The Home Made Pizza Thread

[italarican]

This sounds awesome, been thinking of doing a southern new orleans type pizza but had my mind focused on jambalaya and couldnt think how to do the sauce. Etouffee (or gumbo) is a much better dish to translate.

Only thing is it is missing the Andouille, gotta have Andouille

You know what? I typically feel andouille overpowers crawfish, but on a pizza that sounds could be a really nice match.

 

[italarican]

I love it raw at the end, but also doesn't keep very well that way.

I like to either sprinkle it after cooking, OR Put the basil directly on the sauce, under the cheese.

You get lots of basil, not dried out, but not raw.

This guy speaks the truth!

 

[g2rnewton]

Have been on a grilled pizza kick lately. Banana peppers, Proscutto, and basil.


Sent from my iPad using Home Brew

 

[italarican]

Experimented with what ended up being a nice dessert-like pizza: limoncello cream sauce, ricotta, shrimp, and a little honey

 

[bob1852]

Pepperoni, mushroom, and onion; pesto, chicken, tomato, and onion. Good stuff.

 

[LakesideBrewing]

I got the wood fired oven blazing last night! Cooked some pepperoni pizza with San Marzano tomatoes and mozzarella cheese. But the highlight was the wood fired 'fried' dough.

 

[PJoyce85]

I got the wood fired oven blazing last night! Cooked some pepperoni pizza with San Marzano tomatoes and mozzarella cheese. But the highlight was the wood fired 'fried' dough.

You have to share the fried dough recipe with me. That looks AMAZING

 

[HoppyDaze]

sonofabitch has a wood fire oven lakeside. Let me guess...naked models hanging out behind you?

 

[LakesideBrewing]

You have to share the fried dough recipe with me. That looks AMAZING

Thanks!

I used my usual pizza dough but let it rise a few hours more than normal. I melted one stick of butter. Brushed 1/2 of the butter on to the dough and put it in my wood oven after it had 'cooled' down to 500 degrees (I cook pizzas at 800). After the dough was cooked I put the other 1/2 butter on it and sprinkled some vanilla sugar, cinnamon, and confectioners sugar all over the dough. It was delicious!

 

[PJoyce85]

Thanks!



I used my usual pizza dough but let it rise a few hours more than normal. I melted one stick of butter. Brushed 1/2 of the butter on to the dough and put it in my wood oven after it had 'cooled' down to 500 degrees (I cook pizzas at 800). After the dough was cooked I put the other 1/2 butter on it and sprinkled some vanilla sugar, cinnamon, and confectioners sugar all over the dough. It was delicious!

Thanks! Added to the list of things to make.

 

[PJoyce85]

My first ☺️

 

[MrNic]

Portobello mushroom and smoked gouda.

 

[user 157712]

Just wanted to say thanks to all who've posted on this topic for the tips and inspiration. The third go around, but finally got this Reinhart dough to work in our oven...with a little pre-heating. Tasted amazing...I'm hooked.

 

[headbanger]

Just wanted to say thanks to all who've posted on this topic for the tips and inspiration. The third go around, but finally got this Reinhart dough to work in our oven...with a little pre-heating. Tasted amazing...I'm hooked.

Good job man! Take some scissors and trim the excess parchment paper off before you cook it and it won't burn like that.

 

[user 157712]

Good job man! Take some scissors and trim the excess parchment paper off before you cook it and it won't burn like that.

Thanks alot! Ya, I've been trying to use a peel but just cant get the hang of it yet. I find it easier at this point to shape the dough on the paper then slide in the oven. The pizza in the pic was perfect so I really didn't want to eff with it

 

[elkshadow]

Nice work man. I use the parchment too. I have a tiny kitchen and storing a peel is not going to happen.

 

[bob1852]

Buffalo chicken (on the right) was great. No sauce, olive oil, thin sliced roma tomatoes, cooked chicken breast cubes tossed in buffalo sauce, thin sliced red onion, and mozz/provelone cheese.

 

[Cheesy_Goodness]

Just wanted to say thanks to all who've posted on this topic for the tips and inspiration. The third go around, but finally got this Reinhart dough to work in our oven...with a little pre-heating. Tasted amazing...I'm hooked.

Good looking dough!

If it helps, someone (don't remember who) earlier on this thread gave me some pretty good advice.
I use a peel and paper. Form it on the paper (I even spray it with oil just to be safe), and toss it on the stone for a few minutes. After a few the dough on the bottom should be mostly cooked and you can slide the paper out from underneath, leaving the pizza on the stone to finish cooking.

I'm not sure if it makes a real difference in the final product but the paper has a smaller chance of burning.

 

[user 157712]

Good looking dough!

If it helps, someone (don't remember who) earlier on this thread gave me some pretty good advice.
I use a peel and paper. Form it on the paper (I even spray it with oil just to be safe), and toss it on the stone for a few minutes. After a few the dough on the bottom should be mostly cooked and you can slide the paper out from underneath, leaving the pizza on the stone to finish cooking.

I'm not sure if it makes a real difference in the final product but the paper has a smaller chance of burning.

Thanks! I like the idea of the peel and paper. I actually thought about baking the dough for a few minutes to get it a little crispier before I put the toppings on. Maybe I can use the peel/ditch the paper when I put the pizza back in. Right now I crank the oven as high as it can go and then give the stone a ten minute blast from the broiler before I put the pizza in. It turns out really good but the middle is just slightly soft yet.

 

[cheezydemon3]

DAMMIT!!

No pics that I know of, but I saw the Headbanger parchment in action.

His "4th of JULY" Pie was awesome. Hotdogs, hamburger, mushroom sauce, and smoked cheddar. Delicious!!

Followed by a traditional bruschetta or "Margharita" of fresh tomatos, fresh basil, mozzerella, salt pepper and olive oil.

Then a MEAT Lovers with hotdog, hamburger, and soprasetta and mozzerella.

.......possibly something after that, but there was MUCH Ipa had that night....much Ipa

 

[headbanger]

DAMMIT!!

No pics that I know of, but I saw the Headbanger parchment in action.

His "4th of JULY" Pie was awesome. Hotdogs, hamburger, mushroom sauce, and smoked cheddar. Delicious!!

Followed by a traditional bruschetta or "Margharita" of fresh tomatos, fresh basil, mozzerella, salt pepper and olive oil.

Then a MEAT Lovers with hotdog, hamburger, and soprasetta and mozzerella.

.......possibly something after that, but there was MUCH Ipa had that night....much Ipa

Well, I finished up the left over soprasetta last night over a margharita style pie topped with green olives and fresh basil. Good but I think one of those we made Saturday was better, that could have something to do with all the IPA though, good times!

 

[cheezydemon3]

AWESOME!

Glad you liked the soprasetta and olives.

 

[headbanger]

AWESOME!

Glad you liked the soprasetta and olives.

Come by for dinner tonight if you want some back, I somehow missed the two industrial size jars of olives in the fridge when I was packing your to-go bag yesterday. We'll be having tacos and/or hamburgers tonight, and more ipa of course. You were right too btw, that soprasetta is awesome on pizza!

 

[cheezydemon3]

I would love to! Enjoy them. I won't be able to tonight. Maybe in 2 weeks. I will be in touch.

The crust was great BTW!!!

 

[Peruvian802]

We just enjoyed a homemade eggplant parm pizza. Yummy.

 

[cheezydemon3]

Somehow after the pizza fest at HB's, my girl wants pizza.
I made a 2 hour rise, pathetic knead, French bread style pizza. Chorizo and fresh tomato, asiago and mozzarella. Awesome! Baked on the bottom first to brown that, finished on top.

 

[Melana]

Somehow after the pizza fest at HB's, my girl wants pizza.
I made a 2 hour rise, pathetic knead, French bread style pizza. Chorizo and fresh tomato, asiago and mozzarella. Awesome! Baked on the bottom first to brown that, finished on top.

View attachment 209907

View attachment 209908

Nice of you to give her what she wants!

 

[Melana]

Did not get a finished pic of this... chicken pesto pizza with gouda and colby jack.

 

[ChefRex]

Garden pie,

 

[headbanger]

Fresh tomato, garlic, onions, mozz and prosciutto.