Home made pizza

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

  1. The Brew Mentor

    The Brew Mentor Well-Known Member

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    I was a little disappointed with the way the wheat,even @ 10%, reduced the rise in the oven.
    Tasted good though!
    I do like the way the aluminum pan is cooking the crust with a little olive oil.
     
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  2. The Brew Mentor

    The Brew Mentor Well-Known Member

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    upload_2019-6-4_7-39-38.png
    This 1 came out as my favorite!
    The onion pedals are so much better than chopped!
     
  3. Ozarks Mountain Brew

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    Last night pizza, 2-12" and 1-7" , none left today

    IMG_20190604_173721779.jpg IMG_20190604_175739360.jpg IMG_20190604_174458741.jpg
     
  4. Ozarks Mountain Brew

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    I have a bunch of different pans and I've found the aluminum I have which is pretty thick takes longer to to cook than non stick steal, I put the steal in the middle the aluminum on the bottom rack at 550

    IMG_20190604_173734882.jpg
     
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  5. Trialben

    Trialben Well-Known Member

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  6. The Brew Mentor

    The Brew Mentor Well-Known Member

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    Do you put the aluminum 1 in the oven when cooking on the steel? Like the picture shows?
     
  7. Ozarks Mountain Brew

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    I do that to slow the bottom from getting too dark for those pans only, they hold heat too much I guess
     
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  8. The Brew Mentor

    The Brew Mentor Well-Known Member

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    Pizza day again :)
    In preparation for vacation, I scaled to a 5# bag of flour because I'm assuming there won't be a scale at the rental unit we'll be staying at.
    I also made the dough up yesterday morning and did a 6 hour rise before dividing and then moving to a retarder (refrigerator).
    I weighed out 3 different sizes, 16 oz, 13 oz and 10 oz.
    We'll see how they cook up tonight and I may do a couple on the grill.
    Cheers,
    Brian
     
  9. The Brew Mentor

    The Brew Mentor Well-Known Member

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    What do you do with leftover dough's? You make Focaccia for breakfast!
    upload_2019-6-12_8-37-41.png
     
  10. Trialben

    Trialben Well-Known Member

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    Yummo! Breaky for Kings.
    Better than the poridge I'm slurping down.
     
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  11. Ozarks Mountain Brew

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  12. thunderwagn

    thunderwagn Well-Known Member

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    Head First likes this.
  13. Ozarks Mountain Brew

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    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

    this makes 2 -12 inch pizzas but I also divide this into 4 balls and ferment in different containers for personal pizzas
     
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  14. Ozarks Mountain Brew

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    another lunch pizza from the same dough

    IMG_20190618_123803430-2016x1512.jpg IMG_20190618_123813408-2016x1512.jpg IMG_20190618_123958037.jpg
     
  15. Trialben

    Trialben Well-Known Member

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  16. The Brew Mentor

    The Brew Mentor Well-Known Member

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    Looks awesome Ozarks
     
  17. The Brew Mentor

    The Brew Mentor Well-Known Member

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    Try this;
    5# all purpose unbleached flour ( reserve 1 cup for handling)
    49 ounces luke warm water.( 1/4 cup pulled to rehydrate the yeast).
    1.5 TBLS. Non-iodinized salt
    1.5 tsp. Dry bread yeast.
    Autolyse the flour for 30 min
    Then incorporate the yeast and salt.
    Fold after 30 minutes to build gluten structure
    Rise 6 hours
     
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  18. hilarydonovan

    hilarydonovan New Member

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    Looks great Ozarks
     
  19. The Beerery

    The Beerery Active Member

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    Made a dozen random pizzas in the WFO for everyone else so the last pizza of the day was my own.
     

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  20. Ozarks Mountain Brew

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