The Home Made Pizza Thread

[brewerJase]

As a canadian I just don't get the whole "canadian bacon" thing. We know what bacon is. We call bacon, bacon. And call ham, ham. Anyone know where the "canadian bacon" thing started?

 

[kev211]

Tonight's pie. Taco pizza. Made with 00. Fluffy as a cloud. First pie made in my new convection oven at 550. Such a better cook than a standard oven

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[JB_Brewing2]

As a canadian I just don't get the whole "canadian bacon" thing. We know what bacon is. We call bacon, bacon. And call ham, ham. Anyone know where the "canadian bacon" thing started?

From the kitchenproject.com:

"Canadian Bacon probably got that name says because in the mid 1800’s there was shortage of pork in the United Kingdom and they imported the meat from Canada.

They would cure the backmeat in a special brine, which the Canadians call peameal bacon, because they would roll it in ground yellow split peas to help preserve it.

The English smoked it instead, and this new concotion was just referred to probably as Canadian Bacon. The Amreicans like it and brought it back to the states."

 

[trav77]

Makes sense... Most of it these days is rolled in cornmeal but we still call it peameal (at least where I am from). Fantastic fried to crispy edges on a bun with mustard... Mm.

 

[trav77]

Recipe if anyone is interested:

3 L water
1 C maple syrup
2/3 C kosher salt
2 T Prague powder #1 cure
10 peppercorns
1 T mustard seeds
1 bay leaf
2 kg boneless pork loin
1.5 C cornmeal or dried yellow split peas (if you use peas grind them in a food processor first till they resemble cornmeal)

Inject 1 C of the brine into the loin then submerge in the remainder for 4 days in the fridge. At this point dry it off and roll in the meal. Let it stand uncovered in the fridge for 1 more day and you're done.

Slice thin and fry hot till the edges get crispy.

 

[hotwatermusic]

Back on topic... anyone have any success using typo 00 flour in a home oven? Thinking of tracking some down to try out but I have also heard that if you can't get your temps > 500 or ideally a lot hotter then it doesn't work as well.

Some source of sugar is usually used as well. Diastatic malt powder being the most indicated. Think Yeastie can speak to it better, but I believe he uses it, and he always gets great color and spring on his pies.

 

[hotwatermusic]

Some source of sugar is usually used as well. Diastatic malt powder being the most indicated. Think Yeastie can speak to it better, but I believe he uses it, and he always gets great color and spring on his pies.

Both the DMP and 00.

 

[trav77]

Some source of sugar is usually used as well. Diastatic malt powder being the most indicated. Think Yeastie can speak to it better, but I believe he uses it, and he always gets great color and spring on his pies.

Yeah I've had better success lately since adding some white sugar to encourage colour at home oven temps. I do want to try some DMP as well although both it and 00 are hard to come by in my neck of the woods.

 

[trav77]

I mean this seems completely reasonable right?

 

[ThirstyPawsHB]

Another store crust HM pizza. Someday will do my own crust. Trying to chill in this 88F, 1st pool day of 2017 mid-winter day.

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[treacheroustexan]

Just made a gluten free pizza and it turned out extremely well.

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[italarican]

Back on topic... anyone have any success using typo 00 flour in a home oven? Thinking of tracking some down to try out but I have also heard that if you can't get your temps > 500 or ideally a lot hotter then it doesn't work as well.

I'm pretty happy with browning I get with 00 flour (example in thread), although my oven goes to 550.

I actually do a mix of 75% 00 flour and 25% high bromated bread flour (All Trumps). That, a long ferment (3 day), and a bit of sugar (I do 1.9% the weight of the flour) gives plenty of browning.

 

[kev211]

Tonight's pie was a "what do we have for leftovers that I could a pizza out of?" pie.

Also... Per our pineapple discussion a few pages back...

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[Kent88]

As a canadian I just don't get the whole "canadian bacon" thing. We know what bacon is. We call bacon, bacon. And call ham, ham. Anyone know where the "canadian bacon" thing started?

You mean back bacon?

As I understand it, bacon comes from the belly of the hog, ham comes from the hind leg, and back bacon comes from the loin. They're all usually some combination of cured, brined, and smoked.

Not sure how Canadians got to be associated with cured loin. How did residents of the U.S. get sole use of the term "American" when Canadians and Mexicans are also North Americans?

 

[kev211]

Ummmm... Pizza?

 

[Yeastieboy]

whoa whoa. pizza.

 

[hotwatermusic]

Peace-zza! 68% hydration. Haven't worked that hard stretching in a while. Also the first time I used polly-O, I see why people like it.Thanks to italarican for the tips on using shrimp. The second one is shrimp and roasted fennel. Everybody loved it...
Now let's argue about that name, "italarican"!

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[italarican]

Piece-zza! 68% hydration. Haven't worked that hard stretching in a while. Also the first time I used polly-O, I see why people like it.Thanks to italarican for the tips on using shrimp. The second one is shrimp and roasted fennel. Everybody loved it...
Now let's argue about that name, "italarican"!

Happy to hear the shrimp worked well! Looks like you kept them whole, which I think I'll stick with.

The name? Dad was Italian, mom Puerto Rican. I didn't grow up in the most, um, diverse area, and got asked "what I was" a lot. Some kids called me that to remember, and I sort of wore it as a badge of honor.

 

[WI_Wino]

Pie from last night.

 

[hotwatermusic]

I have a couple friends that always tell me how much they love thin crust. I thought I'd practice one for them. Came out fine, but it's still not my thing...

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[applescrap]

Peace-zza! 68% hydration. Haven't worked that hard stretching in a while. Also the first time I used polly-O, I see why people like it.Thanks to italarican for the tips on using shrimp. The second one is shrimp and roasted fennel. Everybody loved it...
Now let's argue about that name, "italarican"!

This is so f..ing solid. Nice work. Can you help me? It seems like my pizzas always come out to White on the crust. If I don't use flour they stick to the peel. Do I brush the crust with olive oil? Thanks

 

[applescrap]

I made some overnight dough. Didn't get too many good pictures cuz we were too busy stuffing our faces. I made pinwheels too. Rolled up like cinnamon rolls and cut. Used leftovers my Norm too. This time meatballs and strip steak. This is a picture of the pinwheel

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[hotwatermusic]

This is so f..ing solid. Nice work. Can you help me? It seems like my pizzas always come out to White on the crust. If I don't use flour they stick to the peel. Do I brush the crust with olive oil? Thanks

Thanks. I don't worry too much about the flour stuck to the crust. I'd rather avoid it but if it comes down to losing a pie during the launch or a cosmetic problem I'll deal with it. Those pies were crazy sticky, couldn't even ball the dough properly, dropped the balls into a bucket of a.p. flour, shook them off and stretched them.
If you don't like using a ton of bench flour you can try dropping your hydration a % at a time and see what works or par baking the skin will remove the moisture and get a spring, 30 seconds on your stone(steel, I should have said, I know you use a steel). You can sauce before the par bake to get a more uniform cornichione otherwise it will bubble all over.

 

[ThirstyPawsHB]

Italian sausage, pepperoni, olives, grilled sweet onions, mushrooms, basil and 4 kinds of cheese. With hb coffee imperial stout.

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[icebob]

Thursday night is pizza night , the usual bobo special,buffalo chicken alfredo and seafood lovers!

 

[kev211]

Made two pies last night. One is a bbq chicken pizza, and the second is a sorta margherita pizza. The marg pizza has homemade red sauce, grilled chicken, mozz, sun-dried tomatoes, olives and fresh basil. Also sprinkled with fresh arugula microgreens on serving

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[icebob]

thursday night is pizza night, got a couple request from work and one for my catholic friend...

 

[hotwatermusic]

Made two identical veggie pies. One with a high gluten flour and one with a regular bread flour. Bob's red mill (hg) vs. King Arthur(bread). The second pic is hg on the left bread flour on the right. Preferred the hg flour during mixing but after 3 days cold ferment they were pretty much identical and behave the same. The pictures suck but the crum was comparable.

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[Jwin]

Made a couple in deep dish pans at 450
Made some super wet dough, proofed for an hour, spread in the pans by hand and parbaked.
Homemade sauce with organic crushed tomatoes, roasted garlic, frozen basil from last year, olive oil, salt, pepper and cayenne.
Regular cheese, don't be hating...
And a Chicago style mushroom and spinach
Used up the last couple Elmo plates from kids party last week too!

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[tjosborne]

Did a deep dish Saturday.
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