The Homemade Pizza Thread

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Stole this idea from the US sister site. Show off your skills, share ideas if you're interested. I made the round pizza (directly below) today and the square with basil some time ago but making squares is my favorite so I posted it also.
crust.jpg
two slices.jpg
s basil cked.jpg
 
Nice crust there David in the top photo. I see you are a fan of loading up a pie!

We got a portable pizza oven quite recently - an Uuni. Don't know if you get them in the states? Pizza night is a regular feature now at our house and I'm getting pretty good results. Nice idea for a thread 👍

For me it's about the dough and quality toppings. Couldn't find many pics, but here's one from a while ago

IMG_20210822_170258949.jpg
 
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Love a good pizza, we have a bread maker from where we make our pizza dough. A pizza oven is in the queue of things to buy. I tend to think less is more on a pizza nowadays so just tend to have some red onion, tomatoes and mushrooms on mine.
 
Anyone have a solution to the problem of water leaching out of fresh mozzarella? Using an Ooni Koda, for reference.
 
Anyone have a solution to the problem of water leaching out of fresh mozzarella? Using an Ooni Koda, for reference.
Cut / tear into quite small pieces well in advance, then put in a sieve lined with kitchen towel for a couple of hours. Press the liquid out
 
Love a good pizza, we have a bread maker from where we make our pizza dough. A pizza oven is in the queue of things to buy. I tend to think less is more on a pizza nowadays so just tend to have some red onion, tomatoes and mushrooms on mine.
I agree less is more for sure. I've stopped using the breadmaker for pizza dough. I think it overworks it and stretches the glutens resulting in a overly chewy end result. I use the 24/48 hr recipe from this book, highly recommended The Elements of Pizza — Ken's Artisan
 
Thoughts on the sauce? Just a tin of good quality tomatoes whizzed up with seasoning and sometimes oregano for me.
 
pizza turnover.jpg

Going to make one of these with the extra dough. I get three, 453g doughs and a 225g dough from a batch and use the small one for the turnover. I knew them as "pizza turnover," originally, but most everyone knows them as a calzone. Funny that the original owner of the pizzeria I worked at was from Italy.
I'll cut one in half later today because they all look the same on the outside.
 
Just a tin of good quality tomatoes whizzed up with seasoning and sometimes oregano
I do that pretty much. Four cans of diced tomatoes, fresh garlic and then I simmer it until it's pizza sauce consistency and then salt and pepper to taste.
That is more of a Detroit style square sauce though and so lacks some of the nuances.
The place I worked at as a kid had 13 ingredients, not sure if I can remember all of them though.
Edit: I blend the tomatoes.
 
View attachment 55177
Going to make one of these with the extra dough. I get three, 453g doughs and a 225g dough from a batch and use the small one for the turnover. I knew them as "pizza turnover," originally, but most everyone knows them as a calzone. Funny that the original owner of the pizzeria I worked at was from Italy.
I'll cut one in half later today because they all look the same on the outside.
I bet it doesn't look like a pasty inside.
 
Anyone have a solution to the problem of water leaching out of fresh mozzarella? Using an Ooni Koda, for reference.

Get some Fior Di Latte, i buy mine from Adimaria.co.uk along with flour and other stuff. It's perfect for pizza, and if you ever end up cooking one in the World Championship you'll be expected to use it!

Thoughts on the sauce? Just a tin of good quality tomatoes whizzed up with seasoning and sometimes oregano for me.

San Marzano's blended with some salt and fresh basil for me.

Here's the highlights of my last Adimaria order, the pizza in the oven and the end result.

2E622748-A415-4EC7-83EB-0C74F990CC69 (1).jpeg
IMG_2228.jpeg
IMG_2226.jpeg
 
Get some Fior Di Latte, i buy mine from Adimaria.co.uk along with flour and other stuff. It's perfect for pizza, and if you ever end up cooking one in the World Championship you'll be expected to use it!



San Marzano's blended with some salt and fresh basil for me.

Here's the highlights of my last Adimaria order, the pizza in the oven and the end result.

View attachment 55180View attachment 55181View attachment 55182
Can you freeze the 1KG packs of Fiore Di Latte?
 

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