The Home Made Pizza Thread

[hotwatermusic]

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?

I think a lot of pro stuff as far as pizza goes is less than ideal. They make a lot of compromises for the sake of profitability. They can also get a way with more because they have great ovens and expensive mixers. Can't give you a solid answer, but I vehemently indorse lots of trial and error. Everyone works under different conditions and patience is the great equalizer. Been making pizza a while and i'm still getting better, and that is why I'm still doing it.

 

[Resonator]

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.

Hope that makes sense





We're good, it's all good

Thanks. Yea, that makes sense.

 

[ChefRex]

I think a lot of pro stuff as far as pizza goes is less than ideal. They make a lot of compromises for the sake of profitability. They can also get a way with more because they have great ovens and expensive mixers. Can't give you a solid answer, but I vehemently indorse lots of trial and error. Everyone works under different conditions and patience is the great equalizer. Been making pizza a while and i'm still getting better, and that is why I'm still doing it.

i agree, I've been doing breads for longer than I like to admit, I know how I want the dough to feel, it works for me

 

[Peruvian802]

Barbecue chicken, bacon, and red pepper off the grill.

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White pie out of the oven.

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[actionjackson905]

Dough testing today.

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[italarican]

I moved one month ago and made my first batch of pizzas in the new oven today. This one traps more heat than my old oven. After pre-heating the oven to 550F, my steel read at 645F!

First set is margherita. Second is buffalo chorizo. The third is prosciutto, roasted garlic, and basil.

 

[slym2none]

I moved one month ago and made my first batch of pizzas in the new oven today. This one traps more heat than my old oven. After pre-heating the oven to 550F, my steel read at 645F!

First set is margherita. Second is buffalo chorizo. The third is prosciutto, roasted garlic, and basil.

Those are freakin' BEAUTIFUL!

 

[Melana]

I moved one month ago and made my first batch of pizzas in the new oven today. This one traps more heat than my old oven. After pre-heating the oven to 550F, my steel read at 645F!

First set is margherita. Second is buffalo chorizo. The third is prosciutto, roasted garlic, and basil.

OH MY Fargin Dog those pizza's look SO tasty.

 

[italarican]

Thanks guys! There can be a lot of similarities in the extensive notes and tweaking of process between pizza making and homebrewing (sanitation being more crucial to beer, of course). I think my pizza tastes better than my beer at the moment, but I'm hoping the brewing skills catch up.

 

[NinjaMig21]

Baked without an oven

 

[HoppyDaze]

Baked without an oven

did you use The Force?

 

[gromitdj]

did you use The Force?

My guess is Heat Vision (a la Superman), but would love an explanation as well!

 

[bob1852]

Made pizza with a 48-hr cold rise. Haven't done that before. It was far superior. Probably won't be able to go back to a 24 hour rise, or quick rise dough.

 

[Peruvian802]

Mrs Peruvian cooked tonight.

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[slym2none]

Baked without an oven

Curious - what kind of cheese & cured meat product is that? The cheese... does not look appetizing in that pic. The meat looks to be heated up due to the curling, but it didn't crisp on the edges.

Also... no colour on the crust except where it burnt.

How did you cook this???

 

[steelerguy]

Didn't know this thread existed, should log in more often.

So my new favorite home made pizza...a pulled pork pizza with chimichurri sauce.

Pork shoulder ready to go on:

Add some smoke:

Ready to pull:

Next day you make pizza:

Homemade dough (let the bread machine mix it), try to ferment in fridge for at least a day, but I think a few is better. Home grown "Campari" tomatoes, onion slices, homemade cilantro chimichurri, cheese of choice (usually some pepper jack and fontina but I change it up...some parmagiano reggiano on top and crust is fantastic).

I love this crust, thin and crispy with a nice chew, made with a mixture of 00 pizza and bread flour.

 

[ChefRex]

Didn't know this thread existed, should log in more often.

So my new favorite home made pizza...

Next day you make pizza:

Homemade dough (let the bread machine mix it), try to ferment in fridge for at least a day, but I think a few is better. Home grown "Campari" tomatoes, onion slices, homemade cilantro chimichurri, cheese of choice (usually some pepper jack and fontina but I change it up...some parmagiano reggiano on top and crust is fantastic).

I love this crust, thin and crispy with a nice chew, made with a mixture of 00 pizza and bread flour.

There's a pizza, a what did you smoke and a what did you cook thread here.
Please look around!
Did I mention I hate you and your smoker
I need!:rockin:

 

[lazarwolf]

Made some more pie, used spent grains this time... meh.... better in the bread than in the pie.

 

[Peruvian802]

Add some smoke:

This pic makes it look like Studio 54 is on fire!

Gonna dance the night away.

 

[steelerguy]

There's a pizza, a what did you smoke and a what did you cook thread here.
Please look around!
Did I mention I hate you and your smoker
I need!:rockin:

Oh damn...a what did you smoke thread!!! I do need to check that out also. My brewing has dropped off (like none the last 2 years, but soon to change) but I have been smokin, grillin, and cookin!

 

[steelerguy]

This pic makes it look like Studio 54 is on fire!

Gonna dance the night away.

Just do it with some apple and cherry wood.

 

[chisena]

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[ericbw]

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Have you already shared details on your crust and technique?

 

[NinjaMig21]

Curious - what kind of cheese & cured meat product is that? The cheese... does not look appetizing in that pic. The meat looks to be heated up due to the curling, but it didn't crisp on the edges.

Also... no colour on the crust except where it burnt.

How did you cook this???

Cheese is italian buffalo mozzarela. Meat is some kind of salami made by a local farmer, not really sure what it is, but it is good It was cooked on my glass cooktop, in a special pan im developing. Cook time 4 minutes.

What about this one? Made in the same way, without an oven, cook time 4 minutes. With local sausage and mozzarela / gauda mix.

 

[unionrdr]

Looks good so far...

 

[AimeeMarie]

It was cooked on my glass cooktop, in a special pan im developing. Cook time 4 minutes.

This is really interesting. In the summer, and some fall and spring as well, it is way too hot for the oven to be on. I grill our pizza, but sometimes it seems silly to take 30 minutes to get the charcoal ready for <10 minutes of use.

 

[unionrdr]

I've got a 12" cast iron skillet & a CI dutch oven with lid that should be good for this...& a 3,600W induction stove/ convection oven.

 

[Chrisl77]

Have you already shared details on your crust and technique?

Not sure what recipe they uses but I get good results like that with a recipe I found that is all by weight.

500G bread or pizza flour
325G water
3G yeast
10G salt

I mix the flour and water in my kitchen aid until combined and let it rest for 10 to 20 minutes. Then add the yeast and knead with a dough hook for a couple minutes. Last I add the salt and let the kitchen aid run for 5 to 10 minutes until the dough gets a good stretch. I put it in a big bowl with some cooking spray, cover it with plastic wrap and put it in the fridge for a couple days.

 

[hotwatermusic]

Made a veggie. Half high gluten, half regular bread flour... And don't ask why the IPA looks like a hef. Ha. Beer from the same wort as the dough, couldn't wait for it to clear.

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[hotwatermusic]

Maybe now?

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