The Home-made Pizza thread

[Peruvian]

Looks delicious, grskier

[grskier]

There are too many styles of pizza.

Grandma
Sicilian
Chicago (casserole)
Roman
Pan
NY
New Haven
Neopalitan
Cannoto
Tomato pie


What else you got [emoji23]


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[Supermoon]

Detroit dude.

[Powder Ho]

Buffalo, come on man.

[Thaleia]

Windsor.

Also I have no idea if it has a name but east of Quebec City I've noticed they have a distinct style - really thin but strong dough in the centre with larger thicker bready crusts. Very heavy on the cheese but not overly greasy.

Some embarrassingly bad copied pics from the web as reference:

[MakersTeleMark]

How can you forget totinos?

English muffin za?

There are so many more.

Mexican za, middle eastern za. I could go on.

This past year punani and I went to an Indian za place in reno. Sick Tika za. I'm serious.

[Thaleia]

English muffins.

Come on, try not to joke around, this is a serious topic.

In my hood there's loads of Desi pizzas. Definitely a thing here.

[MakersTeleMark]

English muffins.

Come on, try not to joke around, this is a serious topic.

In my hood there's loads of Desi pizzas. Definitely a thing here.

Are you fucking kidding me? That was a staple of my childhood. An english muffin, a slice of fresh tomato, a sprinkle of oragano and garlic powder topped with a round of fresh mozz in a toaster oven. Check yourself bitch. I love it to this day. Add toppings as you have them.



I draw the line with the pineapple with the lamb kabob secret sauce. That shit does not belong on pizza. LMFAO.

[Thaleia]

Sounds great I should try one - where can I order one from lol?!

Solid menu.

[grskier]

Keep 'em coming.

Grandma
Sicilian
Buffalo
Detroit
Chicago (casserole)
Windsor (Bread bowl pizza)
Roman
Pan
NY
New Haven
Neopalitan
Cannoto
Tomato pie
Lucalli (cracker - esque low hydration)

[cinnepa]

a legend has passed on....so many good places in brooklyn i need to hit. https://www.nytimes.com/2022/03/17/d...ara-pizza.html

also, if you're into the barstool reviews...... huge number from NJ -

[Tele 'til You're Smelly]

How about some tips for hand-stretching pizza- after decades of making pizza (New Haven style is what I go for), that continues to be the most difficult step- I see the pros do it in about 5 seconds and it takes me like 5 minutes

One thing that helps alot is warming the dough to 75-80 degrees- but still not as easy as I'd like. Waddyagot?

[Peruvian]

Hand stretching is only the first step. Hand tossing is where you bring it to pro level. I end up with flour over the entire kitchen but so worth it.

[grskier]

How about some tips for hand-stretching pizza- after decades of making pizza (New Haven style is what I go for), that continues to be the most difficult step- I see the pros do it in about 5 seconds and it takes me like 5 minutes

One thing that helps alot is warming the dough to 75-80 degrees- but still not as easy as I'd like. Waddyagot?

what hydration dough are you using? Is it always the same? same with gluten content etc...

But the finger curl and then pull vs. the larger dough doing a lot of the work with the gravity produce some slightly different results. The first is having it draped and you pull out a little to actually stretch side to side, the latter is gravity pulling the dough down and it being hooked on your knuckles.
Before I get there though I do the bench stretch/flatten with some slap technique.

[Tele 'til You're Smelly]

what hydration dough are you using? Is it always the same? same with gluten content etc...
.

unbleached white bread flour (although I've used 00), 3 cups flour to 1 1/3 c water (for 2, 17" pizzas)- so it think that's 84%- looking at this https://thepizzaheaven.com/pizza-dough-hydration/ indicates that may be too high, is that my problem?

I do all that knuckle stretching stuff, and I toss it too (although I note the best New Haven places don't toss- look how easy they do it starting at 0:44- https://www.youtube.com/watch?v=To2Ql9McgB0)

[grskier]

unbleached white bread flour (although I've used 00), 3 cups flour to 1 1/3 c water (for 2, 17" pizzas)- so it think that's 84%- looking at this https://thepizzaheaven.com/pizza-dough-hydration/ indicates that may be too high, is that my problem?

I do all that knuckle stretching stuff, and I toss it too (although I note the best New Haven places don't toss- look how easy they do it starting at 0:44- https://www.youtube.com/watch?v=To2Ql9McgB0)

hydration is about mass/mass... grab a cheap scale, that'll be the first step to consistency.

Unless you're someone's nona and can do it by feel.

[Powder Ho]

hydration is about mass/mass... grab a cheap scale, that'll be the first step to consistency.

Unless you're someone's nona and can do it by feel.

+1
My dough is 70% and it shapes with very little effort. Lots of good vids on YouTube on dough shaping.

[skaredshtles]

<snip> grab a cheap scale

This. I got one at the beginning of the lockdown and realized I should have gotten one *decades* ago.

[Wookiee]

Cant forget South Shore Bar Pizza

Keep 'em coming.

Grandma
Sicilian
Buffalo
Detroit
Chicago (casserole)
Windsor (Bread bowl pizza)
Roman
Pan
NY
New Haven
Neopalitan
Cannoto
Tomato pie
Lucalli (cracker - esque low hydration)

[Peruvian]

Keep 'em coming.

Grandma
Sicilian
Buffalo
Detroit
Chicago (casserole)
Windsor (Bread bowl pizza)
Roman
Pan
NY
New Haven
Neopalitan
Cannoto
Tomato pie
Lucalli (cracker - esque low hydration)

Greek

California

[Obstruction]

Cant forget South Shore Bar Pizza

Amusing write-up o. South Shore bar pizza.

https://www.kerrybyrne.com/2020/05/1...zza-tradition/

[MakersTeleMark]

Cafeteria pizza;
French bread pizza.

[Cruiser]

Used to love a pair of little English muffin pizzas when I was a kid

[Powder Ho]

Amusing write-up o. South Shore bar pizza.

https://www.kerrybyrne.com/2020/05/1...zza-tradition/

Good read, thanks. I've never heard of SS pizza.
The Vice channel/site has The Pizza Show which features every thing pizza.
Sorry, bread or English muffin with toppings is bruscheta not pizza. Come on man!

[MakersTeleMark]

So what do you call that soupy shit from Chicago?