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Do you make your own pizzas from scratch?

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Well do you punk?

  • Why yes, yes I do.

  • No. People really do that?

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disappoint said:
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?
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Why whole wheat?
 
Fresh dough from the bread maker
Brush with olive oil and let rise after spreading on a greases pan

Ragu
Add oregano
Fresh grated mozzarella

And these days pepperoni for me and the kids
Canadian bacon and black olives for my wife

Ideally I'd like to find better quality cheese and pepperoni but don't have time the drive around to the larger groceries.
 
Sorta.

I use a Boboli Thin Crust as my base.

My sauce is a mixture of the following:
Extra Virgin olive oil
3-4 Mashed garlic cloves
Black pepper
Sea salt
Crushed red pepper
Oregano
Basil leaves
Chipotle pepper

I apply the sauce to the crust.

Then add sliced fresh tomatoes, olives, sun-dried tomatoes, pepperoncini, and a four-cheese Italian cheese mixture.

I start by pre-heating the oven at 500F with a pizza stone. I then prep the pizza as stated above. By the time I am done, the oven is also done pre-heating. I place the pizza on the stone, reduce oven temp to 350F and then bake for another 20 minutes or so.
 
It's a recent thing for me. Right now, I'm experimenting, looking for something readily available and not too expensive.
Flour:
Didn't like all-purpose. Sticking with bread flour.
King Arthur--Crispiest. Almost too crispy, like a cracker. $1 more per bag than the others.
Gold Medal--Breadier, has a strong chew to it.
Pillsbury--Just bought. We'll see how it goes.

Cheese
Sargento over Kraft.

Sauce
I've tried a bunch of different brands and styles (whole, petite, pureed). No right or wrong, just depends on what kind of pizza you feel like having.
Hunt's has a resealable tetrapak that is really convenient.
MuirGlen Organic Tomato Sauce is good. I wasn't expecting it to have ingredients other than tomatoes though.

Pepperoni
Wilsons is my favorite so far.
Hormel wasn't bad, but not great either.
There's a local comany, Ezzo, that I want to try. Not sure if they sell retail though.
 
Speaking of Sauce, am I the only one who just uses crushed tomatoes and sprinkles some garlic and oregano on it? Personally I can't be bothered to make an actual sauce and I really don't notice the difference doing it my way.
 
I don't cook a sauce, but I'll use different forms; whole, crushed, petite, pureed. I think my favorite was whole tomatoes crushed with my hands, salt, pepper, and some olive oil. It's a fresher taste, just different from what you get from a pizza shop.
 
twinrider1 said:
I don't cook a sauce, but I'll use different forms; whole, crushed, petite, pureed. I think my favorite was whole tomatoes crushed with my hands, salt, pepper, and some olive oil. It's a fresher taste, just different from what you get from a pizza shop.
Click to expand...


I'll have to try that sometime. I sorta got the idea of just using tomatoes from a local pizza chain. They started pushing their new "sauce" that was basically just tomato and olive oil. Gave it a try and was amazed at how good it was.
 
When you don't feel like firing up a 550F degree oven, these ovens get hot enough for a pizza hobbyist.

0066567901348_500X500.jpg




They are great fun for kids wanting to get some practice. I have made some very fine 12" pies using just such an oven, by simply modifying the bottom with some unglazed quarry tiles for better heat retention. I also usually warm it up for fifteen minutes. Sometimes I will prefreeze a pizza to have it on the ready.
 
I don't make my own dough, but I like to make pizza on the bbq. Straight on the grill without a stone or anything. Comes out great.
 
Making dough is most of the work. I'll roll out about five 12" crusts and freeze them. Whenever I want to make a pizza, I pull out a crust, let it thaw out for 30 minutes, and then make a pizza. I'll admit that a frozen crusts is not as good as a fresh crust, but it is convenient. It only takes me about 5 minutes to throw together a great pizza with a frozen crust.
 
DrPizza said:
I prefer a high gluten flour mixed in.
Click to expand...

I buy it in 50 lb bags at a local wholesaler. I make sauce out of crushed tomatoes garlic and standard herbs. I really don't have a recipe. Given a choice I use fresh mozzarella. The Lehmans dough I linked to makes a decent NY style pizza and I let it proof in the fridge from overnight to 3 days and once for five without harm. Two days works well. I use SAF instant gold yeast and I find it revives well if the dough is frozen. My mixer is just about.unbreakable so I can make many pizzas worth of dough at once. I usually shoot for 63% hydration.
 
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