The Home-made Pizza thread

That was for Tele.

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Originally Posted by Dantheman

Your "room temp" may not be warm enough. Ideally you want to dough to be at least 75* F before you start stretching: http://www.rumford.com/oven/temperaturepizzadough.pdf

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Good point, I don't think we hit 75 F even in the middle of summer. I do allow the dough to sit on top of the oven under warm heat while it is preheating.

We will usually make a few servings of dough at a time and freeze a good portion of it for use at another time. That or we just buy dough from the local pizza shop for a few bucks. I tend to like the stuff we make at home better though.

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Originally Posted by Dantheman

Your "room temp" may not be warm enough. Ideally you want to dough to be at least 75* F before you start stretching: http://www.rumford.com/oven/temperaturepizzadough.pdf

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ooh this is good stuff. I always wonder why the good pizza shops make it looks so easy- their kitchens are always very warm so that may be alot of it.

May explain why it's more of a problem sometimes than others- kitchen is usually 75 in the summer at dinnertime

Danke gracias on the altitude beta.
I used to make pizza all the time when I lived in SF, but that was 10 years ago and my roommate broke my stone and I lost my paddle in the move to the mountains.
I have not tried to make pizza here yet (I am at about 6500 elevation), but the foccacia and bread I have made comes out really, really dense.

I also wasn't as high falutin' as some of y'all in that I just used regular flour (King Arthur mostly). I did get all artsy, California with my sauces and toppings, though. I regularly used edamame, beets, and other non-traditional toppings.
:)

This thread has me thinking it might be time to fire up the oven again.

Only other difference, other than living at a higher altitude, is that when I lived in SF I had a classic gas stove/oven, here I have an electric. So my question: go with regular bake option or convection?

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Originally Posted by dookey67

when I lived in SF I had a classic gas stove/oven, here I have an electric. So my question: go with regular bake option or convection?

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Not convection- the reason for the stone/steel is to cook the crust more than the top, you want it cooking from below- I don't think it matters if it's electric

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Originally Posted by Tele 'til You're Smelly

Not convection- the reason for the stone/steel is to cook the crust more than the top, you want it cooking from below- I don't think it matters if it's electric

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:yourock:

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Originally Posted by shredgnar

Good beta, I've been rolling my dough lately too, but have heard that it forces all the air out of the crust which can make it a little dense and cracker like. Gonna experiment with a batch soon, one rolled, one tossed. I've got a large Lodge pan too, might experiment with that as well. I don't usually double over the crust.

We are at 9500' so that could affect things. Maybe cooking at a lower temp would cook more thoroughly. Water boils at 194ºF here.

Shrooms have become one of my favorite toppings, but I sauté them first, with some sausage or butter.

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I've tried stretching as well as rolling and it comes out the same.
The doubled over end is a Buffalo thing. Thin crust with a chewy end.
I usually put all toppings on raw, but carmelized onions and mushrooms sounds really good.
My typical pie.Attachment 255171

My kids complained about my neopolitan style crust so Friday I experimented with a pizza hut clone recipe. It called for oil, sugar and milk powder. It turned out pretty good. A little dry but certainly passable. My oldest said it was better than Costco pizza. Coming from a 7 year old, il take it.

Now, if I'm going to be making exotic crusts, I need a recipe that produces a crispy crust that's greasy. Anybody do something like that?https://uploads.tapatalk-cdn.com/201...9155c0f3c1.jpghttps://uploads.tapatalk-cdn.com/201...f766b04531.jpg

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when i want that style i go cast iron and lube it up

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Originally Posted by shroom

when i want that style i go cast iron and lube it up

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You talking dirty?

i brown my sausage in there first

Anyone made dough using beer instead of water?
I made some today it smelled awesome and had a really nice texture.
Can't wait to try it.

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Originally Posted by Powder Ho

Anyone made dough using beer instead of water?
I made some today it smelled awesome and had a really nice texture.
Can't wait to try it.

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Standing by.

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Originally Posted by garyfromterrace

Standing by.

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Probably after turkey day. I freeze my dough for a few days before I use it.

Just because or you've found that improves it in some way?

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Originally Posted by dfinn

Just because or you've found that improves it in some way?

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Mostly just for convenience. My early recipe seemed to do better after freezing, but the recipe I use now it doesn't matter.

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Originally Posted by Buke

My kids complained about my neopolitan style crust so Friday I experimented with a pizza hut clone recipe. It called for oil, sugar and milk powder. It turned out pretty good. A little dry but certainly passable. My oldest said it was better than Costco pizza. Coming from a 7 year old, il take it.

Now, if I'm going to be making exotic crusts, I need a recipe that produces a crispy crust that's greasy. Anybody do something like that?https://uploads.tapatalk-cdn.com/201...9155c0f3c1.jpghttps://uploads.tapatalk-cdn.com/201...f766b04531.jpg

Sent from my Moto G (5) Plus using Tapatalk

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I've posted this before, but you sir need to try this recipe. Almost fried on the bottom, puffy airy crust, with crispy carmelized cheesy bits around the edge. It's life changing.

https://www.seriouseats.com/recipes/...za-recipe.html

^^^ Yup! That recipe rocks. Long slow rise in the bowl followed by a second long slow rise in the cooking vessel (cast iron skillets for me). I start my pans on the stove until they're just about smoking and then transfer them to a hot oven for tenish minutes to finish.

I am gonna try that. THX

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Originally Posted by Pegleg

I've posted this before, but you sir need to try this recipe. Almost fried on the bottom, puffy airy crust, with crispy carmelized cheesy bits around the edge. It's life changing.

https://www.seriouseats.com/recipes/...za-recipe.html

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I’ve thanked you before and I’ll thank you again. Love this recipe and everyone I’ve cooked these pies for loves em.

They can come out similar to Pequod’s, one of my favorite spots in Chicago (not deep dish)

Attachment 256307

Attachment 256373

Been wanting to try this for a while, turkey on pizza. Its fabulous!

I also pre cooked the crust in the oven for 7 minutes while it was heating up to 550F. Golden brown on the bottom with a nice crisp and extra crisp around the edges to complement the airy dough. Totally awesome!

Attachment 256862

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Originally Posted by SB

Been wanting to try this for a while, turkey on pizza. Its fabulous!

I also pre cooked the crust in the oven for 7 minutes while it was heating up to 550F. Golden brown on the bottom with a nice crisp and extra crisp around the edges to complement the airy dough. Totally awesome!

Attachment 256862

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Very nice. What toppings beside turkey? I have plenty of leftover turkey to use up.

Turkey is all, I liberally sprinkle herbs and spices on it but I do not really call those toppings.

It was a deep fried turkey which turned out well.

I had thought about trying some oyster dressing but I ate it for breakfast.

Attachment 257184

Basil, chicken, onion & artichoke...not the best crust but still pretty decent


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https://www.youtube.com/watch?v=Pki_...diddlyumptious

Loved that thick crust dough recipe from serious eats. Anyone tried making a much thinner crust with the same recipe? I was thinking of using the same amount of dough for 2 12" pans, almost 50% more area than 10".

Yup!

Attachment 257821

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Originally Posted by SB

https://www.youtube.com/watch?v=Pki_4g5SBjs&ab_channel=Scrumdiddlyumptious

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Please delete this travesty.

Did this tonight more or less. Mushrooms, Broccolini, Sausage, and Alfredo sauce. Made another on a stone with tomato sauce and it won. Decided tonight, that I no longer like alfredo on Pizza. But the Crust was still better on the stone.

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Originally Posted by Cruiser

Yup!

Attachment 257821

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hey if your pizza gets soggy in the middle try not putting any sauce or cheese in the middle.

So leave a spot the size of a coffee mug with nothing on it so the crust can cook

its flat crust so the toppings will migrate to the middle anyway

but there will just be less of it and so ... less soggy

You pan cooking guys, are you heating the pan first? Or just letting the dough rise in the pan before adding toppings?

Attachment 257907

Attachment 257908

Similar but not the same.

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Originally Posted by shredgnar

You pan cooking guys, are you heating the pan first? Or just letting the dough rise in the pan before adding toppings?

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If you're referiring to the Serious Eats recipe, I never preheat the pan.
If I'm using 1/2 the recipe I use a 10" pan and bake for 20 minutes at 550.
When I use the full recipe I use a 12" pan and bake for 30-35 minutes at 450
depending on the toppings.

The dough made with beer vs water turned out great. Very light and airy with a nice chew.Attachment 257991

OONI Cook #2 TR:
So, Jtran10's mom turned 60 on the 9th, and she had heard about the OONI and wanted me to come cook. No brainer! I'm still getting used to the oven and how everything works, and my dough isn't how I'd like it, but its getting there and the pies were fantastic.

I did the Ooni dough recipe, 1.5 hrs room temp prove, 24hr bulk fridge prove, ball into 200g balls, 24 hr fridge prove, out of frige 8 hrs ahead to get to room temp for stretching. Stretching was much better, however the doughs did deflate/fall a bit, leading towards a more dense/compacted crust and not air bubble central I'm looking for.

Attachment 259359

Home made sauce:
1 can la valle DOP san Marzanos, drained
hand mash marzanos in bowl
add ~1-2 tbs the following (to taste)
fresh chopped basil
dried oregano
salt
pepper
garlic powder
mash until chunks are manageable.

Break up and dry on paper towels mozz. cheese

Attachment 259360

Ooni firing up. definitely still getting used to this whole thing. I really think this should be a 2 person cook if you want to do more than 2-3 pies.
Attachment 259361

FIRE:
Attachment 259362

We were hungry so we started cooking when the internal was around 750. I would have preferred 900, but when you're cooking for a crowd, sometimes you gotta do what you gotta do. 5 pies, mostly sauce, mozz, proschuit, evoo, basil. One white pie with ricotta, garlic, and EVOO base. We put them in the oven on warm and it was not as ideal as eating them fresh out the oven. Still a work in progress but otherwise great flavors.

Attachment 259363

Those pies look legit! That little oven is tits.

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Originally Posted by shredgnar

You pan cooking guys, are you heating the pan first? Or just letting the dough rise in the pan before adding toppings?

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I do a slow first rise overnight in the wine cellar. Then I divide the dough into pans in the morning and cover them before returning to the wine cellar for a second slow rise. When it's time to eat the pans go onto the gas burner while I add toppings. Once the pan starts to smoke just a touch it goes into a 500*ish oven (lower rack not up top) for like ten minutes. Crust audibly crunches when you bite it but still has plenty of chew since it's so thick. It ain't Gino's East but it's real serviceable.

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Originally Posted by Cruiser

I do a slow first rise overnight in the wine cellar. Then I divide the dough into pans in the morning and cover them before returning to the wine cellar for a second slow rise. When it's time to eat the pans go onto the gas burner while I add toppings. Once the pan starts to smoke just a touch it goes into a 500*ish oven (lower rack not up top) for like ten minutes. Crust audibly crunches when you bite it but still has plenty of chew since it's so thick. It ain't Gino's East but it's real serviceable.

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but I don't have a wine cellar dude ;)

Thanks for the info, I think I can work that out. It was a last minute decision last time to throw some into a pan and just spread it around and throw it in the oven. Next time I'll let it rise in the pan and try your method. Cheers!

I've also thought about mixing in some spent grain left over from beer brewing. I'll report back when I get around to it/

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Originally Posted by Phall

OONI Cook #2 TR:
So, Jtran10's mom turned 60 on the 9th, and she had heard about the OONI and wanted me to come cook. No brainer! I'm still getting used to the oven and how everything works, and my dough isn't how I'd like it, but its getting there and the pies were fantastic.

I did the Ooni dough recipe, 1.5 hrs room temp prove, 24hr bulk fridge prove, ball into 200g balls, 24 hr fridge prove, out of frige 8 hrs ahead to get to room temp for stretching. Stretching was much better, however the doughs did deflate/fall a bit, leading towards a more dense/compacted crust and not air bubble central I'm looking for.

Attachment 259359

Home made sauce:
1 can la valle DOP san Marzanos, drained
hand mash marzanos in bowl
add ~1-2 tbs the following (to taste)
fresh chopped basil
dried oregano
salt
pepper
garlic powder
mash until chunks are manageable.

Break up and dry on paper towels mozz. cheese

Attachment 259360

Ooni firing up. definitely still getting used to this whole thing. I really think this should be a 2 person cook if you want to do more than 2-3 pies.
Attachment 259361

FIRE:
Attachment 259362

We were hungry so we started cooking when the internal was around 750. I would have preferred 900, but when you're cooking for a crowd, sometimes you gotta do what you gotta do. 5 pies, mostly sauce, mozz, proschuit, evoo, basil. One white pie with ricotta, garlic, and EVOO base. We put them in the oven on warm and it was not as ideal as eating them fresh out the oven. Still a work in progress but otherwise great flavors.

Attachment 259363

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Solid work.

Need to start some dough today.