The Home Made Pizza Thread

[user 263363]

I’ve had a Detroit pizza pan from Loyds sitting around for awhile. I finally decided to give it a go today.

I used King Arthur’s Detroit style recipe which uses a same day dough. My biggest misstep I believe was not cubing the cheese smaller to allow it to get down and make those crispy edges. Otherwise, it was excellent!

 

[Staestc]

I’ve had a Detroit pizza pan from Loyds sitting around for awhile. I finally decided to give it a go today.

I used King Arthur’s Detroit style recipe which uses a same day dough. My biggest misstep I believe was not cubing the cheese smaller to allow it to get down and make those crispy edges. Otherwise, it was excellent!

View attachment 780610View attachment 780611View attachment 780612View attachment 780613

I too have a Detroit pan from Lloyds sitting around, that I need to have a go with! Looks awesome! Nice job.

 

[z-bob]

I'll probably get a lot of hate for this, but there a thing on the Internet called "lunch lady pizza". (look it up) The dough is *very* wet (almost a batter) and it contains a lot of powdered milk for some reason. You pour the batter into a parchment-lined rectangular sheet pan, and you'll have to spread it a bit because there's enough gluten it doesn't really flow like a batter but almost. Prebake the crust, add the sauce and toppings and cheese, then bake it again.

I tried it a few weeks ago; it turned out okay, although it burned because I baked in in a black pan instead of shiny in an oven I'm not familiar with, and all that lactose from the milk. Thinking of trying again, with a more traditional pizza dough recipe but with very high hydration -- something like 85%.

Any comments? Is 85% a reasonable number, or is it too high and maybe I should go 75%? I'll be using high-protein bread flour.

 

[z-bob]

1/3 salami and jalapenos, 1/3 salami, 1/3 just cheese. (the salami is under the cheese) First time I've baked in one of these shiny new Nordic Ware pans, and the bottom of the crust didn't brown at all. The pizza is still pretty good but only if I put the slice in a very hot dry skillet for a minute or so to crisp up and brown the bottom. The dough had 400 grams of bread flour, 300 ml of water, a teaspoon of salt, 2 tsp of yeast, and 2 TBSP of olive oil.

 

[bwible]

We just got this one from Walmart on end of season sale. Kind of looks like an ooni rip off. I think it only runs on charcoal. If we get a nice day we might get to fire it up this year.

https://www.walmart.com/ip/Expert-Grill-15-Charcoal-Pizza-Oven-Black/691543370
[edit] not sure why it says that, I can’t get rid of it.

 

[mtnagel]

I added my sourdough discard to my dough. Not sure I noticed it but I liked not wasting it like I normally do.

 

[Kent88]

Thank goodness, that was the first post in over a month. I was afraid everyone went on a diet or something.

 

[NeilMac]

Heavy on the Onions

 

[Miraculix]

Heavy on the Onions

View attachment 785646

What the... What........ What is this thing?

Looks like I would eat it, but what is it?

 

[NeilMac]

Onions, Red Pepper and Mushrooms LOL
Caraway Dough.

 

[Henbrew]

I've been making pizzas for the past few months rather than going out. Here's a pretty simple one with basil from the garden. Really enjoy that I can make a large batch and freeze the dough for easy meals later in the week.

 

[BongoYodeler]

I've been making pizzas for the past few months rather than going out. Here's a pretty simple one with basil from the garden. Really enjoy that I can make a large batch and freeze the dough for easy meals later in the week.

View attachment 785667

That looks really good.

 

[Henbrew]

That looks really good.

Thank you, I use the Joshua Weismann recipe for the Neapolitan dough, although I add a tad more flour. I do a 24-48 hour fridge ferment. I've also experimented with adding DME to the dough which seems to help with texture/browning.

 

[Kent88]

I'm surprised with the results a friend of mine is getting from freezing and thawing dough. I thought that would kill the yeast and ruin the texture, but it seems to be working for him

 

[Henbrew]

I'm surprised with the results a friend of mine is getting from freezing and thawing dough. I thought that would kill the yeast and ruin the texture, but it seems to be working for him

I just make sure to put the frozen dough in the fridge the day before I plan to use it, and then take it out of the fridge a few hours before I make the pizza. If I try to defrost the dough quickly at room temp it seems to be harder to work with.

 

[jmosterberg1]

Grandma pie……or what’s left of one…..

 

[NeilMac]

Wild Boar Deep Pizza.

Ground Wild Boar, onions on the base with Chipotle.
Caraway Dough.
Topped red peppers tomatoes. Cheddar.
Was real yummy.

 

[kaffeenjunkie]

whole wheatcrust made with sourdough discard. Arugula from the garden, butter garlic sausage, onion, red pepper, dried herbs, mozzarella, provolone, and parmesan. Olive oil and fresh garlic base. Cooked on my little Chargriller Akorn kamado grill at 450f. Crispy crust with just a little smoky flavor.

 

[mtnagel]

I made Buffalo chicken pizza for lunch today. I used my sour dough discard for most of the dough since I hate wasting it. It was good but it didn't rise much and I prefer my dough more bready. It worked better when I added the discard to my normal dough. The spots that look like mold are mold - it's crumbled blue cheese. Sauce was a mix of buffalo sauce and blue cheese dressing.

 

[TandemTails]

I was playing around with par baking my crust prior to loading it with toppings. My plan is to have a bunch of pizza crusts in the freezer so if we get a craving for pizza I can just pull a crust or two out without needing to worry about making the dough.

This batch had a little bit of blue cornmeal added for a little color and bite. Overall I think this worked pretty well and now I just need to find time to make a huge batch of dough, haha.

 

[TandemTails]

I made some more pizza the other night. This time was straight AP flour. I still par baked the crusts so it was easier to have friends assemble the toppings without having to worry about rolling out all the dough.

Some of the pizzas were:

* nashville hot chicken, onion, cilantro
* banana peppers, bell peppers, mushrooms, green chile
* pepperoni, green chile, mushroom
* artichoke hearts, mushroom, bell peppers

 

[Martys1]

Decided to try a Chicago style pizza with sausage mushrooms and pepperoni

 

[Oldskewl]

^That looks amazing!

 

[TandemTails]

Decided to try a Chicago style pizza with sausage mushrooms and pepperoni View attachment 808966View attachment 808967

Nice! Did you make that? If so, what's your recipe look like?

 

[Immocles]

Reuben pizza

 

[Clint Yeastwood]

Here is one from earlier this year. Publix bulk Italian sausage is really good. The sauce is based on Stanislaus Saporito.

My Sicilians tend to look a little sloppy because I use plenty of cheese and sauce, but they are the best I've had anywhere. Nothing else comes close for me.

Also adding a shot of a tool I made to get them out of the pan.

 

[OakIslandBrewery]

Here is one from earlier this year. Publix bulk Italian sausage is really good. The sauce is based on Stanislaus Saporito.

My Sicilians tend to look a little sloppy because I use plenty of cheese and sauce, but they are the best I've had anywhere. Nothing else comes close for me.

Also adding a shot of a tool I made to get them out of the pan.

Another great pizza post - they always make me so hungry!

Very nice.

 

[Clint Yeastwood]

Not hard to do.

The only hard thing about making good pizza is finding a recipe you can trust. Maybe 1% aren't total garbage.

 

[OakIslandBrewery]

Not hard to do.

The only hard thing about making good pizza is finding a recipe you can trust. Maybe 1% aren't total garbage.

Agreed, I've been making pizza for a long time. My own crust, my own sauce and recently my own Italian sausage. Tomorrow I'll cheat a little, I bought some good French bread I'll use. Nice looking crust on your post.

Took a long time to get the crust just right. Lots of great suggestions here, a few thousand posts ago.

When summer comes back, I want to make more on the grill. Only started that last year which came in handy when our power was out for five days.

 

[Immocles]

Some sort of Thai peanut pork pizza situation. Leftover pork from last night, snap peas, cabbage added on the plate and a peanut sauce my wife made. Not bad at all, but sauce is missing some zip. We will improve next time.

 

[Immocles]

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.

 

[Hoppy2bmerry]

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.
View attachment 810242

I found mozzarella is not as easy as it looks! Good on you to keep at it.

 

[Immocles]

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]

A grandma pie and some pizza wheels.

 

[bracconiere]

i'd never heard of a pizza wheel before today!

 

[AzOr]

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.

 

[BongoYodeler]

Check out this site.

https://www.pizzamaking.com/forum/index.php

 

[Clint Yeastwood]

You definitely want to try that site.

 

[Henbrew]

Pepperoni pizza last night with fresh basil

 

[AzOr]

Check out this site.

https://www.pizzamaking.com/forum/index.php

Thanks BongoYodeler
Looks like a great site. I’m gonna have to set aside some time.