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Thread: The Home-made Pizza thread
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04-09-2022, 04:32 PM #1401
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04-09-2022, 06:21 PM #1402
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04-10-2022, 08:26 AM #1403
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04-12-2022, 09:09 AM #1404
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04-17-2022, 06:37 PM #1405
I bought some of the Caputo Fioreglut flour that was recommended in this thread. I didn't have time for pizza today so I tried the focaccia recipe and I am seriously impressed. Totally legit focaccia. Great crust on the outside, excellent crumb and great flavor. No weird/off flavors like you get with most gluten free flour mixes. This is by far the closest thing to real bread I've eaten in 10 years. Super excited to try pizza.
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04-19-2022, 09:13 AM #1406
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04-30-2022, 08:38 AM #1407
Found a new pizza group on fb called Pizza Snobs. TGR level crap-talking about what some people call pizza, like the casserole pictured above. Hilarious, I highly recommend!
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04-30-2022, 09:21 AM #1408
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05-02-2022, 08:31 AM #1409
The Home-made Pizza thread
So after some mixed results with King Arthur 00 flour, I’m back to Caputo blue. Only proofed dough 6 hours, but great result with sausage, mushroom, tomato sauce, mozzy/provolone, and chicken, bell peppers, carmelized onions, mushroom, bacon, cilantro, bbq sauce and colby/jack.
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05-02-2022, 09:10 AM #1410
^^^ Consistently some of the best pies in this thread. Props.
Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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05-04-2022, 04:14 AM #1411
Very kind, but tbh I edit myself quite a bit, and you guys don't see all the trial and error. I also "borrow" a bunch from others in this group.
The pizza snobs fb group was entertaining for a minute, but the whole thing seems to revolve around NY style vs everything else, which could only hold my interest briefly. It's like the ebike vs analog fanatics; it's not enough that they enjoy something, EVERYONE needs to enjoy and/or show proper respect for what someone else enjoys, or they're just h8rz. As much fun as it is to trigger people, arguing about trivial bs is just too much work. This thread has better intel and a whole lot less drama, so well done gapers!
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05-04-2022, 05:10 AM #1412I drink it up
- Join Date
- Oct 2002
- Location
- my own little world
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- 5,869
^^^your dogs would like you to know that they, too, enjoy pizza.
focus.
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05-04-2022, 06:09 AM #1413
Pizza crust and spaghetti are two of their favorites, and we spoil them pretty regularly, but also, if I’m in the kitchen, they obviously need to be under foot at all times.
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05-05-2022, 08:15 AM #1414
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05-08-2022, 12:35 PM #1415
More balls!
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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05-08-2022, 08:40 PM #1416
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05-08-2022, 10:06 PM #1417
The Home-made Pizza thread
Solid looking result for an air fryer, ours just smells like hot electricity.
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05-15-2022, 06:42 PM #1418
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05-15-2022, 06:56 PM #1419
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05-16-2022, 08:30 AM #1420
Supermoon what's the model of that air fryer/toaster? Looks damn impressive.
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05-16-2022, 09:02 AM #1421
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05-16-2022, 12:44 PM #1422Registered User
- Join Date
- Sep 2008
- Posts
- 794
Hey pizza aficionados. I feel like I need (knead) to go back to the basics and start my pizza process all over again. I cook mine on a Big Green Egg and have used lots of different doughs and have made my own which have been OK, but never amazing.
I would like to start over with recommendations on good dough recipe/technique, a good sauce recipe, and recommendations on ideal temp. I've got 00 flour, not sure about the best yeast. I also have some Marzano tomatoes, but don't have a good recipe for sauce. I also just got a steel to cook on instead of a stone after seeing a lot of you using them here.
Can you get me pointed in the right direction? Thanks in advance!
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05-16-2022, 03:23 PM #1423Registered User
- Join Date
- Dec 2020
- Posts
- 679
How hot does the Big Green Egg get? I thought it was mainly intended for sub-500F cooking. A quick search online says it gets hotter, but it doesn't look like it gets up to the sort of temps you want for Neapolitan style pizzas (900F+). I'd do some sort of NY style pizza that works well at the 500F range.
This guide is incredibly thorough, and very good, for NY style pizza: https://www.richardeaglespoon.com/articles/how-to-pizza
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05-16-2022, 06:16 PM #1424
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05-16-2022, 06:18 PM #1425
Basil pesto base with fresh mozz, artichoke hearts, cherry tomatoes, and olives
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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