Home made pizza

[Ozarks Mountain Brewery]

But 17 oz is for giants

I make mine a little thicker than most

 

[Ozarks Mountain Brewery]

check this out, scroll down to the video, can you believe how much oil this person recommends
https://bellyfull.net/quick-and-easy-pizza-dough/

 

[The Brew Mentor]

Making pizza on Tuesday.
I'm going 2 different routes.
Some at 60% hydration and New York style,
Some at 75% neapolitan style

 

[Ozarks Mountain Brewery]

How about a pepperoni sicilian topper

 

[Ozarks Mountain Brewery]

Tonight's pizza

 

[The Brew Mentor]

couple from today done with a poolish. Came out fine, but I didn't care for the flour I used.

 

[Herm brews]

I made this smoked chicken pizza last night, the first time using my new pizza stone. I made my standard dough, but mixed in some Italian seasoning, for a flavorful crust.

 

[Ozarks Mountain Brewery]

Pizza and beer night

 

[The Brew Mentor]

 

[The Brew Mentor]

70% hydration
Poolish start
2 day ferment

 

[Herm brews]

70% hydration
Poolish start
2 day ferment

Looks great!

 

[The Brew Mentor]

Poolish, yesterday , mix up today, ball up tomorrow and then pizza tomorrow night after work.
Anyone else using a poolish?

 

[The Brew Mentor]

the first picture is the poolish and everything ready to mix.
The second is it all hand mixed together and then going into a 30 minute rest.

 

[The Brew Mentor]

And done, heading to the fridge for a day.

 

[Herm brews]

View attachment 20902And done, heading to the fridge for a day.

Looks so tempting, especially considering I’m in the midst of an intermittent fast (no food since chocolate last night at 9 pm). I have drunk some water since then, and 2 cups of strong black tea this morning. After 1 pm, it’s food time.

 

[The Brew Mentor]

Forgot to snap some pics, but they came out great!

 

[GFHomebrew]

Poolish, yesterday , mix up today, ball up tomorrow and then pizza tomorrow night after work.
Anyone else using a poolish?

Nope but I gotta do this! Thanks Brian.

 

[Zambi]

Poolish, yesterday , mix up today, ball up tomorrow and then pizza tomorrow night after work.
Anyone else using a poolish?

Not normally...
I normally make sourdough pizza, sometimes yeasted as I want something fast.
But... I am currently playing with dough from "artisan bread in 5 minutes a day" which is a big batch and you keep baking from it. I didn't clean the bucket when making the 2nd batch and there was still a little dough left. So, sort of poolish

Next trial will be banh mi and the recipe I got for that uses a poolish

 

[GFHomebrew]

Ah man I just checked this out OMG complicated but looks like great results.
Talk about patients this requires heaps!

 

[Herm brews]

Time for some vitamin P