The Home Made Pizza Thread

[icebob]

Thursday night is Pizza night! homemade pepperoni, sopressata and mozz, onions, green olives and some basil from the garden... couple buffalo wings with that and we're ready for hockey game...

 

[applescrap]

Can i come over on Thursdays? Super cool tradition and nice pies. Is that a gas-fired piece of metal in there or stone. I was going to build a real Brick Oven but went with the steel instead but now crave that heat

 

[icebob]

it's called Blackstone patio oven,. gas fired, 2 stones, bottom one rotating ( hooked up to a rotisserie motor) can do 800/900f+ easy.... gonna have a real wood fired oven one day... but for now the Blackstone fulfill my pizza needs with flying colors...!

 

[slarkin712]

Just got my Blackstone and love it. Used to make pizza in my Kamado Joe, but keeping a constant temp was difficult. So much easier with the Blackstone. Made 4 Neapolitan pies last weekend that were the best I've ever made. Launched them from anywhere between 700 and 800F. Definitely could get the Blackstone hotter. Need to make a higher hydration dough if I want to go to higher temps. Also, to icebob, Let's Go Bluuuuuues!

 

[hotwatermusic]

I can get a #25 sack of HG for less than a #3 sack and my chef shop. For those that buy sacks, any recommendations for storage. Was thinking I'd buy a "homer" bucket with the upgrade lid. Good enough? I imagine the sack will take months to go thru.

 

[applescrap]

it's called Blackstone patio oven,. gas fired, 2 stones, bottom one rotating ( hooked up to a rotisserie motor) can do 800/900f+ easy.... gonna have a real wood fired oven one day... but for now the Blackstone fulfill my pizza needs with flying colors...!

Thank you so much for responding. So just to be clear the propane Heats a stone. How hot do you think a couple of fire breaks could get on a grill I'm not totally against buying a Blackstone but want to consider other options i like it hot!

 

[hopbrad]

View attachment ImageUploadedByHome Brew1463421465.139827.jpgView attachment ImageUploadedByHome Brew1463421605.167977.jpg
Tomato basil
Sausage and peppers
Both grilled

 

[applescrap]

Made some dough last night in the bread machine and I'm going to probably make pizza tonight. Need some help from my brilliant brethren and sistren. When I use the bread machine I usually watch over it at first to make sure it's not too wet or too dry but lately I'm thinking too wet might make a better dough because of fermenting and/or it makes it easier for the bread machine to mix any thoughts on this. Am I using fermenting correctly in this scenario it's a really wet dough that Sits in the fridge overnight. Also Once the dough has been chilled overnight do I just pulled it out and flour It and Roll It or do I roll it and let it rise. How thick do you like to roll it , you guys know I've made a lot of pizza and have posted plenty here but just want to shore up a little on my technique thanks

 

[applescrap]

The first one I made no picture, had a paper thin crust that was like a cracker, the medium thickness was perfect light and Airy the thick crust not so much. I had trouble getting the big one done because we don't have a peel large enough to make it. All mozzarella and cheddar cheese one with American slices, one with pork butt and one with well you see. Usually get the Steel hot then make a bunch of personal size

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[HoppyDaze]

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.

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For the win

 

[hotwatermusic]

A simple pie made with fresh basil, artichoke, and the noble olive.

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[TrickyDick]

Thursday night is Pizza night! homemade pepperoni, sopressata and mozz, onions, green olives and some basil from the garden... couple buffalo wings with that and we're ready for hockey game...

Tell me more about this homemade pepperoni, sopressata and mozzarella!!!

Also, tell me about that pepper sauce in the squeeze bottle!!!

Looking GOOD!

TD

 

[icebob]

Tell me more about this homemade pepperoni, sopressata and mozzarella!!!

Also, tell me about that pepper sauce in the squeeze bottle!!!

Looking GOOD!

TD

For the pepperoni and sopressata, check Umai dry bag, really easy to make your own charcuterie http://www.drybagsteak.com/shop-umai-charcuterie.php
Mozzarella is the easiest cheese to make, just youtube 30 minutes mozzarella, the hardest part is to find good milk!

Good eye on the squeeze bottle this is from TXCraig at pizzamaking forum, I will not eat a pizza without drizzling this on it!
http://www.pizzamaking.com/forum/index.php?topic=19368.msg189521#msg189521

 

[rockinmarty]

For the pepperoni and sopressata, check Umai dry bag, really easy to make your own charcuterie http://www.drybagsteak.com/shop-umai-charcuterie.php

thanks, that seems quite interesting.

 

[TrickyDick]

Thread HiJack......Interesting product (Umai dry sausage/charcuterie/salumi kits). #icebob
So does it really work? Shows you place the sausages after stuffing in casings into a fridge after the fermentation stage. Traditional methods require you regulate the humidity and airflow and temperature during the fermentation stage (about 48-72 hours), then slowly lower temp and humidity (to prevent case hardening) and measure weight before and after to obtain proper dehydration (you can read this in the book also offered there about fermented sausages).
To do this at home often requires specialized equipment. Doing this in your fridge with temps below 40º and generally a lower RH% than a traditional dry cure process, I would worry you would end up with case hardening, and immature sausages with retarded acidification due to the mixed species in the Bactoferm culture. Please share your experience with this product and some details/photos or a link to a new thread about it. I've been working on building a dry cure chamber in my spare time for over a year, and its about 90-95% finished.

Thanks for sharing!
TD

 

[icebob]

I'm not a scientist, I've been using the Umai drybag for aging full slab of rib eye in the fridge with awesome result ( I usually do 35 days) . I just acquire an extra fridge for an aging chamber. It was just natural for me to try the charcuterie kit. Is it the best way to make salumi? Probably not, Does it produce a decent product? Definitely yes. Nobody ever complained after eating one of my pie about the process I used to make the pepperoni/sopressata that I put on it, they just say it's frikkin good! Fine with me. Will I produce better salumi when my aging chamber is build, absolutely. In the mean time I will continue to use the bags cause I like the final product. I first hear of this technique on my smoking forum, here's a link to to one of the thread that made me curious to try those bags.

http://smokinitforums.com/index.php?topic=2922.0

 

[TrickyDick]

Thanks for sharing! I'll be sure to check that out myself!!

 

[icebob]

Thursday night, pizza night! pimped out Hawaiian(smoked ham, Canadian bacon, bacon, pineapple, fresh mozz and smoked Monterrey jack) and buffalo chicken (grilled chicken tossed in wing sauce, bacon, orange bell pepper, green onions, fresh mozz and smoked Monterrey jack, half blue cheese, half ranch)

 

[Natdavis777]

Really need to get some 00 flour opposed to AP. Anyways, smoked/shredded pork butt, hot BBQ sauce as the base,fire roasted jalapeños, caramelized onions, pineapple, and some Colby/Monterrey

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[hotwatermusic]

Saturday night, wife don't wanna cook for me night! Only thing of interest is I cleaned out the fridge and used Serrano peppers. I kind of like their heat. A creeper, didn't burn the tongue right off but the the heat accumulated.

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[cannman]

Saturday night, wife don't wanna cook for me night! Only thing of interest is I cleaned out the fridge and used Serrano peppers. I kind of like their heat. A creeper, didn't burn the tongue right off but the the heat accumulated.

MMMMM

I recently found that a good sizzle of diced serrano peppers with canola oil (you want to char the skin, but not volatilize the oil, best way I've found to to drop right into a hot hot hot cast iron pan dry and then add oil a bit later). Cook cook cook, strain out the chili, and then on your pizza, put droplets of the oils all over the pizza for some serious "I'm loving this" moments.

 

[brewbama]

Just a simple pie using no knead recipe. Flour, salt, yeast, and water. Basta. Fermented 24 hours at 72°F, baked in a 550°F oven on a saturated pizza stone then right after launch turn on the broiler (550°F). Topped with San Marzano tomatoes drained and equal amounts of Publix Moz, Italian Blend, and Mont Jack cheeses.

Edit: My photos are turned 90° every time I post on this forum. Interestingly, I do not have this issue on any other forum.

 

[cannman]

@brewbama

Saturated with? Oil? Water? I love the char on the bottom...

So I found that if you post from your phone, you have to orient your phone in the proper way when you select the photo to get the upload completed correctly... I'll mess around with the app and let you know later. Android or iOS?

 

[applescrap]

@brewbama I've heard of that technique and wish I would have tried it. Thanks, my steel holds heat like the stone so similar plan. How long did you let it heat up for?

 

[brewbama]

@brewbama

Saturated with? Oil? Water? I love the char on the bottom...

So I found that if you post from your phone, you have to orient your phone in the proper way when you select the photo to get the upload completed correctly... I'll mess around with the app and let you know later. Android or iOS?

Saturated with heat. I use a Blackberry to take photos and then send to my PC.

@brewbama I've heard of that technique and wish I would have tried it. Thanks, my steel holds heat like the stone so similar plan. How long did you let it heat up for?

About an hour at 550°

 

[TrickyDick]

Just a simple pie using no knead recipe. Flour, salt, yeast, and water. Basta. Fermented 24 hours at 72°F, baked in a 550°F oven on a saturated pizza stone then right after launch turn on the broiler (550°F). Topped with San Marzano tomatoes drained and equal amounts of Publix Moz, Italian Blend, and Mont Jack cheeses.

Edit: My photos are turned 90° every time I post on this forum. Interestingly, I do not have this issue on any other forum.

I was skeptical of the "no knead" method once, but now I'm sold. Superior elasticity and crumb structure compared to my previous knead method.
Looks like you've got it down! I've read but have yet to try a different fermentation method, which calls for a 3 day cold ferment in the fridge. Supposed to yield better flavor. I do a 24º cold ferment in fridge, after a couple hours rest followed by balling the dough.

TD

 

[Fire Me Boy!]

My offering.

 

[mb82]

I am getting better. I didn't use parchment paper this time. I still need to work on getting my dough stretched a little thinner but I like my no-knead crust and my sauce is just how I like it.

 

[Peruvian802]

Caramelized onion, red pepper and asparagus.

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[cannman]

My offering.

OH man... that bubble at 4 o'clock... TO DIE FOR....

This pizza is totally a 10/10... BUT How about two leaves of PURPLE basil in place of two green ones...... *drool...*