The Home-made Pizza thread

**BurnHard** · 10-27-2008, 12:00 PM

Originally Posted by somegeek

I've noticed that dough takes on a nice flavor after sitting in the fridge a few days to ferment.

Hell yeah it does. It's amazing how much more flavor there is after 24h in the fridge. Any longer than that is probably bad as the bacteria will slowly start to decompose.

@JOnGaper: If you want to take your dough to the next level, drop the Costco flour. It's bleached and it makes a big difference in flavor development. It's definitely cheap though

**somegeek** · 10-27-2008, 01:03 PM

Naw - you can leave it in there for a few days without worry. I've used dough after five days in the fridge. The yeast will consume more of the sugars but after five days of fermentation/retardation in the fridge, you still get some tasty crust.

On that note, I have a sourdough bread starter that's lived in my fridge for months with regular feedings. Folks keep these for years without issue.

**BurnHard** · 10-27-2008, 01:07 PM

Yeah, but sourdough != pizza dough

But I take your word, I'll try to retard my pizza dough for a few days next time see how that comes out.

I too have a sourdough culture which has survived months now with feedings & regular use.

**Sphinx15** · 10-27-2008, 01:13 PM

I wish I could have something more to contribute here - the wife made an unreal pizza the other week, went a little something like this:

Whole wheat dough - spread thin (thin crust)
homemade red sauce (no idea what's in it) spread lightly
fresh mozzarella + provolone sliced thick
artichokes with an xvergin olive oil/lemon sauce
chicken spiced with the same olive oil/lemon/lemon pepper

I think that may be all, it sounds about right and was damn good.

**bagtagley** · 02-04-2009, 10:15 PM

I've been perfecting my dough since this thread's inception. I started out using cake yeast and got a nice dough, though I invariably got too much rise and not as much yeasty flavor as I would have liked. So, I made my own starter and tried again, still using a small amount of the cake yeast. I still got a bit too much rise, so tonight I went starter only and will see how it goes tomorrow for dinner. I'll say this, the starter dough was much tastier.

And, of course, here are a few shameless pizza pics. The first one is cake yeast only, the second two are probably 90/10 starter and cake yeast. The last one, while being the ugliest (and most lacking in cheese), was actually the best tasting due to the consistency of the crust. I'm cooking on a stone with the oven cranked to 600...usually about 5-6 minutes per pie.

**SuperChief** · 02-05-2009, 02:14 PM

Couple questions.

Why the super high heat?

where do ya get the buffalo Mozz? theres expensive Mozz in our stores but they are usually very moist.

Does anyone throw a little corn meal on the stone before they toss the dough on?

Made a feta, bbq chicken, goat chease pizza last go round, I just can't seem to make a great thin crust.

**Turd Ferguson** · 02-05-2009, 02:35 PM

SuperChief:

The high heat is the key to pizza. Check out Jeff Verasano's website - he's gone as far as rigging his oven door so he can cook with the ultra-hot cleaning cycle.

The Mozz is wet compared to what? I've had no problems with pretty moist cheese - I even use a tip from the above site - put a dab of sauce on each slice of Mozz to keep it a bit cooler and moist.

I never have trouble with my dough sticking to the stone (preheated in the oven), but it does want to stick to the counter or whatever surface I prep on.

**RootSkier** · 02-05-2009, 02:41 PM

So I have been broke lately and we had a bunch of a huge bag of mozzerella from Costco leftover from another thing. I have been making dough with whatever the cheapest "bread flour" from the store is that day. It's still pretty damn good.

I don't have a stone but I find if I set the oven at 475 (the highest my digital oven will let me go in bake mode) and let it preheat for 20 minutes, I can get a damn good crust on a cookie sheet with parchment underneath.

I add fresh basil, some real parmeggiano-reggiano, and then some sauce I have leftover from the above mentioned lasagna. I have also made a few pesto pies that are dank. I have enough dough to make another one tonight, I'll take a pic. Mmmmm....pizza.

**gatorboy** · 02-05-2009, 02:42 PM

slightly freeze the mozzarella prior to slicing if you want it thinner and more stable.

**bagtagley** · 02-05-2009, 07:21 PM

Originally Posted by SuperChief

Does anyone throw a little corn meal on the stone before they toss the dough on?.

None on the stone, but I have to spread a little on the peel to keep the dough from sticking. I have a metal peel, which I think is part of the problem. I'll be getting a wooden deal one of these days.

That link Turd posted is pretty much what I've been following. I'm finding I disagree with a couple things he does, but for the most part it's a really solid guide. Ignore the part where he says that creating your own starter is 'alchemy', though. I created one with some advice from BurnHard and this guy, so it's not only possible, but also pretty simple.

**skibee** · 02-05-2009, 10:29 PM

Stoned Mntlion does not need to see this thread... this not he thread you are looking for (jedi hand wave)... you will go back to the couch and not ask Bee to make you pizza(jedi hand wave)... good Dave.

**yonskion** · 06-08-2009, 06:08 PM

bump 4 Summer
Basil Pesto & Turkey Sausage w/Onion

**dookeyXXX** · 06-08-2009, 06:18 PM

oh man, i don't even want to wade into this pool.

i'll just let those who have indulged in my pizzatory creations chime in (BigKuba, V, Steven S. Dallas, Machlooney, Ottime and a few others).

i'm a little more bugged than all y'all and go for more "exotic" toppings like shitake mushrooms, beets, and edamame and i mess around with infusing my crusts (i only use whole wheat flour and then tweak it).

that said, GQ just published their Top 25 Pizzas in America article.

http://men.style.com/gq/features/lan...d=content_9178

other'n that, love the pix some of y'all posted...i haven't quite perfected the bubbling, airy crust yet, so those images are quite appealing.

**Making a Pizza** · 06-08-2009, 11:33 PM

How is it that I missed this thread?

**BurnHard** · 06-09-2009, 08:41 AM

Originally Posted by yonskion

bump 4 Summer
Basil Pesto & Turkey Sausage w/Onion

DING DING DING. We have a winner! DROOOOOOOOOOOOL

**gatorboy** · 06-09-2009, 08:45 AM

I've been grilling pizza for a couple of years, but recently I've moved away from sauce and just add thinly sliced romano's, garlic, basil, mozzarella and additional toppings if desired. Quick and easy.

**406** · 06-09-2009, 08:07 PM

trader joes whole wheat dough
italian pepperoni
black olives
(whish I had fresh shrooms )
Newmans mushroom marinara
small slice has dairy free cheese for gf

**BurnHard** · 06-10-2009, 12:35 PM

nice. but...

Originally Posted by 406

italian pepperoni

Let's get this straight once and for all.

Italian peperoni =

**fool** · 06-10-2009, 09:20 PM

Anyone have any tips/suggestions/thoughts on making the type of dough they use at Mellow Mushroom? I've done research, talked to employees, been directed towards the whole sale bakery that makes the dough, searched the internet, etc. but I still haven't had any success. I've heard "spring water" and molasses rather than sugar. Their dough is just so amazing and I want to figure out what it is. Any help would be GREATLY appreciated.

Oh, yeah, I'll try to post some of my pizza pics later.

**fool** · 06-24-2009, 12:50 PM

Both homemade dough, pizza pics:

Lots of stuff, though the crust was a little thin when it was put in the oven.

Homemade Pesto, Chicken, etc.

Going to try to make a calzone or two tonight.

**Yeti** · 06-24-2009, 01:14 PM

Originally Posted by fool

Anyone have any tips/suggestions/thoughts on making the type of dough they use at Mellow Mushroom? I've done research, talked to employees, been directed towards the whole sale bakery that makes the dough, searched the internet, etc. but I still haven't had any success. I've heard "spring water" and molasses rather than sugar. Their dough is just so amazing and I want to figure out what it is. Any help would be GREATLY appreciated.

Oh, yeah, I'll try to post some of my pizza pics later.

Depends on just how mellow your mushrooms are, I guess. Try using some of their dough as a starter for your own? If it's their microflora culture that makes the dough special, that could help. Sugars other than refined table sugar do get munched by yeasts in different ways. Dough is as complex as beer -- lots of subtle changes can yield big differences.

**wandering, not lost** · 07-20-2009, 11:42 AM

Squirrelmurphy and I made pizza last night with this for toppings (plus homemade mozzarella):

and this crust:

and ended up with this:

full description on my blog here:

http://aggressivebaking.blogspot.com/

**fool** · 08-01-2009, 08:02 AM

Originally Posted by Yeti

Depends on just how mellow your mushrooms are, I guess. Try using some of their dough as a starter for your own? If it's their microflora culture that makes the dough special, that could help. Sugars other than refined table sugar do get munched by yeasts in different ways. Dough is as complex as beer -- lots of subtle changes can yield big differences.

Interesting: thank you. I haven't done much with starter's and the like (been making dough on the "Artistan Bread in 5 Minutes a Day," which is awesome, by the way), but I'll give that some more investigation. Thanks.

-fool

**Turd Ferguson** · 08-01-2009, 10:48 AM

Originally Posted by fool

Interesting: thank you. I haven't done much with starter's and the like (been making dough on the "Artistan Bread in 5 Minutes a Day," which is awesome, by the way), but I'll give that some more investigation. Thanks.

-fool

When I think of Mellow Mushroom, I think of a sort of brittle, slightly hard shell on the crust. I'm pretty sure they give the crust a heavy dusting of corn meal to achieve that - is that what you're trying to do?

I'm not a big fan of their pizza, I prefer a thinner crust and fewer toppings - but I really miss their pretzels which I think is the same dough - if you figure the dough out, please post it here.

**Caucasian Asian** · 08-01-2009, 11:10 AM

I see a lot of really great looking thin-crust pizzas here, but does anybody make Chicago-style deep dish? Bobby Flay made a pretty tasty looking pie on the Food Network last week.

Or am i only thinking about deep-dish pizza because i'm stuck on the couch, all hopped up on pain killers?