The Home Made Pizza Thread

[Dawai]

Beer dough pizza.. ham, double cheese, bacon, pepperoni, nothing fancy. really tasty thou, we fed the neighbors with the other one.

 

[ChshreCat]

 

[LouHale80]

Im not going to lie, as a direct result of following this thread I'm going to grill pizza tonight.

 

[gratus fermentatio]

This entire thread is awesome on so many levels; my pizza making has improved significantly as a direct result of reading what you folks have done. Just wanted to say thanks for sharing your knowledge & raising the pizza quality bar.
Regards, GF.

 

[LouHale80]

Im not going to lie, as a direct result of following this thread I'm going to grill pizza tonight.

And drink one of my last bottles of home brew. I can't belive I forgot to include the beer.

 

[FlyingDutchman]

way back in the thread I seen mention from Evret about using brown rice flour on the peel. I have been using it instead of flour/cornstarch and that baby slides right off like I knew what I was doing everytime!

Corn meal - nature's ball bearings!

And that's all I have to say about that...

 

[finsfan]

i guess i didnt get a picture of the first one but here is the second. basic sauce with pepperoni, 3 pepper cheddar that is damn spicey, and some good ole mozzarella. first time using active yeast and not self rising dough, already love the difference in the way the crust cooks!

 

[chefcurt]

Dali pizza! Yukon gold potatoes, red onion, black beans and Pf Changs Dali sauce (where I work) instead of pizza sauce. Sprinkled with toasted cumin seeds. Spicy and very tasty!

 

[Gutpunch]

Not a great picture, but whatever; the pie was delicious, so here we go. That's fresh oregano from the garden sprinkled over the top after it came out of the oven, and you can't see the green bell peppers and jalapenos from the same garden under all the cheese, but good lord...

 

[jammin]

I personally love the extra char. So does SWMBO... so good

 

[FastAndy]

First attempt at making pizza on the grill. Just a simple cheese and pepperoni on homemade crust. Came out nicely. I added some wood chips to the smoker box to see if it would impart a more wood fired taste. I'll know here shortly.

 

[cheezydemon3]

Would that be boar's head sandwich style pepperoni swift Andrew?

 

[FastAndy]

Would that be boar's head sandwich style pepperoni swift Andrew?

Why yes, yes it is.

 

[cheezydemon3]

Good stuff indeed!

 

[ChshreCat]

I've often found that ugly food tastes best.

 

[CreamyGoodness]

After being in the debate forum, can I just say that there is something unbelievably beautiful about the fact that no one hates a good pizza?

 

[cheezydemon3]

After being in the debate forum, can I just say that there is something unbelievably beautiful about the fact that no one hates a good pizza?

Oh people have probably died over the thin crust/thick crust debate.

I remember a co-worker eagerly awaiting my response when I was asked which I prefer one time......

 

[ChugachBrewing]

Not a great picture, but whatever; the pie was delicious, so here we go. That's fresh oregano from the garden sprinkled over the top after it came out of the oven, and you can't see the green bell peppers and jalapenos from the same garden under all the cheese, but good lord...

Appears to be one of the better pies on this thread. Post a picture of your crumb structure

 

[Evets]

I may have posted this pie already somewhere, but what the hay, right?

 

[FastAndy]

I've often found that ugly food tastes best.

You callin my pizza ugly?

 

[Chuginator]

I may have posted this pie already somewhere, but what the hay, right?

That looks incredible. Did you share your dough recipe? If not, would you care to?

 

[Bensiff]

Oh people have probably died over the thin crust/thick crust debate.

I remember a co-worker eagerly awaiting my response when I was asked which I prefer one time......

Who cares if its thick/thin so long as it isn't crunchy...save that for bruschetta

 

[CreamyGoodness]

As of yet New York style pizza and the occassional coal oven pizza have been favorites. I tend to shy away from thin crust. If I'm ever in chicago I'll give deep dish a try, but I am suspicious at best (I had "chicago style" in connecticut that could have chipped a tooth)

 

[cheezydemon3]

I care not as long as it tastes good!

I guess I generally prefer thin crust, but a fantastic crust is never to be measured (literally)

 

[Evets]

That looks incredible. Did you share your dough recipe? If not, would you care to?

This was my twist on Peter Reinharts N.Y. style recipe. IIRC it went something like this.
Hi gluten flour; 322 grams
water 200 g
IDY .5 t
salt .5T
o. oil .5T
honey 2 t

Mix to incorporate all the ingredients, a couple stretch and folds and ferment in the fridge for 2 days.

 

[Chuginator]

This was my twist on Peter Reinharts N.Y. style recipe. IIRC it went something like this.
Hi gluten flour; 322 grams
water 200 g
IDY .5 t
salt .5T
o. oil .5T
honey 2 t

Mix to incorporate all the ingredients, a couple stretch and folds and ferment in the fridge for 2 days.

Thank you!

 

[Matteo57]

Yum!!!

 

[ghosthef]

 

[ghosthef]

Kapow!

 

[CreamyGoodness]

oh ok... I'll like that pic