The Home Made Pizza Thread

[ChugachBrewing]

Yeah, not having them stick is key. It's probably the most angering part of the whole process.

Here's a pie from the other night using the oven method... chicken, carmelized onions and portobellos. Half pesto half tomato bruschetta sauce.
Making another one tonight...

 

[TrickyDick]

Sticking dough could be overly hydrated maybe?


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[ChugachBrewing]

I only had one stick in the beginning when the pan was new and I forgot to oil it. 100 pies later, not an isse at all.

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[TrickyDick]

Ahh. I don't use a pan unless it's for deep dish, though thinking about getting a pan for Detroit style pizza.
I sometimes get sticky dough if the humidity is really high, then I cut down on % hydration a couple points, go up a few points if its really dry. Other time is when kids want to help and either take too long putting toppings on, or poke at the dough with their fingertips. They're getting better though, and can usually fix before putting into oven.

TD


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[ChugachBrewing]

I used to never use a pan either... and was opposed to the very idea until I tried it out at a friends house. The advantage is you can stretch the dough thinner, keep it in a round shape (which I know doesn't affect flavor, but I like it...) and most importantly, don't have to give a thought to sliding it on to the stone. I let it "set" by baking 3-5 min, then slide it directly onto the stone and it achieves a crispy crust.
As for the hydration, I've been kicking it pretty high, and just use flour/corn meal at stretching time to keep from anything going awry. I think the higher hydration yields a much chewier and crisper crust with more structure.

 

[headbanger]

If you're trying to dial your dough in , as I am still after 2+ years, parchment paper is your friend. In fact, it really just takes all the worry out of getting the pie off or onto the peel w/o messing everything up in the process. If I ever do get my poo together to the point where I don't have to worry about the basics constantly, then I'll circle back around to the nuances of it all.

 

[brettwasbtd]

Here are two pepperoni pies I made tonight

 

[ChugachBrewing]

If you're trying to dial your dough in , as I am still after 2+ years, parchment paper is your friend. In fact, it really just takes all the worry out of getting the pie off or onto the peel w/o messing everything up in the process. If I ever do get my poo together to the point where I don't have to worry about the basics constantly, then I'll circle back around to the nuances of it all.

I've got the dough dialed. 75% hydration seems to be it, then incorporate flour/corn meal as you shape to keep it from sticking. I tried parchment paper, but wasn't a fan of how the bottom of the crust came out. I can definitely see the benefits though it you're worried about things sticking/getting messed up.

 

[Temptd2]

You guys have had me drooling over all these pictures. Haven't made pizza in a while (since the last smoked salmon one, I think) so we're gonna have one sometime soon! Traditional, mostly - pepperoni, salami, sausage, black olives, onions, Serrano peppers, artichoke hearts, and lots of cheese.

 

[bulldogwinters]

I've never payed attention to percent hydration.. In fact I start with a general amount of flour and water and add more until it feels right. I knead it and mix by hand so I just keep adding till it's right.

 

[ChugachBrewing]

I highly recommend hydration monitoring. It's not like we just dump random grain/hops in until it seems right, do we?
You'll get repeatable results, and better tasting pies with higher hydration levels.

 

[bulldogwinters]

I highly recommend hydration monitoring. It's not like we just dump random grain/hops in until it seems right, do we?
You'll get repeatable results, and better tasting pies with higher hydration levels.

I know it's smart to monitor everything, I'm great at it with brewing! But I was a pizza cook for 3 years, I just got into the habit of doing it by feel. At this point I'm pretty consistent with my results.

And hey, some people might just dump grain and hops in willy nilly till it "feels right" haha

 

[cheezydemon3]

I am a "from the hip" brewer, chef, pizza chef.

I NEVER measure. Always fantastic results.

I think that "feel" is arguably more accurate. Humidity can make differences that your hands can make corrections for.

 

[ChugachBrewing]

I know it's smart to monitor everything, I'm great at it with brewing! But I was a pizza cook for 3 years, I just got into the habit of doing it by feel. At this point I'm pretty consistent with my results.

And hey, some people might just dump grain and hops in willy nilly till it "feels right" haha

Well if you've been in the game that long, I'm sure you know.

As for brewing from the hip, I'm sure its fine unless you want to repeat your results.

 

[bulldogwinters]

Well if you've been in the game that long, I'm sure you know.



As for brewing from the hip, I'm sure its fine unless you want to repeat your results.

I have a feeling I wouldn't want to repeat my results if I was brewing from the hip... Lol

 

[frozennorth]

In my youth, grew up in Chi Town, I was exposed to a lot of pizza. After many years, I still find ways to tweak my recipes to meet the beer being consumed. This one got a double IPA. Deep dish is my past.

 

[cheezydemon3]

Soprasata, pepperoni, sausage......fantastic!

 

[cheezydemon3]

soprasata, pepperoni, sausage......fantastic!

 

[cheezydemon3]

On a serious note.....

The best pizza ever.........*sniff sniff* see above.

2 days later and I can not stop eating this stuff. GOD DAMNED DEEEELICIOUS.

 

[Jeffries55]

On a serious note.....

The best pizza ever.........*sniff sniff* see above.

2 days later and I can not stop eating this stuff. GOD DAMNED DEEEELICIOUS.

I'm only about 2 to 2-1/2 hours away, i'll bring the keg if you bring the pie!

 

[cheezydemon3]

I'm only about 2 to 2-1/2 hours away, i'll bring the keg if you bring the pie!

I can almost see I-71, 20 miles north of louisville. You could be here in an hour

 

[FastAndy]

Just pulled this bad boy of of the grill.

 

[HoppyDaze]

Just pulled this bad boy of of the grill.

Booooya

 

[Evets]

No pizza yet but I fired up the oven last nite to burn off the cobwebs and winter moisture. Pizza party on Saturday.

 

[HoppyDaze]

Is that a raccoon?

 

[cheezydemon3]

Is that a raccoon?

It is a baby Yeti.

 

[DisturbdChemist]

No. its must be the pizza chupacabra

 

[headbanger]

It is a baby Yeti.

Ghost Cat!

RRRRUUUUUUNNNNNNNN!!!!

 

[BGBC]

Pizza defense system.

 

[bob1852]

Last dough I made sucked.

Granted, I was lazy, and was making a bunch of cinnamon rolls as well at the time.

Did a hybrid no-knead, over night cold ferment. The next day, the dough was not good at all. Didn't stretch worth a crap and was really chunky. At first I thought my hydration was way too low. But in hindight, I think I forgot the yeast.