The Home Made Pizza Thread

[Melana]

Mmmmm pizza.

 

[finsfan]

Made a calzone tonight, probably gonna gain 5 pounds after this beast. Cream cheese, 1/2 lb beef and almost a whole 2 cups of mozzarella, so good! and it looks like pac man!

 

[Cheesy_Goodness]

Don't make us beg for a shot of the innards

 

[Melana]

Made a calzone tonight, probably gonna gain 5 pounds after this beast. Cream cheese, 1/2 lb beef and almost a whole 2 cups of mozzarella, so good! and it looks like pac man!

Oh boy looks yummy.

 

[Gixxer]

Made a calzone tonight, probably gonna gain 5 pounds after this beast. Cream cheese, 1/2 lb beef and almost a whole 2 cups of mozzarella, so good! and it looks like pac man!

Cream cheese? SCORE!!!

 

[finsfan]

Don't make us beg for a shot of the innards

haha I didnt get a picture and im lazy to go to the fridge after drinking apfelwein

 

[T_Baggins]

Here's a simple, cheap yet tasty pizza we have been making lately. Simple pepperoni n cheese. Pepperoni and mozzarella. The big non-secret is the crust, which is actually a flat bread loaf from Dillon's. It's a focaccia (SP?) topped with parmesan, cheddar, and asiago cheeses. They have a another loaf that has just the asiago on it, I prefer that one because it adds a bit of saltiness. Everything is the cheap store brand, even the sauce...no fancy schmancy brand names, just simple flavor that is hard to beat!

 

[cheezydemon3]

Here's a simple, cheap yet tasty pizza we have been making lately. Simple pepperoni n cheese. Pepperoni and mozzarella. The big non-secret is the crust, which is actually a flat bread loaf from Dillon's. It's a focaccia (SP?) topped with parmesan, cheddar, and asiago cheeses. They have a another loaf that has just the asiago on it, I prefer that one because it adds a bit of saltiness. Everything is the cheap store brand, even the sauce...no fancy schmancy brand names, just simple flavor that is hard to beat!

I found that when I made a bunch of pizzas for the family, I would make a 7 ingredient one for me, maybe 5 for the wife, and the kids each wanted a single topping cheese pizza.

The grownup pizzas always turned out great, but I would always sneak a piece or 2 of the kids' pepperoni or olive pizza. Sometimes simple is best.

 

[headbanger]

Sometimes simple is best.

Ah yes, the very basis of the Neapolitan style.

 

[mtnagel]

Agreed. Many times when we go to a new pizza place, we get a cheese pizza. You can better judge their pizza when it's simple.

 

[ChshreCat]

When I worked at a pizza joint after high school you got a small pizza for each shift you worked for your meal break. I'd do cheese, and some mushrooms. Then I'd add some mushrooms and then a little cheese and then some mushrooms. Then I'd top it off with a bunch more mushrooms and another handful of cheese. Best pizzas ever.

 

[mccumath]

Wife and kids out of town, figured I would make a pie real quick... Little bit of bleu cheese on this was quite good. I may start putting a slight sprinkle on all of my pizzas.

 

[cheezydemon3]

Wife and kids out of town, figured I would make a pie real quick... Little bit of bleu cheese on this was quite good. I may start putting a slight sprinkle on all of my pizzas.

I just ate and that post made me hungry!

 

[Melana]

Wife and kids out of town, figured I would make a pie real quick... Little bit of bleu cheese on this was quite good. I may start putting a slight sprinkle on all of my pizzas.

I haven't eaten and that post made me hungry.

 

[ChshreCat]

Wife and kids out of town, figured I would make a pie real quick... Little bit of bleu cheese on this was quite good. I may start putting a slight sprinkle on all of my pizzas.

I like a little feta and/or gorgonzola, myself.

 

[Adeering]

Just thought I add to this thread a couple tips Ive picked up from the many pizzas I made and one of my own.

When adding sugar to your dough, replace it with wither LME or DME, the more complex sugar takes longer for the yeast to break down. So you get a double rise out of it, the first rise (around an hour to rise) the yeast break down all the simple sugars, work the dough and let it rise for another 45min and you get a second rise. I picked up the tip from my favorite cooking show "Good Eats" and have found i love the dough.

Also from that same show, I grill my pizza and love the thin crispy outside of the dough with a slight chewy inside, plus its super quick at only around 4 mins of cook time. Also have a grill and not a brick oven stove to get the proper temps.

Also, I highly recommend for all you doing store bought sauce/dough to find a simple recipe and make your own, the results are amazingly delicious and worth the time

And as promised heres a picture of one of my pizzas: This one is a Tequila Fajita Steak with grilled peppers and onions

 

[Cheesy_Goodness]

Wife and kids out of town, figured I would make a pie real quick... Little bit of bleu cheese on this was quite good. I may start putting a slight sprinkle on all of my pizzas.

I usually put some bleu cheese on mine too...It's crazy good with a bit of pineapple

 

[TrainSafe]

Just thought I add to this thread a couple tips Ive picked up from the many pizzas I made and one of my own. When adding sugar to your dough, replace it with wither LME or DME, the more complex sugar takes longer for the yeast to break down. So you get a double rise out of it, the first rise (around an hour to rise) the yeast break down all the simple sugars, work the dough and let it rise for another 45min and you get a second rise. I picked up the tip from my favorite cooking show "Good Eats" and have found i love the dough. Also from that same show, I grill my pizza and love the thin crispy outside of the dough with a slight chewy inside, plus its super quick at only around 4 mins of cook time. Also have a grill and not a brick oven stove to get the proper temps. Also, I highly recommend for all you doing store bought sauce/dough to find a simple recipe and make your own, the results are amazingly delicious and worth the time And as promised heres a picture of one of my pizzas: This one is a Tequila Fajita Steak with grilled peppers and onions

I wasn't hungry until I saw this.

 

[bottlebomber]

Wife and kids out of town, figured I would make a pie real quick... Little bit of bleu cheese on this was quite good. I may start putting a slight sprinkle on all of my pizzas.

.

 

[troy2000]

I went through the first part of this thread, ran out of time, and skipped to the last couple of pages. So I may be repeating a tip someone else has already mentioned:

I haven't made pizza (yet), but I make focaccia regularly. I mix the dough with only half the flour but all the water and yeast, cover the bowl, and place it in the refrigerator - overnight if possible, but at least until the soupy mixture rises and falls. Then I stir in the rest of the flour, and proceed with kneading, rising, etc. as usual. It gives the focaccia a bit of a sourdough flavor and texture, especially if it sets overnight.

I came up with the method on my own, then found out the rest of the world has been doing it for a long time. Probably since bread was invented...



This one was grilled. I cooked it directly on the grate with indirect heat, then slid it onto the cookie sheet I originally formed it on, for the trip back into the kitchen.

Before the last rise, I spread olive oil doctored with minced garlic and Italian seasoning over it; I keep a bottle mixed and stashed just for the purpose. And right before cooking this particular one, I added red onion and fresh rosemary.

Almost forgot: the dough is half fresh-ground whole wheat flour, and half all-purpose white flour.

 

[mccumath]

.

My house, I do what I want...

 

[Melana]

Just thought I add to this thread a couple tips Ive picked up from the many pizzas I made and one of my own.

When adding sugar to your dough, replace it with wither LME or DME, the more complex sugar takes longer for the yeast to break down. So you get a double rise out of it, the first rise (around an hour to rise) the yeast break down all the simple sugars, work the dough and let it rise for another 45min and you get a second rise. I picked up the tip from my favorite cooking show "Good Eats" and have found i love the dough.

This does work remarkably well. Since I've been brewing AG I sparge a bit extra to use in the dough instead of water.

 

[cheezydemon3]

Sampled Headbanger's pies last night.

That pellet grill is magical! completely reproduces the effect of a wood fired oven, but with far less mess and a lot more control.

Wish I had taken a few pics, but the food, the homebrew, and the company were FANTASTIC.

 

[Melana]

Sampled Headbanger's pies last night.

That pellet grill is magical! completely reproduces the effect of a wood fired oven, but with far less mess and a lot more control.

Wish I had taken a few pics, but the food, the homebrew, and the company were FANTASTIC.

Now you're just bragging!

 

[headbanger]

Now you're just bragging!

No, if he were bragging he would have divulged the fact that out of the three pies, the one he made was the best.

 

[Melana]

Now you're making an east coast girl green with envy.

 

[Melana]

And hungry.

 

[bottlebomber]

I'm about to get real with Chef Rex's culture that he graciously endowed me with a full month ago. It took off nicely in a half cup of flour/water, and we made pancakes with it Sunday morning to give it a test run. This weekend I'm going to see what she can do on some pies.

 

[Melana]

I'm about to get real with Chef Rex's culture that he graciously endowed me with a full month ago. It took off nicely in a half cup of flour/water, and we made pancakes with it Sunday morning to give it a test run. This weekend I'm going to see what she can do on some pies.

Don't forget to make English muffins....

 

[cheezydemon3]

Honestly a few names came up that we wouldn't mind cooking and hanging out with and yours was one, Melana.