The Home-made Pizza thread

[Cruiser]

Tell us more about cooking in the ooni with wood

[Peruvian]

So for those of you that are still baking in your home oven, what rack location do you put your stone on?

Tonight’s roasted red pepper, red onion, artichoke and a splash of blue cheese pie.

[old goat]

Bottom

[Pinned]

I’ll have to try the pan pizza! Do you use the dough recipe on the bag?

And yes, total game changer. Now I’m fine just making GF pizzas in the oven, it’s pretty damn good. Even non GF friends who have come over and commented that it’s just good pizza.

Yep, the recipe on the bag worked pretty well for pan pizzas. It rises nicely and with plenty of EVOO in the pan you'll get a brown, crisp crust.

[bendtheski]

So for those of you that are still baking in your home oven, what rack location do you put your stone on?.

I believe the correct answer is middle with a pre-heated stone or steel on convect, broil finish.

Didn’t pre-heat the stone as much as I should have on these, and some really sub-par shredded mozzy from the local markup, but I stand by the results. Chicken parm and pepperoni, smiles all around.



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[CantDog]

Tell us more about cooking in the ooni with wood

I start with hardwood charcoal, get the temp to 400 degrees or so, and then load up the tinderbox with apple chunks. Keeping adding until oven is up to temp—when I’m getting those rolling flames in goes the pizza.

Between pizzas I’ll add some more chunks, get the temp right and fire more pizzas.

Is much easier when you have someone doing the pizza prep and keeping the fire going, doing it all solo makes it a bit slow and more temp flux.

All in all, I say it took 2-3 sessions of 3 pizzas to get the hang of it. After the first month of having the ooni I felt I had it pretty dialed. Biggest thing I currently deal with is having it be too hot and needing extra flour on the peel because the GF dough is sticky—and I wind up igniting the flour when I slide it in. Honestly don’t think it would be an issue with non GF pizzas though.


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[old goat]

I believe the correct answer is middle with a pre-heated stone or steel on convect, broil finish.


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I believe the correct answer is that it depends on your oven, your stone, your recipe, and how you like your pizza. Everyone needs to find what works best for them. I have finished under the broiler. I've tried middle top under the broiler the whole way but I didn't think the bottom was done.
Re recipe--not just the dough recipe, but how loaded the pizza is, with what (wet or dry mozzarella for example) and the temperature of the toppings.

[Dantheman]

This flour: Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta https://www.amazon.com/dp/B00FXH8QFQ...WZ56HPAHHD8GEG and follow the recipe on the bag. The dough freezes really well—the best I’ve made have been frozen and then thawed for a full 24 hrs…seems to rise more.

Total game changer. I stopped messing around with flour mixes and making my own combination. Tried the test kitchen recipe and every other GF dough recipe I could find—but since buying this I don’t bother with anything else.

Cooked in the wood fired ooni, this dough makes pizzas that are *chefs kiss*

Seriously—since getting it dialed at home we don’t even bother trying GF pizza out anywhere. Just not worth it when what we make at home tastes as good as just regular pizza.

Awesome, thanks. Can't wait to try this.

[bendtheski]

Bbq sauce, chicken, cheddar-jack, bacon, Vs pepperoni, provolone, red sauce.

Opted for crushed tomatoes over San Marzano, and added Italian seasoning vs my usual too much basil. Went lighter on the garlic too. Bbq was Sweet Baby Rays original straight out of the bottle.

So good, and now I’m wishing I had started another dough for tonight!




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[bendtheski]

I believe the correct answer is that it depends on your oven, your stone, your recipe, and how you like your pizza. Everyone needs to find what works best for them. I have finished under the broiler. I've tried middle top under the broiler the whole way but I didn't think the bottom was done.
Re recipe--not just the dough recipe, but how loaded the pizza is, with what (wet or dry mozzarella for example) and the temperature of the toppings.

I’d be interested in hearing what other people are putting into their red sauces. Like different moisture content cheeses, IME sauce thickness, salt/spice content and even temperature can make a big difference.

I reduce my pizza sauce down a lot more than for pasta, and usually go heavier on salt and oregano, because that’s how I remember Jersey pies being made in my youngth. Refrigerated sauce seems to avoid some dough saturation issues I have when the sauce is hot. YMMV.


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[Phall]

My sauce is K.I.S.S. San Marzanos or di Napoli, strained. Hand crushed to as fine as I can get em over a strainer, little S,P,G,EVOO, dash of sugar, dash of dried oregano. Maybe some additional basil if we have it handy. It definitely is a bit more watery than some store bought san marzano sauces I’ve had. No real negative side effects on moisture unless I fail to drain/press my mozz.


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[old goat]

My sauce is drained whole San Marzanos, with garlic and spices--s and p, oregano, fennel, red pepper flakes--a fair bit of the fennel--processed, not cooked. Dry mozzarella, or if I use fresh I dry it on paper towels first. I tend to go light on the sauce, sometimes too light. Parmesan cheese. If I use onions I carmelize them first and add after baking the pizza. The only time I had a soggy crust was when I put too much vegetables on the pie.

[Cruiser]

Good canned tomatoes, fresh basil, fresh garlic, olive oil, salt, crushed red pepper flakes. That's it for my all purpose red sauce.

[bendtheski]

My sauce is drained whole San Marzanos, with garlic and spices--s and p, oregano, fennel, red pepper flakes--a fair bit of the fennel--processed, not cooked. Dry mozzarella, or if I use fresh I dry it on paper towels first. I tend to go light on the sauce, sometimes too light. Parmesan cheese. If I use onions I carmelize them first and add after baking the pizza. The only time I had a soggy crust was when I put too much vegetables on the pie.

I use a blender on the whole or chopped San Marzanos. I wish they just came crushed, but also like to mix it up with plain crushed tomatoes occasionally for less basil-forward sauce. I add a small can of tomato paste, ev olive oil, garlic, sugar, salt, pepper and occasionally throw in oregano instead of or in addition to basil. I’ll usually add water and let the sauce reduce on the stove for a while before using or refrigerating.

I’ve been told the sugar helps cut the acid of the tomatoes. Still trying to figure out proper ingredient ratios, but like the sauce to be as prominent as cheese/meats/veggies, at least with traditional pizza. For bbq and aioli I usually go a little lighter on the sauce.

Did a pesto aioli, sautéed zucchini, mushroom and tomato with feta last night, and no dough saturation was observed, but feta doesn’t melt the way I was hoping, and kalmata or black olives would have taken it to 11.

[old goat]

Yeah, I use a little tomato paste and sugar too. Forgot to mention.

[bendtheski]

Heads up, Monday is Pi day.


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[skaredshtles]

Heads up, Monday is Pi day.


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Naw, man... that's Steak and BJ Day. [emoji41]

[bendtheski]

Eggplant, hot Italian sausage and pepperoni with red sauce, pulled pork, mushroom bbq with shredded Mexican blend.

I rolled the crusts with a pin tonight, and had to use Red Mill all purpose because I mis-timed my00 shipment. Rolling makes for a nice even surface, but hand stretching produces the best results IMO, even if I ham-hand it half the time.


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[old goat]

It may look fine. It may taste fine. But when you roll the dough you crush the spirit of the pizza. Or so I've heard.

[Jong Lafitte]

There is science behind it being different iirc Something to do with stretching the protein strands differently.


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[riser4]

There is science behind it being different iirc Something to do with stretching the protein strands differently.


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That's what she said.

[grskier]

There is science behind it being different iirc Something to do with stretching the protein strands differently.


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It also has to do with what happens to the small air bubbles in stretching techniques.

Some of the different styles of pizza comes down to bench stretch vs knuckles vs finger tips vs....

[grskier]

Been experimenting with some canotto style





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[grskier]

Tonight is NY almost New Haven


Pep



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[old goat]

It also has to do with what happens to the small air bubbles in stretching techniques.

Some of the different styles of pizza comes down to bench stretch vs knuckles vs finger tips vs....

There are too many styles of pizza.