The Home Made Pizza Thread

I do use oil during the rise. Then I split it into two balls, degas a bit, re-roll into two balls and let sit under a damp tea towel for a couple hours. I get the skin during that last part. Using oil after I reform into two balls would probably work...

 

I cook mine on a pizza stone as hot as I can get my oven and then straight to a cutting board. Never had a soggy bottom.

 

Not soggy per se, just not quite as crisp. Not wanting to start a debate.

Nothing wrong with the cutting board, but there is a reason baked things are cooled on a rack.

 

I don't think there could be a debate. Too many variables between your methods and the next persons. I just know I get a really nice crust I prefer over buying out with my method. Perhaps it's as simple as I prefer a little more of a chew to my crust and the cutting board method facilitates what I like. If I did thin crusts though I absolutely would use a cutting board.

 

You mean a rack for thin crusts? Yes! that is a good point.

Thin crusts like to be crisper and, by there smaller mass, are more susceptible to sog.

I put my medium crust on foil and it definitely got soggy after a few minutes. Cutting board may be more porous, or your pies may get devoured faster

 

Yeah that is what I meant. Racks for thin crusts. I've only put them on wood out of the oven and that is pretty porous.

 

Bensiff... CheeZy... Yeah, there could definitely be a debate lol... It doesn't matter what about


Sent from my iPhone using Home Brew

 

... Double post ...

 

FWIW, there already seems to be a debate... It's kind of like a guy in the machine shop here at work that leads off nearly every sentence, "Nothing personal, but...". By that point it's become personal! So Ben & Cheesy, debate on! But please, in the science of it, provide pictures of some scrumptious pizzas please!

 

Nah, Bensiff, dawin18, azipa, all great guys I would love to share a brew with over some pizza!!


*Notice the rack?*

 

That looks good, Charles. Do you use butter & fold it in like I saw someone do on TV?

 

wut?

 

I don't want to sound like a prick, but....

 

Count me in!

 

Racking, for me, all depends on the type of pizza. Hand tossed and set on a stone or calzone go on the rack, deep dish goes on a cutting board.

I am making my "heart attack" pizza on Sat. Moose pepperoni, bear sausage, and locally raised bacon, with mozzarella, provolone, and parm cheese, with a garlic tomato sauce. Dang, Sat is so far away...

 

Tap or thread hob?
High RPM/FPM and low DOC or low RPM/FPM and high DOC?
Water base or oil base?
Climb cut or conventional? Whatever it is you're doing it wrong.


Sent from my iPhone using Home Brew

 

You had me at BEAR SAUSAGE....:rockin:

 

Hot Italian spiced bear sausage!

 

You put Italians in it!

 

It brings out the gamey flavor!

 

Yes, and the HOT ones!!!!!

Seems like a shame. Does the bear have to eat a Hot Italian chick before you make sausage out of it?

How exactly does that work?

 

I'd guess that the fat hairy ones make better sausage.

 

I know!!!!

And what a waste of a hot italian.

That is why I thought maybe the bear ate the hot italian, ya know, "Act of God" kinda stuff.

 

I usually stay closer to traditional neopolitan style pizzas, but this has been one of my favorites lately: crawfish etouffee pizza.

I made the sauce just as I would make crawfish etouffee but (1) never adding the crawfish, (2) removing the bay leaf (duh), (3) adding a little heavy cream. Topped with a mozzarella-pepper jack blend, crawfish, parsley and scallions.

 

WOW!!!!!

Sounds like a lot of flour, but so is biscuits and gravy!!!!

I thought that looked like parsley!!! I wonder about a little filo on it? Cool idea!

 

You would not believe how hard it is to get a hot Italian to stay in the woods long enough for a beer to eat them. It helps to have some beer in the 9 ABV range, but watch what kind. You do not want to overly mix you flavorings. Then, you have to wait a few days for full Italian absorption... Or, you just buy some spice and mix it with your bear meat and pork fat. The first one is a bit more sporty and dangerously illegal. I have never tasted a big difference.

 

You would not believe how hard it is to get a hot Italian to stay in the woods long enough for a beer to eat them. It helps to have some beer in the 9 ABV range, but watch what kind. You do not want to overly mix you flavorings. Then, you have to wait a few days for full Italian absorption... Or, you just buy some spice and mix it with your bear meat and pork fat. The first one is a bit more sporty and dangerously illegal. I have never tasted a big difference.

 

Fresh tomatoes, fresh basil, fresh oregano, fresh peppers, mozzarella, Romano, Parmesan, queen green, kalamata

 

OMG I'm in love with a pizza. I think that I need to try this!

Have you done same with Lobster Neuberg?

 

I haven't tried lobster neuberg... yet, but man that sounds mighty fine.

My mom loves the Bang Bang Shrimp at Bonefish Grill (have never had it myself), so I made her a pizza using a copycat bang bang sauce recipe and grilled shrimp.

Deconstructed sausage and peppers works well too: pureeing red/orange/yellow peppers that have been marinating and cooking for a while into a sauce and slicing the sausages as a topping.

 

Let's talk basil. I find when I put it on for the whole cook it gets dry and acrid. Put it on at the end and it's too raw.

Maybe put it on half way through the cook?

 

Crawfish Etoufee Pizza! Lobster Neuberg Pizza! That's just all kinds of awesomeness!

 

Just tossing out ideas...

You could lightly cook the leaves and put it on at the end. That way you would have control over how raw you like it.
Or, maybe if you put it under the cheese instead of on top it wouldn't dry out as much throughout the whole cooking process. You'd lose the prettiness associated with it but it might still work.

...damn I need to make pizza again.

 

I know my favorite pizzaria puts it on for the entire cooking time, but their cook time is several minutes shorter than mine at home.

I'm making some tonight, so I'll try cooking for ~3-4 minutes and then putting it on.

 

Arugula pizza

 

Are you making up words?

 

Sweet thread! Here is my KettlePizza...

 

This sounds awesome, been thinking of doing a southern new orleans type pizza but had my mind focused on jambalaya and couldnt think how to do the sauce. Etouffee (or gumbo) is a much better dish to translate.

Only thing is it is missing the Andouille, gotta have Andouille

 

I love it raw at the end, but also doesn't keep very well that way.

I like to either sprinkle it after cooking, OR Put the basil directly on the sauce, under the cheese.

You get lots of basil, not dried out, but not raw.

 

I made a few pies tonite. Plain cheese, buffalo chicken Alfredo and a pepperoni.