The Home Made Pizza Thread

[Dolomieu]

Made 4 pizzas, "bread stix"(we cut into sticks), and desert pizza (chocolate sauce, marshmallow, Graham cracker and chocolate chips).

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[Ozarks Mountain Brewery]

I use Boboli pizza sauce.

I'll make a dough 3-4 days in advance, but too lazy to make pizza sauce.

ugh come on, its easier to make sauce than dough but without a good sauce your hard work on the crust is worthless, Im blessed because I grow tomatoes but a good sauce has lots of fresh garlic, sweet onions, good fresh spices, a little tart with a little celery and a slight hot side with some red pepper

 

[Ozarks Mountain Brewery]

its a 16" pie, ran out of cheese so this would have more on top, best tasting Ive ever made, most all were fresh garden ingredients

 

[brewbama]

Today's pie for the brew crew View attachment ImageUploadedByHome Brew1470937702.525809.jpg

 

[Staestc]

Today's pie for the brew crew View attachment 365881

That just looks awesome!! Throw some jalapenos on it and it would be perfect

 

[Yeastieboy]

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Bulk ferment over. Balled 'em up a few minutes ago. Little soldiers lined up for a Sunday bake.

 

[Staestc]

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Bulk ferment over. Balled 'em up a few minutes ago. Little soldiers lined up for a Sunday bake.

Those have got to be good! Looks perfect to me!

 

[applescrap]

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Bulk ferment over. Balled 'em up a few minutes ago. Little soldiers lined up for a Sunday bake.

I would like to join you in that war.

 

[hotwatermusic]

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Bulk ferment over. Balled 'em up a few minutes ago. Little soldiers lined up for a Sunday bake.

How much room temp rest are you doing? Any benefit to balling and then back to refrigeration? I bulk ferment fairly often, but usually don't ball until 2-4 hrs. before build, depending on the type of pie.
They do look perfect, nice work

 

[Evets]

The sooner you ball the easier it will open due to the gluten structure having more time to relax. At least that's been my experience. If using either IDY or ADY, I'll ball right after mixing and straight to the fridge. If using a natural sourdough starter, I'll bulk ferment at about 60 for at least 12 hrs, ball, then another 12 hrs @ 60. I use an old grocery store chest cooler with a temp controller. You can also use a cooler and frozen water bottles. Just takes a little practice.

 

[applescrap]

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Bulk ferment over. Balled 'em up a few minutes ago. Little soldiers lined up for a Sunday bake.

I assume you are going to wake then bake them

 

[schematix]

After a couple months of crazy hot weather i'm ready to get back to making pizzas (next year will own an outdoor cooking device).

Tomorrow i'm going to do a slight modification on the no-knead recipe. Substituting 20% of the flour with semolina, and since i ran out of my usual KA AP i split the rest 50/50 with KA Bread and generic AP. Also dropping my yeast down to half what the recipe calls for since it has been rising too quickly.

 

[hotwatermusic]

Semolina goes a long way. 20% may turn out a bit stiff and it absorbs well too, it may change how the hydration level feels. But I know the famous no knead is pretty high so it may not matter...
Keep us posted, I'm interested.

 

[schematix]

Semolina goes a long way. 20% may turn out a bit stiff and it absorbs well too, it may change how the hydration level feels. But I know the famous no knead is pretty high so it may not matter...
Keep us posted, I'm interested.

My standard full knead recipe is 25% semolina (w/ 64.5% hydration) and is pretty supple once it has rested.

The two times i've made the no knead recipe before i found it to be too sticky and took a lot of bench flour to become safe to put on the peel. I'm mainly looking for a flavor augmentation here since i think the semolina really makes the dough flavor sing 'pizza' instead of 'bread'.

Expect i'll post results tomorrow.

 

[aamcle]

Broken Pizza stone, that's two gone in the last couple of months. (UK)

The stones that I've broken, I treated them carefully, were just cheap disks of fired clay/earthen wear.

OK the stone only cost £3 n a bit that's $4 or $5 but buying one every second or third pizza is a nuisance.

1, Do I really need one?
2, What should I look for in a stone that will last?

Thanks All. Aamcle

 

[JB_Brewing2]

Broken Pizza stone, that's two gone in the last couple of months. (UK)

The stones that I've broken, I treated them carefully, were just cheap disks of fired clay/earthen wear.

OK the stone only cost £3 n a bit that's $4 or $5 but buying one every second or third pizza is a nuisance.

1, Do I really need one?
2, What should I look for in a stone that will last?

Thanks All. Aamcle

I use a cookie sheet on my charcoal-fired kettle grill that is pre-heated for maybe 20 minutes before placing the pie on it.

 

[ericbw]

Broken Pizza stone, that's two gone in the last couple of months. (UK)

The stones that I've broken, I treated them carefully, were just cheap disks of fired clay/earthen wear.

OK the stone only cost £3 n a bit that's $4 or $5 but buying one every second or third pizza is a nuisance.

1, Do I really need one?
2, What should I look for in a stone that will last?

Thanks All. Aamcle

Is it in the oven or on a grill? I have found that direct heat (grill or stove top) is too much for stone or clay.

In the oven even the cheapest last a long time.

Look for one that feels heavy. The denser it is, the less air bubbles, which means less chance for steam or rapid expansion. Make sense?

And be sure they're dry when you use them.

 

[aamcle]

In the oven, I'll try a sheet but if I don't like it I'll look out for a denser stone.


Thanks. Aamcle

 

[schematix]

In the oven, I'll try a sheet but if I don't like it I'll look out for a denser stone.

I had 3 of the cheap ones split on me in a year before i dropped the coin on a better one.

I ended up buying one of these: https://bakingstone.com/shop/home_oven/

It's basically a fiberglass reinforced cement slab.

I got the 15x20" rectangle one. It weights about 20 lbs and takes an hour to preheat in the oven. I bought it 6 years ago and it's still working great.

 

[Yeastieboy]

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[Yeastieboy]

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[Bigfly]

I **** Tutto Rosso brand Old World Style crushed tomatoes. They have basil in it already but I add more plus some oregano.

 

[Evets]

I prefer Sclafani. I buy them by the case through Amazon. 6in1 are really good too as are Stanislaus 7/11s.
For neapolitan I use Cento peeled Italian style. They're much cheaper than the DOP and just as good.

 

[hotwatermusic]

There was some semolina in this dough but just 5%. 15% hard red whole grain and 80% dirt cheap high gluten. Spinach and mushroom sauteed in some Riesling left over from last night.

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[harleybug88]

Broken Pizza stone, that's two gone in the last couple of months. (UK)

The stones that I've broken, I treated them carefully, were just cheap disks of fired clay/earthen wear.

OK the stone only cost £3 n a bit that's $4 or $5 but buying one every second or third pizza is a nuisance.

1, Do I really need one?
2, What should I look for in a stone that will last?

Thanks All. Aamcle

I'm in the U.S. and Bought a kiln shelve from Ceramic art space. After five years it's still going strong. I don't know if they ship overseas though.
https://www.ceramicartspace.com/index.php?route=common/home

 

[z-bob]

How about polished marble floor tiles? Three of them (cut one in half) will give you a 18x24" surface to line an oven rack.

 

[Staestc]

Broken Pizza stone, that's two gone in the last couple of months. (UK)

The stones that I've broken, I treated them carefully, were just cheap disks of fired clay/earthen wear.

OK the stone only cost £3 n a bit that's $4 or $5 but buying one every second or third pizza is a nuisance.

1, Do I really need one?
2, What should I look for in a stone that will last?

Thanks All. Aamcle

I've been through 2 stones and my third is now cracked. I'm going with a pizza steel as thick as I can afford next time.

 

[brewbama]

I've been using a Pampered Chef stone for over a year now. I just leave it in the oven all the time with no problem

 

[hotwatermusic]

I have a steel. However, they are so awesome that they can create problems. I have a drawer broiler oven. So I usually start the pie on steel for about 3 minutes or so. Then drop it down on a screen under the broiler to finish the top. I tried moving the steel under the broiler with this one. Funny cook. Clearly a hot side on the first pic (i can just rotate) but also the under side is under powered. My point is, any time you change your set up you have to adjust your whole process. On a side note, what happened to Anderson valley? Used to love their stuff. Don't know how much they've changed but they they haven't kept up either...
And goooo 'Merica!

 

[hotwatermusic]

Öps, pics...

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