The Home Made Pizza Thread

[headbanger]

AZ - I have a stand mixer and never use it to put together dough. For the initial mix I use my hand and do minimal kneading. Every half hour or so I'll stretch and fold a few times to build gluten.

I need kneading lessons.

Wait, what?

 

[bigjohnmilford]

I need kneading lessons. Wait, what?

Don't be so needy

 

[finsfan]

Don't be so needy

Lesson #1

 

[bob1852]

Thanks for the encouragement lady and fellers.

Dough has come together pretty good tonight. No time for an overnight rise, but I'm happy with how it is working so far.

 

[Melana]

Thanks for the encouragement lady and fellers.

Dough has come together pretty good tonight. No time for an overnight rise, but I'm happy with how it is working so far.

Souls have made a double batch... One for immediate consumption and the other for the next day.

 

[cheezydemon3]

My first crust with a little sourdough in it! (Thanks Melana) Pics later.

 

[bob1852]

Excuse the crappy cell phone pic; but I'm back!

Greek style on the left (spinach, feta, olives, pepperoncini rings, roma, no sauce) and canadian bacon (homemade) & mushroom on the right.

One problem I'm having is I'm at elevation (~7,000') and baking sucks at elevation; hell, even hard boiled eggs are a challenge. Any tips for dough prep/baking at elevation?

 

[Melana]

Excuse the crappy cell phone pic; but I'm back!

Greek style on the left (spinach, feta, olives, pepperoncini rings, roma, no sauce) and canadian bacon (homemade) & mushroom on the right.

One problem I'm having is I'm at elevation (~7,000') and baking sucks at elevation; hell, even hard boiled eggs are a challenge. Any tips for dough prep/baking at elevation?

Yum...
Try this.... http://www.kingarthurflour.com/recipe/high-altitude-baking.html

 

[Bulls Beers]

I don't have a picture, but I've been making this pizza. It's a chicken and broccoi white pizza.. ok, Take some fresh dough and make the pie. Sprinkle some Pecorino Romano cheese on the dough with some olive oil. In a skillet sautee some chicken, broccoli with olive oil and garlic. Cook it up good and cut both the chicken and the broccoli in little pieces. Pour everything in the skillet onto the dough. Spread it around. Add some Mozzarella cheese. Not too much, just enought to cover everything on the pizza. Throw it in the oven at 495 until golden brown. I like red pizza, but this is so friggin good. I make a couple every Friday night.

Sorry if you guys have already talked about it. It's so good, I can eat 2 whole pizzas.

 

[passedpawn]

I thought you guys would enjoy these pizza failures. They made me laugh.

http://www.supersizedmeals.com/food/article.php/20100403-Epic_Pizza_FAIL

 

[finsfan]

I thought you guys would enjoy these pizza failures. They made me laugh.

http://www.supersizedmeals.com/food/article.php/20100403-Epic_Pizza_FAIL

hahahahahah how does this even happen?!

 

[cheezydemon3]

I thought you guys would enjoy these pizza failures. They made me laugh.

http://www.supersizedmeals.com/food/article.php/20100403-Epic_Pizza_FAIL

PIZZANADO!!!!!!

Too funny.

No pics, but the wheat calzone I made turned out great! The wheat was hard to work with, I ended up rolling a thin sheet of dough to re-wrap the whole calzone. Bell peppers were poking holes left and right.

It tasted delicious with a hint of Melana's sourdough in it.

 

[Melana]

PIZZANADO!!!!!!

Too funny.

No pics, but the wheat calzone I made turned out great! The wheat was hard to work with, I ended up rolling a thin sheet of dough to re-wrap the whole calzone. Bell peppers were poking holes left and right.

It tasted delicious with a hint of Melana's sourdough in it.

Cool. Sounds yummy

 

[ChefRex]

I thought you guys would enjoy these pizza failures. They made me laugh.

http://www.supersizedmeals.com/food/article.php/20100403-Epic_Pizza_FAIL

After i stopped laughing i'd probably cry
Another reason to get a stone.

 

[ChshreCat]

Pizza making at the Oppenheimer home.

 

[bottlebomber]

hahahahahah how does this even happen?!

Not preheating the oven?

 

[Salpino]

This recipe is my go-to for a thin, yet chewy crust. Cribbed from the virtualweberbullet forum a few years back and it's the only pizza dough recipe I use:

This is for my NY style pies.
Here's my recipe for 2 - 20 oz balls for 2 - 16" pies or 4 10 oz balls for 4 - 12" pies.

Ceresota AP Flour (100%) 24.56 oz
Water (62%) 15.22 oz
IDY (0.33%) 0.76 tsp.
Salt (2%) 2.5 tsp.

With my stand mixer:

Put the water in the bowl and add the salt, strir to dissolve. Add the yeast and the sifted flour and mix with the spiral dough hook on speed 2 just till it comes together, less than 2 min. I then let it sit for 15 min and then add oil (if using it) do a final knead on speed 2 for 4-5 min. I then weigh out the dough balls to 20 oz hand knead in to a smooth ball, oil and place in a gladeware round container and in to the beer fridge (34-36 degrees) it goes for the cold ferment. I get very little rise in the fridge with my dough. Let it cold ferment in the back of the fridge for 5-14 days. If you want to go long on the cold ferment, 8-14 days, cut the IDY yeast back to 1/2 tsp.

 

[brettwasbtd]

Well, made some pizza tonight and thought I would share this video as someone was wondering how to get a nice circle!

[ame]http://youtu.be/JLk0jycbxHg[/ame]

And here is the final result! Drinking my Simcoe and Maris otter smash and eating some pizza...doesn't get much better than this right?

 

[Thunder_Chicken]

Gawd...thinking about my buffalo chicken pizza is making me drool. I'll have the SWMBO make me up some dough and I'll pick up some chicken and RedHot tomorrow. Maybe with blue cheese this time.

This thread makes me so hungry.

 

[passedpawn]

I made a couple of Margherita pizzas tonight. They disappeared quickly.

 

[ChefRex]

I made a couple of Margherita pizzas tonight. They disappeared quickly.

Pictures or it didn't happen!

 

[passedpawn]

Pictures or it didn't happen!

I know. They started getting grabbed as I was rolling the pizza slicer through them. Next time.

 

[ChefRex]

So I should see pictures of pizzas with finger tips on them

 

[ChshreCat]

I made a couple of Margherita pizzas tonight. They disappeared quickly.

Wait... Margherita pizzas? They're not supposed to be margarita pizzas? THAT'S what I'm doing wrong...

 

[Melana]

Thanks to you guys I'm making pizza. With homemade dough (bread yeast not sourdough) because John said I couldn't post pictures if I didn't make my own dough.

 

[finsfan]

Thanks to you guys I'm making pizza. With homemade dough (bread yeast not sourdough) because John said I couldn't post pictures if I didn't make my own dough.

Thats totally against the rules here.

 

[Melana]

Thats totally against the rules here.

You aren't helping. The premade ball of dough would have been so much easier today.

 

[ChefRex]

Need pictures, we're waiting!

 

[Melana]

Need pictures, we're waiting!

Final rise now.

 

[Melana]

Pre cook...