The Home Made Pizza Thread

[Yeastieboy]

I lean toward classic Italian pies as well. But I like fancy pants pies from time to time. Love apricot preserves, Gorgonzola, pears and prosciutto with arugula on top. So far from classic but it tastes so good.

 

[ericbw]

To me it's that perfect Napoli pie that I strive for, and the more junk that goes on it, the more those iconic flavors are muted. Tomato, basil, garlic, mozzarella di bufala -- it's like barley, yeast, and hops. I don't need a bunch of pineapple, cacao nibs, or bacon in either case!

For me, it's not one thing. Sometimes cheese pizza is great. Sometimes pepperoni. Sometimes a bunch of stuff. Thin, thick, pan, cold leftovers. It's all good.

 

[Homercidal]

We were short on time this weekend so we picked up some refrigerated dough in a can. Both were actually surprisingly good! Both were Pillsbury; one was thin and the other regular. I wouldn't say they were GOURMET or nothin', but better than I expected. Also found a mix to try for when we are pressed for time.

The nice thing about them was they were super easy to handle. I have found the stretching and rolling to be a PITA, frankly.

I ended up just putting right on the stone and topping the pizza, then putting in the grill and cooking. Next time I will remember to try elevating the stone on some tin cans.

We made chicken alfredo pizzas again. Wife loves those and it's something we can all agree on.

 

[treacheroustexan]

We were short on time this weekend so we picked up some refrigerated dough in a can. Both were actually surprisingly good! Both were Pillsbury; one was thin and the other regular. I wouldn't say they were GOURMET or nothin', but better than I expected. Also found a mix to try for when we are pressed for time.

The nice thing about them was they were super easy to handle. I have found the stretching and rolling to be a PITA, frankly.

I ended up just putting right on the stone and topping the pizza, then putting in the grill and cooking. Next time I will remember to try elevating the stone on some tin cans.

We made chicken alfredo pizzas again. Wife loves those and it's something we can all agree on.

Any chance of a picture of the pizzas? I have been wondering about how that dough was. I might go pick some up tomorrow.

 

[Homercidal]

Any chance of a picture of the pizzas? I have been wondering about how that dough was. I might go pick some up tomorrow.

Sure. This was the regular crust I believe.

 

[treacheroustexan]

Sure. This was the regular crust I believe.

Looks good! Bought some today. Will give it a shot some night this week and post back with results!

 

[Homercidal]

Looks good! Bought some today. Will give it a shot some night this week and post back with results!

Good luck! As I say, it's not gourmet, but it's quick and not bad. This one was not as cooked on the bottom as the first one, which was almost black by the time I pulled it off. I'm still interested in raising the stone up a bit away from the flame and see what happens. And I still want to find a better recipe for homemade.

 

[hotwatermusic]

Made a hamburger pie. 4 and a half minutes on the steel and the crust burned. I know better, but still surprise myself how fast it cooks...

View attachment 1468986755081.jpg

View attachment 1468986779423.jpg

 

[applescrap]

Sorry, but also wow. My steel doesnt work that good at 550. Its a convection oven I don't know where the best place is to put it. where is yours in your oven? Gas? Maybe I'm not letting it heat long enough. Like the fact you took a bite
...or 2

 

[Apple_Jacker]

I made Peter Reinhart's Nepoletana pizza dough recipe twice now and it was delicious! I plan on trying out the NY Style dough recipe next.

 

[Ozarks Mountain Brewery]

Ive been looking for a soft you can fold it in half style crust for years and I mean the kind where you buy a slice from New York of Chicago and you have to hold it with 2 hands to eat....anyone found this recipe ??

 

[brewbama]

Ive been looking for a soft you can fold it in half style crust for years and I mean the kind where you buy a slice from New York of Chicago and you have to hold it with 2 hands to eat....anyone found this recipe ??

Here are a few: http://doughgenerator.allsimbaseball9.com/ovenrecipe_listing.php?oven_type=Standard Home Oven

I recommend this one: http://doughgenerator.allsimbaseball9.com/recipe.php?recipe_id=31

 

[applescrap]

I made Peter Reinhart's Nepoletana pizza dough recipe twice now and it was delicious! I plan on trying out the NY Style dough recipe next.

I think you are looking for the no knead, go back a little on this thread.

 

[treacheroustexan]

Good luck! As I say, it's not gourmet, but it's quick and not bad. This one was not as cooked on the bottom as the first one, which was almost black by the time I pulled it off. I'm still interested in raising the stone up a bit away from the flame and see what happens. And I still want to find a better recipe for homemade.

Girlfriend wanted a half cheese and half cheese/jalapeno. Suck it, all you cheese only bashers.

This is using the Pillsbury crust. I don't think it turned out bad at all! This was on parchment paper and then on a stone in a gas oven. My only complaint is you can tell it's pillsbury haha (which is expected of course) just has that buttery/biscuit smell to it in my opinion. But definitely not bad for a quick pizza!

View attachment 1469066557548.jpg

 

[Jwin]

I've made some pretty mean 2 layer Chicago style deeps in cast iron with pilsbury dough.
It has its place.

 

[kev211]

Cooked this guy up last night. Mexican pizza with grilled chicken

 

[kev211]

Might help if I posted a photo...

View attachment 1469113219502.jpg

 

[Apple_Jacker]

I think you are looking for the no knead, go back a little on this thread.

https://www.fornobravo.com/pizzaquest/ny-style-pizza-dough/

is the one I was referring to. Is this the same thing?

 

[treacheroustexan]

https://www.fornobravo.com/pizzaquest/ny-style-pizza-dough/

is the one I was referring to. Is this the same thing?

I think this is the no knead one he was talking about.

http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html

 

[applescrap]

Bingo!

 

[Apple_Jacker]

Here it is! It has pepperoni on half, onion, olives, and some basil and arugula added after it was baked. Delicious!

View attachment 1469399429975.jpg

 

[applescrap]

Nice looking pizza^^
What did you think of recipe

 

[Apple_Jacker]

Nice looking pizza^^
What did you think of recipe

It was excellent. Definitely the best homemade crust I've made to date. I'll definitely make this again.

 

[kev211]

Pesto chicken pizza with crispy prociouto, basil and olives. Mixed the cheese so it's about 60% fresh mozz and 40% pesto gouda

View attachment 1469551437674.jpg

 

[Weezy]

Just to chip in, here's my pizza dough recipe:

Proof yeast first:
1/3 cup warm water
1 tablespoon molasses
1-1/4 tsp quickrise yeast

Dough:
3.5 cups bread flour makes two 16" pizzas
3/4 cup cool water
1-1/4 tsp salt
1 tsp sugar


Sauce... You can make your own but this stuff is great:

Favorite toppings:
Mozzarella with some smoked provolone
Salami
And
Pickled cherry peppers (sweet and spicy)

Has anyone made their own pizza stone? High heat mortar or something else?

 

[treacheroustexan]

So it's not as pretty as I wanted it to be... I baked the spinach the whole time so not sure if I should have done that. But this is using great value pizza dough. I liked the Pillsbury but the great value is a lot better! It doesnt have that Pillsbury /biscuity flavor to it. Tastes awesome! Though next time I won't bake the spinach like I did.

View attachment 1469842732269.jpg

 

[Ozarks Mountain Brewery]

I worked in the industry,made many many pizzas, I'm seeing a lot of this in pictures and am not picking on anyone but chalky crusts is a result of using too much flour after the dough is made, always use olive oil not flour as a lubricant, it makes a much better crust

 

[Jaybird]

Yummmmm. I love a brick fired home made pizza!

Cheers
Jay

 

[applescrap]

I worked in the industry,made many many pizzas, I'm seeing a lot of this in pictures and am not picking on anyone but chalky crusts is a result of using too much flour after the dough is made, always use olive oil not flour as a lubricant, it makes a much better crust

I'm guilty can you explain a little further

 

[gromitdj]

I worked in the industry,made many many pizzas, I'm seeing a lot of this in pictures and am not picking on anyone but chalky crusts is a result of using too much flour after the dough is made, always use olive oil not flour as a lubricant, it makes a much better crust

The Associazione Vera Pizza Napoletan specifically excludes the use of fats in preparation of the dough.... Just sayin!

Although I use it in the dough, I never use it when stretching them. And in all my research, have honestly not seen it done.

Edit: I am open to the recommendation though, and would like to see a reference if you know of one.