The Home Made Pizza Thread

[Genuine]

What is your process now? My first guess with limited information is to let it rest at room temp for a while before shaping it, and don't work it too much. If it's springing back on you, it needs to rest.

That’s exactly what’s happening. I try stretching it out on the counter, but it springs back. So I pick it up and and start to turn it by the edges while letting it hang the stretch. It kind of works but of course never comes out round. More rectangle than anything else

 

[gromitdj]

That’s exactly what’s happening. I try stretching it out on the counter, but it springs back. So I pick it up and and start to turn it by the edges while letting it hang the stretch. It kind of works but of course never comes out round. More rectangle than anything else

My goal is always to shape it with as little fondling as possible. Here is a good video of Jim Lahey shaping dough that is a good reference.

Jim Lahey's No Knead Pizza recipe

 

[schematix]

I’m having the hardest time rolling out dough and getting it to a good 12-14” round. Any tips?

Patience. If it gets too springy just cover it and wait 5 minutes, then try again.

I usually combat the problem by turning the ball into a 6” disk when it comes out of the fridge. An hour later it’s relaxed, risen slightly more and ready to go. Can be hard to do it all in one shot

 

[bob1852]

Pizza night!

 

[applescrap]

First use half sheet pan za. Super wet dough, thrown on jroll pan with light pam and evoo. Spread out still cold, (not well, uneven). Par baked, didnt know how long so by feel did 10 minutes. Needed longer based on thickness. It had mountains and valleys and didnt snap pic of it or maybe. Got sauce on it, mozzarella, pepperoni, and red pepper on one side. At end put on sharp cheddar and american. Used new bread knife to show real cross section of thick part. Wife ate thinner pieces. Really good.

 

[Genuine]

Patience. If it gets too springy just cover it and wait 5 minutes, then try again.

I usually combat the problem by turning the ball into a 6” disk when it comes out of the fridge. An hour later it’s relaxed, risen slightly more and ready to go. Can be hard to do it all in one shot

I'll try it out this weekend!

 

[Hanglow]

same day dough, pleased how these came out!

 

[Ozarks Mountain Brewery]

 

[applescrap]

Tried the oil technique on parchment. Dipped gloved fingers in oil and was able to spread the dough out really well and easily. I think i need to par bake them a little, but the oil made them chewier, and softer i think. Also i need to try starting on steel then taking off and finishing on steel. These were cooked on steel the whole time.

 

[IcarusFallen]

Used Nancy Silverton’s pizza dough recipe. Thought it was appropriate since it calls for Barley Malt (used DME) to add sweetness to the recipe.

https://www.seriouseats.com/recipes/2011/10/nancy-silvertons-pizza-dough-recipe.html

Crust came out amazing in 550* oven. Didn’t take pictures unfortunately. Next time.

 

[cheezybuda]

Been using a little uuni oven. I liittle tough to keep it consistent, but I can knock out some decent pies periodically

 

[Yeastieboy]

 

[Temptd2]

First use half sheet pan za. Super wet dough, thrown on jroll pan with light pam and evoo. Spread out still cold, (not well, uneven). Par baked, didnt know how long so by feel did 10 minutes. Needed longer based on thickness. It had mountains and valleys and didnt snap pic of it or maybe. Got sauce on it, mozzarella, pepperoni, and red pepper on one side. At end put on sharp cheddar and american. Used new bread knife to show real cross section of thick part. Wife ate thinner pieces. Really good.

KOTC would say, "Too bready!" I would say, "Please pass me another piece - or two - of that pie!"

 

[shanecb]

Wednesday night cheese pizza! 12 inch personal size, 48hr dough, store-bought sauce, and whole milk mozzarella. Getting better at shaping the dough finally, but still leave a bit too much cornicione for my liking.

 

[ba-brewer]

Tried the oil technique on parchment. Dipped gloved fingers in oil and was able to spread the dough out really well and easily. I think i need to par bake them a little, but the oil made them chewier, and softer i think. Also i need to try starting on steel then taking off and finishing on steel. These were cooked on steel the whole time.View attachment 569112View attachment 569113View attachment 569114View attachment 569115View attachment 569116View attachment 569117

Those some big slices of peperoni.

 

[applescrap]

Haha, salchicha. Thanks ba. Shane, wow, love that crust. Thats Colorado style.

Ok im ashamed.

This....is how i snack after a few beers on friday at 9pm.

 

[shanecb]

Shane, wow, love that crust. Thats Colorado style.

Ok im ashamed.

Thanks, man! I'm very happy with it.. has a great texture!

Also, no shame. I came here to post some love for my late night post-rum drinking naan flatbread. This and Fellowship of the Ring is how I end a night out!

 

[SEndorf]

Just noticed this thread with a gazzilon posts.
I'm planning an RV trip with homemade pizza in the picture.
Are y'all purists with all scratch ingredients?
Or can you suggest recommendations for store bought crust, sauce, etc. ?
I hope I'm not asking Anthony Bourdain for a hamburger recipe......

 

[RevKev]

Just noticed this thread with a gazzilon posts.
I'm planning an RV trip with homemade pizza in the picture.
Are y'all purists with all scratch ingredients?
Or can you suggest recommendations for store bought crust, sauce, etc. ?
I hope I'm not asking Anthony Bourdain for a hamburger recipe......

Soooo I have cheated with Wegmans dough and pasta sauce... Honestly any pasta sauce works well

Not sure where you are located and what commercial dough you have

 

[treacheroustexan]

Just noticed this thread with a gazzilon posts.
I'm planning an RV trip with homemade pizza in the picture.
Are y'all purists with all scratch ingredients?
Or can you suggest recommendations for store bought crust, sauce, etc. ?
I hope I'm not asking Anthony Bourdain for a hamburger recipe......

I like dough from whole foods and trader joes.

 

[treacheroustexan]

Trader Joe's dough. Baked on a stone w/ parchment paper.

 

[SEndorf]

I like dough from whole foods and trader joes.

Thank you! I'll run to Trader Joes.

 

[treacheroustexan]

Thank you! I'll run to Trader Joes.

The picture above is a pie I put together quickly for lunch today using TJ dough. It turned out really well! That's my go to dough.

 

[applescrap]

My wife and i make pizza every camping trip anymore it seems. We use boboli and cook them over the coals from the fire. They have to be on this thread, more than once. Wish i knew how to find stuff. To use fresh dough over open fire throw spread dough over fire (gas grill too). Flip after some browning and top the warm side over fire, not to heavily. Our friends had a cool propane portable camp oven they used. With an old beat-up jelly roll type pan, I bet you can make an awesome Pizza in the fire, maybe a cast iron skillet. Trader joes, store dough, is fine and pretty cheap to.

 

[Jaybird]

So I got a wild hair and decided to make a home made KIZZA oven Yep that is a 1/2 BBL keg I converted into a pizza oven.
How it works.
I built a gas manifold from some scrap stainless tubing and parts. I rolled a ring and welded it into the keg for the stone to set in. I then added a stainless perforated basket that holds oak chunks. The gas manifold keeps the temps up and keeps the oak on fire for the added heat and the smoke.
I am on version 5 at the moment. It has been a challenge to get the temps right above and below the stone. But I think I have nailed it. Last weekend I pumped 30 pizzas through the oven in just a few hours.
Cheers
Jay

 

[Jaybird]

Just like that!

 

[SEndorf]

Man! That is some slick handywork.
I just picked up my Trader Joes ingredients and will do the poor mans version next week at the campsite.

30 pizzas? Dude... you are serious about this!

 

[Staestc]

So I got a wild hair and decided to make a home made KIZZA oven Yep that is a 1/2 BBL keg I converted into a pizza oven.
How it works.
I built a gas manifold from some scrap stainless tubing and parts. I rolled a ring and welded it into the keg for the stone to set in. I then added a stainless perforated basket that holds oak chunks. The gas manifold keeps the temps up and keeps the oak on fire for the added heat and the smoke.
I am on version 5 at the moment. It has been a challenge to get the temps right above and below the stone. But I think I have nailed it. Last weekend I pumped 30 pizzas through the oven in just a few hours.
Cheers
JayView attachment 570227

Jay, that’s just awesome, as always! Well done!

 

[Inkleg]

So I got a wild hair and decided to make a home made KIZZA oven Yep that is a 1/2 BBL keg I converted into a pizza oven.
How it works.
I built a gas manifold from some scrap stainless tubing and parts. I rolled a ring and welded it into the keg for the stone to set in. I then added a stainless perforated basket that holds oak chunks. The gas manifold keeps the temps up and keeps the oak on fire for the added heat and the smoke.
I am on version 5 at the moment. It has been a challenge to get the temps right above and below the stone. But I think I have nailed it. Last weekend I pumped 30 pizzas through the oven in just a few hours.
Cheers
JayView attachment 570227

Awesome pizza oven!
I checked your site and I guess you're out of stock. Let us know when the finalized version is in.

 

[Jaybird]

Awesome pizza oven!
I checked your site and I guess you're out of stock. Let us know when the finalized version is in.

Ha Ha Ha. I don't have plans to make this for sale really. I have built a couple for friends locally but that's it so far.

Cheers
Jay