The Home Made Pizza Thread

[applescrap]

So are you making them, cooking them THEN freezing them? I have a cooked Pizza I made almost 60 days ago (doing a 60 day frozen test) I am about to "bake/heat in the oven.

Cheers
Jay

Yep, we make them, cook them and freeze them. For camping I reheat on the campfire. Highly recommend. I dont freeze anything uncooked if I can help it. Pizza is definetly not making it 60 days round here. I dont want to ruin the test, but pretty much anything is better fresh and the less amount it is in the freezer. That pizza will have begun its journey from best little by little each day, amount depending on how it was frozen. But the convenience is totally worth it imo. For best frozen results, par freeze, then vacuum seal. You can preserve a high quality for a long time. I worry about it less, because, yes, my wife was right, we will eat it before it matters. Cheers!

 

[Staestc]

Yep, we make them, cook them and freeze them. For camping I reheat on the campfire. Highly recommend. I dont freeze anything uncooked if I can help it. Pizza is definetly not making it 60 days round here. I dont want to ruin the test, but pretty much anything is better fresh and the less amount it is in the freezer. That pizza will have begun its journey from best little by little each day, amount depending on how it was frozen. But the convenience is totally worth it imo. For best frozen results, par freeze, then vacuum seal. You can preserve a high quality for a long time. I worry about it less, because, yes, my wife was right, we will eat it before it matters. Cheers!

I am actually going to give this a try, instead of buying frozen when I don't have time for anything else. I like the idea of par freezing then vacuum sealing. Never thought of that. I suspect you could actually do that without cooking first if you wanted. Ideas for some experimentation.

 

[mtnagel]

Frozen cooked pizza lasts for quite awhile in the freezer. I learned that a long time ago when my brother worked at Pizza Hut and would bring home cooked pizzas all the time and we'd freeze what we weren't going to eat in a reasonable time. And I still do it all the time. When we get pizza out, I almost always get the largest size since it's always such a better deal based on the unit price and then we freeze the leftovers. To reheat, I nuke for 30 sec or so to knock the chill off, then finish cooking in a cast iron with a lid. It crisps up the bottom and many time it's better than when it was fresh.

 

[Jaybird]

Yep, we make them, cook them and freeze them. For camping I reheat on the campfire. Highly recommend. I dont freeze anything uncooked if I can help it. Pizza is definetly not making it 60 days round here. I dont want to ruin the test, but pretty much anything is better fresh and the less amount it is in the freezer. That pizza will have begun its journey from best little by little each day, amount depending on how it was frozen. But the convenience is totally worth it imo. For best frozen results, par freeze, then vacuum seal. You can preserve a high quality for a long time. I worry about it less, because, yes, my wife was right, we will eat it before it matters. Cheers!

Appreciate the tip! The 60 day test was...ahhh just OK. I mean it was pizza and I ate it. Unfortunately I kept comparing it to the fresh one. Bad idea. LOVE the idea about freeze and cook camping! Great idea. Save me from bringing the entire pizza oven and all the fixings. Last year I did the PIZZA CAMPING deal and I cooked for 20. Totally worth it!

Cheers
Jay

 

[applescrap]

I am actually going to give this a try, instead of buying frozen when I don't have time for anything else. I like the idea of par freezing then vacuum sealing. Never thought of that. I suspect you could actually do that without cooking first if you wanted. Ideas for some experimentation.

Yep instead of frozen pizza, a quick lunch on the ready with grouchy kids, a drunken midnight snack air fryer makes for a nice middle of the night reheat. Good thinking with par frozen unbaked. Only problem for me is my freezer will only fit smaller ones.

My son made a blimp and my daughter a heart. The other two this ****** made. Garden tomatoes, garden onion, garden jalopeno, coolapeno, and sweet pepper with salami, and pepperoni from my lunch pack, and homemade sauce. Really good, frozen pizzas saved, for now. Bronco game is what I am thinking for them. Their own pizzas, it's so cool to see.

 

[applescrap]

I reuse the cooking parchment and put the slices wrapped up in it folded up one at a time, separating each slice with parchment, keeps them separate for easy portion. Like an accordion in a way, slice down, fold over, slice, fold, etc. Stuffs in gallon size beautifully. Off to hotel on friday night or in cooler on road trip and that ridiculously expensive first night meal is a time money saver joyful pizza fest in the hotel room. A bag of frozen pork for night two and a couple night hotel stay is easily navigated. I see people at out pool order a s... ton of meh pizza. We just throw ours on their grills or bring it warm. Haha, reminds me, we were talking about buying pizza boxes for this more to come.

 

[applescrap]

Appreciate the tip! The 60 day test was...ahhh just OK. I mean it was pizza and I ate it. Unfortunately I kept comparing it to the fresh one. Bad idea. LOVE the idea about freeze and cook camping! Great idea. Save me from bringing the entire pizza oven and all the fixings. Last year I did the PIZZA CAMPING deal and I cooked for 20. Totally worth it!

Cheers
Jay

Wow cooking for 20 is a big deal let alone outdoors. Super cool.

 

[davidabcd]

Making pizza again today, this time with 00 flour which is a first for me. I noticed a difference while working the dough.
I'm using the same method as last time from this video I found here.

I'll update this post with photos.
Photo one: ground cheese and the dough!

The dough recipe is definitely a keeper and I'll use it for squares too.

 

[Jaybird]

Indeed a total keeper! I personally add seasoning, double the salt and have found the dough to stand up to seasoning very well. Can't go wrong with his process!

Cheers
Jay

 

[davidabcd]

Indeed a total keeper! I personally add seasoning, double the salt and have found the dough to stand up to seasoning very well. Can't go wrong with his process!

Double salt, huh? I can see that working. I pull out my sensitive scale to measure the 25g of salt. Did you post that video? Thanks if you did--too lazy to go back and look. With my other dough, I add garlic powder and onion powder.
I'm still chasing a Jet's crispy crust kind of thing as well.

 

[Redpappy]

I have a delima going on. I am trying to find a good Gluten Free Pizza Dough. I have tried 2 so far, Red Mills pizza mix, and I have done chebe dough mix. Does anyone have a non-pre mix receipe I could try?

Long story short, wife needs gluten free, and we both love pizza (homemade preferably) From the 2 that I have done, I prefer the dough from chebe- but miss working from scratch. Thanks In advance.

 

[VApatriot]

I have a delima going on. I am trying to find a good Gluten Free Pizza Dough. I have tried 2 so far, Red Mills pizza mix, and I have done chebe dough mix. Does anyone have a non-pre mix receipe I could try?

Have you looked at the King Arthur (flour) website? We used to get their catalogs in the mail and they do sell lot's of gluten free products. Gluten is not an issue for us so I don't have any actual experience w/ that kind of thing, but I do remember seeing lot's G.F. stuff in the catalogs.

 

[Hoppy2bmerry]

KA also has 00 flour now.

 

[Redpappy]

Thank you @VApatriot and @Hoppy2bmerry. This is the first time that I have heard of them, so to me, that just gives me options.

 

[Wables]

I've been using the 5 minute a day artesian bread recipe for years, modified a bit for my pizza dough:

3 cups water
1T yeast
1T kosher salt
3.5C King Arthur bread flour
3c white flour

My wife bought me an OONI pellet fired pizza oven yesterday. We fired it up and it was amazing! Anyway, it got me thinking...is there any reason not to substitute beer for the water? I have my house ale on tap, malt forward and not too hoppy. Would it be better to mix half beer and half water?

 

[Hanglow]

No reason not to. I keep meaning to try it as well. You might get more browning from any residual sugars in the beer

 

[Hoppy2bmerry]

Another level of flavor.

 

[davidabcd]

Started another batch of dough on Thursday to be ready for pizza today. Going to make all squares this time. I'm expecting, given the method (poolish), that the dough will be airy. I also increased the salt this time.
Pictures to follow.

 

[Wables]

I've been using the 5 minute a day artesian bread recipe for years, modified a bit for my pizza dough:

3 cups water
1T yeast
1T kosher salt
3.5C King Arthur bread flour
3c white flour

My wife bought me an OONI pellet fired pizza oven yesterday. We fired it up and it was amazing! Anyway, it got me thinking...is there any reason not to substitute beer for the water? I have my house ale on tap, malt forward and not too hoppy. Would it be better to mix half beer and half water?

By far the best dough I have ever made. I had both regular and beer crust, and everyone liked the beer crust better...even the kids.

 

[davidabcd]

Pizza pizza.

Margherita pizza, sort of, below.

Cooling method.

 

[davidabcd]

Not a pizza but a big sports fan (above)

I forgot that I had collected eight of the small square pans.

 

[davidabcd]

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.

 

[Kent88]

View attachment 746741View attachment 746742
View attachment 746743
Not a pizza but a big sports fan (above)

I forgot that I had collected eight of the small square pans.
View attachment 746744
View attachment 746745

KITTY!!!

 

[davidabcd]

KITTY!!!

I'm the same way when someone posts a gratuitous photo of their cat (or dog).

 

[Staestc]

I'm the same way when someone posts a gratuitous photo of their cat (or dog).

Mine is in my avatar

 

[Staestc]

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]

Chicago deep dish

Haven't seen a Chicago style till now...months after it was posted anyway.
Nice.

 

[davidabcd]

Canadian bacon, artichoke and mushroom.

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]

View attachment 748415View attachment 748414
Canadian bacon, artichoke and mushroom.
View attachment 748416
View attachment 748417
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.

 

[orionol73]

Quick made up some dough this afternoon