Anyone else make there own pizza? - Page 2

General » General Discussion

[ARCHIVED THREAD] - Anyone else make there own pizza? (Page 2 of 3)

Posted: 4/15/2015 10:12:13 PM EDT

[#1]

LOL pizza that doesn't come from a frozen box? impossible!

Posted: 4/15/2015 10:25:07 PM EDT

[#2]

I've started making pizza on the grill. Fire it up as hot as fucking possible and make the dough with special bread flour.

Posted: 4/15/2015 10:25:43 PM EDT

[#3]

Quote History

Quoted:
Welcome to Colorado. We don't care how you did things in Jersey, California, or NYFC.

View Quote

No one despises New York and especially NYC more than I do, but pizza here is one of the few things worthy of praise.

Posted: 4/15/2015 10:27:09 PM EDT

[#4]

this is not a good thread to look at when you're on a diet..

Posted: 4/15/2015 10:27:36 PM EDT

[#5]

Quote History

Quoted:

No one despises New York and especially NYC more than I do, but pizza here is one of the few things worthy of praise.

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
Welcome to Colorado. We don't care how you did things in Jersey, California, or NYFC.

No one despises New York and especially NYC more than I do, but pizza here is one of the few things worthy of praise.

This

Posted: 4/15/2015 10:35:02 PM EDT

[#6]

I'm a big fan of NY style pizza. UT being CO's neighbor, you can't get a good slice here either. I make my own pizza as well but I don't really have a good dough recipe and I have trouble getting my crust to brown. I am told that using spring water instead of tap water makes a big difference.

Posted: 4/15/2015 10:40:21 PM EDT

[#7]

OK, I'm about to make my garbage pizza.

I got the dough rolled out and all my toppings ready (homemade sauce, pepperoni, Canadian bacon, hot Italian sausage, onions, red/green bell peppers, mushrooms, ripe olives) shredded mozzarella and parmesan cheese didn't make it into the pic.

Made and ready for the "stone".

Posted: 4/15/2015 10:52:38 PM EDT

[#8]

THIS
and
THIS

Makes pizza easy and delish.

I use roughly 680 grams King Aurthur bread flour & 380 grams warm (95°) water.
(can't remember the exact measurements right now)
Pinch of sugar in the water.
1 tsp active dry yeast.
1 tsp salt
1 tbs olive oil.

Sugar, water and yeast in a bowl, let set for about 5 minutes

Combine with rest of ingredients in Kitchen Aid mixer.
Split into two dough balls and refrigerate overnight.

Take out of fridge about 3 hours before baking.
Stretch 1/2 hour before baking.

Onions, canadian bacon, mushrooms, homemade sauce.

This will make two 14" "American" style pizzas.
Thickish, chewy crust similar to Papa John's.

Posted: 4/15/2015 10:55:15 PM EDT

[#9]

Some things I learned about Pizza during our apartments dinner gatherings/partys.

Corn bread on your pizza peel to slide your pizza in and out is better then Flour. Sesame seeds instead of Corn Meal is also a great option, if you like add some olive oil.

Pizzas come out nice on a Pizza stone, and in my experience help reduce burnt bottoms. Alternatively you can use Cast Iron... They do make flat Cast Iron "Pizza Stones" Or just use your favorite Cast Iron frying pan... I have even seen Pizzas cooked on Cast Iron frying pans that have been turned over to use the bottom as the cook surface.

I am a fan of using a Pizza Peel. I have only ever used a wood one, I just cut and serve the pizza right on it.

Posted: 4/15/2015 11:03:44 PM EDT

[#10]

Dang, tonight the pizza dough decided to overgrow the stone.....
Oh well, it'll still be great in a few minutes!

Posted: 4/15/2015 11:04:24 PM EDT

[#11]

Quote History

Quoted:

Yeah I know it could use some changes, but it's been a family recipe of sorts, and it come to enjoy it as is. That's not so say I won't try your method. I feel there is room for more than just one pizza recipe.

Now whoever posted the pictures of that sick outdoor oven has to start taking. One of my upcoming DIY projects is to build our install an outdoor pizza oven.

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
While that method will get you a pizza it's not the "right" way to do it you would get much better results with way less yeast no sugar and playing with longer controlled rise times and hand stretching

I will start my dough 2 days before I want to make my pizza
I'll let it rise over night
Then punch it down and ball it into pizza skins
Then they sit in the fridge over night in there own little ziploc bags
Then there brought to room tempatures
Then hand stretch I don't par bake either it's unnecessary with the baking steel

Cook at 550 convex (highest my oven will go) 7-8 min

Yeah I know it could use some changes, but it's been a family recipe of sorts, and it come to enjoy it as is. That's not so say I won't try your method. I feel there is room for more than just one pizza recipe.

Now whoever posted the pictures of that sick outdoor oven has to start taking. One of my upcoming DIY projects is to build our install an outdoor pizza oven.

Look just above your post.
Also see

http://www.chicagobrickoven.com/countertop/

Posted: 4/16/2015 9:38:33 AM EDT

[#12]

Quote History

Quoted:
I'm a big fan of NY style pizza. UT being CO's neighbor, you can't get a good slice here either. I make my own pizza as well but I don't really have a good dough recipe and I have trouble getting my crust to brown. I am told that using spring water instead of tap water makes a big difference.

View Quote

If you want to add sugar to your dough that helps it brown

Also letting it rise over a few days does the sqme

Posted: 4/16/2015 9:54:36 AM EDT

[#13]

I'm no fan of NY style pizza, but I may have to try the OPs recipe.

I typically make a double decker.

Posted: 4/16/2015 9:54:51 AM EDT

[#14]

I do. Looks like you are off to a good start.

Posted: 4/16/2015 9:56:30 AM EDT

[#15]

A few more pizzas cooked over that rug and you will be able to cook the rug soon.

I stopped using my oven and a stone after I found out how hot my BBQ grill was getting. I precook the dough on a pan for a few minutes and then I build the pie. I put it straight on the grill to finish. I also have a large pizza peel that I use for this.

Yeast plays a big part in the dough. I use single rise pizza yeast and it seems to make the crust much thinner.

I also use a large cake pan sometimes when I want to make a Chicago style pizza.

To cheat, I will often just buy a $1 french bread from WalMart, slice it in half, and make two quick bread pizzas. This is great when time is at a premium and you still want something fresh and home cooked.

Posted: 4/16/2015 9:59:12 AM EDT

[#16]

Quote History

Quoted:
A few more pizzas cooked over that rug and you will be able to cook the rug soon.

View Quote

My wife is for real ocd that rug is cleaner then I am

Posted: 4/16/2015 10:02:21 AM EDT

[#17]

All the time on My KJ.

Posted: 4/16/2015 10:07:09 AM EDT

[#18]

The sheet of aluminum foil on the bottom of the oven is highly recommended for these endeavors.

The Cento San Marzano tomatoes are a good start for the pizza gravy!

I also recommend making your own sausage.

Posted: 4/17/2015 7:58:42 AM EDT

[#19]

Quote History

Quoted:
I do. I have been using this crust recipe with excellent results.

http://foodwishes.blogspot.com/2007/02/homemade-pizza-in-3-acts.html

View Quote

I made this sauce and dough last night for the pizza I'm making tonight. I hope it turns out!

Maybe I'll do a dinner pic later.

Posted: 4/17/2015 8:11:14 AM EDT

[#20]

Quote History

Quoted:
I'm no fan of NY style pizza, but I may have to try the OPs recipe.

I typically make a double decker.

<a href="http://s339.photobucket.com/user/mackattack2005/media/20130414_170610.jpg.html" target="_blank">http://i339.photobucket.com/albums/n477/mackattack2005/20130414_170610.jpg</a>

View Quote

Damn, its only 8AM but that looks good!

Posted: 4/17/2015 8:13:04 AM EDT

[#21]

Quote History

Quoted:
Welcome to Colorado. We don't care how you did things in Jersey, California, or NYFC.

View Quote

Obviously on a political level you as a state do

Posted: 4/17/2015 8:19:08 AM EDT

[#22]

I roll out some Grands bisquits and top with whatever the kids want, usually cheese and pepperoni. They make great individual pizzas for the kids and they get in on the process. Taste pretty damn good too.

Posted: 4/17/2015 8:19:39 AM EDT

[#23]

Quote History

Quoted:

Obviously on a political level you as a state do

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
Welcome to Colorado. We don't care how you did things in Jersey, California, or NYFC.

Obviously on a political level you as a state do

Ouch!

Posted: 4/17/2015 11:05:24 AM EDT

[#24]

Quote History

Quoted:

Ouch!

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
Welcome to Colorado. We don't care how you did things in Jersey, California, or NYFC.

Obviously on a political level you as a state do

Ouch!

Maybe that was was a little too harsh. Should have said I like NY pizza and wish I could replicate it.

Posted: 4/20/2015 4:39:56 PM EDT

[#25]

Here is the second pizza I made last Friday night. The first one was just a regular cheese pizza. This one is Hawaiin with ham and pineapple.

It was delicious!

ETA: Sorry about the blurry pic.

Posted: 4/20/2015 5:28:37 PM EDT

[#26]

get dough from Trader Joes, add good stuff.

Posted: 4/20/2015 5:48:38 PM EDT

[#27]

If you're in the Denver area, check out Black Sky Brewery sometime. They make New Haven style pizza, but close enough I guess.

It's not bad.

Posted: 4/20/2015 5:56:56 PM EDT

[#28]

I don't do well with dough somI buy it from Publix. Make the sauce using Pomi crushed tomatoes, decent cheese and Bridgford pepperoni.

Put a pizza stone in the oven and preheat it at 500 degrees. Make the pizza then put it on the stone and cook it until the bottom of the crust is ALMOST charred.

A great way to ingest calories!

Posted: 4/20/2015 6:07:06 PM EDT

[#29]

http://www.bakingsteel.com/

You can thank me later.

Posted: 4/20/2015 6:11:16 PM EDT

[#30]

Quote History

Quoted:
<a href="http://s487.photobucket.com/user/oscardeuce/media/EF242E47-E188-4795-B9C8-0A5C44AA2C8F_zpsjdh4vacc.jpg.html" target="_blank">http://i487.photobucket.com/albums/rr232/oscardeuce/EF242E47-E188-4795-B9C8-0A5C44AA2C8F_zpsjdh4vacc.jpg</a>

<a href="http://s487.photobucket.com/user/oscardeuce/media/E6289CEA-B77E-4916-9F75-440563E6BCC7_zpstldke8h6.jpg.html" target="_blank">http://i487.photobucket.com/albums/rr232/oscardeuce/E6289CEA-B77E-4916-9F75-440563E6BCC7_zpstldke8h6.jpg</a>

<a href="http://s487.photobucket.com/user/oscardeuce/media/6DE48566-9B49-4F64-B59A-FDDD2663B297_zps3gumh9db.jpg.html" target="_blank">http://i487.photobucket.com/albums/rr232/oscardeuce/6DE48566-9B49-4F64-B59A-FDDD2663B297_zps3gumh9db.jpg</a>

View Quote

Details on the wood fired oven. Make? Where to buy.

Posted: 4/25/2015 9:57:52 AM EDT

[#31]

Linky

Posted: 4/25/2015 10:10:08 AM EDT

[#32]

I've made a few through the years. The last couple of deviations turned out very awesome.

However, my lactose intolerance has finally hit a point that I can't even go extra light cheese without having regrets for days. I need to try again with an entirely dairy free, very Chicago looking pie to see if I can't make something that I can stomach.

Posted: 4/29/2015 9:29:32 PM EDT

[#33]

I made a couple Sunday.

Posted: 4/29/2015 9:32:14 PM EDT

[#34]

Crust is too wide. Take the sauce ALL THE WAY to the edge.

Posted: 4/29/2015 10:18:48 PM EDT

[#35]

I make my own pizza. It's great on Friday night to use up left overs on pizzas. Pulled pork, steak, veggies, even left over Mexican dishes. Some other things that I like to put on them are salami, prosciutto and other cured meats. And burrata and buffalo mozzarella. Good job guys, all the pizzas look great!

Posted: 4/29/2015 10:27:47 PM EDT

[#36]

I've never tried to make a pizza, which is kind of weird considering I like making all kinds of stuff. Seems like a lot of work to get anything close to decent though.

Posted: 4/29/2015 10:38:47 PM EDT

[#37]

We cook in a Millar's Wood oven right now. It does very well and heats up fast. It does take more wood than a traditional wood oven, but it makes fantastic Pizza and I cooked a steak on it the other night and it was fantastic.

We have been making our own dough at home, but we're about to open the winery/microbrewery and will then just buy dough. I know...I know. Won't be as good, but it will be faster and most people don't appreciate the homemade dough. I apologize ahead of time to the people that do.

This friday our new pizza oven will arrive.

It's this oven.

http://www.mugnaini.com/commercial-photo-gallery/

Expensive, but worth it. And in the big scheme it's really not that expensive. It'll cook a pizza in 3 minutes. a $9k conveyor oven takes about 10 minutes. And a conveyor oven sucks. Wood fired ovens are like porn for eaters and drinkers.

Posted: 4/29/2015 11:12:14 PM EDT

[#38]

Quote History

Quoted:
I'm no fan of NY style pizza, but I may have to try the OPs recipe.

I typically make a double decker.

<a href="http://s339.photobucket.com/user/mackattack2005/media/20130414_170610.jpg.html" target="_blank">http://i339.photobucket.com/albums/n477/mackattack2005/20130414_170610.jpg</a>

View Quote

Now that looks damn good

Posted: 4/30/2015 7:03:25 AM EDT

[#39]

Quote History

Quoted:
We cook in a Millar's Wood oven right now. It does very well and heats up fast. It does take more wood than a traditional wood oven, but it makes fantastic Pizza and I cooked a steak on it the other night and it was fantastic.

http://www.ar15.com/media/viewFile.html?i=54607

http://www.ar15.com/media/viewFile.html?i=54608

http://www.ar15.com/media/viewFile.html?i=54609

http://www.ar15.com/media/viewFile.html?i=54606

We have been making our own dough at home, but we're about to open the winery/microbrewery and will then just buy dough. I know...I know. Won't be as good, but it will be faster and most people don't appreciate the homemade dough. I apologize ahead of time to the people that do.

This friday our new pizza oven will arrive.

It's this oven.

http://www.mugnaini.com/wp-content/uploads/2013/04/Commercial_Slide_041-870x580.jpg

http://www.mugnaini.com/commercial-photo-gallery/

Expensive, but worth it. And in the big scheme it's really not that expensive. It'll cook a pizza in 3 minutes. a $9k conveyor oven takes about 10 minutes. And a conveyor oven sucks. Wood fired ovens are like porn for eaters and drinkers.

View Quote

How long does it take to heat it up?

Posted: 4/30/2015 7:19:13 AM EDT

[#40]

For the last couple years, I have been making a St. Louis style crust and using a more traditional sauce/cheese topping, instead of Provel. I used to use a stone, but prefer the Lodge cast iron pizza pan. It heats up quickly and is easier to keep clean/reduce smoke.

Posted: 4/30/2015 7:39:52 AM EDT

[#41]

Quote History

Quoted:
For the last couple years, I have been making a St. Louis style crust and using a more traditional sauce/cheese topping, instead of Provel. I used to use a stone, but prefer the Lodge cast iron pizza pan. It heats up quickly and is easier to keep clean/reduce smoke.

View Quote

My impression is the stone will wick moisture out of the dough. I don't think cast iron will. I make Chicago deep dish in a 15" Lodge and it comes out great.

Posted: 4/30/2015 9:09:33 AM EDT

[#42]

Quote History

Quoted:

How long does it take to heat it up?

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
We cook in a Millar's Wood oven right now. It does very well and heats up fast. It does take more wood than a traditional wood oven, but it makes fantastic Pizza and I cooked a steak on it the other night and it was fantastic.

http://www.ar15.com/media/viewFile.html?i=54607

http://www.ar15.com/media/viewFile.html?i=54608

http://www.ar15.com/media/viewFile.html?i=54609

http://www.ar15.com/media/viewFile.html?i=54606

We have been making our own dough at home, but we're about to open the winery/microbrewery and will then just buy dough. I know...I know. Won't be as good, but it will be faster and most people don't appreciate the homemade dough. I apologize ahead of time to the people that do.

This friday our new pizza oven will arrive.

It's this oven.

http://www.mugnaini.com/wp-content/uploads/2013/04/Commercial_Slide_041-870x580.jpg

http://www.mugnaini.com/commercial-photo-gallery/

Expensive, but worth it. And in the big scheme it's really not that expensive. It'll cook a pizza in 3 minutes. a $9k conveyor oven takes about 10 minutes. And a conveyor oven sucks. Wood fired ovens are like porn for eaters and drinkers.

How long does it take to heat it up?

The little one gets hot in less than 2 hrs. The big one will take most of a day.

Posted: 4/30/2015 10:41:35 AM EDT

[#43]

Quote History

Quoted:
Anyone know of tomato sauce that wont cause heartburn? Unfortunately I don't get to eating pizza anymore cause I will feel like a heart attack all night from acid reflux.

View Quote

Stop using tomato sauce and switch to a white garlic sauce.

Rough recipe as i'm not rummaging through the recipe books now

First off you need sausage grease. SO...................... get cooking using GOOD Italian sausage, not this johnsonville shit. Use sweet or HOT italian.
Save grease. Take the grease 2 tblsp if not 3-4 in sauce pan add flour till it starts to thicken / roux. Add 1 cup milk GARLIC (chopped, diced) how ever you want to . Toss in some red pepper flakes, etc (season to taste) cook till you have a nice reduction / thick.

Use in place of tomato sauce.

Posted: 4/30/2015 10:42:36 AM EDT

[#44]

Quote History

Quoted:

This

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
Welcome to Colorado. We don't care how you did things in Jersey, California, or NYFC.

No one despises New York and especially NYC more than I do, but pizza here is one of the few things worthy of praise.

This

Says a guy from joisey

Posted: 4/30/2015 10:45:53 AM EDT

[#45]

Quote History

Quoted:

The little one gets hot in less than 2 hrs. The big one will take most of a day.

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
We cook in a Millar's Wood oven right now. It does very well and heats up fast. It does take more wood than a traditional wood oven, but it makes fantastic Pizza and I cooked a steak on it the other night and it was fantastic.

http://www.ar15.com/media/viewFile.html?i=54607

http://www.ar15.com/media/viewFile.html?i=54608

http://www.ar15.com/media/viewFile.html?i=54609

http://www.ar15.com/media/viewFile.html?i=54606

We have been making our own dough at home, but we're about to open the winery/microbrewery and will then just buy dough. I know...I know. Won't be as good, but it will be faster and most people don't appreciate the homemade dough. I apologize ahead of time to the people that do.

This friday our new pizza oven will arrive.

It's this oven.

http://www.mugnaini.com/wp-content/uploads/2013/04/Commercial_Slide_041-870x580.jpg

http://www.mugnaini.com/commercial-photo-gallery/

Expensive, but worth it. And in the big scheme it's really not that expensive. It'll cook a pizza in 3 minutes. a $9k conveyor oven takes about 10 minutes. And a conveyor oven sucks. Wood fired ovens are like porn for eaters and drinkers.

How long does it take to heat it up?

The little one gets hot in less than 2 hrs. The big one will take most of a day.

Wow. What kind of temps are we talking here? And I hope you have a lot of friends for when you fire up that big one.

Posted: 4/30/2015 10:56:06 AM EDT

[#46]

Quote History

Quoted:
We cook in a Millar's Wood oven right now. It does very well and heats up fast. It does take more wood than a traditional wood oven, but it makes fantastic Pizza and I cooked a steak on it the other night and it was fantastic.

http://www.ar15.com/media/viewFile.html?i=54607

http://www.ar15.com/media/viewFile.html?i=54608

http://www.ar15.com/media/viewFile.html?i=54609

http://www.ar15.com/media/viewFile.html?i=54606

We have been making our own dough at home, but we're about to open the winery/microbrewery and will then just buy dough. I know...I know. Won't be as good, but it will be faster and most people don't appreciate the homemade dough. I apologize ahead of time to the people that do.

This friday our new pizza oven will arrive.

It's this oven.

http://www.mugnaini.com/wp-content/uploads/2013/04/Commercial_Slide_041-870x580.jpg

http://www.mugnaini.com/commercial-photo-gallery/

Expensive, but worth it. And in the big scheme it's really not that expensive. It'll cook a pizza in 3 minutes. a $9k conveyor oven takes about 10 minutes. And a conveyor oven sucks. Wood fired ovens are like porn for eaters and drinkers.

View Quote

So, uh, when do y'all open?