Pizza Time!!

[Txdragon]

Been working on homemade pizzas and finally got my dough recipe dialed in. Here's a slice of deep dish pepperoni...


And here's a pepperoni, homemade Italian sausage, and black olive..


The crust is crisp on the outside, fluffy inside. Very similar to pizza hut pan pizza crust with MUCH less oil.

[spacetrucker]

that looks great!! really good pictures also
I make my by weight seems to work much more "gooder" than the ole measuring cup
Once you learn to make your own ya never go back to the pizza joints...

[bsooner75]

Looks good!

Trying to make my own pizza dough frustrated the crap outta me.


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Twitter handle @bsooner75

[Txdragon]

Measuring flour is tricky. Measuring by weight is best, or at least will give you more consistent results. Once you get the hang of it, you will know by feel when your dough is right. I was having more problems with the yeast not acting right. I finally determined my water was too hot I realized that hot water straight from my tap didn't require an additional 20 sec in the microwave lol I tried it that way the first time and just minutes after mixing my yeast with the water/sugar, it was trying to foam up out of the cup. SHE'S GONNA BLOOOWWWWW!!!! I can't wait for the day to arrive that I will have made an entire pizza - crust, sauce, pepperoni, and cheese, all from scratch. I got the crust, sauce, and sausage.. Next on my list is homemade mozzarella.

[erbeman]

Made homemade pizza tonight myself with homemade dough.

[Okie Sawbones]

Y'all flung a hankering on me.

[spacetrucker]

the recipe I use is listed below, one would need a good scale to use this, I use King Arthur bread flour. I basically weigh the flour, then in a separate container weigh the water (warm to the touch), to the water add a teaspoon of sugar to feed the yeast, then add the yeast, add the salt and stir well, in another container weigh the oil, add to the flour, then add the water, sugar, salt yeast mixture. knead well until the dough is blended well and becomes sticky. coat the dough ball with oil and let rise in a warm place. TF is thickness factor of the crust, g=grams, oz is ounces, be sure and let the dough rise for 3 or 4 hours, it will be tender and fluffy.

1 11 oz dough ball
Flour (100%): 184.04 g | 6.49 oz | 0.41 lbs
Water (63%): 115.94 g | 4.09 oz | 0.26 lbs
IDY (.7%): 1.29 g | 0.05 oz | 0 lbs | 0.43 tsp | 0.14 tbsp
Salt (01.75%): 3.22 g | 0.11 oz | 0.01 lbs | 0.67 tsp | 0.22 tbsp
Oil (4%): 7.36 g | 0.26 oz | 0.02 lbs | 1.64 tsp | 0.55 tbsp
Total (169.45%): 311.85 g | 11 oz | 0.69 lbs | TF = N/A

2 11 oz dough balls
Flour (100%): 368.07 g | 12.98 oz | 0.81 lbs
Water (63%): 231.89 g | 8.18 oz | 0.51 lbs
IDY (.7%): 2.58 g | 0.09 oz | 0.01 lbs | 0.86 tsp | 0.29 tbsp
Salt (01.75%): 6.44 g | 0.23 oz | 0.01 lbs | 1.34 tsp | 0.45 tbsp
Oil (4%): 14.72 g | 0.52 oz | 0.03 lbs | 3.27 tsp | 1.09 tbsp
Total (169.45%): 623.7 g | 22 oz | 1.38 lbs | TF = N/A
Single Ball: 311.85 g | 11 oz | 0.69 lbs

[Txdragon]

Erbeman - I also prefer using my iron skillet! WAY better crust turnout than the standard aluminum pans. I found some actual cast iron pizza pans at a culinary supply store downtown, but price for size, i'm better off getting a couple 14" skillets lol I can get a 22" cast iron skillet for 60 bucks I believe. I think i know what i'll be asking for on Father's day That pie looks great by the way. I haven't added any jalaps to any of mine yet.

Spacetrucker - After finally getting my mix down, I have to break it all down by weight now Kinda gonna put me back to square 1, but at least I know now how my dough should feel when it's right. That pizza you posted looks rustic. I love it!

Flour; I prefer AP flour. Bread flour gave me too much chew for my liking, and I tried semolina.. I think i'm leaving semolina for pasta only. Went full sem, 50/50, 60/40, 70/30.. All the way down to just 1/4c.. I didn't like it. Maybe I didn't work it right? I dunno.

[cowboydon]

Nice looking pies and information guys