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Anyone else make their own pizza...

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We make French-Bread pizza quite often... Loaf of french bread from the store cut in half. Get some sauce and spread it on there, add pepperoni, cheese, etc. Backe it for a whiel then broil it to finish it off. Yumm
 
so anyone willing to share their sauce or dough recipes? is the dough just basically water, flour, and yeast? anyone have special doughs? i'd love to make pizza from scratch.. what kind of equipment is necessary? i don't mind kneading the dough by hand
 
Originally posted by: habib89
so anyone willing to share their sauce or dough recipes? is the dough just basically water, flour, and yeast? anyone have special doughs? i'd love to make pizza from scratch.. what kind of equipment is necessary? i don't mind kneading the dough by hand
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try dough recipes from epicurious or foodnetwork, play around with a few until you find one you like the most. basic doug ingredients are sugar, salt, flour, water yeast (some recipes use honey in place of sugar). some also call for olive oil in the dough.

all i use is a bowl and a fork to mix, i start with the fork and once i work most of the flour in go at it by hand. ive used a food processor a couple of times, i have a dough blade for mine, and use it for recipes i make a thin crust with, mine is too small to hold enough dough for a thick crust (since i usually make enough dough for 2 crusts at once).

i usually make a marinara sauce, enough for a few pizzas, sandwhiches, calzonnes, some pasta, whatever. itll last a couple weeks in the fridge

1/2 white or yellow onion, chopped
3 cloves garlic, chopped
2 28oz cans crushed tomatoes (you can use whole canned tomatoes, or stewed if you prefer, but youll have to mash the sauce up a bit)
basil (chopped fresh, if you can get it, but dry works if you must)
oregano (i usually use dry)
chili flakes (cayenne works ok if you dont have chili flakes)
olive oil
1/2 cup red wine (optional)

saute the onion in olive oil over medium heat, until soft
add garlic, saute one minute (it can get bitter, dont overcook it)
add wine (if using), deglaze pan, reduce by half
add tomatoes, stir sauce together, bring to a simmer
add 2 tablespoons of dry basil, or 3-4 chopped basil leaves.
add 1 teaspoon oregano
add 1/2 teaspoon chili flakes
stir, hold at a simmer for 20 minutes (stirring occassionally)
taste, add herbs/salt/pepper to taste
continue to simmer until "thick"

thick is a matter of preference for some, after 20 minutes spoon some onto a plate and see how much water runs out. if its alot, keep going, if its not much just simmer until you like the consistency. if you get busy doing osmething else and it gets too thick, thin it out with an ounce or two of red wine or water until you like what youve got.

 
Originally posted by: Spook
I've been working on perfecting my pizza... ditched my Kitchen Aid, and had to get something better to help make dough. This new Electrolux DLX 2000 seems to do a much better job at the dough than the KA, but then I've only used it twice so far.

Anyone else make their own pies?

What do you use for sauce, and cheese?

I've been using these highly recommened 6in1 tomatoes, and Grande cheese...
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that is a niiice mixer.... it's a task specific equipment... a DOUGH mixer, isn't it.
 
Originally posted by: Spook
Check out this site Pizza Making... these guys really get into pizza making
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yep, that's been on kick butt site.

wish i had a site like that 10yrs ago when i figured out things like worthiness of a baking stone on my own.

back then all there was were crappy pizza books too...

nowadays stones are sold everywhere...
and internet sites with 'real' info.
 
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