The Home-made Pizza thread

[grskier]

New ooni





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[bendtheski]

Nice job, great gift to be getting!


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[MarcusBrody]

We tried out the Koda 16 that I got my wife for Christmas tonight. old goat's gender essentialism held and I did the actual cooking (though my wife did all the prep). The process started disastrously when when I/we ruined the no knead dough my wife had started last night by cooking lunch on the stove while it was rising in the turned off oven. We were excited to try though so just bought some pre-made dough at the store.



This is the first of the two. I singed the outer crust a little less on the second, but didn't take any pictures. I should have oriented the oven so it was a bit better sheltered from the wind that kicked up. Overall, it was good. I think with a bit thinner stretch we might have gotten a slightly crispier crust in the middle, but it wasn't soggy at all.

I was pleased and even with the store bought dough I liked it more than the local place we generally patronize. We're probably going to try making dough again tonight though to see how that goes.

As a big bonus, my picky 5 year old loved it, so that will keep it as a stable.

[irul&ublo]

Everybody got crusts last night. CHRISTMAS CRUST FOR THE DOGGOS!!!


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My dog loves pizza crust

[grskier]

We tried out the Koda 16 that I got my wife for Christmas tonight. old goat's gender essentialism held and I did the actual cooking (though my wife did all the prep). The process started disastrously when when I/we ruined the no knead dough my wife had started last night by cooking lunch on the stove while it was rising in the turned off oven. We were excited to try though so just bought some pre-made dough at the store.



This is the first of the two. I singed the outer crust a little less on the second, but didn't take any pictures. I should have oriented the oven so it was a bit better sheltered from the wind that kicked up. Overall, it was good. I think with a bit thinner stretch we might have gotten a slightly crispier crust in the middle, but it wasn't soggy at all.

I was pleased and even with the store bought dough I liked it more than the local place we generally patronize. We're probably going to try making dough again tonight though to see how that goes.

As a big bonus, my picky 5 year old loved it, so that will keep it as a stable.

We'll need to be careful, it only takes me an hour to make a batch of neo and a batch of sourdough.... Our kids ask for it every third day or so.

Nice looking pie. That's about where I like mine

[Supermoon]

Made some pizza last night. Had some issues getting it onto the pizza steel in the oven, and I think I need to get the dough a little thinner so it doesn’t puff up so much. Otherwise, it was very good.

Dough was from Trader Joe’s, sauce was crushed tomatoes, basil and garlic.

[bendtheski]

First pies of the new year; bbq bacon sopressata cheddar, tomato sauce sausage sopressata mozzy provolone.

Meat sweats all-around!



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[irul&ublo]

Made some pizza last night. Had some issues getting it onto the pizza steel in the oven, and I think I need to get the dough a little thinner so it doesn’t puff up so much. Otherwise, it was very good.

Dough was from Trader Joe’s, sauce was crushed tomatoes, basil and garlic.

I like the TJ dough. They have a sourdough sometimes

[irul&ublo]

First pies of the new year; bbq bacon sopressata cheddar, tomato sauce sausage sopressata mozzy provolone.

Meat sweats all-around!



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Somebody wants pizza please!

[abraham]

Did a couple last night with some different dough balls I prepped. Mostly experimenting, it's been a while. Not enough rise, I think I need to turn the heat up and maybe rest longer.
We eat the mistakes too.

[bendtheski]

Made some pizza last night. Had some issues getting it onto the pizza steel in the oven, and I think I need to get the dough a little thinner so it doesn’t puff up so much. Otherwise, it was very good.

Dough was from Trader Joe’s, sauce was crushed tomatoes, basil and garlic.

I assemble the pies on a floured cutting board, then transfer to a peel dusted with corn meal. I still have trouble if the dough is a little wet, or if sauce soaks through, but my recovery skillz are necessarily as developed as my launch.


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[Supermoon]

Yeah, a peel is in my future I think.

[Mr. Mike]

I assemble the pies on a floured cutting board, then transfer to a peel dusted with corn meal. I still have trouble if the dough is a little wet, or if sauce soaks through, but my recovery skillz are necessarily as developed as my launch.


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What’s your technique to get from cutting board to peel?

You slide it, lift or what?

[old goat]

I stretch the crust in the air and on a floured cutting board, then transfer to a floured and semolina dusted peel and restretch it as necessary before topping it. I use a homemade wood peel (just a piece of 1/4 plywood with a short handle) to put the pizza in the oven and a metal peel to take it out. (I bought the metal one before I found out that metal sticks worse. ) Cornmeal works well in place of the semolina but I don't like the crunchiness of it for pizza. I do use it for bread.

[bendtheski]

What’s your technique to get from cutting board to peel?

You slide it, lift or what?

I dust it, then try to slide the peel under spatula style. It usually only makes it half way, then I pinch-pull the rest of the way on, re-shape if it took a lot of pulling, and give it a little shake to make sure it isn’t going to bind on launch. If it’s sticking to the peel at this point, it isn’t going to launch for shit.


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[riser4]

First pies of the new year; bbq bacon sopressata cheddar, tomato sauce sausage sopressata mozzy provolone.

Meat sweats all-around!



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I SMELL PEESHA!!!

[Cruiser]

Ooni makes good pies

[bendtheski]

“Don’t make a fuss dear, I’ll have your Spam. I love it!”


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[old goat]

Turnkish "pizza" (lahmajoun)
The dough is a yeast dough containing honey and yoghurt. The topping is a coarse paste of ground beef, roasted red pepper, tomato paste, onion, and spices--especially cumin. After baking it's topped with thinned yoghurt and arugula and hot pepper flakes.

[bendtheski]

^I ruined at least one pie trying to fire with the arugula. That looks way better putting it on after.


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[Powder Ho]

Bulk fermentation progressing nicely.

[MarcusBrody]

We're a few more efforts in and our pizzas are improving. We switched dough recipes from a no-knead to one you knead a bit and I like it much better. Our previous attempts were too bready for my taste. We had some family friends over last night, made 7 pizzas, and I didn't butcher any of them. Which is very different from my first attempt cooking pizza for anyone outside the household.

The only one I happened to take a picture of:

[Peruvian]

The pies in this thread are looking top notch.

As for the lahmacun, I much prefer pide.

[Powder Ho]

We're a few more efforts in and our pizzas are improving. We switched dough recipes from a no-knead to one you knead a bit and I like it much better. Our previous attempts were too bready for my taste. We had some family friends over last night, made 7 pizzas, and I didn't butcher any of them. Which is very different from my first attempt cooking pizza for anyone outside the household.

The only one I happened to take a picture of:

That's a beauty Clark.

[bendtheski]

Habanero jerk spam Irish cheddar pineapple scallion cilantro alarm clock, and bbq bacon cheddar-jack scallion cilantro joint.

The Spam came out better pre-fried and cut into strips. Need to work on Spam cracklins.


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