The Home-made Pizza thread

[Powder Ho]

Veggie pizza

[SB]

Nice, is that balsamic glaze?

[Powder Ho]

Nice, is that balsamic glaze?

Yes, it was a perfect contrast to the kalamata olives and sun dried tomatoes.

[SB]

[Powder Ho]

Those look good.
Do you like the baking steel or the Lodge cast iron better?
I have the Lodge and it's been great.

[SB]

I like both equally. The Lodge gives a crispy crust where as the carbon plate has a better chew. The local sausage, black trumpets, bell pepper, red onion and my home grown garlic paired well with multiple cheeses. The sauce is cooked down from a can of San Marzanos with basil and about a dozen black garlics melted in.

Turned out fantastic.

[AmmergauerTele]

I go with the random cast iron pans that I've had for years - Weber, Calphalon, Lodge, about the same results from each. I coat with copious amounts of olive oil.

[Powder Ho]

Are you using the Serious Eats fool proof deep dish pizza recipe?

[North]

Who has a 'good enough' dough recipe? I used to have a very simple dough recipe that I could use same day. 'Good enough' means the pizzas made with the recipe were good enough to impress friends and family and there wasn't much faffing.

I'm not interested in purchasing thermometers, scales, special ingredients, or creating a ritual around pizza making (NTTAWWT). Just need something I can whip up and cook in a cast iron like I've always done. If the most complex and ritualistic recipes result in a 10/10, a solid 7/10 or even a 6 would be enough for me.

[Powder Ho]

Who has a 'good enough' dough recipe? I used to have a very simple dough recipe that I could use same day. 'Good enough' means the pizzas made with the recipe were good enough to impress friends and family and there wasn't much faffing.

I'm not interested in purchasing thermometers, scales, special ingredients, or creating a ritual around pizza making (NTTAWWT). Just need something I can whip up and cook in a cast iron like I've always done. If the most complex and ritualistic recipes result in a 10/10, a solid 7/10 or even a 6 would be enough for me.

Serious Eats has a pan pizza recipe that's pretty simple and really good.
If you want a consistent product you'll need to weigh your ingredients.

[old goat]

3 cups bread flour, 1/2 tsp instant yeast, 1 1/2 tsp table salt--mix. If using the same day add 2 tbs sugar, otherwise omit
Mix in 1 1/3 cup ice water. If using same day add 1 tbs oil, otherwise omit. (The sugar and oil help with browning if dough doesn't have a chance to ferment)
Sit 10 minutes, then knead only until smooth. Refrigerate 1-3 days if possible in closed container.

[Phall]

Whole Foods dough, sauce, mozz, pep. Green olives and home made elk Italian sausage. Best oven pies I’ve made.


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[Peruvian]

Who has a 'good enough' dough recipe? I used to have a very simple dough recipe that I could use same day. 'Good enough' means the pizzas made with the recipe were good enough to impress friends and family and there wasn't much faffing.

I'm not interested in purchasing thermometers, scales, special ingredients, or creating a ritual around pizza making (NTTAWWT). Just need something I can whip up and cook in a cast iron like I've always done. If the most complex and ritualistic recipes result in a 10/10, a solid 7/10 or even a 6 would be enough for me.

Don’t be afraid to stop into your favorite pizzeria and ask if they sell their dough.

[North]

Serious Eats has a pan pizza recipe that's pretty simple and really good.

3 cups bread flour, 1/2 tsp instant yeast...

Perfect thanks fellas

Don’t be afraid to stop into your favorite pizzeria and ask if they sell their dough.

Solid idea, but my tiny town has one spot that's pretty eh (but gets the job done) and another that is a small empire that I feel a little weird about supporting (aside from it generally being a zoo in there at all hours). The WF dough has worked for me when I'm in the big city.

[guide]

KAF recipe I used to use: 3 c flour, 1 1/2 c water, 1 1/2 tsp of everything else; salt, evoo, sugar, yeast. Mix together, cover and let rise until doubled. (3-4 hours usually?) Quick, easy, very consistent. Makes one 14-16" dough.

[Cruiser]

500g Caputo 00, 300g water, 12g salt, 1tsp instant yeast all mixed in the stand mixer for ten minutes with the dough hook and then separated into 200g balls, dusted with flour, covered with plastic wrap, and left to rise for a few hours on a baking sheet

[old goat]

My recipe is for 2 12in, btw.

[Dantheman]

Crushing the GF segment. On the right is Canadian bacon and pepperoncini, which was excellent.

[m2711c]

pepperoni peppers and onions...

[japanada]

Don't judge my inability to make a nice circle pie. Who has that magic recipe for cracker thin dough.

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[m2711c]

second one looks real tasty.

[SB]

They all look good.

[japanada]

second one looks real tasty.

Girly wanted a chicken za and we improvised. Some cut up chicken strips, tater tots, onion, garlic and peppers. BBQ sauce as the base and drizzle. We felt like kids but it was delish.

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[PNW Lifer]

My wife is starting to go GF and I'm missing pizza. Can you share your dough recipe DTM?

[Dantheman]

My wife is starting to go GF and I'm missing pizza. Can you share your dough recipe DTM?

This flour: https://www.amazon.com/Antico-Caputo...dp/B00FXH8QFQ/

You're going to ignore the pizza dough recipe on the bag (BT; DT, wasn't a fan) and modify the focaccia recipe into a pan pizza recipe. For two 10" cast iron pan pies:

400 g flour
20 g olive oil
7 g instant/rapid rise yeast (1 packet)
5 g kosher salt
400 g warm water

Mix until fully combined.

-Add 1-2 tbs olive oil to each pan and use your fingers to evenly coat the bottom and sides.
-Divide the dough evenly between the pans and smush it around with your fingers into an even layer (the dough sticks to your fingers like crazy, so oil your hands very well first).
-For a denser crust, sauce/top/cook immediately. For a taller, airier crust, let rise 20 minutes.
-Add sauce, cheese, and toppings as desired (I use 4 oz of low-moisture whole milk mozzarella and 1-2 oz of Pecorino per pie)
-To ensure a nice crispy crust, I give the crust a head start on the stovetop. Place the pies on stovetop burners over med-high heat until sizzling for 1-2 minutes
-Move to a 550* oven and bake 10-12 minutes
-Let cool in the pans for 5 minutes, then remove and cool on a rack for an additional 5 minutes before slicing and serving.

If you don't have two 10" cast iron pans, cake pans might work, or just make one big pizza on a well-oiled sheet pan.

The focaccia recipe on the bag is also quite good. I make it per the bag instructions with the exception of reducing the salt by about half.