The Home Made Pizza Thread

[Hanglow]

Yeah no oil needed, but patting off the flour is always a good idea

Save the oil for focaccia

 

[brewbama]

I use a mix of Semolina and bread flours for my bench.

 

[Yeastieboy]

I use a mix of Semolina and bread flours for my bench.

+1 This has worked very well for me as well. I always use the same flour from the dough 50/50 with Semolina.

 

[brewbama]

Today's pies

View attachment ImageUploadedByHome Brew1469901862.888995.jpg

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[Weezy]

I didn't like semolina in pizza dough; too firm/dense of dough since its such a coarse grind. Use it in pasta dough.

 

[Staestc]

Today's pies

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Those just look fantastic!

 

[brewbama]

I didn't like semolina in pizza dough; too firm/dense of dough since its such a coarse grind. Use it in pasta dough.

I don't use it in the dough. Only on the bench mixed with flour to open the dough. Like little ball bearings to launch it onto the stone.

 

[Weezy]

Oh ok. I use corn meal

 

[Yeastieboy]

Nevermind...

 

[Yeastieboy]

Today's pies

Nice crust!

 

[Ozarks Mountain Brewery]

I'm guilty can you explain a little further

we never used flour as a lubricant, it changes the taste and the consistency of the dough, we always used special non stick gloves and oil in the pan, not olive oil but similar

 

[applescrap]

today's pies

iso

 

[hotwatermusic]

Does anyone know how to calculate the sugar added to a dough formulation by using wort as your hydration? For instance if I were to add 100g. of a 1.040 wort can I simply convert that to 10˚ plato or brix for that matter. So I am adding 10g. of fermentable sugar? Seems like a big number. Supposing I were using 60% hydration for this example that would mean roughly 166g. flour and a sugar percentage of around 6%.
Am I missing something? I realize a hydrometer will give an indication of starting gravity for our purposes and without being able to take a final gravity we cannot account for non fermentable or extraneous dissolved solids but I know maltose would be easy for baker's yeast and I imagine it should have a profile more akin to lager than ale yeast in brewer's terms.
Any suggestions? This question got more complicated as soon as I started typing YIKES! sorry...

 

[brewbama]

I have used 50% beer 50% water and simply eliminated the sugar. It turned out OK. There are numerous threads concerning this on the pizza forum but I quit reading once I found Lombardo's recipe. Cheers!

 

[hotwatermusic]

A jalapeno, potato, and garlic pizza. Made with 155g. of 1.071 gravity barleywine wort. Now if I only knew how to account for the sugar...

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[Staestc]

A jalapeno, potato, and garlic pizza. Made with 155g. of 1.071 gravity barleywine wort. Now if I only knew how to account for the sugar...

Very pretty pizza!

 

[hotwatermusic]

Thanks.

 

[Homercidal]

Was snacking on some Hummus with chips and thought a hummus pizza might be a good thing. Just use hummus in place of sauce and spread it out thin.

It would pair well with a variety of veggie options.

 

[unionrdr]

Hm...maybe topped with little falafel balls, with peppers & cheese?

 

[harleybug88]

Bought this today. I have seen it on cooking shows and it always looked liked it worked pretty good.
Making the dough (by hand) is my least favorite part.

Did I waste my money, or did I make a good choice? Anyone else use one?
Can you tell me what your experience is with it?

Thanks.

 

[treacheroustexan]

Bought this today. I have seen it on cooking shows and it always looked liked it worked pretty good.
Making the dough (by hand) is my least favorite part.

Did I waste my money, or did I make a good choice? Anyone else use one?
Can you tell me what your experience is with it?

Thanks.

I use mine for everything! It works great. I haven't used it a whole lot for dough yet, but good investment.

 

[Inkleg]

Bought this today. I have seen it on cooking shows and it always looked liked it worked pretty good.
Making the dough (by hand) is my least favorite part.

Did I waste my money, or did I make a good choice? Anyone else use one?
Can you tell me what your experience is with it?

Thanks.

Put some yellow flames on that bad boy and get to dough making!! (Disclaimer, yellow flames not needed for KithhenAid mixer to be Bad A**)
We use ours for everything.

 

[ChefRex]

Bought this today. I have seen it on cooking shows and it always looked liked it worked pretty good.

Making the dough (by hand) is my least favorite part.



Did I waste my money, or did I make a good choice? Anyone else use one?

Can you tell me what your experience is with it?



Thanks.

Put some yellow flames on that bad boy and get to dough making!! (Disclaimer, yellow flames not needed for KithhenAid mixer to be Bad A**)

We use ours for everything.

Like this?View attachment ImageUploadedByHome Brew1470176456.650242.jpg
Yes it is bad ass, I use it all the time, I did get one of the bigger units and do not regret it a bit.

Quicky pie,View attachment ImageUploadedByHome Brew1470176602.908324.jpg

 

[LakesideBrewing]

Bought this today. I have seen it on cooking shows and it always looked liked it worked pretty good.
Making the dough (by hand) is my least favorite part.

Did I waste my money, or did I make a good choice? Anyone else use one?
Can you tell me what your experience is with it?

Thanks.

One of my favorite and most used kitchen tool. You will be very happy with it!

 

[Temptd2]

Bought this today. I have seen it on cooking shows and it always looked liked it worked pretty good.
Making the dough (by hand) is my least favorite part.

Did I waste my money, or did I make a good choice? Anyone else use one?
Can you tell me what your experience is with it?

Thanks.

I don't think you will ever regret having that KA stand mixer! I love mine. I also love the attachments I have - pasta extruder, meat grinder, juicer, vegetable strainer (perfect for homemade marinara sauce), I do have the veggie slicer/shredder too but I hardly ever use that one. We grind all our own meat for sausages and hamburgers - I like knowing exactly what went into it!

They are a real kitchen workhorse and well worth the $$ in my humble opinion.

 

[Staestc]

Ditto. Hard to believe you are even asking! Lol. Its awesome for dough. Fantastic for cakes. Makes great pasta with the attachments. Makes decent sausage with those attachments. Hell I drag it out even to whip cream. I assume you got at least the paddle, dough hook, and whisk with it. It's a must have for any kitchen.

 

[Staestc]

Yeah, what she said. Her post creeped in in front of mine! Lol

 

[schematix]

Confession. I got a KA stand-up mixer as a present from my parents when I graduated from college, by choice.

I've made more pizza than anything else with it, but it's also been very useful for kneading sticky bread dough.

I also have quite a few attachments... meat grinder, juicer, pasta roller, ice cream maker (on 2nd one). None of them are spectacular but given the size, cost and quality consideration they are great.

Only complaint is I thought bigger was better so i got one of the big lift head (not tilt head) models. It's so big that it is really difficult to do reasonable size batches of anything. Minimum batch size for cookies is about 2x a typical tollhouse recipe, or 4 sticks of cream cheese for a cheesecake. I pretty much only use it for kneading dough or using the attachments because it sucks for everything else.

 

[headbanger]

Bought this today. I have seen it on cooking shows and it always looked liked it worked pretty good.
Making the dough (by hand) is my least favorite part.

Did I waste my money, or did I make a good choice? Anyone else use one?
Can you tell me what your experience is with it?

Thanks.

That's what I use, love it!

 

[harleybug88]

Thanks for all the responses!
It was on sale, $60 dollars off.

I see more pizzas in my imminent future!