In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Homemade Pizza

Discussion in 'The Smokehouse' started by Skier76, Nov 21, 2021.

  1. buzz-saw

    buzz-saw

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    Good choice.
    We have some of the best if not the best on the planet right in the big city. By far my favorite style. Looks fantastic.
     
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  2. Skier76

    Skier76

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    Thanks! We are certainly fortunate to have the pizza we do around here.
     
  3. yooperdave

    yooperdave

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  4. Eric VW

    Eric VW Moderator

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    :picard:

    :rofl: :lol:
     
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  5. yooperdave

    yooperdave

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    Oh no! Not again? :mad:
     
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  6. eatonpcat

    eatonpcat

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    You woke up the FHC spell checker once again!!
     
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  7. Skier76

    Skier76

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    Made some French Bread Pizza’s one night this week. They were very good!

    IMG_0265.jpeg
    The recipe we used: The Best French Bread Pizza Recipe

    Went back to some 00 dough we had frozen and made an arugula pizza; the arugula was tossed in olive oil with salt and pepper. It was added after the cook, then some balsamic glaze on top. The pizza was a fig jam base, mootz and prosciutto. It was excellent!
    IMG_0269.jpeg
     
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  8. Skier76

    Skier76

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    We’ve been making mostly New Haven style as of late. Last night, my wife had two former colleagues over and we made 4 New Haven pies. We kept it simple with just cheese and a little fresh basil. Sometimes the simplest, is the best. Plus, you can’t hide behind the toppings; your dough has to be good. I may have mentioned this before, but I’m going as authentic as I can with this recipe. It’s a 67% hydration ratio, King Arthur Bread flour, Grande Mozzarella and 7/11 tomato sauce. Luckily, there’s an Italian market in New Haven where I get the cheese and sauce.

    The Koda 16 did very well. Temps were in the upper 30s yesterday evening and the recovery time between pizzas was not bad at all. You can’t crank these out in short order, it definitely takes a few minutes between pies. But it creates a nice cadence for sharing a pizza, talking, making the next one and so on.

    We sent them each home with half a pizza. If we do this more often, may have to get some pizza boxes for the take home portions!

    IMG_1012.jpeg IMG_1013.jpeg IMG_1014.jpeg IMG_1015.jpeg
     
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  9. RGrant

    RGrant

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    67% hydration ratio--> what does that mean? I'm not familiar with the term.
     
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  10. g60gti

    g60gti

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    Looking good! I’ve been slacking on my pizza making. Maybe this is the motivation I need to get back to it.
     
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  11. g60gti

    g60gti

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    It’s using bakers percentages. Flour is always 100% and bakers percentages are how much of another ingredient there is in the recipe relative to the flour. To figure out percentage of other ingredients( in this case the water) take the total weight of said ingredient divide it by weight of flour and multiply by 100 to get your percentage. I think…
     
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  12. golf66

    golf66

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    It's 5:40 AM Thanksgiving Day and I want nothing to do with turkey. Wonder if the Mrs would mind if I made pizza instead?
     
  13. Skier76

    Skier76

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    LOL! Save a turkey, eat pizza!
     
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  14. Skier76

    Skier76

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    Perfect explanation!

    Once you start getting into the upper 60’s, low 70’s for hydration, it becomes a wetter more stickier dough. A wetter dough can stand up to a longer bake without drying out too much.
     
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  15. Eckie

    Eckie

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    I was up early yesterday. Cooked most of day, don't think I slept well and back at it again. So other than trying to figure out timing of prepping and cooking various dishes, my brain is saying f it on math.

    So, is there a simpler answer on the 67% hydration dough? Ie amount of flour and amount of water? I guess it depends on how much you want to make...but what's the guide for dough to make say, 2 pizzas....? If it can be simplified that much...?
     
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  16. buzz-saw

    buzz-saw

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    I start with 1 cup of water and add flour until it looks like dough. When it starts to climb the dough hook in the mixer you are pretty close. Never really figured an exact ratio. Worked for years like this for me.
     
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  17. T.Jeff Veal

    T.Jeff Veal

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    Also have Scotty's pizza at the Overkil house... 0609231853_HDR.jpg
     
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  18. Skier76

    Skier76

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    It’s really just figuring out how moist or wet the dough is. I typically follow dough recipes by weighing everything out. I do a quick calc before making it to see what the hydration ratio is as an FYI so I know what I’m working with.
     
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  19. MNWood

    MNWood

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    IMG_0399.jpeg Interesting thread (tasty thread?) Anyway I have been making Pizza for about 40 years. I use the regular oven with two pizza stones so I can cook two at a time. I normally make 6, 12 or 18. Occasionally make 3. I pre bake the crust for a few minutes, take it out of the oven, flip it over so the side that was on the stone is up, put the sauce and toppings on and back into the oven. 475-500 depending on the oven. My recipe is from my parents, mainly my Dad, and I have tweaked it over the years. When having friends over for a meal they often ask if I'm making pizza. It has also become our traditional Christmas Eve or Christmas Day family meal. I'll share a few photos. Interesting thing I found looking for photos, I have way more of making pizza than cooked pizza. I guess once they come out of the oven we are too busy eating to take a photo, ha ha ha ATTACH=full]437269[/ATTACH] IMG_0400.jpeg IMG_4247.JPG IMG_9296.jpeg 63062880877__F84958F8-E9CC-4579-B883-E8DAA826C24A.JPG
     
  20. Eckie

    Eckie

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    I believe that you sir are a first....I don't think I have EVER seen cashews on a pizza! Interesting!