Mortgage Brokers in Temecula, CA

Agreed Chris Tate, looking forward to see the pics. Cheers!

1 cup room temp flat craft beer (I prefer Stone Brewing Co. Pale Ale). 2 tbs extra virgin olive oil. 1 tbs honey. 1 tsp salt. 21/2 cups bread flour. 2 1/4 tsp yeast. beer should be room temp and i let rise for 3-6 hours think

Welcome, Chris Tate! Thanks for sharing your pizza pics. You had me at pizza made with beer. I love malt flavor and would love to experiment using beer. Did you use beer in place of water? What % hydration? I have used Forkish's pizza overnight pizza recipe on my wood fire oven, but have taken the hydration down to 60-63%. I hear success stories of baking the pizza straight on the grill, have you tried that yet? Those Green Egg Smokers have peaked my interest for smoking and bbqing...interesting to hear it used for breads.

Elaine Barto this is my set up. My grill hats up to 700 degrees Fahrenheit. This works great for pizzas. I can cook a pizza in about 2 minutes with those heats. I found 600 is a good temp. I use a kitchenaid stone. I have never done bread on the stone and grill thow and see your concern over varying temps. My grill is hooked into a gas pipe that feeds outta my house. I think it's easier with gas than charcoal but I think ppl who have those big green egg smokers bake bread with them

Yw Elaine. To get a smokey flavor I add wood chips the same time I place each pizza. Mesquite is my fave cause the pizzas are in such a short time and mesquite is one of the most powerful smoking woods and it tastes great. I also found out once have the stone heated and you go to cook pizza wherever you set the first pizza is where u set all the others after that. It has something to do with the heat and the stone

Chris, Chef George, out of those 3 books which would be the first one to buy if I have no books about bread baking. I started 6 months ago with a bread machine and an included recipe booklet, but by now all I'm using is the machine to knead (save time) I am still learning every baking session, and much from this group, but I feel it's time for a good starting book. I have so many questions: why certain ingredients, what is there purpose in the process. I want to understand better the art of bread making and baking. I grew up in Belgium, a bread lovers country, it's a lot harder here in South Florida to find good bread, so I decided to start making my own. Here is a pictures of my last result, 2 white and 2 Whole Wheat both with 7 grains.

Oh and Whole Grain Breads by Peter Reinhart is my favorite for whole wheat breads.

Joanne Jones I don't know if you're into beer or not but if i remember correctly this pizza was a beer dough pizza. If you ever make a beer dough, use Stone Brewing Co. STONE IPA. its well balanced with great malty and hoppy flavors that are bold enough to come through in the finished baked bread. Actually, I used the STONE Pale Ale, both work great but the Pale Ale is amazing with pizza dough.

Sally N Steven Morris me too hehe. I have this pizza joint about a mile from me and it's the real deal with a wood-fired stove and nice thin crust pizzas. I think I might be headed there for lunch. pepperoni and garlic sounds good to me

I have to re-post the recipe i messed up. 1 cup room temp flat craft beer (I prefer Stone Brewing Co. Pale Ale). 2 tbs extra virgin olive oil. 1 tbs honey. 1 tsp salt. 21/2 cups bread flour. 2 1/4 tsp yeast. beer should be room temp and i let rise for 3-6 hours think

Amazon has 00. I bought pounds of it and keep some in the freezer. I use it for pizza and pasta dough. Rather than classifying flour by gluten content, Europeans classify by how fine the flour is milled. Gluten varies, but in some 00 flour, it runs about 12.5%. Check out: http://slice.seriouseats.com/archives/2011/06/the-pizza-lab-on-flour-foams-and-dough.html

Sandy Tyler