My local pizzarea uses a sour dough recipe and on St. Patty's day just added caraway seeds to it and was one of the best pies I've had.
The Home Made Pizza Thread
- Thread starter cheezydemon3
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No pictures - I made three pizzas for my family while visiting Florida. Brought down some Cudighi and picked up pepperoni down there.
I was down there for my mom's 100 birthday and made pizza for her after two days of other celebrations. My mom loves pizza and I learned so much off my appreciation from her.
Great trip, but glad to be home.
I was down there for my mom's 100 birthday and made pizza for her after two days of other celebrations. My mom loves pizza and I learned so much off my appreciation from her.
Great trip, but glad to be home.
I had a bunch of tomatoes from the garden, I was thinking of making spaghetti sauce, but I decided to make pizza sauce. I now have 32 half pint jars of pizza sauce. I see lots of pizzas in my future.
Pizza sauce is dual purpose, makes good spaghetti sauce too!
Have a supply on hand has a sense if security.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
First pizza of the new year. Tried a new crust, worked out pretty good but operator error and it could have been better. Leftover ham, figs, and olives with a harissa sauce.
I got a Chefman Home Slice electric pizza oven for Christmas! WOOWOO!
It does 800F, with independent top and bottom temp settings (can't be more than 200f apart) So far we made two respectable Napoli-style pies, and a few pan-baked Chicago thin-crust style pizzas, still working out the kinks
It does 800F, with independent top and bottom temp settings (can't be more than 200f apart) So far we made two respectable Napoli-style pies, and a few pan-baked Chicago thin-crust style pizzas, still working out the kinks
Well, I'm a bit jealous
Leftover ham and pineapples
This thing gets excellent press over at Pizzamaking.com, and those guys are hard to please.I got a Chefman Home Slice electric pizza oven for Christmas! WOOWOO!
It does 800F, with independent top and bottom temp settings (can't be more than 200f apart) So far we made two respectable Napoli-style pies, and a few pan-baked Chicago thin-crust style pizzas, still working out the kinks
You can get it on Aliexpress for $246. Assuming it really is a Chefman.
Hey, I'm on pizzamaking.com, I made sure to research it there before making the purchase. I'm in the process of testing out different pans in it for firing Chicago thin crust pizzas; aluminum isn't giving me the texture I'm looking for, and I cant find bare carbon steel pizza pans, so I'm going to buy a 12" paella pan and remove the handles
Christmas Eve pizzas. White pie with mozz, ricotta, pecorino, olives, shiitakes and thyme. The other has tomato sauce, mozz, peporoni, olives and shiitakes. Turned out pretty nice for an electric home oven.
I feel a little dirty, but I have been thinking about getting a pan for Detroit or Chicago style pizza (I don't see the big difference).
I think such a pizza would work well for days when I'm making pizza on short notice. The doughs I have been making all call for a 12+ hour preferment, and then another night in the fridge after the dough is assembled. I really enjoy that long fermented dough/crust, but some days I just find myself wanting a pizza without having already started pizza dough a day or two earlier.
I think such a pizza would work well for days when I'm making pizza on short notice. The doughs I have been making all call for a 12+ hour preferment, and then another night in the fridge after the dough is assembled. I really enjoy that long fermented dough/crust, but some days I just find myself wanting a pizza without having already started pizza dough a day or two earlier.
I get great results with Sicilian in aluminum quarter-sheets, but I have a cheat in case I screw it up, because sometimes I underestimate the amount of time a pizza needs.
I put a stone in the oven, and when I take the pie out, I set it on the stone for about 90 seconds. I bought the expensive steel wire-framed pans, and they made very poor Sicilian. I don't use a steel for this. Fat from thick pizzas has a way of running off steels and creating a lot of smoke.
I put a stone in the oven, and when I take the pie out, I set it on the stone for about 90 seconds. I bought the expensive steel wire-framed pans, and they made very poor Sicilian. I don't use a steel for this. Fat from thick pizzas has a way of running off steels and creating a lot of smoke.
Hey Kent, I found an interesting way to get flavorful dough in one day. I take out 1/2 of the yeast and add 5 oz of plain greek yogurt to the poolish. Let that ferment till double in size,it will puff up. Make the dough for the batch ferment,when double in size make individual balls and ferment in cool place till ready for the pan. It's kinda like Naan,very bubbly with a slight tang.
It still looks delicious!
before and after?
Persevalli
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Trying to improve my Neapolitan-style pizzas. A few years on the road, already... but not there yet.
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I just ate a couple bratwurst but those pizza pictures sure look great! Nice job.
Is there not a vote yet for which oven folks are using! I'm getting one soon, but need options on Ooni and Gozney to be put together and made into a hybrid. Ooney or Gozni. 
I'm waiting for the electric Ooni to come down in price.
a pizza oven makes pizza and flat breads. A Kamado grill/smoker /pizza oven makes everything! I love my Vision.
Persevalli
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Talking about ovens, I really love my Ooni koda 12. Bake great pizzas and is very efficient, reaching high temperatures really quick. However, it is too small, making too difficult deal with any dough larger than 30cm (~11 inches) and limiting oven throughput. Ooni Koda 16 would be much better, but it is too expensive for me.
If I have to bake pizzas for more than 5/6 people, I go the traditional way with his bigger brother (see pics).
If I have to bake pizzas for more than 5/6 people, I go the traditional way with his bigger brother (see pics).
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If you are really serious about an oven, a friend of mine bought one of these last year. I think it's a Triaforni UFO. It has a bit more thermal mass so it retains some heat between pizzas.
I use my Weber grill. Unless it's as cold as it is today, currently 16F, then I use my kitchen oven.
On a lark, I tried the Walmart charcoal oven.
Worthless.
Worthless.
