The Homemade Pizza Thread

[user 47834]

Anchovies black olives capers lovely i love em on pizza in salads pasta soups, and don't forget that famous sauce that starts with w

Niçoise salad. Ramsay's one. Savage stuff.

 

[ruskythegreat]

I just got back from a week in China. Their pizzas don't have a tomato base, instead they use a soft cheese.

You may get lychees and durian as a toppinng!

 

[Mash Monster]

Well all this talk of pizza Today I decided to take the somewhat redundant Wood fired oven out of retirement ( not used it for 2 years ) My intention was just to warm it up and see if it was still intact !
Long story short couldn’t resist so threw a quick pizza together. Not my best but passable .

 

[YeastFace]

Having 'nduja and black pudding. Love haggis on pizza and black pudding works just as well imho.

Sorry, the base is from a Jus Rol packet

 

[Clint]

I like that! My best topping is still the previous day home made chicken tikka dopiaza.

 

[Tess Tickle's Brewery]

I like that! My best topping is still the previous day home made chicken tikka dopiaza.

Do you like meat pie sandwiches too?

 

[Clint]

Do you like meat pie sandwiches too?

You bet I do! Wiv brown sauce.

 

[Clint]

Proper man food.

 

[prog99]

I think my best (apart from haggis, jalapeño and blue cheese) was left over chilli and nduja.

 

[SMP Brewery]

Pizza on the Kamado.

 

[RichardM]

We had very good pizzas using Ken Forkish's "I slept in but I want pizza tonight" dough.
They were cooked on the Ooni and so good they had gone before I thought to take a photo.

 

[obscure]

My first attempt at using sour dough for my pizza dough. I was actually surprised how easy it was (using a 72 hour cold ferment). As for the sour dough starter I’m afraid it’s not a 200 year old Italian one but a two week old Oxfordshire starter.

Taste wise it’s pretty good, I’ve being doing 72 hour cold ferments using the Ooni app recipie so not exactly much more hassle. Pizza Toppings I kept simple tomato, buffalo mozzarella and salami.

 

[SMP Brewery]

Can’t believe it this is the best pizza I’ve made and it’s a frigging Hawaiian one, had some oak that didn’t fully burn last time so kept it in and it’s added a really nice smoky flavour.

 

[RichardM]

We had very good pizzas using Ken Forkish's "I slept in but I want pizza tonight" dough.
They were cooked on the Ooni and so good they had gone before I thought to take a photo.

Tonight it was the 24/48 hour dough, cooked in the top oven on a steel, boosted by the grill.
Again they were eaten before any photos were taken.

 

[SMP Brewery]

Tonight it was the 24/48 hour dough,

Snap, can’t go wrong with it.

 

[Brewshed]

I will shortly be able to join this thread. I entered a competition with a pack of cans of Proper Job just because I thought "Why not?". Very unusually I won! A couple of days ago a nice shiny Ooni 12 oven arrived. Not tried it out yet but can't wait.

 

[Mash Monster]

Back off holiday making good use of the unexpected weather so fired up the WFO and made a couple of Pizzas washed down with 2 or 3 pints of my Murgy Strait clone ( Thanks @chopps)

 

[roboto]

Recently treated myself to an Ooni after months and months of saying I couldn't justify it. Think I've cooked about 30 pizzas in as many days on it, and it's been worth every penny. Cooking pizza in the oven on a steel still works fine and I imagine I'll move back to that over the winter, but damn that 90 second cook is something...

Also discovered that a cheesy garlic bread (garlic paste, oil and pre grated mozzarella) on a 72h sourdough goes down a treat!

 

[Clint]

It's not the money justification you need to evaluate...its the enjoyment factor.
We're here for a good time not a long time.

 

[roboto]

It's not the money justification you need to evaluate...its the enjoyment factor.
We're here for a good time not a long time.

Amen brother. That's a motto we should all adhere to!

Also I'm having pizza again tonight, hah!