The Home Made Pizza Thread

[ChugachBrewing]

Infrared thermometer is the way to go. As for baking time, my target is under 4 minutes. Have only achieved that in wood fired oven.

 

[FermentNEthinG]

Spoken like a guy who's never shopped at William Sonoma. I did get my coffee maker there though and wouldn't trade it for anything, but it did cost me 300 bucks and it was about the cheapest thing I saw in the store save a 175 dollar cutting board that I kind of fancied too.

Come on man, it's not that bad! For some reason I thought the pizza was cooked within a stoneware box of some sort. Not on top of a stone and stand.

Instead, I ordered the square pizza stone with frame for my grill this morning. Only 36.00 bucks on sale. I will be making some pizza's tonight for the family for the first time on the grill. I was getting great results with my wall oven but I would like more heat!

Looks like I will be getting my temp probes still...:rockin:

 

[ChugachBrewing]

Here are a few articles for thought on creating a "real" pizza oven without actually building a structure near your house. Temps pushing past 800.
This is the goal, in my opinion.

http://slice.seriouseats.com/archiv...-the-ultimate-home-pizza-setup.html?ref=title

 

[Evets]

I'll have to get my pizza grill out of the shed one of these days and take it for a spin. I haven't used it since last summer. Propane and wood combo.

 

[cheezydemon3]

Beautiful pics! That orange bell really makes it pop visually! Need to get some of that! Visual is not as important as taste, but if it is yummy, good visuals can make it even better!

 

[TrickyDick]

Pepperoni, onions, robusto, parm, and black olives..

What's robusto? I thought it was a cigar...

5:

 

[TrickyDick]

By the way, was wondering if anybody has tried making pizza dough using lager yeast with a cold ferment, or with a combo of sourdough culture (to add lactic acid bacteria) and lager yeast (so as to do a cold ferment)??

TD

 

[GRBC]

My current sourdough culture started out with some Denny's Favorite 50 ale yeast. As you feed the culture by adding flour and water, you get plenty of lacto and whatever else makes it "sour". Made some dough with it last night that is in the fridge until I make a pizza with it sometime this weekend. Even though it is/was ale yeast, it does ferment cold & rise in the fridge.

 

[cheezydemon3]

My current sourdough culture started out with some Denny's Favorite 50 ale yeast. As you feed the culture by adding flour and water, you get plenty of lacto and whatever else makes it "sour". Made some dough with it last night that is in the fridge until I make a pizza with it sometime this weekend. Even though it is/was ale yeast, it does ferment cold & rise in the fridge.

Good to know! Mine wasn't around long enough to get "sour"

 

[headbanger]

What's robusto? I thought it was a cigar...

5:

Some really good cheese, similar to romano.

 

[DisturbdChemist]

Because of this thread i made some dough last night for some pizza's tonight with the girlfriend. First attempt and hopefully it'll turn out well. Will take pics.

 

[finsfan]

i almost had a pizza catastrophe last night! I made the pie dough and had the stone heating up in the oven, i always pre cook the crust 5 minutes cuz my oven only gets to 550, so i pulled the crust out went to top it and my sauce was molded! fortunately i had alfredo sauce haha the first one i made was just alferdo pepperoni sharp and mozzarella and turned out good. the second one i made though was a masterpiece. I had leftover smoked 4 cheese macaroni i made on fathers day (parm, cream cheese, sharp and gouda, smoked for an hour with hickory!) so i thought what the heck, this will be good with alfredo on a pizza, and it was amazing! i wish i would have taken pictures but it was late, i had a huge mess to clean up, and i had been mowing/cleaning/polyurethane-ing my bar, so i skipped the pictures. glad i made this pie though, SO GOOD!

 

[TrickyDick]

Good save!


When I make pizza I usually do my own sauce. It takes very little time. I use Cento brand usually of canned whole tomatoes. There are other DOP tomatoes which are more expensive but to my unsophisticated palate, I cannot tell the difference.
I discard the basil leaf, remove the skins and stem pieces. Then I take the remainder, including the liquid, seeds and all, and crush with my bare (well washed) hands and then if you like you can hit it with a few seconds of immersion blender. I like it a little rustic with different sized chunk, so I take it easy with the immersion blender. I then add some salt and if needed sugar. I have previously used Penzey's (a spice company) pizza seasoning about 1.5 tablespoons. I think that it adds some layers of flavor but detracts from the tomato flavor somewhat. I will try to refrain from using this on my Neapolitan type pizzas therefore. The tomatoes stand pretty well on their own, but if you don't have the seasoning and some some extra flavors, you can add some oregano, garlic powder or even fresh garlic, and red pepper and fennel plus the salt and sugar and you should be pretty close. That way you never need worry about moldy jarred sauce again!

TD

 

[cheezydemon3]

SAUCE

The absolutely easiest and tastiest sauce I do is actually thinly sliced RAW tomatoes seasoned with salt pepper and oregano single layered where sauce would be, top as usual.

I have had people tell me that they hate tomato on pizza and I serve them this and they can't even tell. It cooks and seems like sauce.

 

[finsfan]

well i wish i woulda had the resources to make my own sauce but the fridge was running low and it was almost ten when i was making these pizzas, i need to start trying sauce recipes tho

 

[TrickyDick]

I've done jarred sauces too for variety.

I like the tomato pie pizza. Cheese goes on first then other toppings, take fresh preferably very ripe tomato slices and lie on top or better crush in your hands holding over pie.

Will try it backwards some time and see if the tomatoes dissolve into a sauce

Getting hungry...

TD

 

[cheezydemon3]

I've done jarred sauces too for variety.

I like the tomato pie pizza. Cheese goes on first then other toppings, take fresh preferably very ripe tomato slices and lie on top or better crush in your hands holding over pie.

Will try it backwards some time and see if the tomatoes dissolve into a sauce

Getting hungry...

TD

they don't exactly dissolve, but your teeth cut right through them with little resistance, much like sauce. It is SO easy.

 

[Gutpunch]

they don't exactly dissolve, but your teeth cut right through them with little resistance, much like sauce. It is SO easy.

Love this idea. Do the skins break down enough that they don't peel away in stringy rings when you bite into them?

 

[cheezydemon3]

Love this idea. Do the skins break down enough that they don't peel away in stringy rings when you bite into them?

I won't say that you never get a bite that seems like a tomato, but it really is almost the same as pureed sauce. I slice them pretty darn thin.

 

[GRBC]

Here's my pizza tonight from my Denny's Favorite 50 sourdough starter. Tasted great.

 

[ChshreCat]

For a tomato based sauce I usually just throw tomatoes (canned or a fresh/canned mix) into a blender with some garlic, basil and oregano and run until smooth.

Usually, though, I prefer olive oil on the crust before the cheese and toppings.

 

[bob1852]

Usually, though, I prefer olive oil on the crust before the cheese and toppings.

I love olive oil, baby spinach, diced roma tomatoes, sliced kalamata olives, red onions, sliced pepperoncini rings, homemade Canadian bacon, and a blend of Feta and Mozzarella cheeses.

It sounds like a lot, but the key with lots of toppings is to use very little of each.

 

[chefcurt]

Grilled shrimp and roasted veggies. Homemade crust sauce and cheese. Oh yeah. Beer too!

 

[LakesideBrewing]

Our house sauce is very simple too. I take canned San Marzano tomatoes and squeeze them by hand until fairly smooth and picking out any green, hard pieces. Season with salt, pepper, basil, oregano, and a little garlic powder. I don't cook it, I just put it on the pizza. It tastes a little sweet and very fresh.

 

[ChshreCat]

I love olive oil, baby spinach, diced roma tomatoes, sliced kalamata olives, red onions, sliced pepperoncini rings, homemade Canadian bacon, and a blend of Feta and Mozzarella cheeses.

It sounds like a lot, but the key with lots of toppings is to use very little of each.

I'm the same way. I get funny looks at the grocery store when I'm making pizza because I'll hit the gourmet olive table and show up at checkout with several containers, each with about five olives or two pepperoncini in them.

 

[Dawai]

Beer Pizza Dough..

I didn't invent this dough, we have used it now three times thou and adopted it here. IN a bread machine on dough setting. Makes a great texture dough I could not tear easily spreading it out.

2 1/4tsp yeast (I used bread yeast fleishmans)
2 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons soft butter
1 cup flat beer (easy to obtain flat beer around here)
10-12" pizza pan with olive oil
I made a starter with the yeast in a cup while I was measuring the other things. It was frothy when I poured it into the machine.

Roll edges up, brush with olive oil, add toppings.

425 degrees @15 minutes.. we took it off the stone to brown the bottom better on the oven grille. I used Spaghetti sauce instead of the pizza sauce.

My wife worked at a pizza shop in Michigan.. she even liked this one. Normally not good enough for her critique. Someone said it is a Chicago style crust..

 

[theveganbrewer]

Beer Pizza Dough..

I didn't invent this dough, we have used it now three times thou and adopted it here. IN a bread machine on dough setting. Makes a great texture dough I could not tear easily spreading it out.

2 1/4tsp yeast (I used bread yeast fleishmans)
2 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons soft butter
1 cup flat beer (easy to obtain flat beer around here)
10-12" pizza pan with olive oil
I made a starter with the yeast in a cup while I was measuring the other things. It was frothy when I poured it into the machine.

Roll edges up, brush with olive oil, add toppings.

425 degrees @15 minutes.. we took it off the stone to brown the bottom better on the oven grille. I used Spaghetti sauce instead of the pizza sauce.

My wife worked at a pizza shop in Michigan.. she even liked this one. Normally not good enough for her critique. Someone said it is a Chicago style crust..

Looking for a quick one so I'll try this out. Totally forgot I could use my bread machine for this till you mentioned it, set it and forget it!

 

[theveganbrewer]

Beer dough turned out excellent with heady topper clone in it!

 

[Evets]

Looks good!

 

[Chuginator]

I can always count on this thread to make me hungry!