Fresh feom the garden is best!
-
We welcome content that is not political, divisive, or offensive. If we feel your content leans this way or has the potential to, it may be removed at any time. A hot pepper forum is not the place for such content. Thank you for respecting the community!
-
✅ Expert and friendly hot pepper grow advice.
✅ The latest information on hot pepper varieties.
✅ Reliable seed trading.
✅ Hot sauce recipes and food safety guidance.
✅ Hot sauce business tips for startups.
🌶️ And more!
It's all here, at The Hot Pepper! The Internet's original hot pepper community! Est. 2004.
food-bev The Last Great Pizza Thread
- Thread starter texas blues
- Start date
Thats for sure, no point buying tasteless water down greens.
Last nights Pizza
Buckwheat hydrated 6 hours then added yeast , pour into pan and let go another two hours.
basic topping, Portobello mushrooms, almonds, chilie paste, seasoning, Cumin seeds, cooked 475f
Topped after taking out with Brie and Blue cheese, Arugala, Dill and El Jefe pepper
Buckwheat hydrated 6 hours then added yeast , pour into pan and let go another two hours.
basic topping, Portobello mushrooms, almonds, chilie paste, seasoning, Cumin seeds, cooked 475f
Topped after taking out with Brie and Blue cheese, Arugala, Dill and El Jefe pepper
I made a pizza dough using a cold rising technique i found yesterday.
The dough recipe is nothing special:
1,5dl of cold water.
2 teaspoon of dry yeast.
1/2 teaspoon of salt.
Few dash of olive oil.
around 3,5dl of wheat flour.
Make the dough like you usually do and the special part of the thing is, that you rise the dough in the fridge atleast 2 hours before making the pizza. You can make the dough in a day earlier and put it in the fridge to rise for a long time before baking. The longer the dough rises in the cold, the better the taste.
I rised the dough in the fridge for around 2 hours yesterday and after tasting the pizza, the taste of the pizza seemed to be much better than the usual warm rised pizza dough people normally make.
The dough recipe is nothing special:
1,5dl of cold water.
2 teaspoon of dry yeast.
1/2 teaspoon of salt.
Few dash of olive oil.
around 3,5dl of wheat flour.
Make the dough like you usually do and the special part of the thing is, that you rise the dough in the fridge atleast 2 hours before making the pizza. You can make the dough in a day earlier and put it in the fridge to rise for a long time before baking. The longer the dough rises in the cold, the better the taste.
I rised the dough in the fridge for around 2 hours yesterday and after tasting the pizza, the taste of the pizza seemed to be much better than the usual warm rised pizza dough people normally make.
Sorry to have been missing for long time...
I am making some pizza again...
Here a try with a type 1 flour (rougher, healthier, more substantial and nourishing than standard one, less suitable for pizza but still a nice compromise)
It didn't look much good and it was a bit crunchy on surface. Awesome consistence though.
Simple with just hot pepperoni, but really, the simpler is nearly always the better....
I am making some pizza again...
Here a try with a type 1 flour (rougher, healthier, more substantial and nourishing than standard one, less suitable for pizza but still a nice compromise)
It didn't look much good and it was a bit crunchy on surface. Awesome consistence though.
Simple with just hot pepperoni, but really, the simpler is nearly always the better....
Nice looking pie, and nice to see you posting!
Love that sauce, looks like san marzanos and nothing else! So simple sweet and good.
Good to see you back and posting my friend. Nice pie.Essegi said:Sorry to have been missing for long time...
I am making some pizza again...
Here a try with a type 1 flour (rougher, healthier, more substantial and nourishing than standard one, less suitable for pizza but still a nice compromise)
It didn't look much good and it was a bit crunchy on surface. Awesome consistence though.
Simple with just hot pepperoni, but really, the simpler is nearly always the better....
Cheers
After making pizzas for many years I finally got the wife to let me build a pizza oven. Since I've never done any brick work before I didn't wanna spend too much, or make it permanent. So this is built on a steel frame which I've covered with some treated ply.
The idea was to make it look like a gothic castle, had to make steel frame to support the roof (and work out the steel expansion rate, etc so it doesnt crack under heat), lucky I joined a pizza oven making forum so got a ton of good advice thourhout the build. In the end the materials only cost like $450NZD so at least it's not a major if something goes wrong, but I don't see why this won't last for a few years.
Have fired it up for the first time today to see what it goes like, proper test starts next weekend with some test pizzas. The original build is here http://ukwoodfiredovenforum.proboards.com/thread/2537/first-time-build-gothic-castle but it's nothing too impressive, it's basically learn as I go, but I'm pretty happy with the outcome.
The idea was to make it look like a gothic castle, had to make steel frame to support the roof (and work out the steel expansion rate, etc so it doesnt crack under heat), lucky I joined a pizza oven making forum so got a ton of good advice thourhout the build. In the end the materials only cost like $450NZD so at least it's not a major if something goes wrong, but I don't see why this won't last for a few years.
Have fired it up for the first time today to see what it goes like, proper test starts next weekend with some test pizzas. The original build is here http://ukwoodfiredovenforum.proboards.com/thread/2537/first-time-build-gothic-castle but it's nothing too impressive, it's basically learn as I go, but I'm pretty happy with the outcome.
Looks good man, post those pies too. 
SentencedToBurn said:After making pizzas for many years I finally got the wife to let me build a pizza oven. Since I've never done any brick work before I didn't wanna spend too much, or make it permanent. So this is built on a steel frame which I've covered with some treated ply.
The idea was to make it look like a gothic castle, had to make steel frame to support the roof (and work out the steel expansion rate, etc so it doesnt crack under heat), lucky I joined a pizza oven making forum so got a ton of good advice thourhout the build. In the end the materials only cost like $450NZD so at least it's not a major if something goes wrong, but I don't see why this won't last for a few years.
Have fired it up for the first time today to see what it goes like, proper test starts next weekend with some test pizzas. The original build is here http://ukwoodfiredovenforum.proboards.com/thread/2537/first-time-build-gothic-castle but it's nothing too impressive, it's basically learn as I go, but I'm pretty happy with the outcome.
I think that turned out freaking fantastic! I been wanting to build one for a long time myself but have no brick experience. Can't wait to see how the pies turn out.
awesome oven dude. post some pizza pixs when you crank it up!
Nice oven! That looks like it would be fun to use. It kind of looks like the Chrysler building. https://en.wikipedia.org/wiki/Chrysler_Building
Whoa-ho-ho-ho-ho...ho. DAMN! Nicely done.
I would love to see what the underside of that crust look like.
I would love to see what the underside of that crust look like.