Making Pizza

[McMalty]

Pizza stones do break. Especially if you put them over coals and heat them to 700F+

That doesn't mean that a broken stone can't still be used to make good pizza...

at 700F, why even use a stone? good to know tho, thanks for posting the pic

 

[Evets]

Cmon Steve how about some pics!

Sure, but first, let me also say how great http://www.pizzamaking.com/forum/index.php is. I've made pizza for many years, but it didn't really get good 'til I found this place.
Here are a few pies I made a week or so ago in my kitchen oven.

 

[Chuginator]

You guys are making me hungry again!! Wonder if it's too late to whip up a pizza for breakfast...

 

[Evets]

Last summer, I built my wood fired oven. If I ever scrape up enough dough(pun intended), I'll add a nice finish to it. The beauty of this kind of oven is it's versatility. It's much more than just a pizza oven. I even cooked my entire Easter dinner in it last week including a 22 lb turkey.

 

[Evets]

And then of coarse there's pizza.

 

[Evets]

And then there's the little semi-wood fired oven I built for festivals and camping and such.

 

[tbel]

And then there's the little semi-wood fired oven I built for festivals and camping and such.
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You won't get any points for aesthetics, but it looks like it works well.:rockin:

 

[Jaysus]

And then of coarse there's pizza.
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Yeah, so I am going to be in Lancaster tomorrow... what time should I stop by? Or do you just want to bring a couple pies to the TapRoom?

 

[Hugh_Jass]

Last summer, I built my wood fired oven. If I ever scrape up enough dough(pun intended), I'll add a nice finish to it. The beauty of this kind of oven is it's versatility. It's much more than just a pizza oven. I even cooked my entire Easter dinner in it last week including a 22 lb turkey.

Winner. That is full of awsomeness.:rockin:

 

[Chuginator]

Ditto- dang Evets, that's just sick (in a good way)!

 

[Evets]

You won't get any points for aesthetics, but it looks like it works well.:rockin:

Yeah, I could snaz it up some, but it wouldn't cook any better. It really does work great!

 

[JonK331]

Made more pizza last night. Upped the salt (TBSP) and the yeast (12g instead of 7g) to get a more flavorful crust as someone on here suggested. It worked! Made the sauce also. Just did cheese so we could really taste the difference in the crust.

Just moved so I haven't been able to brew yet with all the unpacking. The pizza making is a really nice way to at least keep working with yeast. Awesome thread!

 

[Chuginator]

Pizza porn!

 

[android]

Pizza porn!

let me correct that for you.

Pizza pRon!

 

[McMalty]

Sure, but first, let me also say how great http://www.pizzamaking.com/forum/index.php is. I've made pizza for many years, but it didn't really get good 'til I found this place.
Here are a few pies I made a week or so ago in my kitchen oven.

Ok, that's it, those pies look amazing, could you post your crust recipe? i want to be like you.

 

[Evets]

Jonk331,
Looks downright tasty!

 

[strat_thru_marshall]

I decided to give the cracker crust recipe from pizzamaking.com a try, its fermenting now, should be ready for dinner time tomorrow.

http://www.pizzamaking.com/pizzainnstyle.php

thanks for tipping us off to that site, looks like a ton of great stuff...i have lots to learn.

 

[Evets]

Ok, that's it, those pies look amazing, could you post your crust recipe? i want to be like you.

Those pictures represent at least four different formulas. Which one(s) are you interested in?

And BTW, You will NEVER be like me! And furthermore, be careful what you wish for!

 

[passedpawn]

I decided to give the cracker crust recipe from pizzamaking.com a try, its fermenting now, should be ready for dinner time tomorrow.

http://www.pizzamaking.com/pizzainnstyle.php

thanks for tipping us off to that site, looks like a ton of great stuff...i have lots to learn.

I've made that exact recipe a couple of times. Works out great. Don't overdo the cheese... won't support it.

 

[strat_thru_marshall]

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.

 

[passedpawn]

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.

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!

 

[McMalty]

Those pictures represent at least four different formulas. Which one(s) are you interested in?

And BTW, You will NEVER be like me! And furthermore, be careful what you wish for!

I like the first pic, it looks amazing, whats the recipe for that? which one is the tastiest?

 

[Evets]

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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[passedpawn]

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.

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.

 

[Evets]

And more.

 

[strat_thru_marshall]

And more.

dude, you are killing me. Im gonna need 2nd dinner. Those look awesome.

 

[Evets]

I like the first pic, it looks amazing, whats the recipe for that? which one is the tastiest?

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.

 

[Evets]

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.

Yeah, that would be good.
I've been adding rosemary to my dough lately with good results.

 

[passedpawn]

Yeah, that would be good.
I've been adding rosemary to my dough lately with good results.

My favorite herb! My wife hates it though. Odd that.

 

[Inodoro_Pereyra]

Ok, so here's my little contribution to the pizza porn gallery...

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

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