The Home-made Pizza thread

Fantastic.

Medium-thick crust yesterday because for some reason I cut the dough ball in half instead of thirds and ended up with more than I could stretch on the cast iron. Simple margerita with basil from the garden and tomato sauce from last summer. Had to buy the shitty store tomatoes though. Cooked on the grill outside which happily gets up to 700 and gets that cast iron going quick!

Attachment 287086

Attachment 287087

Pizza night. Willie's favorite.Attachment 287125

Prolly got too many toppings on these but it was getting on in the evening and many beers had been consumed
Attachment 287333Attachment 287334

Homemade pesto, chicken, kalamata olives, artichoke hearts, sundried toms, fresh mozzarella, parmesan, herbs & spicesAttachment 287552

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]

Quote:

---

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]

---

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.

Quote:

---

Originally Posted by glademaster

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

---

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.

Quote:

---

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.

---

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


Sent from my iPhone using Tapatalk

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?

Quote:

---

Originally Posted by HD333

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


Sent from my iPhone using Tapatalk

---

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

Quote:

---

Originally Posted by SB

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

---

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


Sent from my iPhone using Tapatalk

Attachment 287945
Bagel and lox.

Quote:

---

Originally Posted by Powder Ho

Attachment 287945

Bagel and lox.

---

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

Quote:

---

Originally Posted by KQ

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

---

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.

Quote:

---

Originally Posted by Powder Ho

Attachment 287945
Bagel and lox.

---

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.

Quote:

---

Originally Posted by Powder Ho

Attachment 287945
Bagel and lox.

---

No capers?