Pizza

[Supra-Jim]

Good looking pizza's in latest edition of Beer & Brewer Merc. I'm also a bit jealous of anyone with a pizza oven, even though the ones I do on sandstone in the BBQ come out great it doesn't create the same kind of atmosphere.

Hey earle, I do the same thing. If you want to try to get closer to the woodfired effect, get yourself little smoker box and some smoking chips and put these into your bbq. Prosciutto and mushroom pizza cooked in a smokey bbq is lovely. Also if you want to experiement before buying a smoking box. Get some chips, soak them in water and make a little parcel to hold them (1/2-1 cup) out of al foil and poke plenty of holes in it.

Cheers SJ

 

[seemax]

I don't even bother weighing the ingredients which means I'm either lazy or have been making pizza too often (mostly latter as my kids can't get enough).

I too use more yeast than typical recipes suggest, sprinkling it on top of warm water with dissolved sugar to make a starter.

Then in the mixing bowls goes the "OO" flour (the italian stuff from woolies) or other strong unbleached bakers flour, a large pinch of salt and splash of extra virgin... then add yeast starter after its frothed up... add warm water until the dough hook starts slapping the mix against the sides, then mix for 10mins until its soft and no longer visibly wet. Rise for an 1hr or so.

I also made my own mozzarella last week with some full fat milk, citric acid and junket (both from supermarket)... fresh fluffy cheese in about 1.5hrs!!

 

[Mercs Own]

i use between 650 and 800g and get 6 or 7 pizza like you paul. lots of yeast and proofing and yummy thin crisp chewy bases. in fact i might make pizzas with the kids this weekend now that its on my mind. even if our oven is a ***** electric element one with no fan :angry:

gotta love semolina on the bottom of the pizzas. adds a little something extra i recon.

In my article in beer and brewer I wrote it when I was still putting my pizzas on a pizza pan in the wood fired oven. I have now worked my oven temps out properly and make my pizzas by sprinkling the semolina onto my pizza paddle then putting my rolled out dough onto the paddle and topping them up then sliding the dough off the paddle into the oven! SO much better although I need to be careful as the excess semolina burns and can leave burn marks and taste on the pizza crust so when I turn the pizzas and move them around the oven I will sweep the semolina into the fire so I have a clean oven floor.

Sorry about your oven hope Santa is generous!

 

[earle]

Hey earle, I do the same thing. If you want to try to get closer to the woodfired effect, get yourself little smoker box and some smoking chips and put these into your bbq. Prosciutto and mushroom pizza cooked in a smokey bbq is lovely. Also if you want to experiement before buying a smoking box. Get some chips, soak them in water and make a little parcel to hold them (1/2-1 cup) out of al foil and poke plenty of holes in it.

Cheers SJ

Hi SJ

Yep, have a smoker box and a variety of wood pellets such as the hickory and jack daniels from big green shed and some shavings from BCF. Use for pizza and roasts, smoked some chicken breasts for pizza the other day as well. Gotta love the smokey smell.

What I meant about atmosphere is that its not quite the same entertaining around the BBQ as it would be around a pizza oven with a real fire.

 

[Supra-Jim]

Got it earle, my 'fake woodfired pizzas' have convinced SWMBO that when we reno the entertaining area a pizza oven is approved!!!

Cheers SJ

 

[brettprevans]

ended up making pizzas yesterday and did the fake wood fire also. not sure id be arsed doing it again if it was just for the immediate family. but a nice change.

learned that apparently you should not only wear shoes when brewing but also when making pizzas.... taking one out of the oven and dropped it topping side down onto my foot...hot cheese burns a fair bit! luckily it was pizza #6 and the last one.

the other change in this batch was that i made the dough on saturday and left it in the fridge overnight to develop a little lactic. made a noticble differance to taste and texture, yummo!

 

[Mercs Own]

10 second rule??? Toe hair in the cheese?

 

[Airgead]

10 second rule??? Toe hair in the cheese?

Better than toe jam...

 

[brettprevans]

10 second rule??? Toe hair in the cheese?

I was tempted, it still looked ok. but alas the dogs ate well and scoffed it in 2sec flat.

 

[Ducatiboy stu]

the other change in this batch was that i made the dough on saturday and left it in the fridge overnight to develop a little lactic. made a noticble differance to taste and texture, yummo!

Yep... Thats makes it sort of like a sourdough... gives a nice tangy taste to the bread....

Try doing a proper sourdogh base, will take about 2 dyas for it to ferment and be ready...

 

[drsmurto]

ended up making pizzas yesterday and did the fake wood fire also. not sure id be arsed doing it again if it was just for the immediate family. but a nice change.

learned that apparently you should not only wear shoes when brewing but also when making pizzas.... taking one out of the oven and dropped it topping side down onto my foot...hot cheese burns a fair bit! luckily it was pizza #6 and the last one.

the other change in this batch was that i made the dough on saturday and left it in the fridge overnight to develop a little lactic. made a noticble differance to taste and texture, yummo!

It's how i make my pizza doughs. I use the recipe from Dough and leave it in the fridge for 24h.

 

[Katherine]

Im getting a pizza oven... whoooooooo!

 

[Supra-Jim]

It's how i make my pizza doughs. I use the recipe from Dough and leave it in the fridge for 24h.

Hi Doc, can you post up that recipe, unless I've missed it and it has already been posted!

Cheers SJ

 

[bonj]

I was tempted, it still looked ok. but alas the dogs ate well and scoffed it in 2sec flat.

And as a result, citymorgue2 is now missing a toe

 

[brettprevans]

Im getting a pizza oven... whoooooooo!

you go KT girl. hopefully we will see a return to copies amounts of food porn pics posted by yourself. been a severe lack of it recently IMO.

oh and come back to the dark side....

And as a result, citymorgue2 is now missing a toe

better a toe than something else! toe pizza huh? little chipolata sausages smooshed to be made to look like toes on a pizza could be a hit with kids

 

[Katherine]

It will be awhile before the pizza oven does go up but once it does yeahhhhooo! yeah I have being slack with the photos. Ive still being cooking amazing food as I have an amazing man to to feed but forgetting to take the shots.

Ive got to much on in regards to $$$$ at the moment to even think of buying a fermenter other than the rest of it... but karma got me in a good way in regards to giving that away to charity.. but I still lurk around the site!

 

[Mercs Own]

It will be awhile before the pizza oven does go up but once it does yeahhhhooo! yeah I have being slack with the photos. Ive still being cooking amazing food as I have an amazing man to to feed but forgetting to take the shots.

Ive got to much on in regards to $$$$ at the moment to even think of buying a fermenter other than the rest of it... but karma got me in a good way in regards to giving that away to charity.. but I still lurk around the site!

Hey Katie, great news re pizza oven!!! What are you getting? Being that you are in Perth/Freo you have some good options as it seems to be the home of Pizza/wood fired oven makers in OZ. I quite like old Tom and his ovens in Freo but I did get an Al Fresco which are built by a family up near Wanneroo and love it.

Look forward to seeing what you get and whet you make.

If you are thinking of buying a Mediterannean oven have a good look at them....

 

[Katherine]

Hey Katie, great news re pizza oven!!! What are you getting? Being that you are in Perth/Freo you have some good options as it seems to be the home of Pizza/wood fired oven makers in OZ. I quite like old Tom and his ovens in Freo but I did get an Al Fresco which are built by a family up near Wanneroo and love it.

Look forward to seeing what you get and whet you make.

If you are thinking of buying a Mediterannean oven have a good look at them....

Cheers Merc

thanks for the tip... we are going to make it so looking for DIY... looking forward to it will be lots of fun. But yet to build the pargola, paving, gardens etc. Living in a back yard of sand at the moment.

 

[Acasta]

Last night after a few drinks me and a mate decided it was time to make the most amazing pizza. Ever.
Spaghetti - Parma - Pizza
As the name suggests, its pizza base, then with spaghetti bolognese and parmesan cheese, topped with a chicken schnitzel ham sause, then pizza cheese, fresh basil and oregano.

 

[Duff]

:lol: