It's been too long! Pizza!

[Randy_Bowman]

This thread decided dinner:

Carrie’s boboli pizza with pepperoni, caramelized onions, roasted tri-color bell peppers and a sprinkling of bacon bits. May not be from scratch, BBQ’d, etc., but it is simple, quick and very tasty.

[Eric_LeVine]

I like to make my own dough, but the results are also quite strong just grabbing a bag of dough from Trader Joe’s or Whole Foods. I made six different pies tonight for 6 of us. Always fun to riff.

[Jeff_Peterson-Davis]

I use dough from a local Italian deli sometimes (or traders or whole foods). What tricks do you guys have for stretching this kind of dough? I always wonder if I have it too cold, too warm – it doesn’t seem to form as easily as my homemade dough. Thoughts?

[Eric_LeVine]

With the TJ’s dough I have to let it warm for at least half an hour. I find it quite a bit more glutinous than my own homemade dough, and, heaven forbid, sometimes I even need to use a rolling pin to help beat it into submission. It is not ideal, but in a pinch and a hurry one still ends up in a pretty good place.

[cjsavino]

@mike pobega

Of course, Merrill.
Mine is 500 g bread flour
325 g water
10 g salt (I use sea)
7 (package) g of dry yeast

I put everything together and do a quick mix, then into the KitcehAid it goes. Worm dough hook until it pulls away from the sides. Cut this in half and place into 2 oiled dough retarding pans ( http://www.bariequipment.com/details.php?prodId=915&category=9and ) into the fridge it goes. I get better result in about 4 days. I remove about 2 hours early and work dough once again and cover and let rest. I use as much bench dough as needed and I NEVER use a rolling pin. Let me know if you need additional help.

BTW, please look for the new Berserker/Pobega Pizza blog right here on this site sometime this week, It’s called ‘DIY Pie’.

Try the same recipe but use Tipo 00 flour, comes out with a perfect texture.

[Mel_Hill]

I’ve made Mike’s dough a few times but I only use 1/2 of the yeast suggested. When I make bread I use 645 g of flour and only 1.5 g of yeast so seeing 7 g
of yeast for 500 g of flour freaked me out! Turns out just fine.

[Craig_G]

We often use TJ’s dough as well. Our impression is that they changed the recipe some time back and it now has too little salt, so we add some and let it rise during the day. If used right out of the bag it’s a little hard to work with but still okay in a pinch.

[Michael_Bowden]

Had some jail-broken oven pizza last night…tasty stuff.

[Stuart_BeauneHead_Niemtzow]

@cjsavino

@mike pobega

Of course, Merrill.
Mine is 500 g bread flour
325 g water
10 g salt (I use sea)
7 (package) g of dry yeast

I put everything together and do a quick mix, then into the KitcehAid it goes. Worm dough hook until it pulls away from the sides. Cut this in half and place into 2 oiled dough retarding pans ( http://www.bariequipment.com/details.php?prodId=915&category=9and ) into the fridge it goes. I get better result in about 4 days. I remove about 2 hours early and work dough once again and cover and let rest. I use as much bench dough as needed and I NEVER use a rolling pin. Let me know if you need additional help.

BTW, please look for the new Berserker/Pobega Pizza blog right here on this site sometime this week, It’s called ‘DIY Pie’.

Try the same recipe but use Tipo 00 flour, comes out with a perfect texture.

certainly different texture…i prefer the higher gluten/bread flour result…

but, my favorite, delorenzo’s in trenton/robbinsville uses AP and it turns out great…

[Chris_Blum]

Very Timely Thread…I was just gonna post my pizza exploits from last night
This was the best homemade pizza that I have ever had but it was so simple. Everyone was raving about it.

For Crust:
Rhodes frozen bread dough (or similar)
some honey
some salt
some flour

For “Sauce”:
Can of Academia Barilla peeled cherry tomatoes (holy crap these are good and they make a great winter caprese)

Topping:
Olive oil
Salt
Grated or ground parmigiano (we used reggiano but whatever you want)
Fresh Mozzarella (we used homemade, but again, whatever)
Meats or veg (do any frying or slicing in advance cuz the pizzas go fast)

1. When the loaves have thawed and risen, mix in some honey (maybe 1t per small loaf) and a heavy pinch of coarse salt. Knead in flour til you get a non-sticky loaf. Cover and set aside to rise again for 15-30 minutes
2. Put a cast iron griddle on the middle rack of your oven and crank up the broiler.
3. Roll out a crust to desired thickness (more on the thinner side is better IMO with this technique)
4. Plop the naked crust on the hot griddle and broil til it browns up. Pop any big bubbles. (if you get uneven browning, lower your rack)
5. Flip it over and do the other side
6. Pull out and top with sauce, then cheese, then toppings, then drizzle w olive oil and coarse salt.
7. Throw it back under the broiler til done. (doesn’t take long)

Everyone loved the margherita but another favorite was a sauceless pie with salt cured bacon (more of a funky pancetta flavor), sliced apple, rosemary, olive oil and a healthy sprinkling of coarse salt.

[Matthew_Brown]

@Francis S

Gorgonzola, Fig and Pancetta Pizza

Pairing Suggestion:
Beer Since this pizza has a lot going on—from creamy cheese to sweet figs—pair it with a refreshing lager, like Tasmania’s James Boag’s. A sparkling rosé, like the NV Jansz Premium Rosé, would also work.

Had this exact combo at a local restaurant, an artisan beer and killer pizzas specialist. I get whre you’re going with the lager, but Belgian Browns or Dubbels are great as well, so long as they don’t have too much RS for your personal palate. The dark malt matches nicely with the sweet figs and gorgonzola, yet also handles the the salt and savory in the pancetta. Either way, not a bad way to enjoy a pie!

[Mel_Hill]

Just made Mike’s dough (1/2 of the yeast)
Pizzas on Tuesday I figure…

[mike_pobega]

@cjsavino

@mike pobega

Of course, Merrill.
Mine is 500 g bread flour
325 g water
10 g salt (I use sea)
7 (package) g of dry yeast

I put everything together and do a quick mix, then into the KitcehAid it goes. Worm dough hook until it pulls away from the sides. Cut this in half and place into 2 oiled dough retarding pans ( http://www.bariequipment.com/details.php?prodId=915&category=9and ) into the fridge it goes. I get better result in about 4 days. I remove about 2 hours early and work dough once again and cover and let rest. I use as much bench dough as needed and I NEVER use a rolling pin. Let me know if you need additional help.

BTW, please look for the new Berserker/Pobega Pizza blog right here on this site sometime this week, It’s called ‘DIY Pie’.

Try the same recipe but use Tipo 00 flour, comes out with a perfect texture.

I have. Not good results in the browning of my pie after 9 minutes.

[Mel_Hill]

Mike’s dough Has been in the 'fridge since Saturday afternoon

worked into round balls then flattened

[Mel_Hill]

working on blog styled images…

Pizza topped with potato, pancetta gorgonzola, walnut seasoned with rosemary and thyme and garlic
here’s the pizza a bit bigger

[Steve_Nordhoff]

Mel, that looks like it could slide right off my ipad. Awesome!

[Jeff_Peterson-Davis]

So TOTALLY HUNGRY now!!! That is beautiful. Come to my house next, please. You make the pizza, I’ll supply the wine!

[Larry_P]

@Mel Hill

working on blog styled images…

Mel that’s pure art! I need to get more motivated to use my camera in everyday situations.

[Larry_P]

Here’s a recent pie Lori and I made. I’ll post our dough recipe later but truth be told, she’s the dough expert.

Zucchini from our garden, Copper River sockeye smoked on the BGE, Manchego cheese, yellow bell pepper & saffron sauce (courtesy Bobby Flay). 10 mins @ 650º

[mike_pobega]

Looks great, Larry.