dad

Brisket bbq pizza sauce pizza.

Came up with a random recipe. Barbacoa chorizo bean pizza. Details in the pizza thread if interested.

Creativity fueled by the devil’s lettuce lead to this amazing concoction. I present to you Barbacoa chorizo bean pizza. This time I tried a new hydration level of 73%. Very hard to handle in dough Fleming stage. Had to use wet hands instead of flour to mold shit. This is after two days in the fridge. Pre cooked dough without the beans in case they dried out too much. Beans, Barbacoa, queso fresco, jalapeños, a little shredded pizza cheese. Top it off with salsa. It was fucking amazing. Crunchy exterior. Light interior. Amazing flavor. My thought was this is going to end up exactly like a Barbacoa flour tortilla taco and that’s about the badass flavor levels we reached.

Wife loves it, I’ve only sipped a few and thought it was good but I don’t ever drink margaritas. I’m just a boring beer drinker. Tried several new things at the same time. A Mutti pizza sauce someone suggested on here and also tried bbq brisket pizza for the first time. Mutti sauce was solid. Wife said it tasted basic. I took that to mean it’s not overly done with too much stuff in it. I’ll need to try it on cheese pizzas so the toppings don’t interfere too much in the taste comparisons. The chicken was getting a little old so it didn’t taste as great as fresh chicken and that affected the whole thing with the ole taste buds. Blue = aged in fridge for almost a week. Red = frozen for half of that Started in the pizza oven to get the dough cooked. Added grilled chicken on the boy’s pizza. Wife and I did bbq. Tried my oven in the process for the first time. Quick heat to 500 deg F then broiler. Pizza stone only showed 450 F but I didn’t really need the stone at this point. Mainly needed that extreme broiler to get a charred crust. Wife and kid were both like WTF why did you burn the pizza. I told them to go watch some YouTube videos on Neopolitan pizza before they come talking mess in my kitchen throwing around disrespek. Wife ended up smashing the bbq pizza. Was a hit. Son hated the crust. He’s a big fat golden brown crust kind of kid and that’s fine. I gotta say I prefer the non charred crust myself as well so far as well even if it’s not traditional. It’s plenty crunchy and still chewy inside. But of course aesthetically the char makes it look like you used a brick oven and has more of a wow factor (to those that know shit about pizza). I’ll keep doing it at varying ratios of time in each oven and see if it’s with involved the big gas oven at all just to get a little nicer looking crust.

Check out this massive bubble on a dough ball I am thawing out. Made them on Tues. Froze on Thur. Left another in the fridge the whole time to compare the taste. I’ll make both for lunch.

Lol I haven’t stopped smoking every few waking hours since April. WFH = dangerous. Short term memory is non existent. Who knows maybe my pizza sucks ass when I’m not stoned.

Interesting, I definitely noticed the moisture differences when I compared my doughs made from 100% AP, 50/50 and 100% 00. The 00 was almost too easy to stretch and form if I let it warm up to room temperature too much before forming. Also the baby powder fine-ness was noticeable. The link that Sam Lin posted above was interesting. I was even more fascinated by a reference they made within it to https://slice.seriouseats.com/2011/06/the-pizza-lab-on-flour-foams-and-dough.html which sparked my curiosity into bread flour as either an alternative for pizza making OR maybe i'll experiment with mixing it with 00 instead of mixing AP with it. The potential for pairing its chewiness with the crispiness of the 00 sounds fun.

I hate to break it to you but .. YOU'RE ALREADY A PIZZA NERD lol. You're way past throwing a totinos pizza in the microwave level here.

Yeah I also would have liked for the link to discuss temperature. As I was shopping for 00 flour I noticed that there were many different types for different suggested baking temperature ranges so to me that tells me that there is a perfect mix out there of 00 flour, all purpose flour and hydration level that produce the ideal crust at my cooking range of 500-600 deg F.

I'm doing 750 g of 00 flour and 500 g of water so i'm sitting at a 66% hydration with the recipe I'm following from vito iacopelli's youtube channel for Neopolitan which is intended to be used for all purpose flour. This makes me around 5 pizza dough balls give or take. That would land it in the range suggested in the link for this type of flour. I'm gonna up the hydration levels even more to see how far I can go. I'm thinking 75% range is feasible for my newb dough forming hands.

I’m still a fan of a good amount of sauce but I’m definitely using a lot less cheese than I thought I would. I like the grease also seemingly serving as a way to keep the cheese a little more melty and less viscous. I’d like to venture more into what combinations of cheese and other stuff leads a cheese that stays melty the longest.

I don't think so, i even turned it off for a while before I knew she wanted one. I use a laser thermometer to check and it really quickly reaches max operating temp. This last one I just happened to leave longer b/c i'm never timing the pizzas and am always juggling pizza making with parenting and software development.

None taken! I'm still learnin! I agree the color in pictures looks better. But in person the first was plenty crunchy as you can tell from the bottom crust pic. Not bad for a black and decker pizza oven that reaches 600 deg F in minutes for $25 on facebook marketplace lol. Also this recent batch of pizzas I experimented with using half 00 flour and half organic unbleached all purpose flour from costco. I was trying to figure out how the various levels from only all purpose to only 00 flour affected the crust. My suspicion is that 00 flour is more ideal for a higher temp oven and me baking at 600 deg seems to be ideal for a mix and not pure all purpose or 00 flour. I'm addicted to the Rao's Margharita pizza sauce. Also I top the whole pizza with a mix of red pepper flakes, chili piquin, salt, black pepper and oregano that I ground to a fine powder. I prefer that consistency and increased heat to just pepper flakes. The learning journey continues.

Made these with less of a crust ring even though my kid prefers a monstrous one lol. It’s not conventional but kids aren’t supposed to be! Then the wife called and wanted one for her so I had to make this one without letting the dough warm up enough. Good eating!

Yes more char on the crust. Specifically on the ring of the topside crust. The bottom is perfect due to the pizza oven I'm using utilizing a metal plate as the base. The issue is that I'm baking around 500-600 deg and the results I want happen more like 750+ if not more I think. I show an unusually large ring of crust because that's how my son likes it but I prefer a more normal size for myself. My pizza oven is sooo convenient. I can have it up to temp in less than 5 minutes and it's ready to make more as soon as I'm done with the next pizza. I think I might be able to make them mostly in my oven and then perhaps char them for a minute in the broiler if I wanted to be fancy or make them in bulk for a pizza party. Otherwise I'm too lazy to get the oven going that hot just for a quick broil.

Seems like dough flavor and texture really takes off after day two resting in fridge. Found a lot of good options I hadn’t seen before at the local Walmart. The Margherita style Rao’s sauce was great.

I would love to get the burnt crust of those legit pizza ovens like the Ooni Koda 16 but the bottom not being that crispy is a concern given that it cooks so fast. Anyone here have any experience with that type or similar? I measured the temps at the metal grate in my Black and Decker once it was hot and it was around 550 to 625 at spots consistently and still at 450+ after finishing a whole cook with lots of opening and closing so that seems good. The crust phenomenon that I desire must happen beyond the 600 deg realm.

Good call. I like the sauce a lot. I’ve always liked sauces based out of cherry tomatoes, they seem to have a lot of flavor. Tried cutting my own pepperonis but I went too think I think.

I would think rocker type would make the cleanest cuts. Sometimes those stupid wheels get gunked up and ruin nice clean cuts. What I've done a few times was cut mine on the wood peel, is that a no no for any reason? I don't think a bunch of lines into the wood should do anything to it. Enough corn meal/flour and you're good to go. Also heard something about regularly oiling wood peels but haven't researched that nor see a true need.

Obviously I meant my 10 year old but perhaps that was a Freudian slip of me seeing this as a business opportunity. LOL no you're not too old, there are TONS of people selling food on FB marketplace. But I think i've seen you post in other threads and you seem like a rich guy who isn't about to waste time slinging pizzas on FB marketplace lol.

Kind of thinking of asking my $10 if he wants to make them for people around the neighborhood for $10 a pizza and he gets to keep the money. Teach him how to be a freaking pizza master, manage money and just grind in general. I used to mow yards, he can do what he likes doing, baking stuff with his dad.

Ordered from amazon. Thanks! Sent from my iPhone using Tapatalk

I actually did my first one with a home made sauce using this stuff, olive oil and salt but honestly I thought that pizza hut sauce was better so I figured maybe I needed to find a good store bought sauce b/c i'd never be able to channel my inner italian grandma sitting on the stove for 8 hours stirring sauce. I think making the dough is one of my favorite parts. I get the use and justify the mixer and I am fascinated with figuring out how to make it the lightest, fluffiest, crunchiest, bubbliest pizza crust. I just realized I have a bunch of brisket I think i'll see how that tastes but not sure how it'll pair with tomato sauce.. Out of pesto but I want to do some kind of chicken pesto cheese pizza, i think that'll be good

I've used the Hormel cup and crisp pepperonis from Kroger and they've been solid.

For the most part I followed this dude's dough recipe. I used Rao's home made marina sauce. I found today that breaking up the fresh mozzeralla into smaller pieces helped with the final product being more elasticy cheese whereas before I was using larger chunks which while melted, were still just a melted solid chunk so your bite can feel that slight difference. The tip the chef made about pre-cooking the crust with the sauce before hand has made a big difference in the final cheese product not being over-cooked and having released too much of its oils. I found that adding too much olive oil before baking all around the crust made it harder and less likely to puff up into larger lighter bubbles. Fresh Parmesan cheese on the sauce adds a nice saltiness. Not to say I'm an expert or anything but the results have been really impressive for just a few iterations. I'm cooking on a Black and decker pizza oven but I'd like to try a pizza stone in the oven, it's just so much more work than using the smaller oven.