The Home Made Pizza Thread

You know what? I typically feel andouille overpowers crawfish, but on a pizza that sounds could be a really nice match.

 

This guy speaks the truth!

 

Have been on a grilled pizza kick lately. Banana peppers, Proscutto, and basil.


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Experimented with what ended up being a nice dessert-like pizza: limoncello cream sauce, ricotta, shrimp, and a little honey

 

Pepperoni, mushroom, and onion; pesto, chicken, tomato, and onion. Good stuff.

 

I got the wood fired oven blazing last night! Cooked some pepperoni pizza with San Marzano tomatoes and mozzarella cheese. But the highlight was the wood fired 'fried' dough.

 

You have to share the fried dough recipe with me. That looks AMAZING

 

sonofabitch has a wood fire oven lakeside. Let me guess...naked models hanging out behind you?

 

Thanks!

I used my usual pizza dough but let it rise a few hours more than normal. I melted one stick of butter. Brushed 1/2 of the butter on to the dough and put it in my wood oven after it had 'cooled' down to 500 degrees (I cook pizzas at 800). After the dough was cooked I put the other 1/2 butter on it and sprinkled some vanilla sugar, cinnamon, and confectioners sugar all over the dough. It was delicious!

 

Thanks! Added to the list of things to make.

 

My first ☺️

 

Portobello mushroom and smoked gouda.

 

Just wanted to say thanks to all who've posted on this topic for the tips and inspiration. The third go around, but finally got this Reinhart dough to work in our oven...with a little pre-heating. Tasted amazing...I'm hooked.

 

Good job man! Take some scissors and trim the excess parchment paper off before you cook it and it won't burn like that.

 

Thanks alot! Ya, I've been trying to use a peel but just cant get the hang of it yet. I find it easier at this point to shape the dough on the paper then slide in the oven. The pizza in the pic was perfect so I really didn't want to eff with it

 

Nice work man. I use the parchment too. I have a tiny kitchen and storing a peel is not going to happen.

 

Buffalo chicken (on the right) was great. No sauce, olive oil, thin sliced roma tomatoes, cooked chicken breast cubes tossed in buffalo sauce, thin sliced red onion, and mozz/provelone cheese.

 

Good looking dough!

If it helps, someone (don't remember who) earlier on this thread gave me some pretty good advice.
I use a peel and paper. Form it on the paper (I even spray it with oil just to be safe), and toss it on the stone for a few minutes. After a few the dough on the bottom should be mostly cooked and you can slide the paper out from underneath, leaving the pizza on the stone to finish cooking.

I'm not sure if it makes a real difference in the final product but the paper has a smaller chance of burning.

 

Thanks! I like the idea of the peel and paper. I actually thought about baking the dough for a few minutes to get it a little crispier before I put the toppings on. Maybe I can use the peel/ditch the paper when I put the pizza back in. Right now I crank the oven as high as it can go and then give the stone a ten minute blast from the broiler before I put the pizza in. It turns out really good but the middle is just slightly soft yet.

 

DAMMIT!!

No pics that I know of, but I saw the Headbanger parchment in action.

His "4th of JULY" Pie was awesome. Hotdogs, hamburger, mushroom sauce, and smoked cheddar. Delicious!!

Followed by a traditional bruschetta or "Margharita" of fresh tomatos, fresh basil, mozzerella, salt pepper and olive oil.

Then a MEAT Lovers with hotdog, hamburger, and soprasetta and mozzerella.

.......possibly something after that, but there was MUCH Ipa had that night....much Ipa

 

Well, I finished up the left over soprasetta last night over a margharita style pie topped with green olives and fresh basil. Good but I think one of those we made Saturday was better, that could have something to do with all the IPA though, good times!

 

AWESOME!

Glad you liked the soprasetta and olives.

 

Come by for dinner tonight if you want some back, I somehow missed the two industrial size jars of olives in the fridge when I was packing your to-go bag yesterday. We'll be having tacos and/or hamburgers tonight, and more ipa of course. You were right too btw, that soprasetta is awesome on pizza!

 

I would love to! Enjoy them. I won't be able to tonight. Maybe in 2 weeks. I will be in touch.

The crust was great BTW!!!

 

We just enjoyed a homemade eggplant parm pizza. Yummy.

 

Somehow after the pizza fest at HB's, my girl wants pizza.
I made a 2 hour rise, pathetic knead, French bread style pizza. Chorizo and fresh tomato, asiago and mozzarella. Awesome! Baked on the bottom first to brown that, finished on top.

 

Nice of you to give her what she wants!

 

Did not get a finished pic of this... chicken pesto pizza with gouda and colby jack.

 

Garden pie,

 

Fresh tomato, garlic, onions, mozz and prosciutto.

 

I'm very excited: my wife got me a baking steel for my birthday. We're in an apartment building, so this sounds like the best way to make pizzas I've ever had.

Dough is rising now to break in the steel on Sunday!

 

Garden tomatoes,basil and onion, Usually don't get bake at this time of the year, too darn hot, need to make one of those fancy outdoors ovens

 

Pepperoni and mushroom.

 

Add some Italian sausage & you'd have Ohio's best.

 

Your post is missing some context.. To which one are you referring, and what is "ohio's" best?

 

I was referring to the pic above that post with pepperoni & mushrooms. It's such a popular combo here in Ohio for so long, Pizza Hut has it & call's it " Ohio's Best". I like the combo myself.

 

Pepperoni ,bacon and mushroom is what we call a Canadian. Is it the same elsewhere?

 

Nope.

I have no problem calling it that, but have never seen or heard it called that.

 

Wouldn't a Canadian have French fries, cheese curds and gravy?

Actually I bet a poutine piazza would be pretty good.

 

As long as it's real gravy and not just vinegar and salt