The Homemade Pizza Thread

[Alastair70]

What's everyone using for dough?
I think the PizzaApp is great. I've used it for straight doughs, sourdoughs, poolish and biga's with a range of fermentation times from 8 hours to 3 days. It's always worked really well.
Sourdough and poolish bases are by far the tastiest, and there has been surprisingly little difference between the two. That being said, my starter has picked up a funky yeast recently and the last few breads have had a lot more flavour. It's been 3 weeks since we've made pizza, must get a lunch lined up next weekend.

 

[Alastair70]

Can you freeze the 1KG packs of Fiore Di Latte?

I buy 2-3 kg at a time and freeze them into 250g portions using the vacuum packer, but without the vacuum. They keep really well. The one I did a test vacuum seal turned into a solid block.

 

[RichardM]

What's everyone using for dough?
I think the PizzaApp is great. I've used it for straight doughs, sourdoughs, poolish and biga's with a range of fermentation times from 8 hours to 3 days. It's always worked really well.
Sourdough and poolish bases are by far the tastiest, and there has been surprisingly little difference between the two. That being said, my starter has picked up a funky yeast recently and the last few breads have had a lot more flavour. It's been 3 weeks since we've made pizza, must get a lunch lined up next weekend.

I have a sour dough starter that I use for various breads and pizza dough.
I must remember that now I am retired I don't have to wait for the weekend to make pizzas. Everyday is Saturday, I could have pizza any day when the weather is fine.

 

[Oneflewover]

Get some Fior Di Latte, i buy mine from Adimaria.co.uk along with flour and other stuff. It's perfect for pizza, and if you ever end up cooking one in the World Championship you'll be expected to use it!



San Marzano's blended with some salt and fresh basil for me.

Here's the highlights of my last Adimaria order, the pizza in the oven and the end result.

View attachment 55180View attachment 55181View attachment 55182

That looks like a beautiful pie! (except for the sweetcorn, what on EARTH is that doing on there?!)

 

[DavidDetroit]

What's everyone using for dough?

I have a dough I use for square and then I tried the one above and very happy with it.
Without a pizza oven, I have to settle a bit.

 

[RichardM]

I buy 2-3 kg at a time and freeze them into 250g portions using the vacuum packer, but without the vacuum. They keep really well. The one I did a test vacuum seal turned into a solid block.

I've just placed an order, some meats and tins of tomatoes as well as the cheese.

 

[Hanglow]

I vac pack them and freeze, let it defrost in the fridge and you can peel apart the strips.

I use Page Title:"CAL BAL - calcolatore pizza lievito madre biga poolish licoli mix farine" for a calculator, it's great for precise timing

 

[Alastair70]

That looks like a beautiful pie! (except for the sweetcorn, what on EARTH is that doing on there?!)

That, and the lime in my afternoon gin were the only 2 of my 5-a-day that Sunday

 

[DavidDetroit]

Made this one today. Ham, green pepper an onion.

 

[pilgrimhudd]

Pasties are very big in northern Michigan. I'm not very familiar with them so I checked some images and they look really good.
They sure don't look the same on the inside.

Someone say pasty?

 

[pilgrimhudd]

Made this one today. Ham, green pepper an onion.View attachment 55203View attachment 55204

Wow, you can certainly crimp! I'd be happy with that! Was there a lot of Cornish migrants to Michigan, I know there was to Montana. I suppose anywhere where there was mining.

 

[DavidDetroit]

Wow, you can certainly crimp! I'd be happy with that! Was there a lot of Cornish migrants to Michigan, I know there was to Montana. I suppose anywhere where there was mining.

Thanks. You are right about the Cornish.
The people of Northern Michigan, the upper peninsula especially, are a lot different than Southern Michigan where I live.
I'm a first generation American, parents from Canada and their parents from Germany, Scotland and Hungary.
I got my technique down working at a pizzeria when I was a kid.

 

[pilgrimhudd]

Thanks. You are right about the Cornish.
The people of Northern Michigan, the upper peninsula especially, are a lot different than Southern Michigan where I live.
I'm a first generation American, parents from Canada and their parents from Germany, Scotland and Hungary.
I got my technique down working at a pizzeria when I was a kid.

Just been reading about yooper pasty's, fascinating. Love reading about the Cornish going abroad, 'where theres a hole in the ground you'll find a cornishman at the bottom'.

 

[RichardM]

Just been reading about yooper pasty's, fascinating. Love reading about the Cornish going abroad, 'where theres a hole in the ground you'll find a cornishman at the bottom'.

Show of Hands sang about that Show Of Hands - Cousin Jack Lyrics | SongMeanings
Show of Hands Performing "Cousin Jack" - YouTube

 

[scott1986]

Does anyone have a tried and 'proven' recipe for a wholewheat pizza dough?

The last couple I've tried have not been too good.

 

[DavidDetroit]

yooper pasty's

Very big up there, a staple. You can get them down here though. I think they have gotten more popular down this way over the last few decades.

 

[DavidDetroit]

Someone say pasty?

They really do look similar on the outside!

 

[Mr_S_Jerusalem]

I like a couple of eggs on my pizza, anyone else do that?

 

[Oneflewover]

I like a couple of eggs on my pizza, anyone else do that?

 

[Brewnaldo]

I like a couple of eggs on my pizza, anyone else do that?

Egg and black pudding pizza is a thing of beauty