Was out of yeast last night . Looks like it’s going to be a pizza Monday. Dough started this morning .
Home made pizza
- Thread starter Ozarks Mountain Brewery
- Start date
It came out pretty good. 12 minutes at 550f.
I would eat that!
I did a 24hr dough rest at 70f room temp. The crust was delicious. 50/50 bread flour & all purpose.
I have a couple things to tweak but that was a good start for 2022
I have a couple things to tweak but that was a good start for 2022
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Did you cut fresh jalapeño slices?
If so did you leave the seeds and the inner flesh intact?
I did cut fresh slices. I removed the seeds and part of the hot white flesh. I like a little heat
-it seems the emoji don’t show up anymore. That’s odd
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I'm going to have to get a jalapeño to add to our next pizza night!
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Anyone have a good gluten free dough recipe?
What I'm seeing have a really high hydration rate and a make and bake method.
I have a friend in my class tomorrow that is intolerant and would like to surprise her.
I'm thinking
Bob's red mill GF flour.
75% Hydration
Salt
Yeast
EVOO
Mix, hydration rest, mix, rise till ~ 1.5 x, divide and refrigerate for a day.
Then form and pre bake before topping.
Thoughts?
What I'm seeing have a really high hydration rate and a make and bake method.
I have a friend in my class tomorrow that is intolerant and would like to surprise her.
I'm thinking
Bob's red mill GF flour.
75% Hydration
Salt
Yeast
EVOO
Mix, hydration rest, mix, rise till ~ 1.5 x, divide and refrigerate for a day.
Then form and pre bake before topping.
Thoughts?
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How about cauliflower?
https://ifoodreal.com/cauliflower-pizza-crust/
Making the "rice" is a PITA so go buy a bad in the frozen food aisle...
https://ifoodreal.com/cauliflower-pizza-crust/
Making the "rice" is a PITA so go buy a bad in the frozen food aisle...
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I'll have to give that a go, but for today I just guessed.
Actually I mishap with the water amount so I just kept playing around with it until it seems ok.
Tomorrow will tell
That is essentially what I do. After the first rise I punch it down, wait 2 hours for yhe second, firm it and bake it.
If she is really intolerant* then she still can't eat it unless there is no gluten anywhere in the building. Ask her.
*Joke: I wish people were more tolerant...
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Haha
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I think I'll go thin crust and pre-bake the shell
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I'm a gluten sufferer as well but I just take a digestion pill, doesn't always work but I like pizza too much 
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Let the game day festivities begin!
Deep dish in cast iron.
Making Seitan next that will eventually end up on the smoker with some Sweet Baby Ray's on the finish.
Then onto a toasted roll with slaw.
Deep dish in cast iron.
Making Seitan next that will eventually end up on the smoker with some Sweet Baby Ray's on the finish.
Then onto a toasted roll with slaw.
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Cheers all!
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That’s awesome! But where’s his Mash Tun?
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