The Home Made Pizza Thread

[Hankster98528]

Well, I saw the post and had to load a few shots of my Brothers out door oven, hope you get a few ideas from his love of building DYI stuff as much as I enjoyed the pizza he made in it.

 

[ThirstyPawsHB]

Love that homemade oven! Haven't given up yet, just running out of "safe" space in the yard to put a hot pizza oven.

 

[applescrap]

My research lead me to these. They sale you the foam template for 180 and then you put the bricks around it, mortar in, and sawzall out foam. All directions given and pics of people who have made them and their ovens. The results are nice and they are affordable. On their site i saw a box design that was interesting. Does it all, smoker, pizza, grill and oven. Think I have shared this with you before maybe a couple times, lol, so once again for anyone else. Guess I really want one but with our hot cold weather, not sure how it will do. Ultimately for pizza the napoli is solid enough and I get 850 degrees in 20 minutes or so.

 

[Hanglow]

Some tonda romana pizas from last weekend

 

[applescrap]

Wow, those are really really nice looking pizzas. That second one looks amazing. Aftet using my toy a gew times I can tell that oven gets blazing hot. Any tips you could share on turning as cooking. I am using a four turn.

 

[Robin0782]

Made this recently.

 

[Hanglow]

Wow, those are really really nice looking pizzas. That second one looks amazing. Aftet using my toy a gew times I can tell that oven gets blazing hot. Any tips you could share on turning as cooking. I am using a four turn.

If you hold the turning peel in the flame for a few seconds it makes it easier to slide under the pizza

other than that its just practice i think! a good excuse to make more pizza.

your pizzas are looking good too

 

[ThirstyPawsHB]

Solid posts fellas. Thanks

 

[applescrap]

Pizza! 7 of them, I take them from kitchen to out back. Add 2 chunks per pie to keep the fire rolling out front.

 

[6Tap]

After seeing 2 pages of delicious looking pizzas on this thread, I am starving! They all look very good. [emoji482]

 

[Rodent]

been wanting to do this for ages, and finally did last night. bummed we forgot to take a couple images, but we were too excited about the results

I have a CharGril duel fuel gas/charcoal grill with a Texas style side chamber I use for indirect heat when smoking. We used the gas side to keep thing controllable when getting started. Warmed the pizza stone up on lowest setting with two burners for 10 min, then lit the third burner and brought the closed grill up to 450 over the next 10 minutes. Held temp for another 10 min then slid on the first of two pizzas.

We used parchment paper under the pizza so it was easy to transfer from the paddle to the stone, and it keeps the pizza from sticking to the stone while it's baking.

I see this happening again this coming weekend

 

[koopatrain]

BBQ pizza box on the pellet grill. Darker bottom is with the stone right over the flame and lighter (turned out better overall) is with the stone on indirect heat. Measured 700-780 on the stone on direct heat and 580-630 on the stone with indirect heat the metal on the back and top was reading about 580 in both cases on the metal Not sure how I can increase the top temps without overdoing the stone as I wouldn't mind some more browning on top. Might just do half on the BBQ and then a minute broil inside.

 

[Drunkenboar]

New to posting, old to lurking. Figured a pizza thread was a good place to start! Got an outdoor Blackstone oven that has worked well at cranking out 900°F pies for years. Sample of my typical work is attached.

 

[bleme]

We cheated tonight and used naan bread for the crust then popped them in the broiler. Kids loved making their own though, and I didn’t have to share my peppers and artichoke tapenade pizza!

 

[Coookies58]

New to posting, old to lurking. Figured a pizza thread was a good place to start! Got an outdoor Blackstone oven that has worked well at cranking out 900°F pies for years. Sample of my typical work is attached.

View attachment 647532

Those look legit my friend. When’s the next party?

 

[applescrap]

Awesome pies, I love the work the blackstone does. Anyone whose first posts are in the pizza thread is awseome in my book. Welcome!

New to posting, old to lurking. Figured a pizza thread was a good place to start! Got an outdoor Blackstone oven that has worked well at cranking out 900°F pies for years. Sample of my typical work is attached.

View attachment 647532

 

[Hanglow]

Pan Pizza for lunch

 

[Ozarks Mountain Brewery]

My nephews birthday pizza, I asked him what he wants and this is it, always makes me feel good when they praise me

 

[Staestc]

First pizza in a long time, and it was a series of errors that just happened to turn out well. Crust was Chris Graff's NYC for the Home Oven recipe (pizzamaking.com) sized for two pizzas. After 3 hours at room temperature, it had not risen at all, so I left it overnight. By morning it had risen a little so I left it through the day. House was only around 74 degrees F, so I was not concerned and figured I would make it that night. But we got invited to dinner that evening, so I regrigerated the dough for another 24 hours. By that time it looked great. I let it warm on the counter for an hour or two, then proceeded to make pizza. Mix of part skim low moisture mozz, really nice provolone, and Tillamook medium cheddar, topped with Boar's Head pepperoni and previously cooked italian sausage, the dusted with parm before and after cooking. Cooked on the second from the top rack of the oven on a steel preheated to 550 degrees F. Baked about 2 minutes, switched to hi broil for about 2 minutes, then back to bake for another minute. Sauce was some cool tomato puree that I found at Tom Thumb, but I don't remember the brand. All in all it was awesome, despite the delays, and the crust was delicious!

 

[Staestc]

P.S. I think the puree might be Mutti. It's delicious and thick right out of the bottle. I just sprinkled a little dried oregano and basil on it after I spread it on the pizza.

 

[Kent88]

Made stout on Sunday. Used some spent grain, extra wort, and leftover DME (I exceeded 80% efficiency for the first time, so I didn't need to add all my extract) in the dough. Very tasty. Poor lighting, though.

 

[applescrap]

You never cease to impress bravo. Next time I cook in house ill try putting the steel up in oven and a little broil too. Thanks man.

@Kent88 that sounds so cool. I have never cooked with spent grains, but especially stout grain looks appetizing. Plus dme, super cool. Did it act like sugar?

.

First pizza in a long time, and it was a series of errors that just happened to turn out well. Crust was Chris Graff's NYC for the Home Oven recipe (pizzamaking.com) sized for two pizzas. After 3 hours at room temperature, it had not risen at all, so I left it overnight. By morning it had risen a little so I left it through the day. House was only around 74 degrees F, so I was not concerned and figured I would make it that night. But we got invited to dinner that evening, so I regrigerated the dough for another 24 hours. By that time it looked great. I let it warm on the counter for an hour or two, then proceeded to make pizza. Mix of part skim low moisture mozz, really nice provolone, and Tillamook medium cheddar, topped with Boar's Head pepperoni and previously cooked italian sausage, the dusted with parm before and after cooking. Cooked on the second from the top rack of the oven on a steel preheated to 550 degrees F. Baked about 2 minutes, switched to hi broil for about 2 minutes, then back to bake for another minute. Sauce was some cool tomato puree that I found at Tom Thumb, but I don't remember the brand. All in all it was awesome, despite the delays, and the crust was delicious!

 

[Kent88]

Thanks applescrap!

I try to use spent grains when I can. Thing is, at least to my pallet (not that it is a taste issue, more texture), it doesn't take much spent grain to get to enough. Spent grain is really good for things that typically get covered in a sauce/syrup/liquid-type-thing.

I substituted the sugar called for in the recipe for two-thirds the weight in DME, and you can see how it did in that bottom picture. I proofed my yeast in the wort and those bakers yeasts went crazy. Krausened in minutes.

I usually don't save excess from stout for things like this, but when I tasted my wort it reminded me of a wood-fired crust, so I thought I'd try it. I didn't get that character to come through, but it still tasted really good.

 

[Chris Salman]

Ingredient for making Meat Balls -
1 lb. of ground beef (80-20 meat to fat)
1 lb. of raw Italian Sausage Meat (Sweet or Hot as you prefer) If you can’t find just the meat, then get a lb. of fresh Italian Sausage Links and remove from casings
½ cup of Seasoned Italian Bread Crumbs
½ cup of Grated Parmesan Cheese
One or two extra large fresh eggs
2 tablespoons of extra virgin olive oil
Chopped parsley is optional, as the sausage is already seasoned

For Pies -
Pizza dough balls for pies
Fresh mozzarella cheese for topping pizza
Fresh washed and dried basil leaves

Used wood burning pizza oven.

 

[z-bob]

Ingredient for making Meat Balls -
1 lb. of ground beef (80-20 meat to fat)
1 lb. of raw Italian Sausage Meat (Sweet or Hot as you prefer) If you can’t find just the meat, then get a lb. of fresh Italian Sausage Links and remove from casings
½ cup of Seasoned Italian Bread Crumbs
½ cup of Grated Parmesan Cheese
One or two extra large fresh eggs
2 tablespoons of extra virgin olive oil
Chopped parsley is optional, as the sausage is already seasoned

FYI, if you don't have Italian sausage, you can substitute a roll of bulk breakfast sausage (just the regular or hot, don't get the maple kind) plus a half teaspoon or so of fennel seeds.

 

[Staestc]

I used the other half of the dough that I posted a couple of days ago. That means that this dough recipe (that is expected to be used the same day it's made!) had a 24 hour RT rise, and 4 days in the fridge!! Did not expect much from it, but it actually came out better than the first one. I learned a bit about opening dough from watching some videos and I think that gave me much better oven spring. I also backed off on the toppings a bit on this one, and it turned out much better!

 

[Staestc]

Hmmm, crumb picture did not post for some reason.

Not having any luck posting that picture.

 

[applescrap]

That upper shelf is doing nicely the bottom crust. I see a little less browning from the fridge rest, but it makes some nice pie doesnt it. I see the air pockets in that and it looks awesome. How much sugar is in the dough? Looks awesome again. I like the color on the bottom. Ooo, pretty steel too. Looks like mine.

I used the other half of the dough that I posted a couple of days ago. That means that this dough recipe (that is expected to be used the same day it's made!) had a 24 hour RT rise, and 4 days in the fridge!! Did not expect much from it, but it actually came out better than the first one. I learned a bit about opening dough from watching some videos and I think that gave me much better oven spring. I also backed off on the toppings a bit on this one, and it turned out much better!

View attachment 648637 View attachment 648638 View attachment 648639

 

[Staestc]

It's Chris Graff's recipe from pizzamaking.com. The complete recipe and variations can be found on this thread https://www.pizzamaking.com/forum/index.php?topic=59406.0;topicseen I chose it because I am new to the pizza steel and he developed this recipe specifically to cook on a steel.

 

[davidabcd]

Pan Pizza for lunch

Beautiful crust there that I'm coveting. Are you willing to share your dough recipe?