Pizza Thread!!!!!!

[ShrekDawg]

I like a good basic cheese on a thin crust you can roll up.

I also won't turn down a nice deep dish with a crispy bottom crust and nice flaky mid-section. But not that chicago-style abomination where the sauce is on the top of all the things.

Toppings?
MEAT.
And mushrooms.

I also don't mind pineapple on a hawaiian pizza. But that's the only acceptable place.

I love deep dish and Hawaiian.

 

[ShrekDawg]

thick crust extra cheese pepperoni, but with the meat removed so you get the pepperoni flavored oil, not the pepperoni itself.

or extra cheese, extra bacon, green bell pepper.

So you do like pizza?

 

[Chicken_tiger_catt]

So you do like pizza?

Very rarely.

 

[SourRoses]

Yay!!!

We make Pizza at home at least once a week. We don't have a pizza oven though, just struggle with the basic gas oven, lol.

Earlier this year I bought starter cultures for pizza dough that originally came from Italy, the Ischia and Camaldoli.
Tried making some pizzas with both... which tasted amazing! But fell flat. Dense, tough.
I mean, they didn't have enough leavening power. It seems to be a management issue. And partly the recipe. My mom hates salt, but salt is needed to slow the proofing down and expand the window of workability.
I kept them going for a while and preserved some to try again when I have my setup arranged better. It was getting very awkward with the constant jar changes for maintaining two cultures every day.

My standby is to just buy dough balls from Publix. They don't have the same flavor, but they rise and bake well enough.
I tried the ones from wal mart but they are inferior, and usually squished into mishappen pancakes by poor handling. It's very hard to toss a round pie out of any dough that's not a perfect circle, lol.

One day... one day... we will have perfect homemade pizza. I seriously need a good outdoor pizza oven though.

At the moment, to deal with the home gas oven, I'm using the pizza hut pan method. We like our pies thinner though, but it still works. Basically, you just take a round pan with tall sides and put oil in the bottom. Pizza hut uses a ton of veg. oil, for our thinner pies we use less. Tried Olive oil but it's too heavy and seems to soak into the crust. Peanut oil works good though. Then you toss in your shaped dough, carefully so, the oil doesn't cover the top. Add sauce and toppings and bake as hot as you can. It's basically frying a pizza, lol.
This way we can cook it long enough for the top to be done without burning the bottom in a bottom-heat-only oven.

 

[ShrekDawg]

Very rarely.

Oh okay.

 

[ShrekDawg]

Yay!!!

We make Pizza at home at least once a week. We don't have a pizza oven though, just struggle with the basic gas oven, lol.

Earlier this year I bought starter cultures for pizza dough that originally came from Italy, the Ischia and Camaldoli.
Tried making some pizzas with both... which tasted amazing! But fell flat. Dense, tough.
I mean, they didn't have enough leavening power. It seems to be a management issue. And partly the recipe. My mom hates salt, but salt is needed to slow the proofing down and expand the window of workability.
I kept them going for a while and preserved some to try again when I have my setup arranged better. It was getting very awkward with the constant jar changes for maintaining two cultures every day.

My standby is to just buy dough balls from Publix. They don't have the same flavor, but they rise and bake well enough.
I tried the ones from wal mart but they are inferior, and usually squished into mishappen pancakes by poor handling. It's very hard to toss a round pie out of any dough that's not a perfect circle, lol.

One day... one day... we will have perfect homemade pizza. I seriously need a good outdoor pizza oven though.

At the moment, to deal with the home gas oven, I'm using the pizza hut pan method. We like our pies thinner though, but it still works. Basically, you just take a round pan with tall sides and put oil in the bottom. Pizza hut uses a ton of veg. oil, for our thinner pies we use less. Tried Olive oil but it's too heavy and seems to soak into the crust. Peanut oil works good though. Then you toss in your shaped dough, carefully so, the oil doesn't cover the top. Add sauce and toppings and bake as hot as you can. It's basically frying a pizza, lol.
This way we can cook it long enough for the top to be done without burning the bottom in a bottom-heat-only oven.

Nice!!!! LOL

 

[ShrekDawg]

Now I really want pizza lol

 

[CCsGarden]

I love making pizza!

 

[ShrekDawg]

I love making pizza!

It’s fun!

 

[Sally PB]

I want a GOOD deep dish gluten free pizza!

With a good sauce, LOTS of cheese, pepperoni, peppers, onions, green olives, mushrooms, and sliced tomatoes.

No pineapple, and no little fish.