The Home Made Pizza Thread
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Anyone have tips or a recipe for a deep dish crust baked in a cast iron pan?Found a few online but I find myself trusting you folks moreso than a random.
First go with the new Ooni!...Delish
Are you talking about a Chicago style pizza or just a thicker crust cast iron pizza? If it's the latter then I make this one from ATK, and it's fairly good.
https://www.kingarthurbaking.com/blog/2019/12/31/introducing-our-2020-recipe-of-the-year
We make this regularly and it’s become very popular with our family. In fact, my sister and nephews are coming to visit in a couple weeks and have already requested it.
Pretty sure i became aware of it from this thread about 5 years ago when that article was published.
It’s not Chicago style deep dish, I’d say it’s actually closer to Detroit style pan pizza.
orionol73
Well-Known Member
Finally took some photos before diving in this time. Cheese, motz with a touch of cheddar and a swirls of chili oil, and one with Kalamata olives and banana peppers
If you haven’t found it already I highly recommend Pizza Quest from Peter Rhinehardt (sp?), this is the NY style dough using honey and is some of the best pizza I can make in the home oven
If you haven’t found it already I highly recommend Pizza Quest from Peter Rhinehardt (sp?), this is the NY style dough using honey and is some of the best pizza I can make in the home oven
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
The first book I read of Peter's, his formulas used diastatic malt powder with honey as a substitution. We're brewers! I take 14 grams of wheat malt and turn it to flour in a bullit blender and add it to all my dough starters.
The remains of last night pizza or a picture of today and tomorrow's lunch, 2 cheese and 2 sausage. Pizza cooked on a pizza steel in the home oven at 450.
My scale was on the fritz (or the operator), the dough felt too dry when I went to knead it and the total weight was off. I added an extra 50gm of water which made a sticky mess so I did a no knead first rise once I got it mostly worked in.
I put some cured cabrees sausage on part of the last pizza which tasted fine but the aroma was less than appealing, I told myself it was earthy, but I would say it was closer to barnyard.
Ended up making that crust tonight. We enjoyed it, I used a little less cheese but next time I’d probably use the recommended amount.
But for a first try, it’s a win. Never done a cold rise either so extra happy. Next time I think I’ll give the other linked recipe a try!
Looks great!!
Wife got me a wood fired pizza oven for xmas, took it for it's maiden voyage on Friday, I got a few things to iron out but I can't complain with the first round results. 1 pepperoni the second has ham, peppers and my homemade pastrami that we had leftover. The bottoms got more burnt then I would prefer so I gotta work on that.
BandonBrewingCo
Well-Known Member
I think capers might be my new favourite topping. And they go with so many other things.
Sourdough flatbreads last night, buffalo blue cheese for one and chicken parm for the other, a little different but both came out great.
Reuben pizza for the game.
Oldskewl
Well-Known Member
^I need to attempt a Reuben pizza. Love me a good Reuben! Do you use thousand island for the sauce?
I made a cheese and a pepperoni and mushroom in my Blackstone pizza oven. Cheese was gone before I got to take a pic. First time using the Blackstone in 35F. Took about 40 min to get to 600F
I made a cheese and a pepperoni and mushroom in my Blackstone pizza oven. Cheese was gone before I got to take a pic. First time using the Blackstone in 35F. Took about 40 min to get to 600F
When I make Reubens I prefer to make my own russian dressing, I'd like to make a reuben pizza as well and I'd probably make the Russian dressing for the sauce. You could certainly use thousand island though, I think it'd be great either way.
Yep, thousand island. Really simple pizza for how good it tastes
My local pizza place makes one on St Paddys day, they put caraway seeds in the dough,use a beshamel for the sauce and drizzle the dressing when it comes out. Effen, Delicious!
I make mine for Reubens, too. Sounds like a great idea for a pizza!
I make my own sauerkraut, and I'll used that on Rueben pizzas. I must try making my own Russian dressing now.
It's night and day, I started making my own kraut about 7 years ago, I make my own corned beef and pastrami and just recently started making my own rye (sourdough) Unfortunately I don't think I'll ever make my own swiss cheese haha. Maybe when the kids move out and I have more free time and more space..
NickTheGreat
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I'm in the homemade kraut and corned beef club. Many years ago my wife said she liked leftover corned beef more than just the corned beef and cabbage I'd make. So we pivoted to reubens, corned beef hashes, etc.
Reuben pizza is one of my favorites
Reuben pizza is one of my favorites
I didn't take pictures, but I made pizza today. Started when I watched this video:
Then I found the recipe here:
https://www.kingarthurbaking.com/recipes/snacking-pizzas-recipe
Not counting the extra step pre-ferment I made, I had pizza in 3.5 hours. It was good. Not as good as my usual, but for a quick dough and a novelty that my son seemed to appreciate (daughter decided that she didn't want any cheese), it was good enough to try again.
Then I found the recipe here:
https://www.kingarthurbaking.com/recipes/snacking-pizzas-recipe
Not counting the extra step pre-ferment I made, I had pizza in 3.5 hours. It was good. Not as good as my usual, but for a quick dough and a novelty that my son seemed to appreciate (daughter decided that she didn't want any cheese), it was good enough to try again.
Pepperoni, pineapple, and jalapeno.
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Going to try this w Turkey pepperoni.
Mini/snack pizza. Kids aren't into cheese topping. One of them will eat parmesan, but the other is just starting to be curious about it.
Brewsmith
Home brewing moogerfooger
@DBhomebrew is that a calzone, stromboli, or something else?
fwiw, strombolis are rolled. These clearly are folded...
Cheers!
Cheers!
I think DBhomebrew once told me that calzones can't have sauce, but I don't remember.
At least according to the not insignificant Italian-American community in the midst of which I grew up, correct.
Stromboli, sauce no ricotta
Calzone, ricotta no sauce
Also correct on difference of shape.
Stromboli, sauce no ricotta
Calzone, ricotta no sauce
Also correct on difference of shape.
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So something rolled like a stromboli with no sauce like a calzone, or something folded like a calzone but with sauce like a stromboli, those are unnamed, unholy creations that are an affront to Italian cooking?
Yes
As with homebrew, you can make your kolsch with whatever ingredients you'd like, it's your brewery. However, just because you call your citra dry-hopped lawnmower ale a kolsch doesn't necessarily make it a kolsch to anybody else.
A bit of a kitchen sink pizza. Pork sausage from my BIL, bell pepper, zucchini, peperoncini with a mustardy sauce. Will make again. Crust was a very quick thaw from frozen, but it worked.
Veggie pizza.
Grated carrots, bell pepper, red onion, leftover fried tofu on a spicy peanut sauce. Not too shabby for a weird attempt. I’d make it again, but add greens and/or peperoncini
Grated carrots, bell pepper, red onion, leftover fried tofu on a spicy peanut sauce. Not too shabby for a weird attempt. I’d make it again, but add greens and/or peperoncini
Oh I'd eat that!!
My first attempt at a stromboli, (no sauce). Made with ham, provolone, and mozzarella, it's what we had in the house. Not bad but I need a better pizza dough recipe. This one was more like bread dough.
