The best I have had so far is a 50-50 blend of AP and 00 flour. Depending on the weather, AP on it's own works fine but it can be difficult to work. Overall I use AP the most and just make it work.
The Home Made Pizza Thread
- Thread starter cheezydemon3
- Start date
Help Support Homebrew Talk:
- Joined
- Jan 7, 2019
- Messages
- 353
- Reaction score
- 314
Has anyone estimated the cost for the different pizzas they make? Eliminating the gas to heat the oven (my only way to make a pizza), I estimate my typical 8" Neopolitan pizza only costs me around $5. Maybe a little more, depending on the ingredients. I'm just curious if my costs are correct or if others have come up with the cost for themselves. I make a sourdough and yeast hybrid dough that is aged in the fridge for a couple days before pulling it out to rise.
- Joined
- Jan 7, 2019
- Messages
- 353
- Reaction score
- 314
Here is my dough recipe for an 8" Neopolitan style: 32g sourdough starter, mix together dry: (1g diastatic powder, 22g gluten flour, 141g Nuvola Super '0 flour, 3g malt vinegar powder, 3g salt, 3g sugar), 128g (+/-) water, 3g olive oil and 2g to 3g Caputo yeast. Age that in the fridge for a few days if you can, then pull out about 3 to 5 hours for a final rise. My sourdough starter is fed with Giusto Ultimate flour. Giusto makes really good bread flours.I made a couple of pizzas last week; the first one used up the last of the huge bag of bread flour I bought in 2020The second was made with unbleached all-purpose flour. Both were 70% hydration and ripened for a couple of hours at room temperature. The AP-flour dough was very difficult to work with — too soft and sticky — but actually tasted better. I'm still trying to figure out the best setting on my new oven. "Air Fry" at 450° is working pretty well.
What kind of flour and hydration levels are y'all using? Next time I think I will try AP flour again but ripen the dough in the fridge overnight so it's cold when I try to shape it.
Next time I buy bread flour, I'll get a 10# bag instead of a 25. The big bags are not that much cheaper per pound.
Last edited:
Sometimes pizza doesn't go right. My pic. Add your own caption of course.
- Joined
- Jan 7, 2019
- Messages
- 353
- Reaction score
- 314
Satan's Pizza Shop
It's canary, put it back!
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
I bring you the god of hell fire!!
Looks like you got a good char and I bet a nice smoky flavor.
I think you're inline but as you noted different ingredients are going to make the cost fluctuate. All in all chances are you're going to have a better pizza to your liking for less cost than buying one.
cooking with Weyermann Barke Pilsner
Redracer1205
Member
- Joined
- Jul 25, 2014
- Messages
- 8
- Reaction score
- 10
Have been following this thread for a while and wanted to show my efforts.
Pepperoni, Prosciutto and Jalapenos. My pizza.
Pepperoni, Prosciutto, artichokes, olives. Wife's pizza. Done with a basil pesto paste rather than tomatoes.
I don't focus on hydration levels or sour dough additions. They just taste good. Didn't have any wood for the pizza oven outside, so these were just done in the oven. Crust wasn't as crisp as usual but did the trick.
For those interested, washed it down with a Vienna lager. Awesome
Pepperoni, Prosciutto and Jalapenos. My pizza.
Pepperoni, Prosciutto, artichokes, olives. Wife's pizza. Done with a basil pesto paste rather than tomatoes.
I don't focus on hydration levels or sour dough additions. They just taste good. Didn't have any wood for the pizza oven outside, so these were just done in the oven. Crust wasn't as crisp as usual but did the trick.
For those interested, washed it down with a Vienna lager. Awesome
Last edited:
Pepperoni pizza last night cooked on my pizza steel in the oven.
Yummy!
Obviously, you're enjoying it alone.
No my wife had about a third after saying she didn’t want any. 
Yup, I had that happen many many times. At least your got the rest.No my wife had about a third after saying she didn’t want any.
Pizza doesn't last long when I make it. I could eat every week.
The game changer for me was the Steel which my son bought me for a birthday.
jmosterberg1
Member
We make 2 pies a week…..one for Thursday night football, and one for Sunday.
I think we talked about the steel you had gotten. I have been looking at them for a while now but haven't pulled the trigger.
Did you have to season it a few times?
Oh my, I should watch football more often or move in with you!
I'll be going to the scrap metal dealer this week to sell some aluminum cans and get rid of stuff. Any reason not to use a piece of scrap rolled steel from an unknown source? They may have some pieces laying around. (of course I'll burn it good first, clean it again, and then wax it with Crisco)
I've been thinking about this for a *long* time, time to either get on with it or abandon the idea
My steel is 1/4” (6mm) thick and 12” x 16” (30cm x 40cm) mild steel. Needs to be oiled before use by heating in an oven at 240C and applying veg oil. After which do not wash just dry wipe clean. I’ve got a metal paddle which I add semolina to so the pizza slides onto and off the steel.
Yes, about the same as a cast iron skillet. I use Crisco (solid vegetable shortening) on my skillets because it burns on nicely w/o getting sticky.
Oldskewl
Well-Known Member
This place is always selling seconds that have imperfections on one side but the other is good. I have been planning to pull the trigger but just found out my wife went to a Papered Chef Party and bought us a Pizza Stone. Last one cracked on the oven at 500F. I really wanted a Steel! 
https://cookingsteels.com/factory-seconds/
https://cookingsteels.com/factory-seconds/
I have checked out that place, among others. I found one on Etsy that has handles I'm sort of leaning towards.This place is always selling seconds that have imperfections on one side but the other is good. I have been planning to pull the trigger but just found out my wife went to a Papered Chef Party and bought us a Pizza Stone. Last one cracked on the oven at 500F. I really wanted a Steel!
https://cookingsteels.com/factory-seconds/
I have a pizza stone which I use but a steel is going to be much better from what I have been reading. As noted, a steel is the same as cast iron for the most part. Plus, it'll be great for outside grilling or inside with the oven.
Oldskewl
Well-Known Member
Speaking of handles....I saw Hexclad has a pizza steel now(love my Hexclad frying pan). Its a whopping $149 though.
https://hexclad.com/pages/hexclad-p...d=120212349300490195&ad_id=120212350085650195
https://hexclad.com/pages/hexclad-p...d=120212349300490195&ad_id=120212350085650195
Very interesting!
I wonder what their nonstick surface is made of. Their site says laser cut lines in the surface with nonstick set back into the hex shapes. It all sounds good but it appears they are using a nonstick material of some sort.
Since I eat my pizzas by myself most times, I'm gonna have to try the last cut.
Please report back on how well it works
This is more of an assemble and bake at home, than home-made, but it's actually really damned good, for about 10 minutes of effort.
https://www.seriouseats.com/extra-crispy-bar-style-tortilla-pizza-recipe
https://www.seriouseats.com/extra-crispy-bar-style-tortilla-pizza-recipe
I’m gonna have to try that.
I must admit I have done this method numerous times, and I don't feel guilty about it at all. If a person can use a cauliflower crust then any type of "crust" should be acceptable!
To me pizza is about what's in top.
I’ve been pretty dormant on the forums in general but here’s tonight’s pizza. Homemade sauce, mozzarella, olive, kale, pepperoni.
I haven’t made one in a while, but I have the toppings.
Rubin pizza. I’ve been making sauerkraut lately, and I’m trying to find ways to use it.
Oldskewl
Well-Known Member
Looks great! You may have motivated me to get my sourdough pizza dough balls out of the freezer this weekend. They have been in there too long!
So, just ordered the Ooni Koda 16 with all the bells and whistles package. Was going to get the Gozney Arc xl, but lack of accessesories and $400 more made me think twice.
Super excited!!!
Super excited!!!
Black Friday from their website is $119, but Amazon has it for $89??
