The Home Made Pizza Thread

[Jwin]

Cant wait to hear about how this works. Sorry to hear about the back. That sucks. Hope you heal quickly.

@hotwatermusic glad you re back. Pizza looks awesome as usual.

Thanks. Headed out of town. This Sunday should be za night. Will post.

 

[kev211]

Forgot to post last night. Was in the mood for a cheeseburger pizza. It was good, although I don't know why I was in the mood for one. Definitely more of a fan of the classics

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[johnmac22]

Getting better at this pizza making thing. Still trying to perfect the Neapolitan style dough.View attachment IMG_1601.jpgView attachment IMG_1572.jpg

 

[Jwin]

Something feels oddly familiar about this hobby....
The weight gain?
The ability to buy something similar elsewhere?
The bloated feeling the next day?
The anger of your wife when you leave it all on the kitchen counter?
No....
I can't quite place it....

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[johnmac22]

Few pies from tonight. My basil was wilted so I settled for plain cheese. I’ve kept this Old Rasputin for a few years. Well worth the wait.

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[Jwin]

Second attempt at a Di Fara style grandma. Wife's favorite NY slice, and today is her bday...
I had to flip the dough out of the pan and re oil because it soaked up to much oil/I didn't use enough.
The first pic was before that circus.
Live and learn.

Baked with a simple San marzano sauce that I had cooked down, then topped and baked again with the sauce(except raw) on top.

Make cheese bread w the other dough.

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[hotwatermusic]

Second attempt at a Di Fara style grandma. Wife's favorite NY slice, and today is her bday...
I had to flip the dough out of the pan and re oil because it soaked up to much oil/I didn't use enough.
The first pic was before that circus.
Live and learn.

Baked with a simple San marzano sauce that I had cooked down, then topped and baked again with the sauce(except raw) on top.

Make cheese bread w the other dough.

Nice work. Haven't seen you with a grandma before. That looks text book. Doing a pizza and beer trip to NY early December hopefully I'll get to try the original.

 

[hotwatermusic]

View attachment IMAG2648.jpgView attachment IMAG2650.jpgView attachment IMAG2651.jpgMade a sort of bar pie/sourdough dough tonight. First time I've used fed starter and that may have been my problem with sourdough up till now. Easier to handle and some gluten structure left. A prosciutto and shiitake, and a sausage and kale. Plus home made ranch for crust dipping[emoji12]

 

[Jwin]

Nice work. Haven't seen you with a grandma before. That looks text book. Doing a pizza and beer trip to NY early December hopefully I'll get to try the original.

Di Fara is great
Best Pizza in Williamsburg is good(guy that does the Pizza Show's joint)
Of course, your classic places
Williamsburg Pizza has a good Grandma as well.
Edit:
Thanks btw. It's definitely a different style. I've heard of temps from 450-700 for it.
In my home oven (electric), I will go with 550(Max) and put it on the bottom rack. It takes a lot to get that bottom browned correctly. Also, I used 70% hydration with w 70/30 bread/00 flour mix. Gonna push the hydration up even more next time. Somewhat to counter the (hopefully) higher heat. But, it wasn't wet to finish at all. Could have used more sauce on the parbake actually.
I did have to pull it out mid bake to pull water off the cheese. It was pooling badly. I used a blend of "fresh" moz and something similar to park reg. It was an Americanized version with slightly higher hydration and creamier. I couldn't find the Gran padano Di Fara uses local. Will use more next time. The San Marzano whole tomatoes (hand crushed fine), garlic(heavy) and picnch of oregano, fresh basil, fresh ground pepper and salt was outstanding. Doubt I'll ever do anything different with that.
On the dough, I'd recommend cold proofing it in a square/rectangular container while leaving it somewhat underfermented,warming to near room temp, then applying to the heavily oiled pan and letting it rest for 2-3 hours. Once it proofs up, apply pressure with your finger tips only. Just enough to get it flush-ish. Don't push all the way to the bottom of the pan as you will crush the cell structure.


I can't remember the origin of the Grandma. I know it's contested a bit
One spot was on the Pizza show, late season one or early season two.

Cheers

 

[Hanglow]

Made ten or so with the nieces and nephew at the weekend, in the wfo . They shaped and topped them, I cooked them so am responsible for the hole in the long one

 

[Temptd2]

Yum, @hanglow - looks scrumptious!

 

[kev211]

Made last night...

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[Evets]

Nice day today to burn a few pies in the back yard.

 

[thekraken]

Fresh out of the oven skillet pizza

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[kev211]

Same thing as last week but I don't care. So good! Grilled chicken, homemade marinara, mozz, sun-dried tomatoes, olives and basil from the garden

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[applescrap]

@evets beautiful setup and awesome looking pizzas.

 

[Hanglow]

I love how those filthy little american pepperonis just shrivel into a little disk and you get that cradle of oil... om nom nom nom

if I were to ask for pepperoni I'd get a small pepper

 

[Evets]

@evets beautiful setup and awesome looking pizzas.

Thanks!

 

[Evets]

I love how those filthy little american pepperonis just shrivel into a little disk and you get that cradle of oil... om nom nom nom

if I were to ask for pepperoni I'd get a small pepper

I used the smoked pepperoni from Vermont Smoke & Cure. My favorite!

 

[Jwin]

Did these Sunday
Forgot to post
24 hour dough
Spin Alf 1/2 shrooms and pep/cheese

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[brewbama]

Tonight’s pies using a Lombardi’s clone dough recipe

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[johnmac22]

Cheese pie after a successful brew day. I need a smaller pan...

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[Hanglow]

focaccia rather than pizza but I put mozzarella, tomatoes, basil and onions on it so I think it counts . Used too small a pan so it was a bit thick but was rather tasty

 

[bruteforce]

First attempt at Detroit style pizza. Turned out pretty amazing.

 

[Inkleg]

Cheese pie after a successful brew day. I need a smaller pan...

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.......or a bigger pizza.

 

[ChefRex]

Haven't done a pie in a while so I woke up the sourdough,
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Fat and happy.

 

[johnmac22]

.......or a bigger pizza.

I wish! The oven and stone I have can’t handle much more than this

 

[schematix]

Ditto on the sourdough. Can’t believe a culture that has been dormant for 9 months woke up so quick.

This was mostly instant yeast risen but i put a smidge of sourdough starter in for additional flavor.



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[hotwatermusic]

Prosciutto, mushroom, and white truffle oil. Artichoke, basil, and Calabrian peppers w/ hot oil. Mushroom and spinach... And a debate over the goldilocks crusts.

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[johnmac22]

Tonight’s pies using a Lombardi’s clone dough recipe

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I love pizzamaking.com but sometimes tracking down a recipe can be a pain with all the different versions. Would you care to share the recipe that you used for these?