homemade from scratch pizza

[gta_bmx]

http://allrecipes.com/Recipe/Jays-Signature-Pizza-Crust/Detail.aspx

This is a great recipe that we use for the crust. Flour is cheap, and the rest of the stuff you probably already have in your pantry and fridge. I figure it costs about $12 to make 2 large delicious pizzas (enough for 2-3 meals). It would be even cheaper than that if we didn't use the "cool guy" (as Patrick Norton would say) fancy mozzarella cheese from our local Italian deli/store. The final product is awesome and way better than the major chain pizza places and also better than most mom and pop places, and of course it's cheaper.

Besides the basic stuff for the crust, you will need a can or 2 of pizza sauce (depending on how saucy you like your pizza), mozzarella cheese (I suggest grating your own instead of using stale pre-grated cheese), and whatever toppings you like. We like pepperoni, diced green pepper, and olives. I also add hot peppers on mine. I like to use canned pizza sauces imported from Italy. Seems to taste better and isn't too pricey, and the labels are real cool.

http://www.ochef.com/97.htm

We use bread flour as opposed to all purpose flour. It seems to make a better pizza.

[gta_bmx]

The pain in the arse factor's pretty high for making homemade pizza, but it's fun. It's like Play-Doh for adults.

[ariastar]

Or throw it all in a bread-maker, liquid on bottom, yeast on top. Set to dough setting.

[masherscf]

Or throw it all in a bread-maker, liquid on bottom, yeast on top. Set to dough setting.

I'm all for the bread-maker for ease. But, the bread machine doesn't build up enough glutton for proper NY-style pizza. You need a kitchen-aid atand mixer of that...or, good old fashioned elbow grease.

[computoman]

You could get a premade pizza dough from the grocery store or pizza place.



Pizza dough is easy.
the night before just before bedtime.
A. Take:
3 cups flour
1 packet instant yeast
1 1/2 cups very warm water
1tsp salt for taste.
NO sugar required!!!
B. Stir till it is mixed well
C. Throw into an oiled bowl that is large enough for a rise.
D. Put the bowl covered in a warm place.
The next day after work
E. Put the expanded dough on a floured surface and fold over only two or three times without deflating it too much.
F. Put back in bowl to rise a bit again for an hour or two till just befor ehte game starts.
G. Take out of bowl and gently spread the dough out on a greased pan (or cormeal and stone)
H. Add your favorite toppings and sauce.
I. throw uncooked pizza in oven preheated to 450 degrees or higher
j. Let cook until dough is brown. Keep an eye on it. (More or less 20 to 30 minutes)
K. take pizza out of the oven and eat it.

Mangia!





p.s. quick easy 20 minute pizza
two cups flour
2/3 tbsp baking powder
2/3 tbsp baking soda
1 tsp salt
1/2 cup buttermilk (you could probably use regular milk with a drop ot two of juice)
1/4 cup oil

mix well.
fold dough on floured surface till at least ten times.
spread out dough on greased pan
add favorite toppings and sauce (Meat needs to be precooked!)
put pizza and pan into preheated oven at 450 degrees
let cook for only ten minutes or it will burn.
take buscuit pizza out of oven and eat

[tokenuser]

I'm all for the bread-maker for ease. But, the bread machine doesn't build up enough glutton for proper NY-style pizza. You need a kitchen-aid atand mixer of that...or, good old fashioned elbow grease.I can get a decent white pizza dough out of a bread machine (love our bread machine :) ), but we have an awesome wholewheat crust that only works if you do it in a stand mixer.

Aria, exercise that new toy of yours and try a real proofed dough.

BTW - real secret for good pizza is to get the oven preheated with a pizza stone, and cook the pizza on the stone ... and anchovies.

[esophagus]

My sister got a pizza stone for Christmas so we made a couple of pizzas for New Years. Delicious.

[masherscf]

I can get a decent white pizza dough out of a bread machine (love our bread machine :) ), but we have an awesome wholewheat crust that only works if you do it in a stand mixer.

Aria, exercise that new toy of yours and try a real proofed dough.

BTW - real secret for good pizza is to get the oven preheated with a pizza stone, and cook the pizza on the stone ... and anchovies.

I scorchingly hot oven helps. I prefer at least 550 degrees for pizza on the stone. I use a 16x16 unfinished quarry tile from Lowes.

[ariastar]

You need a kitchen-aid atand mixer of that...or, good old fashioned elbow grease.

Got one of those too, for Christmas. Love it.

[masherscf]

Got one of those too, for Christmas. Love it.

Well, fire that sucker up. We got one for a wedding present 12-years ago and we use it at least twice a week and it's still going strong.



http://farm4.static.flickr.com/3149/2584624985_ddfe5dafc6.jpg

[ariastar]

Well, fire that sucker up. We got one for a wedding present 12-years ago and we use it at least twice a week and it's still going strong.

It gets plenty of regular use!! I want to try bread dough for the hell of it, even though six feet away is the bread maker.

[scoobydiesel]

we should have pizza cooking contest or something...but i have not cooked a pizza in ages...

[ariastar]

How could this be tested?

I'm a sucker for pesto pizza, btw.

[masherscf]

I'm working on a Chicago style recipe right now. I'd welcome any ingredient suggestions.

[tokenuser]

I'm working on a Chicago style recipe right now. I'd welcome any ingredient suggestions.I just can't get into Chicago style pizza. I am afraid I am a thin crust person ... and not a "New York style the-crust-is-so-soggy-it-has-to-be-folded" thin crust, but one that is cripy, almost flat bread like. A little droop is OK, but a great pizza starts with a great base, and needs to get finished in a hot oven on a pizza stone (or better yet, a wood fired pizza oven .... hmmm ... need to push that point on the wife for the next house).

[masherscf]

I just can't get into Chicago style pizza. I am afraid I am a thin crust person ... and not a "New York style the-crust-is-so-soggy-it-has-to-be-folded" thin crust, but one that is cripy, almost flat bread like. A little droop is OK, but a great pizza starts with a great base, and needs to get finished in a hot oven on a pizza stone (or better yet, a wood fired pizza oven .... hmmm ... need to push that point on the wife for the next house).

I know what you're talking about. It's almost like a cracker.

I like all kinds of pizza. Sicilian, Neapolitan , Greek, New York, Chicago, Hawaiian, Stromboli, Calzone, Fococcia.... I love it all.

[ariastar]

I like either the thin, crispy crust, or a thicker bready crust, not that soggy stuff. Ick! Sicilian is excellent, but MUST be made with white sauce.

[masherscf]

I like either the thin, crispy crust, or a thicker bready crust, not that soggy stuff. Ick! Sicilian is excellent, but MUST be made with white sauce.

Proper NY-style is not soggy. But, that particular style is best in smaller pies like the ones you get in Western Europe.

[alaskalonewolf]

I agree... nom nom nom nom nom nom... best thread, ever.

[tokenuser]

Proper NY-style is not soggy. But, that particular style is best in smaller pies like the ones you get in Western Europe.Don't get me wrong, I've had New York style pizza without a soggy crust, and it was much closer to a Neapolitan style pie ... but I *hate* soggy crust. Often its because the toppings were overloaded, or the wrong cheese was used (moisture content too high).

[masherscf]

Don't get me wrong, I've had New York style pizza without a soggy crust, and it was much closer to a Neapolitan style pie ... but I *hate* soggy crust. Often its because the toppings were overloaded, or the wrong cheese was used (moisture content too high).

A crisp crust requires the stone and a blindingly hot oven.

And, topping control is a huge concern w/ thin flexible crusts. Proper choice of low-moisture cheese and pre-cooking toppings is essential.

It always amuses me that pizzerias charge per topping when the total amount of the toppings is pretty much static. A small NY-style pizza can only take 12 ounces of toppings...including the cheese. If you start piling on a list of toppings, you end up having to go pretty short on some of them. Mind you, there are some delicious combination to be had. But, this is not an economical choice when ordering at a pizzeria.

[tokenuser]

I am serious about a pizza oven/outdoor kitchen in our next house.
And it might happen sooner rather than later <whistles> :rolleyes:

[alaskalonewolf]

Dude... I wish they had the pizza MRE (http://en.wikipedia.org/wiki/MRE). If I had that going, I'm be a gadjillionaire with a Pizza Hut built into the side of my house.

Additional References:

http://www.thereadystore.com/catalogsearch/result/?q=pizza&submit.x=0&submit.y=0
http://www.mrefoods.com/cart/prodcat.asp?catref=MRE%20Entrees
http://theepicenter.com/mre_military_meal_ready_to_eat.html
http://www.campingsurvival.com/fulmremilrea.html

[rabidbadger]

Xibby barbeques his pizza. the photos look yummy. surprised he aint added to the thread yet.

I fail at making pizza, though. Best I did was using the Boblili prefab crust. I suck at baking anything bread-ish

[xibalba]

Yea a pizza on a charcoal grill is good make sure to use some wood to smoke, something ya like the flavor of and the cheese absorbs the flavor and makes it so good.

[ariastar]

BBQ'd pizza sounds so damned good.

[tokenuser]

Yea a pizza on a charcoal grill is good make sure to use some wood to smoke, something ya like the flavor of and the cheese absorbs the flavor and makes it so good.Applewood chips soaked in apple juice ... amazingly awesome with cheese (and pork, but thats a different story).

[alaskalonewolf]

...dude, so friggin' hungry.