The Official Pizza Thread - Discuss all pizza here

[FedPostalService]

I do have a bag of 00 flour in the freezer, just for making pizza, never used it. I bought all kinds of diff flours and ancient grain BS during the Covid madness...that is where the sourdough baking originated. Do tell more about home pizza as you have time, fren.

It’s a pain trying to to emulate a Neapolitan style with a com’è oven, but I heat it up full blast for an hour with a pizza stone in, parbake the base with tomato sauce on (just well crushed San Marzano tomatoes, you don’t need anything else in the sauce) the add topping and return to the oven this time with the grill on too. Works well.

 

[Botchy Galoop]

It’s a pain trying to to emulate a Neapolitan style with a com’è oven, but I heat it up full blast for an hour with a pizza stone in

Thanks for the tips. I love the char that a wood fired oven can give, so am curious about trying to use my propane BBQ to parbake the dough.

 

[FedPostalService]

Thanks for the tips. I love the char that a wood fired oven can give, so am curious about trying to use my propane BBQ to parbake the dough.

I wish I had the space to do a proper wool fired oven but I’m a couple of floors up and I’d end up with carbon monoxide poisoning.


Anyone got one of those little electric pizza baking machine that does just one pizza? I’m tempted to get one of them.

 

[Cedric_Eff]

My favorite pizza combination is Hawaiian.

I just love the pineapple and the Canadian bacon combo.

Once, I made an margarita style Hawaiian pizza where it used an thinner crust and mozzarella cheese that’s not shredded.

 

[CallmeCicada]

Plan cheese pizza. Because getting a pie with toppings now costs me almost the price of a steak at a restaurant. (I don't count chain pizza places, they suck).

But I've found putting some furikake with the complimentary parmesan to actually be very delicious. I take some with me now when I go out to get a slice. Also goes good on French fries, highly recommend.

 

[AnOminous]

Me. Sort of, I guess.
I have all the necessaries. I make my own sourdough bread, so dough isn't a prob, I have a huge Lodge cast iron griddle that would make a suitable pizza pan, all the rest is easy to assemble...

I like doing the skillet pizza on the stovetop then finishing under a broiler.

A normal temperature oven that doesn't go over 500 really won't do well at a New York style pizza.

My favorite crust is fairly generic, except I use a very small amount of yeast and do a long, slow rise in the fridge. At about a week it gets a very sourdough flavor, and I use that for breadsticks.

It’s a pain trying to to emulate a Neapolitan style with a com’è oven, but I heat it up full blast for an hour with a pizza stone in, parbake the base with tomato sauce on (just well crushed San Marzano tomatoes, you don’t need anything else in the sauce) the add topping and return to the oven this time with the grill on too. Works well.

I use canned San Marzanos too, or any kind of plum tomato, skinned and crushed by hand rather than blended, but I usually add a bit of oregano and/or basil, possibly something like a half teaspoon of sugar, a splash of olive oil, and maybe some triple concentrated tomato paste if I don't like the thickness. I throw out the liquid they come in if they're canned, since it's nasty.

 

[Jimmy Dean Bowl]

I like doing the skillet pizza on the stovetop then finishing under a broiler.

A normal temperature oven that doesn't go over 500 really won't do well at a New York style pizza.

My favorite crust is fairly generic, except I use a very small amount of yeast and do a long, slow rise in the fridge. At about a week it gets a very sourdough flavor, and I use that for breadsticks.

I use canned San Marzanos too, or any kind of plum tomato, skinned and crushed by hand rather than blended, but I usually add a bit of oregano and/or basil, possibly something like a half teaspoon of sugar, a splash of olive oil, and maybe some triple concentrated tomato paste if I don't like the thickness. I throw out the liquid they come in if they're canned, since it's nasty.

Your sauce creation process sounds exactly like mine. I need those little extra touches to stave off the bitterness and bring out the beauty of the tomatoes.
I like to do a BBQ base sometimes, using my old meatloaf sauce recipe for the base.

I've still not recreated my curry pizza. I did a cracking focaccia with rosemary and parmesan instead. Maybe Friday will be the day.

 

[TheArtilleryman]

I've just remembered the worst pizza I ever had: buffalo wing pizza. It had buffalo sauce for the base, topped with blue cheese, shredded chicken and chopped up celery. The blue cheese overpowered everything except for the little watery crunches of celery as you chewed, it was a vile experience. Sad.

I've really come to appreciate cajun chicken, onion, bell peppers and pineapple when ordering from generic pizza places as of late. It reminds me of shishkebab and makes a great combo on pizza also.

 

[AnOminous]

I've just remembered the worst pizza I ever had: buffalo wing pizza. It had buffalo sauce for the base, topped with blue cheese, shredded chicken and chopped up celery. The blue cheese overpowered everything except for the little watery crunches of celery as you chewed, it was a vile experience. Sad.

It's one of those ideas that sounds like it could be good but really sucks in practice. It could probably work as pizza with a normal red sauce with buffalo chicken as a topping, and maybe a few dabs of bleu cheese and celery sticks but on the side. I know I've had worse than public school cafeteria pizza, which I have a vague nostalgia for even though I know it was objectively terrible.

I've wiped the worst out of my mind, although I know I've had one that was a vile experience.

The least favorite I've found at least edible sometimes is Domino's, and some local pizza place somewhere I lived in a pizza desert that was just fucking godawful.

Whenever I go back to my old hometown every few years I go to the pizza place I went to as a kid and decades later, they still make it exactly the same way. I'll miss it when they close. It may not be the best, it's a smalltown pizza place, but it's where I learned that pizza was better than what was at Pizza Hut. And so it tastes delicious.

 

[Jimmy Dean Bowl]

Well I've done it, I've made a pizza for MATI.
Homemade BBQ base, yellow peppers, shallots, buffalo mozzarella, chilli cheddar, EVOO, chilli flakes, and the usual seasonings.
I had wanted to do the curry base but I couldn't resist the BBQ after talking about it.
I got a bit greedy with the cheese so it's very gloopy, but damn, it's delicious.

 

[everybody in Portugal]

I had a four cheese on Monday with cheddar, mozz, gorgonzola and some kind of local sheep cheese that they told me the name of but I've already forgotten but was utterly delicious... Made a change from the usual cheddar/mozz/Edam/parmesan combi that most places do round here.

Base wasn't quite as thin as I'd have liked but the topping more than made up for it. And from some little local falafel and kebab place that I wouldn't have expected to be able to make a decent pizza, too (run by jeets, for some reason, but theyre all actually lovely). I was chuffed as fuck.

 

[Chongqing]

I’ve never tried doing sour dough. I just do a basic dough with double zero flour and about 60% hydration

I love making pizza at home.

I mix the dough by hand in a bowl for no more than three to five minutes. I let it proof in a container for 36 hours (it does get sour but that's not really my goal, it just happens). I use a pasta sauce and whatever cheese I have on hand.

I love making mushroom & olive and also I enjoy anchovie pizzas. Another one is I add some cheddar, some chicken, and then when it's out of the oven I add barbeque sauce to the chicken.

I use an 8 inch cast iron skillet, cook at 460° F (237° C) and then I chop it into four little triangles.

It's a nice indulgence that fits with my diet.

 

[Jimmy Dean Bowl]

I had a four cheese on Monday with cheddar, mozz, gorgonzola and some kind of local sheep cheese that they told me the name of but I've already forgotten but was utterly delicious..

That sounds damn good!
Cant beat a good four cheese, particularly when you get a variation on the norm.

I use an 8 inch cast iron skillet, cook at 460° F (237° C) and then I chop it into four little triangles.

That's the second person I've read in this thread say they've used a skillet for pizza, I may have to try this out.
I use one of those metal pans with the holes in the bottom.
It's not as good as the pizza stone, but that broke in the last house move. I keep saying I'll get around to replacing it but I always forget.
Experimenting is always fun.

 

[Chongqing]

I may have to try this out.

Once you get a cast iron skillet, it's easy to use to for so many different things. I bet you would love it!

 

[Jimmy Dean Bowl]

Once you get a cast iron skillet, it's easy to use to for so many different things. I bet you would love it!

Oh I have one, a very old one at that.
I've just never thought to use it for pizza. It's definitely happening now though!
Just like wok hei gives that something extra to stir fries, does seasoning on a cast iron pan impart something extra to pizzas? Hmm...I look forward to finding out.

 

[Chongqing]

does seasoning on a cast iron pan impart something extra to pizzas? Hmm...I look forward to finding out.

I don't want to spoil anything. Please come back and tell us!

I wanted to share my barbeque chicken pizza.

This pizza uses my homemade dough, tomato sauce from a jar of pasta sauce, about 75% mozzarella cheese and 25% yellow American cheese. I add previously cooked chicken and red onion slices. After I bake it in the oven, I add the barbeque sauce on top, where the chicken is.




Savory, sweet, crispy and delicious.

Here is my recipe for the pre-cooked chicken used on this pizza.

Post in thread 'Niggers Eating Cornstarch' https://kiwifarms.net/threads/niggers-eating-cornstarch.158504/post-18135746

 

[Old English Roast Beef]

Oh I have one, a very old one at that.
I've just never thought to use it for pizza. It's definitely happening now though!
Just like wok hei gives that something extra to stir fries, does seasoning on a cast iron pan impart something extra to pizzas? Hmm...I look forward to finding out.

I started using my skillet for pizza recently and I'm pretty happy with it. The preheated skillet seems to work much like a pizza stone, a lot better than my old thin baking sheet.

 

[foam rolla]

I'm really enjoying ham and pineapple aka Hawaiian pizzas these days. Some thing about the simplicity. It cops a lot of flack that there's so many other flavors that could deserve such ire.

 

[AnOminous]

I'm really enjoying ham and pineapple aka Hawaiian pizzas these days. Some thing about the simplicity. It cops a lot of flack that there's so many other flavors that could deserve such ire.

I actually like this with a white sauce like a bechamel. The pineapple has to be fresh, not canned. And I like it even more grilled and with shredded pork luau style. Unfortunately not many places make it that way.

I really dislike anything coming from a can to go on pizza other than things like olives and artichoke hearts (and of course canned tomatoes for sauce).

 

[everybody in Portugal]

I'm really enjoying ham and pineapple aka Hawaiian pizzas these days. Some thing about the simplicity. It cops a lot of flack that there's so many other flavors that could deserve such ire.

Add olives, the saltiness goes really well with the sweet of the pineapple