The Home Made Pizza Thread

[applescrap]

Pizza for lunch. Broiler method was better. First one had pizza to low and it is white crust. I am so sick of the cheap bag mozzarella . These were lightly cheesed with boars head mozzarella slices, fresh mozzarella, and sargento provolone parmesean mix slices. Also procuitto and pepperoni. They were sooooooo much better than the kroger mozzarella.

 

[Hanglow]

Made eight the other day, didn't take any pics of the finished pizzas on the day, here's a couple of cold/reheat pics. I had pizza three meals in a row as we had some leftovers

reheat with a few extra toppings

cold

 

[Evets]

I made a couple for lunch yesterday.

 

[Schlenkerla]

Mexican pizza...

Using a wheat crust...

Sauced with Garlic, onion, New Mexican Chili Pepper, and tomato sauce with dried oregano.

Topped with diced beef arracherra and asadero, monterey, and cheddar.

Done on my Traeger with apple pellets.

 

[applescrap]

Wow, how did the smoke taste on the pizza.

 

[Schlenkerla]

Wow, how did the smoke taste on the pizza.

While it was tasty, I didn't notice it at all. I cooked it at 475F so with a pellet smoker the effect is more heat than smoke. Supposedly the smoke feature is more predominant at 350F and lower.

I tend to like total smoke bombs. This was not that.

This is my 2nd use of my Traeger. The other was reheated pecan smoked ribs.

 

[applescrap]

The Chicago pie i put in the freezer reheated really well. Had to cut it to warm center.

 

[applescrap]

8 pizzas. Made some extra. Figured out my woes with the oven. It doesn't seem to turn the broiler on unless the door is open.

 

[Ozarks Mountain Brewery]

so whats your dough recipe, while mine is very good I don't get air pockets in the crust at all

 

[applescrap]

Mines not the most glamorous but its my utility recipe, i make over and over. Its the 5 min artesian bread recipe. The no knead recipe posted on this thread is similar, but longer sit time. Mine is 3c water, 6.5 c flour, 1 tbl salt, 1 tble yeast. 2 hour rise. Put in fridge. The air i think comes from not overworking it also. I got lucky with these as i dont usually let them sit. They sat and i stretched easily and the crust didnt get beat up. Something i need to remember for next time.

 

[Ozarks Mountain Brewery]

I do this 2 ways, either serve the same day or refrigerate for at least 2 days, I like it the same day for texture but the flavor is better in the fridge, this makes 2 -12" semi thin crust pizzas

Ingredients

· 2 1/2 to 3 1/2 cups of flour
· 1 tb yeast
· 1 tb salt
· 1 tb sugar
· 1 tb olive oil
· 1 ½ cups warm water

Instructions

1. Mix well in dough mixer, add flour or water to make a ball sticky
2. Cover with plastic and let rise for 2 hours in a warm spot
3. Add flour to the wet dough and pan and shape into a disk stretching out as far as you can
4. Roll with dough roller to the edges of pan
5. Cover and let rise again on the pan for an hour in a warm spot

 

[applescrap]

Interesting. Near similar flour water ratios. It seems with yeast less is longer rise, more is shorter. I have seen and wonder about the 15 min recipes. I like the salt in that recipe fully seasoned surely. I think my pizza got its evoo when i spread it. Need to try sugar in my dough.

 

[Ozarks Mountain Brewery]

the sugar lets it rise faster and it really only takes an hour, I set mine in the water heater closet it's the perfect temperature, I like the dough to be wet or very sticky after rising then I coat it liberally with flour and that adds more food to rise a second time on the pan

 

[Hanglow]

Has anyone made a 100% white spelt pizza? was thinking of giving it a go

 

[Ozarks Mountain Brewery]

not a very good picture and don't have any more had this the other day all leftover pizza

 

[davidabcd]

I like making both round and square. The round is just a round using the same dough (refrigerated) as I use for making the Detroit style. I'm trying to duplicate the pizza made by a place called Buddy's (opened in 1946), here in Detroit.

 

[gromitdj]

My 2nd attempt at the Blackstone was last night. I'm getting the hang of it. The all Caputo "00" dough and home-made sauce were definitely an improvement over my last effort.

The dough was cold fermented for 2 Days, and each pie was in the oven for about 90-120 seconds. I may gain some weight in the next few months.

 

[ba-brewer]

My 2nd attempt at the Blackstone was last night. I'm getting the hang of it. The all Caputo "00" dough and home-made sauce were definitely an improvement over my last effort.

View attachment 583730
The dough was cold fermented for 2 Days, and each pie was in the oven for about 90-120 seconds. I may gain some weight in the next few months.

Your pizzas look delicious.

What was your cold fermented dough recipe?

 

[gromitdj]

Your pizzas look delicious.

What was your cold fermented dough recipe?

Thanks.

Caputo Flour: 100%
Water: 63%
Salt: 3%
Yeast (ADY): .75%

I mixed/kneaded the dough and then bulk fermented @ refrigerator temps for +/- 24 Hours. Then made 280g dough balls and kept them at 45°f for 18 Hours. Then let them rest at room temp until shaping and baking.

This was my first time using Caputo Flour and I think it really was the trick to getting the nice "leoparding" on the crust. That and the high heat that the Blackstone is capable of. In fact, I might need to turn it down a little next time, since the bottoms were a little burned.

 

[davidabcd]

View attachment 583730
The dough was cold fermented for 2 Days, and each pie was in the oven for about 90-120 seconds. I may gain some weight in the next few months.[/QUOTE]
I love the fact that a pizza can be made in under two minutes! I made pizzas for six years when I was younger and the oven (Bakers Pride, maybe?) was at 525.
I've seen a LOT of nice ovens on here--beautiful ovens, ovens to be coveted. My brother has an Egg--green avocado looking thing--and he whips 'em out pretty fast but not that fast. He doesn't brew but he does bake and I'm going to tell him to read this ENTIRE pizza thread. There are some crazy-good recipes, especially for round or Sicilian?
My first contact with a 700 degree (or whatever) oven was in Niagara Falls where I was served a Margarita [edit: Margarita pizza] so fast I didn't know what hit me. Nice method.

 

[davidabcd]

8 pizzas. Made some extra. Figured out my woes with the oven. It doesn't seem to turn the broiler on unless the door is open.View attachment 583339View attachment 583340View attachment 583341View attachment 583342View attachment 583343

Based on your posts, you seem to cook a lot? Nice pizzas, by the way.
The lines are too long at Wendy's during dinner; not enough folks cooking in the home.
I do all the cooking (99%). My wife can but I like it.

 

[davidabcd]

The dough was cold fermented for 2 Days, and each pie was in the oven for about 90-120 seconds. I may gain some weight in the next few months.[/QUOTE]
If you don't mind the question, why the ferment? Is there a beer analogy in there somewhere? If the answer could be not too complicated, just the very basics? I do pizza but am not educated extensively (in anything). Thanks!

 

[davidabcd]

I kind of like this thread better than the beer ones. When I post an answer to what I know is a basic answer, I STILL have to be ULTRA careful or someone will point out the most minor thing even if it's understood without writing it out.
[SOME] Beer people can be a little uptight, somewhat authoritarian about the process and, in fact, kind of _itchy.
This seems more laid back, more my style like, "Hey, that dough is cool! Look at those bubbles. How'd you hydrate that, man? It rocks!"
"Oh, yeah, thanks, thanks a lot!" [gives recipe]
Don't get me wrong: I love making beer but it is beer.
Is there a pizza club I can join? If not, I'm happy with this.

 

[davidabcd]

My 2nd attempt at the Blackstone was last night. I'm getting the hang of it. The all Caputo "00" dough and home-made sauce were definitely an improvement over my last effort.

View attachment 583730
The dough was cold fermented for 2 Days, and each pie was in the oven for about 90-120 seconds. I may gain some weight in the next few months.

I messed up using this forum stuff. Look near this area. I had a question for you, if you don't mind.

 

[davidabcd]

Quicky Pizza.

Fife flour 75% hydration
Onions, Tomato, Coastal Cheddar, dill and Basil. Spiced up with my own grown pepper spice mix.

You've already won "Most Interesting Pizza of the Decade." I would totally eat that pizza. I'm surprised at the skill level. I guess I should have expected beer makers to be competent in other arenas.
Anyway, well done.

 

[gromitdj]

If you don't mind the question, why the ferment? Is there a beer analogy in there somewhere? If the answer could be not too complicated, just the very basics? I do pizza but am not educated extensively (in anything). Thanks!

It is a ferment, but not in a beer sense... The yeast work on the sugars to create CO2 and alcohol, but at a small scale. It's really the flavor and texture that we are after. (So maybe it is kind of in a beer sense)

 

[davidabcd]

It is a ferment, but not in a beer sense... The yeast work on the sugars to create CO2 and alcohol, but at a small scale. It's really the flavor and texture that we are after. (So maybe it is kind of in a beer sense)

good.totally makes sense. thanks.

 

[ba-brewer]

Thanks.

Caputo Flour: 100%
Water: 63%
Salt: 3%
Yeast (ADY): .75%

I mixed/kneaded the dough and then bulk fermented @ refrigerator temps for +/- 24 Hours. Then made 280g dough balls and kept them at 45°f for 18 Hours. Then let them rest at room temp until shaping and baking.

This was my first time using Caputo Flour and I think it really was the trick to getting the nice "leoparding" on the crust. That and the high heat that the Blackstone is capable of. In fact, I might need to turn it down a little next time, since the bottoms were a little burned.

Thanks for the info.

I bought a small bag of 00 flour to try, but should researched it first as I'm not sure my Pizzeria Pronto will get hot enough. It will still be pizza.

 

[NeilMac]

You've already won "Most Interesting Pizza of the Decade." I would totally eat that pizza. I'm surprised at the skill level. I guess I should have expected beer makers to be competent in other arenas.
Anyway, well done.

lol, Thanks!
I do make some crazy stuff.

 

[applescrap]

David nice comments. Appreciate your opinion. More later from me on that.

Can someone help me. I keep seeing recipes with percents but I dont know how it works.