The Home Made Pizza Thread

[VegasJ]

Tried a few more pies tonight.

The left is the old lady's. She said she likes her cheese WELL DONE. LoL - ooooo kaayyyy!

Just pep & x-cheese! Did them on a stone in the house oven... too cold & raining outside for grilling them.

 

[DisturbdChemist]

Dinner.


Margarita pizza with pesto and no sauce
View attachment 162644


Now. Bacon. smoked turkey. Crab meat pizza yummy
View attachment 162646

 

[cheezydemon3]

Dinner.


Margarita pizza with pesto and no sauce
View attachment 162644


Now. Bacon. smoked turkey. Crab meat pizza yummyView attachment 162646

 

[DisturbdChemist]

The bacon and crab meat plays well of each other. I got peppered bacon and fresh crab. You can never take away the fishy crab smell but this one is awesome. Will make again. Maybe a oyster/shrimp/crab pizza with alfrado sauce.... got my idea for the next pizza :rockin:

 

[unionrdr]

I'm thinkin of shrimp,mexican bay scallops (big),left over turkey & gouda with a light tomato sauce.

 

[Evets]

Here are a couple recent pies from the camper and also my friend on the stick.

 

[Melana]

Here are a couple recent pies from the camper and also my friend on the stick.

Nice leoparding.

 

[Chuginator]

Awesome.

 

[cheezydemon3]

Impromptu fry bread wheat pizza with anti pasta.

Had the dough in the fridge, no good bread or crackers on hand..just fry bread may have been better, but I had a bit of tomato sauce and mozzerella.

 

[Melana]

Impromptu fry bread wheat pizza with anti pasta.

Had the dough in the fridge, no good bread or crackers on hand..just fry bread may have been better, but I had a bit of tomato sauce and mozzerella.

You sir are guilty of posting food porn.

 

[finsfan]

Made a few pies saturday night. First one is just pepperoni and fresh mozzarella, I should not have pre baked the crust like I normally have to. Second one is left over smoked turkey and fresh mozzarella

 

[treacheroustexan]

These all looks incredible. Off to the store I go..

 

[cheezydemon3]

You sir are guilty of posting food porn.

Lol, we were wondering what to have for lunch. She started snacking on olives, it was straight downhill from there.

Good parmesan and pepperoni and pepperoncinis made the scene, so a carb was required.

It was kinda like groundhog day...

"Thank you, young man!"

"It's nothing. I had the dough, the sauce and the cheese, just be comfortable. Be a minute"

 

[Melana]

You guys keep upping the ante, posting food porn, and forcing me to step up my culinary game. My only question now is who is going to pay for my gym membership?

 

[cheezydemon3]

You guys keep upping the ante, posting food porn, and forcing me to step up my culinary game. My only question now is who is going to pay for my gym membership?

I find that the heat in the kitchen helps me shed pounds

 

[Melana]

I find that the heat in the kitchen helps me shed pounds

If I had that much fun in the kitchen i'd be in there all the time and would never get any food prepared!!!

 

[DisturbdChemist]

Going to make a few pies tonight. Going to have a classic margarita and a smoke turkey/spinach Alfredo pizza.

 

[cheezydemon3]

Made an AWESOME pepperoni layered thin crust....wheat.....KIDS ATE THE HELL OUT OF IT!!!!!!!! lol.

The second I stop trying to please them and BAM they eat a wheat crust. So fast I got no pics.

 

[Melana]

Made an AWESOME pepperoni layered thin crust....wheat.....KIDS ATE THE HELL OUT OF IT!!!!!!!! lol.

The second I stop trying to please them and BAM they eat a wheat crust. So fast I got no pics.

Sounds delish CD. Did you use spent grain flour? Thanks to Unionrdr spent grain flour is my new favorite thing!

 

[unionrdr]

Oh,spank you! Spent grain flour is also great in biscuit dough. I even use it for poorman's pizza crust. Or country crust if you prefer.

 

[finsfan]

Made three more pizzas today. First one is pre-bake left over smoked turkey and the last of the fresh mozzarella; second pic is post-bake. Third is the rest of the smoke turkey and normal shredded mozzarella. The forth is an extreme pepperoni. Two layers of pepperoni and lots of cheese inbetween

 

[cheezydemon3]

I am getting better at oven pies.


I am using Broil exclusively to heat the metal sheet pan, throwing the crust on that with the oven door open, slapping all of the ingredients on and shoving it back in.

It is dicey, with the oven door open, but it makes a more "woodfired" looking pie

 

[m3n00b]

Nailed the crust. Oven only goes up to 525 but I got the crust as thin as possible. 8 minutes later perfect chewy and crunchy crust.

 

[ChefRex]

Nailed the crust. Oven only goes up to 525 but I got the crust as thin as possible. 8 minutes later perfect chewy and crunchy crust.

Looks good! I always wait at least a half an hour after the over signals that it is at temp. It is only reading air temp, I have a couple of stones in mine and takes a while for them to get fully heated.

 

[m3n00b]

Looks good! I always wait at least a half an hour after the over signals that it is at temp. It is only reading air temp, I have a couple of stones in mine and takes a while for them to get fully heated.

Thanks! Its a thin stone which heats quickly and I had some issues with the dough. When I started pressing the outside edges it started developing small holes in the middle (any tips?) so I said fk it and stopped. This happens every once and while and I can't figure out why. Not pretty, but tasty!

 

[Cheesy_Goodness]

A few repeat offenders here. Mozzarella, spinach, onions, sausage, chipotle peppers, bleu cheese, pineapple on pie#1. #2 is is similar with mozzarella, sausage, spinach, pineapples (leftovers)

Last one is the crust. I don't think I'll be able to use anything other than sourdough starter from now on. It makes great dough, crispy on the outside, nice and chewy on the inside.

Just for fun. what's the consensus on where the cheese goes? Above the sauce but below the toppings or on top of everything?

 

[unionrdr]

I prefer the cheese on top of everything. Cheese on the bottom always makes the crust like warm latex on one side.

 

[gratus fermentatio]

A few repeat offenders here. Mozzarella, spinach, onions, sausage, chipotle peppers, bleu cheese, pineapple on pie#1. #2 is is similar with mozzarella, sausage, spinach, pineapples (leftovers)

Last one is the crust. I don't think I'll be able to use anything other than sourdough starter from now on. It makes great dough, crispy on the outside, nice and chewy on the inside.

Just for fun. what's the consensus on where the cheese goes? Above the sauce but below the toppings or on top of everything?

These sound soooo tasty! I'm going to have to try those flavour combinations.
Regards, GF.

 

[Cheesy_Goodness]

I keep telling myself that I'll try something else next time but the bleu cheese and pineapple combo keep bringing me back

 

[reynolds5520]

SWMBO invited some friends for pizza on Sunday, I'll be starting the dough tonight.

I'm thinking of heading into town today to hit the specialty shop for some mozzarella di bufala. I've never tried it before and the fresh mozzarella pics on here have been twisting my arm.

 

[cheezydemon3]

I prefer the cheese on top of everything. Cheese on the bottom always makes the crust like warm latex on one side.

I like some toppings on top of the cheese, but I think I get what you are saying.

In particular, raw bacon and onions should go on top of the cheese.

 

[big_len]

Awful photo, great pizza !

Used some off the shelf BBQ sauce as the base for something different, wasn't a crust left !

 

[pnj]

sauce
cheese
toppings

 

[cheezydemon3]

sauce
cheese
toppings

One that I have done lately to rave reviews (see below....again ) is crust, sauce, an uninterrupted layer of thin pepperoni, cheese, parmesan, crushed raw garlic.

View attachment 165803

 

[bob1852]

Snowing pretty good here, I think I'll cut out of work early to avoid bad roads and make some 'za tonight.

The usual - mushroom & homemade canadian bacon and a greek style (kalamata olives, pepperoncinis, roma tomatoes, red onion, baby spinach, no sauce - just olive oil).

I've usually been doing a 2-3 day cold rise on the dough, but that won't be an option today...

Gonna make some mexican bruschetta as well (sub cilantro for basil).

 

[reynolds5520]

It turns out that the Friday before Christmas is a bad time to visit the local Italian grocery looking for mozzarella di bufala. The place was mobbed and they were completely out.

I did pick up some American "fresh" mozzarella balls from cows milk. Not the same, but hopefully better than the cheap shredded stuff I've been using.

 

[bob1852]

Here's that Mexican bruschetta I mentioned earlier.

 

[bob1852]

'Za turned out great. Couldn't decide on cheese above or below toppings, so did both.

 

[Thunder_Chicken]

I've taken up a low carb diet for blood sugar concerns, and I'm doing well. But when I visit this thread I WANT TO DESTROY A LARGE 'ZA WITH ANYTHING ON TOP!!! ARRRRGGGGHHHHH!!! PIZZA RAGE!!!

 

[cheezydemon3]

I've taken up a low carb diet for blood sugar concerns, and I'm doing well. But when I visit this thread I WANT TO DESTROY A LARGE 'ZA WITH ANYTHING ON TOP!!! ARRRRGGGGHHHHH!!! PIZZA RAGE!!!

The stuff I BELIEVE says that whole wheat is glycemically low loaded, and is carb friendly.


Whole wheat pizza, whole wheat pasta, brown rice only. Follow that and eat whatever you want!!! (quantity is still important )