The Home Made Pizza Thread

[flars]

I use the metal blade for any recipe under about 4 cups of flour.

What was wrong with the batch you made?

My dough either comes out to stiff to work with or to sticky. Adding water when it is to stiff is a disaster. Sticky and adding more flour has potential, but still can't get a crisp crust. Usually to dense and tough.

Maybe just more rest periods for the dough?

edit: Going to move to instant yeast, as I have for bread, and work with the dough at room temperature, same as with my bread.

 

[HoppyDaze]

My dough either comes out to stiff to work with or to sticky. Adding water when it is to stiff is a disaster. Sticky and adding more flour has potential, but still can't get a crisp crust. Usually to dense and tough.

Maybe just more rest periods for the dough?

edit: Going to move to instant yeast, as I have for bread, and work with the dough at room temperature, same as with my bread.

Sounds like your messing with it too much. Once you have the right hydration % you shouldn't have any issues. Let the yeast do the work overnight in the fridge. Shape into ball or disk and proof for a half hour, stretch and cook.

 

[Jwin]

If your dough is dense, it isn't proofed fully. You want some spri gvack on it, where if you push on the dough some, it returns back to its previous shape. The co2 offput from the yeast develops the cell structure of the dough that makes tlit fluffy, same as the little bubbles in sliced bread

 

[brettwasbtd]

Sounds like your messing with it too much. Once you have the right hydration % you shouldn't have any issues. Let the yeast do the work overnight in the fridge. Shape into ball or disk and proof for a half hour, stretch and cook.

Are you using oil? I use it but wait til I have everything mixed and add it then, helps with he stickiness

 

[HoppyDaze]

I've never used oil but I could see how it would add flavor

 

[flars]

I'll give it another try. I have some home made salsa left over from making a meat loaf. Thought I would use it on a pizza. Thanks for the tips.

 

[DisturbdChemist]

Made some dough for tonight. Going to make some pizza and calzones tonight. Pictures will follow.

 

[schematix]

My dough either comes out to stiff to work with or to sticky.

Are you measuring your ingredients by weight? The difference between a sticky dough and a perfect dough is only a few teaspoons of flour for an average dough. High gluten or bread flour with ~62-64% hydration (bakers percent) should be right on the money.

Solid simple recipe:

100% flour
64% water
2% salt
1% sugar
5% oil
0.33% instant yeast.

Put everything in a bowl and mix until combined (1 min). Let stand for 20 minutes. Knead for 3-4 minutes. Divide and place in fridge for 1-2 days. Remove an hour before you need it (when you turn your oven on).

 

[flars]

Are you measuring your ingredients by weight? The difference between a sticky dough and a perfect dough is only a few teaspoons of flour for an average dough. High gluten or bread flour with ~62-64% hydration (bakers percent) should be right on the money.

Solid simple recipe:

100% flour
64% water
2% salt
1% sugar
5% oil
0.33% instant yeast.

Put everything in a bowl and mix until combined (1 min). Let stand for 20 minutes. Knead for 3-4 minutes. Divide and place in fridge for 1-2 days. Remove an hour before you need it (when you turn your oven on).

I measure flour and water by weight. The flours I have in the house average 4.25 ounces per cup.

 

[MikeInMKE]

The crust is 2 1/2 cups of bread flour, 0.5 cups of rye flour, a tablespoon and a half of salt, a quarter tablespoon of bread yeast, and just shy of 1.5 cups of water, with minimal kneading.

The crusts were hand-formed and baked on a stone at 450 for 8 minutes.

Toppings are: tomato sauce, fresh pressed garlic, garden grown oregano, sliced tomatoes, caramelized onions, garden grown green peppers, mushrooms, black olives, sliced mozzarella, garden grown basil, and on the left the addition of turkey pepperoni and lean Canadian bacon.

In the oven, on a stone, for another 10 minutes at 550 degrees. Served with home brewed doppelbock.

 

[Kent88]

I've just found this thread and I'm sure it will come in handy for my quest to reach 400lb.

 

[mb82]

The crust is 2 1/2 cups of bread flour, 0.5 cups of rye flour, a tablespoon and a half of salt, a quarter tablespoon of bread yeast, and just shy of 1.5 cups of water, with minimal kneading.

The crusts were hand-formed and baked on a stone at 450 for 8 minutes.

Toppings are: tomato sauce, fresh pressed garlic, garden grown oregano, sliced tomatoes, caramelized onions, garden grown green peppers, mushrooms, black olives, sliced mozzarella, garden grown basil, and on the left the addition of turkey pepperoni and lean Canadian bacon.

In the oven, on a stone, for another 10 minutes at 550 degrees. Served with home brewed doppelbock.

Sounds really good.

 

[ericbw]

I've just found this thread and I'm sure it will come in handy for my quest to reach 400lb.

No kidding. All the stuff I like to make has that potential. There's no salad thread here.

 

[DisturbdChemist]

Made a margarita pizza. Cheese stuff crust pep and a pulled pork calzone. Delish

View attachment 1440287390318.jpg

View attachment 1440287396724.jpg

 

[Evets]

Made a few pies this evening.

 

[ChefRex]

Made a margarita pizza. Cheese stuff rust pep and a pulled pork calzone. Delish

You did it again!Why?

 

[DisturbdChemist]

You did it again!Why?

Do what again?

 

[ChefRex]

Delish

 

[DisturbdChemist]

Delish

Yea so. I was too lazy to type out delicious

 

[ChefRex]

Jk

 

[DisturbdChemist]

Jk

I know. It was delish though

 

[bob1852]

Made a couple pizzas tonight. Used whey (from Greek yogurt I made this weekend) for the liquid, with lots of basil from the garden as part of the toppings. Still need to figure out a better way to get some liquid out of the fresh mozz before cooking. Some parts got a bit soggy.

 

[popgunandy]

Still need to figure out a better way to get some liquid out of the fresh mozz before cooking. Some parts got a bit soggy.

Slice it thin and lay on paper towels for a couple minutes before making the pizzas...same with the tomato

 

[bob1852]

Slice it thin and lay on paper towels for a couple minutes before making the pizzas...same with the tomato

I'm using the stuff from Costco and it's presliced into pretty thick slices. Even pressing out with paper towels doesn't seem to work well.

Maybe I'll shred/crumble, salt a tiny bit, and really try to press it out..

 

[Cheesy_Goodness]

Made a couple pizzas tonight. Used whey (from Greek yogurt I made this weekend) for the liquid, with lots of basil from the garden as part of the toppings. Still need to figure out a better way to get some liquid out of the fresh mozz before cooking. Some parts got a bit soggy.

That's a great idea. Was there much of a difference? My whey usually makes it (diluted) into potted plants but I feel sure there's a better use for it.

 

[bob1852]

That's a great idea. Was there much of a difference? My whey usually makes it (diluted) into potted plants but I feel sure there's a better use for it.

Definitely a difference. Slightly sour, a bit crunchier. I liked it and will continue to use it when I have it on hand.

 

[Temptd2]

Well, you homemade crust aficionados will sneer at this one, but since I'm doing low carb at the moment, and was hungry for pizza - this one is made with a cheese crust. On top, pesto, homemade pizza sauce, salami, pepperoni, sausage, cheese, then halved black olives, marinated artichoke hearts, grilled Portabello mushroom dices, grilled poblano pepper dices, onion, halved fresh-picked cherry tomatoes, sliced Serrano peppers, the kitchen sink.... LOL!

This is the half that was left after KOTC and I ate lunch. That's a 16" pizza pan.

 

[VApatriot]

We make one of these every Friday. Absolutely Delicious!

 

[Natdavis777]

Got some dough in the fridge proofing. Going to start a pork shoulder tomorrow night, shred it Sat, and make a Za with my ghost chilie bbq sauce, shredded pork, carmelized onions, diced jalapenos, and pineapple. May substitute the pineapple on the second pie and add creamy slaw after it comes out of the oven... Either way, Im stoked.

 

[Natdavis777]

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