The Home Made Pizza Thread

[Mainer]

[not pictured]: roasted cauliflower and mushroom pizza with sage-garlic butter cooked outdoors on the grill.

I keep forgetting to photograph these things before I eat them.

 

[Jwin]

Gonna try and take it up a notch and get closer to that ny pie I've been chasing
Got 25# of Bouncer 00, 5# moz provolone mix and these today

Now just to figure out the best way to freeze sauce.

View attachment 1494789905461.jpg

 

[icebob]

Thursday night is pizza night....tried the "food" setting on my phone for the last pic...

 

[Homercidal]

I'm sad. Wife is kind of gone low carb, so she doesn't vote for pizza anymore. I know I can make pizzas for me and the others who want it, but it feels wrong to not include my wife, especially when I know she would see us eating it and want it. (Unless I made like a Rueben Pizza or something like that...)

I think I'll be baking one up here soon. Just have to plan it so I don't interfere with her diet plans. Been craving a Cheeseburger Pizza lately, but she likes those, so that's not helpful.

 

[Jwin]

I'm sad. Wife is kind of gone low carb, so she doesn't vote for pizza anymore. I know I can make pizzas for me and the others who want it, but it feels wrong to not include my wife, especially when I know she would see us eating it and want it. (Unless I made like a Rueben Pizza or something like that...)

I think I'll be baking one up here soon. Just have to plan it so I don't interfere with her diet plans. Been craving a Cheeseburger Pizza lately, but she likes those, so that's not helpful.

Google Fat Head pizza recipe
It uses almond flour and cream cheese.

 

[kev211]

I'm sad. Wife is kind of gone low carb, so she doesn't vote for pizza anymore. I know I can make pizzas for me and the others who want it, but it feels wrong to not include my wife, especially when I know she would see us eating it and want it. (Unless I made like a Rueben Pizza or something like that...)

I think I'll be baking one up here soon. Just have to plan it so I don't interfere with her diet plans. Been craving a Cheeseburger Pizza lately, but she likes those, so that's not helpful.

My wife has had a wheat allergy since she was born so I feel ya on that one. Since she has had it for so long she has assured me that it doesnt bother her but I still feel guilty. To top it off (see what I did there?) she has gone low carb, low dairy as well so I cant even offer to make her a gluten free crust so I usually grill some sort of meat to make a pizza with that I can then make a salad for her.

 

[Yeastieboy]

View attachment ImageUploadedByHome Brew1495328748.530817.jpg

 

[Bigdaddyale]

My wife has had a wheat allergy since she was born so I feel ya on that one. Since she has had it for so long she has assured me that it doesnt bother her but I still feel guilty. To top it off (see what I did there?) she has gone low carb, low dairy as well so I cant even offer to make her a gluten free crust so I usually grill some sort of meat to make a pizza with that I can then make a salad for her.

Have her look into Jason Fung fasting.

 

[Bigdaddyale]

Is there a tried and true recipe for:
Sauce
Dough

 

[Jwin]

Is there a tried and true recipe for:
Sauce
Dough

Here's a good ny dough

http://doughgenerator.allsimbaseball9.com/recipe.php?recipe_id=31

I use more salt and about 2% higher hydration, cold proof for 48 hour, then room temp 2-3. It was solid on Thursday!


See my post about 5 replies up.
One can of 7/11 tomatoes and about half the saporito made a good ny street sauce. I added garlic, black and white pepper, frozen(thawed) processed basil and a little salt.

If I had to do it over, I would have just gone 2 cans 7/11 to 1 can Saporito. 7/11 my themselves would be a great sauce base, on the thinner side. Saporito is Super thick. The 7/11 are highly regarded in the industry, preferred over San Marzano by many.
I found those and 25# of OO flour at my local Gordon food service. $22 out the door.

 

[icebob]

Is there a tried and true recipe for:
Sauce
Dough

Here's my no cook sauce:

1 28oz can San Marzano tomatoes
1small can tomato paste
1/4 t granulated garlic powder or small clove grated
1/2 t sea salt
1/2 t Black Pepper
1 t Oregano
1/4 t Crushed Red Pepper

Use a hand blender until smooth . Should be enough for about 6 14" pie.

 

[Yeastieboy]

My sauce consists of one can of whole San Marzano tomatoes, hand crushed. Pinch of sea salt.

 

[brewbama]

Pie iron pizzas

View attachment ImageUploadedByHome Brew1495393658.492747.jpg

View attachment ImageUploadedByHome Brew1495393675.724889.jpg

View attachment ImageUploadedByHome Brew1495393685.833477.jpg

 

[TrickyDick]

Here's my no cook sauce:

1 28oz can San Marzano tomatoes
1small can tomato paste
1/4 t granulated garlic powder or small clove grated
1/2 t sea salt
1/2 t Black Pepper
1 t Oregano
1/4 t Crushed Red Pepper

Use a hand blender until smooth . Should be enough for about 6 14" pie.

I use a simple sauce.

1 28oz can of your favorite peeled tomatoes.
Add 1 TBSPN of "Pizza" seasoning (I swear by Penzey's Spices if one can look past their politics of late).
Immersion blender but don't overdo it, you want some variation in the sauce for more rustic style pizza, though this is simply my preference.
I can usually bake close to 6 x14" pies with one can.

If I happen to have some red wine opened, I splash a bit in the bottom of the can of tomatoes to rinse it out a little and add to the sauce.

TD

 

[headbanger]

Pie iron pizzas

View attachment 401349

View attachment 401350

View attachment 401351

 

[Ozarks Mountain Brewery]

Pizza Day, and man this is good, I didn't know how Hungary I was, I had left over shank ham, on the link pepperoni sliced thin , I slightly cooked the ham with half an onion then chopped raw with it, both yellow, also black olives, mozzarella on the bottom and cheddar on top

 

[Yeastieboy]

Pie iron....

I am speechless.

 

[applescrap]

Just a snack here. Had this dough my wife bought, and expired today. Made this za with tomato sauce spice with penzies pizza and salt. Realized peel sucks. Look at how the giant pizza mound covers it. Obviously need a bigger one. Meh, dough is ok at best. No salt. Steel was HOT, no doubting that. Thick slice tonight. Great snack. Look at the shape the sticking steal peel put on it. If someone through this thing like a frisbee at your head it would hurt.

View attachment 1495509421385.jpg

View attachment 1495509428577.jpg

View attachment 1495509438834.jpg

 

[Oldskewl]

Pie iron pizzas

View attachment 401349

View attachment 401350

View attachment 401351

Yum! Mountain pies!

 

[jmartie13]

View attachment ImageUploadedByHome Brew1495671999.878932.jpg

Ramp pesto and morel grilled pie. I might have drank a couple home brews to get it to this point.

 

[HoppyDaze]

Did you pick your own morels?

 

[hotwatermusic]

The first pizzas made with stuff from the garden. Our drought is over... for a year. So far jalapeno and zucchini plus a bunch of herbs. More to come. Got some nice San Marzano coming in. Apparently this will be the year of spaghetti squash for breakfast, lunch, and dinner as well. Get ready for my "spaghetti" and meatball pie.

View attachment 1495761800091.jpg

View attachment 1495761812643.jpg

 

[jmartie13]

Did you pick your own morels?

Yes!, last time I saw them at a local health food store they were $54.99/lb....no thanks.

 

[oujens]

Rain kept us inside last night. It had been a while since I made pizzas. This is probably my 4th or 5th attempt and was really happy with this. I used a cheese blend this time that provided some great flavor. Made a pep/cheese for kids, and then pep/onion and sausage/onion for me and the wife. Used Roberta's dough recipe and cooked on pizza screens in my oven at 550f.



View attachment ImageUploadedByHome Brew1496063043.576006.jpg

 

[Hoppy2bmerry]

Is there a tried and true recipe for:
Sauce
Dough

Seems in different parts of the world and country different approaches are acceptable. I for one really dislike the taste of "raw sauce", I don't eat pizza anywhere other than NY metro, Long Island, and southern Italy. This is after I've eaten crappy so-called NY pizza during various travels. Raw sauce, raw dough, nasty cheese you name it. The pizza always looked and often smelled good, but was aweful. A good marinara sauce that you cook or if you're not against a quality jar sauce, which are pricey but worth it get one you like. The crust I don't have the perfect recipie myself yet. . But, again it depends on what you like. My 2centsn.

 

[applescrap]

Tonight made pizza, but, I feel I am on to something. My plan was to try parchment paper. Removing it as soon as I could as it cooks. Tired of messing with cheap steel peel. Well, after throwing the first pie on the parchment, I liked how it was moving. I was waiting for my wife to get home with sauce, so I covered it, you know, to keep it moist. And I started gently pressing, realizing that the slide of it all was creating a good medium for stretching the pizza thin and round. After sitting a few min., the saran wrap came right off. No fuss, no mess, as you can see prepped 4 pies. They came out surprisingly thick. Seems the thin pizza is stretched about the thickness of a quarter. The parchment came out and under right away, boom! I loved the ease of this and will do it again.

View attachment 1496117644612.jpg

View attachment 1496117652117.jpg

View attachment 1496117662362.jpg

View attachment 1496117670874.jpg

View attachment 1496117690587.jpg

View attachment 1496117704593.jpg

 

[RevKev]

Drool. Does anyone have tips for me? I'm planning a date night with the gf and I think I'll do homemade pizzas instead.. hopefully she will taste the love I put into the pies..

Is a sprayed oven at high temp a good idea if I don't have a stone?

 

[bob1852]

Tonight made pizza, but, I feel I am on to something. My plan was to try parchment paper. Removing it as soon as I could as it cooks. Tired of messing with cheap steel peel. Well, after throwing the first pie on the parchment, I liked how it was moving. I was waiting for my wife to get home with sauce, so I covered it, you know, to keep it moist. And I started gently pressing, realizing that the slide of it all was creating a good medium for stretching the pizza thin and round. After sitting a few min., the saran wrap came right off. No fuss, no mess, as you can see prepped 4 pies. They came out surprisingly thick. Seems the thin pizza is stretched about the thickness of a quarter. The parchment came out and under right away, boom! I loved the ease of this and will do it again.

Good post, my friend. I got sick of dough sticking to peel or corn meal flying all over the kitchen. I use the peel to slide the parchment and dough on to the stone, and then slide the parchment put from under the pizza after the first minute in the oven.

It works incredibly well.

 

[hotwatermusic]

Not sure I understand what "sprayed oven" means. Truth is there is no short cuts. This thread is almost 4000 posts of all of us trying to impress of gf's so to speak. I think practice with stretching/dough handling and cold ferments are the best way to invest your effort...
Porcini pie...

View attachment 1496119267783.jpg

 

[RevKev]

Not sure I understand what "sprayed oven" means. Truth is there is no short cuts. This thread is almost 4000 posts of all of us trying to impress of gf's so to speak. I think practice with stretching/dough handling and cold ferments are the best way to invest your effort...
Porcini pie...

The sprayed oven is the effect of a light spray of water to the ovens inner surface during it's highest heat, helps promote a tighter more crusted dough due to steaming effect of the cooking. At least that's what I understand from bread..

Hmm I think I'll have to research a bit, I found a NY bread dough recipe that someone shared.. but I am a hypocrite. I don't answer questions during lab that students ask when they are in the lab manual.. sorry for that