The Home Made Pizza Thread

[jrgtr42]

Tonight’s pies.
I was worried on the crust - I used my sourdough starter in place of regular yeast, I was estimating how much I needed. I thought I put in plenty, but it wasn’t rising the way regular yeast does. However, it stretched out and cooked out fine.

 

[applescrap]

Way to hang in there! If it's helpful, I use my bread machine for pizza dough ALL the time, and if you have a 2LB cycle, you should be good to (in this order):

• Nuke 1.5 cups of water (liquid measuring cup) for 2 mins until just boiling - throw into bread machine
• Add 2 Tbsp extra-virgin olive oil
• Add 1 tsp salt
• Add 1 Tbsp sugar
• Add 4 level cups bread flour (all purpose will work but bread flour is better)
• Make a small crater in the top of the flour and add 1 Tbsp bread yeast
• Turn bread machine on 2Lb dough cycle

I never follow a book recipe, just this. Just that basic recipe will give you decent dough. As soon as it starts mixing, sometimes I throw all manner of stuff in there, crushed garlic, herbs de Provence, black truffle oil, Italian seasoning, garlic powder, basil, oregano, etc. If you want to get funky, replace the water entirely with room temperature sourdough starter at 1:1. Good luck!

Just catching up and this is excellent. I got my machine out a few months ago and made a ton of bread and this is pretty much exactly what I do down to the mix ins. In one loaf I added like 2 cups of shredded tillamook. Never tried that before, the smell was heavenly. Not sure worth the calories. I would add to this by saying out of habit read dumb luck I added the yeast to the water (I use 108 degrees) and it makes for nice results to. And my pizzas since last update. Son asked for thick crust, really filling and yummy. One pizza was rememberable because I cut up the left over smoked ny strip roast (it was soooooo good) and tossed on. I am learning toppings really do add a lot.

 

[deadwolfbones]

Re: sourdough starter, once it's established you don't have to keep much or feed it super often. I keep mine in the fridge, feed it once a week, and keep around 50-100g between feedings if not baking. Still produces beautiful loaves.

 

[mtnagel]

Re: sourdough starter, once it's established you don't have to keep much or feed it super often. I keep mine in the fridge, feed it once a week, and keep around 50-100g between feedings if not baking. Still produces beautiful loaves.

That's where I'm at. I was pretty much baking with it every week, but now we have frozen sourdough bread, bagels, pretzels, focaccia, and english muffins. The last 2 weeks, I just fed it and back in the fridge. We need to eat some of what I've made before I make more.

 

[Nick&Worty]

 

[mtnagel]

 

[Dog House Brew]

 

[Kickass]

Pizza comp night with friends!

-Margarita
-Hawaiian w/ Fresno chili’s.
-Pear, arugula, goat cheese w/ balsamic reduction
-Quarto stagioni

 

[jrgtr42]

Utter pizza fail tonight. Used my usual dough recipe and procedure, but it didn't stretch quite rght, and three out of three 'zas had blowouts in the oven. 2 were pretty salvagable - just holes in one quarter, but the third went off the back of my pizza steel as I was trying to retreive it. ended up being sort of calzone? Still tasty, but ugly as sin.

 

[bkboiler]

Utter pizza fail tonight. Used my usual dough recipe and procedure, but it didn't stretch quite rght, and three out of three 'zas had blowouts in the oven. 2 were pretty salvagable - just holes in one quarter, but the third went off the back of my pizza steel as I was trying to retreive it. ended up being sort of calzone? Still tasty, but ugly as sin.

That's so frustrating! I hate when it sticks to the peel too!
I made dough on Friday and my wife wanted to help so she preheated the oven...but the dough was still rising inside!
I think we ended up warming up some frozen food instead...

 

[Hoppy2bmerry]

Utter pizza fail tonight. Used my usual dough recipe and procedure, but it didn't stretch quite rght, and three out of three 'zas had blowouts in the oven. 2 were pretty salvagable - just holes in one quarter, but the third went off the back of my pizza steel as I was trying to retreive it. ended up being sort of calzone? Still tasty, but ugly as sin.

It happens... at least ugly calzone still tastes good.

 

[Nick&Worty]

I used to have accidents whereby a surplus of cheesy toppings would liquidate on top and flow off the edge of the crust like lava spilling down the side of a volcano; ultimately ending up gluing my crust to the stone and smoking on oven burners below.

To remedy that, now when I have my dough on the paddle, I take my roller and hit the outer couple inches again, all the way around. That causes an inch or so of extra dough flopping off the edge of the whole paddle. I fold that extra over a couple of times until it nicely fits the paddle again, pressing it down hard with my fingers as I go to create a nice fat edge on the crust. That will not only give the consumer a nice handle on the slice, it also does a great job of creating a dam to keep toppings from going overboard. You can also sneak cheese in there before you roll it up to make stuffed crust.

It's hard to tell by looking, but the pepperoni and green pepper pizza I posted above has this done. The crust is stuffed with cheese, and there's so much cheese on the pie itself, that if I hadn't shored-up that outer edge, one of my poor kids would have had a helluva time oven cleaning!

Haven't had any overflows since I started doing that to my crust. Cheers!

 

[mtnagel]

I hate when it sticks to the peel too!

I had the pizza stick to the peel once. Only once. Now I always use parchment paper and just remove it halfway through when I rotate the pizza. Zero risk of sticking.

 

[Kickass]

I made dough on Friday and my wife wanted to help so she preheated the oven...but the dough was still rising inside!
I think we ended up warming up some frozen food instead

We did this once, made a lava hot puddle of plastic on the floor of the oven. I think we ate cereal, which is probably my most loathed idea of dinner.

 

[Hanglow]

Some from a couple of days ago


made 5 marinaras for the freezer

 

[orionol73]

Made a couple in the Ooni over the weekend. Didn’t let it get quite hot enough, a little gun shy because when it gets too hot it’s hard to cook

 

[Kent88]

Dang I want an Ooni. But last I checked they're something like $400.

Maybe if it could do other things in addition to pizza.

 

[jrgtr42]

Fully successful pies tonight. Dropped the amount of water in the dough and started it early this morning.

 

[Snark_Wolf_Brewing]

Dang I want an Ooni. But last I checked they're something like $400.

Maybe if it could do other things in addition to pizza.

Supposedly you can cook steak or fish in one. Still seems pretty pricey for what you're getting.

 

[Kent88]

I've heard that one can make steak in those. I already have a grill, so that doesn't really work for me.

 

[ba-brewer]

I am in the same boat, I would like to have a dedicated pizza oven but the fact it is dedicated is the part that keeps me from doing it. I made a double layer thing with a pizza stone on the grill grates and a pizza steel cantilevering from the warmer shelf and have been getting OK performance. I use the steel and stone in the kitchen oven in a similar fashion, but the steel by itself works just fine too.

 

[Snark_Wolf_Brewing]

I am in the same boat, I would like to have a dedicated pizza oven but the fact it is dedicated is the part that keeps me from doing it. I made a double layer thing with a pizza stone on the grill grates and a pizza steel cantilevering from the warmer shelf and have been getting OK performance. I use the steel and stone in the kitchen oven in a similar fashion, but the steel by itself works just fine too.

I hear ya. Much as I'd like to buy a pizza oven, it's the whole dedicated part and the cost that makes me reconsider.

 

[Kent88]

I just spent too much on a new toaster (in my defense, a 4-slicer!) so I don't think I don't think I will be splurging on any fun new cooking toys for a bit.

 

[Snark_Wolf_Brewing]

I just spent too much on a new toaster (in my defense, a 4-slicer!) so I don't think I don't think I will be splurging on any fun new cooking toys for a bit.

Does it have a turbo setting on it?

 

[Kent88]

Nope, but it does have a button for "just a bit more".

 

[Nick&Worty]

 

[Hoppy2bmerry]

White pizza, crust made with 00 flour, can’t wait to cook this on a really hot grill. The dough behaved beautifully during shaping and stretching.

 

[Staestc]

Made two thin crust pizzas on the steel in the oven that turned out very good and took exactly ZERO pictures. I'm slipping.

 

[Nick&Worty]

Alright guys, it’s almost May. Some of us are working on our beach body, some of us are working on our “I can’t hide this under a hoodie anymore” body.

It’s totally okay to sub “white whole wheat flour” (yes that’s a thing) for your normal white/bread flour. Go with thin crust. Go with veggie toppings like mushrooms and spinach. Try the “one hand cheese challenge”. Take your biggest single handful of cheese, and that’s it! Spread it as well as you can! You might find (like me) that you don’t even notice the difference with the smaller amount of cheese!

You can have your pie and eat it too!

 

[ba-brewer]

Alright guys, it’s almost May. Some of us are working on our summer body, some of us are working on our “I can’t hide this under a hoodie anymore” body.

It’s totally okay to sub “white whole wheat flour” (yes that’s a thing) for your normal white/bread flour. Go with thin crust. Go with veggie toppings like mushrooms and spinach. Try the “one hand cheese challenge”. Take your biggest single handful of cheese, and that’s it! Spread it as well as you can! You might find (like me) that you don’t even notice the difference with the smaller amount of cheese!

You can have your pie and eat it too!

Can use your hand as scoop instead of a claw?