Home made pizza

Discussion in 'General Chit-Chat' started by Ozarks Mountain Brew, Sep 20, 2016.

  1. superartsy

    superartsy New Member

    Joined:
    Mar 18, 2019
    Messages:
    16
    Likes Received:
    4
    Trophy Points:
    3
    That looks delightful.
     
  2. Brewer #225978

    Brewer #225978 New Member

    Joined:
    Mar 29, 2019
    Messages:
    8
    Likes Received:
    1
    Trophy Points:
    3
    Above one is looking yummy.:p
     
  3. Merlin’s Crypt Brewing

    Joined:
    Apr 17, 2019
    Messages:
    4
    Likes Received:
    16
    Trophy Points:
    3
    Gender:
    Male
    Occupation:
    X-60, Engineer Assistant
    Location:
    Reinbeck, Iowa 50669
    The wife and I make “homemade” pizza quite often, everything but the cheese and meat we grow and make into sauce. Several weeks ago I had extra wort from a ESB I was making earlier so I used it while making the dough. It turned out way better than I thought it would. So from now on it will either be a wort-dough or the sourdough (friendship) that I started almost three years ago.
    Might have to get a mill to grind up the grains after brewing and try that also. Did that many years ago and made the best pancakes we ever had, But could only eat one at a sitting (very filling).
     
    Trialben likes this.
  4. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,959
    Likes Received:
    10,561
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    You can also make bread out of spent grains too.
     
  5. The Brew Mentor

    The Brew Mentor Well-Known Member

    Joined:
    Aug 19, 2012
    Messages:
    973
    Likes Received:
    606
    Trophy Points:
    93
    Gender:
    Male
    Location:
    Mentor, Ohio
    [​IMG]

    Here's one from a little while ago.
    I've gone down to a 60% ratio now and it works out better in my Blackstone pizza oven.
     
    thunderwagn and Craigerrr like this.
  6. The Brew Mentor

    The Brew Mentor Well-Known Member

    Joined:
    Aug 19, 2012
    Messages:
    973
    Likes Received:
    606
    Trophy Points:
    93
    Gender:
    Male
    Location:
    Mentor, Ohio
    [​IMG]

    I also do Focaccia and other artisanal breads.
     
    thunderwagn and Craigerrr like this.
  7. Craigerrr

    Craigerrr Well-Known Member

    Joined:
    Mar 14, 2018
    Messages:
    5,489
    Likes Received:
    8,274
    Trophy Points:
    113
    Is that the dough to toppings ratio?
     
  8. The Brew Mentor

    The Brew Mentor Well-Known Member

    Joined:
    Aug 19, 2012
    Messages:
    973
    Likes Received:
    606
    Trophy Points:
    93
    Gender:
    Male
    Location:
    Mentor, Ohio
    60% hydration
    I.e For 1000 grams of flour, I use 600 grams of water.
     
  9. Craigerrr

    Craigerrr Well-Known Member

    Joined:
    Mar 14, 2018
    Messages:
    5,489
    Likes Received:
    8,274
    Trophy Points:
    113
    Oh cool, could I ask what other ingredients go into the dough?
     
  10. The Brew Mentor

    The Brew Mentor Well-Known Member

    Joined:
    Aug 19, 2012
    Messages:
    973
    Likes Received:
    606
    Trophy Points:
    93
    Gender:
    Male
    Location:
    Mentor, Ohio
    yeast and salt
    that's all
    Typical batch for 6ish dough's;

    1000 grams flour ( I like Bob's red mill ,unbleached all purpose)
    600 grams water
    15 grams salt
    1/2 tsp. yeast
     
  11. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,816
    Likes Received:
    4,050
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    I have a new recipe that I just love

    2 3/4 teaspoons dry active yeast
    2 tablespoons sugar
    1 tablespoon honey
    1 tablespoon olive oil
    2 teaspoons salt
    3 cups bread flour (or all-purpose flour)
    Add warm water (appox. 120° F)
    Roll into a ball, rub with olive oil then ferment cold in a fridge for 12 hours or over night

    there is no set water amount with mine I add it last and adjust as I go
     
  12. The Brew Mentor

    The Brew Mentor Well-Known Member

    Joined:
    Aug 19, 2012
    Messages:
    973
    Likes Received:
    606
    Trophy Points:
    93
    Gender:
    Male
    Location:
    Mentor, Ohio
    That's a lot of yeast.
     
  13. The Brew Mentor

    The Brew Mentor Well-Known Member

    Joined:
    Aug 19, 2012
    Messages:
    973
    Likes Received:
    606
    Trophy Points:
    93
    Gender:
    Male
    Location:
    Mentor, Ohio
    On my pizza oven, in order to get a nice center part of the dough so it's not underdone, I've reduced the water.
    When I do them in my oven in the house, I can go with 70% water
     
  14. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,816
    Likes Received:
    4,050
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    since it ferments in the fridge you need more yeast, it comes out perfect, the honey helps it keep raising after warming up
     
    The Brew Mentor likes this.
  15. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    9,959
    Likes Received:
    10,561
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    Recon some DME would go alright too:).
     
    thunderwagn and Craigerrr like this.
  16. The Brew Mentor

    The Brew Mentor Well-Known Member

    Joined:
    Aug 19, 2012
    Messages:
    973
    Likes Received:
    606
    Trophy Points:
    93
    Gender:
    Male
    Location:
    Mentor, Ohio
    [​IMG]

    300 Gram dough's
    60% hydration
     
  17. The Brew Mentor

    The Brew Mentor Well-Known Member

    Joined:
    Aug 19, 2012
    Messages:
    973
    Likes Received:
    606
    Trophy Points:
    93
    Gender:
    Male
    Location:
    Mentor, Ohio
    [​IMG]

    This is the 3rd one coming out.
    The 4th one came out the best but I forgot to get a picture.
    500° for 12 minutes on a stone in the house oven
     
    Mase likes this.
  18. Mase

    Mase Well-Known Member

    Joined:
    Mar 16, 2017
    Messages:
    1,772
    Likes Received:
    2,116
    Trophy Points:
    113
    Gender:
    Male
    They look delicious ‘Mentor! :D

    Now I’m hungry :p
     
    The Brew Mentor likes this.
  19. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    9,836
    Likes Received:
    7,214
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Baker's percentages: Everything is measured as a percentage of the total flour. 60% hydration is just what it says: For every 100g flour, use 60g water.
     
  20. Ozarks Mountain Brew

    Staff Member

    Joined:
    Nov 20, 2012
    Messages:
    7,816
    Likes Received:
    4,050
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    IT Managment
    Location:
    The Ozark Mountains of Missouri
    I've found that not all flour is the same density, also a loose or tight cup of flour measures differently so different water amounts cant be measured ahead that's why I just adjust every batch at the end as I go adding more flour or water as needed
     

Share This Page

arrow_white