The Home-made Pizza thread

Nice!

Remember to use plenty of extra flour when working your dough during the humidity of summer, kids.

I made 4 pies the other night and the pizza peal got sticky by the end so some of the pies didn’t end up very round on the stone. [emoji15]

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Originally Posted by Peruvian

Remember to use plenty of extra flour when working your dough during the humidity of summer, kids.

I made 4 pies the other night and the pizza peal got sticky by the end so some of the pies didn’t end up very round on the stone. [emoji15]

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Not particularly humid here but I did end up with wetter than normal dough before I turned it out. Check out this rise after an hour:

Attachment 287563

Attachment 287561

A little heavy handed with the toppings, but looks good. I love a pesto pizza.

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Originally Posted by glademaster

A little heavy handed with the toppings, but looks good. I love a pesto pizza.

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Wasn't entirely my choice - family in town for the holiday and that is what they wanted. I too prefer less and not a fan of artichoke hearts but it was tasty.

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Originally Posted by Cruiser

Yeah, Mrs Cruiser bought it and I read about it and quickly realized I wouldn't use it unless I had the gas burner. Heck, I've already got an egg that can get to 800* with ease and I never use it for pizza cuz it's too fiddly to keep the temp consistent at that high temp. So I picked a gas attachment up before I even opened the box. Had no trouble holding 900*+ for ~2h with 0 fiddling. Burnt like half a tank of propane but a whole tank is only like $15 so screw it, ya know?

Will check out the whole foods dough next time I'm in a pinch for time as I work next door to one. But, yeah, I've been doing the super basic Caputo 00 dough in my wine cellar with very good results.

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Thanks for the inadvertent heads up on the Ooni burner.... I've now got one on the way for my Uuni 2s (not sure why they changed the spelling of the name). The website says the burner for the 3 fits the 2s but you don't get the warranty, but I read a few of the reviews and it says the thing works great. Looking forward to sharing some new pizzas soon.

Heck yeah, you ought to love that gas burner. I've had a bit of trouble getting mine to ignite initially but once it's going I haven't had to fiddle or adjust it at all, even after running it for 2h+ at a time. I imagine the real wood fire imparts a great later of flavor but I just couldn't see myself prepping several pies at a stretch and trying to keep the fire stoked.

Honey, Gorgonzola, and Prosciutto.
https://uploads.tapatalk-cdn.com/201...d8d7d0e65b.jpg


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Oh dang! Gonna have to try that gorgonzola and honey drizzle next time. I've been doing one with thin sliced brie, prosciutto, and granny smith apples then drizzled with warm fig jam. Burnt the hell out of the roof of my mouth the last time though cuz that hot fig jam sticks like napalm.

don't they make a pellet fed model?

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Originally Posted by HD333

Honey, Gorgonzola, and Prosciutto.
https://uploads.tapatalk-cdn.com/201...d8d7d0e65b.jpg


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That looks awesome. So no sauce and drizzel the honey over the whole thing?

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Originally Posted by SB

That looks awesome. So no sauce and drizzel the honey over the whole thing?

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Light honey base, then drizzle honey all over when it comes out.


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Attachment 287945
Bagel and lox.

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Originally Posted by Powder Ho

Attachment 287945

Bagel and lox.

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Wow! What all is on there? I think I see a tomato.

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Originally Posted by KQ

Wow! What all is on there? I think I see a tomato.

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I baked a pizza dough with everything bagel seasoning on the edge. After it cooled I added cream cheese, capers, tomatoes, red onion, dill and lox.

Me likey.

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Originally Posted by Powder Ho

Attachment 287945
Bagel and lox.

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Me too. It's really creative. What kind of crust did you go with there?


Did the gorgonzola, honey, prosciutto but with lemon roasted asparagus, olive oil and arugulaAttachment 287989

[QUOTE=abraham;5708291]Me too. It's really creative. What kind of crust did you go with there?

My normal 12 ounce pizza dough. Brushed olive oil on the edge and sprinkled on everything bagel seasoning before baking.
Got the idea from a PBS cooking show.
Turned out great. Tasted like bagels and lox.

I really like smoked salmon on English muffy.

May try it on pie soon.

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Originally Posted by Powder Ho

Attachment 287945
Bagel and lox.

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No capers?

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Originally Posted by riser3

No capers?

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They were under the lox so they don't roll away.:biggrin:

^^^ See that, kids. That's a pro move right there. :fm:

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Originally Posted by Powder Ho

They were under the lox so they don't roll away.:biggrin:

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Makes sense, however, visually, they belong on top. 50-50. The color contrast is part of what makes cream cheese and lox (with capers and red onions). I will give points however for keeping them hidden for that flavor surprise.

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Originally Posted by riser3

Makes sense, however, visually, they belong on top. 50-50. The color contrast is part of what makes cream cheese and lox (with capers and red onions). I will give points however for keeping them hidden for that flavor surprise.

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Thanks.

Still not pizza though.

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Originally Posted by Powder Ho

I baked a pizza dough with everything bagel seasoning on the edge. After it cooled I added cream cheese, capers, tomatoes, red onion, dill and lox.

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Looks real geshmak

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Originally Posted by riser3

Makes sense, however, visually, they belong on top. 50-50. The color contrast is part of what makes cream cheese and lox (with capers and red onions). I will give points however for keeping them hidden for that flavor surprise.

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I'm with PH - when I make bagels with cream cheese and smoked salmon I put the capers on the cheese with the salmon on top so they don't end up all over the place. Technically not correct but practical IMO.

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Originally Posted by KQ

I'm with PH - when I make bagels with cream cheese and smoked salmon I put the capers on the cheese with the salmon on top so they don't end up all over the place. Technically not correct but practical IMO.

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If it's open face I put some of the cream cheese on both sides, so that one gets the color contrasts and it holds it all together. If it is closed, who cares?

Eggplant parmigiana pizza

Attachment 288200

Dang. That's pretty nice right there.

Second one got caught on the peel as I slid it onto the stone so it’s a little funky.

Attachment 288207

I'm trying the 72hr dough recipe from Baking Steel. Twenty four hours left of the cold ferment.Attachment 288286

Attachment 288343
Soppressata, radish and garlic scapes.
The 72hr dough was awesome. It tasted like the no knead bread.

Standard OG recipe
Jalapeños, ham, garden grown tomatoes and the ever so polarizing pineapple.

...because yes, it does belong on a pizza.

Attachment 288501

I recall going to the pizza buffet years ago and the pineapple ham pizza was always very lonely.

A place w/ a pizza buffet is really the type of pizza place you should stay away from.

I’ve never seen one done correctly in the States, but a pizza buffet is pretty common for lunch spots in Italy.

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Originally Posted by SkiLyft

...because yes, it does belong on a pizza.

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$#&;@! NO! It. Does. Not.

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Originally Posted by SkiLyft

Standard OG recipe
Jalapeños, ham, garden grown tomatoes and the ever so polarizing pineapple.

...because yes, it does belong on a pizza.

Attachment 288501

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https://youtu.be/M6YbxSv1gmc

I don't get the hate on pineapple pizza. Toppings are all about balancing flavors. Pineapple adds sweet and tangy, which goes really well with rich and fatty (cheese, meats). There's a reason that al pastor is the king of the taco cart.