Home made pizza

The Brew Mentor · Mar 6, 2022

Grill on high
Dome temp 450°
Deck covered with 2 layers porcelain tile.
Cooked on thin pan ~ 9 minutes

Donoroto · Mar 7, 2022

The Brew Mentor said:
Nope, that's on a piece of porcelain tile.
No pre cook.

Tile is a fine pizza stone. The idea is a large mass to maintain the heat.

Zambi · Mar 7, 2022

I think I should be eating pizza tonite

Ozarks Mountain Brewery · Mar 11, 2022

I figured out how to make the perfect crispy crust, I bar baked a thin crust then froze it, but be careful it can get very hard and crispy, trial and error is needed

The Brew Mentor · Mar 13, 2022

So totally winging it, no scale, and in a different state.
Based on the feel, I'm guessing 70-72% hydration.
I found some Himalayan pink salt, and a bit of sugar from the coffee shop this morning.
The store had bread flour and yeast, so I'm good there.
So far, hydration, fold, couple hour rise, 2 minutes of kneading and off to the fridge for overnight.
I'll divide by eye in the morning and ball up.
Bake off tomorrow night.

Donoroto · Mar 13, 2022

jeksonborn said:
I prefer my own pizza in which I add as many ingredients as I think necessary

Ingredients such as?

BarbarianBrewer · Mar 13, 2022

Probably some silicon chips with 5 volts of electrons (maybe 12 volts for some extra spice). All on a nice bed of green plastic with a silver solder garnish.

Ozarks Mountain Brewery · Mar 13, 2022

Had a good pizza last night, pan type, very good

Herm brews · Mar 13, 2022

Spam could be good on a pizza, in a beer forum, not so much.

Donoroto · Mar 13, 2022

Herm_brews said:
Spam could be good on a pizza, in a beer forum, not so much.

Spam, yeah, like pineapple.

The Brew Mentor · Mar 15, 2022

Based on the feel, I'm guessing 75% hydration.
Really hard to handle but worked out ok I guess
The center was a bit wet, but the crust was great
475° oven for 8 minutes on a pan and the 3 minutes on the rack.
Overall, not bad