CFF Homemade Pizza Thread
- Thread starter wvsig
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I still Hate you. My pizza is as bad as my Cajun. š©
OP
Solid effort. My first job was in a Bagel Shop. Bagel City in MD. Irv Zlotnick RIP was my first boss and that shop and working there sparked my love of food. I look forward to see what you make as you get back into the groove.
backwoodsshooter
thereās always a method to the madness
ugh, still not sure what iām doing wrong as my crust isnāt as bubbly. but i donāt mind the thinner crust.
donāt mind the burnt corner, still delicious
donāt mind the burnt corner, still delicious
Tim
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Iāve been making pizzas with Naan bread lately. Simple and tasty
Just brush both sides with some EVO, a bit of coarse salt and the warm the bread in a cast iron pan. Once itās warm spread some pesto or whatever sauce, a few toppings and cover with a fresh shredded Asiago, Romano and other hard cheeses. Pre heat oven to super high while doing all that. Then, stick it under the broiler to get the cheese melted and add a bit of color.
Just brush both sides with some EVO, a bit of coarse salt and the warm the bread in a cast iron pan. Once itās warm spread some pesto or whatever sauce, a few toppings and cover with a fresh shredded Asiago, Romano and other hard cheeses. Pre heat oven to super high while doing all that. Then, stick it under the broiler to get the cheese melted and add a bit of color.
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OP
Used a dough I made last week but was too lazy to use. Froze it and defrosted it last night. It was hard to work with because it proofed too long. Almost failed to launch. Oddly shaped but tasted good. Lots of air in the crust.
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Iām going Keto just so I donāt have to live in shame about my dough skills.
backwoodsshooter
thereās always a method to the madness
recipe is whatās supposed to be a ābasic pizza doughā
all purpose flour, in date active yeast (follow the directions on the package) even added some baking powder to see if that would help. salt, little bit of olive oil.
iāve been using a stand mixer with a dough hook and mix it till it becomes dough. let it rise for about a hour, divide it up, knead. then roll it out
i mean i donāt mind if it doesnāt rise like normal or others have done in this thread.
but hereās tonightās. left over shredded chicken from tacos last night.
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Stop rolling it. Pizza dough is supposed to be stretched or tossed, not smashed.
I haven't read through the whole thread but the wife and I have been watching A Chefs Table, Pizza edition on Netflix. Now I'm looking for a wood fired pizza oven and wanting to learn to make dough!
I highly recommend the watching the show for anybody making pies.
Anyone have any experience with a homeowner wood fired pizza oven?
I highly recommend the watching the show for anybody making pies.
Anyone have any experience with a homeowner wood fired pizza oven?
Burt Gummer
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We started watching it the other night. Made me want to go to Arizona
OP
Unless you are making a lot of pizzas or other breads it is not worth it IMHO. The it makes sense for a commercial business but the amount of work to start up an oven get it to temp and cook 1 or 2 pizzas is not worth it. You are better off with a propane or natural gas oven.
OP
The dough recipe you are using and your proof time is the issue. I recommend using a higher protein flour like bread flour. You are also not allowing the yeast to really make enough gluten and air to get a proper rise in the crust. I proof my dough 24 -72 hours in the fridge. It allows more gluten development and a tastier dough. There is a lot more air in the dough which causes it to rise when baked. It also creates more gluten chains so the dough is much more stretchable,
The last thing is that you are rolling out the dough. You need to keep the air in the dough and move it to the edges.
Here is how to press out your dough.
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backwoodsshooter
thereās always a method to the madness
I used to make Pizza in New York, God, a lifetime ago. Did it for about 2yrs. Couldn't tell you how many thousands I made. Place called Rispolis on Staten Island, they had really good Pizza. This was the early 80s.
We used a basic dough, Freddie made the dough, made dough and sauce every day. the dough we used was 2 days old, Like someone else said, stretched, not rolled. It affects the texture of the dough. Good cheese, grated fresh sometimes twice a day. The ovens ran as hot as we could get them, about 800F. I think the dough and the oven/temp are the 2 most important parts of a good pizza. In Italy, every place has a wood oven, they go about 900+F, a pizza cooks in about 2 minutes or less.
I want to make one of these ovens and give it a try. This guy makes some great stuff.
We used a basic dough, Freddie made the dough, made dough and sauce every day. the dough we used was 2 days old, Like someone else said, stretched, not rolled. It affects the texture of the dough. Good cheese, grated fresh sometimes twice a day. The ovens ran as hot as we could get them, about 800F. I think the dough and the oven/temp are the 2 most important parts of a good pizza. In Italy, every place has a wood oven, they go about 900+F, a pizza cooks in about 2 minutes or less.
I want to make one of these ovens and give it a try. This guy makes some great stuff.
Burt Gummer
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This misses says her winter project is gonna be learning to make mozzarella cheese. She wants a pizza oven pretty bag also. Iāve been thinking about building a homemade smokehouse. Iāve got plenty of block, trying to picture in my mind, doing them both together
OP
Nice. Homemade Mozz is pretty easy the trick is to find non-homogenized milk. You can use regular milk as well but I think the non-homogenized is better . Fresh milk that is not pasteurized is even better. The one you cannot use is the Ultra pasteurized stuff. If you can't find non-homogenized you can mix homogenized milk with heavy cream.
Here is a good read on making Mozz.
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Fresh Mozzarella From Scratch Recipe
Excellent fresh mozzarella is milky, tender, and mild, with a faint layer of cream beneath the skin that gushes a little when you slice it. Here's how to make it at home.
Ok, you pizza making guys have my interest and thank everyone for the contributions. I do have a question tho, do you think it would be ok to cook pizza outside on my charcoal grill ? The reason I want to use the grill is that I have a older elect stove in an even older mobile home and Im a bit concerned about insulation in the old stove and the possibility of burning down the house. I do realize that using a charcoal grill I will not have the option of using the broiler to fully cook the top before the crust is burnt. Thoughts or do I have to go all red neck and use a weed burner ?
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Weber makes a pizza oven add on for their kettle grills.
I got the idea,,, Thanks for your help.
Thanks to you guys, I just made my best pizza ever, but you guys are going to think it sucks. I used Pillsbury pizza dough cause thats what i had. Unpeeled it and it allowed it to come to room temp and it actually rose and got fluffy. Heted oven to 500 with a thick alum pan for about 20 min. Then took the pan out and sprinkled some corn meal which started to smoke and the dough, the best I could with out getting burned. Alfredo sauce, mushrooms onions sliced tomatoes then shredded mozz cheese with some feta. Cooked for about 10 min then hit the broiler for about another 5. Best Pizza I ever made thanks to you guys. But the dough was still soggy on the bottom but tasted good. 
This one just came out of the oven. The fluorescent light in the kitchen makes it looks greenish, in person the crust is nice and brown. Pepperoni, mushrooms, sausage, green pepper, onions, black olives, and lotsa mozzarella.
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When baking in an electric oven using a stone, does it matter where you place the stone (top, middle, bottom rack)? Is convection bake recommended?
Here's my first attempt. I was working from a youtube video for Neapolitan pizza in 550F oven. The dough was very sticky and after googling about sticky dough, I think the problem wasn't so much over-hydration but that I didn't work the dough long enough.