Home made pizza

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

  1. jeffpn

    jeffpn Well-Known Member

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    I've never heard of a pizza screen before. I just bought a 16" one!
     
  2. Ozarks Mountain Brew

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    you bought a pizza screen? or pan
     
  3. Ozarks Mountain Brew

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    its kind of hard to photograph, its so translucent



    WP_20161022_009.jpg WP_20161022_008.jpg
     
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  4. jeffpn

    jeffpn Well-Known Member

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    A screen. We've always had the pans.
     
  5. Ozarks Mountain Brew

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    Ive found an easy way to transfer the dough to the screen, use a larger pan upside down flour it liberally, stretch or roll your dough on it then oil and place the screen on top, turn both over and peel the bigger tray slowly off the dough then stretch the dough to the edges of the screen, once on the screen don't press down

    let it raise on the screen
     
  6. jeffpn

    jeffpn Well-Known Member

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    Here you go. I can't take credit for this. My wife made it. She makes her dough with beer. She used my SMaSH Marris Otter and Target. Nice to have beer on tap. She used to open a can to get a few ounces.
     

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  7. Ozarks Mountain Brew

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  8. Ozarks Mountain Brew

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    I wasn't busy today, had the day off so I started making pizza flour up batch by batch, I mix allot of different stuff in my crust so I just added it all including the yeast then sealed it with my food saver in separate bags now all you need to add is water, then I put 3 in bowls to rise for the day after thanks giving then sealed again and put in the keezer for a week, each one of those will make an 18" pizza should be good

    WP_20161115_005.jpg
     
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  9. Gerry P

    Gerry P Active Member

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    A couple years ago I became obsessed with making Chicago deep dish pizza, probably because I can't get it around here. I haven't made one recently, but here's a pic of an early attempt that turned out pretty good. Normally I don't use diced tomatoes, I make the sauce from crushed tomatoes. I make mine in a cast iron skillet. From the ground up you have crust, shredded mozzarella, sliced provolone, pepperoni, Italian sausage, sauce, and grated Parmesan.
    Chicago deep-dish haters: I like good NY pizza too, which is something else I can't find down here. I haven't figured that one out yet, but when I decide to work on it I'm buying a pizza steel. 10171758_508459879254902_6429184284249306770_n.jpg
     
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  10. Gerry P

    Gerry P Active Member

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  11. Ozarks Mountain Brew

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    Im with you I get obsessed with something and don't quit till its perfect
     
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  12. Ozarks Mountain Brew

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    Ive used allot of different pans, I have a well made aluminum pan now that is too thick and doesn't brown very well even on the bottom shelve at 550f it doesn't brown like it should so that should work if you heat it up ahead and transfer the pizza to it which is the hard part, Ive got a large stainless pizza peel that helps but its still hard with the crust moist like I like it
     
  13. Ozarks Mountain Brew

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    my next pizza venture is a layered pan pizza with toppings in the middle and top
     
  14. Ozarks Mountain Brew

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    I just vacuum sealed a bunch of ingredients, a package of bacon with made large bits, a pound of hamburger, a pound of sausage, 3 different bell peppers red, yellow, orange, a package of mushrooms. 2 yellow onions and sliced black olives, all in portions that you would add to one pizza, my house smells good o_O now its beer time
     
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  15. Ozarks Mountain Brew

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    #35 Ozarks Mountain Brew, Nov 21, 2016
    Last edited: Nov 22, 2016
    I guess i didn't answer this, I have an 16" stainless pizza steal with a 2 foot handle, I will say that that my dough is rather wet and I cant use it like normal but its rather big but comes in handy when using my pizza screens in a 550 oven,
     
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  16. Ozarks Mountain Brew

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  17. Trialben

    Trialben Well-Known Member

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    Ozarks you need to try a sour dough pizza base if you haven't already. I used to make my own sour dough bread and used this as a base for pizza. Mix in some chia seeds into dough and it will be a cruchiest base ever with that sour dough tang.
     
  18. Ozarks Mountain Brew

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    My latest dough is soured, and its been in the fridge for a week and I have 70 OZ of dough to play with I think Ill save a starter for the next batch
     
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  19. Nosybear

    Nosybear Well-Known Member

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    May have to do a "Granddaddy's Favorite" for the grandkids this weekend....
     
  20. jeffpn

    jeffpn Well-Known Member

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    What's that? Pizza Hut? :D
     
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