Home made pizza

[Herm brews]

https://photos.app.goo.gl/6ZmkcqiSTJiUZctq7

Beautiful pie!

 

[The Brew Mentor]

Beautiful pie!

Thanks Herm, I was really happy with it

 

[The Brew Mentor]

Experimenting with some mini pies.
I have to make about 15 of them for my grandsons birthday party next week.
I'm pre baking the shells and then the kids will all top thier own.
Should be fun!
Leave it to my daughter to add a little more to my plate! Haha.
Love being a Papa!

https://photos.app.goo.gl/Jpz14EqhM2v53mvJ9

 

[The Brew Mentor]

https://photos.app.goo.gl/FhAyuL8xqjwMJHHq6

 

[Herm brews]

Those pies are tiny, Brian. Looking good!

 

[The Brew Mentor]

Those pies are tiny, Brian. Looking good!

Most of the kids are under 5 so it should work.
My grandson will be 3.

 

[Herm brews]

Tiny pies for tiny hands. I bet the kids will enjoy the experience, and some might remember what you did for them sometime down the road. Paying it forward.

 

[Ozarks Mountain Brewery]

Most of the kids are under 5 so it should work.
My grandson will be 3.

I do that for Christmas every year, we do a finger food party and wine on Christmas eve

 

[The Brew Mentor]

I've been reading some more on cold fermenting and it seams that the sweet spot is around day 3.
Also, with the cold ferment, I guess a lower protein content is fine, so an all purpose flour should be good.
I'm doing an experiment now with 50% AP and 50% Bread flour.
I'll bake 2 tonight(2 days) and save 1 for tomorrow(3 days) and see if there's a difference.
The last full size pizza I did was with 00 pizza flour after a 1 day cold ferment.
No wonder why I can't get rid of this gut!

 

[The Brew Mentor]

Some observations.
The dough seemed tough on day 2 but still got a nice rise on the crust. I liked it better on day 3.
I didn't like the 50/50 blend of flours.
The bread flour performs well after a 1 day cold ferment. I don't think I'll use the AP again unless I'm in a pinch.
So far, the King Arthur pizza flour is my favorite, but I haven't done more than a 1 day cold ferment with it.
That's next!

 

[The Brew Mentor]

Day 3 pie.
https://photos.app.goo.gl/6S8QR8qiXjvLAudVA

 

[The Brew Mentor]

Day 2 pie

https://photos.app.goo.gl/X5MHKDH5fuLgutbG8

 

[Ozarks Mountain Brewery]

I've tried whole wheat flour and all I can say is "don't", too dense

 

[Zambi]

I've tried whole wheat flour and all I can say is "don't", too dense

I find a little whole wheat flour improves the flavour.
By volume: 4 bread flour, 4 AP, 3 whole wheat.
I had no scale when I was playing with proportions

 

[The Brew Mentor]

I've tried whole wheat flour and all I can say is "don't", too dense

I agree, not bad for bread, but too dense for pizza.
25% isn't too bad but any more than that and it becomes overpowering and too dense.
Cheers

 

[Ozarks Mountain Brewery]

I agree, not bad for bread, but too dense for pizza.
25% isn't too bad but any more than that and it becomes overpowering and too dense.
Cheers

Only good for very thin crust in my opinion
two frozen rounds, almost brown in color, the camera lied

 

[The Brew Mentor]

Only good for very thin crust in my opinion
two frozen rounds, almost brown in color, the camera lied
View attachment 18520

Thin and Crispy! For sure.

 

[GFHomebrew]

Ill go some day 3 please @The Brew Mentor like tommies on a pizza.
They look great.

 

[Herm brews]

Equal weights of All Purpose and Italian 00 flour, ~6 hour rise.
Looks good to me.

 

[The Brew Mentor]

Equal weights of All Purpose and Italian 00 flour, ~6 hour rise.
Looks good to me.
View attachment 18524

Looks good Herm!