Home made pizza

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

  1. Ozarks Mountain Brew

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    2 pound pizza day, its a clean all leftovers out of the fridge pizza and man is this
    filling, 16" pan pizza

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  2. krackin

    krackin Member

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    Dough is rising now. I'll cook up garlic sausage shortly, not sure what else yet. I'm making a cheese butter crust today.
     
  3. Ozarks Mountain Brew

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    Nice New York style pizza, this has Broccoli on it, kind of takes over but still great, Hamburger, Pepperoni, Broccoli, yellow onions, Crushed Garlic and 2 types of cheese

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  4. Trialben

    Trialben Well-Known Member

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    Was angling for some Pizza on the menu for my place this coming Friday but was shocked to hear the missus describing my pizza as " the base is too dry and the pizza too salty". I'm going to have,to up the Ante next time no exceptions only the best ingredients and definitely no hops making it in lol:D.
     
  5. Ozarks Mountain Brew

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    pizza is a tricky thing, even using the same ingredients and recipes it can turn out different every time in some way, the way you prepare the dough and the way you cook it and the pan its in is the key and just like brewing everyone has a different set up so don't listen to the hard core pizza makers, test and figure out your set up your self. I had the same hard crust before realizing that my self ;)
     
  6. Trialben

    Trialben Well-Known Member

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    So are.you a thick or thin type pizza crust guy? I stick chia seeds in with my base mixture for health and that crunch but i recon you cant go past a.good old fashioned sour dough base mmmm so nice pity i didnt keep up me sour dough starter. Was like loosing a close friend:D.
     
  7. Ozarks Mountain Brew

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    I like a garlic bread type thick crust with lots of spicy sauce my self but the family likes ultra thin so when I'm by my self is the only time I get what "I" want
     
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  8. Ozarks Mountain Brew

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    #68 Ozarks Mountain Brew, May 8, 2017
    Last edited: May 8, 2017
    my recipe is a mixed flour but use what every you have, for a 16" I use 3 1/2 cups of flour 1 tablespoon of yeast 1 tablespoon of sugar 1 tablespoon of garlic salt and 1 tablespoon of olive oil and 1 3/4 cups of water.

    first I make a quick yeast starter by adding the sugar and hot water in a measuring cup, then add the yeast, stir and let set for a few minutes. I use a Cuisinart mixer to mix the dough I always have to add something either flour or water to get the right stickiness. then you add to a large bowl I just use the same bowl I mixed it in, I spray vegetable oil inside the bowl

    Ive found the key to my oven and crust recipe, its to make a very wet dough and let it rise on the pan so you pour the dough out of the fermenting bowl, "you herd it pour" then roll it around a bunch of flour just to stop the stickiness, form it into the pan the best way you can, it will stretch in 10 minute increments otherwise you fight it too much and make it tough, the more you handle it the tougher it gets. once formed put a towel over it and let it set for 30 minutes, it will rise some so just shape a little here and there and add the sauce, add a thin 1/8" layer completely covered then your set to add your goodness
     
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  9. Trialben

    Trialben Well-Known Member

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    I like your base mix im trying that on next pizza;)
     
  10. Anthony G Milner

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    Reading this thread has made me hungry! - but I've got nowt in the house to make a pizza so its Lancashire Hot Pot for me tonight
    Great looking pizzas guys!
     
  11. krackin

    krackin Member

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    I love pizza. I make thick, thin, loaf, 'zones, I love 'em all. I've had so many people ask me if I like thin or thick crust it is mind boggling to a pizza lover. Yes, I do prefer thin or thick crust, hard to eat otherwise now ain't it?

    I agree, it is how it is cooked as much as actual components. I grease my nonstick pan with home rendered lard or bacon grease. With the thin pan the bottom of the crust actually fries crispy regardless of thickness. It takes time to learn your oven.
     
  12. Ozarks Mountain Brew

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  13. Trialben

    Trialben Well-Known Member

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    I bake on a pizza stone preheated in the Webber Q to as hot as she will go then slide in pizza using paddle then around 10 mins later she's done. I find the stone doesn't give you the crispy base that you get from an oiled pan though.
     
  14. krackin

    krackin Member

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    I should get a deep pan like that before next fall. My cooking time gets short as the growing season proceeds.

    My brother said the same thing about his stone, not giving a crisp crust. I think he said he leaves it on the stone awhile after removing it to help it some. I've heard the same elsewhere too so I never got a stone. Maybe the actual stone makes the difference.
     
  15. Trialben

    Trialben Well-Known Member

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    I'd say it's crusty not crispy if that makes any sense o_O. The one thing I do love about a pizza stone is its at 220+ degrees so a soon as your pizza hits it she's off and cooking I find you get a great rise out of the base like this.
     
  16. krackin

    krackin Member

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    Yes, that makes sense to me.

    I've got a multigrain crust ready to go now. I'll get to it as soon as I've given enough belly rub to Kuma, my Akita.

    Garlic sausage, pesto, fried onion, shroom, bell and hot peppers,mozz and extra sharp cheddar so far.
     
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  17. Ozarks Mountain Brew

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    will be a good pizza, I like the toppings
     
  18. krackin

    krackin Member

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    I'm going to build about the same pizza as my last one except it will have sauteed asparagus on it, just picked.
     
  19. Ozarks Mountain Brew

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    #79 Ozarks Mountain Brew, May 22, 2017
    Last edited: May 22, 2017
    Pizza Day, and man this is good, I didn't know how Hungary I was, I had left over shank ham, on the link pepperoni sliced thin , I slightly cooked the ham with half an onion then chopped raw with it, both yellow, also black olives, mozzarella on the bottom and cheddar on top, oh forgot minced garlic on top

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  20. jeffpn

    jeffpn Well-Known Member

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    I baked a pizza yesterday. I didn't make it, though? It came from Papa Murphy's. (That's a pizza joint with no ovens. You take it home and bake it.)
     
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