The Home Made Pizza Thread

[Evets]

I looked at these ovens before I started and the issue that kept me from going this way was the lack of insulation. The design simply has a refractory material (the fire brick) on the inside covered with a layer of regular brick. It would work, but if you are going through the effort to put together an oven, insulation will really help the performance.

Insulation between the slab and hearth bricks is as important as around the dome.

 

[gromitdj]

I looked at these ovens before I started and the issue that kept me from going this way was the lack of insulation. The design simply has a refractory material (the fire brick) on the inside covered with a layer of regular brick. It would work, but if you are going through the effort to put together an oven, insulation will really help the performance.

Insulation between the slab and hearth bricks is as important as around the dome.

If you read the construction instructions for the base and oven, you'll see that they call for both. Either using a Perlite/Vermiculite/Cement Mix or Insulating Castable for the base and a ceramic fiber blanket for the oven.

 

[applescrap]

So moved the steel down and much better crust. Here is the frozen pizza crust. Cut a couple day-old rolls in half and threw them on just to see what would happen a little while later. It put a heavenly crust on the roll I buttered it and put American cheese on it and my son was going mmm, mmm, mmm.

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[applescrap]

Made pizza dough and was all ready and my son kept talking about pigs in a blanket, mummies. He wouldnt stop, really wanted pigs in a blanket. So I took the dough and wrapped, oscar meyer all beef black package that were grilled last night, like little mummies. Had some left over and made little rounds and stuffed them full of hickory cherry smoked pork butt. Lowered oven to 500 and left on parchment. Well as you can see the results were splendid. The bread was crusty and was like artisian bread. But the crust was to strong for the kids. Guess 325 next time? I think stuffing dough is my new favorite thing.

 

[applescrap]

Pics...kind of akward really

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[Temptd2]

Looks good to me!!

 

[RevKev]

Shiitake mushroom and black olive with pepperoni

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[applescrap]

Yeah rev, nice work!

 

[kev211]

Had some leftover smoked pork shoulder that I smoked this weekend so I went the BBQ route again and made a pie out of it. Turned out pretty fantastic

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[Jwin]

Pizza night at the Kev's

 

[applescrap]

Had some leftover smoked pork shoulder that I smoked this weekend so I went the BBQ route again and made a pie out of it. Turned out pretty fantastic

Thats my go to with left over pork shoulder. Love the cheddar. Did you grill the pizza?

 

[kev211]

Thats my go to with left over pork shoulder. Love the cheddar. Did you grill the pizza?

No. I was going to. I thought about it at least haha. This dough recipe I've been using seems to perform better in the oven. I don't think it's the dough fault though. I think my grill just isn't shaped right so it tends to get kinda chewy or kinda burnt. Great grill for grilling meat, not so much for the pizza

 

[applescrap]

No. I was going to. I thought about it at least haha. This dough recipe I've been using seems to perform better in the oven. I don't think it's the dough fault though. I think my grill just isn't shaped right so it tends to get kinda chewy or kinda burnt. Great grill for grilling meat, not so much for the pizza

I miss grilled pizza, its our camping main dinner. Not that you asked but i throw the dough on and par cook the bottom. Then i flip it and sauce and cheese the half cooked side on the grill. My steel got super hot on grill, but didnt have oven effect, so bottom burned before top was done. There are some work arounds for this, but dough straight on makes a nice pie.

 

[kev211]

We had family come over for brunch today so I decided to show off my pizza and beer making skills. There were toddlers and preschoolers present so we had to go kid friendly yet refined. Went with a breakfast pizza with home smoked bacon and scrambled eggs (learned from watching Gordon Ramsay) and a margherita pizza with homemade marinara turned out fantastic

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[hotwatermusic]

Pics...kind of akward really

Jalapeno poppers are good with dough too.

 

[Jwin]

We had family come over for brunch today so I decided to show off my pizza and beer making skills. There were toddlers and preschoolers present so we had to go kid friendly yet refined. Went with a breakfast pizza with home smoked bacon and scrambled eggs (learned from watching Gordon Ramsay) and a margherita pizza with homemade marinara turned out fantastic

Can never go wrong with cheese fresh tomato and basil!

 

[Hanglow]

chorizo, salami, capers, mozarella, san marzano tomato sauce. Can recommend capers on pizza . The dough was frozen from previous batches and was still a little cold. Mozzarella was also defrosted

 

[applescrap]

chorizo, salami, capers, mozarella, san marzano tomato sauce. Can recommend capers on pizza . The dough was frozen from previous batches and was still a little cold. Mozzarella was also defrosted

I love the work you do.

 

[Hanglow]

Cheers! I don't think my waistline does though

 

[Jwin]

Za night tonight
Got 3 doughballs, 4 days old
Pulling them out for one more push
I made a 50g/50g poolish with 1/2 teaspoon dry yeast 5 days ago, then add another 500g 00flour etc. Used cool water in main dough and cold bulk fermented for a day. Then punched it down and balled and cold fermented, aside from a small push today and yesterday.
This will be the oldest dough I've ever used at home.
My hope is that it develops more complex flavor and finer cell structure with the slower ferment.
Just hoping I didn't underpitch and it ceases rising.

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[applescrap]

Oh man jwin cant wait to see the results.

 

[Jwin]

Oh man jwin cant wait to see the results.

Put a pep on a doughball for scale.
Went super thin with NY street style double bake. Came out nice and crispy. I really enjoyed the dough/crust. Definitely going to continue doing the small poolish into an extended ferment when I have the luxury. I may double the poolish next time(5% of the flour to 10%) to see the flavor difference. I'll decrease the yeast a tad to make sure I can still do the 5+ day ferment. I don't think I could go any higher than 10% and still have the long ferment times. I've done 20% poolish and there's no way it could get past 3 days. Fairly confident this dough could have gone up to 7 days.
The crumb/cell structure was fantastic. On thin, it's hard to see but was well developed with a minimal gel layer(goo between the baked dough and sauce).

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[GrogNerd]

About a month ago, the BigHair went lo carb, so I went too

we're reduced to this... Pizza Quik on lo carb tortillas

But after not having pizza for a month, that was the best GD pizza EVER!

No pics. The shame of it

 

[kev211]

I'm calling dibs on being the resident thread BBQ pizza guy. Made two pizzas. Both the same. Smoked pork (put it in the smoker at 6am today) with BBQ sauce, black beans, onions, olives and cilantro. Realized afterward that normally I use shredded cheddar but the mozz worked just fine.

The one on the white cutting board was a 4 day cold ferment with multiple punch downs (is that a thing? Haha) and the one on the blue board is a 1 day ferment. 4 day had better cell structure and a little more flavor but the 1 day seemed to get better rise in the oven

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[hotwatermusic]

I'm calling dibs on being the resident thread BBQ pizza guy. Made two pizzas. Both the same. Smoked pork (put it in the smoker at 6am today) with BBQ sauce, black beans, onions, olives and cilantro. Realized afterward that normally I use shredded cheddar but the mozz worked just fine.

The one on the white cutting board was a 4 day cold ferment with multiple punch downs (is that a thing? Haha) and the one on the blue board is a 1 day ferment. 4 day had better cell structure and a little more flavor but the 1 day seemed to get better rise in the oven

I'm guessing the one day still had some fermentation to go thru. The heat hits the yeast they go crazy for a matter of seconds and blast a fart of co2 and create rise that way. Still go for the slow fermentation. More flavor right?
I would rather get the flavor slowly in the fridge and let the rise come from a super hot oven/stone etc. Strictly from steam eliminating into gluten pockets.
However whatever tastes better is the clear winner and I'm just blabbing...

 

[hotwatermusic]

Today's pies. Taking a break from my sourdough obsession (morbidly failing). Rusty but it came out good...

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[hotwatermusic]

I'm guessing the one day still had some fermentation to go thru. The heat hits the yeast they go crazy for a matter of seconds and blast a fart of co2 and create rise that way. Still go for the slow fermentation. More flavor right?
I would rather get the flavor slowly in the fridge and let the rise come from a super hot oven/stone etc. Strictly from steam eliminating into gluten pockets.
However whatever tastes better is the clear winner and I'm just blabbing...

I gotta stop posting drunk.

 

[Jwin]

Today's pies. Taking a break from my sourdough obsession (morbidly failing). Rusty but it came out good...

Looks delicious. Perfect char
What's your dough recipe? I'm getting a little tired of NY style, blasphemy, I know.
You've got a great rise. I just can't get fluffy out of it. I'm thinking I need to go higher hydration and some bread or AP flour in the mix but not 100%

In other za news, The Pizza Show season two has started on viceland!

 

[kev211]

I'm guessing the one day still had some fermentation to go thru. The heat hits the yeast they go crazy for a matter of seconds and blast a fart of co2 and create rise that way. Still go for the slow fermentation. More flavor right?
I would rather get the flavor slowly in the fridge and let the rise come from a super hot oven/stone etc. Strictly from steam eliminating into gluten pockets.
However whatever tastes better is the clear winner and I'm just blabbing...

Ya you're correct. The longer one definitely had more flavor which I would prefer over a more aggressive rise. I usually try to get over a day ferment, but in this case I did a 1 day cuz my brother offered his presence with his gf and I had to scramble to make a second dough. That being said, it was a pretty cool experiment

 

[hotwatermusic]

Pizza show, what? I've got nothing on my dvr but reruns of s.1... Boo direct tv.
That pizza was 60% hydration, .5% idy, 2.25% pink salt, 1% evoo (staggered mix). I use wort instead of water though. Makes for a bit stickier dough but it's fun to use, believe it was a Belgian single ish base. Cold ferment 4 days.
And both of those pies looked scrumptious kev, that inspired me. Worthy experiment.