The Home Made Pizza Thread

[cheezydemon3]

Well, Daddy always said I'd never be no rocket surgeon and I guess that's true because I don't even know what prost means, let alone how to do it.

Or perhaps that train has sailed....does the button disapear after you prost a thread? I no longer see it.

 

[headbanger]

Or perhaps that train has sailed....does the button disapear after you prost a thread? I no longer see it.

I know not of that which you speak my friend.

 

[mpride1911]

I want to get back on this. I started making a lot, but then my weight started climbing and I quit my homemade pizzas cold turkey, but I miss them so much.

 

[mtnagel]

Moderation man. Eat them, but just don't eat them as often and don't eat the whole thing

 

[Fuzzymittenbrewing]

Moderation man. Eat them, but just don't eat them as often and don't eat the whole thing

Easier said than done!!

 

[DisturbdChemist]

Easier said than done!!

When I made them. They are my work lunch over a course of a week. Definitely saves money though I do want to eat them all at once lol

 

[Evets]

I made a couple more Detroit style pies tonight. Plain cheese and pepperoni.

 

[TrickyDick]

Are you pre-baking the dough and then adding the cheese and other toppings? I thought meat went below the cheese for Detroit style. Been trying to read up on it as I'm from Michigan, though can't say as I ever had "detroit" style before. The dough, and cheese crust look awesome!

and by the way, where do you get the pans?


TD

 

[Evets]

Are you pre-baking the dough and then adding the cheese and other toppings? I thought meat went below the cheese for Detroit style. Been trying to read up on it as I'm from Michigan, though can't say as I ever had "detroit" style before. The dough, and cheese crust look awesome!

TD

First, I must confess that my friend, Norma, gave me the dough on Tuesday and I just now baked them up. I put the cheese on first, then baked. With maybe three minutes to go, I added the pepperoni. The sauce went on when they came out.
Some put the meat under the cheese and some put the sauce on before baking. I like saucing after so as not to impede the oven spring with a heavy sauce, lest it get soggy in the middle.

 

[Evets]

http://detroitstylepizza.co/detroit-style-pizza-pans/

 

[Evets]

Check out this thread on pizzamaking.com. http://www.pizzamaking.com/forum/index.php/topic,21559.2000.html
Probably best to start on the last page and work back til you've had enough.

 

[TrickyDick]

Thats thuge detroit style pizza thread! I started reading already. I might read some over the next week during down time at work. I remember the pizzas I grew up eating were a mix of pizza hut pan pizza, and little Caesar's, which I thought used to be the square pizzas, but later went to the round style. Its been 20+ years since I lived in MI though so my recollections might be far off! I do recall those crusted edges on the pizza, and the sicilian-esque style of many pizzerias in the neighborhood. I was in Western MI, not Detroit area, so we didn't get the Buddy's stuff like everyone talks about. Found a source for a pan, so I am going to have to try my hand at this some day!

TD

 

[m3n00b]

Well this thread gave me the motivation to bust out the old pizza stone! Its been about 5 years. My first job was at a family owned pizza spot. I still got it as this came out great. Tasted better than anything I've ever ordered.

I love my pizzas simple and rustic. Made some garlic dough. Spread evoo and Italian herbs all over. Coated with fresh made sauce, cheddar, jack, pepperoni and 3 min before I took it out of the 550f oven I melted some fresh mozzarella on top. Making another one tomorrow as I had some dough left.

 

[ChshreCat]

I want to get back on this. I started making a lot, but then my weight started climbing and I quit my homemade pizzas cold turkey, but I miss them so much.

 

[mpride1911]

Haha yeah. It was declared a vegetable by the government after all. I have to work off the gluttony from my South Korea trip, then I'll start making some again.

 

[m3n00b]

Made two more pies last night.

 

[finsfan]

Made two more pies last night.

that looks very nice

 

[mtnagel]

Beautiful m2n00b.

I made some no-knead dough last night and it's been sitting out since then. I will give spread it out when I get home and do another hour or so rise and then I'll grill it tonight. I'm very excited for dinner

 

[mb82]

Thanks to this thread I got back to making pizza. Never was that good at it before, I'm terrible now. My friends have been raving about this dough you buy at a local market and cook up to a thin crust. Threw the pizza stone onto the grill on a hot temp. Got the dough as thin as I could threw on my toppings and put it onto the stone. Well lets just say the bottom was black within a minute and the rest of the dough was raw. Oh yeah apparently what they think is a thin crust isn't, not by a long shot. Oh well looks like I have some more work to do in order to get it right. I won't be buying storebought dough again... unless it is from the local pizza joint.

 

[Evets]

FWIW, It's much easier to make good pizza in a regular oven than on the grill.

 

[terrapinj]

recently started making pizza on my little charcoal grill and couldn't be happier

i put the dough directly on the lightly oiled grill for a few minutes until it doesn't stick then flip it over onto a cookie sheet or board apply sauce and toppings on the side that was just facing down and then place back on the grill for a few more minutes

crispy fluffy crust

this one was done with light amount tomato sauce and fresh mozz - we added the fresh tomato arugula and sliced parm after it cooked

 

[mb82]

FWIW, It's much easier to make good pizza in a regular oven than on the grill.

As I discovered. I used to make it in the oven, I didn't want to heat up the kitchen if I could.

 

[mtnagel]

FWIW, It's much easier to make good pizza in a regular oven than on the grill.

Eh, maybe you are right. But it's a, "to each their own kind of thing."

As I discovered. I used to make it in the oven, I didn't want to heat up the kitchen if I could.

But definitely this. It's faster and doesn't heat up the kitchen so for me, grilling is the winner. At least when it's hot out.

Here's the pizza I made this week on the grill. No end picture because I was so excited to eat it. Of course I put too many toppings and cheese on (it's so hard to resist even though I know I shouldn't). Because my grill heats unevenly (I need a new burner), I kept rotating slightly maybe 6 times in the 6 or so mins it was on the grill and it didn't get burned. Tasted great.

 

[mtnagel]

Dupilcate.

 

[Evets]

Hey, whatever works for you.

Those grill pies above look great, BTW.

 

[cheezydemon3]

I love grilling pizza, the crust fries a little bit with the opil and is a different animal than the same crust on a stone.

Only thing I don't like so much is the lack of heat on the top. the cheese melts but no browning at all.

HB's pellet gril seems to take care of that, but my regular one did not. Even way preheated, lid closed.

 

[Melana]

My charcoal grill gets rocket hot and does a nice job browning the pizza...

CD - are you playing with gas or charcoal?

 

[Jaysus]

Evets> What's the trick to get that Airstream at an event?

 

[cheezydemon3]

My charcoal grill gets rocket hot and does a nice job browning the pizza...

CD - are you playing with gas or charcoal?

Both. I find that if it browns the top at all the bottom is charcoal.

I have considered sliding in a cookie sheet or stone underneath to let the top get more done.

 

[headbanger]

Both. I find that if it browns the top at all the bottom is charcoal.

I have considered sliding in a cookie sheet or stone underneath to let the top get more done.

Try a good stone, a pan will still burn the bottom if you're not careful. My grill cooks top down so it's really not an issue for me, in fact I usually have to move the pizza up over the fire pot at the end of the cook to get the bottom good and done.