The Home Made Pizza Thread

[ba-brewer]

Made pizza today, semi sour dough crust cooked in the oven on a pizza steel. I started on parchment then slipped it out after few minutes once the crust set.

 

[applescrap]

^^looks good. I like the looks of that bottom crust. Whats on that gourmet pizza, looks delicious!

 

[ba-brewer]

That was my wife's creation, she seen something for a BBQ chicken pizza. Left over roasted chicken, red onion, red pepper and pickled banana peppers, no pizza sauce just BBQ sauce drizzle over top. Tasted pretty good, the pickled peppers added a nice touch.

I like the way the bottom turned out, they had a nice crunch. The parchment seems to work better than corn meal for some reason, maybe a better contact with steel once it is removed. Easier to manipulate off the peel too.

 

[applescrap]

Its powdered sugar. Accidentally used powder sugar shaker instead of flour. Just a little is nice, and wow really browned and crisped the crust.

 

[brewbama]

 

[murphyslaw]

Tonight's cook

 

[Robert65]

View attachment 671943

Is that a hexagonal pizza, to give a clear guide to proper slicing? [emoji3]

 

[orionol73]

Failed hard on the Ooni 3 tonight. Man was it bad...

 

[tellyho]

Educate me: gas-fired Ooni vs pizza on my Weber Genesis. Is there a difference? Do I need an extra appliance?

 

[Staestc]

Failed hard on the Ooni 3 tonight. Man was it bad...

Pictures or it did'nt happen. Oh wait, that may be a good thing! lol

 

[applescrap]

Yes, the wood fired oven pizza is different. Not necessarily better but different entirely of its own. Its chewey for starters, its good, and the next day or so the smoke really comes through. I never had much luck with grill. If you want to better your grill pies make sure pizza is elevated into dome if you dont already. They also make grill boxes that I am sure work well. Without the wood something like the ooni with gas will still make the chewy Napolitano style well even better but it is really hot and tricky to use in my case
Worth it is interesting question, I like that once I am going I can make 10 pizzas or so in 30 minutes they cook in a minute or two. There is no way I know of replicating this using oven or grill. I wonder about broil. Put steel right under broiler and try broil? Careful for fire.

Educate me: gas-fired Ooni vs pizza on my Weber Genesis. Is there a difference? Do I need an extra appliance?

 

[deadwolfbones]

King Arthur's "recipe of the year 2020" pan pizza:

 

[orionol73]

Pictures or it did'nt happen. Oh wait, that may be a good thing! lol

The world needs no remembrance of those events

 

[ChefRex]

76% hydration. 2-stage levain build. No mixing, only folds. Mock-up of T80 flour with 63% Central Mills Organic Honeybee, which is close to T55 flour at 10.5% protein (American = 12.5% French). Remainder of 37% sifted Bob's Red Mill whole wheat.

View attachment 668666 View attachment 668669 View attachment 668671

Them some funny looking pizzas.

 

[applescrap]

Made this pizza on parchment at 450 in oven. Took out before cheese go to brown. It was tender, soft and folded beautifully. It was cut new york style, new norm, and we all loved it. That soft chewiness is much much more like wood fired pizza then a cruncy oven crust. I really liked it.

Haha, finally gave the oven a go for hamburgers. When I got Napoli I got this lodge to fit it. Didnt want to get it too hot for first time, work in progress, but smoke touch was nice.

 

[SEndorf]

I knew it was a mistake to pop back in here and look at pictures.
We're down to morsels here, and grocery delivery not scheduled until Tuesday.
OMG those look good!
@applescrap If I may ask, what is "cut new York style"?

 

[applescrap]

Sure, a ways back added a little better info, but I came across this style of cutting. Means a full width sheet pan produces a slice that would have come from a 26 in pie. A 26 in round wont fit in my oven. But I love a big folded slice. So I saw a few pics and realized that a square pizza cut just so would produce a bunch of big slices. Get way less slices per pie but one or two is enough cause they are huge. Pretty much all we do now. Hope you try it.

 

[NeilMac]

Olive Pizza.
Needed to get rid of access Olives so made Pizza with red onions.
Chipotle Spice, Fife flour.

 

[Cock Robin]

I usually make my pizza dough with sourdough. Has anyone tried using kveik to make sourdough for pizza?

 

[NeilMac]

Have used Beer yeast, takes longer, dont recall advantages.
I add a tsp natural ACV for my 3 day dough to create a sour dough.

 

[Hanglow]

First pizzas I have made in about five months due to injury and appalling weather..made 6 tonda romana, dough was a bit underproofed and my topping was a bit lazy but overall very happy with the result

]

 

[Inkleg]

First pizzas I have made in about five months due to injury and appalling weather..made 6 tonda romana, dough was a bit underproofed and my topping was a bit lazy but overall very happy with the result

]

Why doesn't HBT have a Multi-Like button?

 

[RPh_Guy]

Why doesn't HBT have a Multi-Like button?

Just sign up for more accounts

I've made a half dozen different pizzas with the recipe you guys shared for me. They've been great!

Is there some trick to sliding the raw pizza off the peel? I don't like cornmeal. I tried using flour but it didn't slide at all. Oil works fine but it slides off really slowly.

 

[ba-brewer]

A oiled sheet of parchment has been working good me for me. Slip it out from under the pizza after a couple minutes when the crust sets.

 

[Hanglow]

I use italian remilled semolina flour. Its very fine but gritty, only a couple of pinches needed

 

[RPh_Guy]

I use italian remilled semolina flour. Its very fine but gritty, only a couple of pinches needed

Does that leave a gritty texture (like cornmeal)?

I found this: https://www.amazon.com/dp/B008ZGMP2M

 

[Hanglow]

That's the stuff. Any brand of semola rimacinata would be good.

It's much less gritty than cornmeal, I also use it as bench flour and it falls off the dough better than normal flour - I keep some in an ice cream tub and dip the doughballs in it, see picture

It's also very good for some types of bread (check out pane di altamura and pane di matera if you have not heard of them before) and of course pasta

 

[VApatriot]

I use parchment paper every time I make a pizza. I don't use any cornmeal, semolina, or oil. I just stretch the dough out some, then transfer it to the peel w/ the parchment on it then finish the build. I slide the parchment/pizza onto the preheated baking stone, then after ~ 4 minutes, lift the front edge of the pie with the peel and slide out the parchment then let the pie finish on the stone. Works like a charm every time.

 

[RPh_Guy]

I use parchment paper every time I make a pizza.

Do you oil the parchment?

 

[ba-brewer]

It does not take much oil, dizzle a little on and wipe with a paper towel to leave a thin film, would probably work without but want to hedge my bet and I think the little bit of oil help browning. A pizza steel is more forgiving but once you get oil on a pizza stone it take a long time to burn off.