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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    Send it to me again, remember?!?! :p
     
  2. Trialben

    Trialben Well-Known Member

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    Nicely done Nosey looks well worth the effort howd tge base turn out nice and crispy? I love me a sourdough pizza the best!
     
  3. Nosybear

    Nosybear Well-Known Member

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    I bake it as high as the oven will go on parchment paper on the pizza stone, heat-soaked for at least 30 mins before I put the pizza on it. Complex procedure but worth it - the crust turns out nice and crispy. This time it really was almost focaccia, very nice! The grandkids were quite happy with it.
     
  4. Nosybear

    Nosybear Well-Known Member

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    Looks like the attachment worked. Still interested in how to get that inline picture stuff to work.... Maybe I should use my tablet's camera instead of the phone.
     
  5. jeffpn

    jeffpn Well-Known Member

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    My phone takes a higher resolution picture than this forum will allow. I always take the picture with my iPhone and email it to myself. A dialogue pops up asking me if I want to resize it. I pick the largest size under 1 meg. I save that picture and use it.
     
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  6. Ozarks Mountain Brew

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    my phone takes huge resolution pictures like 2500 so I take it with my phone, attach my phone to the pc then use paint to resize it save then upload
     
  7. Trialben

    Trialben Well-Known Member

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    I take the photo from afar then just crop it till its under 1mb can be tricky sometimes.

    There's last nights pizza. I had to bake it on the slide tray because it stuck it's a real art making it the right consistency so it will slide off this onto the stone.
     

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  8. Nosybear

    Nosybear Well-Known Member

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    Parchment paper. Slides right off the peel and never sticks.
     
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  9. Trialben

    Trialben Well-Known Member

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    I think we call it grease proof paper over here ill give it a go next time.
     
  10. krackin

    krackin Member

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    Got dough rising now. I could have done sourdough, that was my original plan but forgot to get the starter out and energized this morning. Garlic sausage and vidalia onion, maybe nothing else. I got a couple onions this morning, they are so good they don't need much help.

    Good looking bacon. I have one side left I have to thaw and dry rub. Been a bit busy doing farm work. Nothing like home bacon. I'll use maple syrup and pecan smoke, maybe mesquite too. Really kicks butt with that combo.
     
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  11. krackin

    krackin Member

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    Pizza night. I'll be having multigrain sourdough. Not sure what else yet.
     
  12. Ozarks Mountain Brew

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    I have a new pizza process, call it on the fly so when the family comes home and says lets have pizza and you haven't even made dough, no problem just make your dough like usual then add it straight to the pan without raising, add it to the oven cold then turn on the oven to preheat to your desired temp, once the oven beeps it’s at that temp take the pan out and add your ingredients, it will have risen some on the pan, when done cook as usual, quick and easy thin crust ;)
     
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  13. Ozarks Mountain Brew

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    #113 Ozarks Mountain Brew, Jun 30, 2017
    Last edited: Jun 30, 2017
    just started this as a test, everyone says my crust is too filling so I started cutting down on the four, as an extreme test I used 1 cup of flour in a 14" pizza and it worked, thin and crispy too, I did ferment it for 2 hours, it more than doubled in size so my 1 cup of flour recipe

    1 cup of flour
    1/2 tsp yeast
    1/2 tsp garlic salt
    1/2 tsp dough conditioner
    1/2 tsp sugar
    1/4 cup of water

    thin and crispy no edge crust
     
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  14. Mase

    Mase Well-Known Member

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    And for the toppings?
     
  15. Ozarks Mountain Brew

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    oh, for that test it was just a pepperoni, cheddar on the bottom and top lightly, delicious, but here’s the catch it was so thin I ate the who pizza by my self
     
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  16. krackin

    krackin Member

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    Sounds good 'Zark. That must be pretty thin, like those St. Lou types. Nothing wrong with that, I like all types of crust. I don't know as I've ever met a pizza I didn't like, some are just better than others.
     
  17. Ozarks Mountain Brew

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    oh forgot to mention you have to roll it out, and keep rolling, too little there to stretch
     
  18. Ozarks Mountain Brew

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    Pizza day, had to make a thin and crispy today, cooked it 5 minutes too long but it was still real good

    WP_20170829_16_02_59_Pro.jpg WP_20170829_16_03_19_Pro.jpg
     
  19. Nosybear

    Nosybear Well-Known Member

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    Haven't done "Granddaddy's Favorite" in a while, thanks for the reminder!
     
  20. jeffpn

    jeffpn Well-Known Member

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    Gotta post this one. Homebrew crust recipe. Homemade sausage, homemade sauce. Homebrew in the background.
     

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