The Home Made Pizza Thread

[chisena]

Lower protein means less chewy, right? So you want protein to keep it together.

So why go to the trouble of using expensive flour that you modify? Why would it be better than bread flour?

I prefer the finer texture of the 00 flour and the resulting texture of the crust.

 

[hotwatermusic]

Made two pies, the first is a riff off my maws' cauliflower casserole, the second is Canadian bacon and poached egg -a riff on ham and eggs... Only half had eggs cause my wife is solo and I don't know how the eggs will keep till tomorrow for the boy... The first was good, so was the second (allegedly)

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[zippybasher]

Anyone in here have a good sourdough culture you are willing to share? I would like to try a sourdough next time. Willing to send a few bucks or something...
Thanks!

 

[ericbw]

Anyone in here have a good sourdough culture you are willing to share? I would like to try a sourdough next time. Willing to send a few bucks or something...
Thanks!

I remember seeing some talk of that in the Homemade Bread thread. Someone was drying their culture, I think. I don't know how that works (growing it back up in a flour slurry?), but I think you'll find people willing to share.

You can also buy it from King Arthur on their website for $8.95, if you can't get any love over there.

 

[Temptd2]

Go to the homemade bread thread and ask - I had two different nice folks send me some and wouldn't accept any kind of payment or reimbursement for postage!

 

[Cheesy_Goodness]

I wonder if there'd be any interest in putting together an HBT culture...people sign up, send their dried culture to one person who cares for it, then sends it back out to people who request it.

 

[ericbw]

I wonder if there'd be any interest in putting together an HBT culture...people sign up, send their dried culture to one person who cares for it, then sends it back out to people who request it.

I gave heard of "sourdough hotels" for when you go on vacation.

 

[ChefRex]

I gave heard of "sourdough hotels" for when you go on vacation.

Mine has sat unloved for months here and there and is fine, it should be able to legally share a homebrew with me soon
Zippy contacted me and if he wants it I'll get it out to him.

 

[Ozarks Mountain Brewery]

my pizza dough always ends up too crispy, I use 50/50 bread dough/normal flour, it is very good and bread like just a bit stiff, Id like to make it more flexible, maybe the normal flour has baking powder in it?

 

[BGBC]

Mine has sat unloved for months here and there and is fine, it should be able to legally share a homebrew with me soon
Zippy contacted me and if he wants it I'll get it out to him.

Agreed, I keep mine in the fridge between feedings. I'll try to pull it out a few days ahead to get a few feedings in before using it, but sometimes that doesn't happen.

Just made a loaf this weekend - pulled the starter out of the fridge, fed it, and used it 24 hours later. Loaf was good to go.

 

[hotwatermusic]

You may not have noticed but there is a pizza there as well.

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[brewbama]

My grand children stayed over last night and today was pizza for lunch. I used the Breadtopia recipe with about a 15 hr ferment. Cheers!

 

[Dolomieu]

This thread is inspiring. My wife got me a kettle pizza set up as she wasn't stoked on the idea of me building a pizza oven. It's been a lot of fun. I don't take many food pics but here are a few from the first run.

 

[unionrdr]

Got voted down for making the Knopthela hotdish, made pizza instead. Mild shredded cheddar in the crust, with halved jalapeno motz sticks in the edge crust. Pizza sauce, turkey chunks, red & green sweet peppers & mushrooms, topped with remaining cheddar. Didn't get finished shot, we ate it so fast...

Baked @ 450F for about 17 minutes.

 

[paulthenurse]

This thread is inspiring. My wife got me a kettle pizza set up as she wasn't stoked on the idea of me building a pizza oven. It's been a lot of fun. I don't take many food pics but here are a few from the first run.

Wait..... What???????????? You mean??????? I could have?????????????


DAMMMIT!

 

[WSB-MBC]

Chicago-style

East-coast style

Everything homemade except the cheese

 

[anas94]

and finally some one like me love the large pizza

it's amazing i like it

 

[arnobg]

My first Gluten Free from scratch.

 

[hotwatermusic]

Nice job. I've been scared to try GF. Need to give it a shot.

 

[bob1852]

Wait..... What???????????? You mean??????? I could have?????????????


DAMMMIT!

After your build thread, I'm definitely inspired.........





















........to get a KettlePizza.

 

[paulthenurse]

You funny.

 

[chisena]

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Plain Mozzarella and one w/ Mozzarella, Gorgonzola. Asiago, Fig Jam, Prosciutto, Greens, and Balsamic Reduction...

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...and homebrew Vanilla Porter.

 

[ChefRex]

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Plain Mozzarella and one w/ Mozzarella, Gorgonzola. Asiago, Fig Jam, Prosciutto, Greens, and Balsamic Reduction...

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...and homebrew Vanilla Porter.

Nice lookin' pie Hippy

 

[chisena]

Nice lookin' pie Hippy

Thanks.

 

[hotwatermusic]

I am working on my first sourdough starter and have no growth as of day 3. I am following Reinhardts' recipe from American Pie. I'm wondering what are typical results. I'm paying about $3 a pound for high gluten flour from the local froo froo chef spot and I can't keep this up forever.
When do I cut my loses?
...or should I just shake the dog above the mixing bowl and get some real house strain in that sucker?

 

[Cheesy_Goodness]

Just to be clear, you're keeping the starter uncovered?

If you want to go purist, you could keep on keeping on. Eventually you'll have some activity.

...or if you want to cheat (just a bit) you could throw a pinch or two of bread yeast in your starter to get things going. It's not authentic but I'm not ashamed to say I've done it a time or two with pretty good results. I won't tell

 

[ChefRex]

No reason to use fancy flour to make the starter ether

 

[paulthenurse]

The dog idea works for me. Or you could throw on a few crushed kernels of malt for their lactobacillus goodness and some bread yeast just to read the starter it's Miranda Rights.

Not that I've been read my Miranda rights in the last 34 years or so.

 

[ericbw]

I already posted this in the "what did I cook" thread, but it's pizza related, too. The dough was bread flour and a 3 day rise in the fridge, which has really been working out well for fluffy but sturdy pizza crust.

This is bbq pulled pork, onions, peppers, and cheese in a stromboli.

 

[Jwin]

Used Publix dough, as I didn't plan ahead. Plain Jane moz and moz and boars head turkey pep.

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