The Home Made Pizza Thread

[Evets]

Well, shucks.

 

[ericbw]

Thanks! I did do a knockdown (punching the dough is what my GF called it) at about 2 hours into the rest. I really wanted pizza last night, do I didnt refrigerate! haha. I did put the other half in the fridge overnight, pulled it out a few hours ago and will try again tonight to see the difference.



I didn't know the boiling would dull the flavors! In all of my other cooking experience, boiling or simmering to reduce the sauce usually enhances flavors. I do think the 1 chile was a bit much though, as it really started to get spicy after a few bites.

While it does change the fresh tomato taste, simmered sauce also gets different flavors of its own. Depends on taste. I think it also depends on cheese. If you like gooey, cheesy pizza, then simmer the sauce. If you're using fresh mozz and basil, or a few light toppings, then go with less (or no) cooking.

Again, just preference.

 

[italarican]

Pepperoni, prosciutto, basil, homemade fresh mozzarella, pecorino romano. Baked on a steel.

 

[treacheroustexan]

Prepped some dough this morning. Will be making a few pies for the game tonight. Go Cavs!

 

[cannman]

Nominating this topic as thread of the year! Great pies!

 

[unionrdr]

Yeah! The Cavs are 1-1! Gotta keep a runnin'!

 

[elkshadow]

Made some dough today. Will report with tomorrow later or tomorrow.

 

[ChefRex]

Just fed my starter, I see pizza in my future

 

[Natdavis777]

Pepperoni, prosciutto, basil, homemade fresh mozzarella, pecorino romano. Baked on a steel.

That is some solid looking crust and pizza. Dough recipe and proofing method?

 

[cannman]

That is some solid looking crust and pizza. Dough recipe and proofing method?

I second the request!

 

[italarican]

That is some solid looking crust and pizza. Dough recipe and proofing method?

Thanks... Here is what I used for four pies:

32 oz flour (24oz 00 caputo, 8oz bread flour)
63% water
2.5% sea salt
1.67% sugar
0.2% yeast

I split the water in half, mixing the yeast in one cup and the salt in another. Stand for about 10 minutes before mixing with the flour/sugar. Mixed/kneaded with a Kitchenaid stand mixer on the slowest setting for about 8 minutes. The dough is then divided into fourths and gently balled.

50 hour cold ferment, brought to room temperature two hours prior to baking.

 

[ChefRex]

Made a pie yesterday on the grill,needed to finish under the broiler, my technique needs work.
Another one today in the oven, much cooler today, came out much better.
Portobello mushrooms, sweet onion and fresh mozz.
View attachment ImageUploadedByHome Brew1434307339.441340.jpg

 

[Antitoxidote]

Just made a white pizza with serrano ham, sun-dried tomatoes, mushroom, blue cheese, pepper and garlic. Tasty.

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[Mustard]

Just made some last week. I sub out the water in the recipe for beer (room temp) makes the crust so much better. Rub the outer crust with some olive oil and sprinkle on sea salt. Cooked on a pizza stone (oven or BBQ) better then any pizza joints around me

 

[hotwatermusic]

A veggie, basically dusted, and a pie made with my wife's leftover spaghetti sauce (hamburger, mushroom,and bell pepper)... For those using wort, this was from an IPA with a simple grain bill, 2 row, victory, and a bit of carapils. Thought it expressed itself well. Just saying.

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[D-Train]

Sausage and mushroom from this weekend, on the Big Green Egg. Five and a half minutes @600F and done.

 

[ChefRex]

That looks like a well used stone, a kamado cooker is in my future

 

[HoppyDaze]

Does anyone care to share their sauce recipe? I have a ton of canned tomatoes from my garden last year and would like to use them to make a big batch of sauce. I think having that on standby will motivate me to make more pie. Thanks!

 

[ChefRex]

Does anyone care to share their sauce recipe? I have a ton of canned tomatoes from my garden last year and would like to use them to make a big batch of sauce. I think having that on standby will motivate me to make more pie. Thanks!

I have no set recipe, it like every thing i cook and brew I go with what I feel is right at the moment, the large majority of the time I'm more than happy with the results, I could throw some gibberish at you but you probable wouldn't understand

 

[slym2none]

Does anyone care to share their sauce recipe? I have a ton of canned tomatoes from my garden last year and would like to use them to make a big batch of sauce. I think having that on standby will motivate me to make more pie. Thanks!

Take your tomatoes and strain them, maybe with a little salt sprinkled on them to help get the water out. DO NOT THROW TOMATO-STRAINING LIQUID OUT. In two separate saucepans, slowly heat your salted tomatoes with a few oregano leaves, and a basil leaf if you have it, while bringing the tomato-liquid to a low boil & reducing it. When you liquid is more like a glaze, add it to the slowly heating tomatoes, then stir to mash it all together. You are looking for mostly sauce but with a few chunks - however chunky you like it.

That's it for fresh-tomato pizza sauce. You can add more salt if it needs it, some olive oil if you like, and/or a little grated Parm, but that's as far as I'd go.

Or, you can make a simple marinara, which is never bad on pizzas, just not what I personally consider "pizza sauce".

 

[D-Train]

I like to start with whole canned San Marzanos which I crush or dice. I don't discard any of the liquid from the can. I add a little bit of red wine vinegar (1/4 cup?) to brighten the acidity, some dried oregano and basil (1/2 tbsp each?), 1-2 minced garlic cloves, and salt and pepper to taste. I don't cook the sauce because it cooks while on the pizza.

 

[cannman]

I love to chunk the tomatoes and stew them with garlic, onion, salt, vinegar, crushed red pepper flakes, and meat and/or bones in a slow cooker. I like using beer or old wine to hydrate as the sauce reduces. If you have it, try some dry mustard powder. Start it early, let it go until you're ready. Take an immersion blender or a regular blender/magic bullet type device, and puree the sauce (err minus the bones). Spread thin for flat bread and thick for pan/hand toss.

If you find the sauce too savory, hit it with sugar or ketchup.

 

[Chrisl77]

Just got done eating it.

 

[hotwatermusic]

I made a pie with prosciutto for the first time. The meat seemed to dry out and get crispy. I made it for my family and didn't try it myself. Is that what I can expect or does anyone know of any tricks to retain some moisture. I may try layering it on tomato slices and sprinkling some fresh mozz on top. Other ideas?

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[slym2none]

Crispy prosciutto sounds awesome!

 

[schematix]

I always add the prosciutto when it comes out of the oven. I find that cooking it ruins the texture.

 

[nutty_gnome]

I always add the prosciutto when it comes out of the oven. I find that cooking it ruins the texture.

When I've had it in nice restaurants they add it as it comes out of the oven as noted by schematix. Don't overdo it, that ham is powerful!

 

[hotwatermusic]

Ooooooooh (smacking forehead) of course. Thanks. Gonna have to try one of them nice restaurants some time. Metal forks and what not I'd imagine... They say there's no such thing as a stupid question. I'll show them!

 

[HoppyDaze]

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[HoppyDaze]

More: homemade sauce from homegrown veggies, shiitake, garden tomatoes and peppers, pepperoni.
View attachment ImageUploadedByHome Brew1438238520.490397.jpgView attachment ImageUploadedByHome Brew1438238539.141713.jpg