The Home Made Pizza Thread

[mtnagel]

I was on a road trip this weekend and found that my destination was within walking distance of Marc at brickovenbaker.com. Saved on shipping by picking up a 55 lb bag of Antimo Caputo Pizzeria Flour. Hopefully that will keep me in pizzas until I get back there next year.

Wow, that might last me the rest of my life!

Do you guys have any good tricks to get the pizza off of the peel and into the oven?

I always ruin my pie in that process

As mentioned, parchment paper works great. I just trim it just a little bigger than the pizza and any burning is minimized.

 

[cheezydemon3]

..............stick it on a sheet pan and put stuff on it......

Put stuff on it.....pure genius!

 

[Gutpunch]

Awesome thread. Last night we made a wild mushroom, ricotta, and arugula pie, and if I knew about this thread I would have snapped a pic. Instead, here's a recent margherita pizza I made with homemade sauce, homemade mozzarella, and homegrown basil (and homemade dough too, of course).

 

[TrickyDick]

We have an overachiever here!!!!


Welcome to the thread.

You need to let us know how the homemade cheese contributes to the pie...

Looks like a great pie.


TD

 

[Gutpunch]

We have an overachiever here!!!!


Welcome to the thread.

You need to let us know how the homemade cheese contributes to the pie...

Looks like a great pie.


TD

Thanks! The homemade cheese on the pie was more of an experiment than a regular favorite (hence commemorating it with a pic). It's a mild, "clean" mozzarella flavor, if that makes any sense, which was the perfect background to the super fresh basil and tomato-y tomato sauce. I wanted sparse, distinct flavors on the pie, and that's what I got.

Texturally, it didn't quite do the ooey gooey thing that we usually expect from mozzarella, but I didn't miss it. I had some trouble getting the cheese to come together without losing too much moisture, but I think that comes with practice.

Ultimately I decided that while mozzarella isn't too terribly difficult to make, its contribution to the pie wasn't remarkable enough to compel me to forsake Trader Joe's ovolines in a pinch.

That said, homemade cheese is totally worth doing for fresh dishes where its mild flavor and delicate texture can shine without being warped in an oven. One of my favorites is a simple salad with just tomatoes, bell peppers, jalapenos, garlic, balsamic vinegar, olive oil, and salt.

 

[reynolds5520]

Oh geez, you're making me hungry!

Looks like I have an excuse to visit our new Trader Joe's.

 

[cheezydemon3]

Aidells italian chicken sausage and peppers on a foccacia like thick crust. Fantastic.

Dipped the crust in olive oil with fresh crushed garlic, salt and pepper....AMAZING.....

 

[Swarley88]

Aidells italian chicken sausage and peppers on a foccacia like thick crust. Fantastic.

Dipped the crust in olive oil with fresh crushed garlic, salt and pepper....AMAZING.....

Damn does that look utterly amazing man.

 

[cheezydemon3]

Damn does that look utterly amazing man.

Thank you my brother!

 

[headbanger]

Aidells italian chicken sausage and peppers on a foccacia like thick crust. Fantastic.

Dipped the crust in olive oil with fresh crushed garlic, salt and pepper....AMAZING.....

Very nice! :rockin:

 

[cheezydemon3]

Very nice! :rockin:

High praise from you dark overlord!!

That Aidell's chicken italian sausage is AMAZING stuff. I don't care about fat or sodium, I like TASTE. Also, their pork chorizo and andoullie blows anything else I've had away.

 

[Swarley88]

High praise from you dark overlord!!

That Aidell's chicken italian sausage is AMAZING stuff. I don't care about fat or sodium, I like TASTE. Also, their pork chorizo and andoullie blows anything else I've had away.

Who does worry about that garbage? Good tasting things always comes with some fat and other delicious stuff

 

[cheezydemon3]

Who does worry about that garbage? Good tasting things always comes with some fat and other delicious stuff

Agreed!

Sorry, but I feel the need to qualify anything I say involving "chicken sausage" because some people hear "Diet" or "Turkey bacon" or "Healthfood" just because it isn't made from a swine's behind.

FLAVOR is KING

 

[TrickyDick]

I've planning to make my own "pepperoni" one of these days. It is to sausage what a triple decoction lager is to homebrewing however. So I need to start from extract (fresh sausage) and work my way up the chain before I can attempt dry-cured fermented salami. Did you know pepperoni is an american term? In Italy, peperoni is a word for sweet pepper, like a bell pepper in the supermarket! What we call pepperoni is in Italian terms a spicy "salami".
Anyway, the guy who makes that Aidell (?sp?) sausage is one of the gurus of American sausage making.

Well regardless, that pie looks fantastic!

TD

 

[ChshreCat]

Put stuff on it.....pure genius!

I hope I wasn't getting too technical.

 

[headbanger]

High praise from you dark overlord!!

That Aidell's chicken italian sausage is AMAZING stuff. I don't care about fat or sodium, I like TASTE. Also, their pork chorizo and andoullie blows anything else I've had away.

Good stuff for sure! I've got a pack of their mango Jalapeño links in the fridge waiting on Saturday.

 

[cheezydemon3]

Not to derail.......

Their chicken apple sausage with saurkraut and good mustard has seriously infringed on my bratwurst intake! Good GOD! Delicious.

 

[Evets]

Speaking of saurkraut and mustard, my friend Norma and I, just yesterday made this pizza, using a blend(50/50) of yellow mustard and mayo as the sauce, along with a mild white cheddar, saurkraut, sliced onion and smoked kielbasa. It was actually quite good in a "hotdog" kind of way.

 

[cheezydemon3]

LOL!!!! AWESOMENESS INCARNATE!!!!!

No reason it wouldn't work.......maybe the mustard and mayo cold on top at the end might be a thought, but I'd sure eat it!!

 

[Evets]

The mayo is there to temper the bite of the mustard a bit. It really does work quite well. The topping possibilities are endless, of course. I'm thinking chile, Texas style.

 

[cheezydemon3]

The mayo is there to temper the bite of the mustard a bit. It really does work quite well. The topping possibilities are endless, of course. I'm thinking chile, Texas style.

Anything that would make a good sandwich is a no brainer.

I am thinking maybe a turkey and dressing pizza with gravy as the sauce

Or shepherd pie pizza with mashed potato and beef stew.

 

[Evets]

Sure, why not?! Tho, at some point you may want to consider a Chicago style deep-dish crust. oooh, baby!:rockin:

 

[mtnagel]

I've had taco pizzas and cheeseburger pizzas that were both awesome.

 

[cheezydemon3]

I've had taco pizzas and cheeseburger pizzas that were both awesome.

Ooooh!

Gonna have to say that a fry bread crust with taco meat, tomatoes, onions, hot sauce and monterray jack would be AWESOME!!!!!

 

[ChshreCat]

One of the best pizzas I've had was a fajita pizza. I'm thinking about replicating it myself. Cook up the flank steak and veggies on the grill, slice up the meat then make pizza with it.

 

[headbanger]

Anything that would make a good sandwich is a no brainer.

I am thinking maybe a turkey and dressing pizza with gravy as the sauce

Or shepherd pie pizza with mashed potato and beef stew.

Rueben pizza with corned beef, sour kraut and swiss on rye sourdough crust?

 

[reynolds5520]

Cook up the flank steak and veggies on the grill, slice up the meat then make pizza with it.

Even without the fajita theme, grilling the meat and veggies first is a good way to remove some of the water that would otherwise be on top of your pizza. I always grill or stir fry anything wet like peppers and onions and shrimp before I make up the pizza.

 

[cheezydemon3]

Even without the fajita theme, grilling the meat and veggies first is a good way to remove some of the water that would otherwise be on top of your pizza. I always grill or stir fry anything wet like peppers and onions and shrimp before I make up the pizza.

Bacon and sausage go on raw if feasable for me! Sausage is usually partly cooked but not bacon. Of course I am with you on reducing water, that is why I don't use fresh mozzerella

 

[CreamyGoodness]

Embarrassing fact. One time I put homemade mushroom con fit on a pizza... it came out like pizza soup.

It was tasty, but it wasnt pizza.

 

[Ostomo517]

Stromboli I made on my new stone last night. Third time I use it just keep forgetting pictures. Getting a little better with it and this crust was really great.