The Home Made Pizza Thread

[italarican]

Having a double oven has made things more fun. Now it's two minutes on the steel in the bottom oven, transfer to broil for about 90 seconds in the top oven, and the next pizza can start on the steel at the same time.

Top is a basic mozzarella and basil pizza with sauce on the top. Bottom is sopressata, hot honey, pecorino, and basil.

 

[chisena]

Blah blah blah....

 

[chisena]

When applied properly they are no more overpowering than pepperoni. But I think Olives should be added only with the right combination of other ingredients.

I couldn't have said it better myself!

 

[hotwatermusic]

Simple cheese. I like cheese. It's not overpowering like, say...

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[Evets]

Simple cheese. I like cheese. It's not overpowering like, say...

..........olives?

 

[slym2none]

What's your process like on bake day when you take your dough out of the fridge?

You have to let the dough get fully to room temperature. If it's cold, it wants to be more elastic than plastic, and will shrink no matter how much you stretch it out. Other than that, nothing special.

I am not sure what kind of details you want, but I will answer any specific questions.

 

[kev211]

So I tried a new method of pizza dough(ing). I used @slym2none method of letting it ferment in the fridge for 4 days. It had that great fermented dough flavor, but didn't rose quite as much as I'd like. So I think next time I'll let it ferment for 2-3 hours at room temp then fridge it for a few days. Either way, it's getting better.

Pizza: homemade sauce with grilled chicken, homegrown basil, tomato and sun-dried tomato

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[bob1852]

Having a double oven has made things more fun.

I like that!!

I've tried to finish mine under the broiler after having the oven on at 525*f. I get error codes and it shuts down. Quit doing it, so I don't destroy the temp sensors on my oven.

 

[brettwasbtd]

So I tried a new method of pizza dough(ing). I used @slym2none method of letting it ferment in the fridge for 4 days. It had that great fermented dough flavor, but didn't rose quite as much as I'd like. So I think next time I'll let it ferment for 2-3 hours at room temp then fridge it for a few days. Either way, it's getting better.

Pizza: homemade sauce with grilled chicken, homegrown basil, tomato and sun-dried tomato

If you can just let it sit at room temp for longer prior to making it. That is more time outside of the fridge the day of making the pizza (not before)

 

[italarican]

I like that!!

I've tried to finish mine under the broiler after having the oven on at 525*f. I get error codes and it shuts down. Quit doing it, so I don't destroy the temp sensors on my oven.

That sounds frustrating. Have you tried keeping the oven door cracked open when in broiler mode? I used to do that, leaving it like 3 inches ajar where it would stay open. The sensors usually can get the room temp air it needs to keep the broiler on.

 

[hotwatermusic]

My turn for dinner.Made two pies, a dark mild and braved the madness of Costco all in one day. Apa and the above; burrata, pine nut,spinach, and mushroom pizza was just compensation.

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[hotwatermusic]

..........olives?

You sir are a winner.

 

[bob1852]

That sounds frustrating. Have you tried keeping the oven door cracked open when in broiler mode? I used to do that, leaving it like 3 inches ajar where it would stay open. The sensors usually can get the room temp air it needs to keep the broiler on.

Right when I switch from oven temp of 525*f to high broiler temp, it puts up the error code (which I've checked on-line is a temp sensor issue).

I think I just need dual oven like yours

 

[icebob]

Blackstone oven below $300 on amazon... paid mine $379 3 months ago

 

[krackin]

A straight olive pizza wouldn't really cut it. It would be better than any dead fish pizza though.

Dough. No oil until after kneading and just to coat. 2 hr rise. I use 1/3 C water per 1 C flour. I find 3 C flour batch with 1 tsp. salt, 1 rounded tsp. sugar and a rounded tsp. yeast works well. That amount kneads decently and I save about 1/3 of the dough in the fridge for a lunch dough. The 2/3 of the dough I use first does a 12-13" pizza with a decent crust.

Don't knead all that much. I get it mixed and need 20 to 30 times at most. Coat with olive oil, rise 2 hrs at min 70*.

 

[Homercidal]

Did 3 pizzas on the grill this weekend at a friend's house. The first one was too big and was a PITA to handle. Still working on that aspect. I suspect I need to use more flour in the dough. The others I cut the dough in half and they spread better and handled better.

Large one was Chicken bacon alfredo (Half with onions and Green Peppers) and the others were Meat Lovers and Supreme.

I gotta find some SS to make a peel from.

 

[The_Bishop]

Could always go this way:

Stainless Peel

 

[hopbrad]

whoa this thread looks awesome, i make 2 pizzas on the grill every friday, 1 of which i try to make experiment with something new

 

[passedpawn]

Did 3 pizzas on the grill this weekend at a friend's house. The first one was too big and was a PITA to handle. Still working on that aspect. I suspect I need to use more flour in the dough. The others I cut the dough in half and they spread better and handled better.

Large one was Chicken bacon alfredo (Half with onions and Green Peppers) and the others were Meat Lovers and Supreme.

I gotta find some SS to make a peel from.

I've got one of these and it's great. Not flimsy at all. I'm sure it'll carry your fattest extra-cheese pie.

Kitchen Supply 16 Inch x 18 Inch Aluminum Pizza Peel with Wood Handle

 

[icebob]

for peels look here. I use a wooden for launch and an aluminum one to pick up after baking. I find it easier to launch with a wooden one.

 

[passedpawn]

for peels look here. I use a wooden for launch and an aluminum one to pick up after baking. I find it easier to launch with a wooden one.

Yea, fresh dough sticks like crazy to metal. Cornmeal doesn't work. Gotta use parchment paper, which is fine by me.

 

[kev211]

Yea, fresh dough sticks like crazy to metal. Cornmeal doesn't work. Gotta use parchment paper, which is fine by me.

Do you cook on a stone? I would try parchment, but Im too worried about it burning when I toss it on the 500 degree stone

 

[murphyslaw]

I just started making homemade pizza and the best success I've had so far is using a cast iron skillet, as described here: http://slice.seriouseats.com/archiv...iest-pizza-no-knead-no-stretch-pan-pizza.html.

 

[schematix]

Do you cook on a stone? I would try parchment, but Im too worried about it burning when I toss it on the 500 degree stone

I bake with parchment on stone (@550) when i do my thin crust pizza since I roll it out to 14x18". It's too big for my peel and i have to deliver it to the stone with my largest cutting board.

The trick is to pull the parchment out after the crust just sets, usually about 90 seconds. I lift it up with a metal spatula, and pull the paper with a pair of tongs. The edges will brown a little but the area under the dough will still be snow white.

Another good use for parchment is for staging doughs if you don't have enough peels and plan to make several pies.

Only thing i don't like about using parchment is the texture of the bottom of the crust. It tends to be very smooth. Not a deal killer though.

 

[Homercidal]

Good stuff, guys! I happen to have access to a fair amount of stainless sheet, so I might cut/bend my own peel to save a few bucks. I do like the idea of two different peels for handling. I have a pizza stone as well, but was hesitant to try cooking on top of it. I might do it and see how I like it.

Normally I prefer a thicker, breadier crust, but I think for grilling, the thin crust would be great. Might need a stone to cook thin crust on the grill.

So many options to try!

 

[headbanger]

Super Peel

 

[hotwatermusic]

A headbanger sighting. Hot damn what a day. Couple other original masters I admire. Anywho, word to the wise, all fats aren't created equal. Tried substituting clarified butter for oil. Made for a snapless crust (thinking high smoke point). Tasted good tho, and I tried my best at replicating italarican's double oven method. Thanks for the lesson. Can't wait to try out with my go to recipe... If I have one. Cheese and garlic today, because I love cheese and garlic, and because it's kobe's final game and I'm trying to finish early and pay my respects.

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[hotwatermusic]

Ok, got it dialed in better with the second pie. My oven just needed more time. Love the results.

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[Homercidal]

Super Peel

That is amazing!

Want to get a peel made by this weekend. Got lots of house remodel stuff and other stuff going on, but I really want to make another grilled pizza this weekend.

 

[headbanger]

That is amazing!

SWBMO got me one for XMAS and it works really well once you get the hang of it.