The Home Made Pizza Thread

[schematix]

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

My recipe notes range from 1 to 3% of flour weight.

When i've made it from barley malt in a food processor i've skimmed off the husk before totally flouring it.

 

[Gravity]

Can we get the money shot on that?

Won't look great from inside my stomach

 

[Gravity]

this is my spice recipe by the way for about 16 oz of cooked tomato's which should yield about 2 or 3 - 12 " pizzas, the tomato brand will really dictate how sweet they are and their all different so salt to taste but this is the basic recipe, I have a big plastic tub I made up about 32 oz of the powder and I just add 1 heaping tablespoon for enough sauce that makes 2 - 12" pizzas, I like my sauce kind of thick because as you can see I use a lot of cheese

My Pizza Sauce

· 1 tsp dried basil
· 1 tsp sugar
· 2 tsp salt
· 1 tsp dried oregano
· 1 tb garlic powder
· 1 tsp onion powder or flakes
·
(optional)
· 1 tb olive oil
· pinch of red pepper flakes
· or 1/2 tsp ground black pepper

If you add a couple hits of this Tunisian hot sauce - it will take pizza sauce to a different level. Its makes it into like an arriabiatta pizza sauce only more complex and great depth of flavor

 

[orionol73]

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

Haha touche. Hot sauce for everything I eat and ranch is an old habit for the crust

 

[WI_Wino]

Pic of a pie we whipped up Friday.

 

[WI_Wino]

We had a bit of a holy war at our last pizza night and wanted to get HBT's opinion. For veggies, chopped or slice? My vote is sliced.

 

[schematix]

We had a bit of a holy war at our last pizza night and wanted to get HBT's opinion. For veggies, chopped or slice? My vote is sliced.

Better question is how many different meats until it’s too many?

 

[Pkrd]

Better question is how many different meats until it’s too many?

I try to stick to the three ingredient rule for toppings, cheese, sauce and herbs excluded.

 

[applescrap]

I like both, but like chopped anymore. So chopped. Honestly would be thrilled to have either made for me. Welp, the bottom rack was what I was looking for. Then switched to upper for top. These were so good with big air bubbles. Salchicha, salami, and smoked pork. The smoked pork and hot dog was made by my wonderful 5yo daughter. Pics are saying they're too big to load even after screenshots. I don't know if it's because I haven't paid my dues or the new app has a 4 megabyte limit per picture. Anyone know?

 

[brewbama]

Last night’s pie.

 

[MT_Keg]

I got a baking steel (1/2" thick) for Christmas. I still need to get used to it but it turned out some pretty good pizza.

 

[AF1HomeBrew]

I got a baking steel (1/2" thick) for Christmas. I still need to get used to it but it turned out some pretty good pizza.View attachment 610048View attachment 610049View attachment 610051

The only negative thing I have found with those baking steel's are finding a place to store them, and then moving back and forth. They are heavy, but worth it!

 

[MT_Keg]

The only negative thing I have found with those baking steel's are finding a place to store them, and then moving back and forth. They are heavy, but worth it!

Agreed. It hasn't official found a home yet in the house... I get in trouble when I leave it in the oven [emoji852]️.

 

[Ozarks Mountain Brewery]

I've been working on a crispy thin crust, I have the thin down pat but not the crispy, anyone have the recipe for a cracker thin crust, my baking powder crust just didn't get it and everyone seems to say their recipe is crispy but it's not, not at all

 

[Gravity]

I've been working on a crispy thin crust, I have the thin down pat but not the crispy, anyone have the recipe for a cracker thin crust, my baking powder crust just didn't get it and everyone seems to say their recipe is crispy but it's not, not at all

Not sure what your pizza process and equipment is, however get a pizza stone and preheat it to the highest temp your oven goes for about 45-min. Toss the pizza on top and you have a guaranteed crispy crust no matter what the recipe. I like my pizza stone more than a pizza pan and such

Try some corn meal in the dough or sprinkle it on pizza stone before hand. Some people melt a knob of butter on the pizza stone just before they put the pizza on it

I've tried all, and the key here is a hot stone

 

[Ozarks Mountain Brewery]

I tried 3 pans and 5 recipes at 550 on the lowest rack, still no crispy, haven't tried the stone yet but my inspiration was 25 years ago I had a pizza inn thin crust I loved and I worked there as a kid and they just had gas ovens so it must have been the recipe

 

[schematix]

I tried 3 pans and 5 recipes at 550 on the lowest rack, still no crispy, haven't tried the stone yet but my inspiration was 25 years ago I had a pizza inn thin crust I loved and I worked there as a kid and they just had gas ovens so it must have been the recipe

Are you putting the dough on the pan, and then on the stone? or do you have dough and stone in direct contact?

how long is your pie in the oven for?

 

[Ozarks Mountain Brewery]

on the pan only and I bake for 10 to 15 minutes, I can get it hard by over baking but that's not what I want and when I say thin it's only 1/8" thick, it still doesn't get as crispy as I want without over baking the toppings

 

[schematix]

have you tried a pizza screen?

what kind of stone do you have?

I can get my paper thin pizzas crispy as crackers on my screen. don't even have to deck it.

 

[Ozarks Mountain Brewery]

I'll try that I have a bunch of screens

 

[Gravity]

Are you putting the dough on the pan, and then on the stone? or do you have dough and stone in direct contact?

how long is your pie in the oven for?

You don't need the pan and the stone
If you have a pizza peel - toss a little corn meal on it and slide it on the stone

If you preheated your stone - it will take care of your crust without over cooking
8-10 min of cooking is fine for a well heated stone

I've never tried a screen

 

[applescrap]

I've been working on a crispy thin crust, I have the thin down pat but not the crispy, anyone have the recipe for a cracker thin crust, my baking powder crust just didn't get it and everyone seems to say their recipe is crispy but it's not, not at all

I use parchment and evoo to spread. That way I can get that sucker super thin. You will get a feel for how thin is thin. Its thin. Then I par cook it on the 550 steel. Dont know why my stove doesnt work better. But it needs a par cook. After a while you can pull the parchment but you can almost over do it. I do the same in the pan. A lot easier with a warmer dough. Spread thin and par cooked in pan. Didnt par cook this pan I made on Friday night because no time. Not crispy but golden and nice. Have to zoom in. Here is the one from the other day. The tomato sauce straight with italian seasoning has been nice. The salami leaked its liquid smoke? It was so good.

 

[schematix]

Found a pic of the last PAPER THIN one I did...

This one was fresh summer tomatoes, 1/2 fresh mozz, pesto and italian sausage.

If i remember correctly this was baked on a screen, on the lowest level of the oven with no stone or steel (it was summer and i didn't want to heat up the house). Crust was paper thin and so crisp a 1/4 slice was stable.

 

[italarican]

Basic NY style cheese pie, sauce on top, basil, salt & pepper

 

[Ozarks Mountain Brewery]

I'm taking all the frozen tomatoes I had in the freezer and making tomato sauce, this is a 1 gallon pot and I made 3 gallons of it then canning it. I did cut corners to save time so it wasn't that hard, I found an easy trick so since I froze the tomatoes whole vacuum sealed I just boiled water and spooned the tomato in for 2 minutes then added it to ice water in the sink still frozen, pealed off the pealing then cored it, after about 20 I emptied the hot water and added the tomatoes, once thawed I split each with a knife then added each to the food processor blending to juice, boiled it all down then once again added to the food processor turning the pulp into tomato sauce as you see here, Nice to have home made pizza sauce canned when you need it

 

[Ozarks Mountain Brewery]

made a super thin and crispy pizza today but I cheated and used a large tortilla, worked like a charm

 

[applescrap]

I like tortilla and muffin pizzas, the tortillas usually come out after midnight and brewskies.

Started these pizzas at 550, par cooked then par broiled. Better crust, but not sure pizza bed needs browned? I think 550 par cooked and cooked with last minute broil to brown crust will be next effort. On a positive the pizza remais good, no qualms with can tomatos sauce sprikled with Italian seasoning and salt. Lots of cheese and pretty tasty. Surely good bite on crust after par cook and cook.

 

[Hanglow]

 

[applescrap]

I got the pizza right under fan and at 550 convection the results were nice. The top was beautiful golden compared to poorly heated steel bottom. Then was able to quickly finish. This one was good.

 

[Resonator]