The Home Made Pizza Thread

[Yeastieboy]

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Day two... pre-degassing. More to follow tomorrow.

 

[ericbw]

Anybody got a good Sourdough rye crust recipe i can try? We just inherited a ton of rye from a neighbor an I'm looking for delicious ways to use it!

I think you'd need to go easy on the rye because it has less gluten. So maybe swap half a cup or a cup of the white flour. And I don't think you should make it as wet as a normal sourdough.

I know, that's not a recipe!

 

[ericbw]

Pizza experts:
I have been baking pizzas on "pizza stones" that live in my oven or on the grill. However, I have gone through at least three of these cooking pizza at high temperatures. Any advice on a good stone or tile material that can withstand 500F+ pizza temperatures? I am starting to get fed up. I am guessing there is something I can get at home depot that is cheaper and more effective than a so-called "pizza stone". Thoughts?

Unglazed tiles. I've also used terra cotta saucers for flower pots. They have a lip, so it's not as easy to use, but the smaller sizes work well.

 

[Staestc]

I agree, it's a lot of fun, but I don't know about cheap.
Once I was able to make a decent dough, I began to obsess over it just like beer. I started trying different styles, pans, $400 mixer, $2000 brick oven, several different flours in bulk, different kinds of tomatoes by the case, a multitude of cheeses and toppings to try. I could go on and on. Now I'm working on a mobile pizza project with a friend. We turning a vintage '67 Airstream camper into a pizza kitchen, including a wood-fired oven.
We took the body off to beef up the frame and install a new axle and floor. We built our own service window and are about ready to fit out the interior.
I hope I don't get sick of pizza anytime soon.

Absolutely Awesome!!

 

[hotwatermusic]

Jalapeno and poached egg, and an arugala, sauteed mushroom and caramelized onion pie

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[Yeastieboy]

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[Mobrew1]

Buffalo wild wing with bacon and mushrooms

 

[Yeastieboy]

Jalapeno and poached egg, and an arugala, sauteed mushroom and caramelized onion pie

Nice looking mushroom onion pie! Do you cool on a paper bag? Is that a trick or did you just happen to toss it on there? I usually cool on a wire rack before transferring to wood for cutting. Like the idea of paper though.

 

[chefjaypeek]

Here is my 5th pizza cooked in my Pizzeria Pronto.

I found if I take the stones out, my chef's pan fits right above the burner allowing me to sear stuff really well without smoking up the house or making it smell like fish.

Seared wild Sockeye Salmon with asparagus and saffron rice. The skin on the Salmon was as crispy as any I have ever done. I know, not pizza, and not trying to thread jack, just showing that what could be a "unitasker" is a really good multi tasker!

Chef Jay

 

[hotwatermusic]

Nice looking mushroom onion pie! Do you cool on a paper bag? Is that a trick or did you just happen to toss it on there? I usually cool on a wire rack before transferring to wood for cutting. Like the idea of paper though.

I just use the paper bag to keep grease and melted cheese off my peel when I slice. It's not as good as a wire rack.

 

[applescrap]

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This is the dual steel method right? Looks good. I wonder if i am cooking long enough.

 

[Peruvian802]

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One of the best pies I've seen in this thread.

 

[Yeastieboy]

This is the dual steel method right? Looks good. I wonder if i am cooking long enough.

Yes dual steel here.... Well, one steel and one stone until I procure another steel. This was 5 minutes on stone and 2.5-3 minutes on steel in a 550F convection oven. Actually, I set my oven at 550F but it automatically adjusts the temp down 25F when in convection mode so it's technically baking at 525F.

 

[Yeastieboy]

One of the best pies I've seen in this thread.

Hey thanks. I have good days and bad!! I only post the good ;-)

 

[kev211]

Decided to try a 6$ aluminum mesh pizza screen and it was a huge improvement on my pie. Got nice air bubbles and a great thin crunchy layer on the bottom. I'll call it a win. Still has some dense spots but it's getting better. I think I may be overworking/over pressing the dough when I stretch it out onto the screen/stone

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[ericbw]

Decided to try a 6$ aluminum mesh pizza screen and it was a huge improvement on my pie. Got nice air bubbles and a great thin crunchy layer on the bottom. I'll call it a win. Still has some dense spots but it's getting better. I think I may be overworking/over pressing the dough when I stretch it out onto the screen/stone

Yes pressing is bad. Try to stretch using the weight of the dough to pull it thin.

 

[hotwatermusic]

Working on my preferments. Did a 18 hr. at 75%. Bulk fermented for 3 days then balled and let rise at room temp for 4 hours. Also used an aluminum screen my wife got at a friend's and family sale at a chefs wholesale. $1!
It stuck to the screen at the thin spot. Anyone know how to deal with that problem?
I basically stretch to the point of window pane and the sauce probably worked into the dough. I figure I will do parchment on screen. I like the screen because I can use it in the broiler. Parchment alone, not so much.

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[Staestc]

Working on my preferments. Did a 18 hr. at 75%. Bulk fermented for 3 days then balled and let rise at room temp for 4 hours. Also used an aluminum screen my wife got at a friend's and family sale at a chefs wholesale. $1!
It stuck to the screen at the thin spot. Anyone know how to deal with that problem?
I basically stretch to the point of window pane and the sauce probably worked into the dough. I figure I will do parchment on screen. I like the screen because I can use it in the broiler. Parchment alone, not so much.

Looks very good! Careful with the parchment. It's only oven save to 450 F, though I am sure I have exposed it to higher temperatures than that.

 

[hopbrad]

chipotle BBQ chicken pizza w/carmelized onions and pineapple.
experimental - pesto, avocado, kale, blue cheese, green onion.
HB conan IPA

 

[Yeastieboy]

Working on my preferments. Did a 18 hr. at 75%. Bulk fermented for 3 days then balled and let rise at room temp for 4 hours. Also used an aluminum screen my wife got at a friend's and family sale at a chefs wholesale. $1!
It stuck to the screen at the thin spot. Anyone know how to deal with that problem?
I basically stretch to the point of window pane and the sauce probably worked into the dough. I figure I will do parchment on screen. I like the screen because I can use it in the broiler. Parchment alone, not so much.

Fine lookin' pie!

 

[TrickyDick]

Working on my preferments. Did a 18 hr. at 75%. Bulk fermented for 3 days then balled and let rise at room temp for 4 hours. Also used an aluminum screen my wife got at a friend's and family sale at a chefs wholesale. $1!
It stuck to the screen at the thin spot. Anyone know how to deal with that problem?
I basically stretch to the point of window pane and the sauce probably worked into the dough. I figure I will do parchment on screen. I like the screen because I can use it in the broiler. Parchment alone, not so much.

Not to be a smartass or anything, but the way to deal with the crust sticking to the screen is to not use a screen. From the looks of things, you could start working with a "peel" and a baking stone/steel and launch the pizza onto the preheated stone/steel. Nice looking pies!!

TD

 

[Evets]

I've found that they work best if you first launch the pie onto a stone at least until it sets or is almost where you want it, then slip the screen underneath to prevent further browning. If you really want to do the whole bake on the screen, season it first like you would cast iron and hit it with some Pam just before you bake.

 

[Peruvian802]

Working on my preferments. Did a 18 hr. at 75%. Bulk fermented for 3 days then balled and let rise at room temp for 4 hours. Also used an aluminum screen my wife got at a friend's and family sale at a chefs wholesale. $1!
It stuck to the screen at the thin spot. Anyone know how to deal with that problem?
I basically stretch to the point of window pane and the sauce probably worked into the dough. I figure I will do parchment on screen. I like the screen because I can use it in the broiler. Parchment alone, not so much.

I like using a screen too. I hand toss my crust to a round and then drape it over the screen, then build the pizza on top. I find that when the pizza is done, I can just shake the screen and the pie will come loose. Give it a little twist while shaking if it gets stuck. If it's not easy to get off, leave it in the oven a little longer.

 

[hotwatermusic]

Thanks guys. Good tips, I'll give them a go.

 

[kev211]

When taco Tuesday is on the same day you want pizza. Carnitas, cilantro lime rice (we'll see how this pans out)… black beans, onions, cilantro, and a salsa/sour cream base "sauce".


Edit: The pork was bone in braised in my HB blood orange IPA which added tons of citrus with limes, chipotle peppers, cumin, garlic, salt and pepper

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[Kent88]

So I've started making pizza crusts myself, the latest eureka moment was finding that it really does make a difference to preheat the stone as hot as the oven can go.

I'm wondering, how soon after kneading the dough should I move it to the fridge? Should I let it raise a while at room temp or just chill it down?

After it sits in the fridge for a few days and I want to use it should I let it raise at room temp for an hour or so, or just shape it and go?

How often, at what point, should I punch it down?

 

[Evets]

When making "fridge dough", I mix/knead, ball and right into the fridge. You should never have to punch it down. If you do, you used to much yeast, IMO. I only use a t-spoon for four 16" pies. The dough will be easier to open if you let it warm up first but I don't think it's critical.

 

[applescrap]

So decided to end the mystery and put Steel on grill. Lucky I didn't blow the grill up because all the drippings of past caught on fire! Needless to say after getting that under control the steel was super hot. I think hotter than the oven and quicker. I used one of those weird Mamma Mia crust cuz that's all I had and it close to burnt the bottom before it melted the cheese. The important thing was the heat wasn't inside the house and I think it was an upgrade anyways.

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[hotwatermusic]

When taco Tuesday is on the same day you want pizza. Carnitas, cilantro lime rice (we'll see how this pans out)… black beans, onions, cilantro, and a salsa/sour cream base "sauce".


Edit: The pork was bone in braised in my HB blood orange IPA which added tons of citrus with limes, chipotle peppers, cumin, garlic, salt and pepper

That sounds awesome. Consider yourself pilfered my good man! Gotta try that myself. I love trying to bring beer to the plate whenever possible.

 

[kev211]

That sounds awesome. Consider yourself pilfered my good man! Gotta try that myself. I love trying to bring beer to the plate whenever possible.

Thats awesome man! Ya give it a go. I make carnitas all the time but Ive never made it with a blood orange IPA, which IMO added a ton from the orange and citrus characteristics of the citra and mosaic I had in the IPA.

Another thing with this pie, go light on the rice. Its more of a garnish for flavor and texture than a main component. I was worried with too much rice it would just become a starchy, carby mess