The Home Made Pizza Thread

[Kent88]

I gotta stop posting drunk.

You'd be setting a dangerous precedent.

 

[Jwin]

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.

Well, the first two episodes are on vice.com, so I assumed that they had hit the TV, but maybe not
Anyone who hasn't seen it, it's a solid reality series. I'm not huge on reality TV, but this kills DDD in my opinion. Frank really knows his stuff.
https://video.vice.com/en_us/show/pizza-show

 

[RevKev]

I gotta stop posting drunk.

You'd be setting a dangerous precedent.

I couldn't post at all if that was a rule

 

[Evets]

Well, the first two episodes are on vice.com, so I assumed that they had hit the TV, but maybe not
Anyone who hasn't seen it, it's a solid reality series. I'm not huge on reality TV, but this kills DDD in my opinion. Frank really knows his stuff.
https://video.vice.com/en_us/show/pizza-show

"The Pizza Show" did a segment on my friend's pizzeria recently and should be airing sometime this fall, I believe. Caputo Cup winner, Norma Knepp, owner of Norma's Pizza at Root's Country Market in Lancaster Co. Pa.

 

[hotwatermusic]

Made a calzone today. A little bigger than intended. Burata, arugala, porcini, and tomato.

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[tjosborne]

Made a calzone today. A little bigger than intended. Burata, arugala, porcini, and tomato.

Looks really good, got a recipe?

 

[hotwatermusic]

Looks really good, got a recipe?

I just used a pizza dough recipe but scaled down slightly (not enough).
200g flour
116g hydration
5g salt
3g evoo
1g idy
Rested in fridge overnight. Then cranked up the oven and baked on a pan until brown.
It was pretty good but I would probably scale further to maybe 160g of flour. You don't need to worry about a cornichione (crust rim), just roll it out as thin as you can.

 

[LakesideBrewing]

Wood fired Sicilian pizza action shot.

 

[kev211]

:drool: :drool: when should I be there to cut into that bad boy?

 

[kev211]

So it's hot as f in San Diego right now so I decided to grill my pie instead of oven the house to death. Apparently grilling removes the intelligent gene that tells you not to grab onto the steel to see if the bottom it's burning. This pizza better be good...

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[kev211]

Good news... It tastes great

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[hotwatermusic]

Good pizza is far more important to man's ultimate success than the intelligent gene!

 

[Temptd2]

@kev211 - OWWW!! I'm glad it turned out well anyway!

We're north of you and it was 99* here yesterday - WAY too hot for central coastal CA - inland a few miles at my Dad's it was 110*!! Yoicks.

We're gonna ORDER a pizza tonight as "more of same" is predicted weather-wise. No AC here, it doesn't warrant the expense of installing it for the 3 days a year we get this crap!

 

[Ozarks Mountain Brewery]

this doesn't look pretty because I cooked it 5 minutes too long but its thin and crispy day

 

[kev211]

@kev211 - OWWW!! I'm glad it turned out well anyway!

We're north of you and it was 99* here yesterday - WAY too hot for central coastal CA - inland a few miles at my Dad's it was 110*!! Yoicks.

We're gonna ORDER a pizza tonight as "more of same" is predicted weather-wise. No AC here, it doesn't warrant the expense of installing it for the 3 days a year we get this crap!

Ya I feel ya. We don't have ac either but I finally caved and bought one of those portable ones. Not for me, but because my wife thought the dog was getting hot haha. But I'm pretty much over these 90+ degree days, and only 3 miles from the beach...

 

[Hanglow]

Wood fired Sicilian pizza action shot.

That looks great

I've not tried one of these yet, any tips for cooking it in the WFO? any differences in floor temp etc?

 

[LakesideBrewing]

That looks great

I've not tried one of these yet, any tips for cooking it in the WFO? any differences in floor temp etc?

What I normally do is get my WFO to 900* and cook a bunch of quick Neapolitan pizzas first. Then I let the oven cool down to 500* to cook up some Sicilian pies. I also use bread flour for Sicilian pies and caputo flour for Neapolitan pies.

 

[Hanglow]

cheers, that's a good idea

 

[hotwatermusic]

Not for me, but because my wife thought the dog was getting hot haha...

Same here. We got one for the dog too. Then we come home and he's napping in the bathroom...
Stupid heat. Over it as well. At least we got those coal miners back to work! Oops wrong forum...Made a sourdough pie. Think I'm calling it on that experiment too. Too much difficulty for such a small difference in depth of flavor. My starter is uberstrong though maybe I'll start making bread and pancakes more.

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[kev211]

I had some carne asada marinating but I had a hankering for pizza. So I made a carne asada "taco" pizza. I made a seasoned sour cream sauce topped with carne, grilled corn, black beans, cheese, cilantro and onions. Turned out pretty great for a 5 hour ferment.

 

[kev211]

Forgot the pic

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[applescrap]

Store bought dough from bag, made ok za. Garden vegetables on one and good weiner (eckrich sp?) on other. Classico pizza sauce was good. Penzys pizza spice on top. Vegetable pizza is whole wheat. One pic shows pp pulled out after 3 minutes or so.

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[kev211]

BBQ chicken pizza. Mixed some chipotle powder into the dough. Added a nice smokey little kick

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[bob1852]

Pizza night! Pepperoni, mushrooms, and basil; artichoke hearts, roasted garlic, onion, Roma tomato, banana peppers, feta, and basil.

 

[kev211]

Pesto chicken with onions, olives, sun-dried tomatoes, black garlic and basil

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[kev211]

Am I the only one making pizzas any more? Grilled chicken with a homemade marinara. Mozz, onions, olives, sun-dried toms, and fresh basil from the garden. Looks a little burnt cuz A. I over did it a touch cuz I was watching mnf and B. I used a black garlic butter on the crust that added to the browning.

100% homegrown hop hb IPA getting in on the photo op

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[Ozarks Mountain Brewery]

OK Ive been physically hurt so i haven't made pizza in a while but this was my last, I make left over pizza, meaning whats in the fridge is what I make

 

[Jwin]

Got some of this coming Wednesday
https://www.amazon.com/dp/B01C4ONFMY/?tag=skimlinks_replacement-20
It has a mix of yeast and sourdough bacteria.
Hopefully going to get me the Neo crust I've been after
I'll be back at it soon for sure
Threw my back out 2 weeks ago, so that slowed me down for a bit...

 

[hotwatermusic]

Apparently I deleted my hbt app. Just realized. I've been making pizza too, look at me!
Any who, I need advice about kale. Anyone use it on pie? Gonna get some from my garden have lacinto and curly but how do I treat it? My wife makes a salad with it but dresses it with lemon juice over night to address some of its over fibrous character. How do I use it? Today's pizzView attachment IMAG2638.jpgView attachment IMAG2637.jpgView attachment IMAG2635.jpgas were porcini, prosciutto and truffle, and a butternut, sub dried and pine nut with brie.
Served with a Brett beer that was past prime, unfortunately, because the bottling yeast looked like black pepper when it drained, SAD! (trump voice)View attachment IMAG2639.jpg

 

[applescrap]

Got some of this coming Wednesday
https://www.amazon.com/dp/B01C4ONFMY/?tag=skimlinks_replacement-20
It has a mix of yeast and sourdough bacteria.
Hopefully going to get me the Neo crust I've been after
I'll be back at it soon for sure
Threw my back out 2 weeks ago, so that slowed me down for a bit...

Cant wait to hear about how this works. Sorry to hear about the back. That sucks. Hope you heal quickly.

@hotwatermusic glad you re back. Pizza looks awesome as usual.