The Home-made Pizza thread

[glademaster]

I don't understand people who can stop and take a picture when there's a hot pizza waiting to be eaten.

The roof of your mouth must be made of Nomex.

[old goat]

The roof of your mouth must be made of Nomex.

No, scar tissue from burning it over and over again.

[japanada]

Made some dough and rolled it thin. Preheated the stone a 550 for 30 mins and then tossed the dough on. Homemade sausage, sauce, and herbs from the garden. Light, airy and crunchy crust.

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[Name Redacted]

Ever order pizza from your local shop after baking your own for a while and realize how "meh" it is?

[japanada]

Haha yes! But we have some pretty good local joints that aren't complete garbage and sometimes the convenience is worth it.

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[Name Redacted]

Haha yes! But we have some pretty good local joints that aren't complete garbage and sometimes the convenience is worth it.

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By "it" I meant theirs, not mine. But I do usually use their dough.

[Core Shot]

Does it count if it's TJ's crust dough? We're pizza amateurs and the fold on the crust shows it. Gotta be a better way to get that floppy raw thing from the board onto the blazingly hot stone. Tips and tricks?

I have a couple pizza peels. The one that seems to work best is the wooden one with some semolina on it--you can use cornmeal as well. Just hold at about 30 degree angle, jiggle and slides off. Practice with smaller pizzas before you try the XL versions.

I dunno what TJ's is but grocery store dough in a bag stuff is sticky as all hell. If you don't want to make your own dough, most pizza parlors will sell you dough which is far better than that goo.

Btw. I'm liking more and more the cast iron skillet pizza over the pizza stone pizza.

This. Cornmeal is the ball bearings that makes the pie slide off the peel.

Always wiggle and jiggle the dough after laying it on the peel. If it’s stuck, lift an edge and Chuck some cornmeal under there.

Jiggle and slide onto the stone. It’s not that hard to get it right.

And making dough ain’t hard.
Wifey bought some store dough years ago. Couldn’t roll it out. Bounced back like rubber.
Fresh dough rolls out like velvet

[Peruvian]

Rolling out pizza dough is an abomination to all that is good and pure.

[Supermoon]

I’ve had trouble with my dough bouncing back and not holding its shape. Do I need to kneed more, more rise time? Be better at making pizza?

[Core Shot]

I’ve had trouble with my dough bouncing back and not holding its shape. Do I need to kneed more, more rise time? Be better at making pizza?

Kneed less. Over kneeding makes dough tough.
After rising, I only kneed Enough to get flour back into it if it’s too sticky.
Not much. Mostly it’s to collapse the air bubbles.
Did it rise much?
Don’t kill the yeast with too hot water. And proof someplace warm. A proof setting on the oven is a delight


And yes, peruvian, a hand toss is best. But I’m too lazy. And rolling works fine for me. Abomination ftw

PS. If your dough is rubbery there is no way you can hand toss it.

[Peruvian]

Be sure your dough is not too cold when you make your pie. Most of the best pizza parlors I’ve been to use dough that is room temp. Don’t worry about using plenty of flour on your hands, counter, etc to ensure it doesn’t stick. Making pizza can be messy business.

[Powder Ho]

+1 on bringing your dough to room temp before stretching it.

[old goat]

Stretch, let it sit, stretch some more.
Or https://www.google.com/search?q=toss...u6tQXUh7yoBg53

(Note that he starts with a rolling pin)

[Peruvian]

^I wonder how many bubbles he gets in his crust. the rolling pin eliminates them, IME.

[Supermoon]

Kneed less. Over kneeding makes dough tough.
After rising, I only kneed Enough to get flour back into it if it’s too sticky.
Not much. Mostly it’s to collapse the air bubbles.
Did it rise much?
Don’t kill the yeast with too hot water. And proof someplace warm. A proof setting on the oven is a delight


And yes, peruvian, a hand toss is best. But I’m too lazy. And rolling works fine for me. Abomination ftw

PS. If your dough is rubbery there is no way you can hand toss it.

Thanks all.

Maybe it’s over kneaded. I did a recipe that used a dough hook in the mixer.

It definitely rose a ton while baking and made it less thin and chewy like it was hoping for. Was room temp.

Will try to work it less next time.

[old goat]

^I wonder how many bubbles he gets in his crust. the rolling pin eliminates them, IME.

Hey, he's a world champion pizza maker. Are you? (The plan is for this year's pizza championships to take place without any fans watching. Like every year.)

[Peruvian]

Hey, he's a world champion pizza maker. Are you? (The plan is for this year's pizza championships to take place without any fans watching. Like every year.)

Not yet, but then again I didn’t know there was a world pizza championship until reading your post.

[old goat]

As someone new to the homemade pizza game (my first thin crust last night) I realize that, like baking sourdough bread, it's an excellent time suck in times of pandemic. Even if it doesn't taste any better than a good pizzeria's, it is a nice break from Netflix.

[grskier]

My 'oven' system is getting closer.

Made several pies on the grill this weekend. Stone gets 650* ish. But, leaves me with under done toppings. Grabbed the flattop that came with the grill to go on one of the burners and put that on the top rack and it's a lot closer. My best pies were finished under the broiler.

I forgot to take any pictures this go-around.

[dtown]

A few pages ago had toyed around with the idea of building a portable wood fired oven for the backyard. Pulled the plug on the idea but came across these guys in case anyone is looking for one...seems like a good product.


https://authenticpizzaovens.com/coll...=7458734997564


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[Peruvian]

48 hour cold proof that warmed up a little too much on the counter top today. I had to work it fast and didn’t give it time to recover.

[SkiLyft]

Built up my Weber to cook pizzas, firing her up tomorrow will report back!




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[CascadeLuke]

Built up my Weber to cook pizzas, firing her up tomorrow will report back!




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Following, great idea. (new to thread)

[Cruiser]

That is fabulous! Do you have an infrared thermometer? Would be interesting to see what temp those stones get once you've really got it humming.

[SkiLyft]

Well boys she far exceeded my expectations on the maiden voyage. Cooked 10 pies in her tonight for a dinner party!

The seal around the top of the kettle wasn’t great so I’m sure I can get her up even hotter once I get the fit dialed. In fact one of my buddies is in manufacturing so we are going to work on the design and maybe make a few from steel. Anyone interested in one if we get the design dialed?

The shitty analog temp on the top got up to 675* and she was cooking 12” pies in 7-10 minutes.







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