The Home Made Pizza Thread

[hotwatermusic]

No basically you put some jarred hot calabrian peppers into olive oil and bring just to a boil. It can be found in better detail on the Pizzamaking.com forum. I don't want to do it an injustice trying to explain it any better.
https://www.pizzamaking.com/forum/index.php?topic=19368.0

 

[Schlenkerla]

Subbed

 

[hotwatermusic]

mushroom, arugala, shallot, gorgonzola.

 

[applescrap]

[emoji121] [emoji110] [emoji109]

 

[Evets]

It's been a while but I finally made some pizzas last

 

[applescrap]

Pizza, had to shape a couple long and oval because out of parchment. Bigger circle pizza, cheddar and mozzarella. Cooked at 550, no convection, steel the whole time. 550 pushed the parchment to the limit, but no smoke at least for quick pizza cook, longer probably not oven safe at those temps. Will try to finish on steel next time.

 

[RevKev]

I bought the dough blank, too lazy to actually make it but turned out decent, mozzarella was cut too thick I think

How thin do you all slice the fresh mozz?

 

[Jwin]

When I go fresh I usually shred by hand and go sauce and evoo on top. Grandma-esqe

 

[RevKev]

I will have to try that, hand pressing and tearing seems like a smart idea wish I would've though of that earlier.

Results still tasty at least

 

[VApatriot]

Pizza, had to shape a couple long and oval because out of parchment. Bigger circle pizza, cheddar and mozzarella. Cooked at 550, no convection, steel the whole time. 550 pushed the parchment to the limit, but no smoke at least for quick pizza cook, longer probably not oven safe at those temps. Will try to finish on steel next time.View attachment 558987View attachment 558988View attachment 558989

What I do is place the pizza on parchment on the baking stone in the oven and after about 4 minutes or so, lift the edge of the pizza with my peel and slide out the parchment and let the pizza finish right on the stone.

 

[pricelessbrewing]

Having some issues with grease/oil lately. Can anyone recommend a particular cheese and pepperoni that helps with this?

 

[schematix]

Having some issues with grease/oil lately. Can anyone recommend a particular cheese and pepperoni that helps with this?

I hear you. I love nothing more than a pizza where each pepperoni is a little cup of extra sauce.

I have a hard time finding cheese and pepp that do that though. All too damn lean.

 

[pricelessbrewing]

I hear you. I love nothing more than a pizza where each pepperoni is a little cup of extra sauce.

I have a hard time finding cheese and pepp that do that though. All too damn lean.

Uhh I think we're on the opposite sides of this one. I'm having issues with too much grease/oil.

 

[schematix]

I love me some moist pizza.

I don't think cheese is usually the grease source. Cheap pepp though always does it because the fat content is so high. What are you using?

 

[pricelessbrewing]

I'll have to check, but I think it was from trader joes. I hear boars head is solid though, so I'll likely be trying that out unless it's super expensive.

 

[schematix]

Boars Head makes several different ones... at least a stick, pre-sliced, and 'sandwich' style from the deli.

I find the stick one to be the preferred overall, but too spicy and a pain to cut. The pre-sliced is too oily and flavorless. The deli style is the best tasting but comes in like a 3" diameter. I'd recommend trying them all though.

 

[applescrap]

Turky pepperoni? My wife will sometimes buy lean pepperoni, and I think its turkey. You could also cut up turkey lunch meat or any other lean meat and use it as a topping. My mozzarella only pizzas with Kraft cheese are not too greasy. The pepperoni and cheddar are. My step-mom would soak up all the grease on her pizza with a paper towel, actually she would use multiple towels.

 

[Evets]

I really like the smoked pepperoni sticks from Vermont Smoke and Cure. It's not cheap, especially when you factor in shipping, but I still get it now and then. I used to get it buy the case when I had my pizza trailer. Mostly what I use now is Margherita brand stick. That's what's on the last pics I posted a week or so ago. It's pretty good and I can get it anytime at the store. I don't really like anything pre-sliced. Too thin and won't cup well.

 

[brewbama]

Tonight’s pie

 

[Hanglow]

Cheddar is definitely a lot more greasy than mozz . I don;t particularly like it as a pizza cheese as it is so greasy even though I love it with other foods. much prefer scamorza, jarlsberg or taleggio if I'm mixing up the cheese.

Also I've found most italian salamis are less greasy than american pepperoni

 

[Schlenkerla]

Me likey!

Pepperoni with red pepper flakes.....

 

[RevKev]

 

[TallDan]

Gotta respect the crazy daisy.

 

[JPBrewLI]

I've been getting lazy with my pizza the past few years, I settled on a good sour dough recipe and have since just been tweaking bulk rise and fridge fermenting so i can make a few dough balls and leave them in the fridge for a couple weeks without having them overferment..... but getting back into it again after looking at all the new mobile wood oven designs and pizza ovens in general.

This dough probably needed needed a good 12+ hours of bulk rise but i just gave it an hour and balled it and put them in the fridge.
About a week in the fridge and 24hrs at room temp before making this one.
Been awhile since i maxed out my stone with a 16" pie so i used the screen.
about 3 minutes on screen before carefully getting my aluminum peel and separating the 2 while rotating the pie and pulling out the screen with tongs. The bottom was pretty light with speckled browning, i probably should have waited till after taking it off the screen before adding the cheese as i would of like a little more bottom color but cheese was done at total 4-5 minute bake time.
I've also been cubing my cheese instead of shredding to increase the melt time, maybe some bigger cubes are in order as well.

 

[Jwin]

Roberta's dough recipe
One Spinach Alfredo, one half pep half cheese
Went easy on the bake on the half and half for the two year old.
24 hour proof in fridge

 

[RevKev]

I like me for me after making these

 

[RevKev]

 

[Hanglow]

first pizzas for a while, weather was of course atrocious even by our standards.

Dough
100% molina grassi 00
62% water
3% salt
0.22% IDY

made thursday evening, so 44h CF, 4h RT

topping were standards tbf. I have just bought a couple of oregano plants so made a marinara for the first time, was really tasty.

Notice no pictures of complete pizzas as my shaping was almost as bad as the weather Oven wasn't quite as hot as I wanted but it was dark, pouring with rain, about 5C and very windy in my defense

pepperoni side on

pepperoni from top

pepperoni base

marinara

 

[brewbama]

My Deep Dish project

 

[Evets]

My Deep Dish project

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That looks great!

 

[orionol73]

My Deep Dish project

View attachment 561787

Damn! Do share details!

 

[applescrap]

Pizza yesterday. Pushed too hard with each roller pass and made weird shapes. The cheddar one, not pictured, i cooked sauce and crust a little before adding cheese. Really liked the results. This dough is coming out of the fridge cold and difficult to work with. But when the kids are hungry I get to it.

 

[brewbama]

Damn! Do share details!

Used the dough and sausage recipe from www.realdeepdish.com the sauce recipe from https://www.delscookingtwist.com/2017/08/16/chicago-style-deep-dish-pizza/

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[VApatriot]

So brewbama, have you ever had a Giordano's stuffed pizza in Chicago? We lived west of Chicago for about a year. What I remember from having one of those is that the crust is slightly more pastry like than bread like as a traditional pizza crust is. Your deep dish looks great. How would you describe the crust?

 

[Jwin]

So brewbama, have you ever had a Giordano's stuffed pizza in Chicago? We lived west of Chicago for about a year. What I remember from having one of those is that the crust is slightly more pastry like than bread like as a traditional pizza crust is. Your deep dish looks great. How would you describe the crust?

Fyi, the Pillsbury square pizza crust in a can gets really close to Giordano's
I watched them make pies when I went to one
They use a very low hydration and run the dough through sheeters 4-5 times.

 

[RevKev]

One yum. One whoops...

 

[Hanglow]

You could fit an orange in that lol

bet it was still tasty though

 

[brewbama]

So brewbama, have you ever had a Giordano's stuffed pizza in Chicago? We lived west of Chicago for about a year. What I remember from having one of those is that the crust is slightly more pastry like than bread like as a traditional pizza crust is. Your deep dish looks great. How would you describe the crust?

I’ve not had Giordano’s. I’d say my crust came out more bread -like.

 

[applescrap]

Nice work revkev.

Here i present my 4 yo daughters first pie. She rolled it out, sauced and topped. I added cheddar mid bake, thanks jwin for the knowledge. And my za, ill let you guess whose is whose. Srsly, cmon man i actually got a round pie and then sliced it before taking a pic. It was a little thick. I handtossed it cold. Thats why I usually roll it.

 

[GnenieGone]

Nice work revkev.

Here i present my 4 yo daughters first pie. She rolled it out, sauced and topped.

Apple, you're the man! Heading there with my grandkids, hopefully this week..