The Home Made Pizza Thread

[ChefRex]

Sour dough breads i generally let sit on the counter till it starts fermenting then if i have the time it goes in the fridge for a day or two. Pizza is a little quicker, I have a problem following rules. Todays doughs were a starter last night but the dough was all done today.
I work in the time frame i have and what feels right. It carries over to my cooking , baking, brewing and life in general.
The problem with this is duplication is difficult but i don't get stuck in ruts

 

[ChshreCat]

For a moment when that first came up I was trying to figure out why there was a condom ad on HBT.

 

[Teddie]

/

 

[Teddie]

Mother Effer..... How did you brown that calzone so perfectly?

Oven cranked to 450 degrees and wait 20 min.. Kinda funny.. Was flipping thru channels.. Saw giadia de laurintis making this pizza dough.. She was hot and the pizza looked good.. So i used the recipe.. Turned out awesome..

 

[ChshreCat]

Oven cranked to 450 degrees and wait 20 min.. Kinda funny.. Was flipping thru channels.. Saw giadia de laurintis making this pizza dough.. She was hot and the pizza looked good.. So i used the recipe.. Turned out awesome..

She's hot until she tries to smile.

That woman has more teeth than the entire Osmond family and she wants you to see every one of 'em.

 

[Melana]

Sour dough breads i generally let sit on the counter till it starts fermenting then if i have the time it goes in the fridge for a day or two. Pizza is a little quicker, I have a problem following rules. Todays doughs were a starter last night but the dough was all done today.
I work in the time frame i have and what feels right. It carries over to my cooking , baking, brewing and life in general.
The problem with this is duplication is difficult but i don't get stuck in ruts

This.

I've got enough dried down sourdough to ship to anyone that wants it... Just send me a PM

 

[cheezydemon3]

This.

I've got enough dried down sourdough to ship to anyone that wants it... Just send me a PM

I would marry her sight unseen

 

[N7KMS]

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.

Yeah, I usually start wondering what to do for dinner around 3:00 so I'm thinking if I could do a fast dough I could be making pizza that night.

 

[Marquez]

This.

I've got enough dried down sourdough to ship to anyone that wants it... Just send me a PM

What does 'dried down' mean?

 

[Melana]

What does 'dried down' mean?

I have dehydrated it into a powder for easy shipment.

 

[Marquez]

I have dehydrated it into a powder for easy shipment.

Nice!

PM sent!

 

[Melana]

nice!

Pm sent!

np.

 

[ChefRex]

Still having enough dough left over from the calzones and learning October is national pizza month i present one more.
Damn this forum i'm getting fat.

 

[Melana]

Still having enough dough left over from the calzones and learning October is national pizza month i present one more.
Damn this forum i'm getting fat.

I think I'm in love!

 

[ChefRex]

I think I'm in love!

Youn just want to use me for my pizza

 

[Melana]

Youn just want to use me for my pizza

Is that wrong?

 

[cheezydemon3]

I have to limit my pizza making. If I just will-nilly made whatever I wanted, I would make pizza every day.

 

[Melana]

I have to limit my pizza making. If I just will-nilly made whatever I wanted, I would make pizza every day.

And that's bad how?

 

[cheezydemon3]

I am in great shape, but all of the pizza was making me grow a belly.....well.....that and the homebrew. Guess which one got cut

 

[BrewerBear]

I am in great shape, but all of the pizza was making me grow a belly.....well.....that and the homebrew. Guess which one got cut

Gotta have priorities.

 

[passedpawn]

I am in great shape, but all of the pizza was making me grow a belly.....well.....that and the homebrew. Guess which one got cut

Round is a shape.
A great shape.
A great shape for a shaved ape.
Grapes are round and grapes are a great grape shape.
Apes grope grapes.
Great. Round. Shape.

There you go. Eat more pizza.

 

[bottlebomber]

Round is a shape. A great shape. A great shape for a shaved ape. Grapes are round and grapes are a great grape shape. Apes grope grapes. Great. Round. Shape. There you go. Eat more pizza.

Well, I'm convinced.

 

[cheezydemon3]

Lol. Round is great if you are a grape. Got it.

 

[BGBC]

Dinner last night. Pesto w/ fresh tomatoes, mozz and parm. Came out pretty well. Crust stayed crispy even tho it came out a bit wet with the pesto and tomatoes.

 

[Melana]

Looks delish. Pesto pizza is one of my favorites. When I get back from my trip this week i'll have to get going on some grilled pizza. Thanks to you guys I'm now inspired.

 

[cheezydemon3]

Fresh mozzerella is what was wet.

Unfortunate, but if you want much cheese, fresh mozz is absolutely soggy.

 

[bottlebomber]

Fresh mozzerella is what was wet. Unfortunate, but if you want much cheese, fresh mozz is absolutely soggy.

Sometimes I'll take the slices (for firm-ish mozzarella) and put them between paper towels and put something heavy on top to dry them out a little. I hate soggy pizza, so I'm always looking for ways to get water out of the toppings.

 

[mccumath]

Here is my first contribution to the thread. Been trying to perfect pizza now for a few months. Still fine tuning the crust.

Beer grain crust, fresh homemade canned pizza sauce, fresh mozzarella, romano and provolone, salami, and olives. Good stuff. Next one I do will be on the pizza stone in the pellet smoker.

All of the other pizzas on here look great! May do it tonight for dinner!

 

[cheezydemon3]

Sometimes I'll take the slices (for firm-ish mozzarella) and put them between paper towels and put something heavy on top to dry them out a little. I hate soggy pizza, so I'm always looking for ways to get water out of the toppings.

Agreed. Putting them on the very top will dry toppings out a little when baking, but not much.

 

[Melana]

For salami, pepperoni, and the like I microwave them between paper towels (for a few seconds) to render some of the grease.

Every calorie is sacred.