The Home Made Pizza Thread
- Thread starter cheezydemon3
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bottlebomber
Well-Known Member
Probably helps to counteract the grease boat effect.Melana said:
OP
OP
cheezydemon3
Well-Known Member
Opposite 
I put raw bacon on the very top and grease trickles through every bit.
DELICIOUS.
I put raw bacon on the very top and grease trickles through every bit.
DELICIOUS.
BGBC
Well-Known Member
Nice pic, my mouth is watering...
Bensiff said:
Epic crust!
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
CreamyGoodness
Well-Known Member
You and I bro... we will always agree on pizza at least.
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ChshreCat
Well-Known Member
Why on earth would you ever want to do that!?! When the pepperoni cups up and holds in the little pool of grease is the best!!!
Cheesy_Goodness
Well-Known Member
A few pies from this weekend.
1) Pesto, cheese, tomatos, sausage, red pepper, onions
2) Tomato sauce, cheese, sausage, red pepper, spinach, bacon, chipotle peppers, onions
3) Same as #2 minus chipotle peppers
4) Dat crust
1) Pesto, cheese, tomatos, sausage, red pepper, onions
2) Tomato sauce, cheese, sausage, red pepper, spinach, bacon, chipotle peppers, onions
3) Same as #2 minus chipotle peppers
4) Dat crust
yum! I'll go get on a plane... be there in a few hours...
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MAde my first calzone tonight and it turned out pretty well. I only let the dough rise for about 30 minutes so I was surprised with my results Just a basic marinara, mozzarella, hamburger pepperoni, and then light oil and parm when its done
Just a basic marinara, mozzarella, hamburger pepperoni, and then light oil and parm when its done
I've got to visit Kansas....
MAde my first calzone tonight and it turned out pretty well. I only let the dough rise for about 30 minutes so I was surprised with my results
Looking good, practice makes prefect and i'm far from.
I know Melana is sending a culture and just as in beer yeast brings a lot of the flavors in the breads , the more the better.
Melana, I know you put it out there, I would like your culture and i'll send you some of mine.
I'm interested in other strains people have been using, as said before mine is more then 10 years old so it is "the house yeast"
ChefRex said:
Yes, I will work on it when I get back from looking at rusty car parts in Hershey this week.
If you're ever in Atlanta airport, terminal A, there is a varasano's pizza joint that's pretty darn good.
Imported buffalo mozzarella, nice dough with leoparding on the crust, imported salumi, etc.
TD
Imported buffalo mozzarella, nice dough with leoparding on the crust, imported salumi, etc.
TD
m3n00b
Well-Known Member
Just made a rustic Mediterranean pesto pizza with feta, parmesan, sun dried tomatoes, green olives, grilled artichoke hearts, fresh jalapeno,Greek lamb sausage and fresh basil and spinach. All on a garlic and herb crust.
PM sent, please send a slice to my address, thanks
Omg. Love the flavor combo
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made another couple calzones this weekend. Burnt the schit out of the first one but got the second one right
finsfan said:made another couple calzones this weekend. Burnt the schit out of the first one but got the second one right
Nice, what was in them?
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I didnt have much so it was just a little pizza sauce, hamburger, pepperoni, and lots of mozzarella
Sounds yummy!
My wife has been asking for pizza for a couple of weeks now but other projects and commitments kept getting in the way.
On Friday I started a dough for baking on Saturday night but again things came up and it ended up maturing in the fridge until tonight (Monday). It sure was a good one.
The dough was a very wet 65% hydration with Antimo Caputo Pizzeria Flour. Mixed as suggested on the Verrazano site - 75% of the flour with all of the water mixed at slow speed for about 9 minutes, then allowed to rest for 30 minutes before adding the remaining flour (plus 2% sugar and 2% salt).
I've found that the dough is warm enough from mixing that I can put it into the refrigerator right away. It was punched down and briefly kneaded when doubled an hour or so later and again several times in the subsequent days.
Tonight was the baking. All veggies were quickly stir fried to remove excess water before building the pie. The dough was stretched and par baked a few minutes first.
Toppings are:
Red and Yellow Bell Peppers
Mushrooms
Onions (caramelized a bit in the stir frying)
Broccoli
Ham
Pepperoni
Three cheeses (cheap wally world Mozzarella and their "taco blend" of Cheddar and Monterey Jack)
My wife likes the crust at the edge to have some flavor beyond the basic dough so I spread some sauce out on the edge. That makes it harder to tell when the crust is browning though and this one could have baked just a bit longer.
The bottom is nice and crisp without burning.
I was well into my third slice when I remembered to take the side shot. There was substantial oven spring and not much of the gooey dough layer under the toppings. (I'm still working on that.) The slices were firm enough to hold with a very soft crumb, just right for my tastes.
The good folks at Fairport Brewing Company supplied a half growler of cider from BlackBird Cider Works (the new Farm Brewer license in NY allows them to sell products from other NY farm brewers) to round out the meal.
On Friday I started a dough for baking on Saturday night but again things came up and it ended up maturing in the fridge until tonight (Monday). It sure was a good one.
The dough was a very wet 65% hydration with Antimo Caputo Pizzeria Flour. Mixed as suggested on the Verrazano site - 75% of the flour with all of the water mixed at slow speed for about 9 minutes, then allowed to rest for 30 minutes before adding the remaining flour (plus 2% sugar and 2% salt).
I've found that the dough is warm enough from mixing that I can put it into the refrigerator right away. It was punched down and briefly kneaded when doubled an hour or so later and again several times in the subsequent days.
Tonight was the baking. All veggies were quickly stir fried to remove excess water before building the pie. The dough was stretched and par baked a few minutes first.
Toppings are:
Red and Yellow Bell Peppers
Mushrooms
Onions (caramelized a bit in the stir frying)
Broccoli
Ham
Pepperoni
Three cheeses (cheap wally world Mozzarella and their "taco blend" of Cheddar and Monterey Jack)
My wife likes the crust at the edge to have some flavor beyond the basic dough so I spread some sauce out on the edge. That makes it harder to tell when the crust is browning though and this one could have baked just a bit longer.
The bottom is nice and crisp without burning.
I was well into my third slice when I remembered to take the side shot. There was substantial oven spring and not much of the gooey dough layer under the toppings. (I'm still working on that.) The slices were firm enough to hold with a very soft crumb, just right for my tastes.
The good folks at Fairport Brewing Company supplied a half growler of cider from BlackBird Cider Works (the new Farm Brewer license in NY allows them to sell products from other NY farm brewers) to round out the meal.
That's a pretty pie! Well done with all the veggies as they can get soggy.
Note to self , make veggie pie.
Note to self , make veggie pie.
Beautiful pizza!
Must make pizza this weekend.....
Must make pizza this weekend.....
Starter fed, pizzas on,why am i gaining weight since i joined this forum??
?
Long time lerker of this thread. Been dabbling in pizzas for a few years now, but finally got my camera out to take some pics. Made this dough a little wetter than usual, and when forming the cheese pie it snagged and ended oblong...oh well, still tasty!
Pepperoni
Cheese
Both
Pepperoni
Cheese
Both
jrgtr42
Well-Known Member
My fiancée and I make pizza almost every week. Generally we don't make our own crust dough (hangs head in shame) but we do get the frozen lump from a local farmer's market sort of place. Generally it's onion, mushroom, banana peppers and occasionally other veggies that look good. I have mostly given up on meat pizzas, too greasy.
I also like flavorful crust, so I brush it with garlic water. a dash of parmesan cheese and oregano on with the sauce, then the mozz cheese, then the veg. yum yum.
I also like flavorful crust, so I brush it with garlic water. a dash of parmesan cheese and oregano on with the sauce, then the mozz cheese, then the veg. yum yum.
Cheesy_Goodness
Well-Known Member
Long time lerker of this thread. Been dabbling in pizzas for a few years now, but finally got my camera out to take some pics. Made this dough a little wetter than usual, and when forming the cheese pie it snagged and ended oblong...oh well, still tasty!
Pepperoni
Cheese
Both
You've got the "circle pie technique" down to an art. I don't think I've ever made one as round as that pepperoni
