The Home Made Pizza Thread

[orionol73]

Rain pushed the cook to the oven tonight.

 

[pctansill]

Great Chicago thin crust sausage pizza! Dough recipe from Cooks Country - really nice dough and relaxed well

 

[Staestc]

Great Chicago thin crust sausage pizza! Dough recipe from Cooks Country - really nice dough and relaxed well

That looks awesome!

 

[schematix]

LHBS got into the flour business with all the hoarding going on. 8 options, 1 of which is a 00. Decided to try it out.

Cooked at 500F convection. Used a steel and a stone. Started all 4 on a screen and the once set pulled the screen and put it on the deck. The steel was clear winner.

1. pepperoni sausage

2. chicken ranch (addded franks red hot to make it buffalo pizza)

3. the best looking pizza but horrible blurry photo. pepperoni mushroom black olive

4. sausage garlic fresh tomato

leftovers

steel cooked crust money shot.

 

[TandemTails]

I made two supreme pizzas last night. 10 minute kneading in the stand mixer, 2 hour ferment at room temp and then 4 hours in the fridge.

Obligatory beer pic. This is my first attempt at a maibock

 

[Hanglow]

 

[Immocles]

First pizza dough!

 

[murphyslaw]

I'm loving my Ooni Karu.

 

[TandemTails]

I'm loving my Ooni Karu.



View attachment 678589View attachment 678590View attachment 678591View attachment 678592View attachment 678593View attachment 678594

That looks amazing! Do you only use the gas attachment for your ooni or have you tried wood/charcoal too? How long does it take to heat up and be ready to use with the gas?

The price seems really reasonable for that pizza oven!

 

[brewbama]

Tonight’s pie. Italian strained tomatoes, ‘shrooms, olives, and pepperoni under a mantle of mozz. Cheers!

 

[murphyslaw]

That looks amazing! Do you only use the gas attachment for your ooni or have you tried wood/charcoal too? How long does it take to heat up and be ready to use with the gas?

The price seems really reasonable for that pizza oven!

I expected to use the wood, but the gas is so easy that I havent tried it once. Takes about a half hour to heat up. It's really fantastic.

 

[RPh_Guy]

Most of the time I use my wood... Not so much my gas.

 

[pshankstar]

Before and after pictures. One pepperoni and the other buffalo chicken. Realized the after of the buffalo chicken pic didn’t turn out very well.
I like to season the crust with some oil, pepper, Italian seasoning, garlic salt & Parmesan cheese. It’s like a breadstick and crispy.

 

[Brewsncrabs]

Just curious. Has anyone ever used their pizza dough recipe to make a Stromboli? Basically the same thing?

 

[Ruint]

First time on the grill....got hung up if you can't see it!! LoL! Got a little dark on the edge too. Not paying attention at 750 degrees can get ya!!!

 

[Drunkenboar]

Ruint,

Just a heads up. There's good chance you'll cook your gasket off the kamado using those high temps and a stone. I went down the same path with my BGE and after a few 900' cooks there was just the charred resemblance of a gasket remaining. The stone forces the gases to vent right past the edge. Not a big deal, but something to be aware of.

 

[Ruint]

Thank you for the info Drunkenboar. Hadn't given it much thought honestly. If I can get 900 cooks out of it, I will be ecstatic!! any ideas on where they sell the top gasket material? I bought some high temp flat felt to do the bottom lip. Didn't see any of the "D" type insulated gasket for the top seal.

 

[Drunkenboar]

Thank you for the info Drunkenboar. Hadn't given it much thought honestly. If I can get 900 cooks out of it, I will be ecstatic!! any ideas on where they sell the top gasket material? I bought some high temp flat felt to do the bottom lip. Didn't see any of the "D" type insulated gasket for the top seal.

Just to be clear it was more like... 3-4 cooks at 900 degrees. Cheers!

 

[Jayjay1976]

Has anyone here on HBT built a wood-fired concrete pizza oven using an exercise ball as a mold? I've been reading about them lately and watching youtube build videos, pretty intriguing and pretty cheap to build a basic one.

 

[Hanglow]

last weeks efforts

 

[Die_Beerery]

I have a WFO, and I have hacked my oven to get to WFO temps. I have had good luck with both.

WFO:

 

[bleme]

I work for a tile contractor and ran across this material that is supposed to be hugely thermal and shock resistant.
If I can get a scrap of it, I'd like to see how it holds up to direct fire, etc. It might make a great pizza oven floor though. I know it's been around a while as it's on our breakroom counter, built 15 years ago. Has anyone used it already?

https://www.dekton.com/usa/advantages/

 

[GrogNerd]

TIL Quad Cities style pizza is a thing. Lived on Rock Island Arsenal for a year & 1/2 and never heard of it before*

Maybe not these toppings, but if someone offered a STRIP (style is not cut into slices**), of pepperoni or sausage, I would try it

* I was 13, didn't drive, so I didn't go off the Island much, except to school, so my experience of the QCs is quite limited

**technically, pizza is cut into "sectors"

 

[TandemTails]

I work for a tile contractor and ran across this material that is supposed to be hugely thermal and shock resistant.
If I can get a scrap of it, I'd like to see how it holds up to direct fire, etc. It might make a great pizza oven floor though. I know it's been around a while as it's on our breakroom counter, built 15 years ago. Has anyone used it already?

https://www.dekton.com/usa/advantages/View attachment 683231

We have dekton counter tops in our kitchen and i wouldn't think it would hold up to wood fired oven temps. It's really just compressed materials that imitates quartz.

Setting a hot pot on it is a lot different than being exposed to 900'F temps. Also, whatever adhesives they use to hold everything together probably get really freaking nasty at really high temps.

 

[bleme]

We have dekton counter tops in our kitchen and i wouldn't think it would hold up to wood fired oven temps. It's really just compressed materials that imitates quartz.

Setting a hot pot on it is a lot different than being exposed to 900'F temps. Also, whatever adhesives they use to hold everything together probably get really freaking nasty at really high temps.

It has no adhesives in it. They make it by heating crushed glass/quartz/porcelain to 1000F and compressing it with 25,000 tons. I realize that there are better options pricewise, unless you have access to a counter fabrication shop where you can get free remnants.

 

[ba-brewer]

The weather has been a little too hot to have the oven cranking for hours so I started playing around with the grill doing bread and pizza. First attempts last week was with just a pizza steel on the grate and ended up with burnt bottoms or under cooked tops. This is my latest configuration.

I went with a plain dough with no sugar or oil to keep it from burning. First pizza done only on the pizza stone. Maybe need to be turned during cooking as it was browned a little uneven.

Last ones start on the pizza steel for a couple minutes then drop to the stone to finish for a few more minute. Cooked in about 5min for a 10 or 11in pizza.

No oil or sugar in the dough made a crisp chewing crust, it is standing on edge without flexing.

This was the last one, less time on the steel and more on the stone got a little better browning. I might brush a little oil on the edge of the crust next time to aid browinng.

 

[Jay7722]

I'm going to try to make my own pizza. Which dough, sauce, cheese should i use? Dont give me expensive brands. I just want something that's better than frozen pizza

 

[bleme]

I'm going to try to make my own pizza. Which dough, sauce, cheese should i use? Dont give me expensive brands. I just want something that's better than frozen pizza

Dough: Easy Homemade Pizza Dough - JoyFoodSunshine
Sauce: Easy Homemade Pizza Sauce Recipe (5- Minutes)! - JoyFoodSunshine
Cheese: Whatever is in my fridge

I love the Kirkland organic tomato sauce! Sometimes I will just spread the sauce right out of the can and sprinkle Italian seasoning over that.

 

[pshankstar]

My first attempt at a margarita pizza and I think it turned out really well. I Like to brush olive oil on the crust and sprinkle fresh pepper, garlic salt and Italian seasoning on the crust. It turns it into a nice bread stick and is now a staple in our house.

 

[SEndorf]

That looks incredible!
One of my favorite pizzas with lots of olive oil and garlic.
But I typically order it. I should try one myself.....