The Home Made Pizza Thread

[bottlebomber]

Smoked aged Gouda, anchovies, prosciutto, black olives

Hedgehog mushroom with truffle pecorino

Potato and leek with Monterey Jack



Sent from my iPhone using Home Brew

 

[gratus fermentatio]

That is 3 new levels of awesomeness!
Regards, GF.

 

[bulldogwinters]

Couldn't snap a pic before my roommates dug into it.

3 mushroom wild mushroom pizza (won the pizza cook off for charity at work with this bad boy)
garlic white sauce
spicy Italian sausage
Caramelized onion
Crimini, shiitake, and bell shrooms

Other was just olive oil and garlic base with a tomato, fresh basil, and fresh mozzarella and a balsamic glaze.

 

[HoppyDaze]

Gave this dough a little more attention in an attempt to do a thin crust. Edges are a wee a bit crisp for my liking but very good flavor. Realizing that patience with dough and homemade sauce are the vital to the separation with store bought/restaurant pies. Of course adding awesome shrooms and cheeses enhance it even more.

Classic pepperoni with Monterey Jack and mozzarella

 

[Temptd2]

We're having a fave tonight - lox pizza. You pull the dough VERY thin, then blind-bake the crust (mine is homemade with sprouted/dehydrated/ground wheat and spent grains). You want it cracker-crispy. Let cool while you assemble the rest of the ingredients - lox-style salmon, slivered red onion, Serrano pepper rings sliced paper-thin, capers fried til crispy in olive oil, chopped avocado, and if I remember, salad shrimp. Spread the cooled crust with softened cream cheese which has been mixed with dill, then layer the lox on top of that, and arrange the other ingredients over the lox. Cut into wedges with pizza cutter.

If I can remember to take a picture before we dig in, I'll post it later!

 

[ChugachBrewing]

Dinner time! Perfect with a double ipa.
Lots of structure, passes the sag test, amazing crust.

 

[Temptd2]

OK, I actually remembered the pictures!

In order of appearance - crust blind-baked to a cracker-like consistency; crust spread with Greek yogurt cheese mixed with some dill weed and sprinkled with capers fried crisp in olive oil; topped with Norwegian salmon slices (from Costco) and thinly-sliced Serrano peppers; then topped with slivered red onion, avocado, and shrimp (I didn't have salad shrimp so used some cooked peeled tail-off shrimp, cut into 5ths); 2 slices on a dinner plate. The crust was a 16" diameter. We ate the whole thing! I washed mine down with a cream ale and KotC had a jalapeno pepper beer with his.

 

[elkshadow]

I'll join the party! Got a Kitchenaid mixer for the holidays and have used it twice a week doing all kinds of different stuff but my favorite so far has been pizza. This one has home made sauce, store bought canadian bacon and store bought cheese. There will come a day when the all the elements of the pie will be home made. The photo is an HDR too.

 

[HoppyDaze]

OK, I actually remembered the pictures!

In order of appearance - crust blind-baked to a cracker-like consistency; crust spread with Greek yogurt cheese mixed with some dill weed and sprinkled with capers fried crisp in olive oil; topped with Norwegian salmon slices (from Costco) and thinly-sliced Serrano peppers; then topped with slivered red onion, avocado, and shrimp (I didn't have salad shrimp so used some cooked peeled tail-off shrimp, cut into 5ths); 2 slices on a dinner plate. The crust was a 16" diameter. We ate the whole thing! I washed mine down with a cream ale and KotC had a jalapeno pepper beer with his.

Excellent. Top that miracle with Dungeness crab instead of shrimp and you'll have the perfect pie (at least for my tastes). Thanks for sharing!

 

[hoppyhoppyhippo]

Forgot to throw this in last week.

Everything but the pepperoni and Parmesan was made from scratch. hotter oven and it would have been perfect. Just got a pizza peel so things will go a little different now and hopefully can push the crisp factor.

 

[bigjohnmilford]

Gave this dough a little more attention in an attempt to do a thin crust. Edges are a wee a bit crisp for my liking but very good flavor. Realizing that patience with dough and homemade sauce are the vital to the separation with store bought/restaurant pies. Of course adding awesome shrooms and cheeses enhance it even more.

Classic pepperoni with Monterey Jack and mozzarella
View attachment 185518View attachment 185519

Looks awesome to me.


Look above for the smart thing I said.

 

[bigjohnmilford]

I'll join the party! Got a Kitchenaid mixer for the holidays and have used it twice a week doing all kinds of different stuff but my favorite so far has been pizza. This one has home made sauce, store bought canadian bacon and store bought cheese. There will come a day when the all the elements of the pie will be home made. The photo is an HDR too.

Beautiful


Look above for the smart thing I said.

 

[MrNic]

20% wheat flour. Pepperoni, mushroom, green peppers baked at 450* on a stone. It was delicious.

 

[cheezydemon3]

My BEST calzone crust yet. Beat the crap out of the dough.

 

[HoppyDaze]

I was just going to bring up the calzone discussion. Please tell me what I need to know

Last night

 

[cheezydemon3]

For calzone.....
I hand kneed basic pizza dough, roll it into a football shape, place the football on oiled foil, top with whatever meats, veggies, and cheeses...(I like olives, sausage, diced fresh tomatoes, caramelized onions, mozzerella)
Fold the ends in, fold one side, then the other over, brush with eggwash all over. Halfway through baking, (350 25 minutes) sprinkle crushed garlic and parmesan on top.

 

[finsfan]

Made a few pies today for lunch. First one was pepperoni, second one was bacon and red onion which was a lot better. Thank you bread machine. Not kneading is fantastic

 

[bob1852]

Thank you bread machine. Not kneading is fantastic

Don't need a bread maching to make fantastic no-knead pizza.

 

[elkshadow]

The best dough I've made came out of a food processor and I have a Kitchenaid mixer. I make America's Test Kitchen dough in the food processor and put it in the fridge for a day or two. On pie day, I take it out and let it sit/rise for 2 hours then make the pizza. I don't even shape it into a ball. I just turn it out on the counter and flatten it out. I might throw it up a couple times just to look cool but generally I just flatten it into a circle and top it. No kneading involved whatsoever.

 

[finsfan]

Don't need a bread maching to make fantastic no-knead pizza.

Well it was kneaded, but not by me which is the important part

 

[cheezydemon3]

Interesting!

Where I stated above that I "Beat the crap out of the dough", what I meant was: I cleaned off my coffee table, floured it, and kneaded the dough casually for 1/2 hour or so (a decent work-out in the deal) while I watched some tv.

I was glad of the exercise, and it wasn't a chore the way standing over my cutting board in the kitchen and kneading was.

 

[elkshadow]

I made some dough today using Newcastle instead of water. I'll post results tomorrow night.

 

[elkshadow]

I can report that using Newcastle in place of water in the recipe I use makes a better crust than just plain water. OMG it was delicious.

4 cups bread flour (King Arthur)
1 envelope yeast
1.5 tsp. salt
2 Tbl. olive oil
1.5 cups of 110 degree generic dark beer like Newcastle

Combine dry ingredients in bowl of standing mixer. With dough hook attached turn mixer on second lowest speed and add the oil then the water. Knead for 30-40 seconds until a rough ball forms. Let rest 2 minutes. Knead for another 30-40 seconds on same speed. Turn out onto floured surface, form into ball, let rise for 1 to 2 hours then put it in the fridge overnight up to 3 nights. Take it out of the fridge an hour or so before use and let rise again before using.

You can make this in a food processor or by hand of course too. It makes a great crust. I'm at 5280 here in Denver so you may need to adjust your liquid or flour at different elevations.

 

[Chuginator]

Did I have to stress about making pizza the other night? Heck no! There was no knead!

 

[cheezydemon3]

I have gotten a few PMs asking what I do. I copied this from my last reply, in case anyone was interested.

How did you make the dough? Im just curious cause i have tried to make pizza with this one dough recipe and it comes out ok but i want to try something else.

Hey brother!

I am very "from the hip" so my answer may not be what you are looking for.

I start my dough on the stove top on "warm".

I have maybe an inch of hot water in a POT, not a bowl, a metal pot, on the eye, on warm.

I add our old friend yeast, a little sugar, and give that 5 minutes to get happy.

I add SOME flour to this. You get a feel for how much is enough, but you can't screw it up. More flour if needed, more water if needed, whatever.

Mix that well, but not too much. I turn off the heat, cover the dough ball in olive oil, lid the pot, STILL ON THE EYE, heat off.

The warm pot and residual heat make the yeast take off.

30 minutes later, I punch it down.

30 minutes later, I salt the dough ball, flour my coffee table, and knead it for 20 minutes.

That is it!

 

[ChefRex]

Did I have to stress about making pizza the other night? Heck no! There was no knead!

View attachment 187344

View attachment 187345

Did you know kneading dough is a great stress reliver

 

[bob1852]

Did you know kneading dough is a great stress reliver

So is drinking beer and watching the dough do it's own thing.

 

[bob1852]

No knead from the other night...

 

[bob1852]

 

[ChefRex]

So is drinking beer and watching the dough do it's own thing.

I've noticed thought the years my Kitchen aid never seems stressed.