Homemade Pizza ~ Thin crust {pix}
 

Momma Mia!!! I made some pizza for dinner tonight.

It was good :)

Before baking:
http://photos-d.ak.fbcdn.net/hphotos..._4851312_n.jpg

After baking:
http://photos-e.ak.fbcdn.net/hphotos..._1000235_n.jpg

That looks tasty

Wow! Way better than what I had.


.

needs more CHEEESEEE!!!!!!

Pile it on TIM!!!!!

LOL - Less is more :thumbsup

Looks good...

I would have added homegrown basil leaves and seeded the plum tomatos.

Man that looks like a good time!

Tim, do you have a pizza stone?

PS if not, skip paying for them (they expensive). Just go to a garden center and pick up a couple 12x12 brick paving stones. Give them a good wash in hot water (no soap) and you are good to go. I leave mine in my oven 24/7 and only take them out when making some cookies.

Every pizza stone I've ever had cracked with a loud bang.


.

Did you put it in a warm oven? They should be brought to temperature slowly.

That is why I endorse garden bricks, plus they are a buck each.

i had that happen to me once

I kept them in the oven, only scraped never washed them and even the big pieces I saved and tried to use snapped. Eventually had gravel in the oven.


.

Interesting shape for a pizza.. it made me hungry. :(

I notice your location says Florida. Good chance your stone could be absorbing humidity from the air. Then when it heats the water expands and boom!

It's funny, the cooking store where I got them treated me like shit after I returned the first 2. Looked at me like I was playing frisbee in the parking lot with them. Bricks seem like a good idea.


.

The kitchen store crap is well crap. I am not one for many gadgets. I shop smart and kitchen stores often do not fall in that area. However restaurant supply stores are another story - but warning they also carry some crap too for the stupid customers.

I see it like this.
Pizza ovens have been made of brick for hundreds of years at least. Why in the fuck would I pay more for something that is not brick?

Nicely done!

yumm :thumbsup

Anyone ever try to barbecue a pizza?


.

looks delicious. i used to make homemade pizza but i got lazy - but also realized that it cost almost as much to make it at home as to get take out.

really?

Unless I do take and bake, around here average medium pizza is about 20-25 bucks depending on number of toppings. I can not stand pizza hut, domino's, so chain wise the closest I get is round table. Delivery typically ads 3 bucks plus tip.

Home built.
Dough - few cents to a buck for a huge pre made chunk from pizza place.
Cheese - 1-2 bucks worth
Sauce - 1-2 bucks worth of tomatoes, I use canned.

Toppings, I may add 1 meat or some other veggies. Assume worse and add in 2-3 bucks for more toppings.
So 3+2+2+1 for two medium pizza's. or 8 bucks each and thats actually expensive and assuming a shit load of toppings.

Both take about 20-30 minutes.

nice i just ordered papa john's

I made three large pizzas tonight for no more than 10 bucks. And they were awesome!!!!

I love making my own pizza! Fresh mozzarella is where it's at. I wish I could still get smoked mozz, but now I live in the sticks.

Smoke some yourself. Not that hard and super quick to do. You can do it on a stove top if you wanted.

I dunno.. I used to get huge chunks of it at cangiano's on staten island. I doubt mine would come anywhere near what they used to make. lol

??? :) .......


.

Yes, happy now :winkwink:

:1orglaugh:1orglaugh


.

500 degrees just doesn't cut it for great pizza. Your pizza looks nice but just not enough sear on the crust from the blazing heat.

I'm building a pizza oven someday for sure.

There is a trick to get past that since few of us will have 700-1200 degree ovens. Also works great on square pizza's but round is fine too. This is assuming your not after the cracker thin super crispy crust and you want a thicker but still very crisp crust. I personally do not go for many cracker type crusts.

1. Heat oven to blazing hot, leave door cracked open so it does not cycle off either. Most ovens will cycle on and off to maintain a given temperature.
2. You will be using a pan with some edges on it, be it round or square.
3. Spread a tablespoon or two of olive oil in the pan, push your dough down into the pan but making sure you do not press so hard the oil runs over.
4. Using finger tips kind of press it down in the center some more making sure there are plenty of dents but the center is key as it can be prone to rising.
5. Coat the top with some more olive oil, another tablespoon or two.
6. Bake it for roughly half of the baking time needed - 10 min or so.
7. Remove from oven, quickly add sauce, cheese, and toppings (helps to precook any wet toppings) and remember to much cheese makes grease.
8. Put back in oven
9. Wait final 5-10 minutes, often on broil now oven wise.
10. Remove, cut and eat.

Bottom will be super crisp thanks to oil, top crust will be golden brown and crisp again thanks to oil and advance baking - plus moisture items will have less time to make it soggy.

Only cooking difference is that when I do it that way I will cook in middle of oven on not on the stones. I will leave stones in there though.

Niiiiiiiiice pizza :)

Oh I forgot in my previous novel I posted.

It really helps to take your salami, pepperoni, whatever that has tons of fat in it as well, then place them in a single layer between some paper towels. Nuke them for like 30-45 seconds and well pat them dry some more. That alone removes a ton of extra grease. Which can mess with the crust.

Nice ideas but at the end of the day you are still cooking a pizza at 500 degrees, if you're lucky.

I'm afraid the only way for perfect pizza is to get old school in your garden with clay or brick.

oh wow that looks really good.

It works.

Fucking with the door alone on an oven can get it closer to 600 or higher.
Using the oil plus that heat - well past its own smoke point will result in a much higher temp on the crust thus charring it some, rising it quick, plus making it super crisp.

Perfect pizza is a myth anyways. To many variables, to many varieties, and well to many people. Deep dish sucks inside of a standard pizza oven and you need more of a bread pit. Chewy crust and again brick ovens then fail and you had better be looking at earthen based ovens plus changing the dough. Desire super thin cracker crust then yes a pizza oven will get it close - yet again not perfect because next people will bitch that you did not use water from NY city, yes it matters and has been proven.

Now if someone wants a great pizza at home without building a couple thousand dollar multi oven in their backyard out of assorted bricks, dirt, mud, and iron and stone work. I highly suggest trying what I suggested.

oven temp comment +1
coal fired http://www.johnsbrickovenpizza.com/about.html

Now shall we fight over coal, charcoal, lump charcoal, or hardwood?

solid work there.
i need to get a dough machine. Get my own pies going.

fuck i'm hungry now.

a kitchen aid will work perfect and it does more tasks.
Or you can just buy dough from almost any pizza place. They even freeze pretty damn well.

mmmmmmmmmmmmmmmmmmmm