The Home Made Pizza Thread

[hotwatermusic]

I dig pickled stuff on pizza, do it.
And...Yeastie, I like the range of flavor from fig preserve to blue cheese... Is that your mezzaluna next to the first pie? Look at the size of that thing. Thinly veiled threat to all ranch haters if you ask me...

 

[Bigdaddyale]

I have made a pastrami pizza in the past similar to the one Downey Pizza Co has made famous

 

[brewbama]

Happy New Year

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[NickTheGreat]

I have thought about doing a Reuben pizza. Corned Beef with thousand island type sauce and sauerkraut on a sourdough crust. If anyone else in my family were into Reubens I'd try it. It may have to wait until I am home alone.

It's delicious, and probably the #2 way we eat corned beef in my household. Here's an old picture. It's homemade corned beef, homemade kraut, and store bought crust


#3 way is nachos. The only reason I'm including this picture is because it's an awesome picture

 

[schematix]

I decided to experiment a little bit last night. I made 4 dough balls, 2 with the standard no-knead recipe using IDY as a fall back, and then a second identical batch with a tablespoon of sourdough starter instead of IDY.

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I see no reason to ever cook with regular IDY again. Only issue here was the crust didn't brown hardly at all. Otherwise it was better in all respects.

 

[HoppyDaze]

ADY is the way to go for pizza...and some OO flour

 

[italarican]

ADY is the way to go for pizza...and some OO flour

00 flour will compound that problem above of the crust not browning. Most recommend against using 00 at home if you don't have intense heat (way about your standard 550F max oven) and a short bake.

I've been happy with a steel just below a gas-powered broiler (no auto shut off!) to heat up to almost 700 degrees in my kitchen oven. 75% 00 to 25% bromated bread flour. The bread flour and little sugar in the dough help with the browning.

 

[hotwatermusic]

Had the house to myself yesterday, party time...
Alone except for the fella trying to creep in the second pic!
Chipotle "chicken", bell pepper,red onion, cilantro, and sour cream, and some mushrooms cause I had some mushrooms to use...

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[applescrap]

Nothing to special, pasta sauce, mozzarella, pepperoni left over from cheese tray, and my moms pulled pork bbq. Bread machine dough, and cooked on steel under broiler. Did great on top but bottom sucked. Will go back to 550 convection. ALL four pizzas made start to finish by my 3 yo. I helped but she was there the whole way.

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[hotwatermusic]

Love it. Tell her she has some fans, great job.

 

[kev211]

Made these guys last night. Left is an olive oil topped crust with rotisserie chicken, Moz, tomatoes, onions and a basil reduction. Right is a cheeseburger pizza. Both got the avocado treatment on top too

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[applescrap]

Love it. Tell her she has some fans, great job.

Cool. Will do!

 

[Hanglow]

Has anyone here used the Pizza Party ovens? I'm considering buying an oven and trying to work out what one to go for, although it won' be for quite a while as I'm extending my house

 

[trav77]

New York dough with pancetta and mushrooms. Little smoked sea salt on the crust.

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[hotwatermusic]

Has anyone here used the Pizza Party ovens? I'm considering buying an oven and trying to work out what one to go for, although it won' be for quite a while as I'm extending my house

Not to my knowledge. The pizzamaking.com forum would be a safe bet for lots of info. Seen pies from parties there....
Pure heat pizza. Mixed some Aleppo(thanks Evets), regular crushed red, and ground habanero pepper on top of garlic, red onion, jalapeno and mushroom- (because their really old now! (wife's traveling)). Hurts so good.

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[brewbama]

One Taco pizza and one Pepperoni and Peperocini

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[italarican]

Shrimp, basil, parmigiano reggiano, salt & pepper. 2 minutes on bake on the steel, 1.5 minutes on broil on the top shelf. My wife's homemade mozzarella came out really creamy this time. Loved the texture!

 

[shellsbells]

Salami and goat cheese. I got a pizza stone for Christmas and it's made such an improvement in my crust

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[hotwatermusic]

Shrimp, basil, parmigiano reggiano, salt & pepper. 2 minutes on bake on the steel, 1.5 minutes on broil on the top shelf. My wife's homemade mozzarella came out really creamy this time. Loved the texture!

That looks great! Nice to see you posting. How did you handle the shrimp and in what form were they (frozen,fresh...)? I've been wanting to turn my mom's shrimp casserole into a pie and haven't dared yet.

 

[italarican]

That looks great! Nice to see you posting. How did you handle the shrimp and in what form were they (frozen,fresh...)? I've been wanting to turn my mom's shrimp casserole into a pie and haven't dared yet.

Thanks! These were frozen, partly because this was an impromptu decision (literally when I took the dough out two hours before). Tails off. 15 minute club soda bath (old Italian restaurant secret for tender calamari that I've applied to shrimp). I also bisected the shrimp this time so they didn't weigh down the pie too much.

If your crust can handle the weight, I prefer the shrimp intact rather than bisected. They were ever so overcooked bisected. While I've usually found they're nice and plump when baked whole.

With everything else going on with the pizza, I personally don't think it's worth it to go out of your way to swap out frozen for fresh, especially since with the weight concerns I prefer a smaller sized shrimp. YMMV, of course.

 

[hotwatermusic]

Perfect, thanks a lot! I'll go for it and post when I do.

 

[kev211]

Chronicling the creation of my pizza margherita with grilled chicken (which happened to be the best pie I've ever made). 5 hour ferment on the dough, punched down and chilled in the fridge for 48 hours. Homemade margherita sauce, grilled chicken, mozz, a gigantor Roma tomato and basil. Added basil towards end of cook time

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[Hanglow]

Not to my knowledge. The pizzamaking.com forum would be a safe bet for lots of info. Seen pies from parties there....

yeah that's where I saw them It's a great forum

cheers

 

[brewstergalVT]

I'm sure everyone has their favorite pizza dough recipe but if you don't have one that you love, check out this recipe.

http://blog.kingarthurflour.com/2016/12/03/baking-steel-pizza-dough/

For me, it makes the best pizza. I have my own pizza steel (recycled from an old plate steel wood stove) and I use it on my grill which works great. How to know the right temp? I use an infared thermometer since the thermometer on my grill stopped working. BTW, the infared thermometer has uses for homebrewing too and for less than $30, worth every penny!

 

[trav77]

What's everyone's favourite setup for baking pizzas in a home oven?

- Stone vs. steel vs. perforated pan, etc.
- Baking rack position?
- Temp - assuming everyone is going as hot as possible (~550 on mine)
- Convection vs. no-convection?

I've been baking mine on a stone set about 1/3 down from the top, 550 preheated for at least 30 mins at full temp with convection. Good crust browning but the bottom isn't getting as brown as I'd like.

 

[kev211]

What's everyone's favourite setup for baking pizzas in a home oven?

- Stone vs. steel vs. perforated pan, etc.
- Baking rack position?
- Temp - assuming everyone is going as hot as possible (~550 on mine)
- Convection vs. no-convection?

I've been baking mine on a stone set about 1/3 down from the top, 550 preheated for at least 30 mins at full temp with convection. Good crust browning but the bottom isn't getting as brown as I'd like.

I previously used a stone, but I was having issues with the crust sticking to it when it was hot (even with flour or corn meal). So I switched to my current setup which you can see above. The wire mesh works great. Allows for even cooking and easy to get the pizza on and off (and was only like 6 bucks on amazon). I cook it about 1/3 from the top on high heat, which is currently 500. I just purchased a new range that has convection and will hit 550 so Im gonna try that when I get it installed

 

[schematix]

curious about getting a steel to try out - anyone have suggestions for what to look for and what a decent one should cost?

 

[applescrap]

What's everyone's favourite setup for baking pizzas in a home oven?

- Stone vs. steel vs. perforated pan, etc.
- Baking rack position?
- Temp - assuming everyone is going as hot as possible (~550 on mine)
- Convection vs. no-convection?

I've been baking mine on a stone set about 1/3 down from the top, 550 preheated for at least 30 mins at full temp with convection. Good crust browning but the bottom isn't getting as brown as I'd like.

Steel. Friend turned me on to it and after some research chose it over stone. 550 degrees convection and preheated seems to give best results. Curious about screen. Reason being is frozen pizzas end up really great on convection nothing underneath, surrounded by heat. But obviously cant throw a fresh pizza on racks so a screen peaks my interest. All this being said, if you look on this thread you will see really dark awesome crusts made with steel.

 

[brewstergalVT]

curious about getting a steel to try out - anyone have suggestions for what to look for and what a decent one should cost?

I believe it should be 1/4" thick for good heat retention. I have one that thick cut (acetylene torch) from an old plate steel woodstove. I had checked out one selling at King Arthur flour but I didn't want to spend $140. My recycled piece works great, takes a good half hour to heat up on my grill, cooks a pizza evenly and with a good crisp crust in about 9 minutes. I never made great pizza before using the steel.

 

[headbanger]

curious about getting a steel to try out - anyone have suggestions for what to look for and what a decent one should cost?

I have one of these and it works great.