Pizza

After my last pizza, I had to make more! This time I made two smaller pizzas, one with pepperoni and mushroom and this one with just pepperoni. Very tasty! I also found out my oven goes to at least 500F which is cool.

Firing up the v1.0.0 backyard pizza oven for the first time, I guess I went too hot too fast. Fortunately I can scavenge another rock from work and try again.

While mixing my dough tonight I forgot to add the yeast. I noticed after it “rose” for an hour. I went ahead and added the yeast, but it did not rise during baking. It was still good though.

This is a recipe from the website seriouseats.com. It's really amazing. The crispy cheese edge is the best.

I add sugar to the warm water in which i dissolve the (dry) yeast. It seems to give it a little "jump start". I read somewhere that yeast loves that stuff. Is that a mistake or valid?

Made in my conventional oven, 550F for 11 minutes, using a pizza stone. Pineapple, jalapenos, pepperoni, and some pineapple/jalapeño hot honey for toppings. Recipe for the dough.

Saw a thread discussing the varieties of frozen pizza and it made me glad I make my own.

The pizza pictured is 16", costs about $2.75 to make and serves 2 people comfortably. Oh, and taste? There's really no comparison.

The only real barrier to anybody making pizza like this is just the willingness to practice. It does take a while to get it down, but once you do it's like second nature - and so worth it!

Made some dough for the first time with a recipe I found on the internet back in 2022. I think I let it rise too long as it has a funky taste. Not quite sour but that's the best way I can describe it. Obviously the sauce was in a jar but didn't wanna mess up two things at once.

Just found this place so hopefully going to try out some of the chemistry instructions here.

I was so eager that I almost forgot to take a picture...!

Got some pizza disks for Christmas. Makes it so much easier to cook a good hand-stretched pizza crust in my home oven.

Pepperoni for my wife; mushrooms and onions for me. A blend of mozz, Muenster, and feta on both.

But this time with thin sliced peppers for more even coverage :)

Just onions, olives and oregano. Mmmh.

Recipe. Made on sourdough crust. Forgot the cilantro, but it's still delicious.

Same dough as yesterday, just 36 hours instead of 12.

Supermarket brand pizza flour, 58% water, mashed canned tomatos, gouda, bit of fresh mozza, hot peppers and oregano.

I was scared to stretch the dough further, been a really hot day and it seemed easy to rip. Oh my god so delicious.

Supermarket brand pizza flour, 58% water, mashed canned tomatos, fresh mozza, grana padano, olive oil and basil.

I used king Arthur's whole wheat crust, and loosely followed this recipe for toppings. I could have browned the top a little more, but I was hungry.

Are you making pizza this weekend??

If so what is your plan? What kind of dough or prep? What style? How are you going to bake it? Any changes from last time you made pizza?

Not possible. It is the best combination to put on a pizza and anyone who disagrees is wrong.

Olive oil, garlic, nutmeg, Parmesan, mottz and basil.

I think I went half a cycle too long in the oven. I'm not sure the frequency of rotation but I want to get a timer in the pizza kitchen.

Hey all,

I modified my Qstove to take a pizza steel instead of engineered stone and am sharing the results here.

Hi friends. Does anyone have a tried-and-true yeasted gluten-free dough recipe? I know it can be done, because the pizza in Sicily made me cry with joy. It was like pizza I remembered from BC (Before Celiac), and even my spouse thought it was as good as his glutenous ones. I have tried many recipes since that trip, even translating some from Italian, but always end up with sad, hard crusts.

I’m willing to buy special ingredients, use special methods, or learn all the hacks for whatever recipe you use. I just want real pizza again! Thanks for any leads y’all have.

From the side:

Bottom:

I have made pizza before but I am still chasing perfection and this time I got a bit closer!

The big innovation here are flour additives, that is nearly pure gluten, baking enzymes and powdered sourdough. This gives taste and raises the protein content of the dough to 17%.

Notice how the crust has a lot of large bubbles and generally large volume, compared to my previous attempts. This helps cook the crust more, leading to more crunch and a browner color. My previous attempts have always been very pale but this time it is an appetizing brown and some charring!

Also note the "leopard-spotting" in the bottom! I've never gotten them so obvious before.

Generally very happy with this result and I will definitely use these additives going forward for pizza, it makes a real difference.