The Home Made Pizza Thread

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davidabcd

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I posted these and more on the HBF sister site. I was saying it's a tough call as to whether I should put the sauce on before or after the pizza goes in the oven.
Very happy with how the crust came out.
A cheat I thought of yesterday was to put the burner on medium while I was dressing the pizza to give it a jump start, brown in conjunction with the top. Worked out well.
Running the cheeses through the grinder makes the cheese more flavorful than with simply grating it in my opinion.
winner 13.jpg
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Staestc

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Running the cheeses through the grinder makes the cheese more flavorful than with simply grating it in my opinion.
I've seen a lot of discussion on the pizza forum on cubing cheese and that it improves the melt and ultimate flavor but I have not tried it. Grinding it through a large plate makes a lot of sense and I will give that a try. Good idea!
 

davidabcd

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crust two (1).jpg
uncooked ham art and mush.jpg

Canadian bacon, artichoke and mushroom.
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Weird Margherita because it has pizza sauce.

I mentioned somewhere that I changed the ratio from 3:2 to 4:1 (brick: Monterey Jack).
I was using Lipari brick and then I switched to Old Thyme brick, due to availability, and I think they're significantly different. Also, the Jack cheeses are different because of availability too.
If I were trying to sell pizza, I would start keeping track.
 

Staestc

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View attachment 748415View attachment 748414
Canadian bacon, artichoke and mushroom.
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Weird Margherita because it has pizza sauce.

I mentioned somewhere that I changed the ratio from 3:2 to 4:1 (brick: Monterey Jack).
I was using Lipari brick and then I switched to Old Thyme brick, due to availability, and I think they're significantly different. Also, the Jack cheeses are different because of availability too.
If I were trying to sell pizza, I would start keeping track.
Those look awesome! I have a hard time finding any brick down here in North Texas. I found some at Whole Foods last year but don't remember the brand. It was very pricey there, but was tasty.
 
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