Do you make your own pizzas from scratch?

[Matthiasa]

I can get it just about the same without using either measuring cups or a scale.
If doing so often enough one should be able to get pretty close by touch alone.

 

[Hayabusa Rider]

Thanks. It's one of the trickiest recipes that he has. Right now, it always finishes much earlier in the oven then the recipe states too. Total time is 50-60 minutes, but when I check at 30 minutes the temperature says that it is more than done. The interior doesn't suffer for it but the crust always burns (I'm hoping that by omitting the egg wash this time it won't).

Oven temps are always off to some degree. You might be doing everything right but if the oven is too hot then you have to factor that in. Are you using a stone? Having one low in the oven and baking on that helps.

 

[Codewiz]

I always read that the manufacturer gives it a one year life after opening while being kept in the freezer.

That has to do more with them covering their butts.

I buy yeast in bulk and use it over time. I keep my deep freezer at -8F. My yeast lasts more than 3 years.

Basically, I keep the yeast in an airtight container in the freezer. I keep a small amount always in my fridge. When my fridge supply runs out, I refill from the freezer.

I have never had an issue with not enough living yeast cells.

But given that some people aren't going to keep the freezer cold enough and aren't going to use a completely airtight container, it is much safer for them to say it only lasts a year in the freezer.

 

[twinrider1]

Flour: Are you guys buying in bulk? How are you storing it?

I've been buying regular 5# bags at the grocery, experimenting with different brands. But once I settle on a favorite, I definitely want to cut the cost by buying in bulk.

 

[Codewiz]

Flour: Are you guys buying in bulk? How are you storing it?

I've been buying regular 5# bags at the grocery, experimenting with different brands. But once I settle on a favorite, I definitely want to cut the cost by buying in bulk.

I buy bulk (20lbs to 50lbs) depending on various sales and I store it in airtight containers. I definitely recommend you look at some of the 00 flour for making pizza. It is more expensive but I think it makes a significant difference. You also likely can't get it in your local store. But I have found some on amazon that I can get via prime.

http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1

Some of the reviews are bad because people got moldy flour that must have just been sitting in a warehouse for a long time. I haven't hard that issue. I have gone through three shipments without issue.

I store it in these containers.

http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1

I would also mention that it is kind of a family tradition to have pizza Sunday. So I cook pizza every week.

 

[Sixguns]

Made some pizza this weekend. It keeps getting better everytime we make it. With as easy as it is to make, I dont see why people dont do it more.

 

[Hayabusa Rider]

Flour: Are you guys buying in bulk? How are you storing it?

I've been buying regular 5# bags at the grocery, experimenting with different brands. But once I settle on a favorite, I definitely want to cut the cost by buying in bulk.

Look for wholesale bakery supply and natural food stores in your area. The place I deal with has many kinds and I buy my high gluten flour in 50 lb bags and store it in an airtight rectangular container.

 

[Born2bwire]

Oven temps are always off to some degree. You might be doing everything right but if the oven is too hot then you have to factor that in. Are you using a stone? Having one low in the oven and baking on that helps.

I've got oven thermometers and I have a layer of unglazed quarry tiles (cheaper and thicker than most baking stones you find). I have great results at the same temperature for other breads like sandwich and rustic breads. It's just this one recipe that always gives me trouble. Anyway, I used the loaf to make french toast this morning.