The Home Made Pizza Thread

[schematix]

The no-knead with 25% semolina and 0.5g yeast was a success. I preferred it over 100% AP flour. Only slight difference in texture and gluten structure.

No pizza picture, but i did get a bonus loaf of bread with my extra dough ball.

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[ChuckO]

I've been through 2 stones and my third is now cracked. I'm going with a pizza steel as thick as I can afford next time.

Try any steel fabrication shop. They should have some scrap 3/16 or 1/4 inch plate available. Probably cut it to approximate size for you cheaply. A little work with an angle grinder to dress the edges, a lot cheaper than buying a "Pizza Steel" from a kitchen supplier.

Either cold rolled or hot rolled with the mill scale removed should be fine.

 

[VApatriot]

I've been through 2 stones and my third is now cracked. I'm going with a pizza steel as thick as I can afford next time.

You might want to look at one of these baking stones. Just about the best thing for the kitchen I've ever bought. I've had mine for ~2 years. I highly doubt you would ever break it. You do have to go through the tempering process of heating it up very slowly to insure it's fully dried out. Once that's done it works great, and you never have to take it back out of your oven either! I do use a sheet of parchment paper under my pizzas (baked @ 500 deg.) and slide it back out from underneath the pizza after about 4 minutes, works flawlessly. It's also fantastic for baking bread too.


https://bakingstone.com/shop/home_oven/

 

[schematix]

I ended up buying one of these: https://bakingstone.com/shop/home_oven/

You might want to look at one of these baking stones.

https://bakingstone.com/shop/home_oven/

Is there an echo in here?

Seriously though, it's a really high quality stone. They make a lot of stones for commercial pizza ovens too.

 

[Yeastieboy]

I highly recommend steels by Nerd Chef.

 

[Homercidal]

There is a brewery near us that makes "artisan" pizza. Really, I haven't had a bad pizza there and we've tried most all of them.

One of our favorites is a "Chicken Dill" pizza. These are the ingredients they list:

grilled chicken
dill pickles
red onion
tomato
garlic aioli
mozzarella
smoked provolone blend
Caesar cheese blend


I'm planning on grilling one like this, but I'm unsure of the cheese blends. I can just toss some different cheeses on there, but I'm curious as to the Caesar cheese blend. I've never heard of this.

Other than that, the rest looks pretty easy. We've had a couple of people with us before and they were not sure about a dill chicken pizza, but after tasting, they were hooked.

 

[hotwatermusic]

Maybe just try a Romano, parmesan blend. Gran Padano? Chicken and dill is a can't miss Mediterranean combo. Sounds great.

 

[Homercidal]

Maybe just try a Romano, parmesan blend. Gran Padano? Chicken and dill is a can't miss Mediterranean combo. Sounds great.

Yeah, I'm probably overthinking it. Any good Italian blend of cheeses would suffice I'm sure.

We've liked "Pickle Chicken" (Deep fried chicken strips with dill pickle stuffed inside and breaded.) so it was not hard to decide to give this a taste. It's really good.

I will chop the pickle up a bit smaller than they do, though. Bigger chunks take better pictures, but I like a bit of everything in each bite.

 

[VApatriot]

Is there an echo in here?

Sorry dude, didn't mean to be repetitive. Think of it this way, 'great minds do think alike'

 

[superstorm204]

I've had great results with Reinhart's recipe. 5-7 days should be no problem, but you might want to knock the yeast amount and the hydration back a little bit.
Here are some old pictures of a couple Reinhart dough pies I baked some time ago.

That looks amazing. Just found this thread

 

[applescrap]

I have a steel. However, they are so awesome that they can create problems. I have a drawer broiler oven. So I usually start the pie on steel for about 3 minutes or so. Then drop it down on a screen under the broiler to finish the top. I tried moving the steel under the broiler with this one. Funny cook. Clearly a hot side on the first pic (i can just rotate) but also the under side is under powered. My point is, any time you change your set up you have to adjust your whole process. On a side note, what happened to Anderson valley? Used to love their stuff. Don't know how much they've changed but they they haven't kept up either...
And goooo 'Merica!

As everyone knows I've been a consistent steel advocate. I have Pampered Chef stuff as well but haven't used it much just assuming i might crack it. I bought it because I wanted to do steaks and or Pizza on the grill too. Saw steel as something more durable in the long run and also reviews said it worked better. I've tried heating it then going to broiler. Hey that gives me an idea what if you started with a steel under the broiler got it super hot then slid the pizza on you would get the best of both? Anyways I would really like to just cook the pizza I think in a preheated 550 degree convection oven, nude so to speak. I mean the hottest the steel can get is 550 in that scenario right? But you need something to keep the pizza from falling through the grate. Perhaps a screen . I mean 550 degrees consistent convection heat all around a pizza I think will do the job , from the top to the bottom. I appreciate the learning and the dialogue. Hope to buy a Blackstone someday

 

[headbanger]

As everyone knows I've been a consistent steel advocate. I have Pampered Chef stuff as well but haven't used it much just assuming i might crack it. I bought it because I wanted to do steaks and or Pizza on the grill too. Saw steel as something more durable in the long run and also reviews said it worked better. I've tried heating it then going to broiler.

I recently acquired a good steel from Dough Joe and like it a lot. Prior to that I was using an old pampered chef stone that we've had around for years that also worked well. The steel actually seems to take a bit longer to preheat but that may be because I sprung for the thicker version which is very heavy. I cook on the PG500 which gets a little above 900F with the deflector removed over the fire pot; paired with the steel and about a 45 minute preheat it makes for the perfect pizza oven.

 

[applescrap]

I recently acquired a good steel from Dough Joe and like it a lot. Prior to that I was using an old pampered chef stone that we've had around for years that also worked well. The steel actually seems to take a bit longer to preheat but that may be because I sprung for the thicker version which is very heavy. I cook on the PG500 which gets a little above 900F with the deflector removed over the fire pot; paired with the steel and about a 45 minute preheat it makes for the perfect pizza oven.

On the gas grill my Steel heated to about same I would guess. Problem was the bottom of the pizza burned before the top even melted.

 

[headbanger]

On the gas grill my Steel heated to about same I would guess. Problem was the bottom of the pizza burned before the top even melted.

My grill cooks from top down in zone 4 which is where the steel resides. It works exactly like a wood fired oven where the heat reflects off the dome lid and down onto the pie. Have you tried leaving the burner off under the steel on your gas grill or will it get hot enough that way?

 

[Evets]

I tried steel plate before they started marketing the "baking steel" a few years ago. I had a shop cut me a piece about. 17"x19", 1/2" cold rolled plate. Heavy as a bugger, I should have had them cut it in half. Anyway, after fussing with different oven positions, temps, broiler etc, I decided that I liked my trusty "Old Stone" cordierite pizza stone best. The steel is out in garage somewhere, rusting quietly. FWIW, I found the steel worked best about 4" below the broiler, preheated to 475(any hotter and the bottom just burns) After launch, the oven goes off and the broiler is turned on. Pizza bakes in 3-4 minutes. A little too crisp for me. I like a softer crust. That's why I went back to the stone. Pizza cooks in 6-7 minutes @ 550 with less fuss, which I like.
Oh, I also tried a big slab of soapstone, but like the steel it tended to burn the bottom quickly. I guess those materials just transfer heat faster than cordierite. I'm pretty sure "fibroment" stones transfer heat even slower.

 

[applescrap]

My grill cooks from top down in zone 4 which is where the steel resides. It works exactly like a wood fired oven where the heat reflects off the dome lid and down onto the pie. Have you tried leaving the burner off under the steel on your gas grill or will it get hot enough that way?

Awesome comments and dialogue here, thanks. Based on the above I am thinking that heating the steel with the broiler and then just leaving it on through the cook would be worth trying. Don't get me wrong the steel makes a nice Pizza

 

[kev211]

Friday night pizza night. Went Cobb salad-esque. Great dough (00 high gluten flour) with grilled chicken, bacon, romaine lettuce (with ranch) and avocados

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[brewbama]

Today's lunch

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[Staestc]

Man, you folks post some awesome pizza photos! They have got me back on Forno Bravo's forum looking at recent builds so I can pick up my oven build where I left off a few years ago!! Lol

 

[Evets]

Man, you folks post some awesome pizza photos! They have got me back on Forno Bravo's forum looking at recent builds so I can pick up my oven build where I left off a few years ago!! Lol

Mine's on there somewhere. You'd have to go back to 2010 to find it I guess.
Now finish that oven!

 

[Staestc]

Mine's on there somewhere. You'd have to go back to 2010 to find it I guess.

Now finish that oven!

I looked and my last posts when I cut all the cinder blocks for the base and designed the outdoor kitchen was in 2009! Lol

 

[bob1852]

White pizza....

Garlic olive oil, roasted garlic, tomatoes, cheese, red onions, and basil.

 

[Homercidal]

Got to try making a dill chicken pizza this weekend. Turned out awesome(Except for the slightly burnt crust on the bottom. Time to raise that stone!)

Make some Garlic Aioli and spread on the dough, then topped the pie with diced chicken, diced pickles, some dill sprigs, diced tomatoes, parmesan cheese, and shredded mozz.

Crust was from a bag mix. Not bad, but I think it's definitely not going to be mistaken for a quality crust.

 

[Penelope07]

All the pizzas look amazing. Nothing is better than homemade pizza. I use corn meal (just a little) and white flour with a basic pizza recipe with a variety of cheeses. I love using really good olive oil. I got some from Europe from a client (I'm a dog sitter). Someday I'll have a wood burning oven!

 

[applescrap]

Man, you folks post some awesome pizza photos! They have got me back on Forno Bravo's forum looking at recent builds so I can pick up my oven build where I left off a few years ago!! Lol

Continuing here from cooking thread i love that blackstone that icebob uses too. I have seen them on overstock for deals. I really want brick fireplace with dry stack allan blocks though. Have found them fairly cheap here in denver too. They have lots of free plans on website. 100% dry stacked but can be glued Need to get my act together.

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[kev211]

Forgot to post this last night. 5 hour ferment on a no knead dough and finished in the fridge for 3 days. Brushed with olive oil and garlic powder, topped with grilled chicken, mozz, olives, sun-dried tomatoes and basil from the garden

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[Yeastieboy]

Just got another bulk fermentation started for Sunday. 3 minutes of kneading, since folks seem interested in knead times.

 

[icebob]

after missing it for a couple weeks, ( road trips for work) it's back and kicking!, It's Thursday, Pizza night! all meat to fill up my fat face!

 

[applescrap]

Why do i have to follow that! Beautiful as always icebob. Cheese pizzas on the steel. I only have a small peel so small pies. Wish I would have taken them a little darker.

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[Staestc]

Why do i have to follow that! Beautiful as always icebob. Cheese pizzas on the steel. I only have a small peel so small pies. Wish I would have taken them a little darker.

The crust looks great! Well done!