The Home Made Pizza Thread

[ChefRex]

For pizza I usually use a 50/50 mix of King Arthurs bread and white whole wheat.
Heating the oven for calzones and a loaf of bread

 

[Cheesy_Goodness]

Thank you sir

 

[headbanger]

Can you point me in a direction on how to do this? Ive been searching google and cant come up with any good directions

sourdo.com

Also, add Ed Wood's book Classic Sourdoughs to your reading list.

 

[ChefRex]

Calzone

 

[ChefRex]

And bread, not my prettiest but i typically don't bake bread in the summer and just getting back into it.

 

[Chuginator]

Calzone

Salivating! That looks awesome. :rockin:

 

[cheezydemon3]

That last one is really strange looking chef!

 

[ChefRex]

Any better?

 

[Cheesy_Goodness]

And bread, not my prettiest but i typically don't bake bread in the summer and just getting back into it.

Alright I've got to ask, how did you get the swirl pattern on that loaf?

 

[ChefRex]

Proofing basket, floured so it will release
http://www.amazon.com/dp/B00EUIQF3O/?tag=skimlinks_replacement-20

 

[ChefRex]

That one is a little over done, this is a little better

 

[cheezydemon3]

I am sure the pinwheel one tasted good, those others look fantastic!

*Pitched a shutout on the last page with B&WOG avatars *

 

[Melana]

Any better?

Nice!

 

[finsfan]

I am sure the pinwheel one tasted good, those others look fantastic!

*Pitched a shutout on the last page with B&WOG avatars *

possibly this page as well

 

[passedpawn]

Proofing basket, floured so it will release
http://www.amazon.com/dp/B00EUIQF3O/?tag=skimlinks_replacement-20

Gah! Not available for Amazon Prime, and $8 shipping. I'm gonna buy it anyway, because that loaf looks great!

BTW Rex, you are making my day every time you post.

 

[ChefRex]

*Pitched a shutout on the last page with B&WOG avatars *

Cheeseygoodness posted twice.

 

[ChefRex]

Gah! Not available for Amazon Prime, and $8 shipping. I'm gonna buy it anyway, because that loaf looks great!

BTW Rex, you are making my day every time you post.

I forget where I bought it , just pulled up Amazon because they have it, don't they have everything!
Happy to brighten up your day, you should have stopped by, would have been better

 

[finsfan]

made a few za's tonight, hopefully these are my last non-sourdough pizzas!! the first one was cream cheese pepperoni and mozzarella. The second one is homemade spicy salsa for the sauce, jalapenos and mozzarella

 

[Melana]

made a few za's tonight, hopefully these are my last non-sourdough pizzas!! the first one was cream cheese pepperoni and mozzarella. The second one is homemade spicy salsa for the sauce, jalapenos and mozzarella

Sourdough pizza is the best

 

[ChefRex]

made a few za's tonight, hopefully these are my last non-sourdough pizzas!! the first one was cream cheese pepperoni and mozzarella. The second one is homemade spicy salsa for the sauce, jalapenos and mozzarella

Looking good but i think you could use a little more heat or a stone, what temp are you using? I max mine out at 550 and allow it to preheat for an hour or so.

 

[finsfan]

yeah my oven also maxes out at 550. I first pie i let the crust bake for 4 minutes before adding toppings, the second one I didnt. I was a little impatient tonight only let the deep dish stone heat up 10 minutes. I didnt realize it took an hour to heat up!

 

[finsfan]

I am sure the pinwheel one tasted good, those others look fantastic!

*Pitched a shutout on the last page with B&WOG avatars *

looks like a genuine shutout now

 

[ChefRex]

yeah my oven also maxes out at 550. I first pie i let the crust bake for 4 minutes before adding toppings, the second one I didnt. I was a little impatient tonight only let the deep dish stone heat up 10 minutes. I didnt realize it took an hour to heat up!

When your oven indicates it is up too temp it is only sensing air temp, it takes a good bit for solids to get up to temp. I actually have two stones stacked on top of each other.
The more thermal mass the better.

 

[ChefRex]

Another resource, http://www.pizzamaking.com/forum/index.php#c1

 

[Evets]

Home brew club picnic at my house this Sat. We'll be baking a boatload of pizza! Anybody want to come?

 

[bottlebomber]

ChefRex, that picture of the sourdough pizza is haunting me in my sleep. I must have it. I've long wanted to get into making wild loaves, and I think this will be my big year. I've read a lot about starting a culture from a bunch of grapes, and being in wine country this is the perfect place and time of year to get that moving. You've inspired me, my friend.

 

[N7KMS]

So as far as dough goes, does everyone just let it rise on the counter or do any of you use a proofing oven? By proofing oven I mean the cheap skate way where you turn your regular oven on low and put the dough in it to rise with the oven door open a crack.

 

[bottlebomber]

So as far as dough goes, does everyone just let it rise on the counter or do any of you use a proofing oven? By proofing oven I mean the cheap skate way where you turn your regular oven on low and put the dough in it to rise with the oven door open a crack.

You don't want to do that. The lowest most ovens go is 175, and even that is not reliable and that's WAY too hot as I'm sure you're aware of as a brewer. I think what you're thinking of is leaving the oven light on to produce a little radiant heat. I never do, because it's not necessary on long fermentations. But you certainly could if you were making yeast bread dough in the morning on a cold winter day and wanted it to be useful in the evening.

 

[N7KMS]

Does the light really put ff enough heat for that to work? I guess with the door shut it might keep it a bit above room temperature. If a guy were to use his upright freezer turned temperature controlled fermentation chamber with a heating element what would be a good temperature to set it at for use as a proofing oven? 76-80 would be too high for beers, but would it be ok for getting a fast rise on bread or pizza dough?

 

[bottlebomber]

Does the light really put ff enough heat for that to work? I guess with the door shut it might keep it a bit above room temperature. If a guy were to use his upright freezer turned temperature controlled fermentation chamber with a heating element what would be a good temperature to set it at for use as a proofing oven? 76-80 would be too high for beers, but would it be ok for getting a fast rise on bread or pizza dough?

That would be good, but are you determined to make the dough and use it in the same day? Most people find that dough is vastly better after at least 24 hours, and I actually let it ferment in my 38 degree refrigerator for that period. And it depends on what kind of a bulb you have. Some oven bulbs can contribute quite a bit of heat.