Home made pizza

[The Brew Mentor]

That looks real good!
How did you make your dough?

I only had all purpose flour(Gold Medal brand), so I used that and raised my hydration to 74% which is a very wet mix for pizza dough.
Mixed it up with salt, sugar, EVOO and yeast. Let it rest on the counter for 30 minutes and then pulled it together and got it into a bowl.
Another 30 minutes and then folded it.
Let rise for 4 hours or so and then balled it up.
Started baking them 1.5 hours after balling in a 500° F oven on a steel for 6 minutes.
They were very difficult to launch because of the high hydration, so I used additional semolina on my peel. I probably could have used parchment paper.
They came out great with a crispy outer and a super soft and delicate crumb.

 

[The Brew Mentor]

I can give you the amounts if you want

 

[GFHomebrew]

View attachment 24989 View attachment 24990View attachment 24992 View attachment 24991

One word YUM!

 

[The Brew Mentor]

One word YUM!

Nobody complained!
Thanks Ben

 

[GFHomebrew]

Found a good work around for my pizza last night ended up pre cooking the bases

This turned out good then I can put all the toppings on and flick it back in on the stone without it sticking to the peal

Also the base cooked through better something about the gluten free flour they were a tad raw in the middle

 

[Zambi]

I make/eat quite a lot of pizza.
Just keep forgetting to make pictures

 

[Ozarks Mountain Brewery]

Found a good work around for my pizza last night ended up pre cooking the bases View attachment 25077
This turned out good then I can put all the toppings on and flick it back in on the stone without it sticking to the pealView attachment 25078

Also the base cooked through better something about the gluten free flour they were a tad raw in the middleView attachment 25080

yes it keeps the crust from getting so soggy letting you add more sauce or wet ingredients

 

[GFHomebrew]

yes it keeps the crust from getting so soggy letting you add more sauce or wet ingredients

Yup this is gunna be my go too from now on.

 

[The Brew Mentor]

Found a good work around for my pizza last night ended up pre cooking the bases View attachment 25077
This turned out good then I can put all the toppings on and flick it back in on the stone without it sticking to the pealView attachment 25078

Also the base cooked through better something about the gluten free flour they were a tad raw in the middleView attachment 25080

Looks good Ben

 

[The Brew Mentor]

I make/eat quite a lot of pizza.
Just keep forgetting to make pictures

Slacker!! Haha

 

[GFHomebrew]

Back at it tonight

soon I'll have my apprentice rolling em out just gotta stop her from eating the cheese

Chucked a bit of home grown diced up sweet potatoes on tonight to fill em a bit

Pizza 1

Pizza 2

Spinach- capsicum- pineapple! - ham-bacon-sweet potatoe-red onion- cheese.
Both full bore in the oven Yum!

 

[Zambi]

Slacker!! Haha

 

[The Brew Mentor]

View attachment 25162

Yummy!
Nice looking Pie

 

[The Brew Mentor]

View attachment 25162

Red onion, garlic, basil and what type of cheese?

 

[Zambi]

Well spotted indeed, but you missed the anchovies
Cheese was over-aged maaslander
Think extra mature Gouda, like 3 years old.

 

[The Brew Mentor]

Now I'm starving for a pizza!
I see some in my future.

 

[The Brew Mentor]

I couldn't resist!
Thanks for the inspiration @Zambezi Special
Thanks!

 

[Brewer #393969]

I only eat pizza delivered by the courier) I've tried to make it myself and it's never worked)

 

[Zambi]

I would have a bit of an issue if I would want pizza delivered.
Closest is 1.5 hours away

 

[GFHomebrew]

Check this out

Like a big papadam .

I wasn't expecting that tonight making my pizza bases.