Making Pizza

[Jaysus]

here's a few snapshots:

oooohhhhh... I love the upskirt picture!!

 

[Chuginator]

Green olives!!! I've got to try that!

Thanks a ton for sharing your crust recipe, Android. Dying to give it a shot.

 

[android]

Green olives!!! I've got to try that!

Thanks a ton for sharing your crust recipe, Android. Dying to give it a shot.

happy to do it... i'm ALMOST as passionate about pizza as I am about beer.

the site that has been mentioned a few times, pizzamaking.com has a wealth of information too if you guys are hungry for more. lots of good experiment threads, different dough formulations, etc.

green olives are, hands down, my favorite pizza topping.

 

[passedpawn]

pizzamaking.com

Yes. This is where I got my thin-crust recipe and process from.

 

[shanecb]

Do you guys make and use homemade sauce? Every year, my mom takes my grandpa's crop of tomatoes and makes a few gallons of the BEST sauce I've ever had. I don't think it's just me growing up with it either, I've had friends tell me it's amazing also. Goes awesome on pizza. I've never found a commercial sauce that has a similiar flavor.

So, if you get a chance, try some homemade or fresh sauce. It's quite delicious!

 

[passedpawn]

Do you guys make and use homemade sauce? Every year, my mom takes my grandpa's crop of tomatoes and makes a few gallons of the BEST sauce I've ever had. I don't think it's just me growing up with it either, I've had friends tell me it's amazing also. Goes awesome on pizza. I've never found a commercial sauce that has a similiar flavor.

So, if you get a chance, try some homemade or fresh sauce. It's quite delicious!

This one is very, very good. I've tried several sauce recipes and this is the best one yet. I'd cut back or eliminate the parm cheese (it's quite noticeable at the amount listed. Also, remove the garlic if you are sensative to indigestion from that. Make sure to include the fennel!

Ultimate Pizza Sauce

 

[boo boo]

Yes. This is where I got my thin-crust recipe and process from.

It's where I got my recipe for my crust from also. Great site.

 

[boo boo]

I hand stretch my dough and don't use a roller pin to form.
Oh boy, I guess I better start up the Kitchen Aid and make me some dough for tomorrow.

 

[bierhaus15]

I saw this thread this morning and oh did it make me hungry. This evening I made two of my favorite pizza's - a buffalo chicken pizza and "sfiha" - a type of Middle Eastern open meat pie made with lamb and spices. The homemade dough turned out fantastic.

 

[MyNameIsPaul]

That spfiha looks great. I used to get that as a kid from some little bakery in Central Falls, RI, I've never seen it anywhere else. Care to share the recipe? It sure foes bring back some memories!

 

[McMalty]

I've looked and never found the 6-in-1. I use Hunt's. Guess I need to find an italian market.

Your pizza looks great. I'm making thick-crust like that this weekend. Thanks for the great post.

For a pretty decent, inexpensive sauce, see if they have Don Pepino's in the ethnic food aisle or even by the spaghetti sauce. I've found it's pretty decent, tastes better than hunts or Constantine.

 

[passedpawn]

For a pretty decent, inexpensive sauce, see if they have Don Pepino's in the ethnic food aisle or even by the spaghetti sauce. I've found it's pretty decent, tastes better than hunts or Constantine.

Thanks. I'll give that one a try - although now I'm gonna redouble my efforts to find the right thing.

 

[McMalty]

I hand stretch my dough and don't use a roller pin to form.
Oh boy, I guess I better start up the Kitchen Aid and make me some dough for tomorrow.

....the only way to really make a pizza......well not really, but it just feels more authentic, i won't use a rolling pin, i don't even have one. I would use one if i was using terrible flour that doesn't stretch by hand without ripping

 

[MBasile]

For a pretty decent, inexpensive sauce, see if they have Don Pepino's in the ethnic food aisle or even by the spaghetti sauce. I've found it's pretty decent, tastes better than hunts or Constantine.

I've been happy with the trader joe's sauce too.

 

[McMalty]

This is a pretty typical friday night

 

[McMalty]

nevermind......i cant figure out how to attach a pic to this post......i clicked on the icon and pasted the url from my gallery, no worky

 

[android]

do you have them on photobucket or somewhere like that? the

 

[blizzard]

What's the secret for rolling/stretching the dough? I can never get it thin enough without making holes.

 

[jbrookeiv]

What's the secret for rolling/stretching the dough? I can never get it thin enough without making holes.

Good question!

 

[passedpawn]

What's the secret for rolling/stretching the dough? I can never get it thin enough without making holes.

Use high-gluten flour. King Arthur unbleached bread flour is a good choice and available all around me. I think the general purpose flour is not nearly as good if you want to stretch it thin.

New dough must be left overnight in a sealed container, or in a bowl with a wet rag over it.

I use the mother of all rolling pins, on a granite surface. I get it ridiculously thin.

 

[jbrookeiv]

Use high-gluten flour. King Arthur unbleached bread flour is a good choice and available all around me. I think the general purpose flour is not nearly as good if you want to stretch it thin.

New dough must be left overnight in a sealed container, or in a bowl with a wet rag over it.

I use the mother of all rolling pins, on a granite surface. I get it ridiculously thin.

Got a good thin crust dough recipe? I'm very new to pizza making.

 

[blizzard]

Use high-gluten flour. King Arthur unbleached bread flour is a good choice and available all around me. I think the general purpose flour is not nearly as good if you want to stretch it thin.

New dough must be left overnight in a sealed container, or in a bowl with a wet rag over it.

I use the mother of all rolling pins, on a granite surface. I get it ridiculously thin.

That sounds good. I think I'm not letting it rest long enough and my flour probably sucks. I'll give both a shot.

 

[onthekeg]

I made a pizza for lunch today, (I work from home).
Its a sourdough pizza, no yeast involved. I was able to get it nice and thin with a cracker crunch.

 

[Chuginator]

I'm a pizza crust newb. No yeast?!

Care to share the recipe and cooking method? That looks yummy!

 

[azscoob]

nevermind......i cant figure out how to attach a pic to this post......i clicked on the icon and pasted the url from my gallery, no worky

There ya go!!!

 

[onthekeg]

I'm a pizza crust newb. No yeast?!

Care to share the recipe and cooking method? That looks yummy!

1 cup sourdough starter
2.5 C bread flour
1t Sugar
1.5T olive oil
couple pinches of salt
Let it cycle through the dough setting on the bread maker and put in the fridge overnight.
Cook on a pizza stone at 550 deg for 5-6 minutes.
The recipe above makes 3 crusts about the size of the one shown.

 

[Hugh_Jass]

Use high-gluten flour. King Arthur unbleached bread flour is a good choice and available all around me. I think the general purpose flour is not nearly as good if you want to stretch it thin.

New dough must be left overnight in a sealed container, or in a bowl with a wet rag over it.

I use the mother of all rolling pins, on a granite surface. I get it ridiculously thin.

I've switched from KA to Occident bread flour. It's sold around me in Amish bulk food stores at a fraction of the price of KA.

http://www.conagramills.com/our_products/bakery_flours.jsp

A slow rise, proper kneading, good flour and a little practice really upped my pizza game.

Like already mentioned, spend some time on pizzamaking.com. They're as geeky about pizza as we are about beer.

 

[android]

I'm a pizza crust newb. No yeast?!

Care to share the recipe and cooking method? That looks yummy!

well, there is yeast involved. just not commercial baker's yeast.

 

[Chuginator]

Gotcha.

This thread rules.

 

[Chuginator]

(thanks, onthekeg for the recipe)