The Home Made Pizza Thread

[boydster]

It's a 13" cast iron skillet. I toss the crust and build the pie in the pan, then cook it at 425F. The cheese was pretty thin on that one because I wasn't sure what to expect for greasiness from the cheddar, but I am making another today that I'll go a little heavier on.

I also have a stone that I like using, but since I just got the skillet a few months ago I'm still going through my honeymoon phase with it.

 

[BikerBrewer]

It's a 13" cast iron skillet. I toss the crust and build the pie in the pan, then cook it at 425F. The cheese was pretty thin on that one because I wasn't sure what to expect for greasiness from the cheddar, but I am making another today that I'll go a little heavier on.

I also have a stone that I like using, but since I just got the skillet a few months ago I'm still going through my honeymoon phase with it.

That's what my buddies mom always used when she made pizza way back when we were kids. I always enjoyed having pizza there, I had always wanted to make one like that but forgot about it till I saw your post. Thanks.

 

[CB_in_Tokyo]

This thread made me insane with food lust. I had to give it a try. Here is my very first homemade pizza. Blue cheese, smoked chicken and peppers

Now I have another High Calorie obsession!

 

[HoppyDaze]

This thread made me insane with food lust. I had to give it a try. Here is my very first homemade pizza. Blue cheese, smoked chicken and peppers

Now I have another High Calorie obsession!

That looks delicious !!

 

[CB_in_Tokyo]

Thanks!

The bottom crust came out slightly undercooked unfortunately, but it was still yummy!

I ordered a pizza stone. I will definitely be doing this again. I made the crust dough in a bread maker and it worked out well.

 

[blaster_54738]

Granted it's all just store bought ingredients but I thought it looked so good so I'm posting it. Oh and it was delicious too!

 

[Evets]

Here are a few pics from last weeks pizza.

 

[Evets]

..and a pie made today with last weeks dough.

 

[bigjohnmilford]

Those all look awesome Evets


Sent from my iPhone using Home Brew

 

[Chuginator]

Looks fantastic, Evets!

 

[HoppyDaze]

I'm making a pizza tonight. 100% no knead whole wheat dough. Makes pizza somewhat healthy...until I cover it with delicious salty meat toppings.

 

[HoppyDaze]

Forgot the cooling pic but remembered to take a shot of the last victim.



Pepperoni, salami and shiitake shrooms

 

[MikeInMKE]

I'm making a pizza tonight. 100% no knead whole wheat dough. Makes pizza somewhat healthy...until I cover it with delicious salty meat toppings.

I would love to see the recipe for your 100% no knead whole wheat dough, if you could. Thank you.

 

[HoppyDaze]

I would love to see the recipe for your 100% no knead whole wheat dough, if you could. Thank you.

3 cups all purpose wheat flour
10-11 oz cold water
1 1/2 tsp salt
1/4 tsp yeast

-mix dry ingredients in bowl. I like to use a glass mixing bowl to see the action.
-add water and mix until all flour is absorbed. I use wooded spoon handle for this and a sauce spatula to scrape the sides.
-cover bowl with plastic wrap, sit in warm area of kitchen for 18-24 hours
next day:
-scrape dough from glass bowl onto flour covered surface
-coat hands in flour and separate dough mass in two or three mounds. (two bigger pizzas or three smaller ones). If only making one pie just form a ball out of the others and refrigerate until ready to bake. (3-5 days)
-form dough into ball and stretch. fold the right side into the middle, do the same with top, left and bottom sides.
-set ball seam down and cover with damp paper towel for 1-2 hours.
-dip dough ball into bowl of flour on both sides and form the crust.
-add toppings, bake at 450 for 15 minutes, cool

The main tricks are 1) a nice long rise to let the yeast do its thing and 2) very little handling of the dough.

Here is a youtube clip of the no knead master. Notice how he folds the dough and sort of tucks in the bottom. He does it a little different than me. I think I'm going to try the olive oil thing when I shape my next crust.

[ame="http://youtu.be/c_DrwsGB7OQ"]http://youtu.be/c_DrwsGB7OQ[/ame]

 

[Bensiff]

Hmmm, seems like with how springy it was that the glutens could have used a little more work. I would have also liked to see him cut into that to get an idea of the texture it produces. I let my mixer do all the work so its not too difficult, mix the ingredients up, let it rest for 30 then run it again for 5 minutes, and then let it rest a day or three to ferment. Come to think of it, I have a bunch of Weihenstephaner yeast in my fridge from a dunkel I should see what that gives me for dough.

 

[HoppyDaze]

Hmmm, seems like with how springy it was that the glutens could have used a little more work. I would have also liked to see him cut into that to get an idea of the texture it produces. I let my mixer do all the work so its not too difficult, mix the ingredients up, let it rest for 30 then run it again for 5 minutes, and then let it rest a day or three to ferment. Come to think of it, I have a bunch of Weihenstephaner yeast in my fridge from a dunkel I should see what that gives me for dough.

Here's a pic of the crumb with exact same recipe and procedure but baked whole as a loaf in a Dutch oven

 

[Jeffries55]

Bought the breadmaker from a couple posts back, and promptly unpackaged it, rinsed out the tray, and made a "leftover" pizza last night. San Marzano tomatoes puree (next time I'll get chunky and reduce it in a pan), thinly sliced homemade meatballs, shredded chicken, fresh parsley, red onions, oregano, and thyme topped with crushed red pepper and Monterrey jack.

 

[finsfan]

Bought the breadmaker from a couple posts back, and promptly unpackaged it, rinsed out the tray, and made a "leftover" pizza last night. San Marzano tomatoes puree (next time I'll get chunky and reduce it in a pan), thinly sliced homemade meatballs, shredded chicken, fresh parsley, red onions, oregano, and thyme topped with crushed red pepper and Monterrey jack.

You got the refurbished on off of ebay or a new one?

 

[Jeffries55]

Refurbished; I've had nothing but good experiences with refurbished, didn't get the warranty, I ran the dough setting twice and then let it rise a little... could have baked (@550) the pie a little longer, but it still turned out better than most of my other indoor pizzas (I use a cast iron pan on the grill.. but my grill has been covered in snow!).

 

[finsfan]

Refurbished; I've had nothing but good experiences with refurbished, didn't get the warranty, I ran the dough setting twice and then let it rise a little... could have baked (@550) the pie a little longer, but it still turned out better than most of my other indoor pizzas (I use a cast iron pan on the grill.. but my grill has been covered in snow!).

I got that same one yesterday in the mail and it didnt work. It read an eee error code and I have to ship it back. I also have had good luck with refurbished though. A while back a got a refurbished vizio 1080p 3d 52'' smart tv for $500 and its been great. This was the first thing that hasnt worked out

 

[Jeffries55]

I got that same one yesterday in the mail and it didnt work. It read an eee error code and I have to ship it back.(

That's a tough break man You probably had the ingredients all ready to go for it too, if you were like me I suppose worst case is you have to knead /rise the old fashioned way...

 

[unionrdr]

I made two more sheet pizzas again last night,biscuit crust again. But had to leave out the spent grains,as they made my diabetic wife sick last time. Dammit,now I have a couple big bags of dryed spent grains I can't use. (insert SOB! rainman scene here). Anyway,I used 8C of regular flour,two TBSP's baking powder,& some 4tsp kosher salt with 1C shortening. Jared pizza sauce with slabs of ham cut in short strips,bell pepper cut in thin strips & halved & crimini mushrooms. Topped with cheddar & monty kack cheeses. She loved this version,as it didn't mess up her diabeties.

 

[headbanger]

First two pies of 2014…

 

[two_hearted]

Homemade dough, homemade mozzarella, homemade tomato sauce, home cured/smoked bacon, home fermented jalapenos.

 

[HoppyDaze]

Homemade dough, homemade mozzarella, homemade tomato sauce, home cured/smoked bacon, home fermented jalapenos.

Looks great! Mmmmmm bacon

 

[bottlebomber]

Homemade dough, homemade mozzarella, homemade tomato sauce, home cured/smoked bacon, home fermented jalapenos.

That looks amazing! I made a whole slew of pies over the weekend, unfortunately there were 10 people over and they were getting eaten as quick as I could take them out, so no pics.


Sent from my iPhone using Home Brew

 

[hungry4hops]

Homemade dough, homemade mozzarella, homemade tomato sauce, home cured/smoked bacon, home fermented jalapenos.

Home fermented jalapeños!? Please tell me more, tell me more!

 

[two_hearted]

Home fermented jalapeños!? Please tell me more, tell me more!

Yes, they're delicious! They're lacto fermented much like sauerkraut and pickles. So they're more like pickled jalapenos, but not pickled in vinegar. I just clean them, half them, seed them and remove the stems and ribbing. Then put them in a crock or glass jar and cover with a brine (3-5% salt in chlorine free water). Then let it sit out a room temp for about a week, covered with a towel. Make sure they're submerged or mold can grow on them. Then cap them and throw them in the fridge. I usually add a little of my brine from a previous ferment to kick off the next one. It gets the lacto going.

My favorite things to ferment so far are saurkraut, carrots (with chiles and kaffir lime leaves), and good ole sweet corn.

 

[ChefRex]

Sweet onion and homemade sausage, sourdough half WW crust
I'm defiantly doing jalapeno that way with this years crop!

 

[bottlebomber]

I like the fermenter jalapeño idea. I ferment my hot sauce, or more like chili condiment each year. Just grind the chilis, add salt, ferment for 10 days, more salt, immersion blend it and then that's it. It will keep for years refrigerated.


Sent from my iPhone using Home Brew