The Home-made Pizza thread

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02-10-2018, 06:58 PM
Powder Ho

Quote:

Originally Posted by scottyb

https://i.imgur.com/7kdwf84.jpg

Latest attempt using dough suggestions and a thin steel cooking pan, the kind with small holes in it.

Crust is notably lighter and fluffier, took dough out of fridge and gently spread it on the pan and covered while it warmed up for at least an hour. Did not pre cook crust. It is off the hook airy and light.

Awesome looking pie!
02-14-2018, 05:30 PM
sb

https://i.imgur.com/hcytWu6.jpg

I burned the shitfk out of three of the fingers on my left hand but so worth it.
02-16-2018, 11:14 AM
sb

1 Attachment(s)

Attachment 224486
02-16-2018, 07:22 PM
Phall

So after the last pies I posted, I forgot I had two doughs left in the fridge. I made them Monday night of this week, six days after refrigerating. I also lowered the oven rack to the lowest possible rung, and cranked it. I let the pies go a little longer on the steel, probably 10 mins, and the crust was much crispier. I'm finding that as much as I want to use nice, round slices of moz, that crumbling into larger, irregular chunks takes a little longer to get brown. The crust had developed some nice air pockets and got the bubbles I have been after. More to come!
02-16-2018, 08:12 PM
Cruiser

5 Attachment(s)

Attachment 224543

Attachment 224544

Attachment 224546

Attachment 224547
02-16-2018, 08:19 PM
sb

I luv the esoteric shapes.

You should do states next.
02-16-2018, 08:24 PM
Cruiser

1 Attachment(s)

Too much bourbon to make 'em round :fm:

Attachment 224549
02-16-2018, 08:25 PM
XXX-er

I never hear them called " Pies " up here ... just the word " pizza "
02-26-2018, 12:14 PM
sb

Whoops, left my dough out all night and found it this morning, put it in the fridge before leaving for work.

Guess I will find out later if it is messed up. Hope not.
02-27-2018, 07:35 AM
sb

Turned out fine.

I know you folks were worried.

If anything the crust was even more airy and fluffy.
02-27-2018, 08:58 AM
BurnHard

Anybody see this?

https://www.seriouseats.com/2017/05/...ns-review.html

I finally have my own place with a rooftop patio that's just asking for this:

https://www.roccbox.com/us/product/

#want
02-27-2018, 02:05 PM
sb

Due to recent interweb searches I have done youtoobs keeps recommending these how to diy pizza oven build viddys. I have watched a few but most seem like a fair amount of work.

Roccbox looks Interdasting.
02-27-2018, 02:12 PM
sb

https://www.amazon.com/gp/aw/d/B01M8...box+pizza+oven

we of course know red is faster
02-28-2018, 02:02 PM
k2skier112

Ugly Delicious on Netflix, check it out
03-02-2018, 08:19 PM
Cruiser

1 Attachment(s)

Giddyup!

Attachment 226566
03-02-2018, 09:20 PM
WWCD

Quote:

Originally Posted by k2skier112

Ugly Delicious on Netflix, check it out

Agreed.
It’s awesome.
03-02-2018, 11:32 PM
Powder Ho

Quote:

Originally Posted by Cruiser

Giddyup!

Attachment 226566

Pesto?
I'm making a salami and mushroom tomorrow. Pics to follow.
03-03-2018, 07:10 PM
Powder Ho

1 Attachment(s)

Waiting to cut it.
03-03-2018, 08:48 PM
sb

Nice, I have the Lodge cast iron pizza pan also. I have been putting EVOO on mine with very good results.
03-04-2018, 12:40 PM
sb

Anyone have or use this one? How you like it?

https://www.amazon.com/Uuni-Portable...1J6ATC7TQNVYAT

https://images-na.ssl-images-amazon....L._SL1500_.jpg
03-04-2018, 01:45 PM
Powder Ho

Quote:

Originally Posted by scottyb

Nice, I have the Lodge cast iron pizza pan also. I have been putting EVOO on mine with very good results.

I dust mine with a little corn meal, it gives the crust a nice texture and makes clean up easy.
03-04-2018, 08:08 PM
sb

I will try corn meal next time.
03-07-2018, 05:30 PM
Peruvian

2 Attachment(s)

A couple of Neapolitan pizzas tonight.

Attachment 227212

Attachment 227213
03-07-2018, 05:42 PM
sb

tried the corn meal tonite, still waiting for it to cool

https://i.imgur.com/mYg9sUv.jpg
03-07-2018, 06:01 PM
sb

So I like the corn meal texture but i am really a EVOO fan so will go back to that.

I may still use it time to time as something different.
03-07-2018, 06:56 PM
Core Shot

Quote:

Originally Posted by bagtagley

Charcoal grill with a stone is nice for getting that ripping high heat.
.

Stone on a gas grill works for me. Hot and crispy.

And great fun for partying with friends
03-07-2018, 07:11 PM
MakersTeleMark

Quote:

Originally Posted by Peruvian

A couple of Neapolitan pizzas tonight.

Attachment 227212

Attachment 227213

Great looking pies, but please for jebus, don't cook your basil.
03-07-2018, 07:19 PM
Powder Ho

Quote:

Originally Posted by scottyb

So I like the corn meal texture but i am really a EVOO fan so will go back to that.

I may still use it time to time as something different.

How does the EVOO affect the crust?
03-08-2018, 05:26 AM
sb

I get a really nice and golden brown crust, underneath and around the edges, with EVOO on the cast iron at my max oven setting 550F for about 20-25 minutes.

I probably used more corn meal than I should have and I also noticed it was harder to push out the dough into shape on the pan with the corn meal.
03-08-2018, 07:14 AM
Cruiser

This thread delivers!
03-08-2018, 07:27 AM
Fritz

Tell me more about the delivery.
03-08-2018, 08:08 AM
Skidog

Didn't go back through whole thread, but who's doing deep dish in a cast iron fry pan? Any tips? Tricks?

Sent from my XT1650 using TGR Forums mobile app
03-08-2018, 09:09 AM
Powder Ho

Quote:

Originally Posted by scottyb

I get a really nice and golden brown crust, underneath and around the edges, with EVOO on the cast iron at my max oven setting 550F for about 20-25 minutes.

I probably used more corn meal than I should have and I also noticed it was
harder to push out the dough into shape on the pan with the corn meal.

I'll have to give the oil a try. I usually bake mine at 550 for 18 mins.
Try using half the corn meal you used last time and I form my pie on a floured counter and transfer it to the pan. I've formed it by hand and with a rolling pin and haven't noticed any difference.
All the pizzas in this thread are light years ahead of anything available in town
and way cheaper.
03-08-2018, 09:39 AM
Cruiser

1 Attachment(s)

Quote:

Originally Posted by Skidog

Didn't go back through whole thread, but who's doing deep dish in a cast iron fry pan? Any tips? Tricks?

Sent from my XT1650 using TGR Forums mobile app

I do deep dish about a third of the time. Use Kenji's pan pizza dough recipe. I make it the night before and do a slow rise in the wine cellar. Then in the morning I divide the dough into the lightly oiled cast iron skillets and they go back in the wine cellar until dinner so that the dough can rise really slowly and fill the pan. Then I start the pies on the stove until they get good and hot before tossing them in a 500ish oven.

Attachment 227292
03-08-2018, 09:40 AM
stapes

Nice cast iron quiver
03-08-2018, 09:47 AM
Cruiser

I love me some cast iron. I bet I use it 3x as often as my copper and stainless stuff.

Fwiw, Mikey has the cast iron quiver to beat. Dude has posted some pics that make me jealous.
03-08-2018, 10:18 AM
Skidog

it aint cheap thats for sure, but like heirloom shit eh? Im going to start building my collection.
03-08-2018, 10:19 AM
Skidog

Quote:

Originally Posted by Cruiser

I do deep dish about a third of the time. Use Kenji's pan pizza dough recipe. I make it the night before and do a slow rise in the wine cellar. Then in the morning I divide the dough into the lightly oiled cast iron skillets and they go back in the wine cellar until dinner so that the dough can rise really slowly and fill the pan. Then I start the pies on the stove until they get good and hot before tossing them in a 500ish oven.

Attachment 227292

I have the big one lower right...good enough for 2?
03-08-2018, 10:23 AM
grskier

I'm going to have to make some pies this weekend or next now...
03-08-2018, 11:18 AM
Dantheman

Quote:

Originally Posted by Skidog

Didn't go back through whole thread, but who's doing deep dish in a cast iron fry pan? Any tips? Tricks?

As always, Serious Eats is your friend here.

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