The Home Made Pizza Thread

[SupervisingChildren]

One of my favorite combos, meatball and jalapeño. View attachment 304450View attachment 304451

Damn. Real hungry now! Looks and sounds delicioud!

 

[Resonator]

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Pizza-naan

 

[bob1852]

Made a dough with no added sugar for the first time. Turned out nice.

Pepperoni, olives, Roma tomatoes, and basil from the garden.
White pizza with roasted garlic, homemade Canadian bacon, Roma tomatoes, red onion, and habanero infused honey.

 

[hotwatermusic]

Made some pies too. Split the dough, half I proofed, half went straight to cold ferment. Three days in the fridge and I thought the results were definitely comparable if not identical. Thanks to Evets, I will probably forsake the added time of proofing at room temps from now on. Simplifies the process a bit, and saves some time.

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[Gibberoni]

@hotwatermusic, I am loving that crust. What is the hydration you are using?? Sugar/salt/yeast %? Thats the kind of crust I am shooting for! You bake on steel or stone?

 

[hotwatermusic]

Thanks a lot. I cook on parchment paper. Hydration %, what's that? Ha, actually I tend to ball park everything and keep a bunch of flour on hand while kneading, don't really know. I can give you a pretty good approximation.
5c. high gluten bread flour
2c. wort (from an APA in this case, about 7 srm)
2 tsp sea salt (bit less actually)
rounded tsp yeast
2 tbs olive oil (after a 20 minute rest and just before kneading)

 

[slym2none]

I think I will use a bottle of my too-sweet Oktoberbeast to make some dough!

 

[Gibberoni]

Pizza I made last night. Dough was made on Monday. Chorizo and fresh sliced tomatoes for toppings.

Mostly fresh mozzarella, but i had to use some prepacked (to use it up... fiance bought it). You can really tell a difference when you got a bite of the prepacked!

 

[brewbama]

Brewed a Hobgoblin clone this AM, played with the Pizza Oven this afternoon while watchin some good football on the **** tube and drinkin Regal Pale Ale. Used Jim Lahey's no kneed 18 hr dough recipe.

 

[Cathedral]

Any vegan pizza eaters here? I've got a damn good recipe but I'm not going to share it if all I'm going to get is crap...

 

[slym2none]

*lol* &

 

[Cathedral]

*lol* &

To be fair, I'm not vegan all the time. There is nothing better on Gods Green Earth than beer, cheese and a perfect steak. I'm just saying, I have a good recipe. And honestly, I think anyone who likes a "white" pizza would like it.

 

[slym2none]

Heh, I was just joking. If you think it's worthy, post it up!

 

[ChefRex]

Any vegan pizza eaters here? I've got a damn good recipe but I'm not going to share it if all I'm going to get is crap...

What? Like no CHEESE! Sacrilege!

Not that you need to listen to me

 

[banesong]

Any vegan pizza eaters here? I've got a damn good recipe but I'm not going to share it if all I'm going to get is crap...

I am not, but my youngest is sort of, due to a dairy allergy. Always interested in alternatives. Can also pig or cow it up later.

 

[unionrdr]

I was just thinking some of that fresh Hungarian sausage would be great bbq'd, sliced & added to a pizza with smoked provolone & gouda.

 

[ChefRex]

Went thicker crust this time, meatball, habanero, onion and three cheese,View attachment ImageUploadedByHome Brew1443373944.474820.jpgView attachment ImageUploadedByHome Brew1443373956.870614.jpg

 

[Resonator]

Went thicker crust this time, meatball, habanero, onion and three cheese,View attachment 305947View attachment 305948

That looks amazing

 

[ChefRex]

That looks amazing

Twas none too shabby

 

[Resonator]

Twas none too shabby

Is your dough recipe buried in here somewhere?

 

[ChefRex]

Is your dough recipe buried in here somewhere?

My standard 1,2,3 sourdough with a glug of EVOO, fermenteted three days,never fails to impress.

 

[Blue-Frog]

Hi Everyone.

I've got some question for you about pizza crusts.

Fridgerated Doughs...
1. Anyone know anything about the history of this method?
2. I used to freeze my dough for later use, but due to the long thaw times I have started using the fridge as a storage method... however, the pies comming out the next day are never as good as those I cook fresh; the dough doesn't rise as well, and, while its iffy to describe by memory, the crust just looks different, perhaps like what you get when you spill oil on papper and the paper dries, but it is never the same again. And the crust is harder, as if the dough were related to concrete and was trying to set.

What is it that we are doing differently that allows some of you to keep your dough in the fridge for days and still like the results?

What sort of packaging do you use and what are your temps and time windows for good flavor?

 

[ChefRex]

Hi Everyone.

I've got some question for you about pizza crusts.

Fridgerated Doughs...
1. Anyone know anything about the history of this method?
2. I used to freeze my dough for later use but dueto the long thaw times I have started using the fridge as a storage method... however, the pies comming out the next day are never as good as those I cook fresh; the dough doesn't rise as well, and while its iffy to describe by memory, the crust looks different, perhaps like what you get when you dry paper that has oil spilled on it... you know, different. And the crust is harder, as if the dough were related to concrete and was trying to set.

What is it that we are doing differently that allows some of you to keep your dough in the fridge for days and still like the results?

What sort of packaging do you use and what are your temps/time windows for good flavor?

First of all 99.9% of my doughs are sourdough, the last pie shown had a 3 day ferment in the fridge, in a bowl, plastic wrap covering it.
Are you letting the dough rise before putting it in the fridge? If so try making your dough and immediately put it in the fridge effectively slowing the rise and it will have plenty of sugars left in it to rise when you take it out and let it warm.
Flavors always develop more with this method for me

 

[Resonator]

My standard 1,2,3 sourdough with a glug of EVOO, fermenteted three days,never fails to impress.

Mind posting the recipe and type of flour you use?

 

[bob1852]

Forgive me Rex, for I have sinned.

Just mixed up some dough..........for tonight.

 

[Blue-Frog]

...Are you letting the dough rise before putting it in the fridge?:

Sometimes. And when I have done that, the pies were pretty good, better than I woud have expected were they risen prior to cold temping.

Anyone here know what a typical pro fermentation schedule looks like?

 

[IslandLizard]

To be fair, I'm not vegan all the time. There is nothing better on Gods Green Earth than beer, cheese and a perfect steak. I'm just saying, I have a good recipe. And honestly, I think anyone who likes a "white" pizza would like it.

I love white pizza (ricotta & garlic) and am now curious how you would make yours without cheese, and always on the lookout for a different take. Besides we have close friends who are vegans (we're not), so yes, please post, so I can surprise them.

 

[hotwatermusic]

Nice work ChefRex, I agree that does look Damn good!

 

[hotwatermusic]

aaaand... I haven't tried sourdough because I'm scared of encouraging wild yeast, we already have a dog and plenty of fresh fruits and vegetables sitting out on the kitchen counter (kitchen- read brewhouse), have you noticed any increased risk? Funny when I saw your pie I immediately thought sourdough... probably dumb luck. My luck of choice.

 

[ChefRex]

Mind posting the recipe and type of flour you use?

Simple, By weight One part sourdough starter( I keep it at 100% hydration, fed one part flour/one part water overnight) Two parts Liquid ( water, wort, beer, what ya got?) three parts flour, mix till wet, let rest 20-30 min then add 1.5 to 2% of flours weight, salt. Nead, I use a KitchenAid and I work it hard, add flour of liquid as needed, I like a wet dough.
Flour, usually 50% KA bread flour, then a mix white whole wheat, whole wheat, rye, I'm not particular.
Hope that makes sense

Forgive me Rex, for I have sinned.

Just mixed up some dough..........for tonight.

We're good, it's all good