Chicken bacon ranch with spinach and broccoli and Homemade mozzarella. My second attempt at mozzarella. First one wasn’t great, this is much improved but mistakes were still made.
The Home Made Pizza Thread
- Thread starter cheezydemon3
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I found mozzarella is not as easy as it looks! Good on you to keep at it.
I’ve long wanted to make cheese but lack the room. My wife brought up mozzarella and we make a lot of pizzas so I thought I’d give it a shot. Her eye rolls as I’m giggling in the kitchen exclaiming when I was stretching the ropes out were intense.
I did find it interesting how it’s seen as beginner but yet the more I read on it, the more difficult it appears
jmosterberg1
Member
A grandma pie and some pizza wheels.
bracconiere
Jolly Alcoholic - In Remembrance 2023
i'd never heard of a pizza wheel before today! 
Pizza aficionados,
Is there a website or YouTube channel that’s recommended for pizza beginners? For meat smoking there are several good channels including How to BBQ Right w Malcolm Reed etc.
I recently got a green mountain pellet grill attachment that apparently can get to 800f that I need to start using.
Something geared for beginners. I would love to make my own crust etc without going too far into a rabbit hole.
Is there a website or YouTube channel that’s recommended for pizza beginners? For meat smoking there are several good channels including How to BBQ Right w Malcolm Reed etc.
I recently got a green mountain pellet grill attachment that apparently can get to 800f that I need to start using.
Something geared for beginners. I would love to make my own crust etc without going too far into a rabbit hole.
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You definitely want to try that site.
Pepperoni pizza last night with fresh basil
Thanks BongoYodeler
Looks like a great site. I’m gonna have to set aside some time.
I'll give you a tip that can save you months of bad pizza. The hardest things for home pizza makers is identifying and buying the right tomatoes and cheese. Most grocery tomato products and cheese are no good for pizza, and that goes double for the ones that have "pizza" on the label. The ingredients are much more critical than you would think. You can write a perfect recipe, change one ingredient, and end up with something that makes Papa John's look good.
Two companies named Stanislaus and Escalon make great tomato products. You can find their products at restaurant supply stores. A lot of people love Grande cheese, but you may have to work to find a source. Lately, I have gotten great results by combining Publix sliced provolone and Publix sliced muenster. Boar's Head mozzarella is good, too, if cheese is worth $10 per pound to you. I used to combine Gordon Food Service provolone with Costco bagged mozzarella, and I got great pizza. Costco mozzarella bakes well even though the label says it's part skim.
There are all sorts of other cheese out there, but everyone needs an easy place to start.
You may want to get a pizza steel. Stones used to be the standard, but now a lot of people prefer steel. I made myself a steel from 1/4" plate. Some people go thicker. It's excellent for thin pizza, but I don't use it for Sicilian because stuff tends to slide off onto the hot steel, and I set the smoke alarm off once.
If you're using a home oven, you should probably not try to make fancy-shmancy, high temperature, Neapolitan pizza. Just go for something like New York or Detroit style. You can make perfect New York pizza at 500°. If you go around to pizzerias that make that style and look at their ovens, you'll see they're right down here with us mortals. Don't listen to anyone who says you need a special oven to make a New York pie.
Also, don't listen to people who say the dough has to ferment for days at low temperatures. Not all styles require that. I make the best Sicilian pizza I've ever had, anywhere, in about two hours, starting with flour and water. I did it the hard way, and there was zero improvement. You can beat the restaurants.
Oh, one more thing. Don't spend a fortune on fancy steel pans for Sicilian. They rust, and they're no better than aluminum, regardless of what anyone says. They make money for people who sell them. That's the only benefit. Get yourself some quarter-sheet pans and bake seasoning (fat) onto them. Pizzas will brown perfectly on the bottom, and they will pop right out. You can put a stone in the oven, too, and put the finished pizza on it if you want to touch the bottom up a little more.
Hope this helps.
Two companies named Stanislaus and Escalon make great tomato products. You can find their products at restaurant supply stores. A lot of people love Grande cheese, but you may have to work to find a source. Lately, I have gotten great results by combining Publix sliced provolone and Publix sliced muenster. Boar's Head mozzarella is good, too, if cheese is worth $10 per pound to you. I used to combine Gordon Food Service provolone with Costco bagged mozzarella, and I got great pizza. Costco mozzarella bakes well even though the label says it's part skim.
There are all sorts of other cheese out there, but everyone needs an easy place to start.
You may want to get a pizza steel. Stones used to be the standard, but now a lot of people prefer steel. I made myself a steel from 1/4" plate. Some people go thicker. It's excellent for thin pizza, but I don't use it for Sicilian because stuff tends to slide off onto the hot steel, and I set the smoke alarm off once.
If you're using a home oven, you should probably not try to make fancy-shmancy, high temperature, Neapolitan pizza. Just go for something like New York or Detroit style. You can make perfect New York pizza at 500°. If you go around to pizzerias that make that style and look at their ovens, you'll see they're right down here with us mortals. Don't listen to anyone who says you need a special oven to make a New York pie.
Also, don't listen to people who say the dough has to ferment for days at low temperatures. Not all styles require that. I make the best Sicilian pizza I've ever had, anywhere, in about two hours, starting with flour and water. I did it the hard way, and there was zero improvement. You can beat the restaurants.
Oh, one more thing. Don't spend a fortune on fancy steel pans for Sicilian. They rust, and they're no better than aluminum, regardless of what anyone says. They make money for people who sell them. That's the only benefit. Get yourself some quarter-sheet pans and bake seasoning (fat) onto them. Pizzas will brown perfectly on the bottom, and they will pop right out. You can put a stone in the oven, too, and put the finished pizza on it if you want to touch the bottom up a little more.
Hope this helps.
Also, WEIGH your ingredients. Don't measure, except for small things. Cups don't measure flour accurately.
That looks delicious!!
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Bbq chicken and broccoli.
First attempt at the Serious Eats Foolproof Pan Pizza Recipe. Turned out really well and really easy to make. I like pan pizza, but normally would pick a thinner/hand tossed dough, but had friends over for football and this was just easier to prepare and make during the game. Half veggie/half pesto (I swear my phone always makes the pesto look darker than it really is).
Leftovers pizza. Roasted chicken and snap peas. Wife made some sort of Thai inspired sauce and drizzled some bbq sauce on the top. Was spoze to have fresh homemade mozzarella but there was….an incident.
Tony Gemignani's multigrain dough, unspectacular sauce whose brand is not worth revealing, fresh mozzarella from the store, bacon, half pineapple.
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A traditional red sauce pizza for once. Pepperoni and red peppers.
Vegetarian Hawaiian
BBQ chicken with the Thai-ish peanut sauce my wife has nearly perfected. With red pepper, snap peas, and pickled banana peppers. Yes.
... and this youtube channel: Vito Iacopelli
I’ve also been watching this guy
https://m.youtube.com/@TheWoodFiredOvenChef
Good info on his channel. Plus he has this whole guru, spiritual leader thing going on.
https://m.youtube.com/@TheWoodFiredOvenChef
Good info on his channel. Plus he has this whole guru, spiritual leader thing going on.
Sitting out the blizzard w a Reuben pizza. Blizzard was underwhelming but the pizza is not.
Not to get off topic but I'm going to (hopefully briefly) go off topic.
The blizzard isn't done yet. Hopefully it stays underwhelming, but I don't think you can count on that yet.
The blizzard isn't done yet. Hopefully it stays underwhelming, but I don't think you can count on that yet.
Oh, agreed. I’ll take it being half of its prediction. They were projecting 18-24 as a conservative snowfall amount for my area. I think we will end up with under 10 inches total from both storms. Wind is going HARD though, definitely not downplaying that especially considering how much just an inch of snow can blow around.
That’s why I stay inside and make pizza.
What kind of beer are you using for the substitute? Do you think gluten free beer will work the same?
