FOOD Questions about homemade pizza... as in I have no idea what I'm doing
Border Collie Dad
Flat Earther
Let me suggest you find Grandma Gina on YouTube.
Her channel is Buon-A-Pettiti.
She is the real deal.
I haven't tried her pizza, yet, but everything else is authentic and awesome.
And you will just be happier after watching her videos
Her channel is Buon-A-Pettiti.
She is the real deal.
I haven't tried her pizza, yet, but everything else is authentic and awesome.
And you will just be happier after watching her videos
KMR58
Veteran Member
I make homemade pizza once a week. I put a cast iron pan in the oven and heat it to 450.
My dough is 1 cup warm water, 2-1/2 teaspoons yeast, 1 tablespoon sugar, 1/2 teaspoon garlic granules, 1/2 teaspoon red pepper flakes, 1/2 teaspoon oregano and mix enough bread flour to make dough to kneed. I kneed for about 5 minutes in my mixer or you can kneed by hand. I let mine rise most of the day. It gives more flavor.
Roll out the dough to fit the pan. place in pan then add sauce (I make mine. Lots of recipes on YouTube). Then add whatever toppings. Last night was turkey bacon, mushrooms and spinach. Topped with fresh mozzarella. Bake at 450 for about 15 minutes or until cheese is browned and bubbly.
The key to a nice crust is preheating your pan. No special tools necessary unless you don’t have a cast iron pan.
My dough is 1 cup warm water, 2-1/2 teaspoons yeast, 1 tablespoon sugar, 1/2 teaspoon garlic granules, 1/2 teaspoon red pepper flakes, 1/2 teaspoon oregano and mix enough bread flour to make dough to kneed. I kneed for about 5 minutes in my mixer or you can kneed by hand. I let mine rise most of the day. It gives more flavor.
Roll out the dough to fit the pan. place in pan then add sauce (I make mine. Lots of recipes on YouTube). Then add whatever toppings. Last night was turkey bacon, mushrooms and spinach. Topped with fresh mozzarella. Bake at 450 for about 15 minutes or until cheese is browned and bubbly.
The key to a nice crust is preheating your pan. No special tools necessary unless you don’t have a cast iron pan.
Border Collie Dad
Flat Earther
Grandma Gina is the best.
Kewpie
Senior Member
Depends on how picky you are, really. We can be REALLY picky! We have a fancy wood fired pizza oven, buy the the #00 Italian flour, Italian brand tomatoes, yeast. We proof our dough over 3 days and make a whole event out of pizza night. But honestly? You can do just as well with a pizza stone and an oven.
Yes, you can buy dough mixes and pilsbury dough in a can. Aldi has a perfectly acceptable prebaked shell, add your favorite toppings and bake. If you’re just starting out, keep it as simple as possible. You’ll be more likely to do it more often. As you get more experienced, then you can experiment more with pizza stones, pizza peels, pizza ovens and all the rest.
Hang on one sec, I have a recipe for the best and easiest sauce EVER. It always gets rave reviews, and it’s really just sauce, paste, and seasonings.
Yes, you can buy dough mixes and pilsbury dough in a can. Aldi has a perfectly acceptable prebaked shell, add your favorite toppings and bake. If you’re just starting out, keep it as simple as possible. You’ll be more likely to do it more often. As you get more experienced, then you can experiment more with pizza stones, pizza peels, pizza ovens and all the rest.
Hang on one sec, I have a recipe for the best and easiest sauce EVER. It always gets rave reviews, and it’s really just sauce, paste, and seasonings.
Kewpie
Senior Member
Your basic base is:
1 can tomato sauce
1 can tomato paste
1 tblsp dry oregano (if you’re not an oregano fan, you can start with 2 tsp, and go from there)
2 tsp dry basil
2 tsp garlic powder
1 tsp ground paprika
I sort of ‘grind’ the oregano, basil, and garlic in my palms over the sauce, usually into a large mason jar and shake the hell outta it, let it sit in the fridge for an hour or two, up to a few days.
Optional:
1 tsp sugar
Grated parmesan
Splash of red wine vinegar
Finely ground red pepper flakes
Sometimes I feel like it needs salt, and sometimes the tomatoes are enough, I think it has more to do which brand I use than anything else.
Before baking, brush your crust with olive oil, garlic, and grated parmesan cheese - so good!
If you make your own dough and use a pizza stone, put down a little corn meal to prevent sticking.
1 can tomato sauce
1 can tomato paste
1 tblsp dry oregano (if you’re not an oregano fan, you can start with 2 tsp, and go from there)
2 tsp dry basil
2 tsp garlic powder
1 tsp ground paprika
I sort of ‘grind’ the oregano, basil, and garlic in my palms over the sauce, usually into a large mason jar and shake the hell outta it, let it sit in the fridge for an hour or two, up to a few days.
Optional:
1 tsp sugar
Grated parmesan
Splash of red wine vinegar
Finely ground red pepper flakes
Sometimes I feel like it needs salt, and sometimes the tomatoes are enough, I think it has more to do which brand I use than anything else.
Before baking, brush your crust with olive oil, garlic, and grated parmesan cheese - so good!
If you make your own dough and use a pizza stone, put down a little corn meal to prevent sticking.
Fairwillows
Where I am supposed to be.
Thanks!!! Appreciated!
20Gauge
TB Fanatic
We do the same. IT is great
SNOWSQUAW
Veteran Member
ok ok
I use a bread machine because ... I am lazy like Raven. Also and it works great for dough!
Any pizza dough recipe works.
Once you have dough after first rise then:
Use parchment paper on a pizza pan- or a cutting board
make your pizza on there
Slide paper and dough into oven at 420 for 10 to 15 min or so
once top looks good ..
AND HERE IS TRICK..
pull paper out and leave the pizza on the oven rack for 5 min
This makes the crust crisp
when done, pull pizza out with tongs and put it back on the pizza pan without paper or on a cutting board.
No expensive stone (I do have one but dont use anymore)
Dough you can do by hand but machine makes it easy
ENJOY!
I use a bread machine because ... I am lazy like Raven. Also and it works great for dough!
Any pizza dough recipe works.
Once you have dough after first rise then:
Use parchment paper on a pizza pan- or a cutting board
make your pizza on there
Slide paper and dough into oven at 420 for 10 to 15 min or so
once top looks good ..
AND HERE IS TRICK..
pull paper out and leave the pizza on the oven rack for 5 min
This makes the crust crisp
when done, pull pizza out with tongs and put it back on the pizza pan without paper or on a cutting board.
No expensive stone (I do have one but dont use anymore)
Dough you can do by hand but machine makes it easy
ENJOY!
Kewpie
Senior Member
You are welcome! Pizza is such an individual thing, and it’s so fun to play around with it. I like a super thin crispy crust and a thick sauce with all the veggies, whereas my 12 year old likes a thick soft crust and a thin sauce with allllllll the cheese, so I add a little water or olive oil to his sauce before brushing it on his pizza and he gets provolone, low moisture mozzarella, parmesan, AND fresh mozzarella. We also do fathead pizza dough or chicken crust pizza dough (when we’re being stricter on carbs). We’ve even taken our pizza oven on our camping trips, set up the picnic tables with all the toppings and what not, then each person gets to stretch their own dough, make everything up, and then just bring it over to whoever is on oven duty.
Food on our camping trips is SERIOUS business.
Pebbles
Veteran Member
I make my pizza in my dutch oven. I cook it outside with charcoal. It is the absolute best pizza in the world. You can make it is a regular oven also.
PIZZA CRUST
1 Cup warm water (105 degrees)
3 ½ Cup bread flour (I usually only need to use 2 ½ at the most)
2TB Olive Oil
2 tsp honey
1 tsp salt
1 tsp yeast
To bowl add warm water (110), salt and honey, mix, then add yeast, mix and let sit for 10 minutes.
Now add 1 cup flour and 2TB olive oil and mix. Gradually add additional flour until the dough can be kneaded. Flour the kneading surface using a portion of the 3 ½ cups flour and turn out the dough and knead for about 8 minutes or passed the windowpane test (pages 33-35 of the Dutch Oven Bread book by Hansen).
Cover kneaded dough with olive oil and put in a clean bowl and cover with plastic wrap. Let rise in a warm place for 1 hour.
Punch down dough and let rise for another hour.
Roll out dough for pizza base. Prick rolled dough with fork and turn pizza base onto parchment paper with a flat cookie sheet underneath. Make sure parchment paper is big enough so you can lift your pizza out of the dutch oven when done.
Brush olive oil around edge of crust. Add toppings being sure not to pile the toppings in the middle.
Slide pizza and parchment paper into dutch oven.
12” DO use 40 briquettes on top and 8 briquettes on the bottom.
14”DO use a lot of briquettes piled on top and 10 briquettes on the bottom.
Cook 20 – 35 minutes until crust is golden brown and toppings are bubbling. Gently lift the parchment to make sure bottom is also golden brown. If top is done but bottom needs more time, remove briquettes from the top but leave briquettes on the bottom.
When done, tip the DO and gently slide pizza out of the DO.
PIZZA CRUST
1 Cup warm water (105 degrees)
3 ½ Cup bread flour (I usually only need to use 2 ½ at the most)
2TB Olive Oil
2 tsp honey
1 tsp salt
1 tsp yeast
To bowl add warm water (110), salt and honey, mix, then add yeast, mix and let sit for 10 minutes.
Now add 1 cup flour and 2TB olive oil and mix. Gradually add additional flour until the dough can be kneaded. Flour the kneading surface using a portion of the 3 ½ cups flour and turn out the dough and knead for about 8 minutes or passed the windowpane test (pages 33-35 of the Dutch Oven Bread book by Hansen).
Cover kneaded dough with olive oil and put in a clean bowl and cover with plastic wrap. Let rise in a warm place for 1 hour.
Punch down dough and let rise for another hour.
Roll out dough for pizza base. Prick rolled dough with fork and turn pizza base onto parchment paper with a flat cookie sheet underneath. Make sure parchment paper is big enough so you can lift your pizza out of the dutch oven when done.
Brush olive oil around edge of crust. Add toppings being sure not to pile the toppings in the middle.
Slide pizza and parchment paper into dutch oven.
12” DO use 40 briquettes on top and 8 briquettes on the bottom.
14”DO use a lot of briquettes piled on top and 10 briquettes on the bottom.
Cook 20 – 35 minutes until crust is golden brown and toppings are bubbling. Gently lift the parchment to make sure bottom is also golden brown. If top is done but bottom needs more time, remove briquettes from the top but leave briquettes on the bottom.
When done, tip the DO and gently slide pizza out of the DO.
We can buy pizza dough for a couple of dollars at most grocery stores where I live. I, usually, get ours at Trader Joe's. IMHO, it's just as good as what I can make from scratch at home.
I like to keep a couple in the freezer to have on hand when needed The day before I plan to use it, I move it to the refrigerator to thaw and it's ready to go when I need it.
Since I don't have a pizza oven, I bake it in a preheated cast iron skillet (for a deep dish style) or on a preheated pizza stone (for a more traditional style) and I always pre bake the crust for about five minutes before adding the toppings.
I like to keep a couple in the freezer to have on hand when needed The day before I plan to use it, I move it to the refrigerator to thaw and it's ready to go when I need it.
Since I don't have a pizza oven, I bake it in a preheated cast iron skillet (for a deep dish style) or on a preheated pizza stone (for a more traditional style) and I always pre bake the crust for about five minutes before adding the toppings.
homecanner1
Veteran Member
I can my own garden sauce of course along with salsas and jams. I have frozen it after running out of jars and find ice crystal build up inside tupperware thaws and adds water to the sauce. I cook my sauce for canning slow for hours till its thick like ketchup. In August you can bet the pizzas will also feature cherry tomatoes halved on top as I always have too many and need to use up. Have tried Trader Joes pre made herbed doughball, was very good. Freezes well. Lately am experimenting with King Arthur pizza flour and Colavita crushed tomatoes from Italy. I still fall back on Dei Fratello pizza sauce, family tomatoes grown outside Toledo OH as it just tastes ‘right’ to me. We grew up on Chef Boyardee home pizza kits in the 60’s and that tangy less sweet sauce imprinted on my palate for better or worse. I use a rectangle baking sheet the past 40 yrs and make square ‘Nonna style’ pizza if you look up youtubes its a Detroit region format. I make Chicago deep dish in a round cast iron and that is a different process. Prefer thin in summer and heavier crust in winter. Try everything suggested above in the thread till you get it pitch perfect to your tastebuds, have fun
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subnet
Boot
Regular ovens dont go above 500
I use my outside grill as a work around and can add wood smoke if desired
subnet
Boot
psychgirl
Has No Life - Lives on TB
Yeah, I’m suddenly putting my current dinner plans “under review” lol!
Ravekid
Veteran Member
We make our own pizza a couple of times a week. I don't make the crust, just too much work. We use Boboli or other store bought crusts, nans, and french bread style loafs. Boboli is the better tasting of the breads, but we like all of them. Some brands are bland, don't really taste bad, but don't have much of a taste at all.
We use our normal oven at 450. I cook the pizza on a Pampered Chef rectangular stone. Also, a grill works, but you have to watch temps to not burn the crust. Doing things like moving all the coals to one side can help. Also, this style of cooking gives a wood flavor depending on what you use as charcoal.
I don't really go for a super crispy, fast fired pizza. I put the room temp stone in the over, heat up to 450. As soon as it reaches temps, I place the pizzas in. Don't place frozen or really cold crusts on the hot stone. You either have to let the breads warm to room temp or place them on the second wire rack in the over to defrost them (or maybe use the microwave). Takes about eight minutes for a little burn on the cheese. The crusts themselves go from soft and chewy to crispy depending on brand, water content, etc.. If you want a crispy crust, place in the over and basically cook the bread for a short while but not too long to where it starts to brown. Then remove, add toppings, and finish cooking.
A few articles I read said that if one wants a more fast fired pizza using a stone or other ceramic type surface, they recommend setting the over at 500. However, you then need to leave the stone in for about an hour at that time so the entire stone is now a constant 500. They say at this time, you can then get that "brick oven" fast cooked style pizza.
We use our normal oven at 450. I cook the pizza on a Pampered Chef rectangular stone. Also, a grill works, but you have to watch temps to not burn the crust. Doing things like moving all the coals to one side can help. Also, this style of cooking gives a wood flavor depending on what you use as charcoal.
I don't really go for a super crispy, fast fired pizza. I put the room temp stone in the over, heat up to 450. As soon as it reaches temps, I place the pizzas in. Don't place frozen or really cold crusts on the hot stone. You either have to let the breads warm to room temp or place them on the second wire rack in the over to defrost them (or maybe use the microwave). Takes about eight minutes for a little burn on the cheese. The crusts themselves go from soft and chewy to crispy depending on brand, water content, etc.. If you want a crispy crust, place in the over and basically cook the bread for a short while but not too long to where it starts to brown. Then remove, add toppings, and finish cooking.
A few articles I read said that if one wants a more fast fired pizza using a stone or other ceramic type surface, they recommend setting the over at 500. However, you then need to leave the stone in for about an hour at that time so the entire stone is now a constant 500. They say at this time, you can then get that "brick oven" fast cooked style pizza.
My goal is to accomplish two things...cheap and easy.
Dough is made in bread machine. Takes 1 hour 5 minutes. Ready to use at end of cycle.
Sauce is either the pizza sauce from Walmart ($1.19/jar) or Food Lion brand ($1.39) I add a tsp of sugar to the jar to offset "tomato-ey taste" and a bit of oregano.
Mozzarella cheese (shredded) from Aldi
Pepperoni from Aldi
Add chopped onion, chopped green pepper, salt
Dough is rolled thin and cooked on metal pan with holes into and referred to as a pizza pan.
Heat oven to 425; cook for 18 minutes.
Final product is crunchy crust and bubbly cheese. MMmmm. May have to have one soon.
Dough is made in bread machine. Takes 1 hour 5 minutes. Ready to use at end of cycle.
Sauce is either the pizza sauce from Walmart ($1.19/jar) or Food Lion brand ($1.39) I add a tsp of sugar to the jar to offset "tomato-ey taste" and a bit of oregano.
Mozzarella cheese (shredded) from Aldi
Pepperoni from Aldi
Add chopped onion, chopped green pepper, salt
Dough is rolled thin and cooked on metal pan with holes into and referred to as a pizza pan.
Heat oven to 425; cook for 18 minutes.
Final product is crunchy crust and bubbly cheese. MMmmm. May have to have one soon.
Macgyver
Has No Life - Lives on TB
Any ice in the container came from the moisture in the food. Its not "new" water.
momma_soapmaker
Disgusted
Pizza crust cooked outside on the grill is excellent too. I've done that in the summer when it's too hot to turn the oven on.
Put some olive oil on a crumpled paper towel and run over the grates so the dough doesn't stick.
I make individual pizzas with the dough recipe I posted. Cook one side then remove from the heat to a lightly floured baking sheet. Put sauce and toppings on the cooked side, then slide back onto the grill to cook the other side and melt cheese. It cooks very quickly.
BBQ sauce, chicken, red onion, and cheese is excellent with the smokiness of the grill.
Now I'm hungry. Lol
Put some olive oil on a crumpled paper towel and run over the grates so the dough doesn't stick.
I make individual pizzas with the dough recipe I posted. Cook one side then remove from the heat to a lightly floured baking sheet. Put sauce and toppings on the cooked side, then slide back onto the grill to cook the other side and melt cheese. It cooks very quickly.
BBQ sauce, chicken, red onion, and cheese is excellent with the smokiness of the grill.
Now I'm hungry. Lol
Depends on how picky you are, really. We can be REALLY picky! We have a fancy wood fired pizza oven, buy the the #00 Italian flour, Italian brand tomatoes, yeast. We proof our dough over 3 days and make a whole event out of pizza night. But honestly? You can do just as well with a pizza stone and an oven.
Yes, you can buy dough mixes and pilsbury dough in a can. Aldi has a perfectly acceptable prebaked shell, add your favorite toppings and bake. If you’re just starting out, keep it as simple as possible. You’ll be more likely to do it more often. As you get more experienced, then you can experiment more with pizza stones, pizza peels, pizza ovens and all the rest.
Hang on one sec, I have a recipe for the best and easiest sauce EVER. It always gets rave reviews, and it’s really just sauce, paste, and seasonings.
I want to start out using dough mixes while I sort out the cooking but I do want to start making my own dough one day soon. This thread has way more info than I thought I would get, so glad I asked now. Really looking forward to making my own pizzas now!
Melodi
Disaster Cat
Just a few things to point out:
If your goal is a fast pizza after an exhausting day at work, then by all means, use a combination of store-bought dough (or pizza base) and a jar of pasta/pizza sauce.
But if your goal is to cook from scratch and avoid the insane amounts of sugar, they tend to hide in both commercial pizza/pasta sauces and commercial bread (especially the pre-cooked bases). Not to mention bleached white flour (as opposed to organic bread flour or good Italian flour). Then you might want to consider making the sauce and the bread/pizza base from scratch.
I use a bread baker to knead the dough both for convenience and because my shoulder doesn't like kneading much anymore. So I limit that to exceptional bread and teaching classes. You have more control when kneading by hand or using an Electric Mixer with a dough hook, but I have found it doesn't matter much for pizza. You are going to shape it by hand anyway.
An excellent way to use up stale Italian bread (including homemade) is to cut it in half and make "bread pizza," also a "pizza Base" especially with herbs and garlic can be lightly brushed with olive oil and cooked at about 400/200 degrees to make a great "focaccia bread." This is an excellent way to use up extra dough.
Everyone makes pizza differently, and people have different priorities and tastes. I remember when poor Nightwolf bought my housemate and me the most expensive, said "real Italian" pasta/pizza sauce for a quick dinner. What it said was "real Italian style flavor or something," and it was so sweet it tasted like tomato candy. I gather that is how it is made in the UK.
If your goal is a fast pizza after an exhausting day at work, then by all means, use a combination of store-bought dough (or pizza base) and a jar of pasta/pizza sauce.
But if your goal is to cook from scratch and avoid the insane amounts of sugar, they tend to hide in both commercial pizza/pasta sauces and commercial bread (especially the pre-cooked bases). Not to mention bleached white flour (as opposed to organic bread flour or good Italian flour). Then you might want to consider making the sauce and the bread/pizza base from scratch.
I use a bread baker to knead the dough both for convenience and because my shoulder doesn't like kneading much anymore. So I limit that to exceptional bread and teaching classes. You have more control when kneading by hand or using an Electric Mixer with a dough hook, but I have found it doesn't matter much for pizza. You are going to shape it by hand anyway.
An excellent way to use up stale Italian bread (including homemade) is to cut it in half and make "bread pizza," also a "pizza Base" especially with herbs and garlic can be lightly brushed with olive oil and cooked at about 400/200 degrees to make a great "focaccia bread." This is an excellent way to use up extra dough.
Everyone makes pizza differently, and people have different priorities and tastes. I remember when poor Nightwolf bought my housemate and me the most expensive, said "real Italian" pasta/pizza sauce for a quick dinner. What it said was "real Italian style flavor or something," and it was so sweet it tasted like tomato candy. I gather that is how it is made in the UK.
I've been hungry all night reading this thread and watching the videos people suggested and loving every minute of it. One thing that has become very clear is that just how many options I have in every area of making a pizza and looking forward to it more than ever. Got a feeling I'm going to be doing a lot of experimenting.
momma_soapmaker
Disgusted
Ooooo foccacia bread.
This is the recipe I use for it. Goes GREAT with Italian dishes.
I don't use anywhere near the amount of salt called for though. I don't use the onion either - I just add onion powder to the dough (or garlic).
Enjoy.
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www.allrecipes.com
This is the recipe I use for it. Goes GREAT with Italian dishes.
I don't use anywhere near the amount of salt called for though. I don't use the onion either - I just add onion powder to the dough (or garlic).
Enjoy.
Michael's Foccacia Bread
This version of the classic is easy to make while remaining authentic and true to the original. This may be the fastest yeast bread you make; it takes only one hour from conception to completion.
momma_soapmaker
Disgusted
I've used store bought French bread sliced in half for quick pizzas too.
You do what you have to. Lol
You do what you have to. Lol
packyderms_wife
Neither here nor there.
If you don't get this one then I highly recommend the pampered chef pizza stone, we have two of them in different sizes.
packyderms_wife
Neither here nor there.
We've done this as well, we also have a "pizza pie" pan that's huge and three inch tall sides for pizza pie, aka chicago style deep dish pizza.
Cauliflower crusts?
Babs
Veteran Member
I have a wooden pizza peel, but I've been thinking about getting one of the steel ones.
packyderms_wife
Neither here nor there.
Is it because the pizza is sticking to the wood? If so add a little corn meal to the peel before putting your raw pizza dough onto the surface, this will help the pizza slide off into the oven.
packyderms_wife
Neither here nor there.
This^^^ we buy the frozen pita breads from Fareway and use those as pizza dough/base and make personal mini/pan pizzas. Our last pizza from our local pizza place was $35
And if your cooking for only one you can buy the frozen dough balls for making dinner rolls served at the holidays! Thaw out, roll it into a round disc, add your toppings, and bake. Poof one mini pizza.
When I was in my early teens, my brothers and I would ride our bikes to Longs Drugs (miss them) to buy a “Appian Way” Pizza in a box for 99 cents. Now that included a 6 oz can of sauce and a bag of pizza dough ingredients. You make up the dough and sauce topping it with what ever you liked. The fridge was emptied of little odds and ends left over. Always turned out edible and often surprisingly good. If it was bad it was usually from a soggy crust from cooking on foil instead of right on the oven’s rack.
packyderms_wife
Neither here nor there.
and don't forget you can put a white sauce on your pizza instead of a tomato based sauce. Friend was just in Italy, up on the border with Austria and Switzerland and was horrified to find out that the shops in that particular region didn't use a tomato based sauce.
I got one from brother in law a few years back.
Texas Writer
Veteran Member
There are ready/made pizza doughs at the grocery store, and they are very good.
Melodi
Disaster Cat
I also forgot to mention that the dough used in Deep Pan Pizzas is (or was) sourdough, which makes the best pizza in my experience (at least the deeper kind) but makes things more complicated. One way to "mimic" some of the taste is to make your dough the day before and leave it to sit all night rolled into a ball (yes, it will rise, but that's OK). Cover it loosely with a wetted towel or loose plastic. Oil or butter the sides of the bowl. Leaving it overnight lets it "proof" a bit. Many European bread doughs do this if they are not made with a starter. I got this from the King Arthur bread book, and it works. If your kitchen is hot, place it in the fridge overnight, or even two. Then form pizza bases as you have time the next day. Natural sourdough bases are easy if you are used to working with the stuff, just make the same basic dough as the yeast bases but use sourdough instead of yeast and compensate for the extra liquid in the starter. These days there are lots of good YouTube Videos on doing this.
They even sell ready made "Keto" pizza crust. It is already round and rolled out.
And even cauliflower (sacrilege) keto pizza crust.