The Home Made Pizza Thread

[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



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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.

 

[bob1852]

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 .

I do use oil during the rise. Then I split it into two balls, degas a bit, re-roll into two balls and let sit under a damp tea towel for a couple hours. I get the skin during that last part. Using oil after I reform into two balls would probably work...

 

[Bensiff]

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.

I cook mine on a pizza stone as hot as I can get my oven and then straight to a cutting board. Never had a soggy bottom.

 

[cheezydemon3]

Not soggy per se, just not quite as crisp. Not wanting to start a debate.

Nothing wrong with the cutting board, but there is a reason baked things are cooled on a rack.

 

[Bensiff]

Not soggy per se, just not quite as crisp. Not wanting to start a debate.



Nothing wrong with the cutting board, but there is a reason baked things are cooled on a rack.

I don't think there could be a debate. Too many variables between your methods and the next persons. I just know I get a really nice crust I prefer over buying out with my method. Perhaps it's as simple as I prefer a little more of a chew to my crust and the cutting board method facilitates what I like. If I did thin crusts though I absolutely would use a cutting board.

 

[cheezydemon3]

You mean a rack for thin crusts? Yes! that is a good point.

Thin crusts like to be crisper and, by there smaller mass, are more susceptible to sog.

I put my medium crust on foil and it definitely got soggy after a few minutes. Cutting board may be more porous, or your pies may get devoured faster

 

[Bensiff]

Yeah that is what I meant. Racks for thin crusts. I've only put them on wood out of the oven and that is pretty porous.

 

[bottlebomber]

Bensiff... CheeZy... Yeah, there could definitely be a debate lol... It doesn't matter what about


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[Jeffries55]

... Double post ...

 

[Jeffries55]

Bensiff... CheeZy... Yeah, there could definitely be a debate lol... It doesn't matter what about


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FWIW, there already seems to be a debate... It's kind of like a guy in the machine shop here at work that leads off nearly every sentence, "Nothing personal, but...". By that point it's become personal! So Ben & Cheesy, debate on! But please, in the science of it, provide pictures of some scrumptious pizzas please!

 

[cheezydemon3]

Nah, Bensiff, dawin18, azipa, all great guys I would love to share a brew with over some pizza!!


*Notice the rack?*