The Home Made Pizza Thread

[Inkleg]

Do you oil the parchment?

I use the parchment method and have never used oil. Pies slide right off after 2 minutes.

 

[applescrap]

First pizzas I have made in about five months due to injury and appalling weather..made 6 tonda romana, dough was a bit underproofed and my topping was a bit lazy but overall very happy with the result

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Thats just gorgeous. I love that oven. Ever cook steaks in there? Iirc you cook bread in there as well. That must be unreal.

 

[applescrap]

Oil keeps the top so it will come off, but also want bottom to stick, keeping dough in place. Look how thin this sucker was. Showing process and cut. Two huge pizza's like this in under 30 minutes with zero mess or fuss is how I do it for lunch. These huge style thin slices are addictive! Definetly like them soft and foldable. Not so cooked that crust and cheese separate.

 

[Hanglow]

I do have an iron griddle for it, I've only cooked kebabs on it though. Steaks would be good

 

[pshankstar]

Why haven’t I posted here before? The dough was 80% AP Flour and 20% Whole Wheat Flour. Homemade sauce to go with it. Such a hit with the family!!

 

[murphyslaw]

Educate me: gas-fired Ooni vs pizza on my Weber Genesis. Is there a difference? Do I need an extra appliance?

I wouldn't use a gas grill. I doubt its any better than your oven. All the heat comes from below.

Whether its worth getting an Ooni depends on what you want to make. Neapolitan requires something like 900* to get right. You're not going to get that in a home oven or on a gas grill. I think NY style cooks closer to 550, so a good home oven can do it.

I practice a bunch of different things in my home oven and eventually started to make really good NY pies, but for me, it just wasn't right making a 14" NY pizza. The ratios are all off. So I went down the neapolitan path and ended up getting an ooni. I absolutely love it. Haven't used the wood fire once because the gas is great and easy.

 

[RPh_Guy]

I use the parchment method and have never used oil. Pies slide right off after 2 minutes.

Sorry, I'm trying to sort out the details... Does the parchment paper need to be removed or would it be ok to leave it? I'm using a gas oven set to convection.

 

[Inkleg]

Sorry, I'm trying to sort out the details... Does the parchment paper need to be removed or would it be ok to leave it? I'm using a gas oven set to convection.

I don't know the answer to that. I've always pulled it after a few minutes as I had read that it helps the bottom brown better.

Parchment can can take the heat. I use when baking bread to lower the dough into the 450 degree dutch oven. It stays in the oven for the entire bake. The bread does brown, but it's in a lot longer than pizza.

 

[murphyslaw]

I once tried the parchment paper thing and left it on the whole time. It got stuck to the bottom of the pizza and I had to pick it off in little bits. Afterwards, someone told me to hold the paper when launching so the pizza slides off and into the oven. But I found that as long as I dusted my peel, the paper was unnecessary. YMMV

 

[bkboiler]

I've used parchment for a while...sometimes I've pulled it sometimes not.
It can tend to reduce the oven temp too much to have to open it to pull the parchment...
I find that it usually survives...sometimes flakes apart at the corners, but I've never had it stick.
I have had aluminum foil stick to a pie when I used that ONCE in a pinch.

 

[Archiebonker]

Just noticed this link, good one. I'm trying to improve my pizza making skills and just started making beer. Can't wait till I'm great in both.

 

[Curtis2010]

Recent tasty experiment. Dough about 70% GP, 30% Camote (sweet potato) flours...because thats what we had. Gives a slightly sweet taste to the dough. Not our favorite, but good.

Toppings were mostly left over from the previous day's Mexican food. In CV lock down so cant just pop out for more ingredients.

 

[applescrap]

The family really likes these thin pizzas. I have come to realize that these need a proper cook. Haha, my wife rolled hers up and was eating it like a croissant. These pies took about 30 minutes start to finish. If cooked to much the cheese and crust become two layers. Then you fold it and basically bite through two unique layers. I like it softer and it folds just right and these cheese is all gooey. This new 50 50 ww ap mix holds up very well to a a super thin roll. Eaxh slice was thin as a nickle from tip to crust and that doesnt happen.

I leave parchment on at 550 every time pretty much. Note this is electric and I am not sure if it is safe. The steel can get to hot so sometimes it helps. Also since my dough is stretched cold with oil usually it retracts and crumples the paper. If you take it out the ridges are the only thing to make contact well they are anyways. But with these thin pizzas, there may be a hole or two so if it hits the 550 degree steel it smokes, bad. So now I just leve parchment to avoid smoke. Its potentially better removing it in most cases.

I think 450 might be better for the thin pizza. Guarantees a nice soft chew. Trying to recreate a real pizza oven in house is pointless. Seek how you like to make pizza and choose that temp is my 2c for the day.

 

[koopatrain]

Finally picked up a proper oven, ordered a Gozney Roccbox and it came in the mail yesterday. Pretty happy with the build quality, and it took about 20 minutes to get up to temperature ( ~10 degrees C today).


65% hydration dough
00 Martelli Dough
2% salt
1% yeast

 

[Staestc]

Finally picked up a proper oven, ordered a Gozney Roccbox and it came in the mail yesterday. Pretty happy with the build quality, and it took about 20 minutes to get up to temperature ( ~10 degrees C today).


65% hydration dough
00 Martelli Dough
2% salt
1% yeast

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Those look amazing!

 

[koopatrain]

Those look amazing!

It feels like cheating compared to the pizza steel in the oven! One was pulled pork with bbq sauce pineapple, olives, and cilantro lime shredded carrot/beets, the other was a carmelized onion base with figs, prosciutto, goat cheese, arugula and a balsamic reduction.

 

[Hoppy2bmerry]

Two cheeses garlic chips and herbs.

 

[Staestc]

View attachment 675079
Two cheeses garlic chips and herbs.

Yumm! I gotta make pizza dough in the morning!

 

[TallDan]

King Arthur's "recipe of the year 2020" pan pizza:

Thanks for posting this one, we gave it a try, came out delicious. We will likely do it again.

 

[deadwolfbones]

Looks awesome!!

 

[applescrap]

@koopatrain I wanted a roccbox and settled. They are so cool and looks like a perfect fit for you. Awesome. Did you have sugar in the dough? I dont get that kind of char.

More thin pizza. One of them I spread simple truth garlic on. I think that garlic will be used on pizza more often it was great.

 

[koopatrain]

@applescrap Those are getting super thin, I like the slicing method!

I didn't have any sugar in the dough but did do a three day ferment in the fridge, so that might have helped with sugar formation. I have another batch of dough on, and I'll do one with one day ferment and another with threeto see the difference.

I just sold some old sport equipment and impulse bought the oven with the cash so at least I could justify it to the misses haha.

Also that pan pizza looks incredible @TallDan! I might need to make one. I haven't done a pan pizza in a while.

 

[TallDan]

Also that pan pizza looks incredible @TallDan! I might need to make one. I haven't done a pan pizza in a while.

Since we have some great pizza here in the Chicago area, I wanted to make a style that isn’t as popular here so we couldn’t compare to to anything that we easily get otherwise. Huge win there. We will make some tweaks and do it again.

 

[brewswithshoes]

Been following and reading this thread for several months. Received a wood fired pizza oven for Christmas and had been trying various doughs and processes. Seemed to have landed on a good dough recipe using "00" flour, and cooking most pies at about 700 F seems to work best for me. Keeping the temp up and regulated has been the biggest challenge. Here's a couple pics, and i look forward to staying in this thread to learn more from all the other experiences.

Cheers & pizza on !!

 

[applescrap]

I made more thin pizza, we have it for lunch when we crave it. Falling out of love with the 50 50 ap ww dough, but it is really firm for making a nice thin pizza. Here you can see what 3 or 4 minutes did to the parchment at 550.

Is that a members mark wood fire? Super cool. Cooking with wood is tricky for sure.

 

[SoulToast]

Making pizza while brewing beer!

But I, uh, forgot to take a picture of the finished pizza, so here's one from the other day...

 

[gaburko]

Sourdough pizza with creme fraiche sauce, caramelized morels, fermented mushrooms, tartufata, gorgonzola, burrata.

 

[SoulToast]

That looks fantastic. Is 5am too early to fire up the pizza oven?

 

[Hanglow]

Looks like a great oven! I'd try having the fire on one side instead of the back, so you can get the pizza deeper into the oven then

Been following and reading this thread for several months. Received a wood fired pizza oven for Christmas and had been trying various doughs and processes. Seemed to have landed on a good dough recipe using "00" flour, and cooking most pies at about 700 F seems to work best for me. Keeping the temp up and regulated has been the biggest challenge. Here's a couple pics, and i look forward to staying in this thread to learn more from all the other experiences.

Cheers & pizza on !!

View attachment 675499 View attachment 675500

 

[Hanglow]

Dough wasn't as good as it could be but well pleased with flavour etc

 

[orionol73]

Rain pushed the cook to the oven tonight.

 

[pctansill]

Great Chicago thin crust sausage pizza! Dough recipe from Cooks Country - really nice dough and relaxed well

 

[Staestc]

Great Chicago thin crust sausage pizza! Dough recipe from Cooks Country - really nice dough and relaxed well

That looks awesome!

 

[schematix]

LHBS got into the flour business with all the hoarding going on. 8 options, 1 of which is a 00. Decided to try it out.

Cooked at 500F convection. Used a steel and a stone. Started all 4 on a screen and the once set pulled the screen and put it on the deck. The steel was clear winner.

1. pepperoni sausage

2. chicken ranch (addded franks red hot to make it buffalo pizza)

3. the best looking pizza but horrible blurry photo. pepperoni mushroom black olive

4. sausage garlic fresh tomato

leftovers

steel cooked crust money shot.

 

[TandemTails]

I made two supreme pizzas last night. 10 minute kneading in the stand mixer, 2 hour ferment at room temp and then 4 hours in the fridge.

Obligatory beer pic. This is my first attempt at a maibock

 

[Hanglow]

 

[Immocles]

First pizza dough!

 

[murphyslaw]

I'm loving my Ooni Karu.

 

[TandemTails]

I'm loving my Ooni Karu.



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That looks amazing! Do you only use the gas attachment for your ooni or have you tried wood/charcoal too? How long does it take to heat up and be ready to use with the gas?

The price seems really reasonable for that pizza oven!

 

[brewbama]

Tonight’s pie. Italian strained tomatoes, ‘shrooms, olives, and pepperoni under a mantle of mozz. Cheers!