The Home Made Pizza Thread

TallDan said:

Mountain lion?

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LOL - No! Ground Beast is made from the same meat the from The Grinch's Town of Whoville where they serve roast beast for Christmas. It's very lean with a little bit of green gamey essence.

Like green eggs and ham.

Schlenkerla said:

Big Ass Stuffed Pie.

Garlic tomato sauce, salami, pepperoni, Italian sausage, and ground beast.

Topped with a layer of extra dough, more garlic sauce, onions and diced roma tomatoes.

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Oh lordy that sounds/looks good!

^^what he said

For f's sake, why did I click on this thread????


SO HUNGRY NOW

Tried my usual pizza dough recipe with some 6-grain flour my wife bought recently in place of whole wheat, along with a pinch of spent grain "flour". Turned out pretty good. I should have cut up the canadian bacon a little, you can see that the cheese around them didn't get the nice color I was after.

Schlenkerla said:

Big Ass Stuffed Pie.

Garlic tomato sauce, salami, pepperoni, Italian sausage, and ground beast.

Topped with a layer of extra dough, more garlic sauce, onions and diced roma tomatoes.

View attachment 566543

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Hey, that’s Pappa Murphys!

HoppyDaze said:

Hey, that’s Pappa Murphys!

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But I made it at home. [emoji12]

This is my favorite thread on all HBT. Just looking at pictures of pizza really makes my day.

Very good thread but those mega unresized pictures take forever to load.

Agreed this thread is so awesome and i have learned so much.

I finally got some nine inch round pans and a jelly-roll pan. And my mind is kind of going wild with ideas. Pizza ideas.

I grew up eating Sicilian pizza so I have to try that in the jelly-roll pan. My plan is to flash bake the dough, then top. As a side note last night, I spread the dough on the pan with canola pam and veg. oil. I might try this instead of flour rolling out dough, because it took 5 seconds literally to spread, will add much needed oil, and will retain moisture of dough.

Another idea is to maybe spread the dough in 9 in pan and flash bake and make deep dish, like jwin.

Another idea is to form pie in pan quickly and easily and flip out on baking sheet.

Another idea is to flash bake and then flip out of pan.

Last make a chicago style stuffed pie like above. These are my pizza ambitions now, more to come i hope

Does anyone use a charcoal grill w/ a stone? Is it worth the extra effort compared to using the stone in the oven?

I tried it and while i think i got the steel closer to the eye in the sky, the top didnt cook. People use cans and things to help elevate the pie to help with this. Note that grill sucked. Maybe should retry with weber. Its on this thread somewhere, wish i knew how to find it. There are some workarounds. The blackstone is the way to go or a pizza oven or something like that.

I do and have made plenty of pizza on the grill and camping fire. Camping pizza has become a thing for my wife and i and considering we are both native coloradans that is saying something. For grilled pizza, not with stone, put pizza dough on. Then flip and top on the grill the flash baked side. Not to loaded and enjoy. I like that kind of pizza. Hope someone can shed more light than me but that was my experience.

Edit, if you have a kamado and or a really nice grill then perhaps the air temp vs floor temp issue could be fixed.

I’m having the hardest time rolling out dough and getting it to a good 12-14” round. Any tips?

applescrap said:

Agreed this thread is so awesome and i have learned so much.

I finally got some nine inch round pans and a jelly-roll pan. And my mind is kind of going wild with ideas. Pizza ideas.

I grew up eating Sicilian pizza so I have to try that in the jelly-roll pan. My plan is to flash bake the dough, then top. As a side note last night, I spread the dough on the pan with canola pam and veg. oil. I might try this instead of flour rolling out dough, because it took 5 seconds literally to spread, will add much needed oil, and will retain moisture of dough.

Another idea is to maybe spread the dough in 9 in pan and flash bake and make deep dish, like jwin.

Another idea is to form pie in pan quickly and easily and flip out on baking sheet.

Another idea is to flash bake and then flip out of pan.

Last make a chicago style stuffed pie like above. These are my pizza ambitions now, more to come i hope

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I do a deep dish often in a 9" round. Pour in like 3 or 4 tbs of oil. Roll out dough and cover in pan. Let proof for a while. Par bake. Sauce and top. Bake. I usually make a thicker sauce for thicker pizza. I top to the edge of the pan. That crisp stuff around the edge is the best! The family loves it.

Genuine said:

I’m having the hardest time rolling out dough and getting it to a good 12-14” round. Any tips?

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What is your process now? My first guess with limited information is to let it rest at room temp for a while before shaping it, and don't work it too much. If it's springing back on you, it needs to rest.

Nicest day of the year today, so pizza it was Toppings include saucisson sec, bier stangerl, anchovies, olives, capers, mushrooms peppers. cheese a mix of grated low moisture mozz and buffalo mozz




bit of an odd shape tbf

^^love the leopard spots. Wish I had a wood fired oven. I have to work with my 550 deg... Maybe one day SWMBO will approve my application for out door pizza oven.

It's great for entertaining, also I've cooked slow roasted lamb, chicken kebabs and some salmon in it. they are pretty versatile, even a small one like the one I have. I'm still learning how to use it properly, fire management especially with a small oven can be quite tricky

Tried the deep dish, but not really. Thinner dough spread with oil. Wanted to proof and par bake, but hungry kids changed that. Spread in pan, topped, baked in not very long preheated oven at 500. At some point swmbo threw them on the steel. They looked good, but a little over done. Threw it back on steel and voilla. It was really good but too dark.

gromitdj said:

What is your process now? My first guess with limited information is to let it rest at room temp for a while before shaping it, and don't work it too much. If it's springing back on you, it needs to rest.

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That’s exactly what’s happening. I try stretching it out on the counter, but it springs back. So I pick it up and and start to turn it by the edges while letting it hang the stretch. It kind of works but of course never comes out round. More rectangle than anything else

Genuine said:

That’s exactly what’s happening. I try stretching it out on the counter, but it springs back. So I pick it up and and start to turn it by the edges while letting it hang the stretch. It kind of works but of course never comes out round. More rectangle than anything else

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My goal is always to shape it with as little fondling as possible. Here is a good video of Jim Lahey shaping dough that is a good reference.

Jim Lahey's No Knead Pizza recipe

Genuine said:

I’m having the hardest time rolling out dough and getting it to a good 12-14” round. Any tips?

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Patience. If it gets too springy just cover it and wait 5 minutes, then try again.

I usually combat the problem by turning the ball into a 6” disk when it comes out of the fridge. An hour later it’s relaxed, risen slightly more and ready to go. Can be hard to do it all in one shot

Pizza night!

First use half sheet pan za. Super wet dough, thrown on jroll pan with light pam and evoo. Spread out still cold, (not well, uneven). Par baked, didnt know how long so by feel did 10 minutes. Needed longer based on thickness. It had mountains and valleys and didnt snap pic of it or maybe. Got sauce on it, mozzarella, pepperoni, and red pepper on one side. At end put on sharp cheddar and american. Used new bread knife to show real cross section of thick part. Wife ate thinner pieces. Really good.

schematix said:

Patience. If it gets too springy just cover it and wait 5 minutes, then try again.

I usually combat the problem by turning the ball into a 6” disk when it comes out of the fridge. An hour later it’s relaxed, risen slightly more and ready to go. Can be hard to do it all in one shot

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I'll try it out this weekend!

same day dough, pleased how these came out!

Tried the oil technique on parchment. Dipped gloved fingers in oil and was able to spread the dough out really well and easily. I think i need to par bake them a little, but the oil made them chewier, and softer i think. Also i need to try starting on steel then taking off and finishing on steel. These were cooked on steel the whole time.

Used Nancy Silverton’s pizza dough recipe. Thought it was appropriate since it calls for Barley Malt (used DME) to add sweetness to the recipe.

https://www.seriouseats.com/recipes/2011/10/nancy-silvertons-pizza-dough-recipe.html

Crust came out amazing in 550* oven. Didn’t take pictures unfortunately. Next time.

Been using a little uuni oven. I liittle tough to keep it consistent, but I can knock out some decent pies periodically

applescrap said:

First use half sheet pan za. Super wet dough, thrown on jroll pan with light pam and evoo. Spread out still cold, (not well, uneven). Par baked, didnt know how long so by feel did 10 minutes. Needed longer based on thickness. It had mountains and valleys and didnt snap pic of it or maybe. Got sauce on it, mozzarella, pepperoni, and red pepper on one side. At end put on sharp cheddar and american. Used new bread knife to show real cross section of thick part. Wife ate thinner pieces. Really good.

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KOTC would say, "Too bready!" I would say, "Please pass me another piece - or two - of that pie!"

Wednesday night cheese pizza! 12 inch personal size, 48hr dough, store-bought sauce, and whole milk mozzarella. Getting better at shaping the dough finally, but still leave a bit too much cornicione for my liking.

applescrap said:

Tried the oil technique on parchment. Dipped gloved fingers in oil and was able to spread the dough out really well and easily. I think i need to par bake them a little, but the oil made them chewier, and softer i think. Also i need to try starting on steel then taking off and finishing on steel. These were cooked on steel the whole time.View attachment 569112View attachment 569113View attachment 569114View attachment 569115View attachment 569116View attachment 569117

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Those some big slices of peperoni.

Haha, salchicha. Thanks ba. Shane, wow, love that crust. Thats Colorado style.

Ok im ashamed.

This....is how i snack after a few beers on friday at 9pm.

applescrap said:

Shane, wow, love that crust. Thats Colorado style.

Ok im ashamed.

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Thanks, man! I'm very happy with it.. has a great texture!

Also, no shame. I came here to post some love for my late night post-rum drinking naan flatbread. This and Fellowship of the Ring is how I end a night out!

Just noticed this thread with a gazzilon posts.
I'm planning an RV trip with homemade pizza in the picture.
Are y'all purists with all scratch ingredients?
Or can you suggest recommendations for store bought crust, sauce, etc. ?
I hope I'm not asking Anthony Bourdain for a hamburger recipe......

SEndorf said:

Just noticed this thread with a gazzilon posts.
I'm planning an RV trip with homemade pizza in the picture.
Are y'all purists with all scratch ingredients?
Or can you suggest recommendations for store bought crust, sauce, etc. ?
I hope I'm not asking Anthony Bourdain for a hamburger recipe......

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Soooo I have cheated with Wegmans dough and pasta sauce... Honestly any pasta sauce works well

Not sure where you are located and what commercial dough you have

SEndorf said:

Just noticed this thread with a gazzilon posts.
I'm planning an RV trip with homemade pizza in the picture.
Are y'all purists with all scratch ingredients?
Or can you suggest recommendations for store bought crust, sauce, etc. ?
I hope I'm not asking Anthony Bourdain for a hamburger recipe......

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I like dough from whole foods and trader joes.