health wise? As in whole grains?

 

[cheezydemon3]

Tried the same crust last night, but 2 days in fridge......good, but I am overdoing pizza. Hard to note any differences when my mouth is like "REALLY??? pizza again?

 

[Evets]

Pizza overload. Yeah, I get that too.
I made three yesterday afternoon. These were Reinhart dough that were meant to bake in the electric kitchen oven, but my oven broke down, so I had to fire up the outdoor oven. I'm now awaiting delivery of my new kitchen range.
These baked in 3-3.5 minutes at +/- 700.

 

[cheezydemon3]

THAT IS AWESOME!

My pizzas turned out great. My small kids didn't eat much......they didn't like the crust

 

[headbanger]

I did a thread title search for "pizza" and nothing popped up so I figured it was high time to start one. I've seen some pretty fine craft pizzas scattered around on other threads so let's compile them here along with the ones we haven't yet seen.

Here's a few from my kitchen, Cheezy and Evets are also making some really good looking pies so hopefully they'll post them up here too...

What the rest of you all got???

 

[smonteton]

Headbanger i will be making my home made pizza tonight i will make sure to take a pic, man does that look delicious whats your dough recipe?

ps. where do i get info on the smileys i would like to know how to make the cheersing one!

 

[headbanger]

Headbanger i will be making my home made pizza tonight i will make sure to take a pic, man does that look delicious whats your dough recipe?

Great, I'll be looking forward to seeing it!

I'm in the process of converting to sourdough for my pizzas. If you're interested in that and want the best info available get this book and order a starter or two as well from the same site. Varasano's site is also a very good resource for all things pizza.

The dough I was using is basically as follows, I hardly ever get too stringent with measurements, especially with dough, so just play around with it until you get something you like.

2 cups bread flour
1-2 tbs olive oil
1 tsp salt
3/4 - 1 cup warm water
1-2 tsp sugar or honey (optional but usually missed by SWBMO if I omit it)
1 tsp rapid rise yeast

I use a bread machine on pizza dough program, this will make enough dough for two medium sized NY style pizzas. I've heard that a KA mixer does a better job of kneading but the bread machine does a pretty decent job of it.

You can also do sourdough in a bread machine but you have to increase the rise times quite a bit, the first rise usually takes 8 hours or so followed by more kneading which is followed by another 3 hour rise. I have one in the bread machine now that should be ready for the second knead when I get home so hopefully I'll have a new picture to post tomorrow as well.

 

[smonteton]

thanks man i will have to try that out ! looking at those pies is killing me ! cant wait till later today for mine .\
cheers smon

 

[dog_gone]

Nice.

It looks as if I'm going to have to get a decent pizza stone for my gas oven and maybe try some spent-grain dough recipes.

I'd be interested in hearing about specific sauce recipes, too.

Man... I'm hungry for some pizza!

 

[GrogNerd]

2 cups bread flour
1-2 tbs olive oil
1 tsp salt
3/4 - 1 cup warm water
1-2 tsp sugar or honey (optional but usually missed by SWBMO if I omit it)
1 tsp rapid rise yeast

close to my recipe

in addition to the sugar, instead of honey I use 3 tablespoons light corn syrup and 1 tablespoon molasses. though it's been awhile since I actually made this. years. so I might be wrong about tablespoons vs teaspoons

 

[headbanger]

Nice.

It looks as if I'm going to have to get a decent pizza stone for my gas oven and maybe try some spent-grain dough recipes.

I'd be interested in hearing about specific sauce recipes, too.

Man... I'm hungry for some pizza!

Varasano is somewhat of a pizza purist if there is such a thing. According to him one of the keys to good pizza sauce is not cooking it twice. He details his sauce recipe on his website if you want to check it out and, surprisingly, it's really a very simple recipe.

His sauce is very similar to what I use except I usually add some granulated garlic and onion in mine. If I want to add fresh herbs I add them when the pizza is done, not to the sauce, same applies to fresh garlic and onions.

 

[smonteton]

what a great site he has quickly skimmed threw it there is quite a bit of info there gj!

 

[GrogNerd]

the corn syrup and molasses are secret ingredients of pizza place I worked at in Atlanta

some of the best pizza I've ever had

 

[headbanger]

the corn syrup and molasses are secret ingredients of pizza place I worked at in Atlanta

some of the best pizza I've ever had

Mellow Mushroom?

 

[GrogNerd]

Mellow Mushroom?

Mo's

 

[Hopper77]

I'm glad this thread got started. Every pizza I've made at home didn't turn out very well. Since I make "professional" beer at home I'd love to learn how to make real pizza.

 

[smonteton]

Pizza sauce

makes 2 cups ish
Hey my sauce is a good sauce recipe i also rarely use measure
2C tomatoe puree
1C water
1 onion
4 clove garlic
1T parsley
.5T oregano
.5T basil
1t salt
1t pepper
1t sugar
.5C red wine

saute onion for 5-10 min med-low
after onion golden and translucent add minced garlicsaute another 5 mins or so
add the rest of ingredients and simmer for 30 to 45 min
then use roughly one cup sauce per pie

 

[JUST_BREW_IT]

nice thread! I was making knockoff pizza hut pizza's a few years ago. found the recipe online somewhere. It was pretty good.

can you guys tell me more about the machines you are using to make your dough/crust. Bread machine???

 

[JUST_BREW_IT]

Also, has anyone made pizza in a smoker like a traeger?

 

[smonteton]

yes it was a couple years back it was a chicken bbq sauce pizza , wish i could reember cook times and all that but it was great!

 

[smonteton]

i cant remember if we pre cooked it or smoked it for a couple mins and then cooked it.