The Home Made Pizza Thread

[SupervisingChildren]

RIP, pizza stone.

Thanks, SWMBO.

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You mean, hello 2 calzone stones? Gotta be an optimist!

 

[schematix]

White pizza. Sourdough crust.

Olive Oil
Garlic
Caramelized Onions
Dates (surprisingly awesome!)
Goat Cheese
Mozz
Bacon
Italian Sausage (browned in Bacon fat)

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[brewbama]

My riff on Roberta's dough recipe and used my home made bacon among the dressing

 

[SupervisingChildren]

My riff on Roberta's dough recipe and used my home made bacon among the dressing

Drool. That looks delicious!

 

[paulthenurse]

Nice looking pizza.

 

[HoppyDaze]

Quick shot of a pie we made last week
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[bob1852]

Quick shot of a pie we made last week
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Nice! Looks like it came out of a wood fired oven. A proper one. Not a PTN one.

 

[paulthenurse]

Dope

 

[hotwatermusic]

I need to find myself a nemesis!

 

[paulthenurse]

I've got several. You're welcome to any one of them. I do feel I should tell you that they're not all they're cracked up to be. Believe me.

But if you insist,

 

[xandersaml]

Nice looking pizza.

No Capes!! For 3 more days. There ya go

Drat! I replied to your sig - Doh!

 

[brewbama]

Glutenboy's recipe (Pizzamaking.com) with a one week ferment in the fridge. Simply dressed with sliced Moz, San Marzano's, Peperoni, and shredded Moz.

I gotta go... my beer is empty.

 

[HoppyDaze]

Beautiful

 

[chisena]

Dabbling with my new dual-steel setup. Provides for a much better crust by transferring to the second hot steel near the end of cooking. Really excited about the results.

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Also made some mozzarella!

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[hotwatermusic]

Whoa, looks awesome. I'm inspired, and suddenly hungry.

 

[MikeInMKE]

Sourdough rye crust, garlic, red onion, yellow & red & orange pepper, black olives, turkey pepperoni, Canadian bacon, and Italian sausage.

In my rush to get this into the oven before the Packer's game (boo!) I forgot the mushrooms and basil, but they weren't missed; there was nothing but crumbs left of this pie.

 

[ericbw]

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I made extra dough last month, so we pulled it out of the freezer in the afternoon. I need to make the batch a little bigger for pan pizzas - doesn't quite stretch enough. 400 degrees for 20 minutes.

One: pesto, mozzarella, Parmesan, onion, & tomatoes, more mozzarella, then topped with spinach.

Two: tomato sauce, bell pepper, onion, mozzarella. Parmesan.

I always thought pizza was hard to make!

 

[slym2none]

Dabbling with my new dual-steel setup. Provides for a much better crust by transferring to the second hot steel near the end of cooking. Really excited about the results.

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Also made some mozzarella!

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Gorgeous spring, man!!!

 

[hotwatermusic]

Cautionary tale. Do not make three pizzas on the bottom rack of your oven, before trying the first. Secondly, don't experiment when company comes over for dinner. Last but not least, the store brand cage free eggs cost less for a reason...Not my finest hour.

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[podz]

Diggin' our new 4-tray pizza rack. SWMBO was able to make 4 custom pizzas from scratch in under an hour.

 

[Chrisl77]

Fired up the wood fire oven today. Shortly after getting it going go figure it starts to snow.

 

[brettwasbtd]

Made some pies yesterday. Didn't cold ferment my dough (made it at two and baked at six) and it was a little firmer than usual. Still tasty!

using extra flour on the paddle since last time i had horrible problems with it sticking.

 

[unionrdr]

I'm getting pretty close to my biscuit dough crust being more like pizza crust. Still tweaking the amounts of baking powder, salt & EVOL. Besides the amount of margarine/shortening/milk to stick it all together. Might 86 the margarine/shortening, making it more like spoon biscuit dough & see how close that get. There's something about the extra virgin olive oil combined with the other things that I've found makes it more bready.

 

[hotwatermusic]

Made a couple pizzas tonight. The first is garlic and cheese, the second is Canadian bacon and mushroom.

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[ericbw]

I'm getting pretty close to my biscuit dough crust being more like pizza crust. Still tweaking the amounts of baking powder, salt & EVOL. Besides the amount of margarine/shortening/milk to stick it all together. Might 86 the margarine/shortening, making it more like spoon biscuit dough & see how close that get. There's something about the extra virgin olive oil combined with the other things that I've found makes it more bready.

Is there a reason you don't want to make yeast dough?

 

[unionrdr]

Biscuit dough is a country style mom came up with ages ago that's quicker. My experiments to get it more like yeast dough/pastry is getting close. I just like how it's quicker & easier to throw together without forethought. Besides, this house is cold in winter for good yeast action.

 

[Jwin]

Biscuit dough is a country style mom came up with ages ago that's quicker. My experiments to get it more like yeast dough/pastry is getting close. I just like how it's quicker & easier to throw together without forethought. Besides, this house is cold in winter for good yeast action.

Maybe try subbing in some Greek yogurt and see if that gets you there.

 

[hotwatermusic]

Made a spinach and shiitake. The shiitake is nice and firm so it's a good replacement for meat. I also finally settled on the best rack for pies in my oven. Now I need to learn a temporary bypass for the thermostat.

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[krackin]

Biscuit dough is a country style mom came up with ages ago that's quicker. My experiments to get it more like yeast dough/pastry is getting close. I just like how it's quicker & easier to throw together without forethought. Besides, this house is cold in winter for good yeast action.

Use lard.

 

[krackin]

My crust tonight is
1 C 7 multigrain
2 C Honeyville Unbleached All Purpose
1 C water
1T sugar
1/2 tsp garlic powder
1 tsp. rounded a little salt
1 rounded tsp. yeast
olive oil

It has been pawnched and is time to do it.

Toppings will be linguisa, onion, and peppers.