Home style pizza

[Michael_S]

I've been using a 66% whole wheat recipe in my Zojirushi bread maker . Makes an awesome crust. Takes about 5 minutes to mix in the ingredients... ready in 1:45.

I'd love to try the BBQ sometime...maybe this summer. I'm also partial to using Gouda on my pies. That and lots of veggies...spinach,maui onions,squash and my favorite... sauteed Japanese or Indian eggplant.

[boxerboxer]

I've been using a 66% whole wheat recipe in my Zojirushi bread maker.

Mind sharing it?

[Michael_S]

sure...it's more like 60%... add in this order.

1 cup water
1 tablespoon Olive oil
1 cup bread flour
1 1/2 cups winter white whole wheat flour
1 tablespoon turbinado sugar
1 teaspoon salt
1 teaspoon Active dry yeast

uses the dough setting. Just roll out after it's done and add sauce/cheese/toppings. I also spray oil over the veggies after they are in-place.

[Freddy Salgado]

Not difficult using cow's milk, got any buffalo on the rock?
http://www.nytimes.com/2012/10/14/ma...anted=all&_r=0

Homemade mozz is not very difficult, but is time consuming and needs close temperature monitoring. For the right occasion, it is worth doing.

[Shinomaster]

Cute video, never thought to cook it first in a pan. Looks like the naan my gf makes. Making Pizza With Mario Batali and Sons - NYTimes.com

[Jonathan]

Just cooked this tonight:
The Lucky Penny: The BEST Cauliflower Crust Pizza!

I used Mild Cheddar instead of Mozzarella (I have Crohn's, and have read to stay away from Mozz). My pizza was about 8 inches in diameter. I ended up with about 2 1/4 cups of broccoli, and did add the almond flour. I also bought garlic salt (oops). I'm thinking if the crust was thinner, and the pizza larger...the dough might have been more cooked (mine was slightly undercooked in the center. I also only let my pizza stone heat up for about 10-15 minutes). I did cook the crust 13.5 minutes, and did 12 minutes with my toppings (mild cheddar, tomato sauce, green peppers, and onions). Great recipe, I'd give my first attempt 6/10. Will be better next time!

AFF

Mrs JG, who is Gluten intolerant, made one of these tonight. It was a Margarita style. It's was pretty good. If you made it a veggie pizza the slight cauliflower taste would get lost with the other veggies. Two numbs up.

[maunahaole]

Not difficult using cow's milk, got any buffalo on the rock?
http://www.nytimes.com/2012/10/14/ma...anted=all&_r=0

You're kidding, right?

Might be able to get a hold of some sheep or goat easier. Maybe wallaby. Woman snaps picture of elusive wallaby - Hawaii News Now - KGMB and KHNL

[Freddy Salgado]

Thats what my buddy said that runs a family owned cheese factory here in Gizzy. Buffalo mozz is the holy grail of cheese, never thought cheese would make my bucket list. Guess we dont know how good pizza can be?
On the other hand I do no where to find lots of wallaby's............you could be on to something.

You're kidding, right?

Might be able to get a hold of some sheep or goat easier. Maybe wallaby. Woman snaps picture of elusive wallaby - Hawaii News Now - KGMB and KHNL

[Too Tall]

This is not exactly a news flash. Following good reports here I made a pizza directly on the grill. Worked like a champ. Wife says it was the best pizza I ever made.
- stretched the dough
- lightly oiled the dough
- tossed in directly on the grate over a real real hot bed of charcoal
- 3 mins. / flipped / topped / 3 mins. done.

Pesto, chopped asparagus, peccorino/assiago

[Dorman]

I added a tsp. of garlic powder to my dough recipe last night and really liked the nuance. Anybody else adding different flavorings to their dough?

[Too Tall]

Sure! I put fresh rosemary and peppercorns into a spice mill and add that to the dough. Mighty fine.

I added a tsp. of garlic powder to my dough recipe last night and really liked the nuance. Anybody else adding different flavorings to their dough?

[Jonathan]

I added a tsp. of garlic powder to my dough recipe last night and really liked the nuance. Anybody else adding different flavorings to their dough?

I don't do anything done at the local Hungry Howies. 8 different specialty crusts and $5.99 with one topping.

[Noteddy]

I added a tsp. of garlic powder to my dough recipe last night and really liked the nuance. Anybody else adding different flavorings to their dough?

TT's got it. Any dried herbs. I heard of a bakery making loaves with smoked flour. I want to try that with pizza. Will report back.

[Shinomaster]

I wonder if this thing works? Breville Crispy Crust Pizza Maker | Williams-Sonoma

[Noteddy]

I wonder if this thing works? Breville Crispy Crust Pizza Maker | Williams-Sonoma

Serious Eats gave it a try and concluded it doesn't suck. Equipment: We Test The New Breville Crispy Crust Countertop Pizza Oven | Slice Pizza Blog

I'm pruning the kitchen contents, so unless it makes toast, someone else will have to be the guinea pig.

[TMB]

Friend of mine got a new toy that works with the Weber Kettle, gets 700* out of it.

I have not seen it in action ( though I have one on order from my local BBQ store) but have pictures of his rig in action.

OT: Pizza on the Weber kettle - The Paceline Forum

If any of you cannot see the pics on the source et me know and I will email them to you. Looks like a great system.

[Shinomaster]

Yeah that weber attachment looks like a pretty good way to go.

[Shinomaster]

I wanna make and devour a fat calzone tonight. Anyone know the best way (to make it)?

[maunahaole]

Calzone sounds good. Document your process. You always make cool food.

[rwsaunders]

Trader Joe's pre-made crust if you're short on time. Add ingredients per your taste, such as fresh tomatoes, other vegetables, sauce, spices, meat and shrimp...don't forget the cheeses. This was the scene on the Weber at our house on Friday night. Some grille without the stone and the pizza peel, but it makes me feel like Papa John. I'm a sucker for charcoal too.