The Home Made Pizza Thread

[hotwatermusic]

Prosciutto and sopressata, and a veggie with a pesto sauce.
On a side note, my sourdough starter took off and the dog was unharmed, thanks all.

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[BGBC]

Prosciutto and sopressata, and a veggie with a pesto sauce.
On a side note, my sourdough starter took off and the dog was unharmed, thanks all.

So that's his happy face?

 

[hotwatermusic]

So that's his happy face?

Sleepy face. Happy face is only when he's crotch stabbing some unsuspecting strangers calf muscle.

 

[unionrdr]

We had pizza Friday again yesterday. Made 3 12" pizza's this time. I'll post some pics after I get painting done & put the man cave back together in it's altered form...

 

[Evets]

I'll be baking a couple few later this evening.

 

[unionrdr]

OK, finally got the room rearranged enough to work my way back to the wire shelf where my camera bag was. So here are the pics of last Fridays further experiments with my biscuit crust country-style pizzas. I upped the EVOOL from 1/4C to about 1/3C. Crust was a bit too firm, so I'll cut back to 1/4C. The crust was better that time. Golden & a bit crunchy/crusty on the outside, tender & pastry-like on the inside. Browned real nice on the bottom. I also use tub margarine rather than other fats in the crust recipe.
All three with mix of 1 can pizza sauce, 1 can tomato sauce, a lil EVOOL, & a rounded TBSP of Organic herbs de provence. Nice tall, square glass bottle I'm gonna save! Topped with pepperoni, Morell skinless hot smoked sausage from Dollar Tree, & their shredded cheese. I found out all to late, after I finally read the back of the bags, that it isn't made for melting. Won't be using that again.



So with less EVOOL & some good cheese, I think the 12" rounds are easier to form & actually turn out better over-all. Just gotta use less EVOOL from now on to get that pastry-like crust.

 

[Evets]

I made three on Saturday but didn't take any pics. I used a leftover dough to make this one for lunch yesterday. Doughball originally made for a 15 inch pie, instead used in a 12 inch pan for a thicker pizza. Mozz, pep and sausage.

 

[ericbw]

I made three on Saturday but didn't take any pics. I used a leftover dough to make this one for lunch yesterday. Doughball originally made for a 15 inch pie, instead used in a 12 inch pan for a thicker pizza. Mozz, pep and sausage.

What's your recipe for that size pie I'm curious because I am trying to figure out how much flour I need to make a bigger pie

 

[krackin]

Prosciutto and sopressata, and a veggie with a pesto sauce.
On a side note, my sourdough starter took off and the dog was unharmed, thanks all.

Glad your dog wasn't 'harmed'. Starvin' to death by the looks, poor guy. At least you use proper pizza trays. Love it.

I use about 3/4 cup starter and a tsp. yeast to my 2 C total flour crust. I get a 11" crust or so. My starter is 2 parts flour to 1 part water feeder. I found that using lard and corn meal on my pans at 450* works very well.

 

[Evets]

What's your recipe for that size pie I'm curious because I am trying to figure out how much flour I need to make a bigger pie

That particular batch was for 5 balls @ 400g each.
Hi gluten flour 1221g
H2o 733g
Kosher salt 21g
olive oil 2 tablespoons
1 teaspoon instant yeast
2 day cold ferment balled

 

[hotwatermusic]

Made bread sticks with the sourdough starter for the first time. I liked them, however I'm wondering if the sourdough character will improve over time...
First pizza with it today. I was surprised how nicely it handles. I used a recipe, so that will change (!) But I like the possibilities.

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[hotwatermusic]

Glad your dog wasn't 'harmed'. Starvin' to death by the looks, poor guy. At least you use proper pizza trays. Love it.

I use about 3/4 cup starter and a tsp. yeast to my 2 C total flour crust. I get a 11" crust or so. My starter is 2 parts flour to 1 part water feeder. I found that using lard and corn meal on my pans at 450* works very well.

Thanks. I will definitely be doing some experimenting to find my way. I love the smell and I was pleasantly surprised how well it made a thin crust. It's always fun to find a new challenge.

 

[krackin]

Made bread sticks with the sourdough starter for the first time. I liked them, however I'm wondering if the sourdough character will improve over time...
First pizza with it today. I was surprised how nicely it handles. I used a recipe, so that will change (!) But I like the possibilities.

I have found that any particular sourdough will pretty much improve itself in time. Keep feeding it and using it. It likes to work so don't be shy.

 

[hotwatermusic]

Excellent! I like to eat, we should be happy together, thanks again.

 

[hotwatermusic]

Another sourdough, white sauce, tomato and garlic. Plus, the man,the myth, the microbial maestro...
He may be dead I haven't seen that dude move in 4 days.
...come to think of it, where did all my weed go?

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[hotwatermusic]

Last pie before vacation ends. Back to reality Monday. A good 5k calories later. 3 brew days and 4 pizza nights, not bad. Baby red potatoes and goat cheese. I steamed the potatoes before hand, as I do with a lot of my veggies. I do not want anyone trying it and thinking that guy is an idiot... Well... Never mind

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[unionrdr]

Hm, maybe add bacon & sweet peppers to that, sorta like southwestern hash brown pizza or something?

 

[hotwatermusic]

Funny. I needed some help with it. I am a vegetarian. I come up with "base pizzas" then have my wife or friends try them to figure out how to make them better. I had my wife try it and she said, "Bacon". I like your idea, thanks a lot. I almost added some fresh rosemary but that is such a commitment, HA... I was thinking something smoky the whole time. I also have a buddy who is a whiz on the grill and another friend who makes a mean Korean bbq and we've been talking about collaborating. Stay tuned...

 

[slym2none]

"Bacon" is always a correct answer. Sorry, vegetarians/vegans.

 

[unionrdr]

I ran out of Italian herbs for the sauce mix in my last post. So I subbed in organic Herbs de Provence. Close, but with a French flair that was different...seemed to lend to the sweetness of the tomatoes a bit?

 

[schematix]

I am at the beginning of a 16 day break from work (6 weekend days, 4 holidays, 6 vacation days) so I figured I'd try making a sourdough culture from scratch. I started with whole whole flour and a touch of german pilsner malt. Currently at just over T: + 2 days and there are signs of life. Hoping within the next few days I can whip up a sourdough pizza.

 

[MikeInMKE]

Homemade sourdough rye crust. Pizza sauce, pressed garlic, sliced Roma tomatoes, peppers, red onions, black olives, fresh homemade mozzarella, basil, and oregano.

 

[schematix]

Homemade sourdough rye crust. Pizza sauce, pressed garlic, sliced Roma tomatoes, peppers, red onions, black olives, fresh homemade mozzarella, basil, and oregano.

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Beautiful pie!

How much rye do you use?

 

[MikeInMKE]

Beautiful pie!

How much rye do you use?

Thank you. It tasted pretty good, too. It's 1/3 rye, 2/3 white bread flour. I pre-baked the crust at 400F before loading it with toppings and putting it back in at 550F.

 

[treacheroustexan]

Homemade sourdough rye crust. Pizza sauce, pressed garlic, sliced Roma tomatoes, peppers, red onions, black olives, fresh homemade mozzarella, basil, and oregano.

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That is beautiful!

 

[hunter_le five]

RIP, pizza stone.

Thanks, SWMBO.

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[Cheesy_Goodness]

Sorry for your loss. How did s/he pass?

 

[ChefRex]

RIP, pizza stone.

Thanks, SWMBO.

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Did she turn the burner on? If you have no children with her throw her out!

 

[schematix]

RIP, pizza stone.

Thanks, SWMBO.

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Perfect excuse for an upgrade. I've had one of these for years: http://bakingstone.com/shop/home_oven/

If you override your oven temp sensor you can get it up to 650F pretty easily, and that makes some killer crust.

 

[hunter_le five]

Sorry for your loss. How did s/he pass?

Did she turn the burner on? If you have no children with her throw her out!

She tried to turn on the burner for the kettle.

Tried.