Author Topic: Pizza  (Read 2058 times)

Offline BrewBama

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Pizza
« on: September 26, 2015, 10:26:17 PM »
Brewed a Hobgoblin clone this AM and played with the Pizza Oven this afternoon while watchin some good football on the boob tube and drinkin homebrew.  It's gonna be a good day Tater.



Huntsville AL

Offline HoosierBrew

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Re: Pizza
« Reply #1 on: September 26, 2015, 10:28:18 PM »
Looks great, the pizza and the beer !
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Offline Frankenbrew

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Re: Pizza
« Reply #2 on: September 27, 2015, 12:03:35 AM »
Looks and sounds like the perfect day.
Frank C.

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Offline pete b

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Re: Pizza
« Reply #3 on: September 27, 2015, 07:02:07 PM »

Firing up the oven for pizza myself today.
Don't let the bastards cheer you up.

Offline curtism1234

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Re: Pizza
« Reply #4 on: September 27, 2015, 10:12:03 PM »
Try provel cheese, it will be a life changing experience  8)

Offline 123simplefix

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Re: Pizza
« Reply #5 on: September 29, 2015, 10:30:17 AM »
Looks great! Gotta good crust recipe to share?

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Offline BrewBama

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Re: Pizza
« Reply #6 on: October 21, 2015, 11:53:40 PM »
I use Lahey's no knead recipe with '00' Flour
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Offline cempt1

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Re: Pizza
« Reply #7 on: November 24, 2015, 11:15:46 AM »
Pete B.  Did you build your own brick oven?  That is a project I've always wanted to do.
« Last Edit: November 24, 2015, 11:22:39 AM by cempt1 »

Offline pete b

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Re: Pizza
« Reply #8 on: November 24, 2015, 03:51:53 PM »
Pete B.  Did you build your own brick oven?  That is a project I've always wanted to do.
Yes. Its actually an earth oven as opposed to a brick oven. Its mainly made of clay and sand. I built a fieldstone base, the floor of the oven (where pizza , bread etc. get cooked) is made of fire bricks, and regular bricks are used to make the arched opening. It is very thick and heavily insulated, the middle layers that provide the insulation are made of clay mixed with perlite. It gets at least 700F after a couple hours then the fire is removed and the oven floor is cleaned with a wet cloth on a stick. The first couple pizzas cook in about 90 seconds. Its so well insulated that it is 200F the next day.
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Offline AmandaK

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Re: Pizza
« Reply #9 on: November 24, 2015, 09:39:10 PM »
Try provel cheese, it will be a life changing experience  8)

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Offline The Professor

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Re: Pizza
« Reply #10 on: December 02, 2015, 03:47:37 PM »
I use Lahey's no knead recipe with '00' Flour
That's a good one, definitely.
But whatever dough recipe you use, the real key to great pizza (in taste and texture) is to make the dough at least a day or two  ahead of time and allow for a very slow rise/fermentation in the fridge.  It really makes all the difference.
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Offline pete b

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Re: Pizza
« Reply #11 on: December 02, 2015, 04:06:52 PM »
I use Lahey's no knead recipe with '00' Flour
That's a good one, definitely.
But whatever dough recipe you use, the real key to great pizza (in taste and texture) is to make the dough at least a day or two  ahead of time and allow for a very slow rise/fermentation in the fridge.  It really makes all the difference.
+1 I also use ice water when making the dough to retard fermentation. It then goes in the fridge for at least a day. It not only sours a little bit but it makes for more air pockets and crispy goodness.
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Offline Wort-H.O.G.

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Re: Pizza
« Reply #12 on: December 04, 2015, 06:24:00 PM »

Firing up the oven for pizza myself today.

Damn - I want one of these brick ovens now  ::)
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Offline pete b

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Re: Pizza
« Reply #13 on: December 05, 2015, 01:03:08 PM »
Well they are practically free if you don't mind a lot of hard work.
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Offline cempt1

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Re: Pizza
« Reply #14 on: December 05, 2015, 03:36:25 PM »
I use Lahey's no knead recipe with '00' Flour
That's a good one, definitely.
But whatever dough recipe you use, the real key to great pizza (in taste and texture) is to make the dough at least a day or two  ahead of time and allow for a very slow rise/fermentation in the fridge.  It really makes all the difference.
Seems like I've heard that before on this forum.  Healthy yeast and controlled temperature for fermentation. Pizza dough/bread making is really the same as brewing.

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