The Home Made Pizza Thread

[Hanglow]

Three of six from the weekend. Cooked a little lower and slower than normal due to it being rather windy, still tasted good

 

[applescrap]

I fired up the napoli,been to long, and used propane only. I usually use a mix but decided to use propane only for ease. It measured 750 ish in middle and 900 at back, so the wood burning tray blocks the heat to make it just right. Any hotter is hard to manage and colder isnt quite the same. Made 10 pizzas and froze what we didnt eat. They reheat well and we took them camping. F....g dough was wet and these ended up with a lot of flour on bottom. So proud, my 9 year old, can you believe hes 9!, cut basil, parsley, oregano and peppers from the garden for his. The ones with the garden herbs were much better.

 

[BrewerBrad82]

FINALLY got my hands on some baking yeast. Will likely be making pizza this week. Been months without yeast.

 

[orionol73]

The first of two yesterday. Too busy cooking and eating to take more pics

 

[mrmcdowe]

Pesto pizza and a regular cheese pizza!

 

[applescrap]

The first of two yesterday. Too busy cooking and eating to take more pics
View attachment 690442View attachment 690443

That pan looks like it works well. The parchment is great, but has a cost and needs cut, also the pan just take to edges and round! Iirc with a big pan it needs rolled and placed on pan, but with some evoo and gloves I'll get it done. Saw a nice cheap set at Sam's to try, hmm. Anyone use parchment and pans chime in here. Thanks!

 

[applescrap]

Pesto pizza and a regular cheese pizza!

Those look good, is that the ooni? That pesto looks great. Did you make it? Need to try that.

 

[applescrap]

I made some last night, usual what do you want, thick, thin, medium, calazone, red, white, etc and my sons says thick. I made medium, will have to make a thick crust next time. And made one thin because I started craving it. So I cut basil, parsley, and oregano from garden and make a pizza with red sauce. And everyone starts whining wanting white. So I made a medium crust white and thin white with the garden herbs and garlic and salami. The half white and wheat crust is strong. It can be rolled unbelievably thin without tearing. Amazingly thin, I liked that one best.

 

[mrmcdowe]

Those look good, is that the ooni? That pesto looks great. Did you make it? Need to try that.

Unfortunately the pesto was from a jar! Yes that is the uuni!

 

[TandemTails]

I made a "clean out the fridge" pizza and a couple calzones last night.

pepperoni, mushroom, bell pepper, green chile and tomatoes & peppers from the garden

 

[Immocles]

Reuben pizza. With zucchini because we have too much damn zucchini

 

[davidabcd]

Cleaning and seasoning new, square pans today, bringing my total of 8"X10" ones to eight and my 10"X14" pan total to two.
Also bought ten lids so I don't have to keep wasting plastic wrap.

Here's what they look like afterward:

 

[Kent88]

 

[davidabcd]

View attachment 694640View attachment 694642

Those look an extraordinarily healthy food item for being pizza.
Edit: We're tomato-less but flush with butternut squash. I got a tomato guy so not too worried. I only need enough to eat BLT's for three or four days and then I'm fine until next year.

 

[Kent88]

This was all my spouse's doing. I'm not a fan of raw tomato. I'm sure I'll make someone cringe when I say that I have a fair number of tomato plants in my garden right now, and I've got enough ripe that I'm about to blend 'em up, cook them down until they thicken up and get rid of the raw tomato flavor, add a little herb/spice, and can them for pizza sauce.

 

[davidabcd]

This was all my spouse's doing.

I showed it to my wife and it's in her wheel house. She's a vegetarian. Looks like a wheat dough?

 

[Kent88]

It's not whole wheat dough, its a little bit of a 6-grain blend from the local Amish / Mennonite / some form of Anabaptist store.

We also enjoyed an attempt at a BBQ Pork pizza that I didn't photograph.

 

[Hanglow]

Did 6 pizzas today, one ****** up so had to retop one of the marinaras I was going to freeze.

A Di Maria Nduja is very good btw.

other toppings were home grown aci sivri peppers, basil, oregano, garlic, olives, peppers, scamorza, mozz, chanterell duxelle,

This was the retopped one, so is rather well done. I liked it a lot tbf

marinara

failure

 

[SteveH aka shetc]

Sourdough thin crust margherita pizza, cooked on the gas weber barbie.

 

[davidabcd]

I don't make a lot of different pizzas, just Detroit-style deep dish, rounds and pizza turnovers (calzones). Only squares this time. All told, over two days, I made two, large square and six small square pizzas. Was able to use the basil we grew in the backyard. I think I'm going to try 3:2 Jack:Brick

 

[pshankstar]

Whipped up some sought this morning (80% AP & 20% Whole Wheat) with some homemade sauce. Tried the pizza stone on the grill. The bottom is a bit well done but otherwise really good.
Some leftover dough for focaccia or more pizza later this weekend.
Damn I really want a dedicated pizza oven like the Ooni or the RoccBox.

 

[davidabcd]

A couple small squares. I'll post a cut, pizza turnover (calzone) in the near future--they look good with the cheese oozing out.

 

[applescrap]

I agree staestc, A LOT slower since app crash on all my favorite threads. Haven't even been on in 17 days, and I like to post all day every day. I am not trying to piss anyone off but just hope we can get an app again.

Pizza, right, finally refilled gas so napoli time. Cant wait to make burgers in it again. Gas and wood on full tilt, jeez hope that's safe. 970 in back 780 plus in middle, still learning when how to rotate. Good enough. Sam's contadina sauce with garlic and Italian seasoning mixed in, in can of course, yes lazy. Also garden pear and red cherry tomatoes with garden poblano, banana, coolapeno and cubanelle peppers. Woot!

Also a few weeks ago made a big pie, was so much easier to make a round pizza with lots of dough. Spread so nice, might use more dough in future or not love thin too, I love it all!

 

[icebob]

Been a while, gave the blackstone a lil break and bought a wood fired oven, moved pizza night from Thursday to Sunday, enjoying that oven a lot!

 

[Inkleg]

Been a while, gave the blackstone a lil break and bought a wood fired oven, moved pizza night from Thursday to Sunday, enjoying that oven a lot!View attachment 699363View attachment 699364View attachment 699365View attachment 699366View attachment 699367View attachment 699368View attachment 699369View attachment 699370

Great to see you back! That oven looks amazing. What is it?
Just got a Roccbox last month and have been making good pies with it. They're currently square, but I'm working on it. Guess I should post some pictures.

 

[icebob]

ilfornino professional plus

 

[applescrap]

Great to see you back! That oven looks amazing. What is it?
Just got a Roccbox last month and have been making good pies with it. They're currently square, but I'm working on it. Guess I should post some pictures.

You got a roccbox, awesome! Cant wait to see some pizzas!

 

[applescrap]

ilfornino professional plus

Master is back! How do you like it vs blackstone. Above I posted a pizza where I used more dough and it spread beautifully into a nice, big, circle. Think I havent been using enough dough, but my first thought was wow that looks like one of icebobs (minus the char and delicious toppings). To make those big beautiful pies do you know how many pounds of dough you use? Thanks.

 

[icebob]

For a 13~14 inches pie, I make my balls 330 grams. Blackstone is a lot easier to use! but I like that I can cook almost anything in the ilfornino

 

[mtnagel]

Kind of a hodgepodge pizza based on what I had and what we both wanted.