The Home Made Pizza Thread

[Hanglow]

I think it's rubbish too, at least on a pizza with tomato sauce and cheese. I recon it could work in a different way though, just not sure what that is!

When I've done it before on request I have always squezed the pineapple chunks to get as much juice out of them as possible. They are still plenty moist enough once cooked

 

[NewJersey]

Made a pie the other night. Struggling with making mozzarella. Had the day off so I made it with a culture. I've had better luck with citric acid but it just feels lame and a bit of a cheat... You can see blobs of the mozz that didn't ever get much of a stretch and thus didn't melt well... On the other hand it was a sourdough that had great spring and tasted good.View attachment 602119View attachment 602120View attachment 602121

I'd like your dough recipe if you care to share. That's been my biggest struggle making pizza and I've gone back to buying dough from my fav local pizza spot. My doughs come out just OK. I've tried different flours, ratios, longer cooler fermentings, etc. how hot is the oven for that pie?
my kitchen oven with larger stone only goes to 550*
my brother got me smaller propane pizza oven that'll do 800*

 

[schematix]

I agree the tomato sauce makes it some kind of weird.

I could potentially see it working with BBQ sauce as the base. The other thing that comes to mind as a potential sauce is something like a cole slaw dressing (sweet and creamy). I'd probably also throw on some pulled pork and a touch of cilantro for freshness.

I'd still keep the cheese but probably switch it to something meltier like jack, or even some xtra melt processed cheese.

 

[applescrap]

In the pan today but tried for thin. These pizzas are coming out way better than the pics. Thin and crunchy. This had smoked pork butt on it.

 

[SEndorf]

I'm trying to lose 35 pounds.
That looks so F'in incredible... you guys suck….

 

[TallDan]

I'm trying to lose 35 pounds.
That looks so F'in incredible... you guys suck….

You might be on the wrong forum entirely.

 

[SEndorf]

You might be on the wrong forum entirely.

Oh no... I love pizza. And the posters here obviously are experts in making pizza.
I come here to live vicariously through the culinary delights...….

 

[TallDan]

Oh no... I love pizza. And the posters here obviously are experts in making pizza.
I come here to live vicariously through the culinary delights...….

Vicarious pizza and beer is nowhere near as tasty as the real thing.

 

[Evets]

I like pineapple on pizza, especially with sweet Italian sausage. There, I said it! I like pineapple pizza, but it has to be a fresh hot pie. Any leftover slices get the pineapple picked off.
I'll go one step further and say I HATE mushrooms!

 

[gromitdj]

For the record: While I like it, it's not my favorite. But I've never been able to make it work on one of my pizzas. It always ends up a sloppy mess from the moisture.

 

[Evets]

I use canned(in juice, not heavy syrup) "tidbit" size. Not big chunks or crushed. Drain them in a strainer for about 15-20 minutes and use sparingly.

 

[orionol73]

For the record: While I like it, it's not my favorite. But I've never been able to make it work on one of my pizzas. It always ends up a sloppy mess from the moisture.

I use canned(in juice, not heavy syrup) "tidbit" size. Not big chunks or crushed. Drain them in a strainer for about 15-20 minutes and use sparingly.

The "tidbits" are key! Also dry them on a plate in some paper towel

 

[applescrap]

Fruit pizza, dessert pizza?

 

[gromitdj]

I use canned(in juice, not heavy syrup) "tidbit" size. Not big chunks or crushed. Drain them in a strainer for about 15-20 minutes and use sparingly.

The "tidbits" are key! Also dry them on a plate in some paper towel

I guess I should never say "never"...

 

[applescrap]

This conversation reminded me of fruit pizza. I think my mom used to make that, where she would take yogurt and spread it over cooked dough. Then top it with sliced strawberries and blueberries. Anybody have any ideas for dessert or fruit pizza?

 

[gromitdj]

I found a recipe for a s'mores pizza a while back that I wanted to try for dessert on pizza night. I haven't gotten around to giving it a try yet, but should probably dig it back up.

 

[Hanglow]

Grape can be good - halved red grapes, honey, rosemary and pecorino

or mix halved grapes, pine nuts, rosemary with a splash of white wine and some sugar, put that on wine and all, then chunks of ricotta

 

[schematix]

I found a recipe for a s'mores pizza a while back that I wanted to try for dessert on pizza night. I haven't gotten around to giving it a try yet, but should probably dig it back up.

That sounds infinitely better than pineapple anything pizza.

 

[Kent88]

I got a sourdough starter from an inlaw over the holidays. We thought we'd try sourdough crust and it was pretty good.

Chicken broccoli alfrado pizza.

 

[Hanglow]

this was a frozen marherita that i made in the wfo, added more toppings to it for a kitchen oven reheat

stuffed olives, gorgonzola, manchego, peppers, chillis, capers

 

[applescrap]

Im always making pizza. I tried the steel on top rack with no broiler and meh. White crust, oddly enough after a long par bake at 550 and a long bake at 550 that white crust is crunchy as all get out. Super cracker with air pockets. I really want my crust to look like yeasties. Sugar and oil in dough is next move I guess. The broiler does it but blasts the cheese. Maybe broil on par bake. This oven sucks for pizza I wonder.

 

[Hanglow]

sourdough base, 18h room temp ferment

 

[Hanglow]

Applescrap , you could also try malted flour if you aren't already which should give you more browning, or you can get active malt and add that. It's just basically malted barley flour, so if you are an all grain brewer you could take some base malt, finely grind it and use that. But don't use too much, as I think bakers barley malt is fairly low litner whereas ours is rather more potent.

or, get a wood/gas fired pizza oven if you can


also, are you using pre-shredded mozzarella? because that has added starch in it which browns faster than block mozz. of course you have to cut that up which adds more time to preparation

 

[applescrap]

Thanks hanglow, I am using frigo shredded. Lean wet dough. Malted flour sounds delicious, I will look for it. Those pizzas look great. Love the woodfire. I will probably end up with the blackstone. I had dreams of building a pizza oven, but more would like fireplace for versatility.

 

[schematix]

Im always making pizza. I tried the steel on top rack with no broiler and meh. White crust, oddly enough after a long par bake at 550 and a long bake at 550 that white crust is crunchy as all get out. Super cracker with air pockets. I really want my crust to look like yeasties. Sugar and oil in dough is next move I guess. The broiler does it but blasts the cheese. Maybe broil on par bake. This oven sucks for pizza I wonder.View attachment 607779View attachment 607780View attachment 607781

This stuff really helps brown up the crust.... doesn't take much.

https://www.kingarthurflour.com/shop/items/diastatic-malt-powder-4-oz-jar

 

[orionol73]

Finally feel confident in one of my pizzas to share. Think this is the best dough yet. Homemade dough cold fermented for 5 days. Baked on a stone, middle rack in the bottom fired gas oven on hi broil for an hour.

I know, I know, pineapple on pizza and olives

 

[TallDan]

I know, I know, pineapple on pizza and olives

I won’t ask what the ranch and hot sauce are doing there.

 

[Gravity]

 

[Pkrd]

Can we get the money shot on that?

 

[applescrap]

@orionol73 solid! Zooming in I can see the beautiful crust on that. I like the toppings and dipping sauce too. Haha, youvr seen my worst share away.

Thanks hanglow and schematix that is what I am looking for. I have some golden promise and a blender. How much do I add?

Think I found one thing I have been looking for, this par cook was almost too good. Bottom rack, not 2nd to bottom, at 550, this crust was crunchy and parts were thin. The holes in some were nice despite being thin on bottom. Made a bread because had a little left. Mixed up a batch, and then decided, might as well ice cream scoop out rolls while oven is hot. Then mixed another batch. This pie was solid in places. Kids and swmbo loved it, a little crunchy for me. Sams club tomato sauce, meh, with salt and penzy or whatever pizza seasoning sprinkled on it. So happy.