The Home Made Pizza Thread

[Nick&Worty]

Tonight was a cheese pizza topped with the caper sauce from this recipe:
https://www.homebrewtalk.com/threads/mozzarella-spiedini-with-lemon-caper-sauce.686536/

 

[Nick&Worty]

Eventually got something reasonable considering it was just me eating.

Way to hang in there! If it's helpful, I use my bread machine for pizza dough ALL the time, and if you have a 2LB cycle, you should be good to (in this order):

• Nuke 1.5 cups of water (liquid measuring cup) for 2 mins until just boiling - throw into bread machine
• Add 2 Tbsp extra-virgin olive oil
• Add 1 tsp salt
• Add 1 Tbsp sugar
• Add 4 level cups bread flour (all purpose will work but bread flour is better)
• Make a small crater in the top of the flour and add 1 Tbsp bread yeast
• Turn bread machine on 2Lb dough cycle

I never follow a book recipe, just this. Just that basic recipe will give you decent dough. As soon as it starts mixing, sometimes I throw all manner of stuff in there, crushed garlic, herbs de Provence, black truffle oil, Italian seasoning, garlic powder, basil, oregano, etc. If you want to get funky, replace the water entirely with room temperature sourdough starter at 1:1. Good luck!

 

[Hanglow]

Not made pizza outside for a while, this one was from start of december

 

[Nick&Worty]

So the Minecraft Creeper pizza was good in theory but after it baked it morphed a bit. Plus a cheese & Buffalo chicken pizza. Delicious!

If you mean all the air bubbles in the crust, you can fix that right up with a perforator. Run one of these little suckers all across the dough right before you sauce, and no more air bubbles!

Update International RD-5 Stainless Steel Pizza Roller Docker, 8-Inch, silver https://www.amazon.com/dp/B002NQIZOC/ref=cm_sw_r_cp_api_glc_fabc_8yl7FbGQTXJKC?_encoding=UTF8&psc=1

 

[Kent88]

The Best Cheese for Delicious Homemade Pizza

Saw this, felt like sharing.

 

[Nick&Worty]

My girl said she wanted to make salads for dinner, so I told her mine is gonna be spinach and mushrooms with cheese and a light tomato dressing...

Heated on top of a crust at 475 for 11 mins, but does that really matter?

 

[pshankstar]

Tried my hand at Detroit style pizza this weekend. It was good and a nice change up, but I’ll stick with my go to pizza recipe. The family agreed it was good but not as delicious as my “normal” pizza.

 

[orionol73]

View attachment 713948View attachment 713950View attachment 713949Tried my hand at Detroit style pizza this weekend. It was good and a nice change up, but I’ll stick with my go to pizza recipe. The family agreed it was good but not as delicious as my “normal” pizza.

Looks delicious! It is a difficult style to master but I think @davidabcd has all the guidance we need
Initial thought is the toppings and extra parm shouldnt be there as they crisp/burn to quickly and more full fat cheese and lots of it, ideally sliced for detroit style

 

[davidabcd]

Looks delicious! It is a difficult style to master but I think @davidabcd has all the guidance we need
Initial thought is the toppings and extra parm shouldnt be there as they crisp/burn to quickly and more full fat cheese and lots of it, ideally sliced for detroit style

always willing to help.

 

[Nick&Worty]

I assume I’m not the only one who ranks rising pizza dough by ”cup size”...

 

[Pkrd]

The Best Cheese for Delicious Homemade Pizza

Saw this, felt like sharing.

Cheese so good it's a threat to national security?
We appreciate your interest in our content. Unfortunately at this time, we are unable to allow international traffic or online transactions.

 

[Kent88]

I'm confused

 

[Pkrd]

I'm confused

Me too.

Why do they restrict international traffic?

 

[Kent88]

Who? What is restricted?

 

[Hanglow]

GDPR I assume

https://en.wikipedia.org/wiki/General_Data_Protection_Regulation

 

[gromitdj]

Broke out the Blackstone for Super Bowl...

 

[Beer Viking]

First one is mozzarella and jalapenos, second one is mozzarella and calabrese salami. I love cooking and make pizzas on a regular basis, but I keep it authentic with a thin crust.

 

[gromitdj]

Looks delicious!

I don't know how to ask without sounding like an ass, so I'll just ask... authentic according to whom?

 

[Dog House Brew]

First of 3, still figuring out sourdough. Fridge ferment was 6 days. Different starter regime, not as successful as what I had been doing. Flavor is great though. Second cooked 7.5 min @ 550. Looked and tasted much better. I’ll figure it out, but sourdough is a bit of work when your not baking regularly.

 

[Kent88]

Videos and Recipes We Knead for National Pizza Day

 

[mtnagel]

Pizza with sourdough pizza crust. Not sure the sourdough crust added much for the extra effort and it definitely didn't rise as much. Pizza was still great and fun experiment for sure.

 

[Dog House Brew]

Sourdough is a PIA! Lots of waste if your not a huge baker. I’ll stick with my poolish, benefits IMO, and no waste. Maybe toss a little sourdough in the poolish and get a little more tang?

 

[mtnagel]

Sourdough is a PIA! Lots of waste if your not a huge baker. I’ll stick with my poolish, benefits IMO, and no waste. Maybe toss a little sourdough in the poolish and get a little more tang?

I actually just reduced the size of my sourdough starter so I'll have less waste going forward. You can use the discard in recipes and I made the best pancakes I've ever made with this weeks discard, but in general I do toss it. But essentially you're just tossing some cheap all purpose flour. The amazing sourdough bread is worth the waste though.

 

[ba-brewer]

Sour dough starter can go quite a while in the fridge with only a few feeding to get to back to a useable state. I only keep about 100grams (100% hydration) going at a time which enough for a 1 pound loaf. I discard down to about 5 or 10gm then add 50gm water and 50gm flour, which allows about 24hr between feeding if sitting on the counter.

 

[VApatriot]

I can make a pretty good pizza, I've posted a few pics of a couple of the ones I've made. But after looking at a lot of the pics on this thread, I have a question for you pizza bakers here. What's your secret for getting your dough/crusts so nice and bubbly? I'm kind of jealous that mine don't ever get good bubbles. More yeast maybe?

 

[Konadog]

You can use the discard in recipes and I made the best pancakes I've ever made with this weeks discard,

Sour dough starter waste makes great English Muffin's too!

 

[gromitdj]

I can make a pretty good pizza, I've posted a few pics of a couple of the ones I've made. But after looking at a lot of the pics on this thread, I have a question for you pizza bakers here. What's your secret for getting your dough/crusts so nice and bubbly? I'm kind of jealous that mine don't ever get good bubbles. More yeast maybe?

I don't know who's you might be referring to in particular, but I think good handling and a cold ferment are important. I use Active Dry Yeast and Caputo Pizzeria flour, but I try to ferment the dough for at least 24 hours. Letting come to room temp and handling as little as possible while shaping. I also use a Blackstone oven and expect the cook time to be in the 90-120 second range.

 

[Dog House Brew]

I just made a poolish started batch. I missed the peak time. Still learning how to get that perfect time. I think the 24hr fridge time is perfect. Tonight I’m doing 48hr and it is a bit deflated. Handled too much and the chew isn’t perfect. It is still darn good compared to ordering out. 525 @ 7.5 minutes. Cast Elegance stone

 

[Kent88]

I like sourdough, but I always get lazy after 2-3 months of it. I found pizza crust to be a big waste of sourdough, unless I just needed to discard some anyways. The sourdough just got lost in all the other pizza flavors.

 

[Dog House Brew]

I tried to get my daughter to like the Poolish dough. Man is it easy!! She tries the 4 pies from tonight. Dad I’m sorry, but the sourdough has so much more flavor. Will you make that again.