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That looks delightful.
You can also make bread out of spent grains too.The wife and I make “homemade” pizza quite often, everything but the cheese and meat we grow and make into sauce. Several weeks ago I had extra wort from a ESB I was making earlier so I used it while making the dough. It turned out way better than I thought it would. So from now on it will either be a wort-dough or the sourdough (friendship) that I started almost three years ago.
Might have to get a mill to grind up the grains after brewing and try that also. Did that many years ago and made the best pancakes we ever had, But could only eat one at a sitting (very filling).
Is that the dough to toppings ratio?
Here's one from a little while ago.
I've gone down to a 60% ratio now and it works out better in my Blackstone pizza oven.
yeast and saltOh cool, could I ask what other ingredients go into the dough?
That's a lot of yeast.I have a new recipe that I just love
2 3/4 teaspoons dry active yeast
2 tablespoons sugar
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons salt
3 cups bread flour (or all-purpose flour)
Add warm water (appox. 120° F)
Roll into a ball, rub with olive oil then ferment cold in a fridge for 12 hours or over night
On my pizza oven, in order to get a nice center part of the dough so it's not underdone, I've reduced the water.I have a new recipe that I just love
2 3/4 teaspoons dry active yeast
2 tablespoons sugar
1 tablespoon honey
1 tablespoon olive oil
2 teaspoons salt
3 cups bread flour (or all-purpose flour)
Add warm water (appox. 120° F)
Roll into a ball, rub with olive oil then ferment cold in a fridge for 12 hours or over night
there is no set water amount with mine I add it last and adjust as I go
Recon some DME would go alright too.since it ferments in the fridge you need more yeast, it comes out perfect, the honey helps it keep raising after warming up
Baker's percentages: Everything is measured as a percentage of the total flour. 60% hydration is just what it says: For every 100g flour, use 60g water.
300 Gram dough's
60% hydration