The Home-made Pizza thread

[Powder Ho]

Pepperoni pizza with the other Guiness dough ball. Surprisingly light crust.

[SB]

Pizza experiment, made two thin crust pies with same dough I have been using to make my mega thick crust. Turned out great! Should have switched the pies top and bottom a little sooner but other wise very delicious!

[dfinn]

couple from last weekend

carmelized onions, peppers, jalepenos, spicy sopresata, mushrooms


margherita


Cheese on both was a mix of mozz, gruyere and fontina. Dough was Norma's recipe, in the fridge for 3-4 days. I added a little molasses to it also. Forgot to do the beer thing, I'll have to remember that for the next batch.

[Dantheman]

As a celiac, this thread is pure torture. I am compelled to click anyway.

[bbrianburke]

this thread motivated me to try the cast iron out, stoked with the result. classic
pizza margherita with scratch sauce yay.




Sent from my iPhone using TGR Forums

[SB]

[SB]

[SB]

[SB]

[SB]

[SB]

[Powder Ho]

Nice, how did the crust turn out on the different pans?

[SB]

Both nice and crispi, the cast iron maybe a tad more.

I learnt from the previous experience to move the pies top to bottom every 5-8 minutes.

Also used grated Parmesan Reggieano cheese with the mozzarella and that was fantastic.

One was mushroom/bacon, the other was garlic/bacon.

[Powder Ho]

I switched to the Lodge a few years ago and it was a game changer.
Home made pizza is awesome. I don't think we've bought a pizza in 20 years.
How long and at what temp do you cook your pizzas?

[SB]

My oven max is 550F. I have taken to putting the dough in to the oven while it preheats for 15 mins. Then take them out, assemble, then back in. As stated b4 I swap the pies top and mid level racks in the oven during bake time. Bake time is from 16-19 minutes.

When I am thru my current stash of flour, I intend to try the kind made for home ovens at 550F.

The cast iron Lodge pan is my favorite.

When I do thin crust I use the same amount of dough I use for my thick. I just cut it in half and spread.

When doing thick crust I will allow the dough to do a second rise after I spread it on the Lodge pan.

[Powder Ho]

I cook my pizzas at 550 as well. I don't do any pre cooking and cook for 18 mins. We have a double oven and use the single rack one.
I use the same amount of dough (18 oz) for normal and deep dish. I use a 10" cast iron pan for deep dish.
I've also used the Serious Eats foolproof deep dish recipe and it's great. It also uses a double rise.

[shroom]

pre-heated cast iron, finished with a high broil. pepperoni, pineapple, spiced italian sausage under the hood. heavy on chili flakes and oregano in the sauce, dough is trader joe’s. i like it thick.

[gravitylover]

As a celiac, this thread is pure torture. I am compelled to click anyway.

Similar but different... On the cardiac low sodium, minimal cheese, no pepperoni or sausage diet but I feel totally compelled to scroll through. Fucking painful

[SB]

That looks fantastic Shr00m.

[SB]

[SB]

Both have shrooms, bacon, onions and garlic over a 50/50 Mozz and Parmesan reggiano cheese. Plus a generous sprinkling of Italian herbs on the top

[KQ]

Pesto, mozzarella, Parmesan, sundried tomatoes, artichoke hearts, kalamata olives, roasted chicken (from dinner night before), herbs & spices. YUM!

[Bobby Stainless]

Jesus... You could sell that for 37 bucks slice a little black truffle on it.

[::: :::]

Nice counter

[Powder Ho]

Pesto, mozzarella, Parmesan, sundried tomatoes, artichoke hearts, kalamata olives, roasted chicken (from dinner night before), herbs & spices. YUM!

Great toppings. I did one like that a couple weeks ago with leftover leg of lamb instead of chicken.