Stole this idea from the US sister site. Show off your skills, share ideas if you're interested. I made the round pizza (directly below) today and the square with basil some time ago but making squares is my favorite so I posted it also.
The Homemade Pizza Thread
- Thread starter DavidDetroit
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Oneflewover
Landlord.
Nice crust there David in the top photo. I see you are a fan of loading up a pie!
We got a portable pizza oven quite recently - an Uuni. Don't know if you get them in the states? Pizza night is a regular feature now at our house and I'm getting pretty good results. Nice idea for a thread
For me it's about the dough and quality toppings. Couldn't find many pics, but here's one from a while ago
We got a portable pizza oven quite recently - an Uuni. Don't know if you get them in the states? Pizza night is a regular feature now at our house and I'm getting pretty good results. Nice idea for a thread
For me it's about the dough and quality toppings. Couldn't find many pics, but here's one from a while ago
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Thanks @Oneflewover.
The Uunis are sold here and they look really nice.
I cook indoors so around this time I'm making more pizza. I have used the BBQ with six burners on, two off and placing the pizza over the two unlit burners but it's not ideal.
The Uunis are sold here and they look really nice.
I cook indoors so around this time I'm making more pizza. I have used the BBQ with six burners on, two off and placing the pizza over the two unlit burners but it's not ideal.
I have an Ooni but no photos of my pizzas. It is great oven and we have made a lot of pizzas over the summer.
Love a good pizza, we have a bread maker from where we make our pizza dough. A pizza oven is in the queue of things to buy. I tend to think less is more on a pizza nowadays so just tend to have some red onion, tomatoes and mushrooms on mine.
I've not splashed out on a pizza oven yet, but I have to say a basic pizza stone in the regular oven at MAX temperature, and keeping the cheese portion size under control, has massively improved my pizza quality. I've eaten a lot of soggy pizza working that out.
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Oneflewover
Landlord.
Cut / tear into quite small pieces well in advance, then put in a sieve lined with kitchen towel for a couple of hours. Press the liquid out
Oneflewover
Landlord.
I agree less is more for sure. I've stopped using the breadmaker for pizza dough. I think it overworks it and stretches the glutens resulting in a overly chewy end result. I use the 24/48 hr recipe from this book, highly recommended The Elements of Pizza — Ken's Artisan
Or buy the special pizza mozzarella that you can get in Tesco. It's a bit like putting plastic on your pizza but it stops the sogginess.
Oneflewover
Landlord.
Thoughts on the sauce? Just a tin of good quality tomatoes whizzed up with seasoning and sometimes oregano for me.
Going to make one of these with the extra dough. I get three, 453g doughs and a 225g dough from a batch and use the small one for the turnover. I knew them as "pizza turnover," originally, but most everyone knows them as a calzone. Funny that the original owner of the pizzeria I worked at was from Italy.
I'll cut one in half later today because they all look the same on the outside.
Brewnaldo
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Similar but a touch garlic and cook it down slightly
I do that pretty much. Four cans of diced tomatoes, fresh garlic and then I simmer it until it's pizza sauce consistency and then salt and pepper to taste.
That is more of a Detroit style square sauce though and so lacks some of the nuances.
The place I worked at as a kid had 13 ingredients, not sure if I can remember all of them though.
Edit: I blend the tomatoes.
I bet it doesn't look like a pasty inside.
Pasties are very big in northern Michigan. I'm not very familiar with them so I checked some images and they look really good.
They sure don't look the same on the inside.
Get some Fior Di Latte, i buy mine from Adimaria.co.uk along with flour and other stuff. It's perfect for pizza, and if you ever end up cooking one in the World Championship you'll be expected to use it!
San Marzano's blended with some salt and fresh basil for me.
Here's the highlights of my last Adimaria order, the pizza in the oven and the end result.
Not got any pics but we do pizza night most Fridays in the summer. Have to say the Uuni is one of the best investments we've made. If you're thinking of getting one - do it!
Can you freeze the 1KG packs of Fiore Di Latte?
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