The Home-made Pizza thread

[wolfelot]

I need to read up on this thread. Thanks!

[Peruvian]

A Napoli

[Cruiser]

A Napoli

Purty!

[plugboots]

Best Neapolitan style I’ve made yet, after prolly 10 tries.

[Ripzalot]

I like to put some basil on the sauce under the cheese, then fresh ones on top after baking. Then I toss on plenty of rucola with olive oil and balsamic vinegar on top. Pizza salad!

[plugboots]

I was going to put arugula on there the same way you did, but I’ve been having so much trouble getting the pizza right, I tried to keep it simple.


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[Peruvian]

Sausage, carmelized onions, arugula, and fresh mozzarella

[garyfromterrace]

I don't know what you Pizza guys call this type of pie, but it's my take on the amazingness that was Ye Olde Pizza in Calgary (died approx 1982 or 83 I think). I would order the Joint Special.



bottom layer - sauce (tomato, garlic, oregano), mozza, sauteed mushroom, red onion, bacon.



top layer - black olive, capicolla (lightly cooked), shrimp (copious amounts), farmers sausage, butcher's sausage, white onion, green pepper



Final product - extremely edible.

[Peruvian]

Final product - extremely edible.

Is all Canadian pizza served on a cracker?

[garyfromterrace]

Is all Canadian pizza served on a cracker?

haha. No, that's more of a function of my lame ass effort making pizza dough. The Ye Olde Pizza was a wonderful and flavorful affair that blistered beautifully. Sort of halfway between a thin crust and a thick crust.

Canadian pizza is as varied as our great country (he extorts and snorts at the same time). Most hipster places in Calgary will be thin crust 2 toppings, and always including arugula. Most old school places will be thick crust and have an "Nick's special" with 11 toppings (none of them pineapple). Pineapple on pizza should be punishable by death.

[snoqpass]

[Cruiser]

Couple little pies for the kids

[Phall]

Well, the GF delivered for my birthday last week with an UUNI 3 + accessories. Finally broke it in last night. A bit tricky maintaining and preserving a clean fire and not getting a smoulder out of the pellets, but for the first night it worked great. Game changer! Still working out the dough size/stretching.





Za on the right is pesto made from basil from the garden, seared duck shot 3 hours before making the pizza sliced thin, mozz and some parm.

[My Pet Powder Goat]

Happy belated birthday, P!



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[cinnepa]

dammit i'm hungry

[Cruiser]

Hotness!

[SB]

Nice, I looked at getting one of those ovens but decided not too.

Glad to see it lives up to the hype.

[Buke]

My pizza stone shattered a couple weeks ago. That's like the 3rd one. No love lost, I couldn't ever get very good results from the stone anyway. It always seemed like the first pizza was ok and after that the crust was limp and soggy. I did a little research and came across the baking steel. There are 5 people in my house so I figured that making 5 different pizzas warranted the big 1/2" thick one, but at $130 it seems a little hard to justify. I made a call to a local metal distributor and for $54 I'm going to pick up a 1/2" thick piece of steel plasma cut to my spec (14" x 16" with a 1" radius at the corner). I figure a little work with the grinding wheel and it will be shiny and ready to season.

So, for those using a baking steel, what are your thoughts? Any tips? Do any of you use a convection oven? Is that better or worse than a conventional oven?

[Powder Ho]

Sausage and mushroom, Willie, our dogs, favorite.

[BS720]

Couple little pies for the kids

I'm sorry, I hope this is just a stupid question, but please tell me you didn't cook those on a gas eye????

[Cruiser]

Nah, just use that spot to cool them off cuz I found that cooling them on the cutting board produces a less crispy crust.

[Buke]

Well, I got the steel plate from the steel distributor last week and mixed up some dough on Friday. On Sunday I ground the mill scale off of the plate and cooked our first batch of pizza with the new tools. There's room for improvement but it was definitely a big improvement from my old pizza stone.

Grinding:


Pizza 1:


Pizza 3:



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[Cruiser]

Made a bunch of pies but only got a pic of this one cuz the others got snatched up as soon as they came out of the oven.

[Name Redacted]

No pics but made a nice pie with Italian Sausage, mushrooms, fresh oregano from our garden, and our family dough recipe. It was, ,, , ,, very,,,very nice.

What temps are you guys cooking at? Our oven goes to 550ºF and that's what I usually go to but left the dough slightly thicker this time and it coulda used another few minutes for the crust, but the toppings were totally done. And yeah, I heat the stone before.

[Cruiser]

I usually go 525* for about 6m on the stone