FOOD Questions about homemade pizza... as in I have no idea what I'm doing

[Wiley]

I love pizza but the only problem is nothing but chain pizza places with garbage employees and I'm wanting to cook more at home. I'm looking at a cheaper one at Sam's for about $80... just getting one to practice on and see if I really want to do this or not. This one: Pizza Oven and a friend recommended this one: Another Pizza Oven

Here's my questions; How do you make pizza dough? Is there a canned version like biscuits? Any cheese recommended over all others? Any other advice for a rookie pizza maker is appreciated.

 

[greysage]

Save your money and use a regular oven.

 

[John Deere Girl]

Maybe watch some YouTube videos so you get to watch different techniques. It really helped me! I use a regular oven, but I hope to build an outdoor wood fired pizza oven some day.

You can buy already made pizza crust, but I like to make mine from scratch.

What toppings/sauce/cheese/meat/spices do you like? I love to cook, and I had a lot of fun playing around making pizza.

 

[Hawkgirl_70]

Save your money and use a regular oven.

Most definitely! Totally agree!

I make both extra thin and crispy and an awesome deep dish using our electric oven.
Too late to share recipes have to go to bed but you just need some really tasty recipes and you’ll be making them all the time.

 

[Jackpine Savage]

Yep! Get a pizza stone. Make the dough from scratch. My bedtime too, ha.

Here's a youtube start: RT 11:25

View: https://www.youtube.com/watch?v=Ne_lA1q3v24

 

[Yogizorch]

Most pizza places will sell you the dough pretty cheap.

 

[Groucho]

As greysage said, save your money and use a regular oven.
Recipes are all over about pizza dough. Basically it's white flour, yeast, olive oil, water. Let it proof. Roll it out flat and add your favorite toppings. Put a good quality tomato sauce with basil and oregeno followed by pepperoni, sausage, peppers, etc and mozzarella cheese. Pop it in a 400 to 450 degree oven, put it in about 15 minutes and you have a wonderful pie.

I've been doing this for over 20 years. We don't buy pizza in this house.

 

[Wiley]

Maybe watch some YouTube videos so you get to watch different techniques. It really helped me! I use a regular oven, but I hope to build an outdoor wood fired pizza oven some day.

You can buy already made pizza crust, but I like to make mine from scratch.

What toppings/sauce/cheese/meat/spices do you like? I love to cook, and I had a lot of fun playing around making pizza.

I'm going to have to experiment with the sauces to see what I really like but I like pepperoni, want to try using kielbasa sausage, maybe even hamburger meat. Toppings are mushrooms, black olives, green olives, green peppers, peppercinis, red or yellow peppers, and will experiment with various other toppings to see how they taste. Would love to use garlic butter on the crust, top off with parmesian when it comes out of the oven, whatever catches my eye at the time, etc. Cheeses will be another area of trail and error.

And I'm hungry again...

 

[Wiley]

Save your money and use a regular oven.

The friend that sent me the second link told me to do that also and to get the ceramic stone for cooking.

 

[Groucho]

I'm going to have to experiment with the sauces to see what I really like but I like pepperoni, want to try using kielbasa sausage, maybe even hamburger meat. Toppings are mushrooms, black olives, green olives, green peppers, peppercinis, red or yellow peppers, and will experiment with various other toppings to see how they taste. Would love to use garlic butter on the crust, top off with parmesian when it comes out of the oven, whatever catches my eye at the time, etc. Cheeses will be another area of trail and error.

And I'm hungry again...

Now you're talking. You'll do just fine. Keep it fun and your tummy will grow. Ask me how I know.

 

[greysage]

The friend that sent me the second link told me to do that also and to get the ceramic stone for cooking.

I don't think an $80 ceramic pizza stone is required. But if you want fancy.
People have been using sheet metal cookie sheets and cast iron pans forever, you can probably use strong aluminum foil as well. $80 is a lot of ingredients to practice with!

 

[kyrsyan]

One fun thing I used to do when making dough was toss about a tbsp of herbs into the crust dough. Once you do that, you won't go back.

I use my oven. Don't really see a need for another kitchen appliance for just one thing.

Have fun with toppings. Son loves pepperoni. I love bacon and pineapple. Experiment. Have fun. Once you start making your own store bought will be soooo bland and greasy.

 

[223shootersc]

We use a regular cookie pan and our oven...., have for years!

 

[Macgyver]

So I'm a partial Guido from NJ, I know pizza.
Sort of.
There is a science behind the dough that really has to do with the temp you want to cook at. That's gonna set your hydration level for the dough.
Your typical deck oven cooked pizza is usually around 550.
Wood or coal fired is going to be up to 1k degrees.

I can look for a recipe tomorrow for you.

High gluten flour is your friend. Along with slow cold ferments.

 

[Wiley]

I grew up in restaurants and one thing I always enjoyed was coming up with new food combinations while I was working and a few of those ended up on the menus. I've gotten way past tired of fast food pizza and was thinking about how much I can explore in the world of pizzas. My big problem is going to be not putting weight back on after I just lost some.

 

[Profit of Doom]

I don't think an $80 ceramic pizza stone is required. But if you want fancy.
People have been using sheet metal cookie sheets and cast iron pans forever, you can probably use strong aluminum foil as well. $80 is a lot of ingredients to practice with!

Tried a paving stone or big unglazed tile. It ended up cracking.

 

[Fairwillows]

I make my own dough, but I also buy the bags of pre-made dough at walmart. Costs $1.78 (was $1 last year) You can freeze it in the bag and have it on hand for when you don't want to make dough. I'd like to hear some recommendations for sauces? I use 3 different brands, but it's still not pizza shop sauce. I use my huge cookie sheet lined with parchment paper...slides out, easy to cut. Good luck!

 

[Wiley]

Yep! Get a pizza stone. Make the dough from scratch. My bedtime too, ha.

Here's a youtube start: RT 11:25

View: https://www.youtube.com/watch?v=Ne_lA1q3v24

I'm going to be up all night watching his videos and drooling.

 

[Cyclonemom]

I think I'll add homemade pizza to my list of things to teach my boys to make.

 

[2dollarbill]

pizza stones are good, 80 bucks? ha they are cheaper than that. Kroger sells a good pizza doe in a bad, add water, for less than a buck. Had one tonight. Get your favorite sauce, ours is LaRosas, a local pizza joint that sells tasty pizza. We buy the grated pizza cheese from Krogers, some canned mushrooms, chopped up onions, more cheese, and 30 minutes later, one hellofa good 18" pizza comes out of the oven for less than 8 bucks.

2db

 

[jward]

My big problem is going to be not putting weight back on after I just lost some.

Save your money and use a regular oven.

Please rate this recipe.
4 from 755 votes
Fat Head Pizza Recipe - almond flour or coconut flour
Learn how to make simple fat head pizza (almond flour or coconut flour). The most POPULAR KETO pizza crust recipe ... thin crispy crust OR keto deep pan pizza.
Servings: 6 slices
NET carbs: 2.4g
Author: Libby Jenkinson
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Category: Coconut Flour Recipes. Dinner. Lunch. Lunch boxes
Diet: Diabetic. Gluten Free
Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free
Review Recipe Print Pin
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Recipe Video
Calculate ingredients
Adjust servings: slices
Ingredients

▢ 170 g (1 ¾ cups) shredded/grated cheese mozzarella is the best or Edam/mild cheese
▢ 85 g (¾ cups) almond meal/flour
▢ 2 tablespoon cream cheese
▢ 1 eggs - medium
▢ pinch salt to taste
▢ ½ teaspoon dried rosemary/ garlic or other flavourings optional
▢ your choice of toppings such as pepperoni peppers, cherry tomatoes, olives, ground/mince beef, mushrooms, herbs etc

Equipment

Silicone baking sheets
Baking sheets - non stick
Mixing bowls

Instructions

Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
Stir then microwave on HIGH for another 30 seconds.
Add the egg, salt, rosemary and any other flavourings, mix gently.
Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape (see photos above). Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
Make fork holes all over the pizza base to ensure it cooks evenly.
Slide the baking paper/parchment with the keto pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes.

© Copyright Ditch The Carbs
Notes
Fat Head pastry can also be made by replacing the almond meal/flour with ¼ cup (4 tbsp) coconut flour.
Nutrition panel is for base only as toppings will vary widely depending on what was added and how much. How To Make Fat Head Pizza Crust (Keto)

 

[Meemur]

I'm totally lazy these days!

If you really aren't into fussing with dough, muffins can work, too. I've taught teens to make these:

English Muffin Pizza

Easy, kid-approved English Muffin Pizza! Perfect for fast dinners, lunches, and healthy snacks. Tips for not soggy crust and to make ahead and freeze.

www.wellplated.com

 

[Wiley]

I'm totally lazy these days!

If you really aren't into fussing with dough, muffins can work, too. I've taught teens to make these:

English Muffin Pizza

Easy, kid-approved English Muffin Pizza! Perfect for fast dinners, lunches, and healthy snacks. Tips for not soggy crust and to make ahead and freeze.

www.wellplated.com

I can work with that too... that could be lunch.

 

[Meemur]

I can work with that too... that could be lunch.

I add a salad to it and it's dinner sometimes in the spring.
I'm trying to save some money, too. Pizza has gone sky-high, like everything else.

 

[school marm]

I'd like to hear some recommendations for sauces? I use 3 different brands, but it's still not pizza shop sauce.

Pizza Sauce
15 ounce can tomato sauce
6 ounce can tomato paste
1 tablespoon ground oregano
1 1/2 teaspoons dried minced garlic
1 teaspoon paprika
1/2 tablespoon basil
1/2 teaspoon sugar
1/2 teaspoon onion powder

We love this sauce. It's important to keep in mind, however, that the way pizza is "supposed" to taste apparently varies from one region to the next. This sauce works well for folks in the western part of the US.

 

[Babs]

Salami is so much better than pepperoni, imo. I like to put it on top of the cheese, so that it crisps up a bit. Also sundried tomatoes, feta and Kalamata olives are somethings we love to add to our pizza.

I also use a stone. Makes such a better crust. I also prebake my crust for about 8 minutes, and then brush a very thin layer of olive oil on the crust before I add the sauce. Just how we like it.

My sauce recipe is very similar to yours, school marm. The only differences is that I use freshly grated garlic and no sugar.
And, perhaps a little more basil....I never measure.

 

[momma_soapmaker]

I make my own dough and sauce. I freeze the dough/sauce into "pizza kits" so all I have to do is thaw one on the counter before I need it.

It throws rocks at takeout.

 

[Wiley]

This is sounding better and better lol.

 

[momma_soapmaker]

My dough is pretty standard:

1 cup warm water (not hot to touch)
Bit of sugar or honey
2 1/4tsp yeast

Mix and let sit until foamy.

Add:

2 1/2 cups (more or less) all purpose flour
1 tsp salt
2 tbsp olive oil

Mix until it forms a slightly sticky ball.

Let rise until double. Spread into a pan, and bake at 400 degrees just until bottom starts to brown, then add sauce and toppings.

I don't even measure anything anymore because I've made it so much, I know it by heart.

I use my KitchenAid mixer with a dough hook. You learn what good dough should feel like. Humidity affects how much flour you need. It can be different every time.

To freeze it, just mix well, then drop the dough into a gallon ziploc with at least a couple tablespoons of olive oil. Seal the bag, and roll the dough around until it's completely covered with oil. I shape mine into sort of a log. Freeze it - don't let it rise.

The day you want to use it, just set the bag of dough on the counter all day to thaw and rise. Easy peasy.

You can freeze your cheese and toppings into the "kit" too, but we always have cheese, so I leave that out.

My sauce is:

16oz tomato sauce
Onion powder
Garlic powder
Basil
Oregano
Parsley
Salt & pepper
Bit of sugar
Cavenders Greek Seasoning

Simmer for a while before using. If freezing, I simmer and cool before placing into a ziploc bag.

ETA: I use a professional half sheet baking pan to cook the pizza. I think it's 13x18. I don't even own a traditional pizza pan. Lol

 

[Melodi]

I've had bad luck with pizza stones, but I think I wasn't using them correctly. Thankfully we didn't pay 80 dollars (or Euros) for one. We had excellent results from regular pizza pans, though I still dearly miss the cast iron ones I got as cast-offs when I worked at Pizza Hut years ago.

First, a tip: It is almost impossible to get exact reproductions of restaurant pizza (the good ones) without a home pizza oven because commercial and wood-fired ovens are at a very high (but controlled) temperature. Still, you can make one nearly as good in a regular wood stove or fan oven. Once in a while, I use our solid fuel stove if I've accidentally gotten the oven too hot for anything else, but I find the fan oven pretty good as I mainly use it. I also cook our crust part-way, which helps keep it from getting soggy in a regular home oven.

If you have or can source even a cheap bread baker, then pizza dough is dead easy - otherwise, watch some youtube videos on kneading bread if you've never done it. But using the machine as your "kneader," all you have to do is shape the dough.

My recipe is:
3 to 4 cups bread flour (up to 1/2 whole wheat is fine - amounts will vary with your climate and humidity)
2 tsp yeast
1 tsp sugar (to activate the yeast - use rapid or bread baker yeast)
1 tsp salt
[1 tbsp Italian herbs - Rosemary, Oregano, Basil, up to 1 tsp powdered garlic (optional)]
1 to 2 tbsp olive oil
1 1/2 to 1 3/4 cup water (sometimes I add 2 or 3 tbsp of plain yogurt)

Place in bread baker according to machine directions - usually oil, yeast, sugar, flour, salt, and liquid.
Use the pizza cycle on the machine, usually about 45 minutes.

Always check to make sure it isn't too wet or too dry. Add flour or water as needed, and check it about 15 minutes into the cycle.

Remove dough and shape it into pizza pans, cookie sheets, or even large tart or pie pans (cast iron skillets with oven-safe handles work too).

When I worked at Pizza Hut, "girls" were not "allowed" to make pizza. We had to be waitresses. So I never learned to "throw" a pizza crust. I've discovered the next best thing is to form a dough ball (this recipe makes two medium-large pizzas) of about 1/2 of the dough. Then press down on the ball then gently push the dough (you're stretching it a bit, just like the cook does in the air but on the pan). At first, I keep turning this in a circle, this is easier to do than explain, but you can also use a rolling pin if it is easier. Once the dough is to the edge (or near it), form a bit of a ridge around the outside so it doesn't spill over. Now press your fingers into the dough to make indentations (this helps keep the dough from rising into a giant pita bread when your first bake it).

Bake for 10 minutes in a 450 (225) degree oven or until lightly cooked.

Take out, calm, and add toppings; put back in the hot oven for 10 to 12 minutes (or until cheese melts but isn't burned).

A pizza hut trick, I know, is you put a layer of dried Italian herbs under the topping and a bit sprinkled into the cheese. The above-posted sauce recipe is similar to mine. The sauces should be simple - herbs, garlic, tomato puree (or paste), a tiny pinch of sugar, a dash of red wine or vinegar, and always at least a dash to 1 tsp of salt. I add about 1/4 to 1/2 tsp dried onion powder. There are lots of versions of this on the web, the sauces are just the base for the other ingredients.

 

[psychgirl]

Most pizza places will sell you the dough pretty cheap.

This, and our Kroger has pizza dough bagged up ready to use for less than two dollars. I’ve used it before and it’s pretty good too!
It’s over in the deli area.

 

[psychgirl]

For sauce I buy a ready made pizza sauce then ALWAYS jazz it up with extra spices.

(Just making sure it’s a fairly good brand for the sauce to start with because I’m super picky about the dough and sauce….I want buttery, seasoned dough with good crunch on the bottom. We do NOT like an “overly sweet” sauce or I feel like it just tastes like ketchup lol! )
But that’s not hard if you already have good bases to start with and don’t have time for scratch.

 

[raven]

I use a bread machine to make the pizza dough . . . because I am lazy.
I use the oven to cook it.
I have a pizza stone. I spread some flour on the stone to keep the dough from sticking and roll out the dough on the stone.
Once it is rolled out, I run a dough docker over the dough to put a thousand tiny holes in he dough to prevent bubbles.

Less than 10 bucks.
Preheat the oven to 450 and cook it without toppings for 7 minutes. (prevents the crust from becoming "soggy" from the sauce.
Take it out of the oven and spread the pizza sauce. I'll have to try the "spread olive oil on the dough".
I use "Classico" pizza sauce. Homemade sauce sure sounds fine but I have difficulty justifying all that work for something that takes less than 15 minutes to cook.
Shredded Mozzarella is the traditional cheese. Cheddar cheese seems to be "oily" (if that is the right word).
I spread the sauce, add Mozzarella, then add the pepperoni, and then add more Mozzarella. But choice of toppings can be a personal thing.
Cook it another 8 to 10 minutes.
Let it cool about 5 minutes before cutting.

 

[mudlogger]

Back when the kids were home and pizza was a weekly staple, I used Pepper Jack cheese instead of mozzarella. Melted great, with a little extra zing.

 

[mikeabn]

I love pizza but the only problem is nothing but chain pizza places with garbage employees and I'm wanting to cook more at home. I'm looking at a cheaper one at Sam's for about $80... just getting one to practice on and see if I really want to do this or not. This one: Pizza Oven and a friend recommended this one: Another Pizza Oven

Here's my questions; How do you make pizza dough? Is there a canned version like biscuits? Any cheese recommended over all others? Any other advice for a rookie pizza maker is appreciated.

My dad (RIP) used to make some decent mini pizzas out of English muffins in the toaster oven. Cut in half, tomato sauce, cheese...etc.

 

[DennisD]

I use Jim Lahey's No-Knead Pizza Dough Recipe:

Jim Lahey's No Knead Pizza Dough Recipe

Just mix flour, salt, and yeast, add water, stir it all together, then let it sit in a covered bowl for eight or nine hours. That's the trick to Jim Lahey's no-knead pizza dough.

www.seriouseats.com

It's simple and requires no aerial juggling skills to process it. I just work it a little, and roll it out with a roller.

The recipe is for 4 individual-sized pizzas; I just divide each ingredient by three and that's a perfect medium-sized pizza.
(except the yeast: 1/4 tsp. is such a small amount I don't divide that!)

I mix it in a bowl in the early AM and by late afternoon it's ready to go.

After I mix the dough, I chop up 5-6 tomatoes, add wine, garlic and spices (Salt, pepper, basil, oregano, fennel, dried hot peppers). I steep it all day on low as it cooks down and thickens. I hit it once or twice with a potato masher and by the time the dough is ready, so is the sauce!

Bon appetit!

 

[briches]

Just wanted to say thank you for this thread. I will be trying some. Appreciate it.

 

[Jackpine Savage]

For a quick personal pizza we get Naan bread from Costco. When I was a kid my Mom used to get hoagie bread and cut it in half for a fast 'pizza'.

We have three pizza stones right now. I use two and one's for backup . My DW is good at finding deals at garage sales and such. Doubt she paid more than $10 for one. Then you need a pizza peel, we have a wooden one.

This is the dough recipe I use:

3 1/3 cups Bread flour (or whatever)
3 Tsp yeast
1 1/2 Tsp Salt
3 Tbsp Olive oil
4 tsp Sugar
1 1/2 cups water

Combine 1/2 cup flour, yeast, sugar, warm water with whisk.
Rest for 5 minutes
Add olive oil and salt. Whisk.
Gradually add flour.
Move dough ball to well floured surface and get flour on your hands.
Knead for 8-10 minutes.
Rest for 15 minutes.
Cut dough ball in half, briefly knead, lightly coat in olive oil.
Let rise for an hour or so.

I use a little corn meal on the peel to make it easy to slide it onto the stone. After you get the dough spread out make sure you poke holes in it with a fork or one of those tools that Raven showed otherwise you can get a big bubble.

I preheat the oven and stones to 425. I'll cook the crust for 4-5 minutes then pull it out and add sauce and toppings. Then I lower the heat to 350 and cook the pizza for 20 minutes. I need to experiment with the higher heat.

The sauce.

1 can diced tomatoes
1 can tomato sauce
1 tbsp Basil
1 tsp Oregano
1/4 tsp Thyme
1 medium onion
2 cloves of garlic
olive oil

Sautee onion and garlic in olive oil. Add all the other stuff and simmer. Mash up the tomatoes a little with a fork or potato masher.

Toppings are usually some combination of sausage, onion, green pepper, and pepperoni. We also like, I know it's blasphemy to some, Canadian bacon and pineapple.

 

[TKO]

I don't think an $80 ceramic pizza stone is required. But if you want fancy.
People have been using sheet metal cookie sheets and cast iron pans forever, you can probably use strong aluminum foil as well. $80 is a lot of ingredients to practice with!

Cast iron skillets make a great and crispy pizza.

 

[raven]

For a quick personal pizza we get Naan bread from Costco. When I was a kid my Mom used to get hoagie bread and cut it in half for a fast 'pizza'.

We have three pizza stones right now. I use two and one's for backup . My DW is good at finding deals at garage sales and such. Doubt she paid more than $10 for one. Then you need a pizza peel, we have a wooden one.

This is the dough recipe I use:

3 1/3 cups Bread flour (or whatever)
3 Tsp yeast
1 1/2 Tsp Salt
3 Tbsp Olive oil
4 tsp Sugar
1 1/2 cups water

Combine 1/2 cup flour, yeast, sugar, warm water with whisk.
Rest for 5 minutes
Add olive oil and salt. Whisk.
Gradually add flour.
Move dough ball to well floured surface and get flour on your hands.
Knead for 8-10 minutes.
Rest for 15 minutes.
Cut dough ball in half, briefly knead, lightly coat in olive oil.
Let rise for an hour or so.

I use a little corn meal on the peel to make it easy to slide it onto the stone. After you get the dough spread out make sure you poke holes in it with a fork or one of those tools that Raven showed otherwise you can get a big bubble.

I preheat the oven and stones to 425. I'll cook the crust for 4-5 minutes then pull it out and add sauce and toppings. Then I lower the heat to 350 and cook the pizza for 20 minutes. I need to experiment with the higher heat.

The sauce.

1 can diced tomatoes
1 can tomato sauce
1 tbsp Basil
1 tsp Oregano
1/4 tsp Thyme
1 medium onion
2 cloves of garlic
olive oil

Sautee onion and garlic in olive oil. Add all the other stuff and simmer. Mash up the tomatoes a little with a fork or potato masher.

Toppings are usually some combination of sausage, onion, green pepper, and pepperoni. We also like, I know it's blasphemy to some, Canadian bacon and pineapple.

Thank you.
Missing the pizza peel - riddle of how to get the pizza off the hot hot hot stone solved.

As far as price goes . . . $24 . . . amazon