Home made pizza

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

  1. WesBrew

    WesBrew Active Member

    Joined:
    Feb 18, 2021
    Messages:
    114
    Likes Received:
    191
    Trophy Points:
    43
    Gender:
    Male
    Location:
    The Free South
    These look so good. my last try was better than the first but not great. loose dough when it warmed up. maybe not enough stretching? Any tips for making a good dough for thin & crunchy? I finally nailed scratch biscuits. i think i can do this. Devil was in the details.
     
    Herm_brews likes this.
  2. The Brew Mentor

    The Brew Mentor Well-Known Member

    Joined:
    Aug 19, 2012
    Messages:
    1,037
    Likes Received:
    698
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Mentor, Ohio
    I threw together a quick dough this morning for pizza tonight.
    I typically do a 2 day dough with a cold ferment for at least a day, but no time for that today.
    I just mixed it up and kneaded it for about 5 minutes, then covered it and asked my wife to pop it in the fridge about 5 hours later.
    I'll pull it when I get home, ball it up and let it rest for about 45 minutes before cooking.
    Hopefully it all works out ok.
    I get some pictures if it does.
    Cheers
     
  3. philjohnwilliams

    philjohnwilliams Well-Known Member

    Joined:
    Aug 26, 2012
    Messages:
    363
    Likes Received:
    504
    Trophy Points:
    93
    Location:
    Verdun, quebec
    Instead of plain water I use the final runnings from my mash tun. I try to keep the gravity below 1.008 because I don't need a lot of sugar in the dough. With a one or two day cold ferment the dough is fantastic.
     
  4. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    10,177
    Likes Received:
    11,442
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    All this talk about pizza well is Contagious!:)
    20210618_193918.jpg
     
  5. WesBrew

    WesBrew Active Member

    Joined:
    Feb 18, 2021
    Messages:
    114
    Likes Received:
    191
    Trophy Points:
    43
    Gender:
    Male
    Location:
    The Free South
    #745 WesBrew, Jun 18, 2021
    Last edited: Jun 18, 2021
    0-3 now with yesterday's try. recipies all come out like cake batter. :mad:. read some info on NA-Pizza. Probably too much hydration for florida pizza & maybe some inaccuracy measuring with cups. it seems that a little off on water is huge.

    Today’s effort -45% hydration target to be safe & used a scale. 300g ap flour, 135g water, dry as expected. added 43g water and came out with a nice dough ball. tacky but held shape. used 10g more flour get it workable outside to knead. dough looks way better, nice elasticity and holding together. finished up at 57%. I'll give this one a go tonight. Might even cut back to 55% if this goes well
     
    Rockhead and Herm_brews like this.
  6. The Brew Mentor

    The Brew Mentor Well-Known Member

    Joined:
    Aug 19, 2012
    Messages:
    1,037
    Likes Received:
    698
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Mentor, Ohio
  7. The Brew Mentor

    The Brew Mentor Well-Known Member

    Joined:
    Aug 19, 2012
    Messages:
    1,037
    Likes Received:
    698
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Mentor, Ohio
    Hopefully you can see the image above.
    The dough handled and came out looking good and with a nice chew on the crust, but the cold ferment dough has way more flavor.
    This dough was more typical of a pizza shop dough.
    None the less, we ate them and they were still good for a same day dough.
    Cheers!
     
  8. The Brew Mentor

    The Brew Mentor Well-Known Member

    Joined:
    Aug 19, 2012
    Messages:
    1,037
    Likes Received:
    698
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Mentor, Ohio
    #748 The Brew Mentor, Jun 18, 2021
    Last edited: Jun 19, 2021
    [QUOTE="WesBrew


    I Make my dough @ 62.5 % hydration with unbleached bread flour if you need a starting point.
     
    WesBrew likes this.
  9. WesBrew

    WesBrew Active Member

    Joined:
    Feb 18, 2021
    Messages:
    114
    Likes Received:
    191
    Trophy Points:
    43
    Gender:
    Male
    Location:
    The Free South
    Success! Finally
     

    Attached Files:

  10. Rockhead

    Rockhead Active Member

    Joined:
    May 10, 2020
    Messages:
    125
    Likes Received:
    179
    Trophy Points:
    43
    Location:
    Boston area
    Work it towards the shape you want, and then let it rest. Then repeat.
     
  11. Rockhead

    Rockhead Active Member

    Joined:
    May 10, 2020
    Messages:
    125
    Likes Received:
    179
    Trophy Points:
    43
    Location:
    Boston area
    Yum
     
  12. Herm_brews

    Herm_brews Well-Known Member

    Joined:
    Feb 25, 2019
    Messages:
    1,308
    Likes Received:
    3,953
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Window glass and screen tech
    That looks like a very nice pie, especially with those plump olive halves(?). What is the ground meat?
    Ben has an oven again!
     
    Trialben and The Brew Mentor like this.
  13. WesBrew

    WesBrew Active Member

    Joined:
    Feb 18, 2021
    Messages:
    114
    Likes Received:
    191
    Trophy Points:
    43
    Gender:
    Male
    Location:
    The Free South
    Whole olives and ground beef. I threw it back in for a few more minutes for a little more golden Color. Was delish
     
    The Brew Mentor and Herm_brews like this.
  14. The Brew Mentor

    The Brew Mentor Well-Known Member

    Joined:
    Aug 19, 2012
    Messages:
    1,037
    Likes Received:
    698
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Mentor, Ohio
    Toppings....
    I've seen some interesting toppings on some of the pies here.
    How about we create a toppings or pizza type list of some sort?
    Not sure the best way to do it, but maybe a ranking order and a specialty list.
    Maybe it could be a sub thread or an attachment to this thread?
    Can someone do this?
    I'll start with a unique one.
    I made a Ballpark pizza with hot dog pieces, cheddar cheese, light sauce, grilled onions and then when it came out of the oven I drizzled ketchup and mustard over it.
    Came out great.
    Cheers
     
    Rockhead and Herm_brews like this.
  15. Donoroto

    Donoroto Well-Known Member

    Joined:
    Jun 21, 2020
    Messages:
    1,290
    Likes Received:
    1,973
    Trophy Points:
    113
    Occupation:
    Retired Engineer
    Location:
    Atlanta
    Sacrilege! They'll pull your Italian License for such heresy!

    Ketchup on a pizza.:eek:

    :p:D:rolleyes:
     
  16. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    10,177
    Likes Received:
    11,442
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    That one I did had bacon on it instead of ham similar I know but Better!
     
  17. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    10,177
    Likes Received:
    11,442
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    Made two of these suckers tonight not as flaversome as in past I dialed back on the cheese and other toppings a bit
    20210709_185251.jpg
     
  18. Herm_brews

    Herm_brews Well-Known Member

    Joined:
    Feb 25, 2019
    Messages:
    1,308
    Likes Received:
    3,953
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Window glass and screen tech
    Looks good to me
     
    Trialben likes this.
  19. Trialben

    Trialben Well-Known Member

    Joined:
    Mar 30, 2016
    Messages:
    10,177
    Likes Received:
    11,442
    Trophy Points:
    113
    Gender:
    Male
    Occupation:
    Pest control tech
    Location:
    Palmwoods QLD
    Cheers herm it tasted like it needed more seasoning still bloody tasty though.
    Maybe by dialing back on the cheese it gave the pizza less salt
     
    Herm_brews likes this.
  20. The Brew Mentor

    The Brew Mentor Well-Known Member

    Joined:
    Aug 19, 2012
    Messages:
    1,037
    Likes Received:
    698
    Trophy Points:
    113
    Gender:
    Male
    Location:
    Mentor, Ohio
    Is anyone doing a pre-bake on their shells?
    I was experimenting with real crispy thin crust and I'm liking a 1 minute bake on the shell on each side on a 500° stone.
    I rolled the dough for thickness consistency but don't like how the edges come out.
    Next time I'll form and hand toss before the pre-bake.
    I did succeed with a very thin crunchy bottom though.
    Cheers
     
    BarbarianBrewer and Trialben like this.

Share This Page

arrow_white