Homemade Pizza
Jun 21, 2009, 9:55 pm
#1
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Homemade Pizza
Well, actually calzones too. BamaVol Jr made pizzas for a living for years. When he lived at home or close by, I could count on him for pizza dough. I tried making calzones tonight and the dough was a mess, too sticky. I guess I could have tamed it with additional flour.
Does anyone else make pizza at home? I love a chunky tomato sauce, red onion, red bell pepper, feta cheese. What a great alternative to calling a chain for delivery!
Tonight's calzones (came out ugly but tasty) were sweet Italian sausage, onion & bell pepper, ricotta & mozzarella, tomatoes & basil. Salad on the side with homemade garlic dijon vinaigrette. Mmmmm.
Does anyone else make pizza at home? I love a chunky tomato sauce, red onion, red bell pepper, feta cheese. What a great alternative to calling a chain for delivery!
Tonight's calzones (came out ugly but tasty) were sweet Italian sausage, onion & bell pepper, ricotta & mozzarella, tomatoes & basil. Salad on the side with homemade garlic dijon vinaigrette. Mmmmm.
Jun 22, 2009, 4:09 am
#2
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Not calzone but pizza yes !!
Not calzone but pizza yes !!
Jun 22, 2009, 11:06 am
#4
Join Date: May 2009
Location: Dublin
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My SO bought a Lonely Planet magazine a couple of months
ago which had an article with the title " In search of the perfect
Pizza". Anyway below the article was a recipe for a homemade
pizza. I tried it and it was in fact delicious. We haven't had any
pizza delivered since.
ago which had an article with the title " In search of the perfect
Pizza". Anyway below the article was a recipe for a homemade
pizza. I tried it and it was in fact delicious. We haven't had any
pizza delivered since.
Jun 22, 2009, 12:01 pm
#6
Join Date: Oct 1999
Location: Woodside, CA, USA
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Posts: 517
this is for thin crust, using this dough recipe:
3 1/4 cups flour
1 cup hot water, with 2 1/4 teaspoons yeast and 1 tablespoon honey stirred in
2 teaspoons salt
2 tablespoons olive oil
knead in cuisinart for 1 minute with dough blade, then let rise for 75 minutes covered in dark location.
Bob
Jun 22, 2009, 12:43 pm
#7
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Jun 22, 2009, 1:08 pm
#8
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I use to use a pizza stone on a grill when I was making it at home. Plenty hot enough for a thin crust pizza to cook crispy in a few minutes.
The dough came from a pizza place that had really good dough, they sold it in pizza sized hunks for people that were baking bread, making pizza, or frying the dough.
The dough came from a pizza place that had really good dough, they sold it in pizza sized hunks for people that were baking bread, making pizza, or frying the dough.
Jun 22, 2009, 3:33 pm
#11
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Jun 22, 2009, 4:10 pm
#12
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i have a gas oven that can hit 550 to 600 (verified with thermometer) ... and ive read that ideally for home pizza the higher the temp you can hit the better
i can really brown the pie but the sauce wont finish for me.... tried fresh marzanos, etc, etc... just cant do it
i can really brown the pie but the sauce wont finish for me.... tried fresh marzanos, etc, etc... just cant do it
Jun 22, 2009, 4:33 pm
#13
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I've found 550 Fahrenheit on convection (as hot as my oven will go) works well in combination with a pizza stone. The key is to let the oven hold at 550 for a good 15-20 minutes before putting the pizza in, so that the stone also gets up to temperature.
this is for thin crust, using this dough recipe:
3 1/4 cups flour
1 cup hot water, with 2 1/4 teaspoons yeast and 1 tablespoon honey stirred in
2 teaspoons salt
2 tablespoons olive oil
knead in cuisinart for 1 minute with dough blade, then let rise for 75 minutes covered in dark location.
Bob
this is for thin crust, using this dough recipe:
3 1/4 cups flour
1 cup hot water, with 2 1/4 teaspoons yeast and 1 tablespoon honey stirred in
2 teaspoons salt
2 tablespoons olive oil
knead in cuisinart for 1 minute with dough blade, then let rise for 75 minutes covered in dark location.
Bob
Jun 22, 2009, 4:47 pm
#14
Join Date: Oct 1999
Location: Woodside, CA, USA
Programs: United Platinum
Posts: 517
This is pretty much what I do except I do not have a bread machine. I also make my own pizza sauce as it is much better than any of the jar/can stuff. You are right about keeping the stone in the oven as long as possible before putting the dough on as it does make a big difference.
bob
Jun 22, 2009, 5:42 pm
#15
Join Date: Feb 2005
Location: Vancouver, BC
Posts: 1,553
We make the odd pizza at home and we love putting whatever and how much toppings we want but we still like take-out/delivery because we can replicate various crusts and even the sauce.
I'm not sure if this makes a difference but we use a bread maker to make our dough. I want to try buying dough from a baker to see if that makes any difference. Plus, the way we handle it, it only ends up being a crispy thin crust.
We never use the oven but instead lather the crust up with olive oil and then toss it onto the Weber to brown one side, take it out, top it, and then do a final bake.
We do the standard toppings of course be we had some great luck with a balsamic, caramelized onion, and goat cheese topped pizza once. We have some nice basil and tomatoes growing in the garden this year so we might have to do a Margherita.
I'm not sure if this makes a difference but we use a bread maker to make our dough. I want to try buying dough from a baker to see if that makes any difference. Plus, the way we handle it, it only ends up being a crispy thin crust.
We never use the oven but instead lather the crust up with olive oil and then toss it onto the Weber to brown one side, take it out, top it, and then do a final bake.
We do the standard toppings of course be we had some great luck with a balsamic, caramelized onion, and goat cheese topped pizza once. We have some nice basil and tomatoes growing in the garden this year so we might have to do a Margherita.