Pizza

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Manx Guy

Re: Pizza

Post by Manx Guy » Wed Jan 19, 2011 10:25 am

Hi that does look like a good sauce recipe - I'll try that htis weekend!

Since I last posted (August) Pizza night (washed down with some of my HB) has become the family traddition on a Saturday night :lol:

Even our 9 month old son has his own 'mini' pizza (just tonmatoe & mozz and allowed to cool) which makes great 'finger food' for the younger ones!
Trouble is he is mesmerised by the stein of Golden liquid that his Dad drinks wiht his... :D

I find the way to take the 'faff' out of the dough production is to do is slowly and in stages...

I often start the yeast off in some warm water (togehter with some olive oil and a little sugar) cover and leave on top of the boiler or Espresso machine to keep warm

Then a coupl eof hours before we plan to sit down I'll mix that in to the flour and salt and knead the dough leaving it slightly sticky - I then put it back into the well floured bowl and cover and place back ontop of the afore mentioned warm places to prove (in summer the kitchen window sill is plenty warm enough-being south facing)

Then after an hour it gets knocked back and left to rise again for another hour or so before stretching and rolling into delicious Pizza!

I chill my stein and then fill it up as Claire (SWMBO) serves up the Pizza...

This way I have a litre/2 pints of cool (not cold) beer without having to leave the table :D

Makes for a very pleasant family evening in (especially when the offspring go to bed)

Cheers!

Guy
8)

mysterio

Re: Pizza

Post by mysterio » Wed Jan 19, 2011 10:36 am

I haven't made pizza in ages. Time to have another bash I think.

Noodles 09

Re: Pizza

Post by Noodles 09 » Thu Jun 09, 2011 12:09 pm

I make pizzas often but cheat on the dough using Asda's just add water mix. Its still better than any bought pizza!!!!

I have a pizza stone but am really struggling with it. I find my bases are really soggy.

Whats the pizza stone secret?

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awalker
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Re: Pizza

Post by awalker » Thu Jun 09, 2011 12:59 pm

Hmm I am know expert but you need to get it nice and hot in the oven before the pizza goes on it.
That way the base rises and crisps up as well as the top getting cooked.
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mysterio

Re: Pizza

Post by mysterio » Thu Jun 09, 2011 8:46 pm

Anyone tried the Heston Blumenthal method ? He heats up a heavy cast iron pan on the stove for half an hour, flips it over, slides the pie on the pan and cooks it under the grill.

Ultimately though I've decided it's too much faff to make pizza at home.

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Naich
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Re: Pizza

Post by Naich » Thu Jun 09, 2011 9:28 pm

I can recommend using a pizza stone to cook on. Get the oven nice and hot with the pizza stone in it and shape the dough in a round tray. Then take the stone out, transfer the dough onto it, add sauce and toppings and wang it back in the oven before the stone gets a chance to cool down too much. When you take it out have a look at the base and if it needs more cooking just put the stone over a hob ring and give it a blast to cook the base without burning the top.

That tomato sauce recipe is a good one, but I'd put basil in it rather than oregano. I also simmer it gently until it turns into a thick paste. Sprinkle lots of oregano over the whole thing before it goes in the oven. Other tips - don't use expensive mozzerella that comes in the bag with water - it'll just make it soggy. The cheapo pre-grated stuff is fine. Also, if you have a large mushroom payload it can help to fry them off first so the water is released. Then keep frying them until it evaporates or is absorbed again. Otherwise you can end up with pools of water on the pizza.

happyhops

Re: Pizza

Post by happyhops » Thu Jun 07, 2012 1:35 pm

Yes use a pizza stone, I think lakeland stock them. Delicious.

Dr. Dextrin

Re: Pizza

Post by Dr. Dextrin » Tue Jun 26, 2012 10:27 pm

Never tried a pizza stone. We use the thin metal pizza trays that have holes all over them. They go in a really hot fan oven and the tray gets roasting hot within seconds. We've never had sogginess problems, no matter what you pile on top.

Invalid Stout

Re: Pizza

Post by Invalid Stout » Sun May 12, 2013 2:43 pm

Pizza dough gets better if you make it a day in advance. Also means when you come in wanting pizza, you don’t have to faff around making the dough.

I used to simmer tomato sauce for hours, now I just smear tomato puree on the dough instead. It gets really sweet during the baking and compensates for the lack of a proper pizza oven because it’s not as wet. Sprinkle oregano on top of the puree, then your toppings, then cheese, then more oregano.

If you have a sourdough culture, it makes a huge difference to pizza.

I sometimes splash a bit of beer into the dough, but only because I’m usually drinking one while making it.

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Naich
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Re: Pizza

Post by Naich » Sun May 12, 2013 4:34 pm

Useless wibble deleted. I didn't notice how old this thread was :)

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DeGarre
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Re: Pizza

Post by DeGarre » Fri May 31, 2013 5:25 pm

My favourite pizza is ham and mushrooms.

On the dough I spread pasta sauce, Dolmio etc works just fine then I add some herbs, basil, thyme, marjoram, oregano, also some pepper. Then half of the cheese. Then ham, mushrooms, capers, olives, artichoke hearts. then herbs and pepper again, rest of the cheese. Then olive oil.

For the dough no-knead sourdoughy one, basically the classic New York Times no-knead bread recipe with some added olive oil.

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Trefoyl
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Re: Pizza

Post by Trefoyl » Thu Jun 27, 2013 6:28 pm

Pizza oven porn:
http://kalamazoogourmet.com/products/ar ... izza-oven/

A snip at almost $7000. I'll get Jeeves to call the manufacturer today :roll:
Sommeliers recommend that you swirl a glass of wine and inhale its bouquet before throwing it in the face of your enemy.

micmacmoc

Re: Pizza

Post by micmacmoc » Thu Jun 27, 2013 11:28 pm

We had pizza tonight..hot fan oven does the trick alright. That said I went on a cob oven building course last summer at bedruthan steps hotel , perranporth. Bloody great day out, beautiful place. In the end made my own mini oven. Never got round to doing the full size job. Would love to somewhen.

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Trefoyl
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Re: Pizza

Post by Trefoyl » Fri Jun 28, 2013 2:45 pm

micmacmoc wrote:We had pizza tonight..hot fan oven does the trick alright. That said I went on a cob oven building course last summer at bedruthan steps hotel , perranporth. Bloody great day out, beautiful place. In the end made my own mini oven. Never got round to doing the full size job. Would love to somewhen.
So cool! I had to look up cob oven and found a tutorial with pictures here:
http://thecobovenproject.blogspot.com/
Sommeliers recommend that you swirl a glass of wine and inhale its bouquet before throwing it in the face of your enemy.

micmacmoc

Re: Pizza

Post by micmacmoc » Mon Jul 01, 2013 1:00 pm

Thats a great blog, I have bookmarked it so I can refer to it when I finally get round to building one. Have recently been given a dozen firebrick whatsits by a local potter who had his kiln replaced. I'll get there eventually. Yours is bloody excellent!

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