Home made pizza

[Herm brews]

It does look good.

 

[Semper Sitientem]

Took a few tries, but finally perfected the right crust crispiness on the grill

 

[thunderwagn]

Took a few tries, but finally perfected the right crust crispiness on the grill
View attachment 10954

Look delicious!

 

[The Beerery]

I can't remember if I have replied to this or not, but I am a big pizza guy. I have a wood fired oven, and I have modded my oven to get to WFO temps.

I do my cold fermented poolish dough for around 72hrs.

Here are some pies and whatnot.

 

[Josh Hughes]

That looks really good!
Ive been taking slurry, flour, and spent grain flour making crusts and pizza dough.

 

[GFHomebrew]

I can't remember if I have replied to this or not, but I am a big pizza guy. I have a wood fired oven, and I have modded my oven to get to WFO temps.

I do my cold fermented poolish dough for around 72hrs.

Here are some pies and whatnot.

The Pizzas look great so does the back yard bar pizza oven Bbq.
That's some back yard Paradise right there.

 

[The Brew Mentor]

Deep Dish in cast iron!

 

[BOB357]

Nice looking pie.

 

[GFHomebrew]

Hell yeah that looks great.

 

[Blackmuse]

Deep Dish in cast iron!
View attachment 11010

I likes me the looks of that! Care to share the recipe/process?

 

[The Brew Mentor]

I likes me the looks of that! Care to share the recipe/process?

I just use my regular dough which is a 63% hydration dough with 1000G Flour, 20G sea salt and 20G EVOO, 1/2 tsp. yeast and a minimum 1 day cold ferment after initial rise.
I think the trick with this type of pie is to let the dough come to room temp and then gently shape it into the oiled cast pan. Then rest again for at least 15 minutes before topping.
Shape the dough using EVOO and dimple the top like when making Focaccia.
Top with cheese 1st all the way to the edges, then the sauce and any other toppings and then a little cheese on top.
Bake @ 450° for at least 25 minutes. Every oven is different!
Rest before cutting.
Enjoy!

 

[Craigerrr]

Inspired by the pizza in the cast iron frying pan... this was a multigrain crust, frigging delicious, best pizza I've all day!
I take no credit, I just showed to Barb and said ooooh, do that!

 

[Craigerrr]

Thank you Menner

 

[thunderwagn]

Inspired by the pizza in the cast iron frying pan... this was a multigrain crust, frigging delicious, best pizza I've all day!
I take no credit, I just showed to Barb and said ooooh, do that!
View attachment 11022 View attachment 11023

Looks delicious!

 

[The Brew Mentor]

Dough this morning for Pizza tomorrow on the grill!

 

[The Brew Mentor]

Thank you Menner

That looks awesome! Nice job!

 

[thunderwagn]

Dough this morning for Pizza tomorrow on the grill!
View attachment 11027View attachment 11025

Wow, I've never seen that Weber attachment! Very nice.

 

[The Brew Mentor]

 

[The Brew Mentor]

Really happy with the Pizza's tonight!
Still learning on the Weber grill, but I'm starting to dial it in.
I can maintain between 450 and 500° for about 1 hour.
I'm getting a really nice crispy bottom without burn. This gives a great bite!
Cheers,
Brian

 

[thunderwagn]

Really happy with the Pizza's tonight!
Still learning on the Weber grill, but I'm starting to dial it in.
I can maintain between 450 and 500° for about 1 hour.
I'm getting a really nice crispy bottom without burn. This gives a great bite!
Cheers,
Brian

Looks outstanding!