The Home Made Pizza Thread

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Sadly, I've got no pizza porn to post this evening, but for my money, I LOVE using my LODGE 14" Seasoned Pizza Pan on my gas grill. I let the grill get up to temp with the pan in place for 15 mins then set the pizza (built on a piece of parchment paper) directly on the pan, parchment and all. 5-6 mins at 500 degrees = perfection!

As a bonus, it's a great pan for anything from pancakes to searing steaks to burgers. I don't think I'll ever put meat on the grates again. None of the juice gets lost to the fire.


https://www.amazon.com/dp/B0000E2V3X/?tag=skimlinks_replacement-20
 
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I have got to crack some eggs on my pies. I wonder how long to set up but still have runny yolks in a 550F oven.
 
hotwatermusic said:
I was at it too. Personal pie. Personal iipa. Hope my insurance agent isn't on here.
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I love pizza and I love eggs, but I gotta say I really don't get the whole egg on a pizza thing, unless it's a full on breakfast pizza. But that's just me I guess.
I was wondering though, were those eggs cooked separately and added after the bake?
 
Yes, I just made some over easy eggs. Honestly it was because I wanted it for the protein. I do like poached egg on pizza because I can control the yolk runniness (sp) better. I was just lazy.
As far as cracking an egg on a pie. I've heard of par baking to get a crust that can stand up to the moisture and adding the egg with about 3 minutes to go.
...but I haven't tried it.
 
What difference does it make? I make my own pizza and it's excellent. I don't need to justify my personal preferences to anyone. This entire site is based on people doing what they enjoy. Of course, it's also loaded with over judgmental nerds whining about things they don't like too. Mic drop...
 
Yeastieboy said:
What difference does it make? I make my own pizza and it's excellent. I don't need to justify my personal preferences to anyone. This entire site is based on people doing what they enjoy. Of course, it's also loaded with over judgmental nerds whining about things they don't like too.
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Chill, I meant no harm only wondering what type of pizza you're used to:mug:
 
I'm not dipping pizza in ranch to cover up crappy pizza. This is the Home Made Pizza Thread, not the Local Takeout Thread.

Some people don't eat crust. I like to dip it in various things, ranch being one of them.
 
Yeastieboy said:
I'm not dipping pizza in ranch to cover up crappy pizza. This is the Home Made Pizza Thread, not the Local Takeout Thread.

Some people don't eat crust. I like to dip it in various things, ranch being one of them.
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Cool, pie looked nice by the way, enjoy, do what makes you happy:mug:
 
What's with the ranch hatred? Homemade ranch with fresh dill and chives is so flavorful and different from what you get from the squeeze bottles. I think it can convert anyone. Ranch rules. Plus, I've seen enough of Yeasties' work to know better than to question him.
 
hotwatermusic said:
What's with the ranch hatred? Homemade ranch with fresh dill and chives is so flavorful and different from what you get from the squeeze bottles. I think it can convert anyone. Ranch rules. Plus, I've seen enough of Yeasties' work to know better than to question him.
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I've see yours too, both look good, but your from Cali, what do you know about pizza:D

Never in my life have I considered dipping my crust in ranch, to each his own.
As I said no offense to Yeasty, just wondering where he was located with these weird customs:p
 
I can recall my Mom buttering pizza crust, that was before we had great olive oils available for bread dipping, and she was the only person that I knew of doing it. I guess to each their own, what ever floats your boat and as Rex said do what make you happy.
 
A white pizza, using ranch as the sauce, with chicken, bacon and onion makes a great pie. Only thing to make it better is to shake some Frank's Red Hot on top. Mmmm. Makes me wet just thinking about it.
 
Happiness is having BBQ chicken feast pizza with creamy white garlic sauce, mozzarella, BBQ sauce, Fresh slice cheddar and a double chicken with your hubby :mug: from Vancouver-based pizzeria - Fresh Slice Pizza, during rocking weekends :rockin: ...The coming week is his birthday and I was planning to bake BBQ chicken pizza just like in the feast pizza menu. I'm sure he's gonna be surprised and happy seeing his wife as a cook (I hardly cook any dishes :p). This is my very first attempt so I'm kinda nervous too....Let's start with it base. Anyone have some great dough recipes for thin crust?
 
So - how much olive oil does everybody add to their dough? My standard recipe has been:

5 (1#7oz.) cups bread flour
1/2 TBS sugar
1 TBS yeast
1 TBS kosher salt
2 cups water
3 tablespoons EVOO

But the last batch I halved the oil and sugar and had a crisper crust that was still easy to work and made an excellent pizza.
 
I only use enough to give a little sheen to the dough. Typically for me that equates to about 5g in a 560g primary dough ball. Personally, and without crunching numbers, I probably wouldn't use more than 1 tablespoon with your recipe. Perhaps even closer to a teaspoon. That's not to say 3 will be an issue though. Just my personal gut feeling.

It probably depends what kind of dough your making. I make more of a NY style dough... and then I dip it in ranch.
 
I enjoy dipping a crust, especially if it is a crunchier crust. As for eggs on pizza, egg and spinach pizza is a classic florentine pizza and then the capricciosa also sometimes has egg. It's not something I make very often though
 
Chris_Primavera said:
So - how much olive oil does everybody add to their dough? My standard recipe has been:

5 (1#7oz.) cups bread flour
1/2 TBS sugar
1 TBS yeast
1 TBS kosher salt
2 cups water
3 tablespoons EVOO

But the last batch I halved the oil and sugar and had a crisper crust that was still easy to work and made an excellent pizza.
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I only make NY pizza, and I use 2Tbs... I get the light crisp and can still fold it... Yeah I know in Chicago they call that a taco.:p
 
ChefRex said:
I've see yours too, both look good, but your from Cali, what do you know about pizza:D

Never in my life have I considered dipping my crust in ranch, to each his own.
As I said no offense to Yeasty, just wondering where he was located with these weird customs:p
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Why I oughta!!! How dare you impugn the fine state of California. Do you realize without the glorious establishment of the California Pizza Kitchen the world would be without the kiwi, venison, watercress, and gorgonzola pie. That's about all that I can take from you sir!!!
 
Evets said:
Generally, the more oil you add, the less crispy your crust will be. Oil will help with extensibility. For N.Y. style, I typically use 1-2%.

...and for Godsake, get yourself some Mike's Hot Honey!!!
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I'll bite. Counting on you Evets. Mike's is on the way!

Follow up question, out of curiosity, do you think that the more oil/less crispy is consistent with all varieties of oil? I don't use oil much anymore but when I did I thought an oil like EVOO with a low smoke point actually dried out. Maybe more crunchy than crispy if that makes sense. I ended up using grapeseed oil of all things because you can beat the crap out of the stuff for deep frying and it holds up. Canola would be similar. However I have admitted before that I tended to be pretty unscientific in the past and my findings could just as likely be cook error. I definitely agree with the extensibility part and that's why I don't use it much now.
 
hotwatermusic said:
I'll bite. Counting on you Evets. Mike's is on the way!

Follow up question, out of curiosity, do you think that the more oil/less crispy is consistent with all varieties of oil? I don't use oil much anymore but when I did I thought an oil like EVOO with a low smoke point actually dried out. Maybe more crunchy than crispy if that makes sense. I ended up using grapeseed oil of all things because you can beat the crap out of the stuff for deep frying and it holds up. Canola would be similar. However I have admitted before that I tended to be pretty unscientific in the past and my findings could just as likely be cook error. I definitely agree with the extensibility part and that's why I don't use it much now.
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For oil IN the dough(ny style) I just use plain olive oil, rather than EVOO since it's use is more of a dough conditioner than a flavor enhancer. Hell, veg. oil would be fine. Save the better, more $ oils for other things. I used to not use any oil in my dough but I find now that it really does help with opening the ball(extensibility) and it helps with browning as well.
For pan style, I prefer shortening. It's a lot easier to spread the dough than on a slippery liquid oil. Even further, a pre-chilled greased pan makes it easier yet. I bake pan styles at 475. The dough fries up nice and crispy in the grease and at the lower temp smoke point is not really an issue.
In the wood oven, I seldom use any oil at all as it tends to want to burn the bottom quickly at that those temps.
Yer gonna love that honey!
 
hotwatermusic said:
Why I oughta!!! How dare you impugn the fine state of California. Do you realize without the glorious establishment of the California Pizza Kitchen the world would be without the kiwi, venison, watercress, and gorgonzola pie. That's about all that I can take from you sir!!!
Click to expand...

I didn't think you could even burn wood legally in CA anymore. :mug:
 
headbanger said:
I didn't think you could even burn wood legally in CA anymore. :mug:
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Ouch... he he...

That may be so, but you can burn other things. But they tend to give your crust a dank taste.

I made ore Chicken Alfredo pizzas the other day. Turned out great, except I used the fridge dough again to save time. It wasn't bad, other then being too sweet for me. I might not do it again on this kind of pizza. I really need to work on making my own crust just the way I like it.

FWIW the pizza was: Chicken, Bacon, Carmelized Onion, diced Zucchini, baby spinach, parmesan cheese, mozz cheese, garden cherry tomatoes, halved.
 

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