The Home Made Pizza Thread

[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.

 

[cheezydemon3]

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.

Lol, did it rise????

Seriously.....a brewer forgot WHAT??????????

 

[HoppyDaze]

yeast is for sissies anyway

 

[bob1852]

Lol, did it rise????

Seriously.....a brewer forgot WHAT??????????

Well, I stirred it with my mash paddle. That was good enough for the Sumerians...

 

[cheezydemon3]

Just Joking! As a brewer, I once forgot the HOPS!!!!!!!!

 

[Bensiff]

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.

Id bet in an ideal world percent would yield great consistency, but I assume this is pretty tough to dial in as things like ambient humidity and the RH of the flour make it hard to know. I'm right there with you, over time I have learned what a good hydration point is by look and feel and can turn out an awesome pie consistently. So practice makes perfect and I'd bet no one would complain about eating more pizza as they learn.

I just wish I could find the perfect yeast. So far US-05 us my favorite for pizza, but I bet something out there is better.

 

[bob1852]

Much better dough tonight. Only issue I'm having is during the final rest, even with a damp towel covering the dough balls, it gets a bit of a dry crust on it (damn single digit RH). Regardless, turned out great...

 

[gratus fermentatio]

Those are some pretty tasty looking pies!
Regards, GF.

 

[cheezydemon3]

Much better dough tonight. Only issue I'm having is during the final rest, even with a damp towel covering the dough balls, it gets a bit of a dry crust on it (damn single digit RH). Regardless, turned out great...

Beautiful!!!!

 

[banesong]

Only picture from the weekend pizza. Was yummy though!

 

[charleslacz]

Wow. It's making me hungry for pizza again.

A couple of my recent deep dish pizzas. Thin crust I'm still working on, but my last couple have been good.

 

[bottlebomber]

My buddy is in the Philippines and he was in a restaurant that was offering a "pepperoni" pizza among other things. He felt that was a safe bet so he ordered it and this is what he got. It doesn't come through so well but it was covered in this shimmering translucent goo and when he asked what it was he was told "olive sauce". Anyway, this pie is a crime against humanity and I thought I would put it out there just because. It kinda looks like hot dogs.


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[bob1852]

My buddy is in the Philippines and he was in a restaurant that was offering a "pepperoni" pizza among other things. He felt that was a safe bet so he ordered it and this is what he got. It doesn't come through so well but it was covered in this shimmering translucent goo and when he asked what it was he was told "olive sauce". Anyway, this pie is a crime against humanity and I thought I would put it out there just because. It kinda looks like hot dogs.View attachment 205024


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Yuck! And I thought corn on pizza as a standard ingredient in Hong Kong was gross...

 

[bottlebomber]

[Q UOTE=AZ_IPA;6184554]Yuck! And I thought corn on pizza as a standard ingredient in Hong Kong was gross...[/QUOTE]
Corn on pizza is bomb! Potatoes, jalapeños and corn with a spicy tomato sauce and habanero jack... Damn I'm hungry



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[Chuginator]

[Q UOTE=AZ_IPA;6184554]Yuck! And I thought corn on pizza as a standard ingredient in Hong Kong was gross...

Corn on pizza is bomb! Potatoes, jalapeños and corn with a spicy tomato sauce and habanero jack... Damn I'm hungry



Sent from my iPhone using Home Brew[/QUOTE]

Gotta say, that sounds pretty damn good. Even if I weren't starving right now! Must try.

 

[bottlebomber]

Corn on pizza is bomb! Potatoes, jalapeños and corn with a spicy tomato sauce and habanero jack... Damn I'm hungry



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Gotta say, that sounds pretty damn good. Even if I weren't starving right now! Must try.[/QUOTE]

Let's keep this weird quote thing going you've got to try it! Red potatoes are an ultimate pizza topping. Just slice 1/8 thick and quickly zap on both sides in a frying pan in olive oil and salt. Then the sky's the limit. Potato and sausage. Potato and leeks with goat cheese (personal fave). Dooo it.



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[headbanger]

Let's keep this weird quote thing going you've got to try it! Red potatoes are an ultimate pizza topping. Just slice 1/8 thick and quickly zap on both sides in a frying pan in olive oil and salt.

You can do the same thing with eggplant.

 

[bottlebomber]

You can do the same thing with eggplant.

Will try. I've done eggplant that way for sandwiches but never thought to put it on pizza. I love the combonation of eggplant with sweet Thai basil. Maybe a sweet and spicy sauce... pizza fusion.

 

[cheezydemon3]

Yuck! And I thought corn on pizza as a standard ingredient in Hong Kong was gross...



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Corn on pizza is bomb! Potatoes, jalapeños and corn with a spicy tomato sauce and habanero jack... Damn I'm hungry

 

[Bensiff]

Much better dough tonight. Only issue I'm having is during the final rest, even with a damp towel covering the dough balls, it gets a bit of a dry crust on it (damn single digit RH). Regardless, turned out great...

Did you give it a light coat of olive oil? I always let my dough ferment a few days in the fridge in a sealed container and make a wet dough which is enough to keep it from getting a skin on it. Just hope you don't have to manage a humidor in that climate .

 

[cheezydemon3]

I ALWAYS cool my pies on racks. Just noticed in a lot of the pics that the pies are not on racks, which can allow the crust to get a tiny bit soggier.