Home made pizza

[Zambi]

Yeah
You can make it into sort of calzone
Or as a pita (the bread, not the abbreviation)

No toppings to hold the base down...

 

[west1m]

Just fill it up.

 

[GFHomebrew]

Yeah
You can make it into sort of calzone
Or as a pita (the bread, not the abbreviation)

No toppings to hold the base down...

Weird thing is none of my other bases have done this lol!

I has to stab it with a knife and physically push it down to add toppings.

I wish I just baked it like it was and ate it now.

I wanna try this again but not make pizza maybe like you said a naan type bread for some curried chicken dish.


On the pizza last night they all were a BIG FAIL I added Amylase enzymes to the dough just a drop or two of high temp Alpha Amylase.
Well I think some starches got converted and we'll the pizza base was Super Gummy.
Literally a Hot Sticky Mess!

We ate the toppings off but the bases are going to the chook. Was one of my best yet BTW

No kidding it was so gummy it would stick to your teeth like chewing gum!

The joys of being Coeliac!

 

[The Brew Mentor]

Mexican Pizza. Medium salsa , cheddar, jack Mexican cheese, chicken and then topped with Cilantro!
It was a hit!

 

[Brother Ryan]

My sourdough crust is at least a 24-hour endeavor. 12 hours to bulk ferment the dough, another 8 or so to proof, all retarded in the refrigerator to form the flavors.... But put that under homemade sauce and mozzarella.... Yum! Now if I could just get my oven hotter than 500 degrees....

Get an ooni! Mine works excellent and $300 for the karu12. I have gotten it over 1000 F° but my pizza bakes best at around 800 because I like to put a lot of toppings and my dough has some sugar in it . Multi fuel so wood, charcoal or propane. https://ooni.com/products/ooni-karu...MI9sfft93h_gIV0ClMCh2f6AZyEAAYASAAEgLHy_D_BwE

My sourdough crust is at least a 24-hour endeavor. 12 hours to bulk ferment the dough, another 8 or so to proof, all retarded in the refrigerator to form the flavors.... But put that under homemade sauce and mozzarella.... Yum! Now if I could just get my oven hotter than 500 degrees....

 

[Brother Ryan]

My sourdough crust is at least a 24-hour endeavor. 12 hours to bulk ferment the dough, another 8 or so to proof, all retarded in the refrigerator to form the flavors.... But put that under homemade sauce and mozzarella.... Yum! Now if I could just get my oven hotter than 500 degrees....

Get an ooni! Mine works excellent and $300 for the karu12. I have gotten it over 1000 F° but my pizza bakes best at around 800 because I like to put a lot of toppings and my dough has some sugar in it . Multi fuel so wood, charcoal or propane. https://ooni.com/products/ooni-karu...MI9sfft93h_gIV0ClMCh2f6AZyEAAYASAAEgLHy_D_BwE

I just lit I up by the way. Two pieces of paper and a map torch with very specific sized wood "6 in.x about a dime to Nickle diameter. Or charcoal works good. I like to use both.

 

[Brother Ryan]

View attachment 25319

I just lit I up by the way. Two pieces of paper and a map torch with very specific sized wood "6 in.x about a dime to Nickle diameter. Or charcoal works good. I like to use both.

 

[GFHomebrew]

View attachment 25319

I just lit I up by the way. Two pieces of paper and a map torch with very specific sized wood "6 in.x about a dime to Nickle diameter. Or charcoal works good. I like to use both.

Very nice now how'd the pizza go?

 

[Brother Ryan]

Very nice now how'd the pizza go?

Excellent. Eating leftovers now. My pizza had prosciutto, salami, mushrooms red onions and garlic. The one in the middle.

 

[GFHomebrew]

Excellent. Eating leftovers now. My pizza had prosciutto, salami, mushrooms red onions and garlic. The one in the middle.

Yum!

 

[Donoroto]

Excellent. Eating leftovers now. My pizza had prosciutto, salami, mushrooms red onions and garlic. The one in the middle.

I'd eat any one of those. Any might struggle keeping it to just one.

 

[GFHomebrew]

Did up some bases for later on thought I'd pre bake em ready for later

 

[GFHomebrew]

Thar they be nice and Crunchy crust

 

[The Brew Mentor]

Getting ready for tonight!

 

[GFHomebrew]

View attachment 25573
Getting ready for tonight!

A bakers dozen.

Wow that's gunna be alot of pizzas

 

[The Brew Mentor]

A bakers dozen.

Wow that's gunna be a lot of pizzas

All made, about 2 total leftover.
Came out great!

 

[CoFlyGuy]

Ok all, I just got a demo pizza oven and I am looking for a decent quick rise pizza dough. Anyone willing to help a guy out?

 

[The Brew Mentor]

Ok all, I just got a demo pizza oven and I am looking for a decent quick rise pizza dough. Anyone willing to help a guy out?

I don't have a quick rise one as I usually do at least a 24 hour dough, but there are plenty out there.
Try one from King Arthur and I'm sure you'll get a solid start.
Good luck,
Brian

 

[Zambi]

Ok all, I just got a demo pizza oven and I am looking for a decent quick rise pizza dough. Anyone willing to help a guy out?

If I remember correct, there is a good one on the ooni site. I have used it, but normally make sourdough pizza. Long rise
Lemme look for the link
https://eu.ooni.com/blogs/recipes

 

[GFHomebrew]

Take my comment with a grain of salt (gluten free method). But my quick rise method I'm talking an hour proof time wise.
This is with GF flour so it acts differently

I used 30g of yeast in a 400g dough.
Now I use brown vinegars or your supposed to use apple cider vinegar to lower the PH so the yeast are more happy.
I also add a teaspoon or two of sugar to give the yeast a quick feed and get fermentation/raising underway.

I mix the sugar water yeast and vinegar in half the total needed water first as a sorts starter leave this 15 mins then mix my dough

The water is also warmed via thermomix to 37c which helps to get the yeast racing.

I also proof the dough in my oven set at around 30c this all helps for a quick pizza base turnaround

Hope that helps