Evets
Well-Known Member
there are so many varieties of "pizza" that having it often is ok......assuming you aren't having papa john's every time........or even often.
+1
there are so many varieties of "pizza" that having it often is ok......assuming you aren't having papa john's every time........or even often.
Or even ever!
I just molested the like button. Of course, its easy living in New York and avoiding chain-store pizza... but even with that said, I try my dangedest to make sure jerks dont get my patrionage dollars.
I just molested the like button. Of course, its easy living in New York and avoiding chain-store pizza... but even with that said, I try my dangedest to make sure jerks dont get my patrionage dollars.
Likewise, PJ's gets a lot of fanboy praise around here for obvious reasons but really, it's just terribly mundane. I'll eat it only if it's free and there's nothing better around. The same can be said for any of the big corporate pizza delivery chains imo.
Sorry if this has been covered already. I didn't see anything about it in the posts I looked through. Has anyone tried making a pizza dough from their spent grains from brewing? I know it would change the texture of the dough significantly, but I'm curious now. Also, I will be brewing next week, so I will have some to play with. This brew will be a heffe, so the grains will be fairly mild.
Sorry if this has been covered already. I didn't see anything about it in the posts I looked through. Has anyone tried making a pizza dough from their spent grains from brewing? I know it would change the texture of the dough significantly, but I'm curious now. Also, I will be brewing next week, so I will have some to play with. This brew will be a heffe, so the grains will be fairly mild.
I use the dough formula from that site and it works really well. My only issue has been when I try and stretch the dough when its too cold.
Cold dough will never work, no matter how good. Let it warm to at least "cool", but room temp is better.
Thanks. Those were part of a test bake with a new flour, General Mills Neapolitan Hearth style Pizza Flour. It's milled to "00" grade like the more expensive imported Italian flour. My friend contacted GM and asked for a sample. They sent her a 50 lb. bag! Score! It seems to be a pretty good flour but the flavor isn't quite as complex as the Caputo. I think more testing is in order.....
Oh I'm sorry I use the "Lehmann Pizza Dough Calculator".
I am going to start using that for dough calculator NY style. Still searching for a recipe for Neapolitan. Hard to find the 00 flour. TXCraig has a sticky (68 page thread) I've been trying to get through in the Neapolitan section about his garage oven.
I was using a modified Varasano / Ed Wood pizza dough that has been totally erratic, as have my methods - going to keep a notebook. Plus trying to manage the cultures has been a big learning experience.
Right now have about 18-20 pizza balls in the freezer I want to use up. see how they are. take them out several hours before. making some pies tonight. just lit the wood and dough resting outside (in the shade its 88ºF right now).
TD
I actually joined that pizza making forum... Dug up some recipes substituting beer for the water in the dough.
I have been interested in this. Is it a straight sub?
I seriously have a hard time telling which thread is more beautiful.....this one, or the "A bit butt lately" thread in the boneyard.
Pizza/bread porn.
Seriously, I eat a lot of pizza. I used wood fired, big green egg, bbq, oven. Used tens of dough recipes. Made a wild starter. Use special high gluten flour. I **** you not, this produces the best there is. If you're near Maine, I'd be happy to share some starter. Dough is stretchy, requires no kneading, and produces excellent crumb structure. 70% hydration.
Hate to bring up the obvious, but there are certainly things one can do at home to combine the subject matter of both threads. You just need creativity.
Okay boys, you might wanna step back so you don't get hurt.
Here is my................no........ "THEE" ultimate pizza! 18.5 LBS. of colossal heavenly goodness. 18.5 LBS. REAL WEIGHT!!! All meats and veggies were precooked and drained of their juices, and put on top of a beer dough crust.
I weighed the pan before and after the goodies were put on top, it came in at 18.7 lbs....so 18.5 for good accurate measures after evaporation of cheeses juices.
Here it is in my pellet grill. The pellet grill gives it a very nice "wood fire oven" flavor. http://s1068.photobucket.com/user/gwapogorilla/media/yoder.jpg.html
And, here it is all cooked sitting on top of my stove. This is NOT a small stove! The pan the pizza is cooked in is 18 1/2" diameter by 2" deep. Plus, I build up the goodies to fill the crust....see next pic!
http://s1068.photobucket.com/user/gwapogorilla/media/pie.jpg.html
See what I mean? 3 inches thick!!!
http://s1068.photobucket.com/user/gwapogorilla/media/slice.jpg.html
Here is 1 slice...an average of 2.31 lbs per slice!!!!
http://s1068.photobucket.com/user/gwapogorilla/media/slice2.jpg.html
Sure, you guys can prolly brew better than I can. But I can teach you this! Cheers!
Im listening..,.....
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