The Home Made Pizza Thread

[applescrap]

I made some pizzas yesterday. Dindnt get pics. Started them at 500 and switched to broiler. Meh. Well cheers to the journey! Then it hit me, salt. The blandness wasnt the cooking, but the seasoning. Dough never stryck me as bland, but I do keep it neutral because sometimes I make cinnamon bread or rolls. Next time I will try to add it on red sauce. For crust, maybe I need to par bake.

 

[Kent88]

I forgot the salt in my dough recently. It was super bland. I feel your pain.

 

[orionol73]

I made pizza from scratch yesterday and today. The usual reason for two days in a row is I over-prep cheese, sauce, meat and vegetables. I set the oven to 500 and preheated the stone for an hour.
In order, I have 16" round on a screen, a deep dish round 16" and a 10" X 14" deep dish.View attachment 591818 View attachment 591821 View attachment 591822

Buddy's style! MMMMMMM

 

[davidabcd]

Buddy's style! MMMMMMM

That's exactly it, the place on Conant and Six Mile (McNichols). There're a few off-shoots as you know and all pretty good.

 

[davidabcd]

Pizza update!

I'm pretty happy with the big three--dough, cheese and sauce--but not perfectly happy. To eliminate the thin layer of semi-cooked dough directly beneath the cheese, I'm going to cook the dough in the pan for five minutes but not on the stone. Then I'm going to dress the pizza and use the stone.
I use the Lipari brick cheese from Eastern Market. I believe a 3:2 ratio of Lipari to Monterey Jack might be useful. I've been doing 2:1 or 3:1.5 of Brick to sharp white cheddar.
I mixed some butter and olive oil (4:1) and greased the pan to sort of fry the crust which is working.
Edit: Square dough is pretty good for rounds on a screen but not ideal.

 

[davidabcd]

I made some pizzas yesterday. Dindnt get pics. Started them at 500 and switched to broiler. Meh. Well cheers to the journey! Then it hit me, salt. The blandness wasnt the cooking, but the seasoning. Dough never stryck me as bland, but I do keep it neutral because sometimes I make cinnamon bread or rolls. Next time I will try to add it on red sauce. For crust, maybe I need to par bake.

You mentioned salt. Made me remember. I've been going to Five Guys burgers for quite a while, like that they cook to order. But the darn things were so bland that I didn't really enjoy.
How I missed that it was salt is beyond me. I salted my last order when I got home and they were great. Still think they should use a grill instead of a flat top but very good.

 

[davidabcd]

Best pizza I ever made

View attachment 591289

I saw your cooling rack. I need to start doing that also to avoid moisture. Nice product!

 

[applescrap]

All good tboughts and great looking pizzas davidabcd. Never had lipari or heard of it. Sounds great.

 

[davidabcd]

Thanks.
Lipari makes a pretty decent brick cheese. I also got Widmer's brick cheese from Wisconsin one time. Great product but not sold here in Michigan so pizza cheese cost would be out the roof. As it is, the brick cheese is around $9 or more.

 

[Hanglow]

pepperoni, mozz/jarlsberg, bit overdone in places. Nice though

 

[Schlenkerla]

I made some pizzas yesterday. Dindnt get pics. Started them at 500 and switched to broiler. Meh. Well cheers to the journey! Then it hit me, salt. The blandness wasnt the cooking, but the seasoning. Dough never stryck me as bland, but I do keep it neutral because sometimes I make cinnamon bread or rolls. Next time I will try to add it on red sauce. For crust, maybe I need to par bake.

A Super hot oven is good in my opinion.

I like thin crust pizza. Healthy though. 1.5 lbs of dough makes 2 pizzas.

I do a 1/3 cup whole wheat 2/3 cup unbleached flour, 7/8 cup of hot water, 2 tablespoons of oil, 1/2 teaspoon of salt, 1 and tablespoon yeast. Through it all in the bread machine, liquids first then dry stuff. Hit dough cycle.

I use a red sauce with tomato sauce, & paste, garlic, oregano, paprika.

Add toppings and cheese.

Then bake it 575F for exactly 7 minutes on a pizza stone, I mean exactly 7 minutes, 15 seconds too long means black dots on the cheese.

Once out, I paint the crust with oil to make it super crispy.

It's awesome... I don't do it often enough. Not sure why. As for fall, until the snow hits I'm smoking meat.

 

[brewbama]

Three day cold ferment

 

[z-bob]

The pizza I made last week wasn't bad, but it wasn't all that good. (I'm out of practice) Biggest problem was I couldn't find my Old Reliable pizza pan and used a fancy (but cheap) perforated pan -- with my kinda wet dough. I did grease the pan, but that just made it hard to press out the dough. When I baked it, it stuck tight to the pan and I folded a steel spatula trying to get the slices out. I almost threw the pan away, but decided it might still be good for frozen pizzas or something. And I did find my good pan while the pizza was in the oven...

Wife is going out of town next week and I'll be baking pizza every other night, and brewing a couple of times.

 

[applescrap]

Those holes in that crust look nice brewbama.

 

[ba-brewer]

If anyone is in the market for a pizza steel, they have a thinnish one for under $20 on amazon.
https://www.amazon.com/gp/product/B00NMLKW6Q/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1​

First attempts with it today, 3 day old cold ferment AP flour dough, 8 mins at 475. Bottoms of some were not too dark but they were fairly crisp, think I should of preheated it longs but was hungry.

 

[applescrap]

Salt, that was it. I put oil on dough and then salted it. My wife kept raving about how good it was. Yet, that was the only thing changed. Also,she pulled them out half cooked. When put back in they got better. I think salt and par cook are what I am looking for. My daughter helped make these and she made a pepperoni face when i wasnt looking.

 

[VApatriot]

Here's another one of my standard pies from last Thursday night.

 

[hotwatermusic]

Been a while. Hey all. Haven't posted but I've been making pies. This is a sourdough made with a fed starter. For good measure I posted a pic of the beer it was accompanied by. My first try at a brut ipa. A little long in the tooth but it is actually aging pretty well....
I'm trying to rehab my starter for bread next weekend. The fed starter has less sd aroma in the crust when split open but behaves a little easier. I did a dumb thing, if you ever reball your dough, you should not under any circumstances coat your dough ball in olive oil for the initial rest. [emoji36]

 

[applescrap]

Par cooked the dough. I think it was better. Really good air structure. More salt in dough but wasnt enough. For the effort, I am so happy with the return. I just slap it on parchment, spread with evoo and throw gloves away.

 

[applescrap]

Made a pan style by spreading dough with evoo. Then par baked and topped. Used cream cheese as topping. I like that soft inside and toasted outside it gets. Had nice crust that made a sweet cracking sound. I liked the no fuss, make one pie, no mess aspect.

 

[bob1852]

My favorite type of pizza lately....

Spinach, mozzarella, feta, red onion, kalamata olives, roma tomato, banana peppers, Canadian bacon, and salt & pepper. No sauce, just a bit of olive oil.

~4 and a half minutes in a 550* convection oven.

 

[Inkleg]

My favorite type of pizza lately....

Spinach, mozzarella, feta, red onion, kalamata olives, roma tomato, banana peppers, Canadian bacon, and salt & pepper. No sauce, just a bit of olive oil.

~4 and a half minutes in a 550* convection oven.

That looks delicious!
I’ve always followed this thread and hope to join in one day. My oven is convection and will go 550* easy. What are you cooking the pizza on?

 

[Ozarks Mountain Brewery]

Par cooked

so, when you do this do you move the pizza to the middle rack in an oven instead of the very bottom to bake the toppings? or what's your process, you have a great texture

 

[bob1852]

That looks delicious!
I’ve always followed this thread and hope to join in one day. My oven is convection and will go 550* easy. What are you cooking the pizza on?

I cook it on a pizza stone.

When I take it out of the oven, I let it rest for a couple of minutes on a wire rack and pizza pan (as pictured).

 

[Ozarks Mountain Brewery]

Pizza Pizza

 

[applescrap]

Nice pizzas. I like the cheddar. Also the crust looks yummy. I have been par baking on the steel. Then topping and putting back in. Perhaps could use even more time. The parchment spread gives it a tiger texture, I have noticed. I am so freaking lazy though. I put on the gloves oil it and spread it. Toss gloves and put in. I think I am going to try convection next. Maybe that will help with the top. That pizza by Az_ipa looks awesome. Feta and red onion and everything else, wow. That looks great.

 

[Ozarks Mountain Brewery]

thanks I agree on his pizza its nice, I just use leftovers so nothing fancy on mine but I will confess that was a 2 hour crust fully fermented with all purpose sifted flour and 3 tablespoons of sugar to kick start it, it's very good I oil the outer crust and sprinkle garlic salt on it before i bake

I add the cheddar 5 minutes before I take it out

 

[Ozarks Mountain Brewery]

while the dough is rising I make my sauce from my garden tomatoes, I have 50 pounds frozen, I just boil them down slow and add my premade spice mixture

 

[applescrap]

Thanks for the inspiration, I froze tomatoes this year and have no idea how to use them. Just boil them and flavor? Sounds great.

 

[Ozarks Mountain Brewery]

I actually vacuum pack mine and freeze the whole tomato skin and all, when you thaw it out the skin falls off, just thaw out in the microwave then throw in a pot start the boil then turn to low, take a masher and mash in the pot, while on low let it simmer for an hour, any skin or tough pieces just throw away, add your spice mix a few minutes after the simmer then get lazy like we do lol