The Home Made Pizza Thread

[Kent88]

My degree is in jazz guitar, it would be apple scrap, a derivation of the charlie parker tune scrapple from the apple. I think apple scrap is slang for sausage not in a tube.

Finally! I keep seeing you around and I mean to ask you about it, but usually we're trying to answer someone's question about their mash temperatures being too low so they're afraid it wont be hoppy or something.

Now I just need to figure out the "Pets Mart"/"Pet Smart" thing.

 

[HoppyDaze]

Incredible pies, Gents

 

[Jwin]

Pizza! The finish on the steel method has been grape. I have an answer for when parchment smokes. I put a really small bread loaf in at 500 and after I think it was 28 minutes it started to smoke according to my wife. Might have been before but it wasnt when i got to it. This dough had been sitting for a week in fridge. It was really good! Silver palate pasta sauce and salchicha with mozzarella and cheddar. I thought I over-cooked one but man did I like it. I almost like both a little softer and chewy and a little more crunchy. I took the dough right out of the fridge rolled it out hard and made it. Based on how light and Airy it was it makes me think that the longer the dough sits in the fridge the more that quality becomes prevalent.View attachment 557253View attachment 557254View attachment 557255View attachment 557256View attachment 557257View attachment 557258View attachment 557259

Looking good. FYI, cheddar has a much lower time tolerance to browning than most white cheeses. If you apply it first, or mix in well with the other cheese(if it is the minority) it will allow you more bake time before the top over browns.

Man, I can't wait until I get around to getting a steel...

On another topic, does anyone have/know of an electric range that will go over 550°? Have a remodel down the road and want to get the best oven I can.
May just have to spring for a nemco or something
I'm considering hacking my lock and just using the self clean for the time being, but need a thick steel first.

 

[JPBrewLI]

I'm curious about the soapstone. Where did you get it?

It's been a few years, i would have to do some digging as i really have no idea who i got it from.
You should be able to get it from any countertop place that cuts.
Locally i tried but the owner of the business told me i was crazy and it would be an oven bomb... one of those 'can't teach me anything and everything on the internet is a lie' guys...

To me even tho its 2x thicker than other stones it seems to heat up faster, gets hotter (it seems go over set oven temp the longer it stays in there) and there is little if any recovery time if you wanted to crank out pies 1 after another.
I think i paid about $80-120 with shipping for it and was well worth it.

On another topic, does anyone have/know of an electric range that will go over 550°? Have a remodel down the road and want to get the best oven I can.
May just have to spring for a nemco or something
I'm considering hacking my lock and just using the self clean for the time being, but need a thick steel first.

I had some issues getting exactly what i wanted, some ovens only do 500.
550 works for me with the soapstone and style of pizza i make.
I can push it higher by leaving it in longer or turning the broiler on but around 500 is enough stone temp to brown bottom in 4 minutes.
I've also done the high temp clean cycle but not something i would make a habit of .

 

[MaxStout]

It's been a few years, i would have to do some digging as i really have no idea who i got it from.
You should be able to get it from any countertop place that cuts.
Locally i tried but the owner of the business told me i was crazy and it would be an oven bomb... one of those 'can't teach me anything and everything on the internet is a lie' guys...

To me even tho its 2x thicker than other stones it seems to heat up faster, gets hotter (it seems go over set oven temp the longer it stays in there) and there is little if any recovery time if you wanted to crank out pies 1 after another.
I think i paid about $80-120 with shipping for it and was well worth it.

Funny about the myth that business owner buys into. Soapstone is considered a refractory material. Slabs of soapstone were commonly used as personal heating devices back in the days before central heating. My parents told stories of putting soapstones in the oven, then taking out, wrapping with a cloth and used to pre-warm the bed before getting in.

I'll look around. I saw some 12x12x1" slabs for around $70 on Amazon. Do you preheat the stone before setting the pizza on it? I like the idea of having that big thermal mass for baking more than one pizza in a row.

 

[Dimax]

Funny about the myth that business owner buys into. Soapstone is considered a refractory material. Slabs of soapstone were commonly used as personal heating devices back in the days before central heating. My parents told stories of putting soapstones in the oven, then taking out, wrapping with a cloth and used to pre-warm the bed before getting in.

I'll look around. I saw some 12x12x1" slabs for around $70 on Amazon. Do you preheat the stone before setting the pizza on it? I like the idea of having that big thermal mass for baking more than one pizza in a row.

This is the soap stone wood burning stove we use to help heat the house the slabs are 2 inches thick on the sides, the top is about 1 inch thick, and this really puts out some heat.

 

[JPBrewLI]

Funny about the myth that business owner buys into. Soapstone is considered a refractory material. Slabs of soapstone were commonly used as personal heating devices back in the days before central heating. My parents told stories of putting soapstones in the oven, then taking out, wrapping with a cloth and used to pre-warm the bed before getting in.

I'll look around. I saw some 12x12x1" slabs for around $70 on Amazon. Do you preheat the stone before setting the pizza on it? I like the idea of having that big thermal mass for baking more than one pizza in a row.

He was not interested in any history lessons
I'd hold out and find and buy the biggest square stone you can fit in the oven
With any stone they must be preheated, takes about 45-60 minutes.
There is always pizza disks,screens, parchment paper or parbaking to ease you into putting pizza on a hot stone.
After cooking i leave the oven open in the winter, it does take a long time to cool down especially if the oven door was left closed.

 

[MaxStout]

He was not interested in any history lessons
I'd hold out and find and buy the biggest square stone you can fit in the oven
With any stone they must be preheated, takes about 45-60 minutes.
There is always pizza disks,screens, parchment paper or parbaking to ease you into putting pizza on a hot stone.
After cooking i leave the oven open in the winter, it does take a long time to cool down especially if the oven door was left closed.

Good tips, thank you.

I had a ceramic stone once, about 12" dia. and 3/8" thick. Pampered Chef, IIRC. Wasn't impressed with it--crust never got crisp. I like the soapstone idea, much greater thermal mass and more even heating. I've seen the steels too, some 1/2" thick--another possibility.

Edit: Just noticed today is National Pizza Day.

 

[JPBrewLI]

Good tips, thank you.

I had a ceramic stone once, about 12" dia. and 3/8" thick. Pampered Chef, IIRC. Wasn't impressed with it--crust never got crisp. I like the soapstone idea, much greater thermal mass and more even heating. I've seen the steels too, some 1/2" thick--another possibility.

Edit: Just noticed today is National Pizza Day.

It's been awhile but i think ceramic was #2 best choice, were you preheating it to 550?
Never used steel, it works but i don't think the heat transfer is ideal. Maybe it works good for some styles.
Of course type of flour and dough recipe come into play. There's lots of tweaking that can be done

 

[MaxStout]

It's been awhile but i think ceramic was #2 best choice, were you preheating it to 550?
Never used steel, it works but i don't think the heat transfer is ideal. Maybe it works good for some styles.
Of course type of flour and dough recipe come into play. There's lots of tweaking that can be done

Been many years since we had the ceramic, so not sure the temp. Probably more like 450. And preheated. Actually used to do rather well baking 'za in a heavy cast iron skillet.

 

[JPBrewLI]

Been many years since we had the ceramic, so not sure the temp. Probably more like 450. And preheated. Actually used to do rather well baking 'za in a heavy cast iron skillet.

Actually i think i did try cast iron skillet, was just not suited to what i was after. NY style pizza.
I got a lot of help and info on the forums at pizzamaking.com they also have a dough calculator.
Haven't been on there in years but there was a lot of friendly pizza science nerds there too

 

[MaxStout]

Actually i think i did try cast iron skillet, was just not suited to what i was after. NY style pizza.
I got a lot of help and info on the forums at pizzamaking.com they also have a dough calculator.
Haven't been on there in years but there was a lot of friendly pizza science nerds there too

The skillet yielded something more like Detroit-style for me. I'll check out that pizza-making forum.

 

[Hoppy2bmerry]

Home made for pizza day.

 

[bob1852]

Loving my convection oven set to 550*

Done in ~4 minutes.

 

[kev211]

I had made a balsamic vinaigrette that was loaded with basil and thought it would make a nice sauce (spread lightly). Turns out I was right. Grilled chicken, mozz, onions, olives, sun-dried tomatoes and topped with fresh basil

 

[applescrap]

I had made a balsamic vinaigrette that was loaded with basil and thought it would make a nice sauce (spread lightly). Turns out I was right. Grilled chicken, mozz, onions, olives, sun-dried

Iso

 

[kev211]

Iso

ISO of what? The pizza? Or the vinaigrette recipe? I can send you the recipe, but Im not mailing pizza

 

[applescrap]

Haha, yeah please dont, but what a great thing if it could work. Pizza, nbd at this point. Grab a few balls from the bucket, roll it, top, and toss in. Mozzarella and cherry hickory smoked ham with brown sugar pumpkin pie spice mustard rub. Have been making doughs a little wetter and they have been very nice. I don't know what is making the pizza taste so much better lately but I think it's just having the dough in fridge for a few days.

 

[hotwatermusic]

hotwatermusic's guide to showing off ugly pizzas.
Step 1) make pizza that absolutely refuses to launch.
Step 2) shake the crap out of said pie until it finally flops awkwardly onto red hot steel in a loosely oblong rectangular mass.
Step 3) stage pizza ugly-side-out and place spent bottle of Consecration near ugly side.
No one will have any idea[emoji12] .
Pickled pepper and Sun dried tomato with tx Craig's from pizzamaking.coms hot oil.
P.S. I hate pizza peels.

 

[Bigdaddyale]

View attachment 558422hotwatermusic's guide to showing off ugly pizzas.
Step 1) make pizza that absolutely refuses to launch.
Step 2) shake the crap out of said pie until it finally flops awkwardly onto red hot steel in a loosely oblong rectangular mass.
Step 3) stage pizza ugly-side-out and place spent bottle of Consecration near ugly side.
No one will have any idea[emoji12] .
Pickled pepper and Sun dried tomato with tx Craig's from pizzamaking.coms hot oil.
P.S. I hate pizza peels.

Hot oil? Is that his jalapeno pepper sauce?

 

[hotwatermusic]

No basically you put some jarred hot calabrian peppers into olive oil and bring just to a boil. It can be found in better detail on the Pizzamaking.com forum. I don't want to do it an injustice trying to explain it any better.
https://www.pizzamaking.com/forum/index.php?topic=19368.0

 

[Schlenkerla]

Subbed

 

[hotwatermusic]

mushroom, arugala, shallot, gorgonzola.

 

[applescrap]

[emoji121] [emoji110] [emoji109]

 

[Evets]

It's been a while but I finally made some pizzas last

 

[applescrap]

Pizza, had to shape a couple long and oval because out of parchment. Bigger circle pizza, cheddar and mozzarella. Cooked at 550, no convection, steel the whole time. 550 pushed the parchment to the limit, but no smoke at least for quick pizza cook, longer probably not oven safe at those temps. Will try to finish on steel next time.

 

[RevKev]

I bought the dough blank, too lazy to actually make it but turned out decent, mozzarella was cut too thick I think

How thin do you all slice the fresh mozz?

 

[Jwin]

When I go fresh I usually shred by hand and go sauce and evoo on top. Grandma-esqe

 

[RevKev]

I will have to try that, hand pressing and tearing seems like a smart idea wish I would've though of that earlier.

Results still tasty at least

 

[VApatriot]

Pizza, had to shape a couple long and oval because out of parchment. Bigger circle pizza, cheddar and mozzarella. Cooked at 550, no convection, steel the whole time. 550 pushed the parchment to the limit, but no smoke at least for quick pizza cook, longer probably not oven safe at those temps. Will try to finish on steel next time.View attachment 558987View attachment 558988View attachment 558989

What I do is place the pizza on parchment on the baking stone in the oven and after about 4 minutes or so, lift the edge of the pizza with my peel and slide out the parchment and let the pizza finish right on the stone.