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Lets talk Homemade Pizza

post #1 of 96
1/29/11 at 9:23pm
Thread Starter 
I didn't find a thread in here where this topic was discussed so I thought I would start one. I have been dreaming for a long-time about learning how to make my own pizza, but was always skeptical because I have never used yeast. Well, I took the plunge today and I am very happy with my results. For dough, I was going to use Jim Lahey's recipe but I couldn't find the brand of yeast he recommended. Instead, I found a yeast at Kroger that was specifically made for pizza dough so I used the directions on that. My other toppings were shredded mozzarella, mushrooms, spinach and onions. Topped the whole thing off with a light drizzle of EVOO. Anyway, I figured that there were more people here that are far more advanced and could share their experiences. I am particularly interested in a great dough recipe, cooking equipment and your favorite premium ingredients.
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post #2 of 96
1/29/11 at 9:29pm
Subscribed. I made pizza once and the dough did not come out the way I wanted it to. It had the texture of cardboard. I think I needed to let the dough rise. I have since purchased a pizza stone. I baka take and bake pizza on it and the crust comes out crunchy every time.
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post #3 of 96
1/29/11 at 9:29pm
http://www.styleforum.net/showthread...ght=pizza+home
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post #4 of 96
1/29/11 at 9:37pm
Thread Starter 
Quote:
Originally Posted by mharwitt View Post

That thread didn't so very well! We need more.
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post #5 of 96
1/29/11 at 10:01pm
try it with some high quality 00 flour. i dont put anything else in the dough besides salt and yeast.
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post #6 of 96
1/29/11 at 10:38pm
I actually just prepared another batch for tomorrow. The dough from the Reinhart recipe, without oil, is resting in the fridge...
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post #7 of 96
1/29/11 at 10:53pm
Thread Starter 
Quote:
Originally Posted by indesertum View Post
try it with some high quality 00 flour.

i dont put anything else in the dough besides salt and yeast.

H2O?
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post #8 of 96
1/29/11 at 11:42pm
oh and good old dihydrogenmonoxide
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post #9 of 96
1/29/11 at 11:50pm
Can't ever get enough heat out of my ovens to make a good pizza. If I ever own a home with outdoor space, I'd fit a legit pizza oven out back alongside my BBQ'ing area, I think you can get one for like $1500 or so. I can eat enough pizza to make owning something like that worth it, easily.
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post #10 of 96
1/29/11 at 11:50pm
The dough is by far the hardest part. I still use store bought dough.

The toppings are easy, try some wet mozza(not the shredded food service stuff). Your oven should be as hot as possible. IMO there is nothing better than home simmered red sauce, mozza, and basil (I put it on after it comes out) as toppings.

Variations: razor thin sliced potato, garlic, and lime
Quail egg or even regular egg
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post #11 of 96
1/29/11 at 11:57pm
Pizza Stone. It'll make a huge difference. Huge.
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post #12 of 96
1/30/11 at 1:40am
Quote:
Originally Posted by impolyt_one View Post
Can't ever get enough heat out of my ovens to make a good pizza. If I ever own a home with outdoor space, I'd fit a legit pizza oven out back alongside my BBQ'ing area, I think you can get one for like $1500 or so. I can eat enough pizza to make owning something like that worth it, easily.
Break the lock on your cleaning cycle.
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post #13 of 96
1/30/11 at 2:49am
Quote:
Originally Posted by willpower View Post
Pizza Stone. It'll make a huge difference. Huge.
An unglazed tile from the hardware store should work the same way.
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post #14 of 96
1/30/11 at 3:56pm
I use dough from the store. i don't have enough patience to make my own. However, I'm lucky enough to have a wood-fired oven. It really tastes better when it's baked in one of those.
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post #15 of 96
1/30/11 at 4:21pm
I would like to learn about real, legit, Napolitan pizza. Anyone have any book recommendations?
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