Home style pizza

[rydesteel]

Nick,
Deb and I have an old roper Stove that tops out about 550* we use a Lodge Pizza stone the we preheat for about an hour. Works very well.

[rydesteel]

Pizzas over the last few months. Some look better than others but all were Tasty!






Do we have a Lasagna Thread?

[Too Tall]

Dang Frank you have skills. Gorgeous pies.

[rydesteel]

Dang Frank you have skills. Gorgeous pies.

Thanks Josh, finally took time to learn how to post pictures...most of the pictures on my phone are food pics :>).

[dgaddis]

Trying my first go at sourdough pizza crust. Dough balls are in the fridge, will bake them up either tomorrow or Friday night. The last time we made pizza they were, I think, the best I've ever made. So, we'll see how this goes.

Pic taken after dividing the dough, prior to shaping the individual balls.

[erik$]

Cast iron pan on the hotplate at full power, throw in the dough, add topping, transfer to oven under the grill and let sit for 2-3 minutes. This one has a tomato base, cheese, ham, red onion and kale.

Thanks for all the insipration in this thread :)

[Too Tall]

Check you out Erik$. Clever and heck that looks quite good.

[erik$]

Thanks, Too Tall! And there is more to come.

[nick k]

This was my first batch of dough made with sourdough starter discard this morning and a weensy eensy bit of instant yeast. I’ve been trying my hand at a NY style pie - I grew up in Brooklyn in the 80s - and this was the easiest and most delicious crust I’ve ever made.

DFED4C5C-9775-43CD-BAC7-E9087100BF73.jpg

[kytyree]

Like so many things, this forum got me interested in making pizza, especially with me home more. I had no idea there was a yeast shortage, add that to the things I never would have imagined. I ended up finding some. Maybe by next weekend I can give this a shot.

[rydesteel]

Deb wanted a deep Dish earlier last week and it was good for deep dish still playing with the sauce though. Used half the dough so I let the rest stay in the fridge instead of freezing and made a thin crust a couple 3 days later. It's amazing what a couple days of proofing will do. Here's a few pics of both Pies.

[guido]

Fine looking pies Frank!

[dgaddis]

Trying my first go at sourdough pizza crust. Dough balls are in the fridge, will bake them up either tomorrow or Friday night. The last time we made pizza they were, I think, the best I've ever made. So, we'll see how this goes.

Pic taken after dividing the dough, prior to shaping the individual balls.

So I mixed up the dough on a Weds with the plan to bake them the following night. We had some changes of plans, and didn't use it till Saturday night. They turned out great!! I'm ONLY doing sourdough pizza from now on, it's not really much extra work, and the added flavor is great.

And it's been said again and again, but I'll say it again. Get a steel for pizza.

First one is sauted mushrooms, balsamic marinated tomatoes (left over from some veggie sandwiches the wife made for lunch), and fontina cheese. Second one is pepperoni, balsamic marinated peppers/squash (again, leftover from lunch) and fresh mozzarella. Both with fresh grated Parmesan added just as they came out of the oven.

[guido]

Awesome pie Dustin!

[Too Tall]

Somebody tell me again why we don't open a food truck or something????

[erik$]

Pizza Friday!
Okay, non é una pizza italiana verace, but pizza with white sauce is super simple and tasty. Crème fraîche, garlic, salt, pepper, and the herbs of choice. Oregano and thyme this thyme.

This week's menu consisted of:
- Bacon, cherry tomatoes, feta cheese
- Cured ham, cherry tomatoes, cashews, home made bell pepper pesto*


Pesto:
Grilled and skinned red bell pepper, garlic, cashews, olive oil, balsamic vinegar, parmesan, ground fennel seeds, pinch of salt, a few good olives if one has (we don't have anyone left from our trip to Liguria last year, so dropped it). Blend it and check seasoning. Ideally, let it sit for a day before using it.

[COVRTDESIGN]

Somebody tell me again why we don't open a food truck or something????

You pay for it and i'll run it! ha. If I had and extra $180,000 I certainly would.

[Too Tall]

You pay for it and i'll run it! ha. If I had and extra $180,000 I certainly would.

You obviously have standards.

[guido]

The way to make a small fortune in the food business is to start with a large fortune...

[kytyree]

For pizza night number one I was pleased.