The Home Made Pizza Thread

[Temptd2]

Holy crap, @icebob! I'm comin' to YOUR house on Thursday night! Your pizzas look spectacular, and I wouldn't say NO to that martini, either!

 

[kev211]

Holy crap, @icebob! I'm comin' to YOUR house on Thursday night! Your pizzas look spectacular, and I wouldn't say NO to that martini, either!

I was just gonna say... So whens my invite @icebob? Looking at your pizza and beverage skills I dont have much to offer food and drink wise, but I do think that Im a pretty good conversationalist

 

[Ozarks Mountain Brewery]

"Martini and pizza" what, no home brew?? now where's your head at lol

 

[Temptd2]

"Martini and pizza" what, no home brew?? now where's your head at lol

No, no, no! The martini is for while you're MAKING the pizza. THEN you break out the homebrew when you're fixin' to eat the pizza!

You're welcome.

 

[icebob]

first pic has a beer in it! I always have a dirty Martini when I dress the pizza!

 

[Temptd2]

Dressed, undressed - is there a BAD time for a dirty martini?

 

[johnmac22]

Second run with the GMG pizza oven. Used the Peter Reinhart Neapolitan recipe this time. Very happy with the results. This dough seems to handle high stone temps better than the NY style. Just a simple salami pie today.

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[Jwin]

Round BHprovolone and Moz, half BH turkey pep
Grandma is just fresh mozzarella and garlic

Wish my basil plants were bigger
Used Bob's red Mill artisan flour in Belluccis dough recipe. Added a teaspoon of gluten protein. Stressed the KitchenAid pretty good. Gonna try warmer water next time to see if that's easier on the mixer.

Anyone have any tips on preserving sauce? Can it freeze ok? GFS has a good selection. But they are gallon cans. I know sauce oxidizes pretty quick and changes flavor. Would filling acouple sanitized Mason jars and putting them in the fridge work?

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[Ozarks Mountain Brewery]

2 pound pizza day, its a clean all leftovers out of the fridge pizza and man is this
filling, 16" pan pizza

 

[trav77]

Second run with the GMG pizza oven. Used the Peter Reinhart Neapolitan recipe this time. Very happy with the results. This dough seems to handle high stone temps better than the NY style. Just a simple salami pie today.

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Looks great. I just modded a cheap water smoker by installing a kab6 banjo burner and a pizza stone to (hopefully) make a high temp pizza oven. Will report back if I don't 'splode myself.

 

[applescrap]

Round BHprovolone and Moz, half BH turkey pep
Grandma is just fresh mozzarella and garlic

Wish my basil plants were bigger
Used Bob's red Mill artisan flour in Belluccis dough recipe. Added a teaspoon of gluten protein. Stressed the KitchenAid pretty good. Gonna try warmer water next time to see if that's easier on the mixer.

Anyone have any tips on preserving sauce? Can it freeze ok? GFS has a good selection. But they are gallon cans. I know sauce oxidizes pretty quick and changes flavor. Would filling acouple sanitized Mason jars and putting them in the fridge work?

The sauces freeze great. If you are really wanting exact flavor vacu seal it. I should do same, thanks for the idea.

 

[ThirstyPawsHB]

The sauces freeze great. If you are really wanting exact flavor vacu seal it. I should do same, thanks for the idea.

Apple, your alive! We need more players in Fellowship of the Beer VI. A Colorado connection would be great. If you're interested, PM me. Regards, Piano

https://www.homebrewtalk.com/showthread.php?t=626454

 

[kev211]

Made a new pie today. I used Cardiff crack (it's a marinated tri tip. If you've been to San Diego, you've heard of it) homemade BBQ sauce, onions and black olives. Turned out fantastic. Convection oven at 600. Didn't use enough flour on the dough so it stuck to the peel on the transfer which was a bummer, but 4 spatulas later and it came right off haha.

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[hotwatermusic]

Does the tri-tip dry out? I've been told it's not the same after the bake.

 

[hotwatermusic]

Someone had posted about frozen stuff. This was from a frozen dough ball. About a week old. Works fine but there is a difference. Your results may vary. I leave mine on the steel longer than a fresh ball. Tasted great. Shaved Brussel sprouts and spinach. The sauce was fresh. I do have some red frozen, the consistency can change but it works also. Used some of that black garlic in a beschemel for this pie. Kind of weird. Looked and tasted like a gravy...

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[Ozarks Mountain Brewery]

nice, I freeze fresh tomato sauce from brandywine tomatoes and its fine just thinner and needs to be cooked longer after freezing and so I see Im not the only one with 3 remotes lol

 

[kev211]

Does the tri-tip dry out? I've been told it's not the same after the bake.

I havent noticed that it does. That being said, I cooked to med-rare, and rested the steak so it was pretty juicy. This particular marinade is always a juicy steak so its a good one to use. Also I put the meat under the cheese and other toppings so it seems to get blanketed. Couple that with the convection bake and it gets things done in a jiff.

 

[hotwatermusic]

Thanks. I have a friend who is known for his tri-tip, we have been talking about collaborating. Those are some good ideas. He's tried making pizza with it but didn't like the results.

 

[kev211]

Inb4 @icebob . Went Thurs night pizza night. Felt unoriginal tonight so went BBQ chicken pie with homemade BBQ sauce

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[icancook]

[/IMG]
Breakfast Pizza With Hash Brown Crust Recipe
I. INGREDIENTS
1 package shredded hash browns
2 tablespoons butter, melted
Salt and pepper, to taste
3 eggs
8 slices bacon
1/2 cup diced ham
2 cups cheddar cheese, shredded
II. INSTRUCTIONS
1) Pre-heat oven to 425 degrees Fahrenheit.

2) Spread the shredded hash browns on a pizza pan and press into a crust shape. Drizzle with melted butter, sprinkle with salt and pepper. Bake for 20-25 minutes.

3) While the crust is baking, fry 8 slices of bacon and make scrambled eggs.

4) Remove crust from the oven and top with the scrambled eggs. Next, crumble the bacon and sprinkle it over the eggs. Follow the bacon with the diced ham, and any other toppings you desire. Cover it all with shredded cheddar cheese.

5) Return the breakfast pizza to the oven and bake for an additional 20-25 minutes.
Video recipe
https://youtu.be/VgaClCNbLoQ

 

[icebob]

late post but Thursday was still pizza night!

 

[Ozarks Mountain Brewery]

Nice New York style pizza, this has Broccoli on it, kind of takes over but still great, Hamburger, Pepperoni, Broccoli, yellow onions, Crushed Garlic and 2 types of cheese

 

[Weezy]

Anybody try casting their own stone using high heat refractory mortar? (Or have a link to a reasonably priced large rectangular syone?)

 

[ThirstyPawsHB]

Wife made a great one with tapenade.

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[headbanger]

You guys are killing it!

 

[headbanger]

Anybody try casting their own stone using high heat refractory mortar? (Or have a link to a reasonably priced large rectangular syone?)

I've heard that the large travertine tiles (untreated) like you can get at the big box hardware stores work pretty well.

 

[applescrap]

Made the dough last night, so easy. Its just sitting there waiting for tonight

 

[applescrap]

The drunken dough was the right recipe at least. Three pizzas with salchicha and three pepper onion blend. Cooked 2 a little longer, really liked that. Can see where second stone is needed. It just gives it that extra boost? What is advantage of second stone?Thanks. Cheddar on one. Tried to be gentle but 3 and 5 y.o. help makes it tough.

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[kev211]

Had some leftover smoked brisket and grilled corn on the cob from last night so decided to use the 2 doughs I had fermenting in the fridge to make a leftover BBQ pizza of sorts

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[NickTheGreat]

Anybody try casting their own stone using high heat refractory mortar? (Or have a link to a reasonably priced large rectangular syone?)

I saw a link somewhere to guys using kiln shelves
http://www.axner.com/cordierite-shelf-16x16x34square.aspx

I haven't ordered yet, but they have a lot of different shapes/sizes. I just haven't pulled the trigger yet.