The Home Made Pizza Thread

[Homercidal]

Tried making a Deep Dish pizza inside my cast iron pan. Mostly successful.

I used 2 packets of instant dough mix for the bottom. Greased the pan and pressed the dough into it, raising the sides. Inserted alfredo sauce, chicken, pickles, shallots. Pressed 3rd dough mixture across the top and added a bit more alredo, the rest of the chicken, and some chives.

So the crust i used was "deep Dish" type. Turns out this stuff rises like a MF! The whole pizza was lifting out of the pan it got so fluffy! So I ended up using way too much crust, but it was still really awesome. Could have used a bit more stuff on the inside, but I'm not complaining. I'll cut back next time on the amount of crust.

 

[headbanger]

Homer, I've had great success with the dough method used in this recipe for deep dish.

She uses baking pans, as do I, but I'm sure cast iron will work just as well if not better.

 

[bkboiler]

i had some pretty good success the other day with a cracker crust thin crust pizza. grabbed a recipe from here.
finally broke down and tried it--no yeast, only baking soda. fantastic for the thinner crust altho i probably prefer the yeast based thin crust that rises in the fridge...although it takes muuuch longer.

 

[treacheroustexan]

Rushed to the store after work because I wanted stuff for homemade pizza (storebought crust...) and I forgot cheese So... hope it's still good with a few sprinkles of parmesan/romano. haha

 

[PlexVector]

pizza noob here. I see recipes calling for instant yeast, which seem to be what makes the flavor for longer wait times, but anyway. can Belgian yeast or the like be used to make more flavorful dough, or am I a drunken fool?

 

[ericbw]

I'm following along on this thread...I scrolled through some of the 100+ pages and it looks like people are referencing the dough more than anything but I didn't find any posts about how to make. Maybe someone can point me in the right direction?
We do pizza night on the grill, no grill plate just straight onto the grates. I usually just buy dough from the local grocery that's made daily. But being in FL and having been to Philly and NY....there just is no comparison! I don't even know if we can get good dough down here.

Google Roberta's pizza dough in The NY Times. Very good and straight forward.

 

[ericbw]

pizza noob here. I see recipes calling for instant yeast, which seem to be what makes the flavor for longer wait times, but anyway. can Belgian yeast or the like be used to make more flavorful dough, or am I a drunken fool?

It can but it's not ideal. I have found that beer yeast takes longer to rise, but not better.at best, I would mix them.

 

[treacheroustexan]

One for me and one for the lady.

View attachment 1486855484405.jpg

 

[Yeastieboy]

which is which [emoji52]

 

[treacheroustexan]

Mine on the left of course!

 

[hotwatermusic]

pizza noob here. I see recipes calling for instant yeast, which seem to be what makes the flavor for longer wait times, but anyway. can Belgian yeast or the like be used to make more flavorful dough, or am I a drunken fool?

How about the next time you make a starter with a Belgian strain, you build up an extra cup or so and use that for your pizza liquid. It will have Belgian character and plenty of active yeast? I might add some amount of bakers yeast as well, piggy baking on what ericbw said, there will be some longer chain sugars I would think.

 

[brewbama]

i had some pretty good success the other day with a cracker crust thin crust pizza. grabbed a recipe from here.
finally broke down and tried it--no yeast, only baking soda. fantastic for the thinner crust altho i probably prefer the yeast based thin crust that rises in the fridge...although it takes muuuch longer.

I might try this. ...but without aluminum. Baking powders are available both with and without aluminium compounds. Some people prefer not to use baking powder with aluminium because they believe it gives food a vaguely metallic taste and aluminium is not an essential mineral. Others object because of possible health concerns associated with aluminium intake.

 

[hotwatermusic]

Tried Bob's red mill artisan bread flour for the first time. It seems to take a good hydration %, but it opened with some weak spots. Maybe user error, I may not have incorporated my preferment well enough. 65% felt like upper fifties while kneading. Worth another try.

View attachment 1487138742298.jpg

View attachment 1487138752063.jpg

View attachment 1487138764703.jpg

 

[headbanger]

Sicillian Cauliflower Pizza - I originally discovered this recipe through Blue Apron. You basically make a sauce with the cauliflower and tomato paste with garlic, capers and oregano and use that to top the pizza along with fresh mozz and golden raisins. It's so good we make it regularly now, definitely worth a try if you've never had it. The cauliflower adds a nice meat-like texture and the flavors meld really well on pizza.

 

[GoHokiesGo]

Have any of you guys ever used the smaller table top wood fired ovens, like the Uuni or Pizzacraft? I love my pizza steel, but these seem like they'd be really cool to get that nice wood-fired smokey flavor; the high temperatures would be great for searing meat and other grilled foods also.

The Uuni Pro is on Indiegogo now for early backers, and their previous pizza oven lines typically get pretty good reviews. I'm thinking pretty hard about the $499 for an outdoor oven that can cook full size pizzas; it can use multiple fuel types (wood, pellets, charcoal, propane) and is still pretty portable.
https://www.indiegogo.com/projects/uuni-pro-the-quad-fuelled-outdoor-oven-pizza-cooking--2#/

Anyone have any experience with these products?

 

[kev211]

I need your help guys. I've got marinated teriyaki chicken that needs grilling and I would like to make a pie with it. That being said, I think pineapple and Canadian bacon belong a million miles away from pies (no offense to whoever posted a pic on the last page of exactly that). What else could I do to make a pizza with it? At this point I'm thinking of freezing it and trying something else haha

 

[trav77]

I need your help guys. I've got marinated teriyaki chicken that needs grilling and I would like to make a pie with it. That being said, I think pineapple and Canadian bacon belong a million miles away from pies (no offense to whoever posted a pic on the last page of exactly that). What else could I do to make a pizza with it? At this point I'm thinking of freezing it and trying something else haha

Rapini and an egg. I dunno that's my 2c off the top of my head. I really like bitter greens with sweet teriyaki etc. And FWIW what you guys call Canadian bacon is basically just ham. While I completely agree that "Hawaiian pizza" is the tool of the devil, made with Canadian bacon it is not.

That makes me think... I really need to cure a proper peameal bacon and get it on some pizza... mmm.

 

[kev211]

Rapini and an egg. I dunno that's my 2c off the top of my head. I really like bitter greens with sweet teriyaki etc. And FWIW what you guys call Canadian bacon is basically just ham. While I completely agree that "Hawaiian pizza" is the tool of the devil, made with Canadian bacon it is not.

That makes me think... I really need to cure a proper peameal bacon and get it on some pizza... mmm.

I hate the term Canadian bacon because it's truly just ham mascaraing as bacon. So I prefer calling it ham but most people don't get that.

 

[schematix]

Canadian bacon is a legitimate pizza topping. It's pork, and it's cured. It belongs on pizza.

Pineapple on the other hand.....

 

[trav77]

Canadian bacon is a legitimate pizza topping. It's pork, and it's cured. It belongs on pizza.

Pineapple on the other hand.....

Oh I completely agree. Just that anything called Canadian bacon usually is not such.

 

[kev211]

Canadian bacon is a legitimate pizza topping. It's pork, and it's cured. It belongs on pizza.

Pineapple on the other hand.....

I just don't like Canadian bacon in general. I do like pineapple but not on a pizza

 

[orionol73]

Why so much hate for pineapple!!
A true Hawaiian pizza has Canadian bacon, bacon and pineapple

A pie I make regularly will probably kill most of you!
Black olive and pineapple. So delicious!

 

[NickTheGreat]

I need your help guys. I've got marinated teriyaki chicken that needs grilling and I would like to make a pie with it. That being said, I think pineapple and Canadian bacon belong a million miles away from pies (no offense to whoever posted a pic on the last page of exactly that). What else could I do to make a pizza with it? At this point I'm thinking of freezing it and trying something else haha

Agree on the pineapple thing. Pineapple is great. But so is ice cream, and people don't put that on pizza.

I think I've had an "asian" pizza at California Pizza Kitchen, that had some sort of peanut sauce on it. It was fantastic. No idea on a recipe, but I immediately thought of that. But despite the pineapple rant, I'm a pretty nontraditional pizza type of dude

 

[kev211]

Agree on the pineapple thing. Pineapple is great. But so is ice cream, and people don't put that on pizza.

I think I've had an "asian" pizza at California Pizza Kitchen, that had some sort of peanut sauce on it. It was fantastic. No idea on a recipe, but I immediately thought of that. But despite the pineapple rant, I'm a pretty nontraditional pizza type of dude

I get ya there. I made hawaiian chicken sandwiches the other week loaded with pineapple. But keep it off my pizza. I decided to freeze the teriyaki in favor of making a taco pizza

 

[JB_Brewing2]

One of my favorite pies is pineapple and spicy banana peppers topped with mozzarella. They seem to counteract each other and make for a delicious pizza.

 

[bob1852]

Have any of you guys ever used the smaller table top wood fired ovens, like the Uuni or Pizzacraft? I love my pizza steel, but these seem like they'd be really cool to get that nice wood-fired smokey flavor; the high temperatures would be great for searing meat and other grilled foods also.

The Uuni Pro is on Indiegogo now for early backers, and their previous pizza oven lines typically get pretty good reviews. I'm thinking pretty hard about the $499 for an outdoor oven that can cook full size pizzas; it can use multiple fuel types (wood, pellets, charcoal, propane) and is still pretty portable.
https://www.indiegogo.com/projects/uuni-pro-the-quad-fuelled-outdoor-oven-pizza-cooking--2#/

Anyone have any experience with these products?

I really want to get an uuni, since I doubt I'll ever build a real pizza oven, but haven't pulled the trigger yet.

I hate the term Canadian bacon because it's truly just ham mascaraing as bacon. So I prefer calling it ham but most people don't get that.

No, no, no. Ham is cured hind leg of the pig. Canadian bacon is cured pork loin. Just as you wouldn't interchange the loin and leg, we shouldn't interchange ham and Canadian bacon.

And yes, Canadian bacon is not bacon, but it's also an insult to call it ham.

 

[kev211]

I really want to get an uuni, since I doubt I'll ever build a real pizza oven, but haven't pulled the trigger yet.



No, no, no. Ham is cured hind leg of the pig. Canadian bacon is cured pork loin. Just as you wouldn't interchange the loin and leg, we shouldn't interchange ham and Canadian bacon.

And yes, Canadian bacon is not bacon, but it's also an insult to call it ham.

Then can we call it unnamed meat?

 

[trav77]

Back on topic... anyone have any success using typo 00 flour in a home oven? Thinking of tracking some down to try out but I have also heard that if you can't get your temps > 500 or ideally a lot hotter then it doesn't work as well.

 

[kev211]

Back on topic... anyone have any success using typo 00 flour in a home oven? Thinking of tracking some down to try out but I have also heard that if you can't get your temps > 500 or ideally a lot hotter then it doesn't work as well.

What about canadian bacon on pizza isnt on topic?

I use 00 flour for about 50% of the pies that I make and high gluten flour for about the other half that I make and use a standard freestanding range for every pie that I make. 00 Works great. I get nice air pockets/bubbles and nice fluffy dough. Its silky smooth. I think I prefer high gluten as I get better air bubbles out of it, but the 00 seems to make more airy dough

 

[Yeastieboy]

I use 00 almost exclusively. Love the stuff. With a long ferment it makes fantastic crust. When I'm out of 00, I use plain old King Arthur Bread Flour.
[emoji6]