The Home Made Pizza Thread

[davidabcd]

I wouldn't mind some more browning on top

Indirect heat is a good start. You could use a pizza screen to slow the bottom a bit and let the top catch up possibly.
Usually, raising the pizza works but maybe not in this case.

 

[applescrap]

That malt and sugar gives it a good color and flavor. I need to try making pizza day of.

It's Chris Graff's recipe from pizzamaking.com. The complete recipe and variations can be found on this thread https://www.pizzamaking.com/forum/index.php?topic=59406.0;topicseen I chose it because I am new to the pizza steel and he developed this recipe specifically to cook on a steel.

 

[Hanglow]

Beautiful crust there that I'm coveting. Are you willing to share your dough recipe?

It was based on this recipe, although not exactly. In italian but the autotranslate works ok


This was my exact recipe: each doughball is 290g

50% Waitrose extra strong canadian bread flour
25% mathews 00 pizza flour (some sort of durum flour)
25% divella semola rimincinata
70% water
20% starter
2% salt
2% oil
2% sugar
0.2% gypsum

100g of my starter refreshed with 50g flour 50g water for 3 hours, meanwhile all the flour and water mixed and let to autolyse for the same time. All ingredients mixed in kenwood after those 3 hours, left to stand for another hour then refridgerated overnight (14 hours or so) . 290g doughball made for 26cm pan ( I used a nonstick aluminum tarte tatin dish as that is the best fit I have ).

Boiled a litre and a half of water and put it in a container in the oven along with the pan+dough ball for 3 more hours for final proof, then took it out, covered with damp towel and preheated oven . topped then cooked for 15 minutes - I think I par baked it, 10 mins in the pan with just tomato sauce, then added the rest of the toppings.

 

[davidabcd]

This was my exact recipe

Copied and saved. Thanks a lot!

 

[applescrap]

Made some oven pizzas with kids. Super fun. Tried the steel near top. It was hot and did well. Then finished on top rack. Couldnt decide if I liked it crispy or soft and chewey. Liked both. Made 4.

 

[brewingmeister]

Jeebus that video...mods will delete anything I say about it.

It was based on this recipe, although not exactly. In italian but the autotranslate works ok


This was my exact recipe: each doughball is 290g

50% Waitrose extra strong canadian bread flour
25% mathews 00 pizza flour (some sort of durum flour)
25% divella semola rimincinata
70% water
20% starter
2% salt
2% oil
2% sugar
0.2% gypsum

100g of my starter refreshed with 50g flour 50g water for 3 hours, meanwhile all the flour and water mixed and let to autolyse for the same time. All ingredients mixed in kenwood after those 3 hours, left to stand for another hour then refridgerated overnight (14 hours or so) . 290g doughball made for 26cm pan ( I used a nonstick aluminum tarte tatin dish as that is the best fit I have ).

Boiled a litre and a half of water and put it in a container in the oven along with the pan+dough ball for 3 more hours for final proof, then took it out, covered with damp towel and preheated oven . topped then cooked for 15 minutes - I think I par baked it, 10 mins in the pan with just tomato sauce, then added the rest of the toppings.

 

[SEndorf]

When I'm hungry, I come here and lurk... and drool....

 

[Hanglow]

Jeebus that video...mods will delete anything I say about it.

Ha! Please go on The salt+ yeast thing is bollocks when making pizza and the window pane test is irrelevant too tbf. Not sure what else would get you really annoyed though . Other than his facial hair.

 

[yowzers]

Hi folks, been making pizza for quite a while and got my crust dialed in thanks to reading this thread. What is the consensus best pizza sauce out of the can or jar? I'd like to get that nailed.

 

[schematix]

Hi folks, been making pizza for quite a while and got my crust dialed in thanks to reading this thread. What is the consensus best pizza sauce out of the can or jar? I'd like to get that nailed.

I buy whole canned plum tomatoes, usually stockpiled when on sale. Takes a few minutes to get the seeds and stems out, seasoned and blended into sauce, but makes a very tasty product IMHO.

 

[ba-brewer]

Hi folks, been making pizza for quite a while and got my crust dialed in thanks to reading this thread. What is the consensus best pizza sauce out of the can or jar? I'd like to get that nailed.

I have been using the recipe below, but I cook it on the stove for 10 to 15min to remove the can taste. I heat the oil in a sauce pan then bloom the spices before adding the tomatoes as well.

This Sicilian style came out good, I've only attempted a few times over the years and they've come out kinda poor due to my dough handling.
Adjusted my normal recipe approx :HG flour 70% hydration , 2% oil, 2% sugar, 3%salt, 15% preferment. 24 hr rest @ 59F 3Hr rise 'oven proof' around 90F
I always use my food processor, it's amazing for small batches. I let the dough rise in the same pan with 2 tbs veg oil. gently spreading by hand after a few hours, next morning and before oven proof.
Bake: 5 minute par bake @ 475 convection and about 15 minutes with all the toppings with some broiling at the end
There was some slight sticking on the bottom but released fine with spatula.

Next time i will put more focus on having more of a rise on the crust around the edge.

If anyone interested in a good-easy pizza sauce recipe this is what i use:
25-30oz can crushed tomatoes (redpack surprisingly decent)
1.5 TBS sugar
1 TSP salt
1/4 TSP pepper

Re Hydrated Dry herbs (Mix and add water till consistency is of 'wet sand' & microwave 2 minutes @ 30% power)
3 TSP garlic
3 TSP oregano
1 TSP basil
1 TSP onion
1/4 TSP red pepper flakes (if you like some more heat)

Let cool and add everything to tomatoes mix well and refrigerate (it gets better after a couple days but using right away is still good)

 

[DaveLeaf]

baked few pizzas using dough fermented with 50/50 dried bakers yeast / belle saison yeast. dough was a little bit chewy for my taste and could take another 12h to ferment

home grown san marzano tomato sauce, buffalo mozzarela, pecorino, wild mushrooms, garlic for toppings as well as ricotta and basil

 

[z-bob]

Been a year or two since I've made a pizza; it's about time to start again. Any of y'all tried putting the cheese on the bottom and the tomatoes on top? Seems like I could just use seasoned crushed canned tomatoes for the sauce and it would evaporate and thicken (and caramelize a bit) in the oven. The cheese would keep the tomatoes from sogging-out the crust.

 

[davidabcd]

Been a year or two since I've made a pizza; it's about time to start again. Any of y'all tried putting the cheese on the bottom and the tomatoes on top? Seems like I could just use seasoned crushed canned tomatoes for the sauce and it would evaporate and thicken (and caramelize a bit) in the oven. The cheese would keep the tomatoes from sogging-out the crust.

Putting sauce on top is my specialty. I make Detroit style deep dish 99% of the time which traditionally has sauce on top but there's no reason why you can't dab an appropriate amount of sauce on a round.
I use canned, diced tomatoes (I don't see why crushed wouldn't be fine) and blend them. After that, in a pot with crushed garlic and you can add minced basil or whole basil leaves and take them out when done. I cook this down until it's pizza sauce consistency. Obviously, you need to add salt and pepper. I can't remember how crushed toms look out of the can but you may want to cook them down.
As far as caramelizing, unless there's a decent amount of sugar in the sauce, cooked down until super thick or a 700F oven, it's not likely as far as I know.

 

[davidabcd]

home grown san marzano tomato sauce, buffalo mozzarela, pecorino, wild mushrooms, garlic for toppings as well as ricotta and basil

Very nice.

 

[davidabcd]

best pizza sauce out of the can or jar?

@yowzers I haven't read any replies yet to your query (lazy). Either is okay but you can get better results, without much effort, by making homemade.
Recipe depends on whether you're doing round or square. Round sauce is a bit sweeter and square sauce is more of a deep, hearty tomato flavor. Both are easily achieved.

 

[davidabcd]

baked few pizzas

Dave, your slippers are adorable! I'm just joking around--I don't do emojis.

 

[davidabcd]

dough

Looks like a high-heat pizza? Nice dough.
I really need to figure out what to do with my spent grain (modest amount that it is) besides putting it in the composter.

 

[davidabcd]

Made some oven pizzas

Crust bottom color is quite nice.

 

[Imhoppy]

Pizza dough with crushed red peppers, Italian seasoning, spent grain flour, and oatmeal along with a bit of sugar, yeast, olive oil, unbleached flour, and water.

It baked a few minutes too long at 425F and browned the cheese a bit much. No pic since my phone camera ran out of film sorry. Lol. [emoji481]

 

[z-bob]

Hi folks, been making pizza for quite a while and got my crust dialed in thanks to reading this thread. What is the consensus best pizza sauce out of the can or jar? I'd like to get that nailed.

there's unlikely to be a consensus The Hunt's or Heinz (I think it's Hunt's) pizza sauce in No. 10 cans at Sam's Club for about $3 is surprisingly not bad. It's way too much sauce, but you can divide and freeze it.

 

[brewingmeister]

Are you seriously saying the shape of the pie necessitates the need for different sauces?

@yowzers I haven't read any replies yet to your query (lazy). Either is okay but you can get better results, without much effort, by making homemade.
Recipe depends on whether you're doing round or square. Round sauce is a bit sweeter and square sauce is more of a deep, hearty tomato flavor. Both are easily achieved.

 

[DaveLeaf]

Dave, your slippers are adorable! I'm just joking around--I don't do emojis.

hahaha. these are my girlfriends feets

 

[DaveLeaf]

Canned plum tomatoes works best for me. I just crush them with my hands, add some olive oil, salt and pepper and it’s ready. This time we had cooked sauce and it was good too

 

[davidabcd]

need for different sauces

No, not at all. It's just a general observation here in Detroit with the best, square pizza makers that are offshoots of Buddy's Pizzeria. Those sauces are nearly identical and noticeably different than achains' sauce.
I prefer Buddy's sauce on any pizza.

 

[applescrap]

I have used many sauces,not a lot of them are sticking out. Classico is livable and simple truth are too, for sure. We have been using sams club tomato sauce. It is livable as well and I would prefer homemade or something else. I spread it and then salt and dust with pizza seasoning.

For homemade sauce there are some great recipes. Just search the thread. Imo a good starts is some sugar, salt, tomato sauce, evoo tomato paste, little onion, and some spices.

 

[z-bob]

Putting sauce on top is my specialty. I make Detroit style deep dish 99% of the time which traditionally has sauce on top but there's no reason why you can't dab an appropriate amount of sauce on a round.
I use canned, diced tomatoes (I don't see why crushed wouldn't be fine) and blend them. After that, in a pot with crushed garlic and you can add minced basil or whole basil leaves and take them out when done. I cook this down until it's pizza sauce consistency. Obviously, you need to add salt and pepper. I can't remember how crushed toms look out of the can but you may want to cook them down.
As far as caramelizing, unless there's a decent amount of sugar in the sauce, cooked down until super thick or a 700F oven, it's not likely as far as I know.

What I actually have is diced tomatoes (with garlic, basil, and onion); I was planning to crush them myself. I know canned crushed tomatoes are a thing, I've bought them before but it's been a long time. Kinda like tomato puree but chunkier. I'm not sure if those are peeled.

 

[davidabcd]

have is diced tomatoes (with garlic, basil, and onion); I was planning to crush them myself.

That sounds great. I used canned diced too and I blend them, juice and all. I might try some onion by blending it with the tomatoes.
An interesting ingredient that was used when I worked in a privately owned pizzeria is finely grated Parmesan. The list of ingredients was parsley, basil, oregano, salt, pepper, sugar, Parmesan, MSG and I think garlic powder. I don't recall the ratios any more.

 

[DaveLeaf]

a lot of sauce, oregano and garlic

 

[WI_Wino]

We had a good run. Stone was 15(?) years old. Now do we replace with another stone or steel, hmm, decisions....