Do you make your own pizzas from scratch?

[Hayabusa Rider]

I do.

 

[effowe]

As do I. I just made some dough tonight from the Cooks Illustrated cookbook. It's New York style crispy crust, it's now sitting in the fridge for 24 hours getting ready for tomorrow. I'll post some pics tomorrow.

 

[eldorado99]

I have, but not very often.

 

[Hayabusa Rider]

As do I. I just made some dough tonight from the Cooks Illustrated cookbook. It's New York style crispy crust, it's now sitting in the fridge for 24 hours getting ready for tomorrow. I'll post some pics tomorrow.

Excellent! I've made their margarita pizza and it worked well for only a 550f oven.

 

[GagHalfrunt]

I make my own sauce and my own dough. Use store-bought cheese and pepperoni, does that count as scratch?

Actually, I VERY rarely make regular tomato/mozz/pepperoni pizzas. When I make them at home I go for Mexican or white clam.

 

[sandorski]

I have for the last 6 months or so...was just thinking of making some tonight, as a matter of fact.

 

[gorcorps]

How far back in the process do you consider scratch? No I do not grow my own wheat and grind my own flour.

 

[xanis]

I've been doing it here and there, but the dough never seems to come out right. I've followed a few recipes and I even got a pizza stone, but I still can't seem to nail the perfect dough down.

 

[Hayabusa Rider]

How far back in the process do you consider scratch? No I do not grow my own wheat and grind my own flour.

Planting crops doesn't count. To my way of thinking making your own dough and sauce.

 

[mmntech]

Not from scratch scratch. I buy fresh dough balls from a local Italian bakery. Making Pizza is pretty easy. I do it on the BBQ during summer.

 

[Ayah]

Sometimes. Other times, I want wicked deep dish which I can't make in my apartment.

 

[Hayabusa Rider]

I have for the last 6 months or so...was just thinking of making some tonight, as a matter of fact.

Might be worth checking this and the associated forum out. This is my "go to" dough.

http://www.pizzamaking.com/dough_calculator.html

 

[Mixolydian]

My mom does/did all the time.

 

[vi edit]

I usually make up a huge batch of naan that will be used for scooping up Indian food one day, doing Cuban Sammiches on the grill the next, and then flatbread pizzas on the grill the last day.

Tour de cuisine in 3 days.

 

[Dulanic]

I do. I make my own sausage and sauce too. I buy premade dough though.

 

[Possessed Freak]

I am the only guy who said no, huh? I genuinely doubt you people don't enjoy a pie from a pizzeria on occasion.

 

[Mixolydian]

I am the only guy who said no, huh? I genuinely doubt you people don't enjoy a pie from a pizzeria on occasion.

Poll didn't say "Do you ONLY eat pizza you make from scratch?"

 

[nehalem256]

I use the pre-made add water mix and a jar of sauce.

 

[DrPizza]

Yep, from scratch. No recipe - all by eye. Store bought dough balls suck - at least the ones around here.

 

[Matthiasa]

It's not like it's hard to do...
The biggest issue is planning ahead for the dough.

 

[Howard]

What, like, all of them? Or have I ever done it in the past?

 

[Anubis]

no, but i don't get the frozen ones either. i don't eat pizza often, when i do i just order it from one of the places in town

 

[Dirigible]

Of course I do.

My latest batch of sauce has too much garlic though. I didn't think that was possible, but it is.

 

[Cookie]

I voted yes, but I haven't done it in a few years. I even grew the tomatoes and most of the herbs and made the sauce with them. That tomato sauce was so fucking delicious all by itself, half the time I forgot to add the herbs and it didn't matter. I used the bread maker to make the dough.

 

[disappoint]

I've been doing it here and there, but the dough never seems to come out right. I've followed a few recipes and I even got a pizza stone, but I still can't seem to nail the perfect dough down.

1 cup of water, heat to 110F in a large stainless steel bowl
2 cups of flour, 1/2 cup of whole wheat flour
1 teaspoon of yeast
3 TB olive oil
I also throw in some chopped dry rosemary

Mix the yeast in the water with some sugar and let it sit for 10 minutes in a warm place. Then mix in the rest of the ingredients. You might have to put some more flour in if it's too wet. Let it rise for an hour or 2.

Mine always comes out perfect. Don't use too much sauce. You do preheat the stone in the oven right?