Making Pizza

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strat_thru_marshall said:
you guys have any favorite interesting cheese combos?

I think my favorites are 50% mozz, 50% even blend of provolone, swiss & cheddar; and also half mozz half smoked gouda.
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Smoked sounds great, but I stick with mozzarella. I put the big flavor in the sauce.

I made my first pizza in the 80's. Had company over. Way too much garlic, way too much Parmesan cheese. Yech.

I've never put parmesan on one again, and I'm careful with the garlic. On the other hand, there can't be enough anchovies!
 
Evets said:
Those pictures represent at least four different formulas. Which one(s) are you interested in?

And BTW, You will NEVER be like me!:D And furthermore, be careful what you wish for!:mug:
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I like the first pic, it looks amazing, whats the recipe for that? which one is the tastiest?
 
Of course then, there's the whole "New England", bar or "Greek" style. Baked in a pan with sauce and cheese right to the edge. I like to add a little Feta and baby spinach. Also, I like to place the pepperoni under the cheese, which is a medium white cheddar instead of mozzarella.
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Evets said:
Of course then, there's the whole "New England", bar or "Greek" style. Baked in a pan with sauce and cheese right to the edge. I like to add a little Feta and baby spinach. Also, I like to place the pepperoni under the cheese, which is a medium white cheddar instead of mozzarella.
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Man that looks good. I had a cabrese salad tonight... I'd consider putting minty basil leaves in the pizza. Yes, that'll be my next.
 
McMalty said:
I like the first pic, it looks amazing, whats the recipe for that? which one is the tastiest?
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It's really hard to tell which pies are the tastiest. They're all so good. I'll get back to you with that recipe. Meanwhile, here's a couple more pics of that pie.
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Ok, so here's my little contribution to the pizza porn gallery...

img_0208.jpg


That's ham, mozzarella, roasted peppers and oregano.

Now, here's the same one, with the faina on top:

img_0209.jpg
 
Evets said:
Ok, sorry. You can blame passedpawn for all that. He asked for pics.:D
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Jenna Jamison quality food pron right there. Simply awesome. Just when I thought I made good pizza......

Do you have any tricks to stretching out the dough? Mine is easily stretched, but I have a terrible time getting it round and the bones to be that nice and airy

:mug:
 
Hugh_Jass said:
Jenna Jamison quality food pron right there. Simply awesome. Just when I thought I made good pizza......

Do you have any tricks to stretching out the dough? Mine is easily stretched, but I have a terrible time getting it round and the bones to be that nice and airy

:mug:
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Thanks! I'm glad you liked the photos.:mug:
I think the two most important things are a good Hi gluten, Hi protein flour like King Arthur Sir Lancelot, which is what I use most, or General Mills "AllTrumps", which most pizzerias probably use. I like KASL because it's unbleached and unbromated. AT is not. The other thing is at least 2 days cold fermentation. 3 or 4 is even better, IMO.
 
Evets said:
Thanks! I'm glad you liked the photos.:mug:
I think the two most important things are a good Hi gluten, Hi protein flour like King Arthur Sir Lancelot, which is what I use most, or General Mills "AllTrumps", which most pizzerias probably use. I like KASL because it's unbleached and unbromated. AT is not. The other thing is at least 2 days cold fermentation. 3 or 4 is even better, IMO.
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I've used KASL and more recently Occident bread flour. My biggest complaints to date w/how my pizza turn out are 1)the crust portion does not sufficiently rise giving the air pockets evident in your pizza crusts and 2)the shape is anything but round.

I'm making another batch of pizzas tonight. This time, I kneeded the dough w/my Kitchen Aid stand mixer last night. I'm hoping for better, slower rise and better gluten formation. Hopefully, that will translate into a better more airy crust.

Do you have any tips/tricks to make the pizzas perfectly round? I'd really like to start to get better shaped pizzas. Any help or links would be appreciated. :mug:
 
How many of you make focaccia as well as pizza? in the summer I find I like it a bit better since I make it and let it cool completely before enjoying.
 
hugh, how hot are you baking your pies? that will have a significant impact on the oven spring you get in the dough.
 
android said:
hugh, how hot are you baking your pies? that will have a significant impact on the oven spring you get in the dough.
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It's an electric oven. I preheat the oven to 525 and allow the oven and my cast iron pizza pan stay at that temp for ~15-20 min. before a pizza goes in. Whether I actually achieve that heat is questionable. I'll check the actual temp tonight when making the pies.
 
Hugh_Jass said:
It's an electric oven. I preheat the oven to 525 and allow the oven and my cast iron pizza pan stay at that temp for ~15-20 min. before a pizza goes in. Whether I actually achieve that heat is questionable. I'll check the actual temp tonight when making the pies.
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using a stone and heating that up for 45 mins or so will help also.
 
Hugh_Jass said:
Do you have any tips/tricks to make the pizzas perfectly round? I'd really like to start to get better shaped pizzas. Any help or links would be appreciated. :mug:
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Learn to toss, that is going to be your best bet for getting a round, even thickness, crust. Its really not all that hard. start by just holding it with the outside of your fingertips, and rotating the dough in a clockwise direction (or counterclockwise if you are in the southern hemisphere). Then work your way up to 1/4 turn tosses, so on and so forth. I picked up on it the first day I worked at my uncles pizza shop when I was 13, now it comes second nature.

Or you could also use a pizza pan to cheat a little bit. Get it close, then toss it on a greased or floured pan, and play with it until its a circle.

We're doing pizzas tonight, one buffalo chicken with french fries, buffalo sauce, mozz and feta cheese; and one supreme with green+banana peppers, sausage, salami, and pepperoni with mozz and prov cheese.

Made the dough and sauce last night and they are both chillaxin in the fridge now. It will be the first time Im using my own sauce recipe. I'll try to snap some pics tonight.
 
stone > cast iron? I have a stone at home. I've cracked three of those prior to the current one in my cupboard. That's why I switched to the cast iron.
 
Hugh_Jass said:
stone > cast iron? I have a stone at home. I've cracked three of those prior to the current one in my cupboard. That's why I switched to the cast iron.
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Yeah I have wondered this as well. I just got a nice 14" cast iron skillet that I am going to try out tonight, I'll compare it to the stone that I have been using for a couple years. I would imagine the iron would heat up quicker, but also maybe lose some of the heat faster once your throw the pie on top of it. The stone should do a better job at holding the heat. Whether or not that makes a difference, we shall see!
 
made a bbq chick pie the other day, freaking awesome. sauteed the chic in bbq, didn't change the sauce tho, still used regular pizza sauce. anyone have luck using bbq as the pizza sauce? what type? i've had it b4 and i like it....it's just difficult to pry myself away from being a pizza purist.
 
McMalty said:
anyone have luck using bbq as the pizza sauce? what type? i've had it b4 and i like it....it's just difficult to pry myself away from being a pizza purist.
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use what ever is your favorite BBQ sauce and cut it with sour cream. Same taste but it takes some of the intensity out.
 
Made a delicious cheese pizza tonight (to accompany some nice American Brown Ale, also pictured):

3826-photo-13.jpg


Dough:

1.25 c bread flour
.5 c water
1 tbsp honey
1 tsp dry yeast
pinch salt

mix with dough hook for 12 minutes, let rise in fridge for 36 hours. bake on stone at 500 for about 10 mins
 
Im thinking about making a pizza oven to place on the corner of my deck. I would want it to be as lightweight as possible, and also to be able to be enjoyed as a regular fireplace when needed.

I picture a cool spring or fall evening where pizza is made on the oven, eaten with some homebrew out on the back deck while enjoying the fire for the rest of the night. Man that sounds amazing right now.

Does anyone have any plans/idea/links to make this happen!?!
 
Hugh_Jass said:
stone > cast iron? I have a stone at home. I've cracked three of those prior to the current one in my cupboard. That's why I switched to the cast iron.
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sorry, didn't see this reply. obviously you don't need the stone with the cast iron, if you don't want, but when you put the pizza on the hot, preheated stone, that is what causes the big oven spring from the crust. if you put in on a cast iron pan, then into the oven, you are at the mercy of how long it takes to heat up the cast iron and won't get the spring you would otherwise. are the stones you have cracked the cheapish, thin ones from target or somewhere similar? you need to get a thick pizza stone to have decent success from it.
 
Smoked brisket(smoked the day before) pizza.

Brisket
Pizza crust
bbq sauce(famous daves rich and sassy this time)
onion(white this time, normally use the purple)
and mozzarella cheese.
green peppers


Fantastic.

IMG_0597.jpg
 
My turn I guess! I love making pizza. This was from a few days ago. It was an overnight dough, my mom's homemade sauce, and a basic cheese and pepperoni. It was great; definitely one of my best pizzas to date.

Here it is in the oven...
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...and the finished product.
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AZ_IPA said:
olive oil, diced shallots, crushed garlic, kosher salt, crushed black pepper, crushed red pepper, and italian seasoning. Cooked for a few....

28oz can of crushed tomatoes
14 oz can of fine diced tomatoes, drained
12 oz can of tomato paste

More italian seasoning and a pinch of brown sugar.

Simmer for a long time....

Enough for 2 12-inch pizzas and a batch of spaghetti sauce (add more basil and oregano for the spaghetti sauce)
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Your sauce is very similar to mine. Only difference, I add some red wine. Usually, I saute the garlic first in the oil for a minute, then add the wine, let the alcohol boil off a little, add tomatoes, then the rest of the spices. Give it a shot, I think you'll like it.
 
android said:
sorry, didn't see this reply. obviously you don't need the stone with the cast iron, if you don't want, but when you put the pizza on the hot, preheated stone, that is what causes the big oven spring from the crust. if you put in on a cast iron pan, then into the oven, you are at the mercy of how long it takes to heat up the cast iron and won't get the spring you would otherwise. are the stones you have cracked the cheapish, thin ones from target or somewhere similar? you need to get a thick pizza stone to have decent success from it.
Click to expand...

Typically, the cast iron pan is preheated with the oven. The oven will preheat to 525 and remain at that temp for at least 10 minutes before the pizzas are prepared. The pizza is assembled on a peel dusted w/ a mixture of corn meal and AP flour. when the pizza is prepared, it goes on the hot pan and cooked ~8 min or until done.

Do you think the pan would lose more heat than a stone? I always thought the difference would be marginal.

Thanks for the reply:mug:
 
Hands down best pizza I've ever made.

Spinach, zucchini, mushrooms, yellow bell pepper, mozzarella, cheddar, and asiago cheese. Sooo good.

DSCN1186copy.jpg
 
peregrinebio said:
Your sauce is very similar to mine. Only difference, I add some red wine. Usually, I saute the garlic first in the oil for a minute, then add the wine, let the alcohol boil off a little, add tomatoes, then the rest of the spices. Give it a shot, I think you'll like it.
Click to expand...

Sounds great! I rarely have red wine in the house, but will try this.
 
Folks, don't let Evets fool ya. He's one of the kings of pizzamaking.com. I've been there since '05 and he's consistently been posting his work. He's got it down pat.

Here are a few of mine...

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