The Home-made Pizza thread

[Powder Ho]

Just because or you've found that improves it in some way?

Mostly just for convenience. My early recipe seemed to do better after freezing, but the recipe I use now it doesn't matter.

[Pegleg]

My kids complained about my neopolitan style crust so Friday I experimented with a pizza hut clone recipe. It called for oil, sugar and milk powder. It turned out pretty good. A little dry but certainly passable. My oldest said it was better than Costco pizza. Coming from a 7 year old, il take it.

Now, if I'm going to be making exotic crusts, I need a recipe that produces a crispy crust that's greasy. Anybody do something like that?

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I've posted this before, but you sir need to try this recipe. Almost fried on the bottom, puffy airy crust, with crispy carmelized cheesy bits around the edge. It's life changing.

https://www.seriouseats.com/recipes/...za-recipe.html

[Cruiser]

^^^ Yup! That recipe rocks. Long slow rise in the bowl followed by a second long slow rise in the cooking vessel (cast iron skillets for me). I start my pans on the stove until they're just about smoking and then transfer them to a hot oven for tenish minutes to finish.

[SB]

I am gonna try that. THX

[stapes]

I've posted this before, but you sir need to try this recipe. Almost fried on the bottom, puffy airy crust, with crispy carmelized cheesy bits around the edge. It's life changing.

https://www.seriouseats.com/recipes/...za-recipe.html

I’ve thanked you before and I’ll thank you again. Love this recipe and everyone I’ve cooked these pies for loves em.

They can come out similar to Pequod’s, one of my favorite spots in Chicago (not deep dish)

[Peruvian]

[SB]

Been wanting to try this for a while, turkey on pizza. Its fabulous!

I also pre cooked the crust in the oven for 7 minutes while it was heating up to 550F. Golden brown on the bottom with a nice crisp and extra crisp around the edges to complement the airy dough. Totally awesome!

[Powder Ho]

Been wanting to try this for a while, turkey on pizza. Its fabulous!

I also pre cooked the crust in the oven for 7 minutes while it was heating up to 550F. Golden brown on the bottom with a nice crisp and extra crisp around the edges to complement the airy dough. Totally awesome!

Very nice. What toppings beside turkey? I have plenty of leftover turkey to use up.

[SB]

Turkey is all, I liberally sprinkle herbs and spices on it but I do not really call those toppings.

It was a deep fried turkey which turned out well.

I had thought about trying some oyster dressing but I ate it for breakfast.

[dtown]

Basil, chicken, onion & artichoke...not the best crust but still pretty decent


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[SB]

[neufox47]

Loved that thick crust dough recipe from serious eats. Anyone tried making a much thinner crust with the same recipe? I was thinking of using the same amount of dough for 2 12" pans, almost 50% more area than 10".

[Cruiser]

Yup!

[Peruvian]

Please delete this travesty.

[Name Redacted]

Did this tonight more or less. Mushrooms, Broccolini, Sausage, and Alfredo sauce. Made another on a stone with tomato sauce and it won. Decided tonight, that I no longer like alfredo on Pizza. But the Crust was still better on the stone.

Yup!

[XXX-er]

hey if your pizza gets soggy in the middle try not putting any sauce or cheese in the middle.

So leave a spot the size of a coffee mug with nothing on it so the crust can cook

its flat crust so the toppings will migrate to the middle anyway

but there will just be less of it and so ... less soggy

[Name Redacted]

You pan cooking guys, are you heating the pan first? Or just letting the dough rise in the pan before adding toppings?

[Peruvian]

Similar but not the same.

[Powder Ho]

You pan cooking guys, are you heating the pan first? Or just letting the dough rise in the pan before adding toppings?

If you're referiring to the Serious Eats recipe, I never preheat the pan.
If I'm using 1/2 the recipe I use a 10" pan and bake for 20 minutes at 550.
When I use the full recipe I use a 12" pan and bake for 30-35 minutes at 450
depending on the toppings.

[Powder Ho]

The dough made with beer vs water turned out great. Very light and airy with a nice chew.

[Phall]

OONI Cook #2 TR:
So, Jtran10's mom turned 60 on the 9th, and she had heard about the OONI and wanted me to come cook. No brainer! I'm still getting used to the oven and how everything works, and my dough isn't how I'd like it, but its getting there and the pies were fantastic.

I did the Ooni dough recipe, 1.5 hrs room temp prove, 24hr bulk fridge prove, ball into 200g balls, 24 hr fridge prove, out of frige 8 hrs ahead to get to room temp for stretching. Stretching was much better, however the doughs did deflate/fall a bit, leading towards a more dense/compacted crust and not air bubble central I'm looking for.



Home made sauce:
1 can la valle DOP san Marzanos, drained
hand mash marzanos in bowl
add ~1-2 tbs the following (to taste)
fresh chopped basil
dried oregano
salt
pepper
garlic powder
mash until chunks are manageable.

Break up and dry on paper towels mozz. cheese



Ooni firing up. definitely still getting used to this whole thing. I really think this should be a 2 person cook if you want to do more than 2-3 pies.


FIRE:


We were hungry so we started cooking when the internal was around 750. I would have preferred 900, but when you're cooking for a crowd, sometimes you gotta do what you gotta do. 5 pies, mostly sauce, mozz, proschuit, evoo, basil. One white pie with ricotta, garlic, and EVOO base. We put them in the oven on warm and it was not as ideal as eating them fresh out the oven. Still a work in progress but otherwise great flavors.

[Cruiser]

Those pies look legit! That little oven is tits.

[Cruiser]

You pan cooking guys, are you heating the pan first? Or just letting the dough rise in the pan before adding toppings?

I do a slow first rise overnight in the wine cellar. Then I divide the dough into pans in the morning and cover them before returning to the wine cellar for a second slow rise. When it's time to eat the pans go onto the gas burner while I add toppings. Once the pan starts to smoke just a touch it goes into a 500*ish oven (lower rack not up top) for like ten minutes. Crust audibly crunches when you bite it but still has plenty of chew since it's so thick. It ain't Gino's East but it's real serviceable.

[Name Redacted]

I do a slow first rise overnight in the wine cellar. Then I divide the dough into pans in the morning and cover them before returning to the wine cellar for a second slow rise. When it's time to eat the pans go onto the gas burner while I add toppings. Once the pan starts to smoke just a touch it goes into a 500*ish oven (lower rack not up top) for like ten minutes. Crust audibly crunches when you bite it but still has plenty of chew since it's so thick. It ain't Gino's East but it's real serviceable.

but I don't have a wine cellar dude

Thanks for the info, I think I can work that out. It was a last minute decision last time to throw some into a pan and just spread it around and throw it in the oven. Next time I'll let it rise in the pan and try your method. Cheers!

I've also thought about mixing in some spent grain left over from beer brewing. I'll report back when I get around to it/

[SB]

OONI Cook #2 TR:
So, Jtran10's mom turned 60 on the 9th, and she had heard about the OONI and wanted me to come cook. No brainer! I'm still getting used to the oven and how everything works, and my dough isn't how I'd like it, but its getting there and the pies were fantastic.

I did the Ooni dough recipe, 1.5 hrs room temp prove, 24hr bulk fridge prove, ball into 200g balls, 24 hr fridge prove, out of frige 8 hrs ahead to get to room temp for stretching. Stretching was much better, however the doughs did deflate/fall a bit, leading towards a more dense/compacted crust and not air bubble central I'm looking for.



Home made sauce:
1 can la valle DOP san Marzanos, drained
hand mash marzanos in bowl
add ~1-2 tbs the following (to taste)
fresh chopped basil
dried oregano
salt
pepper
garlic powder
mash until chunks are manageable.

Break up and dry on paper towels mozz. cheese



Ooni firing up. definitely still getting used to this whole thing. I really think this should be a 2 person cook if you want to do more than 2-3 pies.


FIRE:


We were hungry so we started cooking when the internal was around 750. I would have preferred 900, but when you're cooking for a crowd, sometimes you gotta do what you gotta do. 5 pies, mostly sauce, mozz, proschuit, evoo, basil. One white pie with ricotta, garlic, and EVOO base. We put them in the oven on warm and it was not as ideal as eating them fresh out the oven. Still a work in progress but otherwise great flavors.

Solid work.

Need to start some dough today.