The Home Made Pizza Thread

[bottlebomber]

Man.... that one that's just cheese and sausage has me drooling into my coffee mug. This won't be a healthy eating day.

 

[finsfan]

Wow! Im making 2 or 3 pies tonight and now they are going to look like schit

 

[EoinMag]

What if you have no pizza stone?

I've posted this to another forum also and I no longer use my pizza stone as this method is far superior in my situation.

I recently picked up a great tip for making home pizza from those two pizza guys on food network(UK).

The tip is to cook your pizza on a dry pan before finishing it under the grill(US=broiler).

Basically by cooking on a dry pan you get a great crispy crust with some small burned parts just like with a stone oven pizza, then flash it under the grill to melt the toppings.

I have a pizza stone, but this is my new method, I am not bothering with the pizza stone anymore as it is not as good as this method by a long shot.

My recipe for base is
600g strong flour
1TSP salt
2tbsp Olive oil
25g fresh yeast
2TBSP sugar
100ml boiling water, to melt sugar,
200ml cold water to cool the previous 100ml hot.

Mix the sugar water and yeast, don't put yeast in the very hot water. Let that to stand for a few minutes then add the olive oil then add to the flour and salt and mix. I use the dough hook to knead for ten minutes on my mixer, then let proof once and then make your bases.

Put that straight onto a hot pan and then build your pizza on this whilst the base is browning, then under the grill. Keep an eye on the base not going too far.

I also got a tip on sauce from them, simply open a tin of tomatoes (they prefer san marzano) then crush them by hand, leave a little few bits and pieces and then season it, that is all.

BEST PIZZA EVER, seriously, try it.


Here's one I did for the kids recently, it was a small one and I didn't photograph mine.

 

[Evets]

Holy crap Evets, those pictures are pure pizza porn, my friend.

What's the deal though - no pizza since New Years Eve? Were you sick? Just burned out on pizza? Too inconvenient due to weather? Inquiring minds want to know!

Thanks for the compliments.

To answer your question; SWMBO(need I say more?) put us on a diet. I did lose 15 pounds or so though, so I guess it's not all bad. Plus, I still hang out at my friend, Normas' one day at week, farmers market pizza stand every Tuesday, so it's not like I'm totally on the wagon.

 

[Evets]

Back on the subject of flour. I just found this link on pizzamakin.com about a new 00 flour, specifically designed for ovens under 700°.
http://brickovenbaker.com/Food-Ingr...=31_35&zenid=f6270b5b045d888d5cf42a004fd60f0e

 

[HoppyDaze]

Can I get to those high temps using a charcoal Weber with a pizza stone?

 

[Evets]

Can I get to those high temps using a charcoal Weber with a pizza stone?

Sure, it's possible, but you may need to make some modifications. Start reading.

http://www.pizzamaking.com/forum/index.php?topic=4753.0

 

[HoppyDaze]

I think I'm going to return that 00 flour until I can get a stove that reaches those temperatures. Amazon, gotta love it.

 

[HoppyDaze]

sausage has me drooling into my coffee mug.

it would

 

[bottlebomber]

it would

That' not what I said! Meh!

 

[thegreatmaibockaddict]

Back on the subject of flour. I just found this link on pizzamakin.com about a new 00 flour, specifically designed for ovens under 700°.
http://brickovenbaker.com/Food-Ingr...=31_35&zenid=f6270b5b045d888d5cf42a004fd60f0e

Caputo is the brand that pizza joints (or at least the good ones) use. couldn't think of it before.

 

[Evets]

Yeah, I think Caputo is pretty much the industry standard, but there are other brands. In fact General Mills recently came out with a 00 Neapolitan pizza flour. They sent me a 50# bag for free to try out. It was pretty good, I thought. I had to modify my dough a little to get close to the results I get with Caputo. I've never actually seen it for sale anywhere, but I haven't really looked either.

 

[finsfan]

Yeah, I think Caputo is pretty much the industry standard, but there are other brands. In fact General Mills recently came out with a 00 Neapolitan pizza flour. They sent me a 50# bag for free to try out. It was pretty good, I thought. I had to modify my dough a little to get close to the results I get with Caputo. I've never actually seen it for sale anywhere, but I haven't really looked either.

I tried getting a free bag after you mentioned that awhile back. They called me back and were ready to send me one until they found out I wasnt using it commercially

 

[Melana]

I tried getting a free bag after you mentioned that awhile back. They called me back and were ready to send me one until they found out I wasnt using it commercially

have a friend call and pretend to be opening up a pizza joint.

 

[finsfan]

have a friend call and pretend to be opening up a pizza joint.

Haha that works until they ask what distributor you use

 

[rockinmarty]

I made some pizza tonight for the first time since new years eve. I decided to blow the dust off my home made portable oven that I take camping at festivals. I didn't use it at all last year, so figured I'd give it a spin.

Do you have a build thread for your portable oven?

 

[bob1852]

Haha that works until they ask what distributor you use

Vandelay Industries?

 

[finsfan]

Made 3 pies tonight with Chef's mighty sourdough. The first one was pepperoni and fresh chopped white onions. The second was sauteed white onions, peppers, and tomatoes. The third is the same as the second, but the dough was pre cooked 2 minutes. The last was the best, but they were all good. I used the bottom of the oven tip, worked wonders on the last one.

 

[Evets]

Do you have a build thread for your portable oven?

Not really a build thread, but I did take a few pics of the components. The first pic shows the underside of the lid/dome. I fastened firebrick splits with the old cooking grate. The cooking deck(firebrick splits) sits on the old charcoal grate which I moved up near the top edge and supported with all-thread rods. there's an open area in the back where small chunks of wood provide heat to cook the top. The middle section is a piece of 18 gauge flat stock bent into shape and coated with a mixture of Portland and pearlite, as is the top.

 

[deadfall]

Not really a build thread, but I did take a few pics of the components. The first pic shows the underside of the lid/dome. I fastened firebrick splits with the old cooking grate. The cooking deck(firebrick splits) sits on the old charcoal grate which I moved up near the top edge and supported with all-thread rods. there's an open area in the back where small chunks of wood provide heat to cook the top. The middle section is a piece of 18 gauge flat stock bent into shape and coated with a mixture of Portland and pearlite, as is the top.

Nice. Thanks for sharing the photos.

 

[Temptd2]

Awright, you all have had my mouth watered for pizza for days, so I took one of my frozen dough balls out of the freezer last night and will stretch it into submission for pizza later.

We sprout/dehydrate/grind our own hard red winter wheat, so that's what the dough is made from. Plans are to top with the works. Pepperoni, salami, sausage, peppers, onions, mushrooms, and black olives. And cheese of course.

I'll try to remember to get a picture to post later.

I still have two more dough balls left in the freezer too. Keep the inspiration flowing here!

 

[elkshadow]

Last night's effort. Not my best but still pretty tasty. Rasted garlic, roasted red pepper and bacon on beer crust.

 

[kharper6]

I make the dough with bread flour, about 10% whole wheat flour, and beer. 1 tsp sugar, 1 tsp salt, 1/2 tbsp olive oil, a bit of garlic/oregano powders.

Cheese is home made mozz, sauce is made from canned paste, pureed tomatoes and fired-red peppers, whole garlic, other various herbs.

Beer used for dough and beer pictured : Cali Common (like a steam ale but not lagered, ale yeast).

 

[Temptd2]

Dang it, you guys, it's not dinner time here yet! I need to quit looking at this thread!

 

[Temptd2]

Well, the pictures aren't the best, but they'll have to do!

First one is before baking so all the pretty veggies show - after is the slice accompanied by a fine homebrewed London Porter.

Pizza has: pepperoni, salami, sausage, black olives, mushrooms, onions, red/yellow/orange peppers, and thinly-sliced Serranos. Cheese of course, and 3-cheese sauce.

We like cracker-thin crust so you can't really see much of THAT!

 

[ChefRex]

Well, the pictures aren't the best, but they'll have to do!

First one is before baking so all the pretty veggies show - after is the slice accompanied by a fine homebrewed London Porter.

Pizza has: pepperoni, salami, sausage, black olives, mushrooms, onions, red/yellow/orange peppers, and thinly-sliced Serranos. Cheese of course, and 3-cheese sauce.

We like cracker-thin crust so you can't really see much of THAT!

That's what you call a pizza with the works!:rockin:

 

[headbanger]

Bacon cheeseburger, one of the best tasting pies yet..

 

[cheezydemon3]

Nice one HB! Should my "from scratch" double chocolate cake go in the "bread" thread? Not that I will be doing it often. But maybe we start a desert thread or something.....


ANYWAYS

That pie looks awesome, but I would LOVE to try the "raw bacon on top" trick with your monster pellet grill.

It works great in my oven, but that crazy top heat would do it more justice!

 

[bottlebomber]

Nice one HB! Should my "from scratch" double chocolate cake go in the "bread" thread? Not that I will be doing it often. But maybe we start a desert thread or something.....


ANYWAYS

That pie looks awesome, but I would LOVE to try the "raw bacon on top" trick with your monster pellet grill.

It works great in my oven, but that crazy top heat would do it more justice!

.

 

[cheezydemon3]

ummm.....which one?

Not too jazzed about a desert thread......or even desert. I would rather have 2 more pints than some cake!



We did do some raw sausage on top on HB's pellet grill. It turned out well, but I would actually brown that a little first. It cooked, but didn't caramelize much.

Bacon is so thin (even thick bacon) it would brown nicely!