The Home Made Pizza Thread

[headbanger]

Butternut squash, caramelized onions and bacon...

Pepperoni, roasted garlic, and bacon...

 

[Jeffries55]

More of the same sauce, but this time 8 oz of black olives, sausage, green onions, homemade pickled jalepenos, and whole milk mozzarella. Brushed a bit of olive oil over the outer crust... that was a good choice!

 

[Jeffries55]

Ok, I need your help guys / gals! So I'm hosting a pizza get-together mid-late next month and I plan on making 2-3 pizzas, which is no big deal. However, one of my buddies wives is lactose intolerant & does not eat beef (again, the latter isn't that big of a deal). Does anyone have any good recipes for pizza without cheese?!? I know this shouldn't be that big of a deal, but for some reason doing a pie without cheese is stressing me out. A couple of Ideas I've got:

Make a pie with a thin tomato sauce base, then load it up with a ton of toppings and bake, when the crust is done, remove and add freshly made guacamole and alfalfa sprouts. My second idea is some sort of a BBQ pizza with a slightly sweet sauce, loaded with toppings and nothing else. I'm trying to avoid using vegan cheese because I'm ignorant

Actually, this is a dilemna I've often spent too much time thinking about, for instances when i want pizza but have no cheese on hand!

 

[Cheesy_Goodness]

My wife will occasionally want a Greek style cheese-less pizza.

Basil pesto for a sauce, then toppings like peppers, onions, olives, and tomato go on top. Regular pizza - cheese = cheeseless pizza

 

[bulldogwinters]

Tried a new recipe for my roasted garlic white sauce.. Made one of my go to pizzas even better!

Roasted garlic white sauce, 4 mushroom, sausage, Caramelized onions topped with Brie, provolone, and mozzarella.


And another staple,
Red sauce with Sausage, roasted red peppers, Caramelized onions, and topped with mozzarella, provolone, and smoked Gouda.

 

[bob1852]

My wife will occasionally want a Greek style cheese-less pizza.

Basil pesto for a sauce, then toppings like peppers, onions, olives, and tomato go on top. Regular pizza - cheese = cheeseless pizza

Pesto that doesn't have cheese in it, isn't pesto.

 

[Cheesy_Goodness]

Heh, totally didn't register that the parm in pesto = cheese

Although I think most people with a lactose intolerance do better with hard cheeses.

 

[bottlebomber]

Yes you need to identify how lactose intolerant she is. Even very lactose intolerant people can usually safely consume a small amount of parmesan without peeing out of their butts. You can make an awesome cheeseless pizza though. Some roasted potato slices, braised leeks and herbs. Or roasted garlic cloves and green olives with top notch olive oil. Or a spicy tomato sauce with roasted peppers and corn, and red onions. See how this works? Damn I'm hungry now. And if she just cannot do cheese, a "pesto" with plenty of nuts and salt is probably as satisfying as it gets for a sauce.

 

[user 157712]

Just another pepperoni from me, but I just went with what I had in the house. Just still really impressed that I made this with what I learned from this thread alone. Now if I could find a way to get the pizza on my stone without the tin foil or parchment paper. Any body have any tips? I flour the table and then shape the dough but it just seems too tacky to get onto the stone without an oven disaster.

 

[brettwasbtd]

Just another pepperoni from me, but I just went with what I had in the house. Just still really impressed that I made this with what I learned from this thread alone. Now if I could find a way to get the pizza on my stone without the tin foil or parchment paper. Any body have any tips? I flour the table and then shape the dough but it just seems too tacky to get onto the stone without an oven disaster.

So you form the pizza on a piece of tin foil or parchment paper and then slide it off onto the stone? Ideally you would want something flat that you can form the pizza on and slide the whole thing off and on to the hot stone. Could you try using a flat cookie sheet or something similar? Use flour or corn meal underneath so it can slide off. Additionally you can pick up the edges of the crust and blow air underneath so it will slide.

 

[bob1852]

Wood/metal pizza peel with a corn meal dusting?

Or a sheet of cardboard with a corn meal dusting would work too!

 

[Jeffries55]

Just another pepperoni from me, but I just went with what I had in the house. Just still really impressed that I made this with what I learned from this thread alone. Now if I could find a way to get the pizza on my stone without the tin foil or parchment paper. Any body have any tips? I flour the table and then shape the dough but it just seems too tacky to get onto the stone without an oven disaster.

Totally agree with the guys above. I use a pizza peel (but if you don't have one, perhaps turn a cookie tray upside down?) that is usually a bit too small for my pies, so the crust usually hangs over the edge just a little bit, but backing up... before i build my pie I flour the bottom of it and place a hefty dose of cornmeal on the peel, then the dough goes on top. The overhang is actually really nice, because in times when the pizza doesnt want to slide, I can place an edge on the stone and it'll stick, then i just pull the peel out from under it. Sometimes it requires a shove, but I try to avoid that as much as possible!

 

[user 157712]

Ya I partially shape the dough and then transfer to tin foil where I finish it from there. Then the whole thing goes onto the stone. I assume that's also part of the reason the middle of the pie doesn't get quite as crisp as i'd like it. Next time i'll lay down corn meal on a thin cookie sheet and finish it up on the sheet, then slide it right onto the stone...see how that works. Thanks guys!

 

[paulthenurse]

On Tuesday I made a bunch of dough using a sourdough starter that I've been growing for a month or so.
1 kilo KABF
620 gr water
3 gr salt
25 gr 100% starter.

Long slow bulk ferment at 55 degrees. Portioned it at 250 gr and balled it up this morning and left it on the counter. The dough smells incredible. (You know, incredible for something that smells sour.)

Pizza party tonight. Started the fire in the oven around noon.

 

[Evets]

I've got a fire burning right now myself. My BIL and his wife will be here shortly. I made dough yesterday with my Italian sourdough starter. I'll try to get some pics, but my hearts not really in it today. At this moment, my youngest is on her way back to rehab for like the 6th time. ****ing junkies! Meanwhile, I get to be the fulltime babysitter for her 5 month old.
Sometimes it's good to be me, but those times are getting fewer and farther between.

Sorry, rant over.

 

[ChefRex]

I've got a fire burning right now myself. My BIL and his wife will be here shortly. I made dough yesterday with my Italian sourdough starter. I'll try to get some pics, but my hearts not really in it today. At this moment, my youngest is on her way back to rehab for like the 6th time. ****ing junkies! Meanwhile, I get to be the fulltime babysitter for her 5 month old.
Sometimes it's good to be me, but those times are getting fewer and farther between.

Sorry, rant over.

Best wishes to her to get her head on straight, can't imagine what's it 's like for you.

 

[Cheesy_Goodness]

Just another pepperoni from me, but I just went with what I had in the house. Just still really impressed that I made this with what I learned from this thread alone. Now if I could find a way to get the pizza on my stone without the tin foil or parchment paper. Any body have any tips? I flour the table and then shape the dough but it just seems too tacky to get onto the stone without an oven disaster.

I've found flour/cornmeal to be too messy...but that was before my dough was worth a damn.

For now, I stick with spraying some parchment paper, form the dough and finish assembling the pizza, and use a peel to put the pizza (paper and all) on the stone. After about 5 minutes the bottom crust is cooked enough to slide the paper out from underneath it. Use the peel to take it out and you're golden (and so is the crust).

Can't remember who, but someone suggested that method several months ago on this thread. Been using it ever since

 

[bottlebomber]

On Tuesday I made a bunch of dough using a sourdough starter that I've been growing for a month or so.
1 kilo KABF
620 gr water
3 gr salt
25 gr 100% starter.

Long slow bulk ferment at 55 degrees. Portioned it at 250 gr and balled it up this morning and left it on the counter. The dough smells incredible. (You know, incredible for something that smells sour.)

Pizza party tonight. Started the fire in the oven around noon.

62% hydration... Amateur.


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[bob1852]

I've found flour/cornmeal to be too messy...but that was before my dough was worth a damn.

For now, I stick with spraying some parchment paper, form the dough and finish assembling the pizza, and use a peel to put the pizza (paper and all) on the stone. After about 5 minutes the bottom crust is cooked enough to slide the paper out from underneath it. Use the peel to take it out and you're golden (and so is the crust).

Can't remember who, but someone suggested that method several months ago on this thread. Been using it ever since

I tried the parchment paper thing once and hated it. Probably because I used wax paper instead of parchment paper. that worked out good in a 550* oven.

 

[schematix]

On Tuesday I made a bunch of dough using a sourdough starter that I've been growing for a month or so.
1 kilo KABF
620 gr water
3 gr salt
25 gr 100% starter.

Only 3g salt for all that flour? Standard for just about any savory bread is about 2% by bakers percentages.

I find 64-65% hydration with that flour makes a better pie too. You can go higher, and it gets even better, but it became very hard to handle.

 

[bottlebomber]

Only 3g salt for all that flour? Standard for just about any savory bread is about 2% by bakers percentages.

I find 64-65% hydration with that flour makes a better pie too. You can go higher, and it gets even better, but it became very hard to handle.

I was wondering about that too... I usually use 15g of salt for a kilo of flour.



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[paulthenurse]

And that is why the "Amateur" that was directed at me didn't bother me. It's accurate.

 

[Evets]

Here are the three pies I made yesterday. I still have five dough balls left, so I'll likely be making more today.

 

[bottlebomber]

And that is why the "Amateur" that was directed at me didn't bother me. It's accurate.

No, it's because you're accustomed to verbal abuse.

Here are the three pies I made yesterday. I still have five dough balls left, so I'll likely be making more today.

Perfect like always. Dang I need to start my oven build. I just need to find the best and yet strangely affordable way to do it.



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[Evets]

You might start with Craigslist. I bought all my materials new, but I've since, and more than once, seen block and fire brick for cheap on CL.

 

[bob1852]

Got some dough going right now. No sugar, 65% hydration, post knead temp of 84*. Gonna let it sit at room temp for 5-6 hours since I won't do any overnight fridge rest. I want pizza tonight, dammit.

 

[Cheesy_Goodness]

First effort from the sourdough I've been working on for a few weeks. Turned out just as tasty as I remembered

This was meant to be Hawaiian pizza to use leftover pulled pork, but by the time Sunday rolled around we had almost no leftovers
Either way, the sauce was just a peach BBQ that wife made last week, Hers (the first one) had mozzerella, peppers, pineapples, a bit of bacon and onion, and some sausage. Mine had all of the above but with some pulled pork and jalapenos thrown in there for good measure.

 

[schematix]

Attempt #2 for this pizza. Stretched the dough much thinner, almost to the size of my stone.

Topped with olive oil, garlic, dates, artichoke hearts, caramelized onions, shiitake mushrooms, goat, mozz and prov cheeses.

 

[Evets]

I guess, but kind of related.
I made pizza on Sat. and had planned to make more yesterday but I didn't. So this morning, the oven was still a bit over 300°, so I threw in a pork butt for about 5 hrs. in a dutch oven with brown sugar, alleppo pepper, onions and Dr. Pepper.

 

[unionrdr]

Rice with caramelized onions & the juices poured over it would've been great with that. Mom used to make that on turkey day.