Homemade Pizza

Just bought the Cadac pizza stone. Will get it next week.

After being diagnosed with an upper GI ulcer I cannot eat tomato, which means I have to make my own pizzas using something like Pesto for the base (rather than tomato).
I will however be lazy and by pre-made and rolled bases, but the rest will have to be my own creation to accomodate my dietary requirements for the next 3 months.
 
Supersoaker said:
I was actually trying to get some today, anybody know of a walk in store? I tried the online italian deli but they can only deliver on Monday.
Click to expand...
Might help to know what area you are in.
 
What kind of yeast do you guys use and normally how many rises do you do?
Also do you do a cold and slow rise (fridge) or just a single one time outside in a warm place?
Finally, do you some of you combine yeasts e.g. a tiny bit of instant to kick start the process and then active/wild for the long and slow rise.

I've never really done multiple rises with instant anchor yeast, but I do that when I use my own home grown wild yeast. Which btw is the same thing as active dry yeast just not dried.
 
Herr der Verboten said:
What kind of yeast do you guys use and normally how many rises do you do?
Click to expand...
Normal instant yeast. Single rise, punch it back, and put it in the fridge for 24-48 hours. I take it out a few hours before I want to use it, shape it into balls and let it rest. There may be better ways and I'd be willing to try them but this seems to work for me.
Herr der Verboten said:
Also do you do a cold and slow rise (fridge)
Click to expand...
Yes
Herr der Verboten said:
Finally, do you some of you combine yeasts e.g. a tiny bit of instant to kick start the process and then active/wild for the long and slow rise.
Click to expand...
No but then I only have instant.
 
Got my can of pineapples, got some sliced cheese and some hotdogs.

TIME TO PIZZA UP!!
 
bwana said:
Normal instant yeast. Single rise, punch it back, and put it in the fridge for 24-48 hours. I take it out a few hours before I want to use it, shape it into balls and let it rest. There may be better ways and I'd be willing to try them but this seems to work for me.
Click to expand...
I've grown rather fond of a 'pre activation' before I use it. It is not a rise as per say but for example:

(illustration purposes, not bakers calc or other)

Total flour is 420gr, hydration (milk, water, yogurt, ...) is 380ml and finally yeast is 3gr with 150gr wild yeast/active starter: (this is excluding rest of the ingredients such as salt, sugar, eggs and so one I would normally just take the basic hydration, some of the flour but all of the yeast and/or wild yeast)

1. Mix 200 gr of the flour with the hydration and the yeast(s) mix for about 10 mins in my stand mixer
2. Let that stand until it has bubbles on top or as I do nowadays, wrap it up and add it to the fridge until next day
3. Take that 'pre activated' and then add the rest of the ingredients ontop
4. Mix that for about 10 mins in my stand mixer
5. Let it rise and double up
6. Finally shape and/bake

I've based the 'pre activation' on this video and also features the combination of instant and wild yeast. So far it has turned out quite nice loafs of bread.
 
Herr der Verboten said:
I've grown rather fond of a 'pre activation' before I use it. It is not a rise as per say but for example:

(illustration purposes, not bakers calc or other)

Total flour is 420gr, hydration (milk, water, yogurt, ...) is 380ml and finally yeast is 3gr with 150gr wild yeast/active starter: (this is excluding rest of the ingredients such as salt, sugar, eggs and so one I would normally just take the basic hydration, some of the flour but all of the yeast and/or wild yeast)

1. Mix 200 gr of the flour with the hydration and the yeast(s) mix for about 10 mins in my stand mixer
2. Let that stand until it has bubbles on top or as I do nowadays, wrap it up and add it to the fridge until next day
3. Take that 'pre activated' and then add the rest of the ingredients ontop
4. Mix that for about 10 mins in my stand mixer
5. Let it rise and double up
6. Finally shape and/bake

I've based the 'pre activation' on this video and also features the combination of instant and wild yeast. So far it has turned out quite nice loafs of bread.
Click to expand...
Too much egg

giphy.webp
 
Herr der Verboten said:
I've grown rather fond of a 'pre activation' before I use it. It is not a rise as per say but for example:

(illustration purposes, not bakers calc or other)

Total flour is 420gr, hydration (milk, water, yogurt, ...) is 380ml and finally yeast is 3gr with 150gr wild yeast/active starter: (this is excluding rest of the ingredients such as salt, sugar, eggs and so one I would normally just take the basic hydration, some of the flour but all of the yeast and/or wild yeast)

1. Mix 200 gr of the flour with the hydration and the yeast(s) mix for about 10 mins in my stand mixer
2. Let that stand until it has bubbles on top or as I do nowadays, wrap it up and add it to the fridge until next day
3. Take that 'pre activated' and then add the rest of the ingredients ontop
4. Mix that for about 10 mins in my stand mixer
5. Let it rise and double up
6. Finally shape and/bake

I've based the 'pre activation' on this video and also features the combination of instant and wild yeast. So far it has turned out quite nice loafs of bread.
Click to expand...
Yeah, I'm unlikely to do any of that. As it is I'm proving it for 1-2 days.
 
maumau said:
@Herr der Verboten

"5. Let it rise and double up
6. Finally shape and/bake"

Just like that? Bake as soon as the mixture has doubled?
Click to expand...
Yes I've said I do a pre-activation mix > add rest of things > let that rise in my loaf tin > bake bread in oven > cool on rack.

Why do you ask?

I'm obviously talking about bread making here, but I was wondering (no other place to ask I guess) what yeast you guys use, rises number and rising method.

edit:
If you really want me to type out the exact method as per adaption from the video, I'll do that when I'm at my pc again.
 
Last edited:
Herr der Verboten said:
Yes I've said I do a pre-activation mix > add rest of things > let that rise in my loaf tin > bake bread in oven > cool on rack.

Why do you ask?

I'm obviously talking about bread making here, but I was wondering (no other place to ask I guess) what yeast you guys use, rises number and rising method.

edit:
If you really want me to type out the exact method as per adaption from the video, I'll do that when I'm at my pc again.
Click to expand...

I wondered because what you're doing sounds like you're making a biga and then going ahead with bread the normal way. Very nice that the next day you can mix and bake on the same day :thumbsup:.

I always thought that even when using a biga you'd retard the final dough overnight in the fridge. Having said that, when I'm in a rush I've (stretch and fold, wait 20 min) four times and then left the dough for 5/6 hours at room temp, then used it - also talking about bread.

No need to type out the recipe thanks very much :), I've collected a few wonderful bread books over the years and page through them constantly like comics.

EDIT: I've only used instant yeast.
 
maumau said:
I wondered because what you're doing sounds like you're making a biga and then going ahead with bread the normal way. Very nice that the next day you can mix and bake on the same day :thumbsup:.

I always thought that even when using a biga you'd retard the final dough overnight in the fridge. Having said that, when I'm in a rush I've (stretch and fold, wait 20 min) four times and then left the dough for 5/6 hours at room temp, then used it - also talking about bread.

No need to type out the recipe thanks very much :), I've collected a few wonderful bread books over the years and page through them constantly like comics.

EDIT: I've only used instant yeast.
Click to expand...
The other reason I've switched over to that method. haha.
 
Supersoaker said:
I was actually trying to get some today, anybody know of a walk in store? I tried the online italian deli but they can only deliver on Monday.
Click to expand...

Sorry, just picked up now - I am in Noordhoek/Capri - so could have let you have some same day from my stock. You sorted now?
 
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