The Home-made Pizza thread

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Originally Posted by Dantheman

This flour: https://www.amazon.com/Antico-Caputo...dp/B00FXH8QFQ/

You're going to ignore the pizza dough recipe on the bag (BT; DT, wasn't a fan) and modify the focaccia recipe into a pan pizza recipe. For two 10" cast iron pan pies:

400 g flour
20 g olive oil
7 g instant/rapid rise yeast (1 packet)
5 g kosher salt
400 g warm water

Mix until fully combined.

-Add 1-2 tbs olive oil to each pan and use your fingers to evenly coat the bottom and sides.
-Divide the dough evenly between the pans and smush it around with your fingers into an even layer (the dough sticks to your fingers like crazy, so oil your hands very well first).
-For a denser crust, sauce/top/cook immediately. For a taller, airier crust, let rise 20 minutes.
-Add sauce, cheese, and toppings as desired (I use 4 oz of low-moisture whole milk mozzarella and 1-2 oz of Pecorino per pie)
-To ensure a nice crispy crust, I give the crust a head start on the stovetop. Place the pies on stovetop burners over med-high heat until sizzling for 1-2 minutes
-Move to a 550* oven and bake 10-12 minutes
-Let cool in the pans for 5 minutes, then remove and cool on a rack for an additional 5 minutes before slicing and serving.

If you don't have two 10" cast iron pans, cake pans might work, or just make one big pizza on a well-oiled sheet pan.

The focaccia recipe on the bag is also quite good. I make it per the bag instructions with the exception of reducing the salt by about half.

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Can’t say enough good things about this flour for GF pizza. Was looking at your pizzas up thread DTM and will try your dough recipe next!

Attachment 490692
Hawaiian pizza.

Attachment 490704


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Thanks for the recipe and the link to the flour. We've made this 5+ times with great results every time. My buddy who has been GF for 10 years insisted it's better than any GF pizza he has ordered from a restaurant over the past decade.

I'm so glad to keep homemade pizza in our rotation!!!

Quote:

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Originally Posted by Dantheman

This flour: https://www.amazon.com/Antico-Caputo...dp/B00FXH8QFQ/

You're going to ignore the pizza dough recipe on the bag (BT; DT, wasn't a fan) and modify the focaccia recipe into a pan pizza recipe. For two 10" cast iron pan pies:

400 g flour
20 g olive oil
7 g instant/rapid rise yeast (1 packet)
5 g kosher salt
400 g warm water

Mix until fully combined.

-Add 1-2 tbs olive oil to each pan and use your fingers to evenly coat the bottom and sides.
-Divide the dough evenly between the pans and smush it around with your fingers into an even layer (the dough sticks to your fingers like crazy, so oil your hands very well first).
-For a denser crust, sauce/top/cook immediately. For a taller, airier crust, let rise 20 minutes.
-Add sauce, cheese, and toppings as desired (I use 4 oz of low-moisture whole milk mozzarella and 1-2 oz of Pecorino per pie)
-To ensure a nice crispy crust, I give the crust a head start on the stovetop. Place the pies on stovetop burners over med-high heat until sizzling for 1-2 minutes
-Move to a 550* oven and bake 10-12 minutes
-Let cool in the pans for 5 minutes, then remove and cool on a rack for an additional 5 minutes before slicing and serving.

If you don't have two 10" cast iron pans, cake pans might work, or just make one big pizza on a well-oiled sheet pan.

The focaccia recipe on the bag is also quite good. I make it per the bag instructions with the exception of reducing the salt by about half.

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Awesome!

Last night's before and after. Used the serious eats pan pizza dough recipe posted way up thread. It's still goodAttachment 492887Attachment 492888

Attachment 493041
Steak House pizza. Rib eye, baby bellas and blue cheese crumble.

SOLID work you guys.

I’m sure this has been asked before, but does anybody have a good sour dough pizza crust recipe? I’m trying to graduate from my plain Greek yogurt and self-rising flour plus some salt go-to. It’s been serviceable, but I’m ready to kick it up a notch. Thanks.

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Originally Posted by wolfelot

SOLID work you guys.

I’m sure this has been asked before, but does anybody have a good sour dough pizza crust recipe? I’m trying to graduate from my plain Greek yogurt and self-rising flour plus some salt go-to. It’s been serviceable, but I’m ready to kick it up a notch. Thanks.

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I don't do a sour dough crust but, I use the Baking Steel 72 hour dough recipe with King Arthur bread flour and get a dough similar to a sour dough product.
You could also search for a pizza dough recipe using a poolish for a sour dough crust.

Attachment 493128

No cheese on half this guy cause I was feeding some dipshit.


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White pizza w/bresaola, arugula after bake Attachment 493154

That looks delish but arugula after bake is too messy for me.

Made a couple nice pan pizzas. Just mozz and red sauce on the first one then artichokes, green olives, pickled garlic, and sliced pepperoncini on the other. Attachment 494406Attachment 494407

Nice. How do the peperoncinis taste roasted?

I love em cuz they add a nice tangy element that helps to balance out the fatty cheese

Can confirm. One of my favorite pies is Canadian bacon and pepperoncini.

Sounds like the perfect addition to a soppressata and mushroom pizza.
I' m going to try that this week.

Cured meat, mushrooms, and hot peppers is one of the most fantastic pizza known to mankind. Pepperoncini cook fine, the trouble is most commercial ones are shit.

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Originally Posted by dunfree

Cured meat, mushrooms, and hot peppers is one of the most fantastic pizza known to mankind. Pepperoncini cook fine, the trouble is most commercial ones are shit.

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Where could you get fresh pepperoncinis?

Farmers markets sometimes have them, pepper plants are cheap and surprisingly robust even to a black thumb like me. Or you can just overnight pickle things like todays lunch of overnight pickled banana peppers from the grocery store w/mushroom & pepperoni

Quote:

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Originally Posted by dunfree

Farmers markets sometimes have them, pepper plants are cheap and surprisingly robust even to a black thumb like me. Or you can just overnight pickle things like todays lunch of overnight pickled banana peppers from the grocery store w/mushroom & pepperoni

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That looks good.
I've grown shishitos and jalapenos so I'll give them a try.

Attachment 494676
Soppressata, mushroom and pepperoncinis finished with calabrian chiles and hot honey

Attachment 494696
Attachment 494697

Homemade 00 dough vs Trader Joe’s dough…


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Those both look damn good. Nice work.

I realized after the fact that there was a bad glare but the za was gone.

Fresh mozz, garlic/Calabrian chili oil emulsified fresh cream, quick cooked mustard greens, and prosciutto melted post oven.

Attachment 494849

I’ve been trying crusts since I got a new cast iron. My go to focaccia is Alice Water’s from Simple Food but the middle doesn’t finish by the time the top starts to get over cooked. (Maybe a temp issue, I am not an experienced baker) I am meh on the SE recipe, my opinion of Kenji doughs across the board is that he sacrifices internal moisture for external crunch. Tonight I tried Joe Beddia’s dough. It’s definitely the best results I’ve had but I don’t love his addition of sugar. I will have to keep eating pizza in the name of science.

Attachment 494850