Author Topic: Pizza  (Read 789 times)

Offline BrewBama

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Pizza
« on: February 24, 2018, 10:57:17 PM »
One of tonight’s pies




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Offline tommymorris

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Pizza
« Reply #1 on: February 25, 2018, 12:22:54 AM »
One of tonight’s pies




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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.

Offline BrewBama

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Re: Pizza
« Reply #2 on: February 25, 2018, 01:07:00 AM »
I have the worst mailman in the county. I’m sure I sent that invite out. We sure missed you.


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Offline tommymorris

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Re: Pizza
« Reply #3 on: February 25, 2018, 01:13:43 AM »
I have the worst mailman in the county. I’m sure I sent that invite out. We sure missed you.


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:)

Offline Frankenbrew

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Re: Pizza
« Reply #4 on: February 25, 2018, 01:18:02 PM »
One of tonight’s pies




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Gorgeous!

How do you form the crust? Do you toss it?
Frank C.

And thereof comes the proverb: 'Blessing of your
heart, you brew good ale.'

Offline BrewBama

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Re: Pizza
« Reply #5 on: February 25, 2018, 04:49:27 PM »
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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Offline Frankenbrew

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Re: Pizza
« Reply #6 on: February 25, 2018, 07:39:00 PM »
Yeah, that's pretty much how I do mine. It looks great.
Frank C.

And thereof comes the proverb: 'Blessing of your
heart, you brew good ale.'

Offline Theforgetfulme

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Re: Pizza
« Reply #7 on: February 25, 2018, 08:08:12 PM »
Looks great! From scratch?

Offline BrewBama

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Pizza
« Reply #8 on: February 25, 2018, 08:51:41 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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« Last Edit: February 25, 2018, 09:16:22 PM by BrewBama »
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Offline Theforgetfulme

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Re: Pizza
« Reply #9 on: February 26, 2018, 02:42:39 PM »
Awesome. My next question was going to be for the recepe. Thanks!

Offline The Beerery

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Re: Pizza
« Reply #10 on: February 26, 2018, 04:23:02 PM »
I dabble as well..






Offline BrewBama

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Pizza
« Reply #11 on: February 26, 2018, 11:35:02 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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« Last Edit: February 26, 2018, 11:36:43 PM by BrewBama »
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Offline majorvices

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Re: Pizza
« Reply #12 on: March 03, 2018, 01:14:23 PM »
One of tonight’s pies




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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

Offline JT

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Re: Pizza
« Reply #13 on: March 03, 2018, 03:11:10 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."


Offline BrewBama

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Re: Pizza
« Reply #14 on: March 03, 2018, 11:59:28 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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