The Home Made Pizza Thread

[hotwatermusic]

You also use 2, no? Is the secret to those amazing crusts you share your steel and stone method or the thickness or maybe both.

Sorry for the slow response. I only have the one steel. I start on it and then switch to a screen immediately below it after the first 2 minutes.

 

[applescrap]

Guess, i have you confused with someone. Makes sense that a thicker steel holds more heat. I have been wanting a second stone. Also I've been craving sicilian-style since that's what we used to always make. I hope that's the right term for what I'm thinking of. The dough is spread out in a pan and then cooked with a bunch of oil. I think I'm going to spread it out in the pan with a bunch of oil and then pre cook it before I top it. Actually as I think about it
Pre cooking with crust before I top it with any pizza would probably negate the need for a second Stone

 

[schematix]

I've had surprising good results with a method i never suspected would work well, and its easy too.

I preheat the oven to 550F as normal with the stone about 1 rack below center. I put the other oven rack on the level right below the stone.

Then i bake the piza on the lower rack using a screen. The direct heat from the bottom browns the crust from below, while the stone reflects its heat from above into the pizza.

I've been able to turn the bottom of the crust black in about 4 minutes... about equivalent to what my stone does. However i get the added effect of heat from above to help brown the crust edges.

 

[icebob]

Thursday night is pizza night! it is raining here like crazy, the crust was going from pale to dark in a heartbeat...

 

[applescrap]

I was supposed to make mussels for my in laws the other day and they wanted pizza so I made 5 simple pies. Didnt get a chance to take pics but they looked ok. I am not home so I tried to throw them on a hot steel baking sheet with a cutting board. The pizzas were on parchment. Found the best technique was right on the oven grates with parchment and then pull it out after 5 minutes or so. This oven had visible elements, where as my new one doesnt. Seems like if the grate was right on the bottom above those elements the glowing orange of those elements could brown things up. I liked the sargento, off the block cheese we used.

 

[hotwatermusic]

Had some dough in the freezer for a few weeks. Pulled it out and put it in the fridge a few days ago, and then reballed this a.m. The crust seemed unaffected. No special treatment, just oiled and placed in a freezer zip lock with the air squeezed out. I remember people asking about freezing different ingredients. Worked for me.

 

[VApatriot]

Made this one last night. Pics are pre and post baking. Dough is 25% Caputo 00 and 75% AP flour, Mutti Pizza Sauce, fresh grated Parmesan Reggiano, hand grated mozzarella, pepperoni (under the cheese), sauteed onions, and a jar of sliced DeLallo roasted red bell peppers. Delicious as always!

 

[RevKev]

Usually calzone hold up well for lunch when I can't finish the pie to myself [emoji16]

 

[Schlenkerla]

Big Ass Stuffed Pie.

Garlic tomato sauce, salami, pepperoni, Italian sausage, and ground beast.

Topped with a layer of extra dough, more garlic sauce, onions and diced roma tomatoes.

 

[TallDan]

ground beast.

Mountain lion?

 

[Schlenkerla]

Mountain lion?

LOL - No! Ground Beast is made from the same meat the from The Grinch's Town of Whoville where they serve roast beast for Christmas. It's very lean with a little bit of green gamey essence.

Like green eggs and ham.

 

[shanecb]

Big Ass Stuffed Pie.

Garlic tomato sauce, salami, pepperoni, Italian sausage, and ground beast.

Topped with a layer of extra dough, more garlic sauce, onions and diced roma tomatoes.

View attachment 566543

Oh lordy that sounds/looks good!

 

[applescrap]

^^what he said

 

[Miraculix]

For f's sake, why did I click on this thread????


SO HUNGRY NOW

 

[Manufacturedevolution]

 

[Kent88]

Tried my usual pizza dough recipe with some 6-grain flour my wife bought recently in place of whole wheat, along with a pinch of spent grain "flour". Turned out pretty good. I should have cut up the canadian bacon a little, you can see that the cheese around them didn't get the nice color I was after.

 

[HoppyDaze]

Big Ass Stuffed Pie.

Garlic tomato sauce, salami, pepperoni, Italian sausage, and ground beast.

Topped with a layer of extra dough, more garlic sauce, onions and diced roma tomatoes.

View attachment 566543

Hey, that’s Pappa Murphys!

 

[Schlenkerla]

Hey, that’s Pappa Murphys!

But I made it at home. [emoji12]

 

[Smellyglove]

This is my favorite thread on all HBT. Just looking at pictures of pizza really makes my day.

 

[flars]

Very good thread but those mega unresized pictures take forever to load.

 

[applescrap]

Agreed this thread is so awesome and i have learned so much.

I finally got some nine inch round pans and a jelly-roll pan. And my mind is kind of going wild with ideas. Pizza ideas.

I grew up eating Sicilian pizza so I have to try that in the jelly-roll pan. My plan is to flash bake the dough, then top. As a side note last night, I spread the dough on the pan with canola pam and veg. oil. I might try this instead of flour rolling out dough, because it took 5 seconds literally to spread, will add much needed oil, and will retain moisture of dough.

Another idea is to maybe spread the dough in 9 in pan and flash bake and make deep dish, like jwin.

Another idea is to form pie in pan quickly and easily and flip out on baking sheet.

Another idea is to flash bake and then flip out of pan.

Last make a chicago style stuffed pie like above. These are my pizza ambitions now, more to come i hope

 

[treacheroustexan]

Does anyone use a charcoal grill w/ a stone? Is it worth the extra effort compared to using the stone in the oven?

 

[applescrap]

I tried it and while i think i got the steel closer to the eye in the sky, the top didnt cook. People use cans and things to help elevate the pie to help with this. Note that grill sucked. Maybe should retry with weber. Its on this thread somewhere, wish i knew how to find it. There are some workarounds. The blackstone is the way to go or a pizza oven or something like that.

I do and have made plenty of pizza on the grill and camping fire. Camping pizza has become a thing for my wife and i and considering we are both native coloradans that is saying something. For grilled pizza, not with stone, put pizza dough on. Then flip and top on the grill the flash baked side. Not to loaded and enjoy. I like that kind of pizza. Hope someone can shed more light than me but that was my experience.

Edit, if you have a kamado and or a really nice grill then perhaps the air temp vs floor temp issue could be fixed.

 

[Genuine]

I’m having the hardest time rolling out dough and getting it to a good 12-14” round. Any tips?

 

[Manufacturedevolution]

Agreed this thread is so awesome and i have learned so much.

I finally got some nine inch round pans and a jelly-roll pan. And my mind is kind of going wild with ideas. Pizza ideas.

I grew up eating Sicilian pizza so I have to try that in the jelly-roll pan. My plan is to flash bake the dough, then top. As a side note last night, I spread the dough on the pan with canola pam and veg. oil. I might try this instead of flour rolling out dough, because it took 5 seconds literally to spread, will add much needed oil, and will retain moisture of dough.

Another idea is to maybe spread the dough in 9 in pan and flash bake and make deep dish, like jwin.

Another idea is to form pie in pan quickly and easily and flip out on baking sheet.

Another idea is to flash bake and then flip out of pan.

Last make a chicago style stuffed pie like above. These are my pizza ambitions now, more to come i hope

I do a deep dish often in a 9" round. Pour in like 3 or 4 tbs of oil. Roll out dough and cover in pan. Let proof for a while. Par bake. Sauce and top. Bake. I usually make a thicker sauce for thicker pizza. I top to the edge of the pan. That crisp stuff around the edge is the best! The family loves it.

 

[gromitdj]

I’m having the hardest time rolling out dough and getting it to a good 12-14” round. Any tips?

What is your process now? My first guess with limited information is to let it rest at room temp for a while before shaping it, and don't work it too much. If it's springing back on you, it needs to rest.

 

[Hanglow]

Nicest day of the year today, so pizza it was Toppings include saucisson sec, bier stangerl, anchovies, olives, capers, mushrooms peppers. cheese a mix of grated low moisture mozz and buffalo mozz

bit of an odd shape tbf

 

[Manufacturedevolution]

^^love the leopard spots. Wish I had a wood fired oven. I have to work with my 550 deg... Maybe one day SWMBO will approve my application for out door pizza oven.

 

[Hanglow]

It's great for entertaining, also I've cooked slow roasted lamb, chicken kebabs and some salmon in it. they are pretty versatile, even a small one like the one I have. I'm still learning how to use it properly, fire management especially with a small oven can be quite tricky

 

[applescrap]

Tried the deep dish, but not really. Thinner dough spread with oil. Wanted to proof and par bake, but hungry kids changed that. Spread in pan, topped, baked in not very long preheated oven at 500. At some point swmbo threw them on the steel. They looked good, but a little over done. Threw it back on steel and voilla. It was really good but too dark.