The Home Made Pizza Thread

[Inkleg]

Having been a lurker for sometime I want to thank all who post here. I’m calling my first one a success because of you.

 

[applescrap]

^^congratulations! Cant wait to see more. That dough looks awesome.

 

[applescrap]

Electric griddle pizza. So I have been wondering because I think I can pull this off in a hotel room even. I used evoo and spread dough and toasted bottom. Flipped and sauced. Glorious crust and left cheese gooey. Reminded me of campfire/camping/griddle/grill pizza. Also made one in oven.

 

[Hanglow]

Quattro formaggi (buffalo mozzarella, aged gouda, goats milk cheese and pecorino romano, chives and some garlic)
Rosa (goats cheese, buffalo mozz, onions, chopped pistachios and rosemary added post bake with lots of olive oil)
Margherita
couple of other ones with various toppings

 

[Inkleg]

Thanks again guys. I think I’m getting the hang of this.

 

[applescrap]

That crust on top looks super good inkleg. It's almost like I can hear the crunch looking at that pic. Warning, it will be hard to go back to domino's after that.

 

[ChaosB]

My dream pizza - Bratwurst and Beer cheese. Version 3 - Woodfired cast iron deep dish Edition.

 

[TandemTails]

Made a couple pizzas last night with some blue cornmeal thrown into the dough. Full recipe and more pics here: https://alegrebread.com/2019/06/17/blue-corn-pizza-dough/

Dough rolled out

Pre baked / post baked: sun dried tomatoes, caramelized onions, pepperoni and bell pepper

Pre baked / post baked: bbq chicken, red onion, bell pepper

 

[applescrap]

View attachment 631612 View attachment 631613 View attachment 631614

My dream pizza - Bratwurst and Beer cheese. Version 3 - Woodfired cast iron deep dish Edition.

I love it!

 

[Schlenkerla]

I love it!

Looks fuggin great!

 

[Ozarks Mountain Brewery]

Lunch time

 

[applescrap]

I'm down, its gotta be lunchtime somewhere in the world right now! Looks great.

 

[elgatovolador]

Made this one a few weeks ago. My Italian friend insisted to add an egg in the middle.

I’m glad I listened.

 

[SW Ohio Keith]

 

[applescrap]

^^yum!

 

[ericbw]

Pan pizza in a cast iron skillet. Sauce, pepperoni, onions, provolone, and mozzarella. It could have handled a lot more sauce and toppings.

 

[ba-brewer]

View attachment 632530

Pan pizza in a cast iron skillet. Sauce, pepperoni, onions, provolone, and mozzarella. It could have handled a lot more sauce and toppings.

Looks delicious, I want pizza for breakfast.

Did you preheat the pan or start cold?

Also what temp did you cook it?

 

[Ozarks Mountain Brewery]

Pizza pizza

 

[ericbw]

Looks delicious, I want pizza for breakfast.

Did you preheat the pan or start cold?

Also what temp did you cook it?

Put it in the cold pan and let it rise. Topped and baked at 450 I think. About 35 minutes.

 

[applescrap]

Put it in the cold pan and let it rise. Topped and baked at 450 I think. About 35 minutes.

Looks awesome!

 

[SEndorf]

Noob question for you experts.....
I bought some premade crust dough at Trader Joes.
Couldn't spread it out into the pan. It just kept receding into itself.
What did I do wrong?

 

[gromitdj]

Noob question for you experts.....
I bought some premade crust dough at Trader Joes.
Couldn't spread it out into the pan. It just kept receding into itself.
What did I do wrong?

I'm no expert, but... Did you take it out of the fridge and immediately start working it? How long did you work the dough? My first assumptions would be that you didn't give it enough time for the gluten to relax at room temperature or you over worked the dough.

I'd let it rest at room temp for an hour or so before shaping. And when shaping, the least amount of handling you can do, the better.

 

[ba-brewer]

No experience with premade dough, but have rushed to use dough before. Some times you need to stretch it out, then allow to sit a few minutes and stretch it some more.

As gromitdj said, allowing more time at room temp to proof will generally relax the dough and allow easier stetching.

 

[SEndorf]

I let it sit at room temp for about 15 minutes. Clearly not enough.
Thank you !

 

[applescrap]

I work dough cold as norm. Yep, just like you discovered it can retract, sometimes almost comically. Also oil I have found makes it slide back. Sometimes I will plan to have it stick in an effort to help it stay spread quickly. Rather than go out for lunch, for example, we might come home and decide on pizza. Little guys hungry and out comes cold dough. Typical scrappy style.

 

[orionol73]

Pan pizza. The night dictated it didn’t get to rise as long as intended

 

[applescrap]

Pan pizza. The night dictated it didn’t get to rise as long as intended
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Oh man that looks good. I made 4 the other day to freeze and use dough up. The nice circle pie is what can happen with cold dough. It shrinks and makes thicker pizza. So a few thicker and a few thinner. One was so thin it could be folded by style. It was my favorite.

 

[applescrap]

I make a pizza and then use the parchment too flip it in half and pinch the dough. Flipping ends under a little tip. This one is one end up one down to cover a hole. Tomato sauce with savory pizza seasoning, salt, mozzarella, and three sliced up oscar Meyers all beef franks. The kids were loving them.

 

[applescrap]

I like this technique for thin, also no mess. But, get some weird shapes. Well I made these really thin but we over topped them, especially with a wet ingredient like bell peppers, doh. Not what I had envisioned
Haha, also smoked house out because the sauce and cheese ran over edge. It's one parchment piece over the dough so it is easy to roll.

 

[Ozarks Mountain Brewery]

I was making dinner rolls and thought I need pizza, good thing I had dough and sauce made in the fridge