The Home Made Pizza Thread

[italarican]

I tried a new method I saw on Instagram for getting that soft melt with fresh mozzarella in the home oven without it burning too soon or dying out. It’s basically the reverse of the bake n’ broil method:

• Preheat baking steel as high as possible (for me, 550F) on the second-highest oven rack.
  
  
• Switch to broil, launch pie with sauce and any hard cheeses only
  
  
• Broil for first 1-2 minutes
  
  
• As you switch to bake, open the oven and add your fresh mozzarella
  
  
• Bake until done, maybe 5 minutes (here I added basil for the final minute)

There are some limitations here. It’s a more involved process, and you want that oven open for as little time as possible when adding the fresh mozzarella. I also imagine it won’t work as well when you want toppings broiled (looking at you, pepperoni grease cups!), but I was very happy with the results and will tinker with this.

First 2 pies are thin layer of brick mozzarella (very bottom), sauce, fresh mozzarella, parmigano regianno, basil, smoked chili oil. The third is a straight margherita.

 

[applescrap]

Just got home, gloved up, oil on, spread thin, and par cooked at 550 convection. Oops little too much here, way to much? Now how to finish? 550 convection broil?

 

[applescrap]

Finished 550.

 

[Gravity]

Just got home, gloved up, oil on, spread thin, and par cooked at 550 convection. Oops little too much here, way to much? Now how to finish? 550 convection broil?View attachment 614210View attachment 614211View attachment 614212View attachment 614213

You ever poke small holes in the dough before par cooking it? with a fork. Just a few nothing over the top - and mainly around the center not where the crust would be

It helps with a more even bake and doesn't have those bubbles in the middle

I've done that several time and really like the results - super crispy

 

[applescrap]

Great idea with the holes, cant recall the name for that tecnique. Will try it next time if I can remember. Tried my friends technique of stone. Put in on stone at 450 and cooked till top looked like so. Which was a really good level. Bottom not so much. Convection cooked top before bottom. Was tasty, massive amount of oscar meyer all beef black label. Its all that was readily available last night.

 

[schematix]

Great idea with the holes, cant recall the name for that tecnique.

Docking

 

[Gravity]

Docking

Great idea with the holes, cant recall the name for that tecnique. Will try it next time if I can remember. Tried my friends technique of stone. Put in on stone at 450 and cooked till top looked like so. Which was a really good level. Bottom not so much. Convection cooked top before bottom. Was tasty, massive amount of oscar meyer all beef black label. Its all that was readily available last night.View attachment 615014View attachment 615015

This looks so good

 

[Gravity]

Docking

Right - its mainly used to prevent matzah from leavening - however work wells for pizza

 

[applescrap]

Matzah!! Haha, miss bringing matzah and chopped liver to elementary school for a week or two every year. Ot, matzah pizza is good .

 

[Gravity]

Matzah!! Haha, miss bringing matzah and chopped liver to elementary school for a week or two every year. Ot, matzah pizza is good .

Never had Matzah pizza, however, I can see how it can be good - crispy cracker like crust and all

 

[Hanglow]

This was a margherita I made in the wfo a couple of weeks ago and froze. Cooked in kitchen over with added manchego cheese, pepperoni, bacon, peppers, chilli, sliced olives

 

[schematix]

 

[ba-brewer]

View attachment 618039

Where I used to get pizza that combination of ingredients was called a Valentino.

 

[applescrap]

Idk why I can't add pics with new note 8. Still making pizzas even though haven't shared. Last night bertolini alfredo sauce. It was good.

 

[ThirstyPawsHB]

We didn't get the dough cooked correctly. Next time..

 

[6Tap]

We didn't get the dough cooked correctly. Next time..
View attachment 618815

It looks good!
Do you deliver?

 

[ThirstyPawsHB]

It looks good!
Do you deliver?

Top was awesome. Pepperoni, black olives and onion. Wife threw it back in. Crust got better but burnt the top...[emoji19]. Delivery charge is about $1000 but comes with a 6pk of home brew. [emoji6]

 

[6Tap]

Top was awesome. Pepperoni, black olives and onion. Wife through it back in. Crust got better but burnt the top...[emoji19]. Delivery charge is about $1000 but comes with a 6pk of home brew. [emoji6]

Frikin awesome!

 

[Hanglow]

 

[applescrap]

Are some of those sauce only? Look great. Love the crust.

 

[Hanglow]

yes, I'm freezing them and will top them when I cook them in the kitchen oven

 

[applescrap]

I have been thinking about par cooking a bunch of crust to have on the ready. Seems like a great idea.

No pics, but made pizza for in laws was good. Mil brought over pepperoni in stick form that I cut into slices. It was spicey but soooooo good. Par cooked crust in pan then finished on broil

 

[icebob]

It's Thursday, pizza night!

 

[Hanglow]

Take a bow, those look great. What oven do you use for those? Might have already asked

 

[gromitdj]

I'm pretty sure he uses the Blackstone. Because @icebob and his pictures are part of the reason I got one.

 

[schematix]

Just went to impulse buy a Blackstone and found out they were discontinued about a year ago!

 

[icebob]

Take a bow, those look great. What oven do you use for those? Might have already asked

The trusted Blackstone

 

[icebob]

Just went to impulse buy a Blackstone and found out they were discontinued about a year ago!

Yep, I'm happy I got 2!

 

[gromitdj]

Just went to impulse buy a Blackstone and found out they were discontinued about a year ago!

That's too bad. I really enjoy mine.

 

[Yeastieboy]

I haven't been here in a long while. It looks like peeps been stepping up their pie games! Very nice!