Home made pizza

[Group W]

Thin and crispy day, used a stone this time

View attachment 8236

That’s outstanding dude!

 

[thunderwagn]

That looks outstanding

 

[thunderwagn]

Pizza day! Made 2 round pies

 

[Craigerrr]

Wait just a minute there, that just looks a little too round Mr!

 

[Mase]

Pizza day! Made 2 round pies
View attachment 8275

That’s a nice home made pie @thunderwagn

 

[thunderwagn]

Wait just a minute there, that just looks a little too round Mr!

There's a little flat area on the left

 

[Ozarks Mountain Brewery]

Just beautiful, your getting the hang of it

 

[Ozarks Mountain Brewery]

Anyone say pizza, 16" special

 

[BOB357]

Anyone say pizza, 16" special

View attachment 8366

I think Thunderwagn has you beat for round. Looks like you lost the round. Pun intended

 

[Ozarks Mountain Brewery]

Didn't use a pan, it's easier on a pan

 

[GFHomebrew]

Anyone say pizza, 16" special

View attachment 8366

That looks great oz I think I know what I'll be having for dinner now!

 

[thunderwagn]

That looks incredible. I need to try ingredients on top one of these days. I'm laying off the pizza for a bit...feeling a little doughy lately lol. I ran when I got home today and felt some extra jiggle!

 

[thunderwagn]

@Ozarks Mountain Brew man that crust looks insane! I blame you for this addiction lol.

 

[GFHomebrew]

Too true onya Ozarks for making my belly bloat even more (joking)!

Yeah I pitched the pizza option to the better half yesterday and she drew the health card on me ... so I towed the line

 

[Craigerrr]

I think Thunderwagn has you beat for round. Looks like you lost the round. Pun intended

Seems to be a new standard for round! That's pretty dang round there OZ!

 

[thunderwagn]

I caved in...I am weak.

 

[philjohnwilliams]

Saved some of the runnings from my brew years day German pils to make some pizza dough. Cold fermented for two days, this was one of the best pizzas I have made. Just need to make them rounder

 

[The Brew Mentor]

For the 1st time I'm making a sourdough starter.
Just organic whole wheat flour and water.
I fed it for 4 days and then last night I made up a batch of dough.
I haven't found a guide on "Pitch rate", so i just went with a heavy 1/2 cup mixed into my normal batch.
I did 1 fold last night and then formed it into 380 gram dough balls this morning at 6am.
To the fridge for now and then pizza tomorrow night.
I'll get some pictures up later if I can figure out how to load them from my phone.
Cheers,
Brian

 

[GFHomebrew]

For the 1st time I'm making a sourdough starter.
Just organic whole wheat flour and water.
I fed it for 4 days and then last night I made up a batch of dough.
I haven't found a guide on "Pitch rate", so i just went with a heavy 1/2 cup mixed into my normal batch.
I did 1 fold last night and then formed it into 380 gram dough balls this morning at 6am.
To the fridge for now and then pizza tomorrow night.
I'll get some pictures up later if I can figure out how to load them from my phone.
Cheers,
Brian

Im in the process at the moment of creating a starter I'm on about day four and am starting to get it to double in size. I tell ya I lernt a bit about microbiology doing this "seed starter"
My one bit of advise I found is start it off with pineapple juice instead of water. Reason the pineapple juice instantly drops the ph of the starter around 4.5ph which is encouraging to lacticbacillis and L sanfransico (spelling?) if you mix a water flour starter other bacteria that like a higher PH will start first and delay the and sometimes inhibit the growth of Lactobaccilus for a few days.
Interesting

 

[The Brew Mentor]

https://photos.app.goo.gl/NuXsJYAixyG2YtFJ8