Home made pizza

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

  1. Ozarks Mountain Brew

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    it was pizza day, I was excited but could only eat one lol its fun making it anyway a 19"
     

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  2. Trialben

    Trialben Well-Known Member

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    Mmmmm pizza! Lookin good Ozarks
     
  3. krackin

    krackin Member

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    Haven't been in for awhile, busy produce season. Last Sunday was a chicken alfredo pizza, never made one. Excellent with the sourdough crust, shrooms, sauteed peppers, onions and just a touch of 'mater sauce. Pizza night tomorrow, it is up in the air except for sourdough crust.
     
  4. jeffpn

    jeffpn Well-Known Member

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    Um, the crust is the only thing that’s supposed to be up in the air!:p:p:D:D
     
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  5. Ozarks Mountain Brew

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    I make a mean crust and it easier than you think, simple too, 2 cups of all purpose flour, 1 tablespoon of yeast, sugar and garlic salt, 1 cup or so of warm water raise for 2 hours in a warm area, stretch or roll out to your pan then cover and let raise again on your pan for 2 more hours, best crust Ive tasted
     
  6. jeffpn

    jeffpn Well-Known Member

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    Substitute beer for the water if you have a connection to get warm flat beer somewhere. ;)
     
  7. Ozarks Mountain Brew

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  8. jeffpn

    jeffpn Well-Known Member

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    I think somewhere in this thread I posted my wife’s crust recipe. She’s been doing that for years.
     
  9. jeffpn

    jeffpn Well-Known Member

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    Beer crust

    3/4 c beer
    2 1/4 c flour
    1tbsp sugar
    1 tbsp oil
    1/2 tsp salt
    1 Tsp yeast
     
  10. jeffpn

    jeffpn Well-Known Member

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    OMB, my wife is wondering if your crust is sticky with less flour and more liquid than she uses. She does use a bread machine to knead it. How about you?
     
  11. Ozarks Mountain Brew

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    I use a Cuisinart to mix the dough then take the same bowl and cover it with plastic wrap to ferment and rise then i use Crisco to lightly grease my pan
     
  12. Ozarks Mountain Brew

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    ok Ill go into a bit a detail, I mix all the dry ingredients in the Cuisinart then i take the dough out and clean the bowl and spray oil inside the bowl, add the dough back in and its kind of sticky, after it ferments its more sticky and thats good
     
  13. jeffpn

    jeffpn Well-Known Member

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    The phrase she used was “sticky as all get out.” I bet that kind of sticky is too hard to work with!
     
  14. Ozarks Mountain Brew

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    yes you need either flour or oil on your hands, I just grab a handful of flour and throw it on the sticky dough then it makes it easier to handle
     
  15. jeffpn

    jeffpn Well-Known Member

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    I find that interesting, but it’s her that I have convince!
     
  16. jeffpn

    jeffpn Well-Known Member

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    Oops, she has an alternate idea!
     
  17. Ozarks Mountain Brew

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    well all I can say is women are always right, and its best if you agree, then hugs are better later lol
     
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  18. Nosybear

    Nosybear Well-Known Member

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    We don't call 'em SWAMBO for nothing....
     
  19. krackin

    krackin Member

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    Just got my dough started. Not sourdough today.

    2 C unbleached flour
    2/3+ C water
    1 tsp sugar
    1 tsp yeast

    I put ingredients in a bowl, grease my pan with lard, then mix the dough and knead about 30 times with my greasy lard hand. Works for me. My hands are 2xl so kneading that about with one hand works well.

    Left over home sketti sauce from my farm ingredients for sauce, 5 cheese pizza mix and X sharp cheddar. I'll make up some sausage shortly. Fried farm onions and peppers too.
     
  20. Group W

    Group W Well-Known Member

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    This thread is making me hungry :rolleyes:
     

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