It's been too long! Pizza!

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mike pobega · #1 Post by **mike pobega** » February 12th, 2011, 7:17 am

The pizza threads seemed to disappear around here lately. I must not let that happen.
Homemade dough
sliced mozzarella
homemade San Marzano sauce
grated parmigiano reggiano
fresh basil
W-S pizza stone, preheated for 45 mins
515 for 8.5 minutes

Paul Bacino · #2 Post by **Paul Bacino** » February 12th, 2011, 7:40 am

Mike,

Have you been playing with any different yeasts in your pies? Wild Yeast starters or Sour Dough!!

http://pizzagoon.com/category/dough/" onclick="window.open(this.href);return false;

http://www.culturesforhealth.com/ischia ... arter.html" onclick="window.open(this.href);return false;

Paul

Rich Sutton · #3 Post by **Rich Sutton** » February 14th, 2011, 6:13 pm

I've been using Chris Bianco's recipe this winter, about 3 batches so far. It's been a bit of an epiphany. Thin and light, with crust and chew. I've not tried Caputo 00 or Varasano's recipe, but I'm not sure I really need to look much farther than this. Go to Martha Stewart's website (That's right, Martha Stewart!) and search for "Chris Bianco pizza".

Jeff Twersky · #4 Post by **Jeff Twersky** » February 15th, 2011, 2:20 pm

I just quickly looked at Bianco's recipe - thanks for posting that - and unless I made a mistake in my calculation, it looks to be at least 70% hydration, which seems mighty high to me. I have found even the 65% in the vera pizza napoletano recipe has been too wet for me, and have gotten better results at about 60%. It probably depends on where one lives, as I am certain that Bianco has significantly less humidity in Phoenix than I have up here in the NW.

JamieM. · #5 Post by **JamieM.** » February 17th, 2011, 12:18 pm

Anson Mill's Pizza Maker's Flour
85% hydration, instant yeast
San Marzanos
Fresh mozzarella
Spinach
Garlic
5:30 at 550F, Fibrament baking stone

Jeff Twersky · #6 Post by **Jeff Twersky** » March 7th, 2011, 12:24 pm

A few people in the thread on Modern Cuisine mentioned using a steel plate placed just below the broiler ion order to make a quick pizza at home. Anyone tried this technique?

Paul Bacino · #7 Post by **Paul Bacino** » March 13th, 2011, 5:38 am

Jeff Twersky wrote:A few people in the thread on Modern Cuisine mentioned using a steel plate placed just below the broiler ion order to make a quick pizza at home. Anyone tried this technique?

Jeff.. I'm currently making ( having made ) a stainless steel plate 3/8" thick that will fit in the oven. 14 " x 18 ".

will report back in a few weeks, it will be here Monday 3/14 but.. busy for a few weeks

Paul Bacino · #8 Post by **Paul Bacino** » June 29th, 2011, 4:40 am

Bumping the Pizza thread again!!

This I made last night in 30 mins, I used 1/2 cup of 110 degree water, Table spoon of Trader Joe honey, 1.5 teaspoon Red Star Quick rise yeast, pinch of salt, and add Red Mill Flour to it comes together, ( 1- cup ) ? Need for 5 mins.. mean time get oven heating to 550, I also heated the cook top grate for a min, after kneading the dough, cover with olive oil, and placed on the warmed grill plate to rise 5 mins, I got out a 9 by 13 sheet pan, add a liberal amount of olive oil.. this is to fry the dough first, after the 5 min rise, I spread the dough, docking and into the hot oven to pre-fry the crust . Remove and toppings. dress with Rao's Sauce, meatballs, mushrooms, bacon , romano, and oregano, black pepper.. reduce temp.. bake at 400 fro 10-12 mins

I served this with a left over 07 Cliff Lede Cab.. as the Cocks finished the Gators off

mike pobega · #9 Post by **mike pobega** » June 29th, 2011, 7:26 am

Paul, Nice job!
Especially for the time it took to produce such a good looking pie.

Jeff Twersky · #10 Post by **Jeff Twersky** » June 29th, 2011, 7:40 am

Summer is almost here (going to get up to 60 today, even with the rain, I think), so I am starting to try to figure out how to make pizza in the Weber. I bought an inexpensive stone for the grill, and tried it out using close to a 70% hydration, sort of like the Bianco recipe. I liked the feel of that dough quite a bit,much more so than in the past when I tried some higher hydrations. I didn't get the grill nearly hot enough, so it took more than 15 minutes to get the top the way I like it, but the bottom was excellent, so they cooked at the same rate. Not a bad first effort. I would have taken pictures, but the vultures were on them as soon as I took them out. I need to use a lot more charcoal, I guess. I also need to let the stone heat up longer.

Paul Bacino · #11 Post by **Paul Bacino** » June 29th, 2011, 8:23 am

mike pobega wrote:Paul, Nice job!
Especially for the time it took to produce such a good looking pie.

That's what got me kind of excited!! I had just finished playing indoor soccer for an hr and wanted to get on to the baseball game..

So I had to think of some quick ideas, measured water, dough by feel, quick rise ( on the warm burner ), and your idea of making a Sicilian pizza ? ( the one you cooked in abundant olive oil )

Its not a preferred method.. but worked!!

Cheers

Paul

Francis S · #12 Post by **Francis S** » June 29th, 2011, 9:33 am

Pear and Gorgonzola Pizza with Caramelized Fennel
by: Jerry James Stone

2010 North Coast Viognier from Cline Cellars.

Paul Bacino · #13 Post by **Paul Bacino** » June 29th, 2011, 2:32 pm

Jeff...I have always wanted to build a stainless steal dome...with an open front...to put on my stone..to move the heat sourch closer to the pie...say 6-8 inches..to help get the top done at a faster rate

Sent from my DROIDX using Tapatalk

mike pobega · #14 Post by **mike pobega** » June 29th, 2011, 3:11 pm

Paul, this works for me. This year sans aluminum covering but the heat is concentrated around the pie nicely.
http://www.wineberserkers.com/viewtopic ... za#p338160

Here is one I did just last Friday with pretty good results. Wood burned, charred, browned, and crunchy/crispy.

Paul Bacino · #15 Post by **Paul Bacino** » June 29th, 2011, 4:47 pm

Thanks MIke..

Sounds like something to play with!!

#16 Post by **G. Bienstock** » June 29th, 2011, 9:18 pm

Nice looking pie Mike. My girlfriend has requested a grilled pizza this weekend. I am happy to oblige with a goat cheese vegetable variant.

Francis S · #17 Post by **Francis S** » June 29th, 2011, 10:52 pm

Gorgonzola, Fig and Pancetta Pizza

Pairing Suggestion:
Beer Since this pizza has a lot going on—from creamy cheese to sweet figs—pair it with a refreshing lager, like Tasmania's James Boag's. A sparkling rosé, like the NV Jansz Premium Rosé, would also work.

#18 Post by **Merrill Lindquist** » July 1st, 2011, 1:30 pm

mike pobega wrote:Paul, this works for me. This year sans aluminum covering but the heat is concentrated around the pie nicely.
http://www.wineberserkers.com/viewtopic ... za#p338160

Here is one I did just last Friday with pretty good results. Wood burned, charred, browned, and crunchy/crispy.

Mike - can you give complete directions on method of making and handling the dough? I don't want "fried" like Paul's, just oven-baked.
I have not made pizza since my daughter was born - ummm, 17 years!

mike pobega · #19 Post by **mike pobega** » July 1st, 2011, 8:28 pm

Of course, Merrill.
Mine is 500 g bread flour
325 g water
10 g salt (I use sea)
7 (package) g of dry yeast

I put everything together and do a quick mix, then into the KitcehAid it goes. Worm dough hook until it pulls away from the sides. Cut this in half and place into 2 oiled dough retarding pans ( http://www.bariequipment.com/details.ph ... egory=9and ) into the fridge it goes. I get better result in about 4 days. I remove about 2 hours early and work dough once again and cover and let rest. I use as much bench dough as needed and I NEVER use a rolling pin. Let me know if you need additional help.

BTW, please look for the new Berserker/Pobega Pizza blog right here on this site sometime this week, It's called 'DIY Pie'.

#20 Post by **Merrill Lindquist** » July 1st, 2011, 8:49 pm

mike pobega wrote:Of course, Merrill.
Let me know if you need additional help.

BTW, please look for the new Berserker/Pobega Pizza blog right here on this site sometime this week, It's called 'DIY Pie'.

Yeah, my head is swimming after reading this. I need help. I think it is called "LSEDI pie" - Let Someone Else Do it Pie.
I advertised (I think it was last week) for a man to cook every night - must live out - and all the takers I got was 1: Tex - saying sorry, he's married. and 2) Bob Wood. Of course he wanted a plane ticket. Tra Vigne Pizzeria is looking better and better

.

#21 Post by **Randy Bowman** » July 1st, 2011, 8:59 pm

This thread decided dinner:

Carrie's boboli pizza with pepperoni, caramelized onions, roasted tri-color bell peppers and a sprinkling of bacon bits. May not be from scratch, BBQ'd, etc., but it is simple, quick and very tasty.

#22 Post by **Eric LeVine** » July 1st, 2011, 9:14 pm

I like to make my own dough, but the results are also quite strong just grabbing a bag of dough from Trader Joe's or Whole Foods. I made six different pies tonight for 6 of us. Always fun to riff.

Jeff Peterson-Davis · #23 Post by **Jeff Peterson-Davis** » July 1st, 2011, 9:45 pm

I use dough from a local Italian deli sometimes (or traders or whole foods). What tricks do you guys have for stretching this kind of dough? I always wonder if I have it too cold, too warm -- it doesn't seem to form as easily as my homemade dough. Thoughts?

#24 Post by **Eric LeVine** » July 1st, 2011, 10:11 pm

With the TJ's dough I have to let it warm for at least half an hour. I find it quite a bit more glutinous than my own homemade dough, and, heaven forbid, sometimes I even need to use a rolling pin to help beat it into submission. It is not ideal, but in a pinch and a hurry one still ends up in a pretty good place.

#25 Post by **cjsavino** » July 2nd, 2011, 6:08 am

mike pobega wrote:Of course, Merrill.
Mine is 500 g bread flour
325 g water
10 g salt (I use sea)
7 (package) g of dry yeast

I put everything together and do a quick mix, then into the KitcehAid it goes. Worm dough hook until it pulls away from the sides. Cut this in half and place into 2 oiled dough retarding pans ( http://www.bariequipment.com/details.ph ... egory=9and ) into the fridge it goes. I get better result in about 4 days. I remove about 2 hours early and work dough once again and cover and let rest. I use as much bench dough as needed and I NEVER use a rolling pin. Let me know if you need additional help.

BTW, please look for the new Berserker/Pobega Pizza blog right here on this site sometime this week, It's called 'DIY Pie'.

Try the same recipe but use Tipo 00 flour, comes out with a perfect texture.

Mel Hill · #26 Post by **Mel Hill** » July 2nd, 2011, 6:37 am

I've made Mike's dough a few times but I only use 1/2 of the yeast suggested. When I make bread I use 645 g of flour and only 1.5 g of yeast so seeing 7 g
of yeast for 500 g of flour freaked me out! Turns out just fine.

#27 Post by **Craig G** » July 2nd, 2011, 7:18 am

We often use TJ's dough as well. Our impression is that they changed the recipe some time back and it now has too little salt, so we add some and let it rise during the day. If used right out of the bag it's a little hard to work with but still okay in a pinch.

#28 Post by **Michael Bowden** » July 2nd, 2011, 8:35 am

Had some jail-broken oven pizza last night....tasty stuff.

Stuart BeauneHead Niemtzow · #29 Post by **Stuart BeauneHead Niemtzow** » July 2nd, 2011, 8:38 am

cjsavino wrote:
mike pobega wrote:Of course, Merrill.
Mine is 500 g bread flour
325 g water
10 g salt (I use sea)
7 (package) g of dry yeast

I put everything together and do a quick mix, then into the KitcehAid it goes. Worm dough hook until it pulls away from the sides. Cut this in half and place into 2 oiled dough retarding pans ( http://www.bariequipment.com/details.ph ... egory=9and ) into the fridge it goes. I get better result in about 4 days. I remove about 2 hours early and work dough once again and cover and let rest. I use as much bench dough as needed and I NEVER use a rolling pin. Let me know if you need additional help.

BTW, please look for the new Berserker/Pobega Pizza blog right here on this site sometime this week, It's called 'DIY Pie'.
Try the same recipe but use Tipo 00 flour, comes out with a perfect texture.

certainly different texture....i prefer the higher gluten/bread flour result..

but, my favorite, delorenzo's in trenton/robbinsville uses AP and it turns out great...

#30 Post by **Chris Blum** » July 2nd, 2011, 9:09 am

Very Timely Thread...I was just gonna post my pizza exploits from last night
This was the best homemade pizza that I have ever had but it was so simple. Everyone was raving about it.

For Crust:
Rhodes frozen bread dough (or similar)
some honey
some salt
some flour

For "Sauce":
Can of Academia Barilla peeled cherry tomatoes (holy crap these are good and they make a great winter caprese)

Topping:
Olive oil
Salt
Grated or ground parmigiano (we used reggiano but whatever you want)
Fresh Mozzarella (we used homemade, but again, whatever)
Meats or veg (do any frying or slicing in advance cuz the pizzas go fast)

1. When the loaves have thawed and risen, mix in some honey (maybe 1t per small loaf) and a heavy pinch of coarse salt. Knead in flour til you get a non-sticky loaf. Cover and set aside to rise again for 15-30 minutes
2. Put a cast iron griddle on the middle rack of your oven and crank up the broiler.
3. Roll out a crust to desired thickness (more on the thinner side is better IMO with this technique)
4. Plop the naked crust on the hot griddle and broil til it browns up. Pop any big bubbles. (if you get uneven browning, lower your rack)
5. Flip it over and do the other side
6. Pull out and top with sauce, then cheese, then toppings, then drizzle w olive oil and coarse salt.
7. Throw it back under the broiler til done. (doesn't take long)

Everyone loved the margherita but another favorite was a sauceless pie with salt cured bacon (more of a funky pancetta flavor), sliced apple, rosemary, olive oil and a healthy sprinkling of coarse salt.

Matthew Brown · #31 Post by **Matthew Brown** » July 2nd, 2011, 11:03 am

Francis S wrote:Gorgonzola, Fig and Pancetta Pizza

Pairing Suggestion:
Beer Since this pizza has a lot going on—from creamy cheese to sweet figs—pair it with a refreshing lager, like Tasmania's James Boag's. A sparkling rosé, like the NV Jansz Premium Rosé, would also work.

Had this exact combo at a local restaurant, an artisan beer and killer pizzas specialist. I get whre you're going with the lager, but Belgian Browns or Dubbels are great as well, so long as they don't have too much RS for your personal palate. The dark malt matches nicely with the sweet figs and gorgonzola, yet also handles the the salt and savory in the pancetta. Either way, not a bad way to enjoy a pie!

Mel Hill · #32 Post by **Mel Hill** » July 2nd, 2011, 11:30 am

Just made Mike's dough (1/2 of the yeast)
Pizzas on Tuesday I figure...

mike pobega · #33 Post by **mike pobega** » July 2nd, 2011, 12:35 pm

cjsavino wrote:
mike pobega wrote:Of course, Merrill.
Mine is 500 g bread flour
325 g water
10 g salt (I use sea)
7 (package) g of dry yeast

I put everything together and do a quick mix, then into the KitcehAid it goes. Worm dough hook until it pulls away from the sides. Cut this in half and place into 2 oiled dough retarding pans ( http://www.bariequipment.com/details.ph ... egory=9and ) into the fridge it goes. I get better result in about 4 days. I remove about 2 hours early and work dough once again and cover and let rest. I use as much bench dough as needed and I NEVER use a rolling pin. Let me know if you need additional help.

BTW, please look for the new Berserker/Pobega Pizza blog right here on this site sometime this week, It's called 'DIY Pie'.
Try the same recipe but use Tipo 00 flour, comes out with a perfect texture.

I have. Not good results in the browning of my pie after 9 minutes.

Mel Hill · #34 Post by **Mel Hill** » July 5th, 2011, 4:05 pm

Mike's dough Has been in the 'fridge since Saturday afternoon

worked into round balls then flattened

Mel Hill · #35 Post by **Mel Hill** » July 5th, 2011, 6:51 pm

working on blog styled images...

Pizza topped with potato, pancetta gorgonzola, walnut seasoned with rosemary and thyme and garlic
here's the pizza a bit bigger

#36 Post by **Steve Nordhoff** » July 5th, 2011, 9:57 pm

Mel, that looks like it could slide right off my ipad. Awesome!

Jeff Peterson-Davis · #37 Post by **Jeff Peterson-Davis** » July 5th, 2011, 10:18 pm

So TOTALLY HUNGRY now!!! That is beautiful. Come to my house next, please. You make the pizza, I'll supply the wine!

#38 Post by **Larry P** » July 6th, 2011, 8:19 am

Mel Hill wrote:working on blog styled images...

Mel that's pure art! I need to get more motivated to use my camera in everyday situations.

#39 Post by **Larry P** » July 6th, 2011, 8:23 am

Here's a recent pie Lori and I made. I'll post our dough recipe later but truth be told, she's the dough expert.

Zucchini from our garden, Copper River sockeye smoked on the BGE, Manchego cheese, yellow bell pepper & saffron sauce (courtesy Bobby Flay). 10 mins @ 650º

_DSC2312.jpg

mike pobega · #40 Post by **mike pobega** » July 6th, 2011, 8:36 am

Looks great, Larry.

Francis S · #41 Post by **Francis S** » July 6th, 2011, 10:49 am

Roasted Beet Pizza with Blue Cheese and Arugula
by: Jerry James Stone

#42 Post by **Benjamin Sullivan DNA** » July 6th, 2011, 5:27 pm

I have had this dough rising in the fridge for 24 hrs. I probably won't get to make it until Thurs or Fri. This is the longest I havegone with my go to Pizza Dough recipe rising. Jay's Signature Pizza Crust http://allrecipes.com/Recipe/jays-signa ... etail.aspx It will be interesting to see how the dough works out. I am going to grill / smoke the pizza's when I make them. I'll let you know how it turns out. Here is my dough right now after 24 hrs in the fridge:

#43 Post by **Benjamin Sullivan DNA** » July 6th, 2011, 5:48 pm

Any advice / tips with punchdown time / grilling?

mike pobega · #44 Post by **mike pobega** » July 6th, 2011, 6:39 pm

Benjamin Sullivan wrote:Any advice / tips with punchdown time / grilling?

Did you punch it down once already or did it go right into fridge for a cold rise?

#45 Post by **Benjamin Sullivan DNA** » July 6th, 2011, 6:46 pm

mike pobega wrote:
Benjamin Sullivan wrote:Any advice / tips with punchdown time / grilling?
Did you punch it down once already or did it go right into fridge for a cold rise?

Right in the fridge. Should I punch it down 24 hrs in advance?

mike pobega · #46 Post by **mike pobega** » July 6th, 2011, 7:00 pm

yes. That's when I get best results.

#47 Post by **Benjamin Sullivan DNA** » July 6th, 2011, 7:42 pm

Ok tomorrow is when I will punch it down.

#48 Post by **T. Melloni** » July 6th, 2011, 7:56 pm

Thank you Mike for the recipe and pictures. This is inspiring. I need to make some pizza.http://www.wineberserkers.com/posting.p ... =6&t=40726#

Jeff_Davis · #49 Post by **Jeff_Davis** » July 7th, 2011, 10:35 am

I tend to go with a thin, crispy, soda-cracker-style crust. Here's a photo of a recent pie.

Pizza.jpg

Timothy Aiken · #50 Post by **Timothy Aiken** » July 11th, 2011, 4:43 pm

What a yummie thread. Could not resist posting a favorite that goes with any EMH Blackcat Cab! Carmelized Vidalia Onion and Blue Cheese