Homebrewers Association | AHA Forum

Other than Brewing => All Things Food => Topic started by: BrewBama on February 24, 2018, 03:57:17 pm

Title: Pizza
Post by: BrewBama on February 24, 2018, 03:57:17 pm
One of tonight’s pies

(https://uploads.tapatalk-cdn.com/20180224/2d81cd9dd5be199cd38cc13377a6984f.jpg)


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Title: Pizza
Post by: tommymorris on February 24, 2018, 05:22:54 pm
One of tonight’s pies

(https://uploads.tapatalk-cdn.com/20180224/2d81cd9dd5be199cd38cc13377a6984f.jpg)


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You post these pictures, I see them, then I flip over to my email to check for a missed invitation. Surely, I was invited to this party.  No. WTF, Dwain?!























Just kidding! Pizza looks great.
Title: Re: Pizza
Post by: BrewBama on February 24, 2018, 06:07:00 pm
I have the worst mailman in the county. I’m sure I sent that invite out. We sure missed you.


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Title: Re: Pizza
Post by: tommymorris on February 24, 2018, 06:13:43 pm
I have the worst mailman in the county. I’m sure I sent that invite out. We sure missed you.


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:)
Title: Re: Pizza
Post by: Frankenbrew on February 25, 2018, 06:18:02 am
One of tonight’s pies

(https://uploads.tapatalk-cdn.com/20180224/2d81cd9dd5be199cd38cc13377a6984f.jpg)


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Gorgeous!

How do you form the crust? Do you toss it?
Title: Re: Pizza
Post by: BrewBama on February 25, 2018, 09:49:27 am
I open the dough ball by creating a disc then pressing air bubbles from the center towards the edges while turning. Then I bench stretch and slap from one hand to the other. Then finally place it on my knuckles and spread my hands and fingers apart.


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Title: Re: Pizza
Post by: Frankenbrew on February 25, 2018, 12:39:00 pm
Yeah, that's pretty much how I do mine. It looks great.
Title: Re: Pizza
Post by: Theforgetfulme on February 25, 2018, 01:08:12 pm
Looks great! From scratch?
Title: Pizza
Post by: BrewBama on February 25, 2018, 01:51:41 pm
Yes. The dough is scratch.

Bread Flour 100%
Salt 1.75%
Sugar 2%
IDY .375%
Olive oil 2%
Water 60%  75*F

If using the same day:
Increase yeast by 50%
Decrease sugar by 50%
Increase water by 2 percentage points and water temp by 15*F

Add water, salt, and sugar to mixing bowl. Add flour then IDY on top of flour.

Mix on low speed 2 min with a spiral dough hook. While mixing add oil and continue to mix on low 2 more min.

Increase speed and knead 8 min.

Turn out and form balls (1 oz per inch diameter Pizza: e.g. 14 oz for 14” pizza)

Cover for 1 to 1.5 hrs. (Same day) otherwise, 2 day cold ferment. Warm for an hour on the bench prior to opening.

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Title: Re: Pizza
Post by: Theforgetfulme on February 26, 2018, 07:42:39 am
Awesome. My next question was going to be for the recepe. Thanks!
Title: Re: Pizza
Post by: The Beerery on February 26, 2018, 09:23:02 am
I dabble as well..

(https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/16266342_10202780709554805_7540352121132486394_n.jpg?oh=fd121e827c3d1a1b060898a4c7a79700&oe=5B0B192C)

(https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/18403700_10203210751825593_880427510019056696_n.jpg?oh=fed5b235d4c19c31b01590dfa97cff81&oe=5AFFDEDB)

(https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/18527789_10203210751865594_3706146212933911802_n.jpg?oh=e4b703d7a188e72bc356465e2e1ce48d&oe=5B08F842)
Title: Pizza
Post by: BrewBama on February 26, 2018, 04:35:02 pm
Beautiful pie and oven!

Awesome. My next question was going to be for the recepe. Thanks!

This is Tom Lehman’s (The Dough Doctor) recipe.

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Title: Re: Pizza
Post by: majorvices on March 03, 2018, 06:14:23 am
One of tonight’s pies

(https://uploads.tapatalk-cdn.com/20180224/2d81cd9dd5be199cd38cc13377a6984f.jpg)


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You post these pictures, I see them, then I flip over to my email to check for a missed invitation. Surely, I was invited to this party.  No. WTF, Dwain?!

+1
Title: Re: Pizza
Post by: JT on March 03, 2018, 08:11:10 am
I need a video on the dough forming.  I'm God-awful at this.  And it can't involve throwing dough into the air or spinning it in the air on my knuckles. 
I've made "ok" wood fired pizza, but nothing I'm proud of. 

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

Title: Re: Pizza
Post by: BrewBama on March 03, 2018, 04:59:28 pm
I need a video on the dough forming.  I'm God-awful at this.  And it can't involve throwing dough into the air or spinning it in the air on my knuckles. 
I've made "ok" wood fired pizza, but nothing I'm proud of. 

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

This one ain’t bad:

https://youtu.be/stQMFZwvxCU


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Title: Re: Pizza
Post by: majorvices on March 03, 2018, 05:15:59 pm
The pizza restaurant that leases from Yellowhammer makes an pretty good dough. Their flour is ground super fine, way finer than bread flour and they don't use any oil to keep the dough from burning or getting too brown. I have a lot of thoughts about pizza that I probably shouldn't share. Pizza can be more divisive than politics....
Title: Re: Pizza
Post by: klickitat jim on March 03, 2018, 05:20:17 pm
The pizza restaurant that leases from Yellowhammer makes an pretty good dough. Their flour is ground super fine, way finer than bread flour and they don't use any oil to keep the dough from burning or getting too brown. I have a lot of thoughts about pizza that I probably shouldn't share. Pizza can be more divisive than politics....
Lol, good job.

In my book, pizza should be thin crisp light crust, very little sauce, toppings are quality over quantity.
Title: Re: Pizza
Post by: BrewBama on March 03, 2018, 05:47:41 pm
The pizza restaurant that leases from Yellowhammer makes an pretty good dough. Their flour is ground super fine, way finer than bread flour and they don't use any oil to keep the dough from burning or getting too brown. I have a lot of thoughts about pizza that I probably shouldn't share. Pizza can be more divisive than politics....

I was stationed in Italy three yrs and their pie is pretty darn close to the ones we’d get downtown.


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Title: Re: Pizza
Post by: Robert on March 03, 2018, 07:28:40 pm
The pizza restaurant that leases from Yellowhammer makes an pretty good dough. Their flour is ground super fine, way finer than bread flour and they don't use any oil to keep the dough from burning or getting too brown. I have a lot of thoughts about pizza that I probably shouldn't share. Pizza can be more divisive than politics....

That superfine flour is what Italians call type Doppio Zero, double zero or 00. It refers to the grind, not the protein content.  You can find it imported if you want real deal pizza flour.  Just make sure you are getting a high protein, bread flour version of the type 00; often the 00 you find in gourmet stores is a pastry flour with low protein.  If it's just labeled 00 with no further specification, it may be pastry flour.
Title: Re: Pizza
Post by: pete b on March 05, 2018, 05:47:57 am
The pizza restaurant that leases from Yellowhammer makes an pretty good dough. Their flour is ground super fine, way finer than bread flour and they don't use any oil to keep the dough from burning or getting too brown. I have a lot of thoughts about pizza that I probably shouldn't share. Pizza can be more divisive than politics....
Lol, good job.

In my book, pizza should be thin crisp light crust, very little sauce, toppings are quality over quantity.
Exactly. Most pizza places and home cooks go too heavy on toppings and the pizza doesn't cook fast enough. I cook down my sauce so it's almost a paste and put about two tablespoons on. The thing that drives me nuts though is when they put raw veggies like onions on a pizza and the water soaks into the pizza as it cooks.
Also, want to ruin all that is good about a pizza?: put it in a box while hot and allow it to steam for twenty minutes before eating.
I think, weather permitting, I may have to fire up the clay oven next weekend.
Title: Re: Pizza
Post by: BrewBama on November 03, 2018, 05:13:45 pm
Here’s tonight’s meat lover (bacon, prosciutto, pepperoni)

(https://uploads.tapatalk-cdn.com/20181103/447e1b3592af3105fb39a2d1f62be2b4.jpg)


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Title: Re: Pizza
Post by: Bklmt2000 on November 03, 2018, 05:27:23 pm
Two of my recent pies:

(https://i.imgur.com/3qQ4o7P.jpg)

(https://i.imgur.com/1qV1yMj.jpg)
Title: Re: Pizza
Post by: BrewBama on May 11, 2022, 06:32:21 pm
We went to Grimaldi’s this evening. Had a cpl coal fired brick oven pies and a SN Hazy ‘lil Thing to wash it down. Nice pint for a good pizza.

(https://uploads.tapatalk-cdn.com/20220512/ad86fc4a3d4b538407b5a088d3e29aa6.jpg)
Title: Re: Pizza
Post by: tommymorris on May 12, 2022, 10:11:54 am
We went to Grimaldi’s this evening. Had a cpl coal fired brick oven pies and a SN Hazy ‘lil Thing to wash it down. Nice pint for a good pizza.

(https://uploads.tapatalk-cdn.com/20220512/ad86fc4a3d4b538407b5a088d3e29aa6.jpg)
I also tried Grimaldi’s last week. It was pretty good.
Title: Re: Pizza
Post by: HopDen on May 13, 2022, 05:46:55 pm
Friday Night Pizza!!
3 Day Cold Ferment Dough
Raw sauce, peps, jalapeños, red onion, cheese curds(https://uploads.tapatalk-cdn.com/20220513/8ab32e83cc7827fcbfec23c8369f5a40.jpg)
!!


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Title: Re: Pizza
Post by: HopDen on July 06, 2022, 06:24:47 pm
Finally have this project completed! It’s been a year of angst and wait but now that has passed!! Time for some pizza!! (https://uploads.tapatalk-cdn.com/20220707/4660c671a66461d378071788ede2043a.jpg)
Forno Bravo Napolina 70


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Title: Re: Pizza
Post by: tommymorris on July 06, 2022, 07:24:59 pm
Finally have this project completed! It’s been a year of angst and wait but now that has passed!! Time for some pizza!! (https://uploads.tapatalk-cdn.com/20220707/4660c671a66461d378071788ede2043a.jpg)
Forno Bravo Napolina 70


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Nice!
Title: Re: Pizza
Post by: pete b on July 11, 2022, 02:07:26 pm
That looks amazing! I have the DIY version but it works great.
Watch out for your hair and eyebrows, you can guess how I know! They get hot!(https://uploads.tapatalk-cdn.com/20220711/62ae19e3847abed32293532636158b04.jpg)

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Title: Re: Pizza
Post by: Kevin on July 11, 2022, 04:30:33 pm
The master of pizza...

https://www.youtube.com/c/vitoiacopelli
Title: Re: Pizza
Post by: HopDen on July 11, 2022, 04:46:13 pm
The master of pizza...

https://www.youtube.com/c/vitoiacopelli

This guy is great! Over the top too. I've learned a few things from him!
Title: Re: Pizza
Post by: denny on July 11, 2022, 04:52:26 pm
Those pizza ovens are gorgeous!
Title: Pizza
Post by: BrewBama on July 12, 2022, 05:13:58 pm
I agree. Here’s my attachment for the grill. Not near as nice as those but it puts out a descent pie.

(https://uploads.tapatalk-cdn.com/20220712/0aa42f37de4a0390f5d91be258307596.jpg)

(https://uploads.tapatalk-cdn.com/20220712/51a70937675255e02de342f58ec9bbf5.jpg)

(https://uploads.tapatalk-cdn.com/20220712/cb6be2a9ebf6359257e355df5add7edc.jpg)


*Disclaimer*: Any comment I add is simply the way I brew beer. There are certainly other ways that can be equally effective which other brewers may contribute. This is what I’ve found that works for me using my equipment and processes so I offer this for your consideration. YMMV
Title: Re: Pizza
Post by: pete b on July 12, 2022, 05:58:10 pm
I agree. Here’s my attachment for the grill. Not near as nice as those but it puts out a descent pie.

(https://uploads.tapatalk-cdn.com/20220712/0aa42f37de4a0390f5d91be258307596.jpg)

(https://uploads.tapatalk-cdn.com/20220712/51a70937675255e02de342f58ec9bbf5.jpg)

(https://uploads.tapatalk-cdn.com/20220712/cb6be2a9ebf6359257e355df5add7edc.jpg)


*Disclaimer*: Any comment I add is simply the way I brew beer. There are certainly other ways that can be equally effective which other brewers may contribute. This is what I’ve found that works for me using my equipment and processes so I offer this for your consideration. YMMV
That’s a clever design, I like how it is made to hold hot air so close to the top of the pizza.