The Home Made Pizza Thread

[cannman]

Found this today on Reddit

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[Natdavis777]

Found this today on Reddit

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If I were 0400 drunk... and still awake.

 

[applescrap]

Here is said tortilla pizza snack. Preheated 550 degree convection oven, and well meatballs and fries hey i like snacks

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[bob1852]

Pepperoni, and supreme...

 

[kev211]

Bbq chicken with cilantro, red onions, and olives (for all you olive haters out there)

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[hotwatermusic]

A greens pizza. Chard, arugala, spinach, baby kale, splashed some spicy oil on it and finished with some gorgonzola. There's a cheese for you. Didn't realize it would melt so well, I should have mixed it with the rest of the cheese when it went into the oven for the main cook. Obviously a different beast but it's funk worked well with some of the spicy elements, there's jalapeno under there too. Almost any cheese works with the right components.

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[cannman]

A greens pizza. Chard, arugala, spinach, baby kale, splashed some spicy oil on it and finished with some gorgonzola. There's a cheese for you. Didn't realize it would melt so well, I should have mixed it with the rest of the cheese when it went into the oven for the main cook. Obviously a different beast but it's funk worked well with some of the spicy elements, there's jalapeno under there too. Almost any cheese works with the right components.

Those greens look like they could have spent a minute under the broiler

Good food!

 

[Mainer]

Pesto pizza with red peppers, olives, broccoli, and feta cheese. And also with my latest brew.
We made a second pizza, too, a white pizza with mushroom and cauliflower.

 

[treacheroustexan]

Anyone have any tips for dough? I am using my oven with a stone to cook. I just always seem to have too sticky of dough, and after making 5-6 pizzas, I haven't really found a recipe that works for me. The pizza is edible, but I am definitely not proud of it.

Here is the recipe I have been using:

3 1/2 cups all purpose flour
1 tsp sugar
1 packet yeast
2 tsp salt
1 1/2 cup hot water
2 tbsp olive oil in the dough, and coating the bowl it rises in with 2 tsp.

It has been a hit or miss. Should I stick to use bread flour? I have also been cooking it on parchment paper. Just having a hard time getting the dough to cooperate.

 

[kev211]

Anyone have any tips for dough? I am using my oven with a stone to cook. I just always seem to have too sticky of dough, and after making 5-6 pizzas, I haven't really found a recipe that works for me. The pizza is edible, but I am definitely not proud of it.

Here is the recipe I have been using:

3 1/2 cups all purpose flour
1 tsp sugar
1 packet yeast
2 tsp salt
1 1/2 cup hot water
2 tbsp olive oil in the dough, and coating the bowl it rises in with 2 tsp.

It has been a hit or miss. Should I stick to use bread flour? I have also been cooking it on parchment paper. Just having a hard time getting the dough to cooperate.

The biggest difference in my dough came when I started using high gluten flour. With high gluten flour it allows the gluten protein chains to stretch more, giving you a lighter, more fluffy dough/crust (at least that's my understanding of it.

With the sticky, I'll usually sprinkle a little flour over it before working it onto the peel/stone and even though some don't like it, I'm not opposed to a light dusting of corn meal on the peel

 

[Mainer]

Anyone have any tips for dough? I am using my oven with a stone to cook. I just always seem to have too sticky of dough, and after making 5-6 pizzas, I haven't really found a recipe that works for me. The pizza is edible, but I am definitely not proud of it.

Here is the recipe I have been using:

3 1/2 cups all purpose flour
1 tsp sugar
1 packet yeast
2 tsp salt
1 1/2 cup hot water
2 tbsp olive oil in the dough, and coating the bowl it rises in with 2 tsp.

It has been a hit or miss. Should I stick to use bread flour? I have also been cooking it on parchment paper. Just having a hard time getting the dough to cooperate.

I tend to use the following recipe:
2 cups flour
1 cup warm water
1 tbsp yeast
1 tbsp olive oil
1 tbsp sugar
1 tsp salt

For me the biggest thing that helped me avoid getting too sticky was avoiding overworking the dough. If you don't knead enough, it'll be uneven and cracker-like, but if you knead too much, the dough becomes unworkable and sticky. Find that happy medium. As for me, I use an oiled pan instead of a stone. It's not as fluffy or as even that way, but I find it more convenient.

 

[hotwatermusic]

Anyone have any tips for dough? I am using my oven with a stone to cook. I just always seem to have too sticky of dough, and after making 5-6 pizzas, I haven't really found a recipe that works for me. The pizza is edible, but I am definitely not proud of it.

Here is the recipe I have been using:

3 1/2 cups all purpose flour
1 tsp sugar
1 packet yeast
2 tsp salt
1 1/2 cup hot water
2 tbsp olive oil in the dough, and coating the bowl it rises in with 2 tsp.

It has been a hit or miss. Should I stick to use bread flour? I have also been cooking it on parchment paper. Just having a hard time getting the dough to cooperate.

That hydration percentage is high. Not terribly high but it stands to reason your dough should be a bit sticky and tough to work with. We would need more details about your process and to know what you are unhappy with result wise to really diagnose anything. You could use the recipe as is and go with the "in vogue" no knead cold ferment combo. Less handling means less headache dealing with sticky fingers, plus the dough will set a bit in the fridge. You still need to make sure your ingredients are mixed properly, as Mainer said. People keep understating that point. Or, just incrementally increase your flour until you are happy. I think going up a quarter or half a cup would be fine. For a cup and a half of liquid I would use 3 3/4c. and my dough tends to be on the tacky side. FWIW

 

[hotwatermusic]

Those greens look like they could have spent a minute under the broiler

Good food!

Actually they had just that. Ran that pie again yesterday and gave it a minute and a half. Liked it better. I just want to avoid when the greens turn rubbery. They do keep the cheese covered so it is able to take longer under the broiler without blackening to quickly. Plus the pine nuts were under just enough to toast. Really nice. Make three pies but no pics because I was entertaining.

 

[Peruvian802]

Last night's effort.

Cheese

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Arugula

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[schematix]

Anyone have any tips for dough? I am using my oven with a stone to cook. I just always seem to have too sticky of dough, and after making 5-6 pizzas, I haven't really found a recipe that works for me. The pizza is edible, but I am definitely not proud of it.

Here is the recipe I have been using:

3 1/2 cups all purpose flour
1 tsp sugar
1 packet yeast
2 tsp salt
1 1/2 cup hot water
2 tbsp olive oil in the dough, and coating the bowl it rises in with 2 tsp.

It has been a hit or miss. Should I stick to use bread flour? I have also been cooking it on parchment paper. Just having a hard time getting the dough to cooperate.

Get a kitchen scale that can measure in grams and do all your measurements by mass, not volume. The difference between a perfect hydration dough and one that is too wet or too dry is surprisingly little volume of flour.

 

[ericbw]

Actually they had just that. Ran that pie again yesterday and gave it a minute and a half. Liked it better. I just want to avoid when the greens turn rubbery. They do keep the cheese covered so it is able to take longer under the broiler without blackening to quickly. Plus the pine nuts were under just enough to toast. Really nice. Make three pies but no pics because I was entertaining.

I like to finish the pie and top it with dressed greens (a little vinaigrette). No cooking the greens. It's like a salad with your pizza.

 

[TrickyDick]

Anyone have any tips for dough? I am using my oven with a stone to cook. I just always seem to have too sticky of dough, and after making 5-6 pizzas, I haven't really found a recipe that works for me. The pizza is edible, but I am definitely not proud of it.

Here is the recipe I have been using:

3 1/2 cups all purpose flour
1 tsp sugar
1 packet yeast
2 tsp salt
1 1/2 cup hot water
2 tbsp olive oil in the dough, and coating the bowl it rises in with 2 tsp.

It has been a hit or miss. Should I stick to use bread flour? I have also been cooking it on parchment paper. Just having a hard time getting the dough to cooperate.

Others have said it and I will too. Use a digital scale to measure ingredients.
Use instant yeast. The packet yeast cannot be trusted. Omit the oil except a drop in the bowl that is then rubbed to uniformly cover the surface to improve release of dough. If using olive oil, use light, not extra virgin, or another high smoke point oil like peanut or canola.

Oil will inhibit gluten formation. Do not use it mixed into the dough.
I had same problem, and it is a learning curve you must conquer.

I suggest that you invest in a digital scale that you can read while a large bowl rests on top, and a pack of SAF instant yeast and an airtight acrylic storage container to keep it in. It will last you a year or more in your pantry and does not need to be proofed, add dry directly to dough.

Next head to pizza making.com and look for their dough tools page and find the formula or calculator for Lehman pizza dough or something like that. Use the suggested ranges. Omit the sugar too. http://www.pizzamaking.com/dough-calculator.html


Mix the flour and water only and only until ther flour / dough is no longer dry. Do not knead.

Let rest for 45 minutes. Add the salt and yeast, and repeat the mixing until uniform. Rest 90 minutes.

From here you can form into balls and refrigerate overnight, or up to three days, or bulk ferment in the fridge, forming balls the night before or morning of your intended baking day.

I suspect your biggest problem is that it's nearly impossible to accurately measure flour by volume and your hydration is all over the place from one batch to the next. I had the same problem.

If you like, you can also get a sack of high gluten flour, such as all-trumps brand for under $20 from a food service supply. SAMs club by me doesn't carry it, but I have a buddy at a restaurant who gets for me from time to time, Store it in homer buckets, with airtight lids. Otherwise King Arthur bread flour will make fine pizza dough.

Good luck

TD

 

[TrickyDick]

Just saw this too.

http://www.seriouseats.com/2016/05/essential-tools-for-baking-pizza-at-home.html

I am a huge fan of his. He wrote the book "The Food Lab" which is anincredible book at an incredible low price for what it delivers. Highly recommended.

 

[krackin]

The past few years I've been using Honeyville Grain AP Unbleached flour. I buy 50# bags and they have flat rate UPS shipping. I've had very good results with it.

I find 1/3 C water per 1 C flour is plenty of hydration making a soft easily worked dough. I only use olive oil after kneading to oil the dough ball against drying while rising. A 3 C flour batch takes a tsp. salt, a little sugar, tsp. to T. I buy bulk yeast so a rounded tsp.

I love this thread.

 

[krackin]

Pizza cheese. I remember years ago getting #10 cans of shredded pizza cheese. Right now I'm thinking it was 'Luigi's" and in a red and white can. It had to be refrigerated I think.

Anyone know of this? I can't find it anywhere and maybe it is long gone. It was a pretty good snack bar type cheese that could easily be doctored up.

 

[hotwatermusic]

It's not the arrow, it's the Indian.

 

[icebob]

Thursday night is Pizza night! also cinqo de Mayo... no prob! Taco Pizza! ( with a Neapolitan as a backup!) The taco one went low and slow!!!, went all out for the Neapolitan...

 

[Michigan_Wolfman]

Damn it! Reading this thread is making me HUNGRY!

 

[applescrap]

The past few years I've been using Honeyville Grain AP Unbleached flour. I buy 50# bags and they have flat rate UPS shipping. I've had very good results with it.

I find 1/3 C water per 1 C flour is plenty of hydration making a soft easily worked dough. I only use olive oil after kneading to oil the dough ball against drying while rising. A 3 C flour batch takes a tsp. salt, a little sugar, tsp. to T. I buy bulk yeast so a rounded tsp.

I love this thread.

I like the way you think. I used to buy 50# sacks in college for bread and pizza dough in bread machine. Lots of bread eating, eating it like a frigging werewolf in the middle of the night. Heres the recipe i use i think our dry altitude matters in water usage. . This is from bread machine cookbook. Not sure ever made whole recipe usually dont have lemon and dry milk.

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[applescrap]

Thursday night is Pizza night! also cinqo de Mayo... no prob! Taco Pizza! ( with a Neapolitan as a backup!) The taco one went low and slow!!!, went all out for the Neapolitan...

I want one! Do you think my steel on the grill could work to replicate

 

[cannman]

Pesto pizza with red peppers, olives, broccoli, and feta cheese. And also with my latest brew.
We made a second pizza, too, a white pizza with mushroom and cauliflower.

Great quote in your signature. SWMBO is from Maine... there's a lot of Pro-Maine/Boston in this California household... #GKG

We have that same pig cutting board to... hmmmmmmmmmmm

 

[jimboj79]

Still learning...View attachment ImageUploadedByHome Brew1462658574.003084.jpg

 

[cannman]

I've been using a pizza roll docker for about 2 years now. It really helps eliminate any doughy uncooked portions especially if you're firing at high temps.

View attachment ImageUploadedByHome Brew1462666821.943084.jpg

 

[jimboj79]

Thanks @cannman...

Off to the restaurant supply store... Also more practice stretching and shaping the dough is in order. Good thing the fam likes pizza!

 

[krackin]

Dough is rising and I remembered olives this morning when I got gas. Forgot onions so I just harvested some chives, should work fine.