Homemade Pizza Thread

[BringBackFergy]

I get my nooner slice on occasion...

Lucky man!

[BringBackFergy]

 

Hannaford has another brand (not store brand) that comes in different varieties: Beer, basil, wheat. All very good.

I just bought one of those yesterday and was planning on using it tonight or tomorrow...that's what precipitated this thread. I tried the regular Hannaford brand and it's always just OK...hoping to find one that I really like or make my own. Will report back.

[Gugny]

I just bought one of those yesterday and was planning on using it tonight or tomorrow...that's what precipitated this thread. I tried the regular Hannaford brand and it's always just OK...hoping to find one that I really like or make my own. Will report back.

 

Last Sunday I made a buffalo chicken pizza with the beer dough. Delicious.

[IDBillzFan]

 

Yeah, while I can make my own dough, it just isn't worth the effort.

 

There are a few things I used to make that fall into that category of "not worth the effort."

 

Sausage, brats, etc. for one. And pasta (before I got the Phillips pasta maker).

 

We do stick to making everything fresh and from scratch, simply because we want to avoid all the garbage that goes into most food. So I'm not buying crappy sausage, for example, but from the local Italian deli that makes it's own fresh every day.

[Nanker]

Does pizza dough freeze well? (assuming I make a batch of five or six dough balls) I've only ever made enough dough for two pizzas.

Absolutely!

Just cut it into 1 lb sections and vacuum seal it if you can.

One of the things about buying either frozen dough or chilled dough from a store is that people generally don't let it get warm enough to relax the gluten.

I'm aging a sourdough starter right now and will try to make a pizza crust with that. I think I'll make it a wet dough so it stretches better.

 

Pizza stone. 450° to 500° F oven. Preheat the stone.

Put the dough on the stone with a peel that is well sprinkled with either corn meal or semolina. Bake for 5 - 10 minutes. You can try tossing in about a 1/2 cup of water onto the oven floor before closing the door. Live bold!

 

Take the dough out of the oven with the peel and prick any air bubbles with a fork.

Put on your sauce (or go hard core and just use canned Romano tomatoes that you've squeezed most of the juice out of) and add your favorite (FRESH) toppings.

Put it back in the oven for 15 minutes or so - watch it so it doesn't burn.

 

Oregano is the pizza spice. It's about the only thing I use it for.

[Gugny]

Absolutely!

Just cut it into 1 lb sections and vacuum seal it if you can.

One of the things about buying either frozen dough or chilled dough from a store is that people generally don't let it get warm enough to relax the gluten.

I'm aging a sourdough starter right now and will try to make a pizza crust with that. I think I'll make it a wet dough so it stretches better.

 

Pizza stone. 450° to 500° F oven. Preheat the stone.

Put the dough on the stone with a peel that is well sprinkled with either corn meal or semolina. Bake for 5 - 10 minutes. You can try tossing in about a 1/2 cup of water onto the oven floor before closing the door. Live bold!

 

Take the dough out of the oven with the peel and prick any air bubbles with a fork.

Put on your sauce (or go hard core and just use canned Romano tomatoes that you've squeezed most of the juice out of) and add your favorite (FRESH) toppings.

Put it back in the oven for 15 minutes or so - watch it so it doesn't burn.

 

Oregano is the pizza spice. It's about the only thing I use it for.

 

25 minutes for a pizza at 500 seems awfully long. (not criticizing; just saying it seems long to me)

Edited October 4, 2017 by Gugny

[Nanker]

 

There are a few things I used to make that fall into that category of "not worth the effort."

 

Sausage, brats, etc. for one. And pasta (before I got the Phillips pasta maker).

 

We do stick to making everything fresh and from scratch, simply because we want to avoid all the garbage that goes into most food. So I'm not buying crappy sausage, for example, but from the local Italian deli that makes it's own fresh every day.

I make my own. Made English Bangers, Breakfast Sausage, Italian Sausage, and Polish Sausage.

I'll be making Chorizo soon too.

 

Props to The Sausage Maker from Buffalo, NY. They've got it all there, if you want to do a little or if you want to scale it up and go big time.

Some of their spices are heavy with salt, so if anyone wants to try their blends (they don't have a Bangers spice blend - but I make my own and it's pretty good) tread lightly at first.

 

Breakfast sausage is really cool to make. I add some brown sugar and orange zest and a little orange juice to their mix. You can make hundreds of variations of sausage by tweaking and adding your own ingredients. I want to make lamb sausages soon too.

 

You guys got me hungry.

 

25 minutes for a pizza at 500 seems awfully long. (not criticizing; just saying it seems long to me)

Yagaddaspearmint Gug. Yagaddaspearmint. Every oven is different. Every pizza is different. I would cook a plain mutz pie for much less time, but if it's loaded with fresh tomato slices, thick mushroom slices, large dollops of fresh uncooked sausage and two pounds of cheese, then it's gotta be in long enough to cook all that stuff.

[IDBillzFan]

Breakfast sausage is really cool to make. I add some brown sugar and orange zest and a little orange juice to their mix. You can make hundreds of variations of sausage by tweaking and adding your own ingredients. I want to make lamb sausages soon too.

 

That's the one I miss making the most because all the stuff out there is filled with garbage. We make a sage and thyme breakfast sausage we use for Thanksgiving stuffing.

[DC Tom]

I make my own. Made English Bangers, Breakfast Sausage, Italian Sausage, and Polish Sausage.

I'll be making Chorizo soon too.

 

Props to The Sausage Maker from Buffalo, NY. They've got it all there, if you want to do a little or if you want to scale it up and go big time.

Some of their spices are heavy with salt, so if anyone wants to try their blends (they don't have a Bangers spice blend - but I make my own and it's pretty good) tread lightly at first.

 

Breakfast sausage is really cool to make. I add some brown sugar and orange zest and a little orange juice to their mix. You can make hundreds of variations of sausage by tweaking and adding your own ingredients. I want to make lamb sausages soon too.

 

You guys got me hungry.

 

Yagaddaspearmint Gug. Yagaddaspearmint. Every oven is different. Every pizza is different. I would cook a plain mutz pie for much less time, but if it's loaded with fresh tomato slices, thick mushroom slices, large dollops of fresh uncooked sausage and two pounds of cheese, then it's gotta be in long enough to cook all that stuff.

Pizzas with that much stuff do take longer to cook. And that is rather long at that temperature, IF you're cooking on a stone in a true pazza oven.

 

In a home oven...seems hot rather than long (I'd probably cook that at 425 for 20-25 minutes.) But like you said...depends on the oven.

[mead107]

Fergy, when you perfect it, you have to share

[Nanker]

[/thread]

 

and :pizza:

[BringBackFergy]

Fergy, when you perfect it, you have to share

Deal!!

Absolutely!

Just cut it into 1 lb sections and vacuum seal it if you can.

One of the things about buying either frozen dough or chilled dough from a store is that people generally don't let it get warm enough to relax the gluten.

I'm aging a sourdough starter right now and will try to make a pizza crust with that. I think I'll make it a wet dough so it stretches better.

 

Pizza stone. 450° to 500° F oven. Preheat the stone.

Put the dough on the stone with a peel that is well sprinkled with either corn meal or semolina. Bake for 5 - 10 minutes. You can try tossing in about a 1/2 cup of water onto the oven floor before closing the door. Live bold!

 

Take the dough out of the oven with the peel and prick any air bubbles with a fork.

Put on your sauce (or go hard core and just use canned Romano tomatoes that you've squeezed most of the juice out of) and add your favorite (FRESH) toppings.

Put it back in the oven for 15 minutes or so - watch it so it doesn't burn.

 

Oregano is the pizza spice. It's about the only thing I use it for.

Good hints. Will look into a pizza stone. Thanks brother.

[Augie]

Deal!!Good hints. Will look into a pizza stone. Thanks brother.

The pizza stone made for a great crust! We used it on the grill and it was great.

 

(Then pizza night went out the window when the gluten thing came up. )

[BringBackFergy]

The pizza stone made for a great crust! We used it on the grill and it was great.

 

(Then pizza night went out the window when the gluten thing came up. )

LOL. I just finished a really great pizza with the dough Gugny was talking about, olive oil, thin red onion, tomatoes, oregano, parm cheese and anchovies (like Wooderson talked about above). Then put oven to 440 and it came out really really good. But the pizza stone is a great idea and will get one.

 

As for you - I still cant believe you are getting a slice on the side just because your wife is gluten intolerant. You, sir, are very shallow!!

😃

[Augie]

LOL. I just finished a really great pizza with the dough Gugny was talking about, olive oil, thin red onion, tomatoes, oregano, parm cheese and anchovies (like Wooderson talked about above). Then put oven to 440 and it came out really really good. But the pizza stone is a great idea and will get one.

As for you - I still cant believe you are getting a slice on the side just because your wife is gluten intolerant. You, sir, are very shallow!!

 

You don't understand!!! It's not just the gluten, it's the dairy too! I gotta get my slice sometimes. I'm only human!

 

...and it by shallow you mean thin crust, that's usually the way I roll. Not sure where to find a decent deep dish around here. But that's another topic entirely...

 

 

Our pizza stone was discarded after the Great Grease Tray Overflow of 2015, I think. I'd pass it along if I still had it, since it's become as useful and the bread maker and an antique spinning wheel.

Edited October 5, 2017 by Augie

[IDBillzFan]

You don't understand!!! It's not just the gluten, it's the dairy too!

 

My wife got off gluten and dairy in the past six months, and I was desperately dreading it.

 

Butt she was on a crapload of meds for migraines and back pain, and was miserable even with the meds. But after four months of no gluten and limited dairy (as in, a bit of 1% milk in her coffee), she has literally dropped every single medication she was on. Her 10-minute slow-rise ritual out of bed in the morning is her jumping out like she's a 10-year-old who just found out she had a snow day.

 

It's absolutely amazing.

[Augie]

My wife got off gluten and dairy in the past six months, and I was desperately dreading it.

 

Butt she was on a crapload of meds for migraines and back pain, and was miserable even with the meds. But after four months of no gluten and limited dairy (as in, a bit of 1% milk in her coffee), she has literally dropped every single medication she was on. Her 10-minute slow-rise ritual out of bed in the morning is her jumping out like she's a 10-year-old who just found out she had a snow day.

 

It's absolutely amazing.

I'm thrilled you got it all figured out! We are still struggling to find the right mix of things. She's been to an allergist and dermatologist for itching, rashes and discolored skin on the back of her neck, a "genetic nutritionalist" (who knew there was such a thing?), and of course her GP. Changed diets multiple times with mixed results. You just keep trying until you find something that works.....

[Gugny]

LOL. I just finished a really great pizza with the dough Gugny was talking about, olive oil, thin red onion, tomatoes, oregano, parm cheese and anchovies (like Wooderson talked about above). Then put oven to 440 and it came out really really good. But the pizza stone is a great idea and will get one.

 

As for you - I still cant believe you are getting a slice on the side just because your wife is gluten intolerant. You, sir, are very shallow!!

 

 

Pizza stones are awesome. But when you take the pizza out of the oven, don't leave it on the stone. The stone retains so much heat, it will keep cooking and your bottom crust will be chewy.

[Chef Jim]

One thing I can tell you is that I completely gave up on the effort to make our own dough. Nothing we made was better than, or easier than, getting dough from Trader Joe's.

There is something about making your own dough. Its the chemical reaction of the yeast that is cool and I love the smell of fermenting dough/bread.

 

I used to have a real nice pizza stone which was the key. I was working at a hotel and one of the cleaning crew put water on the hot pizza oven and broke the stone. One of the pieces fit perfectly in a home oven.

 

We used to do a pizza party where Id buy all sorts of toppings and start cranking out pizza.

[BringBackFergy]

There is something about making your own dough. Its the chemical reaction of the yeast that is cool and I love the smell of fermenting dough/bread.

 

I used to have a real nice pizza stone which was the key. I was working at a hotel and one of the cleaning crew put water on the hot pizza oven and broke the stone. One of the pieces fit perfectly in a home oven.

 

We used to do a pizza party where Id buy all sorts of toppings and start cranking out pizza.

I'm sensing you giving advice in this thread and I don't like it one bit.