The Home Made Pizza Thread

[Jwin]

Feel like I needed another 2# of cheese
Used this dough:
EDIT: POSTED INCORRECT RECIPE
https://www.pizzamaking.com/panpizza.php

Used a 50/50 of butter and light olive oil in the pan
Olive oil in the dough
Hot tap water
2-3 hour room temp ferment followed by a 24 hr cold ferment and a 2 hour warm up.

 

[Jwin]

Wonderful cell structure
I did dock the dough a little after the warm up
The original recipe was used(rounded up to the next gram/scale) aside from the vegetable oil substitute. It yielded a 12 in pan and 10in cheese bread
Could easily make 2 12 inch pans with proper proofing.

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[kev211]

So I made this sad looking calzone. First time ever making a calzone plus some of the hottest weather ever on record plus too wet of dough coupled together to make this sad looking thing. That being said... Probably one of the most delicious "pies" I've ever made. Dough was super sour/fermented and flavorful. Homemade marinara sauce was on point. Forgot to put cheese inside so loaded it up on top. Brilliant decision

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[Hanglow]

Made ten last night, here is one although it was too overloaded with toppings. Dough was overfermented due to too warm a temp/too much yeast for the temp.

 

[HopGobbler]

I've been making cauliflower crust pizzas lately, used riced cauliflower, parm cheese, egg, and some herbs and spices, came out better than expected, both times that I made it I used sweet sausage, garlic, red onion and fresh banana peppers. Extremely good. I'd post pics, but photobucket is the devil

 

[applescrap]

So I made this sad looking calzone. First time ever making a calzone plus some of the hottest weather ever on record plus too wet of dough coupled together to make this sad looking thing. That being said... Probably one of the most delicious "pies" I've ever made. Dough was super sour/fermented and flavorful. Homemade marinara sauce was on point. Forgot to put cheese inside so loaded it up on top. Brilliant decision

Haha, love it. I end up making all kinds of stuff like that too. Cookies too i see.

 

[Temptd2]

I've been making cauliflower crust pizzas lately, used riced cauliflower, parm cheese, egg, and some herbs and spices, came out better than expected, both times that I made it I used sweet sausage, garlic, red onion and fresh banana peppers. Extremely good. I'd post pics, but photobucket is the devil

Ah, a fellow low-carber perhaps?

I use a cheese crust - if you're interested in the recipe let me know. Dead simple and quite tasty. And you can NEVER have too much cheese on a pizza.

 

[Bigdaddyale]

Any tips on how to freeze pizza dough? I won't be able to make pizza for a couple of weeks and would like to save my dough that's been in the fridge for 3 days.

Got around to making pizza today with the frozen dough.Took the dough out and set it on the counter, after a few hours the dough started to come alive. I then divided dough into four smaller balls and let rise for 6 hours until it was time to bake. Happy to report that pizzas came out great.No problems with the dough. Sorry, no pictures.

 

[hotwatermusic]

Got around to making pizza today with the frozen dough.Took the dough out and set it on the counter, after a few hours the dough started to come alive. I then divided dough into four smaller balls and let rise for 6 hours until it was time to bake. Happy to report that pizzas came out great.No problems with the dough. Sorry, no pictures.

That's always been my experience. It shouldn't be that easy right?

 

[kev211]

Haha, love it. I end up making all kinds of stuff like that too. Cookies too i see.

Good eye haha. That was my wife's thing. I don't bake. If they were my cookies it would be one flat chip looking thing on a baking sheet with too much salt. That being said... Both the cookies and pizza were delish

 

[gromitdj]

... I don't bake.

I hate to break it to you... but if you are making pizzas, you are baking!

 

[HopGobbler]

Ah, a fellow low-carber perhaps?

I use a cheese crust - if you're interested in the recipe let me know. Dead simple and quite tasty. And you can NEVER have too much cheese on a pizza.

Please share

 

[kev211]

I hate to break it to you... but if you are making pizzas, you are baking!

I don't bake desserts. How's that?

 

[jrgtr42]

Got around to making pizza today with the frozen dough.Took the dough out and set it on the counter, after a few hours the dough started to come alive. I then divided dough into four smaller balls and let rise for 6 hours until it was time to bake. Happy to report that pizzas came out great.No problems with the dough. Sorry, no pictures.

I do that all the time. I haven't yet worked out a recipe for homemade dough though I've tried several recipes - none of them work out the way I want. I get frozen lumps from a farmer's market nearby, and I'll usually take them out of the freezer into the fridge the morning of. When I'm starting prep, I'll take it out onto the counter for the last few minutes. I don't want the dough at room temp - it doesn't stretch the way I like unless it's cooler. I have experimented a lot of different ways of this, and this is what works for me - I presume it's fully risen / fermented before freezing.

 

[Temptd2]

Please share

This is the original, posted by a woman named NancyElle on the low carb forum I frequent:

Thin and Crispy Pizza Crust
Heat oven to 450 degrees

In a bowl thoroughly combine
3 eggs
3 cups shredded mozzarella cheese
1 tsp garlic powder
1 tsp basil
press evenly into Pam sprayed pizza pan or cookie sheet
(this makes one 16 inch pizza crust)
Bake at 450 degrees until golden brown (about 10 to 15 minutes)

My tweaks - I use Trader Joe's Three Cheese Blend (because I almost always have it on hand) which is a 12 oz bag and measures exactly 3 cups. I use a round 16" pan which I line with that nice nonstick foil. I blind bake the crust for 6 minutes, then I carefully flip it over and bake another 5 minutes - then top it and stick it back in the oven til the cheese you put on top melts. We like "everything" pizza so generally it has pepperoni, salami, browned bulk sausage, chopped onion, diced red bell pepper, sliced black olives - whatever you like. I always add some shredded cheese on top of all that to "glue" it down a bit.

Let it cool about 10 minutes after it comes out of the oven - you can actually pick it up to eat it. And it's great the next day, cold from the fridge.

It's good stuff and tastes heavenly to a low-carber missing proper pizza!

 

[Weezy]

I'm a firm believer in watching my carbs and dairy intake. But I've slowly convinced myself that pizza is both, therefore neither.

 

[applescrap]

^^so it's healthier to eat a crust made with three cups of cheese and three eggs than flour and water?

 

[Bigdaddyale]

I'm a firm believer in watching my carbs and dairy intake. But I've slowly convinced myself that pizza is both, therefore neither.

Life's too short not to break out of my Keto diet to enjoy a pizza a couple times a year.

 

[Jwin]

^^so it's healthier to eat a crust made with three cups of cheese and three eggs than flour and water?

~1800 calories
Roughly the same as a loaf of bread.

 

[Temptd2]

^^so it's healthier to eat a crust made with three cups of cheese and three eggs than flour and water?

If you're a low carb eater, or gluten intolerant, yes, it is!

Which is not to say that I don't enjoy a regular-crust pizza a couple times a year. I do. But 95% of the time I stick to no sugar/flour/carby stuff.

 

[Yeastieboy]

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[HoppyDaze]

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beautiful

 

[kev211]

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Care to share your recipe/process? That dough is beautiful!!

 

[applescrap]

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Love the egg! Beautiful

 

[benco]

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Amen!

 

[Yeastieboy]

Thanks! I pretty much follow Tony Gemignani's New York dough recipe (The Pizza Bible) using a poolish starter. I use a bit more salt than him... 12g.

 

[Bigdaddyale]

http://www.thepizzabible.com/articles/use-a-poolish-to-take-your-pizza-to-the-next-level

 

[applescrap]

Pizza! Parchment method, little mess, and was able to really make a nice thin pie. Didn't have sauce, so used can of diced tomatoes, basil from garden, salt, onion powder, garlic powder, and oregano. Then immersion blended it.

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[snowtires]

My wife just bought me a "pampered chef 15" pizza stone" but the instructions say to not preheat the stone which seems to be the opposite of what you want. I tried it twice so far without preheating and it's nice you can get the top fully browned but still, the crust is too soft. Why on Earth would q company make a pizza​ stone that your not supposed to preheat?

 

[Jwin]

My wife just bought me a "pampered chef 15" pizza stone" but the instructions say to not preheat the stone which seems to be the opposite of what you want. I tried it twice so far without preheating and it's nice you can get the top fully browned but still, the crust is too soft. Why on Earth would q company make a pizza​ stone that your not supposed to preheat?

Your not supposed to preheat the oven before putting the stone in.
The stone should preheat with the oven so the temp change is more gradual
Possibly poorly worded warning?