The Home-made Pizza thread

[m2711c]

zucchinis is a fucking curse....

[skaredshtles]

zucchinis is a fucking curse....

Naw, man... it's productive. Very, very, VERY productive.

[bendtheski]

I don’t see how you can go wrong with any of that.


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[shroom]

dirty bird tonight

-cast iron with corn meal
-bake for a few mins
-store dough
-mozz
-marinara
-spicy pepp
-chicken sausage
-pineapple (hater)
-mozz
-parm
-ricotta

i like dry basil/oregano/chile flakes as apparent

[Skidog]

dirty bird tonight

-cast iron with corn meal
-bake for a few mins
-store dough
-mozz
-marinara
-spicy pepp
-chicken sausage
-pineapple (hater)
-mozz
-parm
-ricotta

i like dry basil/oregano/chile flakes as apparent

Gut bomb. Looks delicious

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[krp8128]

Sourdough crust, olive oil, mozzarella, spanish chorizo, onion, zucchini, and lemon. It was fantastic.
Attachment 381894

Sourdough, zuch, red pepper and sausage. Grated the fresh mozzarella and actually got a melt.

[Peruvian]

White pie with EVOO, garlic, kale, fresh mozz, and ricotta.



Red pie with homemade sauce, fresh mozz, a few slaps of leftover ricotta. I added a little too much crushed red pepper to the spice mix.

[pepperdawg]

^So much win in here...need to invest in Oooni me thinks

[Mr. Mike]

Shroom, why the cornmeal?

[Skidog]

Shroom, why the cornmeal?

Slides easier I believe

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[Peruvian]

Slides easier I believe

If anyone has tips on how to slide a pizza from the peel to the stone without copious amount of cornmeal, I'm all ears. I really dislike the cornmeal on the base of the crust.

[radam]

Semolina does the same ball-bearing-esque job but seems to adhere to the dough a lot less (and is also less noticeable even when it does). But with that said, it's all about a confident launch off a wooden peel, very shortly after having added toppings. If you're currently loading up pies on metal peels and letting them hang out for a while before firing, well... Should be easy to make some drastic improvements.

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[krp8128]

If anyone has tips on how to slide a pizza from the peel to the stone without copious amount of cornmeal, I'm all ears. I really dislike the cornmeal on the base of the crust.

I use parchment paper, trimmed close to the edge of the dough, in an oven up to 550.

[skaredshtles]

I use parchment paper, trimmed close to the edge of the dough, in an oven up to 550.

This is my technique with my ciabatti - which is a very wet, sticky dough. Works a treat.

[old goat]

If anyone has tips on how to slide a pizza from the peel to the stone without copious amount of cornmeal, I'm all ears. I really dislike the cornmeal on the base of the crust.

Semolina does the same ball-bearing-esque job but seems to adhere to the dough a lot less (and is also less noticeable even when it does). But with that said, it's all about a confident launch off a wooden peel, very shortly after having added toppings. If you're currently loading up pies on metal peels and letting them hang out for a while before firing, well... Should be easy to make some drastic improvements.

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Wooden peel, lightly flour and brush off excess, then semolina. ( New Moon carries it in Truckee.) The cornmeal is crunchy, the semolina you don't notice.
I also flour the underside of the dough pretty well stretching it out, and don't let it sit on the peel any longer than it takes to top the pizza. IOW--what Radam said.

The hardest part of making pizza for me is getting the dough stretched so the thickness is even except thicker at the edges and it's some approximation of round. The other day I made a pizza that cut into 3 triangles and 1 square. Of course once it was cut and the slices meted out no one noticed the problem.

[m2711c]

Stretch out your dough, and then let it rest a good 5 to 10 minutes at least before stretching it again. You might have to do that three or four times to get the evenness that you’re looking for.

[bendtheski]

I really want to believe that the perforations help the launch, but it’s more about flour and not saturating the dough.


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[Cruiser]

If anyone has tips on how to slide a pizza from the peel to the stone without copious amount of cornmeal, I'm all ears. I really dislike the cornmeal on the base of the crust.

Liberally dust the peel with 00 before laying the dough on but immediately prior to cooking lift an edge of the dough and blow a quick shot of air underneath it while shaking the peel gently to lift it and make it release. Really easy and intuitive technique after you use it a bit. Lots of vids on youtube.

[pepperdawg]

^So much win in here...need to invest in Oooni me thinks

Trigger pulled - "anniversary present" for the mrs-pdawg....

<< Hey pepperdawg,

Thank you for your Ooni order. We know you’re excited to get cooking so here’s what’s next.
This is estimated to dispatch from our warehouses in approximately 5 working days.
Please note that due to ongoing COVID-19 challenges...blah blah>>

Got the pellet 12"; travel pack and over-priced peel.....

[bendtheski]

^nice one. I snapped up a propane burner for our Karu 12 when it briefly appeared in-stock on their site Tuesday night. I checked again Wed. morning, and they were all gone. I got an order confirmation (bought a grizzler pan too), but I’ll believe it when I’m firing it up.

I’ve had decent results burning pellets in the Karu, but the addition of a hopper would be nice.

Congrats and happy launching!


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[Peruvian]

Thanks for the tips. I usually only have the pizza on our wooden peel to top it so it doesn't sit around. I have tried flour, but maybe I need to be more aggressive. I think the next step will be semolina.

[krp8128]

Sourdough, pulled pork, caramelized onions.

[Cruiser]

'

[old goat]

Sourdough, pulled pork, caramelized onions.

I am in awe of the roundness and the restraint

[shroom]