The Home-made Pizza thread

[jtran10]

Great pizzas.

Wonder if the key to eating warm pizza when cooking for a crowd is leaving pizza at room temp, then firing in a hot oven for a minute or two to reheat like they do at slice places? Might lead to more crisp and heat, instead of trying to keep warm at 170 degrees after cooking.

[plugboots]

Stretching was much better, however the doughs did deflate/fall a bit, leading towards a more dense/compacted crust and not air

I just read an article, (probably posted in this thread), that the dough should be 75° before stretching. It’s typically 67/68° in our kitchen, so that was an eye-opener, and why the stretching was difficult.

[Phall]

Yeah, stretching was much easier with the tough in the 60deg. range, really want to get the next batch closer to 75 before beginning. Tough when you're trying to keep heating costs down!

[Name Redacted]

I thought about opening a pizza shop that specializes in cold pizza. We could give all the crust to the local homeless shelter.

[dfinn]

Anyone here using a Napoli?

https://napolioven.com/products/napo...oor-pizza-oven

Kind of interested. Price seems good, made in the US, people seem pretty happy with them but I don't think there are that many in use yet.

A while back I helped cook pies for a party at a friends that had a Roccbox. Really liked that but it's probably more than I want to invest, this seems similar and in the right price range.

[Phall]

You're more than welcome to borrow/try out the Ooni whenever you want.

[dfinn]

might take you up on that. are you using pellets or did you get the gas adapter?

I've read that cooking with pellets can be a steep learning curve.

[Phall]

Pellets currently, the learning curve is fairly steep.

[dfinn]

I think "live fire" would be novel and fun occasionally but I'm not sure I'd want to deal with that every time I wanted to make some pies.

[plugboots]

Yeah, stretching was much easier with the tough in the 60deg. range, really want to get the next batch closer to 75 before beginning. Tough when you're trying to keep heating costs down!

The recipe has you put the dough in a bowl sitting in a water bath to get it to temp.

[sb]

[sb]

[sb]

[Powder Ho]

I made a deep dish using dough made from Guiness instead of water.

[oftpiste]

mmmmm^^^^^

[shroom]

i would rub that on my face

[Powder Ho]

i would rub that on my face

We did. We're messy eaters

[Cruiser]

Good stuff!

[SkiLyft]

Tweaked the recipe tonight let the yeast proof with brown sugar vs white. Highly recommend. Gave the dough a malty flavor.


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[sb]

George would always pour a beer into the dough as the HOBART was mixing it. It was usually Miller.

Beer is certainly going to impart its flavors into the dough. There are also yeast nutrients that could be used although that is for a longer time fermentation scenario.

[gravitylover]

P Ho that looks fantastic!

[Powder Ho]

P Ho that looks fantastic!

Thanks, I was really pleased with the way it turned out.

[dfinn]

do you fully substitute beer for water or go half and half or less? think I might try this on my dough this week

[Skidog]

George would always pour a beer into the dough as the HOBART was mixing it. It was usually Miller.

Beer is certainly going to impart its flavors into the dough. There are also yeast nutrients that could be used although that is for a longer time fermentation scenario.

All the yeast is gone from a Miller during the filtration process. Don't even know if you'd notice the flavor of a Miller after cooking, but it sure can't hurt I'd imagine.

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[Powder Ho]

do you fully substitute beer for water or go half and half or less? think I might try this on my dough this week

I fully substituted beer for water. Kept the rest of the recipe the same.
I've used lagers before, this was the first try w/ Guiness. Other than the color they came out the same.