The Home Made Pizza Thread

[unionrdr]

With the black olives adding to the flavor!...

 

[chisena]

If you like olives. If not, then Yuck City.

Olive are great on pizza.

 

[slym2none]

Olive are great on pizza.

If you like olives, sure. Otherwise, yuck city.

Just my opinion, as always.

 

[Homercidal]

Someone I know invited us to come over this summer and drink beers and eat grilled pizza. I've heard of this Phenom-nom before, but for some reason this really piqued my interest.

So this weekend while the older was up for Easter weekend, I made some dough and we grilled pizza. Terrific!

Garlic alfredo chicken with spinach and bacon. Next time I'll get to try it with all bread flour. I didn't realize I was so low so half the flour was All-Purpose. And I kneaded it too long in the machine. Still turned out really good.

 

[slym2none]

Someone I know invited us to come over this summer and drink beers and eat grilled pizza. I've heard of this Phenom-nom before, but for some reason this really piqued my interest.

So this weekend while the older was up for Easter weekend, I made some dough and we grilled pizza. Terrific!

Garlic alfredo chicken with spinach and bacon. Next time I'll get to try it with all bread flour. I didn't realize I was so low so half the flour was All-Purpose. And I kneaded it too long in the machine. Still turned out really good.

I keep meaning to try this as well. I just always get so fired up (pardon the pun) when I start cleaning my smoker/grill that I end up with a few racks of ribs or a 14-pound Boston butt on it. I guess I should make the dough first, that'll keep me more in-line, hopefully. That, and baking pizzas in a 550° oven inside, during a NC summer, is never fun.

 

[Homercidal]

I was going to turn a smoker box into a drip tray for my kegerator, but that never got finished, so instead I put it on the grill with some smoking chips and added a bit of smoke flavors. It was really noticeable and everyone liked it. I didn't think it was making much smoke, but it did the trick!

 

[icebob]

This is what I use to cook my pie can cook a Neapolitan pie in 60 seconds and a NY style in about 3 minutes. probably the best pizza oven after a WFO....

 

[Staestc]

Lol

 

[Staestc]

Damn, I did it again. Posted a response without quoting and was pages from the most recent post. Disregard! Lol

 

[1977Brewer]

Damn, I did it again. Posted a response without quoting and was pages from the most recent post. Disregard! Lol

Lol

 

[chisena]

I love olives on pizza.

 

[1977Brewer]

I love olives on pizza.

And everywhere else. I like to stick jumbo black olives in my finger tips and eat em.

 

[Natdavis777]

I love olives on pizza.

Green olives > Black Olives... Though I will take either anyday. I just enjoy the brininess from the Green

 

[unionrdr]

Made 3-12" pizzas last night with left over roasted turkey, onions & mushrooms on tomato-roasted garlic sauce with motz & provolone. Not bad...

 

[Peruvian802]

View attachment ImageUploadedByHome Brew1459291259.006558.jpg

View attachment ImageUploadedByHome Brew1459291274.547884.jpg

 

[passedpawn]

Last warning, cut it out. Slym and Chis.

 

[Blue-Frog]

I think I am not using enough dough for my pies!
How much are people using for their thick crust pizzas?

How much do you suggest using for a 23~25 cm (9~9.8 inch) diameter pizza pie?

Thanks!

 

[kev211]

Ok pizza and beer loving friends. Question... I've been making my own dough for about 6 months now and keep having one "problem". My dough keeps coming out more bread like than pizza crust like. It's light and fluffy like bread, but doesn't have that spring and small air bubbles like a good pie. It's still delicious but isn't quite right in the texture Dept.

I think I know my problem but I want to get your opinions. Here's my process.

~1 3/4 cups flour
3 Tbspn veg oil
1.5 Tsp sugar
Pinch salt
2/3 cup warm water.

Knead till it's plyable/stretchy and let it sit covered for 20ish mins. Then form pie crust and bake

I think my issue could be not letting it ferment enough? Usually I make it for my wife and me when I get home from work at night so don't want to wait til 8 or 9 when it's done fermenting but I'm willing to try that if it's the issue. What do you guys think?

Oh and a recent creation. Grilled pesto chicken with fresh mozz, basil, fresh tomatoes and sun-dried tomatoes

View attachment 1459400107482.jpg

 

[slym2none]

First, I don't use any oil in my dough. Second, I use a high-hydration dough, which means there is a lot of water compared to the flour. Your hydration isn't even at 50%, I think my dough is around 70-75%. Third, I trust time to do for me what lots of people use kneading for - I let the dough "ferment" in the refrigerator for 3-4 days after bringing it together. No kneading! It's a little sticky at first, but that is not a bad thing.

#3 probably isn't as important to a less bread-like texture as the other two, but using all three together makes for some pretty dang good pizza dough. I get decent spring just from a 550°F oven, no stone or steel, no converted grill.

It's a little tough to see, the flash washed out the pic some, but I will take that. I do think using a high-hydration dough with no oil helps keep away the focaccia/bread-y texture.

Hope this helps!

 

[kev211]

First, I don't use any oil in my dough. Second, I use a high-hydration dough, which means there is a lot of water compared to the flour. Your hydration isn't even at 50%, I think my dough is around 70-75%. Third, I trust time to do for me what lots of people use kneading for - I let the dough "ferment" in the refrigerator for 3-4 days after bringing it together. No kneading! It's a little sticky at first, but that is not a bad thing.

#3 probably isn't as important to a less bread-like texture as the other two, but using all three together makes for some pretty dang good pizza dough. I get decent spring just from a 550°F oven, no stone or steel, no converted grill.

It's a little tough to see, the flash washed out the pic some, but I will take that. I do think using a high-hydration dough with no oil helps keep away the focaccia/bread-y texture.

Hope this helps!

Do you use regular all purpose flour? I've been using high gluten pizza flour but can't really tell a difference

 

[Michigan_Wolfman]

Burnt-edged grease chalices... that is how pepperoni is supposed to look!

I'm with you on that one!

 

[slym2none]

For pizza dough, I find that high-gluten (i.e., "bread flour") is not needed. You want gluten formation, but not too much - otherwise, you end up with that "bready" texture and/or dough that is more elastic than plastic (i.e., it shrinks back to original form when stretched). A lot of pizza-makers use the '00' flour, which is made from low-protein wheat, forming very little gluten.

To answer your question directly - yes, I use AP flour for my pizza dough. I personally prefer it.

 

[hotwatermusic]

Ok pizza and beer loving friends. Question... I've been making my own dough for about 6 months now and keep having one "problem". My dough keeps coming out more bread like than pizza crust like. It's light and fluffy like bread, but doesn't have that spring and small air bubbles like a good pie. It's still delicious but isn't quite right in the texture Dept.

I think I know my problem but I want to get your opinions. Here's my process.

~1 3/4 cups flour
3 Tbspn veg oil
1.5 Tsp sugar
Pinch salt
2/3 cup warm water.

Knead till it's plyable/stretchy and let it sit covered for 20ish mins. Then form pie crust and bake

I think my issue could be not letting it ferment enough? Usually I make it for my wife and me when I get home from work at night so don't want to wait til 8 or 9 when it's done fermenting but I'm willing to try that if it's the issue. What do you guys think?

Oh and a recent creation. Grilled pesto chicken with fresh mozz, basil, fresh tomatoes and sun-dried tomatoes

I think the biggest change to implement is a longer ferm. Your hydration is definitely over 50% ,think slym miscalced that. Oil is more helpful if you use high gluten. Fat in general, butter whatever, helps to soften the gluten structures a bit and let them relax. You may see more Crum form with more time for the yeast to work and build that texture more. Twenty minutes or so isn't enough and like anything yeast related the actual time will be temp and recipe dependent. Nothing seems glaring with your recipe but process is an equal half in my mind.
My other 2cents would be, don't be scared of the salt. A pinch sounds a bit light.

 

[kev211]

I think the biggest change to implement is a longer ferm. Your hydration is definitely over 50% ,think slym miscalced that. Oil is more helpful if you use high gluten. Fat in general, butter whatever, helps to soften the gluten structures a bit and let them relax. You may see more Crum form with more time for the yeast to work and build that texture more. Twenty minutes or so isn't enough and like anything yeast related the actual time will be temp and recipe dependent. Nothing seems glaring with your recipe but process is an equal half in my mind.
My other 2cents would be, don't be scared of the salt. A pinch sounds a bit light.

I probably should have put a generous pinch. Or a handful. Something like that.


We like salt

 

[icebob]

Here's a nice emergency dough recipe I use, I just let it ferment at room temp for 2hrs. This is for 1 ball for a 12" pie, most of the time I double the recipe to make 2 pie. Got this recipe on pizzamaking forum. I use bread flour or 00 with great result.

100%, High-gluten flour (KASL), 7.14 oz. (202.26 g.), 1 3/4 c. plus 1 t.
63%, Water*, 4.49 oz. (127.42 g.), between 1/2 and 5/8 c.
1.75%, Salt, 0.12 oz. (3.54 g.), 5/8 t.
1%, Oil (extra-virgin olive oil), 0.07 oz. (2.02 g.), a bit less than 1/2 t.
0.7%, Instant dry yeast (IDY), 0.05 oz. (1.42 g.), a bit less than 1/2 t.
* Temp. adjusted to achieve a finished dough temperature of between 85-90 degree F
Total dough weight = 11.88 oz. (336.66 g.)
Thickness factor (TF) = 0.105
Note: All measurements U.S./metric standard

 

[hotwatermusic]

😐

 

[kev211]

Ok... Tried making the dough and letting it rest for 2.5 hours. Definitely better, but still more flat bread like than big fluffy pie crust. So it wasn't bready which is nice but it wasn't what I'm used to. So I'm gonna try the 3-4 days in the fridge to see what happens. I started thinking that maybe it's how I'm flattening/forming the pie. But I'll play with that too. Here's my new control pizza that I'll keep making to see if anything improves

View attachment 1459486815460.jpg

 

[jayway]

First, I don't use any oil in my dough. Second, I use a high-hydration dough, which means there is a lot of water compared to the flour. Your hydration isn't even at 50%, I think my dough is around 70-75%. Third, I trust time to do for me what lots of people use kneading for - I let the dough "ferment" in the refrigerator for 3-4 days after bringing it together. No kneading! It's a little sticky at first, but that is not a bad thing.

#3 probably isn't as important to a less bread-like texture as the other two, but using all three together makes for some pretty dang good pizza dough. I get decent spring just from a 550°F oven, no stone or steel, no converted grill.

Hope this helps!

What's your process like on bake day when you take your dough out of the fridge?

 

[HoppyDaze]

olives dominate and overpower everything else on the pizza. No olives! I like them on their own...but on pizza or sandwiches, trash.

 

[Homercidal]

olives dominate and overpower everything else on the pizza. No olives! I like them on their own...but on pizza or sandwiches, trash.

When applied properly they are no more overpowering than pepperoni.

But I think Olives should be added only with the right combination of other ingredients. Their flavor doesn't do well with some other pizza toppings IMO.