The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

My other passion

HansB's picture
HansB

My other passion

Aside from bread I also enjoy making pizza!

HansB's picture
HansB

Maine18's picture
Maine18

I just tried a recipe from The Food Lab for this -- really yummy, though super filling!

dabrownman's picture
dabrownman

Have you make the 2 crust Chicago style where the sauce is on the top and it is on top of the 2nd crust?  Well done and happy baking.

http://allrecipes.com/recipe/184068/double-crust-stuffed-pizza/

HansB's picture
HansB

I also make Chicago thin style but not the stuffed. It's too much like casserole!

drdrakeremoray's picture
drdrakeremoray

I like the Char on that first pizza.  

MichaelLily's picture
MichaelLily

git in ma belly! Pizza was my first passion and my first love, and I will always credit Jeff Varasano as my first sourdough teacher. In fact, what drew me to bread in the first place was Chad Robertson's similarly loquacious dissertation on his basic bread.  The detail and methodology that I was a disciple of were exactly what I was looking for in bread, and Tartine Bread had it.

Lechem's picture
Lechem (not verified)

Looks very tasty. Care to share the recipe?

HansB's picture
HansB

Sure:

100% Caputo 00

62% Hyd

2.8% Salt

.025% Instant Dry Yeast

36 hour bulk, 12 hour balled. Baked at 825F

HansB's picture
HansB

Ferment temperature around 64F.

 

Wish we could edit posts!

Lechem's picture
Lechem (not verified)

I'm trying your recipe this weekend.  Love really long bulk ferments. Bet it tastes great!

Email Floyd at floydm@thefreshloaf.com and ask him to enable your editing and private messages. 

P.s. is it 36+12 or 36 in all and at room temp?

HansB's picture
HansB

It is 36+12 at around 64F.

Thanks for the email address!

Danni3ll3's picture
Danni3ll3

because the edit button isn't visible, email Floyd, the owner of the site and he will fix it for you. 

Danni3ll3's picture
Danni3ll3

Lechem beat me to it. 

gerhard's picture
gerhard

                                                                          

Wish we could edit posts!

You can edit your post just by clicking on edit.  Your pizza photos are making me hungry, I did not know there was a Detroit specific pizza.  Looks good.

Gerhard

HansB's picture
HansB

started at Buddy's Rendezvous. It originated as a Sicilian pizza baked in pans that were used for parts in the auto plants. 

Lrob57's picture
Lrob57

Home made pizza is our Friday night dinner. This was my first attempt....

HansB's picture
HansB

Great start. There is a lot of great information over at pizzamaking.com

Lrob57's picture
Lrob57

tons of useful information..thanks