The Home Made Pizza Thread

[Cider123]

I've made many za's in all different ways. In the end, my feeling was the secret is in the way you cook it.
Last year I ponied up and built one of these:


Everything that you cook in this monster comes out good.

 

[thaworm69]

I know my local pizza shop uses apple juice in the dough...their pizza is amazing! They also sprinkle summer savory over each one...Its really good!

 

[JUST_BREW_IT]

yes it was a couple years back it was a chicken bbq sauce pizza , wish i could reember cook times and all that but it was great!

I'm assuming I would need to use a pizza stone, correct?

 

[Evets]

I made a couple of "Detroit Style" pies this evening.

 

[JUST_BREW_IT]

I made a couple of "Detroit Style" pies this evening.

wow, very nice! is that stone-ware you are using there?

 

[Evets]

...and here is a link to my build thread on pizzamaking.com for my back yard oven http://www.pizzamaking.com/forum/index.php/topic,11155.0.html
One of these days I'll put together a build thread for the Airstream project.

 

[Evets]

wow, very nice! is that stone-ware you are using there?

No, those are seasoned steel pans. You can buy the from "The Detroit Pizza Co."

 

[dog_gone]

This is going to be one of my favorite therads! Detroit pizza? Never heard of it before. Yum!

I LOVE pizza in all its many forms... NY-style, Chicago, calzone, cracker crust, etc. I'd really enjoy an all-inclusive pizza thread. With recipes, off course!

Thanks for starting what is sure to be an AWESOME topic!

 

[dog_gone]

Varasano is somewhat of a pizza purist if there is such a thing. According to him one of the keys to good pizza sauce is not cooking it twice. He details his sauce recipe on his website if you want to check it out and, surprisingly, it's really a very simple recipe.

His sauce is very similar to what I use except I usually add some granulated garlic and onion in mine. If I want to add fresh herbs I add them when the pizza is done, not to the sauce, same applies to fresh garlic and onions.

That's website is an interesting read. Gives me yet another reason to plant more tomato goodness in my new garden!

 

[byounger]

Great thread! Subscribed.

Nothing is better than homemade pizza. Does anyone grill their pizza? It's getting warmer outside and I'd prefer not to heat the house up in the summer.

 

[theveganbrewer]

I love homemade pizza. I usually prep the dough thursday and cook friday and saturday for the family.

Sauce:

1 can of drained San Marzano tomatoes
1 tbsp olive oil
1 tbsp of chopped garlic
1 tbsp oregono
1 tsp chili flakes
1 tsp salt

Dough:

7-3/4 cups of white flour
3 cups of water
1 tbsp + 1 tsp salt
1/2 tsp of yeast

Fresh basil on top

 

[kman6234]

Nice thread! I've been making my own pizza for a couple years now. Mostly I like making NY and Sicilian style pies. One day I'd like to build a WFO and start making some Neapolitan style pies. Most of my doughs are cold fermented with ADY in the frig for a couple days. Here's a pic of a recent L&B Spumoni clone I made...

 

[JUST_BREW_IT]

I love homemade pizza. I usually prep the dough thursday and cook friday and saturday for the family.

Sauce:

1 can of drained San Marzano tomatoes
1 tbsp olive oil
1 tbsp of chopped garlic
1 tbsp oregono
1 tsp chili flakes
1 tsp salt

Dough:

7-3/4 cups of white flour
3 cups of water
1 tbsp + 1 tsp salt
1/2 tsp of yeast

Fresh basil on top

what kind of yeast?

 

[theveganbrewer]

what kind of yeast?

Conan

 

[Evets]

Nice thread! I've been making my own pizza for a couple years now. Mostly I like making NY and Sicilian style pies. One day I'd like to build a WFO and start making some Neapolitan style pies. Most of my doughs are cold fermented with ADY in the frig for a couple days. Here's a pic of a recent L&B Spumoni clone I made...

Nice L&B clone! Looks pretty much like the real thing.

 

[kman6234]

Nice L&B clone! Looks pretty much like the real thing.

Thanks! Just read through your WFO build thread and I'm so jealous. You did an amazing job with that!

 

[Evets]

Thanks! It was a lot of work but also a lot of fun.

 

[Evets]

A little , I know, but a wfo is good for more than just pizza. This is the 23 lb. turkey from last Thanksgiving, roasted in the wfo with the residual heat from the fire of the day before. Ok, back to pizza.

 

[headbanger]

can you guys tell me more about the machines you are using to make your dough/crust. Bread machine???

It's a cuisine art bread machine, not sure what model or if there's more than one but I've had it for many years, it was a hand me down and has served me well. If you're looking to buy one you want to get one that has a dough cycle so it will knead and rise without baking it at the end.

 

[headbanger]

Also, has anyone made pizza in a smoker like a traeger?

I use a pellet grill to cook all my pizzas, mine works just like a wood fired oven and gets just about as hot.

 

[headbanger]

I made a couple of "Detroit Style" pies this evening.

Man those look good!

 

[passedpawn]

Great thread! Subscribed.

Nothing is better than homemade pizza. Does anyone grill their pizza? It's getting warmer outside and I'd prefer not to heat the house up in the summer.

Heck yea, grilled pizza. I mostly make thin/crispy pies (crust rolled really thin and dry). Then grilled over coals. I used to use a stone, but it cracked so I just put the pizza cutter on there and it works fine.

 

[mtnagel]

My pizza's don't look nearly as good as yours, but here is my deep dish pizza I made in a cast iron pan. I usually make my dough in a food processor, which probably isn't ideal, but I don't have a stand mixer or bread machine, so I used what I got.

 

[headbanger]

So last night's sourdough pie was a partial fail I guess you could say. The dough came out way too wet and soft as a result of being kneaded too much I suspect, so we ended up with a very tasty calzone instead...

 

[Olive Drab]

evets,
whats your dough recipe for the pan pies or are you just using the same dough as you would for a round pie?

 

[cheezydemon3]

Looks nothing like a fail fom here!!!!!!!

It is nearly impossible to overknead by hand.

 

[JUST_BREW_IT]

Where do you guys get your yeast? can you get anything that will work at walmart?

 

[theveganbrewer]

Get dry instant rapid rise yeast at the grocery store. Its all similar stuff. You don't need as much as it says on the package, less yeast and longer rising equal better dough.

 

[cheezydemon3]

Beer yeast straigh outta the fermenter works great.

 

[JUST_BREW_IT]

It's a cuisine art bread machine, not sure what model or if there's more than one but I've had it for many years, it was a hand me down and has served me well. If you're looking to buy one you want to get one that has a dough cycle so it will knead and rise without baking it at the end.

would something like this work? Or do I want something bigger?

http://www.walmart.com/ip/Hamilton-Beach-2-lb-Bread-Machine/16503557