The Homemade Pizza Thread

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Alastair70

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What's everyone using for dough?
I think the PizzaApp is great. I've used it for straight doughs, sourdoughs, poolish and biga's with a range of fermentation times from 8 hours to 3 days. It's always worked really well.
Sourdough and poolish bases are by far the tastiest, and there has been surprisingly little difference between the two. That being said, my starter has picked up a funky yeast recently and the last few breads have had a lot more flavour. It's been 3 weeks since we've made pizza:eek:, must get a lunch lined up next weekend.
 
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What's everyone using for dough?
I think the PizzaApp is great. I've used it for straight doughs, sourdoughs, poolish and biga's with a range of fermentation times from 8 hours to 3 days. It's always worked really well.
Sourdough and poolish bases are by far the tastiest, and there has been surprisingly little difference between the two. That being said, my starter has picked up a funky yeast recently and the last few breads have had a lot more flavour. It's been 3 weeks since we've made pizza:eek:, must get a lunch lined up next weekend.
I have a sour dough starter that I use for various breads and pizza dough.
I must remember that now I am retired I don't have to wait for the weekend to make pizzas. Everyday is Saturday, I could have pizza any day when the weather is fine.
 

Oneflewover

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Get some Fior Di Latte, i buy mine from Adimaria.co.uk along with flour and other stuff. It's perfect for pizza, and if you ever end up cooking one in the World Championship you'll be expected to use it!



San Marzano's blended with some salt and fresh basil for me.

Here's the highlights of my last Adimaria order, the pizza in the oven and the end result.

View attachment 55180View attachment 55181View attachment 55182
That looks like a beautiful pie! 😍 (except for the sweetcorn, what on EARTH is that doing on there?!) 😉
 

DavidDetroit

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Wow, you can certainly crimp! I'd be happy with that! Was there a lot of Cornish migrants to Michigan, I know there was to Montana. I suppose anywhere where there was mining.
Thanks. You are right about the Cornish.
The people of Northern Michigan, the upper peninsula especially, are a lot different than Southern Michigan where I live.
I'm a first generation American, parents from Canada and their parents from Germany, Scotland and Hungary.
I got my technique down working at a pizzeria when I was a kid.
 
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Thanks. You are right about the Cornish.
The people of Northern Michigan, the upper peninsula especially, are a lot different than Southern Michigan where I live.
I'm a first generation American, parents from Canada and their parents from Germany, Scotland and Hungary.
I got my technique down working at a pizzeria when I was a kid.
Just been reading about yooper pasty's, fascinating. Love reading about the Cornish going abroad, 'where theres a hole in the ground you'll find a cornishman at the bottom'. 👍
 
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scott1986

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Does anyone have a tried and 'proven' recipe for a wholewheat pizza dough?

The last couple I've tried have not been too good.
 

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