The Home Made Pizza Thread

[Curtis2010]

Some specialty flours to play w today. Plan to make up a few smaller pizza w various flour mixes.

 

[Hoppy2bmerry]

Not sure if this is bread or pizza but we have fallen love with these quick bread sticks. I spread a pie and butter it. This one was oiled. Then ideally garlic and a little salt. Maybe rosemary. I sprinkled with savory spice pasta sprinkle. Thats two sprinkles in one sentence. I dock it and then brush with butter when it comes out. I cut the sticks parallel to that first cut. Two pics with and without flash. I kind of miss the big air pockets. The malt powder gives the bread a softer, chewier consistency, I think.View attachment 660337View attachment 660338

Not pizza, certainly could call it bread... Look into focaccia.

 

[Curtis2010]

Tonight's experiement was delicious....as confirmed by 3 other people. I made a 70% GP/30% Buckwheat flour mix, unleavened. Rolled it out paper thin by accident....worried it was too thin, but cooked up deliciously crispy. Even such radically thin crust would support a slice of pizza though.

Also, its not burnt...the buckwheat flour is dark and cooks up darker...its not the best visual appeal, but sure is tasty.

 

[DaveLeaf]

Sounds good. Did you added yeast and waited for dough to ferment? Not a big fan of crispy pizza base but buckwheat flour sounds interesting.

One time I made a dough with 50% wheat flour and 50% full grain spelt flour. It was light and super delicious, but it didn’t ferment out well. I left it for 48h, but I guess yeast was dead or full grain spelt flour doesn’t ferment as well as regular white flour. So the dough ended up as cracker or crispy cookie

 

[DaveLeaf]

Not pizza, certainly could call it bread... Look into focaccia.

focaccias are amazing. I usually use same dough as for pizza. For pizzas one portion is around 280g - 290g, but for focaccia I use around 1500g. Bake in the deep dish with a lot of olive oil. Use same cheese and everything, sometimes I add oven baked cherry tomatoes or nuts. Always comes out amazing.

 

[Curtis2010]

Sounds good. Did you added yeast and waited for dough to ferment? Not a big fan of crispy pizza base but buckwheat flour sounds interesting.

One time I made a dough with 50% wheat flour and 50% full grain spelt flour. It was light and super delicious, but it didn’t ferment out well. I left it for 48h, but I guess yeast was dead or full grain spelt flour doesn’t ferment as well as regular white flour. So the dough ended up as cracker or crispy cookie

No yeast/ferm, my wife likes thin crispy crust so I dont see much point...just been making unleavened (no yeast) bread. It also makes the doughs really quick and easy.

It was paper thin, like half the thickness of a saltine cracker, yet it still cooked stiff enough to support a slice without bending. Im guessing that was due to the buckwheat as I dont think you could do that w just GP flour.

A bit of sugar added would help the yeast get going. Or just using baking powder if you want to fluff it up a bit but not wait for fermentation (most "quick" pizza dough recipes do this).

 

[Curtis2010]

View attachment 660509


focaccias are amazing. I usually use same dough as for pizza. For pizzas one portion is around 280g - 290g, but for focaccia I use around 1500g. Bake in the deep dish with a lot of olive oil. Use same cheese and everything, sometimes I add oven baked cherry tomatoes or nuts. Always comes out amazing.

We are thinking of making something like a focaccia with the left over buckwheat mix dough.

 

[Hoppy2bmerry]

Since we’ve had some discussion on peels and screens I’m sharing a sale on those items code @checkout JANSAVE ends 1/8 @ midnight. (I get no benefit from sharing)
https://www.webstaurantstore.com/sp...m_medium=email&utm_campaign=Costco-Jan06-2020

 

[ba-brewer]

I started with a wood peel, but later got a smaller metal one with a folding handle I like better. Pizza seems to slide easier on the metal one for me.

I still use the wood one(or a pizza pan) to get them out which frees up the metal one to build pizza on.

 

[applescrap]

Made a ny for dinner and decided to whip up some chicago pizza w left over dough. Haha, only showing you one because other sucked. Each was half pound hamburger, layer of cheese, layer of pepperoni and layer of tomato sauce. Seasoned and a dash of pasta sprinkle on top. I think hamburger was supposed to go under pepperoni. The kids said they didnt like them last time these they were eyeing closely .

 

[Staestc]

Got my new Lloyds 14" cutter pan, so tried my hand at DKM's Pizza Inn clone cracker crust last night. Made the dough Saturday afternoon in the food processor then did a 24 hour room temperature rise. Rolled it out with a rolling pin, tucked it in the lightly oiled pan, docked it with a fork, topped it, then baked at 475F for 12-13 minutes or so. It turned out thin and crispy, but not as "crackery" as I would have liked, but this is a first attempt. Amazingly dry dough, but was workable after the 24 hour waiting period.

After mixing in the food processor

Balled up and in a bowl about to be covered

Rolled, cut to the pan, and docked

Out of the oven

P.S. I got a Detroit style pan too!! Stay tuned

 

[orionol73]

First run on my Christmas present.

Used my usual NY style dough that I always thought was good but suffered from lack of heat in the oven

Pleasantly surprised by the results. 30 second cook, spin 180 and then 30 more seconds. Chewy, thin and a bit of crisp. The inside of the dough was so light, moist and fluffy

The second one was good but way to smokey, wife wouldn’t eat it.

I have some fire management skills to learn with this but overall the first go was a success. Anyone have any tips or tricks?

 

[Staestc]

First run on my Christmas present.
View attachment 662867

Used my usual NY style dough that I always thought was good but suffered from lack of heat in the oven
View attachment 662868
View attachment 662869

Pleasantly surprised by the results. 30 second cook, spin 180 and then 30 more seconds. Chewy, thin and a bit of crisp. The inside of the dough was so light, moist and fluffy

View attachment 662870
View attachment 662871
The second one was good but way to smokey, wife wouldn’t eat it.

I have some fire management skills to learn with this but overall the first go was a success. Anyone have any tips or tricks?

Can't help with the fire management, but awesome new oven and the pies look great!

 

[ba-brewer]

@applescrap, Thinking about making some dough to have in the fridge to use for impromptu pizza.

Does this looks similar to the recipe you use for your 5min artisan bread you use for making pizza?

Ingredients
675 g lukewarm water
1 Tablespoon dried yeast 20ml
1 Tablespoon crushed sea salt flakes 20 ml
910 g bread flour

Instructions
To make the dough
1 Weigh the lukewarm water into a 4 litre container.
2 Stir the yeast and the salt into the water, ensuring that there are no large lumps of dried yeast remaining in the water.
3 Weigh in the flour.
4 Stir gently until the flour is incorporated.
5 Cover the container loosely with a lid to allow gasses to escape.
6 Allow the dough to rise at room temperature.
7 Once the dough has flattened and started to fall it is ready to use.
8 If not using the dough immediately store in the fridge for up to two weeks.

 

[applescrap]

Yikes, where have I been. I love the wood fired oven! Yeah I read those pellets can Have some astringency but I am sure you will find out the perfect balance. On the plus side that thing looks like it gets really hot and makes some great pizzas.

@ba-brewer yes something like that. I have friends who bought a 4 qt and they have reported it's not big enough. 6 qt would be the better container ime. Yeah that's the spirit impromptu pizza. I don't have a scale so I have to give you the recipe and you'll be able to match. It's 3 cups water 6 and a 1/2 cups flour one tbsp yeast and I have found 1 in a 1/2 tablespoons salt is a good number. Yes I make it the way you described minus the stir gently. I should get that danish dough stir tool at this point. Basically just make sure all the flour all the way around is incorporated. I have been making batches so long I can tell what I want by looking at it. If it needs more water or flour I just add and stir up. I do this very rapidly. For example we got home at 7 o'clock the other night and I made this loaf of bread, this huge pizza, and made a fresh batch to put the fridge in a manner of 30 minutes or so. I make bread, I make pizza and then I repeat the process so there is not a whole lot that goes into it. The longer it sits it takes on sourdough. I love having dough on the ready, calazones, bread, pizza, c rolls etc...

This pizza came out great. It was huge and it had a really meaty spaghetti sauce on it. It was my mom's leftover pasta sauce from the other night. Man it made a nice pizza and reminded my wife and I that garlic is missing from ours.

 

[ba-brewer]

Thanks @applescrap. Your recipe matches a different recipe I found on mother earth news that calls out 6 cups water, 3 tbs salt, 3tbs yeast, 13 cups flour. I am pretty sure that was the recipe I made about 10years ago.

It made a batch of dough yesterday. The mother earth news recipe seemed a bit wet at 85% hydration so I used the ratios I mentioned earlier which is closer to 75% hydration. I used 750gm of water, 1000gm flour 18gm salt and 10gm yeast. Globbed off 3 250gm chunks to make a couple pizza. The cold dough seemed workable sill, but will see what happens in an hour or so.

This is my conversions, 1cup of water = 125gm, 1cup flour = 236gm, 1TBS = 17gm, 1TBS yeast = 8.4gm.

Excellent rise on your loaf of bread, very nice.

Thanks again.

 

[applescrap]

Your welcome appreciate it, that is the master recipe doubled. Yep its wet, and it needs someone with all of our skills to work with it warm. That loaf is from 10 day dough. I bought a 6 qt on amazon and put a small hole in the lid. So I shut lid after making and then toss in fridge. 2 hour rise or so. Buy yeast in bulk at Sams as well as flour. When we go on vacation I make batches in ice bucket, whatever is big enough. Need to cover hole after a few days, but I never do. Look forward to seeing where you go with this. I ended up buying the book which is filled with variations, I dont try them but want to.

 

[ba-brewer]

So had a bit of a hard time forming a pie. Think the dough was missing the gluten structure I am used to in my kneaded dough. It did not want to stretch in my hands without busting a hole. On a floured surface a little better but did not want to get to thin. That seemed to be OK with the wife and daughter they liked the thicker crust. Was nice to not have to wait for the initial ferment. Pizza were cooked on a pizza steel then transferred to the pan. Maybe add some sugar and or oil to aid browning next time.

 

[applescrap]

Caution rambling ahead

Man do I love this dough. I have also been using diastatic malt powder at a tsp per cup of flour. I stopped for this last batch because it really softens the crumb. I get about 18 rolls or 12ish big rolls per batch. I make them all at once Saturday morning. Used to scoop now eyeball. Put together just right on parchment. I adjust the salt down for cinnamon bread. I roll out real quick on parchment with canola oil to 11 in x 9 in or bigger for more spirals and then spread 1/4c sugar and a sprinkle of cinnamon and roll up and tuck ends under. Put in bread pan and make bread for breakfast. Not too much sugar for the kids breakfast.

I use less salt and make the c rolls. Depends on how you like them, but decadent is half batch or so rolled out with canola oil and gloves on (no mess) I spread a stick of butter and then sprinkle at least one cup sugar mixed with 2tbl ceylon cinnamon on the butter.

When I roll, I roll and stretch ends as need keeping tight square and ends together. Cut to desired size. I have prefered big lately. Put together in cake round with parchment. I flip them upside down when they come out and frost or glaze them.

I use the dough for calazones. I make a pizza on parchment spread with best olive oil I can afford. Top just like real pizza, necessary for me to get ratios right, and then fold sandwiching calazone between folded parchment sheet. Press edges. Dock top five times with fork and bake. I make breadsticks A LOT. Bake broil whatever, have with dinner. I stretch the breadsticks sometimes, and other times I make a pizza spread with evoo, dock. Cook. Spread butter and garlic when it comes out and cut the sticks with pizza cutter. I make boule for dinner, gifts. Reach in, grab a piece make a quick gentle ball and let sit or dont. Man do I love this dough or what. My daily sandwich is a roll with smoked ham and tillamook from sams. After zapped in microwave these sandwiches are super good.

Using this dough for wood fired pizza has been a pita.

Tldr- I love this dough and its versatile. The hearty bread balances sweetness in c rolls make exquisite rolls imo.

 

[applescrap]

The kids and I made some simple pies for lunch. I love making them with them. They make their own little personal pie and eat.

 

[VApatriot]

I made this NY style pepperoni pizza for dinner on Saturday. Tried a different recipe for the dough (see link below if interested). The recipe says you're supposed to get the dough temp to 80-85 deg. I got impatient and stopped at ~76 deg. put it in the refrigerator for ~24 hours for a slow rise like the directions said. It came out really good but not as fold-able as I was shooting for.

link: https://www.pmq.com/recipe-bank/new-york-style-pizza-dough/

 

[Ozarks Mountain Brewery]

I had this last night, it was gone in five minutes, I wish I made two

 

[Hoppy2bmerry]

I’ve been playing around cooking with beer, this crust was made with Oktoberfest. It didn’t really add anything to the crust in my opinion. It was a double batch recipe so I’m going to use the rest for a rosemary garlic focaccia.

 

[Staestc]

View attachment 663977 I had this last night, it was gone in five minutes, I wish I made two

View attachment 663976

That just looks delicious! Very well done!

 

[CTS]

Pizza made from last night with 4 day cold fermented dough. Very tasty.

One thing I have never been happy with is a pizza sauce, to me a good sauce makes the pizza that much better. All the recipes I have tried online I have not been impressed with. Is there a go to sauce in the forum somewhere? Or can someone point me to a good one online?

 

[VApatriot]

Is there a go to sauce in the forum somewhere? Or can someone point me to a good one online? View attachment 664155View attachment 664156

@CTS - I don't know where you live, but in my area (SE Michigan) I buy Mutti brand pizza sauce which is made in Italy. I've tried several brands but for me it's the best. I don't know if you can find it online or not but one of the supermarkets around me sells it. It's the only one I use.

https://www.mutti-parma.com/au/products/sauces-pizza/pizza-sauce-classic

 

[bleme]

One thing I have never been happy with is a pizza sauce, to me a good sauce makes the pizza that much better. All the recipes I have tried online I have not been impressed with. Is there a go to sauce in the forum somewhere? Or can someone point me to a good one online?

I've never written down a recipe - just add stuff till it tastes right - but I noticed a huge improvement when I started using Kirkland Organic Tomato Sauce. It is nearly as thick as a paste, incredibly rich and still in my budget. I've never tasted another sauce that compares. I doubt I will ever buy another brand now.

 

[italarican]

Glad to know the pizza oven still works when it's well below freezing outside.

White pie w/ sausage, fennel, parmigiano reggiano, lemon

 

[orionol73]

Glad to know the pizza oven still works when it's well below freezing outside.

White pie w/ sausage, fennel, parmigiano reggiano, lemon

View attachment 664281

What kind of oven are you using?

 

[bleme]

What kind of oven are you using?

He uses a Pizza Party Passion
https://www.homebrewtalk.com/forum/threads/the-home-made-pizza-thread.405838/page-121#post-8730179