The ultimate homemade pizza

Dick284 · #1 02-15-2013, 06:00 PM

Pizza night here:
Topped mine off with, pepperoni, back bacon, all beef salami, hot Italian sausage, onions, and mushrooms.

What's your choices.

DeNomad · #2 02-15-2013, 06:02 PM

Thin crust home made dough made the night before. Pesto base, top with mozzarella, spinach, pineapple, chicken, feta.

IR_mike · #3 02-15-2013, 06:04 PM

Pics or it didn't happen.

pickrel pat · #4 02-15-2013, 06:06 PM

Quote:

Originally Posted by DeNomad

Thin crust home made dough made the night before. Pesto base, top with mozzarella, spinach, pineapple, chicken, feta.

Blech!

Dick284 · #5 02-15-2013, 06:07 PM

Ha ha

omega50 · #6 02-15-2013, 06:10 PM

Smoked duck, smoked brie, roasted peppers and provolone!!
with a well iced peaty Scotch

Dick284 · #7 02-15-2013, 06:12 PM

Quote:

Originally Posted by omega50

Smoked duck, smoked brie, roasted peppers and provolone!!
with a well iced peaty Scotch

Interesting?!?!

covey ridge · #8 02-15-2013, 06:18 PM

Quote:

Originally Posted by DeNomad

Thin crust home made dough made the night before. Pesto base, top with mozzarella, spinach, pineapple, chicken, feta.

Is that thin crust home made dough difficult to make?

Redfrog · #9 02-15-2013, 06:24 PM

Do you guys make your dough from scratch?
Recipes?

DeNomad · #10 02-15-2013, 06:25 PM

Not really. I read up a lot on someone who wrote a very long winded article on it, http://varasanos.com/pizzarecipe.htm. Painful to read but it has good tips I must admit.

It boils down to this:
7 to 10 min @ 550 deg F on pizza stone
For dough, 1 pie:
110 g Water
168 g Flour
6 g Salt
15 g Wet Yeast (maybe 2-3 g dry yeast)
Let rise overnight in fridge.

Dick284 · #11 02-15-2013, 06:31 PM

Quote:

Originally Posted by Redfrog

Do you guys make your dough from scratch?
Recipes?

Mrs. D made our dough in the bread maker this afternoon.

greylynx · #12 02-15-2013, 06:32 PM

Quote:

Originally Posted by Redfrog

Do you guys make your dough from scratch?
Recipes?

Read the recipe on the side of the jar. Buy the jar, it is cheaper than the packets.

This yeast is meant just for pizza crusts.

http://www.pizzacrustyeast.com/

Also buy a pizza stone. A great investment.

I use 2 for every pizza cooking.

pikergolf · #13 02-15-2013, 06:36 PM

Quote:

Originally Posted by DeNomad

Not really. I read up a lot on someone who wrote a very long winded article on it, http://varasanos.com/pizzarecipe.htm. Painful to read but it has good tips I must admit.

It boils down to this:
7 to 10 min @ 550 deg F on pizza stone
For dough, 1 pie:
110 g Water
168 g Flour
6 g Salt
15 g Wet Yeast (maybe 2-3 g dry yeast)
Let rise overnight in fridge.

Awesome link, I will try your summary. Do you bake the crust a few minutes before topping?

DeNomad · #14 02-15-2013, 06:42 PM

Quote:

Originally Posted by pikergolf

Awesome link, I will try your summary. Do you bake the crust a few minutes before topping?

Nope, I top before I put in oven. Less toppings the quicker it bakes. If I load up that pizza it takes 10 minutes.

Also roasted red peppers are awesome toppings as well.

Good Ol' Boy · #15 02-15-2013, 06:42 PM

We have been having make your own pizza night almost every week lately, the kids love it! And, well, so do I!
My favourite is spicy pizza sauce with pepperoni, ham, onions, banana peppers and mozza. Extra oregano sprinkled all over.
Last time we made our dough with Guiness instead of water. It turned out awesome, smelled incredible and had a really nice flavour.
I'll snap some pics next time.

ABDUKNUT · #16 02-15-2013, 06:46 PM

I have an old breadmaker that I bought about 15 years ago that makes excellent pizza dough... for which is the only reason I've kept the stupid thing thing this long. On my pizza, I prefer mozzarella, real italian pepperoni, greek feta cheese, sliced green olives and fresh jalepenos.

greylynx · #17 02-15-2013, 06:54 PM

Quote:

Originally Posted by omega50

Smoked duck, smoked brie, roasted peppers and provolone!!
with a well iced peaty Scotch

AO Chef:

What types or names of chesse are condusive to pizza making?

Some cheeses are more watery when you melt them.

Thank you.

omega50 · #18 02-15-2013, 07:13 PM

Quote:

Originally Posted by greylynx

AO Chef:

What types or names of chesse are condusive to pizza making?

Some cheeses are more watery when you melt them.

Thank you.

Originally Mozzarella was favored for a very specific reason- Short shelf life and a lack of refrigeration and no pasteurization in Italy. A fridge cleaner if you will!!

Provolone is essentially a slightly drier Mozza( Pasta Filata) that can be smoked successfully which I do at home.
I prefer blending cheeses of differing moisture and fat contents.

From the pics- the OP has it figured out! yum

greylynx · #19 02-15-2013, 07:18 PM

Quote:

Originally Posted by omega50

Originally Mozzarella was favored for a very specific reason- Short shelf life and a lack of refrigeration and no pasteurization in Italy. A fridge cleaner if you will!!

Provolone is essentially a slightly drier Mozza( Pasta Filata) that can be smoked successfully which I do at home.
I prefer blending cheeses of differing moisture and fat contents.

From the pics- the OP has it figured out! yum

Cool information.

Thank you.

BlackHeart · #20 02-15-2013, 07:21 PM

Quote:

Originally Posted by Dick284

Ha ha

That looks really good. Nice and meaty with no skimping on the cheese.....my kind of pizza!!!!

I'll bring the beer!

IR_mike · #21 02-15-2013, 09:19 PM

Quote:

Originally Posted by Dick284

Ha ha

Looks tasty!!

Garlic sausage from the local butchers, thin slices under the cheese, thicker sliced with ground beef sometimes on top of the cheese with the veggies which are diced green pepper, pineapple, and oignion.

Put the veggies on last so they cook up along with a layer of parmesan.

Also sliced uncooked tomato on top.

Jamie · #22 02-15-2013, 09:25 PM

We make personal pizzas on pita bread. Gives a great thin crust type taste.

Love ground sausage on top.

Jamie

Net Tender · #23 02-15-2013, 10:15 PM

I have two favs for homemade.
#1 - thin crust, spinach, olive, feta (fanks hot sauce on mine)

#2- if I have recently bbqd - bbq pizza. Im not picky, if I have smoked pulled pork, then pork. If I have smoked briscit, then smoked beef. Instead of tom. sauce I use bbq sauce, my smoked meat then cheese. mmm mm mmmm

TreeGuy · #24 02-15-2013, 11:54 PM

Nom, nom, Nom!

Looks great, Dick!

Gonna try this tomorrow for fun.

With MEAT of course!

Batwoman · #25 02-16-2013, 11:38 AM

I wanted to post a couple of pics of the hotdog in the crust pizza (modeled after I think Pizza Hut's or some chain) but I can't remember all of my photobucket stuff.

Suffice it to say just the hotdogs in the crust, sauce and cheese was good BUT the second time I made it (took no pics of course) I cut hog dogs up and used chunk of pineapple, hotdog, cheese hunk (select your own type or types) rolled the edge of the crust over top of all of that, spread the pizza dough with Classico sauce and sprinkled with Mozzarella Cheese shredded - baked and it was much better with the variety.

Can't wait to try this with grape tomatoes and other veggies in the crust just to mix the flavor up a bit.

Alberta Bigbore · #26 02-16-2013, 11:52 AM

Quote:

Originally Posted by TreeGuy

Nom, nom, Nom!

Looks great, Dick!

Gonna try this tomorrow for fun.

With MEAT of course!

got that from the Chive did ya? Ill agree...looks good.

A Sittn Duck · #27 02-16-2013, 02:25 PM

one thing i like to do to add a little zing to my pizza is to add some ranch dressing to the pizza sauce... changes the flavour big time and its awsome!!

camping4life · #28 02-16-2013, 03:25 PM

well its made at home....

delissiopizza.jpg